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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (March 29, 1985)
I S pilyay T ymoo J Í Egg storage hints offered for Easter How long can hard-cooked eggs be safely stored in the refrigerator? If hard-cooked eggs are discolored, should they be eaten? W hat should be done with eggs that crack while being hard-cooked? These are some of the ques- tions consumers frequently ask about hafd-cooked eggs, a food item th at is extremely popular with American consumers, espe cially during the Easter Holi day. To get the most value out of hard-cooked eggs, here are some helpful consumer hints: ♦W hen refrigerated, hard- cooked eggs will last for over a month. ♦If the eggs have a green dis coloration between the yolk and the eggs doii’t dispair. They are still perfectly edible. The dis coloration is caused by a chem- ical reaction during cooking be tween the sulfur in the white and the iron in the yolk. While unattractive, it’s harmless. (See cooking note*) ♦Eggs that crack while being hard-cooked are still good. They should be used within one-to- two days, however, or they may dry out. ♦All hard-cooked eggs should be refrigerated until ready for use, either in the shell or out. If the shells are removed, store the eggs in a tightly closed con tainer or place them in plastic I wrap to preserve freshness. ♦If raw and hard-cooked eggs become mixed in the refrigera * Cooking Note. Simmer the tor, try spinning them to dis eggs for 20 minutes instead of cover which is which. Cooked boiling them. When finished eggs will spin, raw eggs will not. cooking, plunge them into cold Why? The raw egg yolk is much water and keep the water cold heavier th a n the egg white until the eggs are chilled. The so the egg is unbalanced. But rapid cooling prevents the green when the egg is hard-cooked, ish discoloration (ferrous sul the yolk is not moveable, so the fide) between the yolk and egg egg spins easily. from forming. Clean, graded eggs that have Also, simmering is important sound, unbroken or uncracked because temperatures just below shells are the best choice for 212 F are ideal to coagulate the hard cooking. The USDA grade egg proteins in a reasonable shield on the carton means the time without toughening them. eggs have been certified for qua However, even at this moderate lity under USDA supervision, temperature, overcooking can are of the specified quality grade make the egg tough. Simmering and were packed in a plant that Them ‘20 m inutes produce a meets U SD A ’s rigid sanitary4 firm, yet tender white and a requirements. coagulated yolk. Why ham for Easter Dinner? Did you ever wonder bow ham became the traditional meat for Easter dinner? The answer is that back in the days before refrigeration, hogs were tradi tionally butchered in the fall. This was done so.that the meat could be cured over the cold winter months. The first hams were ready, then, in early spring. A welcome change from mo notonous winter fare, hams were often a cook’s choice for tbs Easter menu. The ham news for consumers is that several new “lean,” low- fat hams, containing as little as five to seven percent fat, are now on grocery shelves. T hat’s no more fat than you’d get in the lean section of a trimmed round steak, which averages about six percent fat for choice grade. But ham, for all its fine flavor and nutritive value, is a delicate meat requiring care. While shop ping, look for the ham that is deep rose or pink cdlor. Place it in the refrigerator for a week, or up.to two months in the freezer. Fresh ham must be cooked to an internal temperature 170 F to kill any trichinae parasites present,inahe raw meat. And, since ham is also vulnerable to food poisoining produced by the staphylococcus aureaus, or “staph” bacteria, these safety rules should also be observed: ♦D on’t leave, ham at room temperature over two hours. Keep it cold (40 or lower in the refrigerator) or hot (140 or high er for re-heating). ♦Use Tissues to cover coughs ;ior sneezes. People with colds and sinus infections are prime staph spreaders. Use gloves to handle foods if you have any kind of cut or infection on your hands. March 29, 1985 j Page 5 OREGON STATE UNIVERSITY EXTENSION Clay Penhollow Mollie Driscoll Fertilize your strawberry beds Most berry planting in the home landscape will get a better start as spring growth begins if given an application of U til izer. The exception is straw berries. Fertilizing