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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Sept. 13, 1985)
c } S pilyay T ymoo September 13,1985 Be prepared for after-school snackers D o n ’t let the beginning of the Snacks should be “real” foods, school year catch you un p re n o t ju s t som ething to fill the p a r e d f o r th e a f te r - s c h o o l cracks. C akes, pies, pop, po ta- snackers. toe chips, Candy bars, and o ther C h il d r e n , e s p e c ia lly , th e high sugar, high fat snacks will younger ones, need to eat sev satisfy the stom ach, b u t supply eral tim es a day. Sm all stom very little o f th e ingredients th at achs can n o t hold eridugh food prom ote good health. to last five or six hours. Choose dessert item s that ¡con Youngsters are usually hungry tain milk, cereals, o r fruits. It is after school and will eat any easier to co n tro l th e am o u n t of thing available. H elp them eat sugar in desserts if they are b etter by keeping ‘g o o d ’ snacks hom em ade. like m ilk, fruit, sandw ich, fix F ru it juice, cold w ater, and ings, cheese and crackers and milk are good beverage choices. juice w ithin easy reach. E n c o u r a g e c h i l d r e n to quench th irst w ith w ater rath er < th an soft drinks by keeping only, m oderate am ounts of other beve rages on hand. Set aside a special place fo r storing snacks so children know w hat is okay to eat. H ow m any times have you planned to use leftovers fo r dinner only to have them disappear betw een 3 and 5 p.m.? A sk the Children to help plan w hat will be available on the snack shelf. Everyone gets tired o f eating, the same, thing every day. If children are involved in the planning they get an oppor tunity to learn to select n u tri tious snacks. Snack tim e is a good tim e for kids to learn some food p repa ratio n skills. Involve children in cutting up vegetables th at can be eaten w ith a cheese or pea- n u tb u tter dip. W ith a little help they can m ake puddings, cus tards, or fruit salads. Keep eng- lish muffins, flour tortillas, or pocket bread handy to make quick “walk aw ay” sandwiches. Snacks are a good idea for children, the trick is to have plenty o f good food available, and to keep the high sugar, h igh' fat, expensive shacks to a minimum. ) Page 5 OREGON STATE UNIVERSITY EXTENSION Clay Penhollow Mollie Driscoll Executor is a key in decision making N ext in im portance to w rit A close friend o r a spouse ing yo u r will is the selection of a m ay be the first choice fo r the trustw orthy and com petent exe foie of executor. T hink objec cu to r w ho can carry out your tively as to this p erso n ’s health, wishes w ithout fail". o rg a n iz a tio n a l a b ilitie s an d Y ou m ay have prom ised the general m anagem ent talents; If fam ily heirloom p h otograp h s the individual has trouble balan to your favorite niece but they cing the checkbook and finds it m ay end up On the trash dum p. a bore, you m ay w ant to appoint Unless you specify, items—parti som eone else o r a co-executor. cularly books, paintings, sou In the event o f y o u r death , it venirs and photographs— can w ould be unfair to have som e be lost, sold indiscrim inately or one appointed who m ay * be trashed in the shuffle. W ithout greatly distraught. Som e people p ro p er preparation, the antique : advise appointing individtihlS jew elry you acquired on vaca younger and m ore th an one tion can be claim ed by blbod choice, in the event of an unfore relatives rath er th an your in seen death or desire not to serve. tended godchild. A lthough most To insure having m últiple ta wills are w ritten clearly and lents, som e individuals ap p o in t precisely, there often is need o f a close friend o f fam ily m em ber an executor w ho can settle dis^’ to be the co-exeCUtor and the putes a b o u t w ho is to get w hat. other co-executor to be a skilled Item s w hich are not specifically professional person or a quali m entioned are often sold arid fied institu tio n to handle m ore the proceeds divided causing of (he business details. G ener hard feelings to those rem ain7 ally, the close friend will know ing. T he executor m ay need