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.