strawberries in,the spring can cause too much vege tative growth and encourage soft, pulpy berries. : Strawberries are not heavy users of fertilizers and should be fertilized in August, after the berry crop is finished fpr the year. | On the other hand, red and black raspberries and a number of trailing berries can use a shot of fertilizer in March or early | April. Fertilizer recommenda tions are as follows: Red raspberries; 10-20-10 fer tilizer (ten percent nitrogen, 20 percent phosphorus, ten percent potassium), three cups per 100 square feet. Black raspberries: 10-20-10 fertilizer, twp-and-one-half cups per 100 square feet. Marionberries, loganberries, and thornless evergreen black berries: 10-20-10 fertilizer, four cups per 100 square feet. Boysenberries: 10-20-10 fer tilizer, two cups per 100 square feet. Recipe offered for bean dish Start transplants indoors now Variety is the key to success in this Harvest Vegetable Dish It is a vegetarian’s dream and a flavorful way to make the most of your food dollar. Among the contributors that provide the contrasting flavor are two famous members of the legume family—the lima bean and the kidney bean. Both beans are an excellent source of pro tein and introduce a warm, healthy glow of color to this hearty hot dish. Combined with fresh chopped tomatoes, celery and green pepper strips, it’s a natural winner for the veget able-lover crowd. Serve big portions of this meal so your guests won’t leave hungry. Even “meat and pota toes” person will be back for more. Harvest Vegetable Dish 1-11 oz. package frozen white and wild rice 1 -10 oz.package baby lima beans frozen in butter sauce 1 medium onion, sliced 1 green pepper, cut, into, th in *. strips 1 cup sliced celery " 3 tablespoons oil (omit for mi crowave) 1 -15 oz. can kidney bean, drained 2 medium tomatoes, chopped Cook rice and lima beans according to package directions. Planting time for warm sea- Meanwhile in a large frypan, son garden vegetables <is still saute oniqn, green pepper and . about eight weeks away, but celery inz oil until tender crisp. ’ .warm season crop transplants Add rice, lima beans, kidney can be started anytime now. beans and tomatoes. Heat tho A lthough vegetable trans roughly. Serve 6. plants can be purchased, gar Microwave: Microwave rice deners who grow their own will and, lima beans according to have a wider choice of varieties. package directions on high for Tomato, pepper and egg plants 12 to 13 m inutes. Combine require six to eight weeks from onion, green.pepper.and celery- ¿seeding to transplanting. To in a 2 ¿4 quart casserole a cove/S transplant them in Mid-May, microwave on high four "min-- start the seeds indoor during the utes o r until vegetables are tender March 15-20 period. crisp. Add ricej lim a beans, The cabbage family, includ kidney beans and tomatoes. ing broccoli, brussels sprouts Cover; Microwave on high an and cauliflower, and lettuce additional two to three minutes develops transplants in four to or until hot. Serve 6. six weeks. Seeds started in Mid- March should be ready for the garden by May 1. Cantaloupe, watermelon and pumpkins develop transplants quite well to soothe a nervous in about four weeks. In their stomach. case, seeds should be started in Foods, and beverages con- eariy April so that transplant- taming high concentrations of ing ¡ng can take D jace jn place in Mav. May. sugar should be avoided prior Seeds can be planted in (Continued on page 8) Nutrition important for athletes Good nutrition is im portant for athletes fo r two reasons: 1. It helps the athletes to achieve his/ her maximum performance and, 2. It helps the athlete in developing good eating habits for later life. There is no perfect athletic diet. In fact, the diet eaten by athletes should be exactly the same as for any form al individual—except for the fact that athletes need an increased caloric intake to pro- vide.them with enough energy fo r their extra physical activity. Everyone needs to eat a bal anced diet. This includes serv ings from each of the basic food groups: Dairy.products, four or more serveings daily; fruits and vegetables, four or more serv ings daily; breads and cereals« ! four or more servings daily; and ’meat, fish, or poultry, two or more servings daily. , Proteins Dairy products and meat, fish, poultry, eggs, etc. are the pro tein foods. These nutrients are used mainly for the growth and the repair of body tissue. Pro teins are only a secondary source