to the individual’s wishes better em ploy an accountant, a. lawyer and the pro p erty better, whe or brink tru st departm en t to reas, the business institution can help you. better utilize tax advantages, Friction does microwave cooking handle the paper work and gene rally expedite this endeavor. " M ost estates are slow in being M icrowave ovens are appear settled, with two years not uncom m on, ten to 21 percent costs in in g in m ore and m ore kitchens transferring the funds, A lthough these days, largely because they cook foods fast. some individuals waive their This type of oven is named fee, m ost individuals who have after the m edium it uses to cook been an ex ecutor will, off the record, adm it they were u n d e r-, food—the microwave. The micro- paid for this stressful and time- waves cause movement, o f w ater tnolecules, which cause friction consum ing job. inside the! food. The friction W hat else does an executor does the cooking. do besides distributing the estate W hile microw aving is quick, to their heirs? She m ay have to: it does not alw ays cook food 1. A rrange for the funeral. »evenly. / 2. A rrange for the im m ediate j To com plete the cooking of living expenses of the surviving various cuts of beef, poultry dependents. an d 'p o rk , w ithout over cooking 3. P ay an y an d all legal high h eat spots, m any micro- indebtedness due. 7 wave recipes ca lffb r a ten to 15 4. A rrange for p ro b ate coupt m inute standing tim e following proceeding at the tim e the will microwave cooking. This allows m ay be declared valid and effec cooking to continue after yoii tive and the executor is certified. take the food out of the oven as 5. Collect all money due the the heat spreads evenly through estate as Social Security, vete out the food. rans benefits, salary, insurance Follow tips for the safest way an d pension benefits. to use your m icro wave oven for m eat and poultry. ^ -D e -b o n C m eat and cook it slowly. Bone is dense and may keep the area aro u n d it from heating through. C ook the de- boned po rtio n using the mid dle-power setting (30-50 percent); tráriSpJaritíñg. Fall ideal for transplanting shrubs W ant to tran sp lan t an o rn a m ental sh ru b ( o r two in the horrie landscape? If so, w ait a few weeks.. The cool and m oist fall w eather th a t will soon be com ing to W estern O regon is id e a lfo r allow ing transplan ts a good opportunity to reestablish themselves. . Select the site w here the p lant will be relocated and dig a hqlq about 18 inches deep and two fpet wide. W hen digging up and moving the plant from its old location, try to leave as big a 1 2 * soil ball on , the plant roots as possible. Before filling in the soil around the tran sp lan ted shrub, check the soil. If it lacks otganiq m ate rial, add soirie, such as peatm oss. O rganic m atter im proves drrii n- ag éred ù ces c d m p ac tio h m cÌay soils, .and inepases. w ater/qnd n u trie n t h o ld in g Capacity in sandy soils. P lan t the shrub rio deeper th an the depth at which it was previously planted. There should be a few inches of spàce between the sides o f th e hole and the ro o t ball. Fill tri' and firm th è soil aro u n d the ro o t ball. W ater the shrub wellt létting the w ater soak into the soil. P rune the shrub to.m ake the branches and foliage on top m atch the number, of roots on th e bottom . This w ill.hejp the. plant* recover better from the shock of being moved from one planting site to another. M ake sure th e p lant is well- w atered fo r several days after Cheesy-onion zucchini bake 1 larg e Id alio -O reg o n sw eet ' Peel and thinly slice onion. Separate into rings. Should mea- Spanish onion S sure ab o u t three cups. Saute 3 cups thinly sliced zucchini; 2 tablespoons b utter or m arga onion and zucchini in b u tter or rine m argarine until tender. Place in 2 eggs, beaten : ; *4 cup dairy sour cream or shallow 1*4 q u art baking dish. C om bine eggs, sour cream or yogurt yogurt, salt,, pepper, m ustard 1 teaspoon salt and fyalf of cheese. P o u r over Vi teaspoon pepper vegetables. Sprinkle with re s teaspoon dry m ustard m aining cheese. Bake at 375 1 cup grated swisS cheese degrees fo r 20 riiinutes or until firm. M akes six servings. I * Slower cooking atlower power " ^ ‘iWyer öf mulch around the ensures more even heating. Rota- base o f th e shrub will prevent weedsfrombecomrogestabhshed in he area. M ulches also help -soil retatn moisture. Clean straw, clean m anure newspapers or a layer of black plastic are all good mulching materials. .