of energy. Therefore, athletic activity does not greatly increase an athletes daily protein re quirement. This means that ath letes are not in need of protein pills or supplements in their diets. In fact, excessive levels of protein in the diet can hinder athletic performance. This may occur even when high protein meals, such as the traditional pregame steak and eggs, are eaten. Proteins, when broken down and used by the body, produce toxic waste by-products. These acids circulate inthe body until filtered by the kidneys and are excreted via thé; urine. An extremely high level of such waste products in circulation may contribute to early fatigue and diminished performance in the athlete. A diet consisting primarily of protein foods also requires that an individual’s fluid ihtake be increased to assist the kidneys in filtering these acids from the blood. Protein foods aré also slow to digest and take four to six hours to work their way through the stomach and the upper bowel. For these reasons, proteins are not the recommended food for pregame goals. It is far more advantageous to replace the tra ditional high-protein steak and eggs with high carbohydrate content foods for pregame nu trition. Carbohydrates Carbohydrates, the sugars and the starches, are composed of such foods as cereals, pancakes, waffles, spaghetti, breads, pota toes, etc. These foods, provide the quickest and the most effi cient source of energy for phys ical activity. Carbohydrates are easily broken down to glucose and used for energy—or they are coverted to glycogen and stored for later use. How much glycogen is stored is important iri determining how long an athletic can Junction prior to exhaustion. Trained marathon runners use a technique called “carbohydrate-loading” to insure ample supplies of stored glyco gen or energy for their races. For the average sports partici pant, eating meals high in car bohydrate content is sufficient. Pregame meals The pregame meal should be eaten three to four hours prior to competition, and it should co n sist p rim a rily of high- carbohydrate foods such as pan cakes, waffles, spaghetti, maca roni, potatoes, breads, etc. The meal should consist of foods that are familiar to the athlete. The food should be nonirritat ing and pleasant tasting. Milk and milk products have oftéri beep jcoñsidered to bé foods, that should be avoided prior to competition. Actually, milk and milk products pose rio problem to the athlete and may homemade mix edntaining equal parts of sand, loam, and peat moss. Commercial pottihg or rotting mediums that are soil-/ less and sterile may be purchased. Fill the desired container with a lightly moistened soil mix. A four-inch flower pot may be seeded with 18-20 seeds. Cover the seeds with of the soil. The label the pot and place it in a plastic bag. Tie the bag so moisture dops not escape. No "further waiféxih^ Ts heeBeiuhtil the seedlings appear. Keep the germinating seeds at room temp erature (68-75 degrees F). As soon as plants emerge, remove the bag and expose the plants to a maximum of light. . Cabbages appear rapidly. To-1 matoes may take four to six days and peppers 10-14 days, After initial germination, pots with seedlings should be exposed to lower temperatures (55 fde- grees at night, 65 t 70 degrees F Huriiw the davi Unless the the soil during the day),(Unless soil mix was fertilized previously, weekly applications of a soluble plant food are necessary. Once seedlings get their first true leaf, it is time to separate them. Carefully loosen the soil around the roots with a dull knife blade and place the plants one by one in three-inch pots, or space them in a plastic or pressed paper basket of six or eight plants. The soil in thèse containers does not have to be sterilized. AhouTten days before trans planting time, expose the plants to cooler temperatures and give them slightly less water. A stocky transplant six to eight inches high with dark green color should be the final product. The day before transplanting, water the transplants well with a complete soluble fertilizer. When setting them in the garden, use plenty of )vater arpund the roots to be sure they ate in good contact with the soil. Photography weekend planned for 4-Hers Á4-H Photography Weekend for 4-H members, leaders, and parents is being planned for April 26-28, 1985. Who’s welcome to attend: 4-H members who aré jp 4th to 12th grades and w h o a re interested in learning some of the follow ing ab o u t p h o to graphy: An introduction to the use of a darkroom (both begin ning and advanced work); how to take black/ white pictures of selected subjects such as build ings, scenéS’and people; taking pictures and making a print, black and white. 4-H leaders who want to gain additional skills and project ideas for your club as well as involve ,some of their members in this; 'activity. Parents of 4-H Members who want an opportunity to gain, an insight into what their child is-, doing in photography. 4-H leaders and Parents: If, you have a family bring them along for the weekend. (We ¿would like to have one adult with every four to five 4-H members.) When and Where: Aprii26-28. It starts—Friday, April . 26 with registration at 4:00 p.m. and concludes at 1:00 p.m.' on Sunday, April 28. It will be held at the Oregon 4-H Center, just outside of Salem. The weekend will feature: S k ille d a m a te u r 'p b o to - . favorite negative, black and graphers sharing their experience white; one roll of black and and knowledgerin the following, ¡ white film exposed but not de areas: pictorial: and pictorial veloped (you will develop at lighting; composition and im-; workshop); at least one roll of pact; print mounting and dis- ’ black/white film. (For those play; darkroomtechniques(both with adjustable cameras, bring beginning anp advanced); shar either panatomic-X or plus-X ing of ideas with other 4-H film); a tripod if available; a members, leaders and parents. sleeping bag or bed roll, per Cost: sonal items; a change of clo Registration/ supplies? $.7.00 thing; there will be a place for room and board: $26.00 (Paid campers tp<(hook-up. Indicate on arrival) total $33.00. on your registration if you are interested. The cost will be the Equipment to bring: Camera, adjustable cameras same. are desirable, but not necessary. Registration deadline is Fri All picture riaking can be done day, April 12. For more infor with an instamatic; at least one m ation contact: Joni David, Warm Springs Extension office at 553-1161, ext. 238 or Madras Extension office 475-3803. Treat hard-of-hearing with respect Whether they’re classmates at school, neighbors down the road, or “adopted grandparents” n, nursing homes, remember to treat people with hearing-im pairments with respect. ♦Include the person in all dis cussions about him or her. This Helps alleviate feelings of isola tion common in perhaps with hearing-impairments. ♦Speak to the person at a dis tance of three to six feet. Posi tion yourself near good light so that your lip movements, facial expressions, and gestures may be seen clearly. Wait until you are visible before speaking,. Avoid chewing, eating, or cov ering your mouth when speaking. ♦Speak slightly louder than normal. However, shouting will hot make the message any clearer and may distort it. Speak at hibits the listener from making use of visual clues, ♦If the listener does not un derstand what was said, reph rase the idea in short, simple sentences. Keeping a pencil and clues. \ ♦Never speak directly, into paper handy is helpful in ex the ear of the person with a plaining difficult messages. hearing-impairment." This pro your normal rate—but not too rapidly. Do not overarticulate. This distorts the sounds of speech and makes it more difficult for rthe person to interpret visual Muffin recipe offered muffin cups, 2i4 x 1 % inches, or Blueberry-Banana Muffins 1 package Betty, Crocker wild use paper palling cups. P rain blueberries; rinse and' set aside. blueberry muffin mix 3H Blend egg and milk with fork; •T,egg Stir i,n banana. Stir Til muffin « 3 cup milk . mix. ju st Until mbistehed’. (Bat B cup mashed ripe banana ter will be lumpy). Fold blueb !4 cup packed brown sugar erries info batter. Fill muffin !4 cup choppednuts cups 14 full; Mix remaining, in % teaspoon ground cinnamon gredients; sprinkle ^over batter. Heat ovi^n to 400. Grease Bake uptif golden brown, 15-20 bottom of about 12 medium minutest Children’s first aid kit tips given You and your spouse both work? If yOUr children are alone at times, would they know what to do in an emergency? Would they know what to say or do in potentially dangerous situations, such as if a stranger came to the door? After you teach them, reinforce the. rfiessage, with a free kit from the Red Cross. It contains posters, tip sheets, and guides that keep safety tips in mind atrtd emergency informa tion handy. For more informa- , tipn, contact your local Red Cross.