¡j, m ea, "i S wMe cooking hel F b r ork , he piece should not weigh m ore th an ,bs A «cooki®g ba „ m ethod for 3-3'/2 lb. roasts is recom m ended by the N ational Livestock and M eat Board. Plant home lawn early weather arrives. The cool nighttim e tem pera tures and the likelihood of rainy w eather encourages, grass, seed germ ination and-growth. Colonial bentgrass, finé;fespue, improved perennial ryegrass and Kentucky bluegrass are the four basic grasses used for lawns in Oregon. , { C olonial bentgrass is widely used west of the Cascades. Fine-leaf fescues are usually planted in mixtures with colonial bentgrass or Kentucky bluegrass. M icrowave method These grasses perform well in Place b u tter or m argarine in W estern O regon, except in fre a shallow 1 */$ q u art micrqwave- quently wet areas. p ro o f dish. H eat on high until i Perennial; ¡ryegrass, a grass melted. S tir in. onion and zuc th at is often mixed with fine chini. Cover with plastic wrap. Rescue aqd Kentucky bluegrass; M icrow ave o n high fo r six to germ inates and establishes itself ¿eVen m inutes or until tender. quickly. A void the cbm m on S tir after fo u r minutes. P o u r forage (pasture) varieties when egg m ixture over vegetables. b ü y in g p e re n n ia l ry e g ra s s , Sprinkle with rem aining cheese. M cN eilan warns. F orage ryes C over with p aper towel. M ic do not make good lawns. row ave on m edium fo r eight to . R ather than m akingyour own ten minutes or until firm. blends, it’s often easier to buy grass seed in pre-packaged mix tures. However, we advise look ing such m ixtures over carefully before buying. \ Sometimes pre-packaged mix tures d o n ’t contain the pro p or tions, or even the varieties, that are the most desirable for a given area or situation. In addi tion, many .mixtures contain an n u al ryegrass as a filler and this variety of grass produces a thin, poor-growing turf. The fall is as good a tim e as any to p lan t a hom e lawn, hc-^ cording to a gardening expert w ith the O regon S tate Univer sity E xtension Service. In the w estern regions o f O regon, new lawnS can be planted as late aS m id-October. Fall planted lawns will grow quickly in W estern O regon and be established by the time cold —Carefully observe the cook book standing time. W here full Cooking is vital to kill food poi-, soning b a c te ria 'in m eat and" poultry, let the food stand out side the oven, preferably covered with foil to retain h eat, for the full num ber of m inutes recom mended to com plete cooking. Test for doneness w ith a m eat therm om eter. A fter th e ? standing time, ¡¿heck m eat or poultry in several spots to be sure it has reached the proper internal tem perature through out; Be extra careful with pork or bear. M icrowaving can leave undercooked. Spots in raw pork or bear in which trichinae p ara sites—the cause of trichinosis— can survived We c u rre n tly recom m end cooking to q uniform internal tem perature q f 170F. If there are any pink areas in the meat, cooking should be continued until all areas appear done. Poul try also should be cooked until all areas are no longer pink. You m ay prefer to cook fresh pork or poultry on top o f yqur regular range or in the o v en .? Process tomatoes properly P e rs o n s p la n n in g to can to m ato es a t hom e this .year should rem em ber to select them Carefully and process them pro perly to assure th at they.are safe to eat and w on’t s p o i l ^ This m eans selecting firm , ripe tom atoes free from bruises arid decay. O verripe tom atoes should be avoided because they are low er in acid. A nd then use are still ,in effect. Thé changes m ade last year were to insure th at molds, yeasts and bacteria which grow in high acid foods, such as tom atoes, will be destroyed. F o r an extra margin of safety, ? OSU points out that citric acid or lem on juice can be added to each ja r of tom atoes to increase acidity. Use of citric acid (one- the hot pack method and pro fourth teaspoon per pint; one-' cess the,fiffed,jajs in a-bO ding. • half teaspoon per quart)orlemon water bath for the proper am ount juice (one tablespoon per pint; • of time. two tablespoons per quart) will Last year’s recom m endations reduce the chance of spoilage. A dditional inform ation and from the OSU Extension Ser vice th a t tom atoes be packed directions for canning tom atoes, boiling hot and then processed other vegetables, or fruit is avail at the rate Qf 35 minuses {or pint able from the county offices of jars and 45 minutes for quarts the OSU Extension Service. Com post discarded leaves R e c y c le d is c a rd e d p lan t, rem ovable so com post material m aterial this fall by converting , can be added and removed easily. it into com post, a m ixture of Build th eco m p o st pile by fil soil and decom posing organic ling one bin with alternate lay plant m atter. Good plant materials for com e rs o f organic m aterial six to 12 posting include leaves, grass clip inches thick and garden soil pings, corn husks, pea h u llsan d abouf one inch thick. fine twigs from trees and shrubs; A dd one-half cup of a. fertil Avoid using plant m aterial fromr. ized high in nitrogen, such as diseased plants».^ Compost is an excellent mulch; * am m onium sulfate, per square and a good fertilizer a n d 'so li: yard of com post m aterial as conditioner when w orked into erichlayer of organic m aterial is put in. M oisten the m aterial the soil. >i thorbughly and repeat the lay Always com post leaves befofe ering process until the bin is using them as a mulch* R a w * full. < leaves are flat and may keep Ttiming the compost pile periodi w ater from entering the soil. cally will keep the decom posi Walnut leaves decompose slow tion process going a t a steady ly and contain a grow th-inhi rate. F ork the m aterial from biting substance. Avoid making one bin to an o th er with the w alnut leaves more than one- m aterial’s drier outside portion fourth of any quantity of mulch placed in the center of the bin. qr com post you prepare. C o m p o st sta rte d th is fall An efficient way to . triake should be ready by mid-summer com post is to use two bins. Two next sum mer for mulching and bins allows one batch of com side-dressing. post to be decom posing while A nother simpler m ethod of the o th e r is ready for use. . com posting is to dig a trench The bins can be hom em ade about 18 inches deep in the by attaching ordinary wire fence, garden and bury the plant mate or boards to solid posts qr blocks. rial. It will decom pose gradu Each bin should be four to six ally through the w inter and next feet high, three to five feet wide, spring you can mix it into the and w hatever length is desired. sqil m ore thoroughly when you One side of the bin should be. spade or rototill the garden. Orange chicken puebla recipe ? 1 1 - M H 3 whole chicken breasts, boned, 1 can (1 pound) whole tom a skinned, split in half (aboqt 1*4 toes, drained, cut in pieces pounds) ; | 1 avocado, peeled, sliced Wash and dry chicken breasts; *,4 teaspoon salt sprinkle with salt and pepper.; *4 teaspoon pepper 3 tablespoons butter or margarine In large skillet, m elt b u tter over 1 can (6 ounces) frozen concen- medium heat;, brow n chicken I trated orange juice, thaw ed, u n , on both sides. M ix- together concentrated orange juice and diluted , i i - chicken broth; pour over chicken 1 cup chicken b roth ’* in skillet, bring to boiling. Sim j 1 teaspoon prepared m ustard m er slowly, uncovered, 15 to 20 */8 teaspoon ground cloves > ' minutes or until chicken is tender. 1 tablespoon cornstarch 1 tablespoon cold water T urn chicken once or twice d u r ing cooking. Remove chicken to heated platter; keep warm. A dd m u stard and cloves to orange m ixture in skillet. Com- bine cornstarch and cold w ater, slowly a d d to skillet, stirring constantly until mixture thickens and boils. Add tom atoes and avocado; beat two minutes. T o 1 serve, spoon sauce over chicken. ■ Yield: four to s ix servings.
