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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Oct. 6, 1989)
SP1LYAY TYMOO Warm Springs, Oregon October 6, 1989 PACES Good management helps save energy at home There arc many ways you can conserve energy in and around your home without sacrificing your level of living. Although some of the hints involve money invest ments, the long-range benefits will pay Tor the cost. As energy supplies decrease and costs rise, you must weigh your use of resources with great care. Following are some suggestions for enhanced energy mangement in our home. ' If a change of housing is planned, consider how much space is essen tial. Extra space takes energy to heat, cool, light and clean. Whether shopping for housing to buy or rent, evaluate it for energy efficiency. Insulate ceilings, exterior walls, under floors and heat ducts. Intall storm windows and doors to reduce heat loss and or heat gain. Find and weatherstrip air leaks around windows, exterior doors, exhaust fans and attic access pan els. Use good quality materials on doors and frequently-opened win dows. Caulk joints, holes, cracks and openings in the exterior skin of the house. Caulking can be applied on interior surfaces as well as exterior. Install foam gaskets approved for the purpose on all exterior wall electric outlets and switches. Check heat ducts in cold areas (crawl spaces, attics, garages) for leaks and insulation. Seal cracks with duct tape; replace missing insulation. Adjust thermostat setting by five degrees on heating and air condi tioning systems and compensate for comfort with the clothing you wear. Use exhaust fans effectively to control heat and excess moisture at the source. Check exhaust fans in bathrooms, kitchen and laundry for freely operating back draft shutters with proper seals. Keep damper on fireplace and or wood stove closed when not in use. Inspect and clean or change fur nace air filter every 30 to 60 days during heating season. Check water heater temperature sctpoint. Except for automatic dishwasher and some laundry re quirements which may require 140 degrees, 1 20 degrees is usually ade quate. Check temperature at a tap with a candy theromomctcr. Wrap water heater tank with insulation if located inan unhealed space. Insulate accessible hot water pipes passing through unhealed space. 'Install water flow restrictors in showcrheads and sink faucets. Vacuum or brush dust and lini from refrigerator and or frcccr grill and evaporator coils every two to three months. Use lighting efficiently. Light the areas in your home being used. Select energy-efficient bulbs, tubes and fixtures when replacements arc made. Use energy-powered home appli ances efficiently. Consider energy efficiency when purchasing appliances, automobiles and other powered equipment. Consider life-time cost when mak ing purchasing decisions. (iood management means using resources effectively to obtain the maximum comfort, convenience, pleasure and satisfaction from your energy investment. Information on this page provided by the by tha Warm Springs Office of the Oregon State University Extension Service Phone: 553-1161, ext. 238 or 239 Stockman's seminar set Become part of 4-H team Five people needed for class Wanted: Adults who like kids You like kids but don't really have the time (or patience or incli nation or...)to teach a skill to them? But you would like to do some thing with young people? How do you feel about paper work? (Registration forms, health cards, leaders application, etc.) Do you ha ve an extra one or two hours per month? If so, you could be a valuable part of a 4-H club leader team. You would not be responsible for teaching a 4-H project. For example, you would not need to know how to train a dog in a 4-H DogObcdicnccclub. But you would free the time of the "skill leader" to do just skill work with the club members. And, you would be doing a very wonderful thing for our Jef ferson and Wasco County young people. Call 553-3238 and ask for Deb for more information and an application. We are again planning a conti nuation from last year's successful Stockman's Seminar. This years forces will be on how to raise a cow herd that will provide the cattle packing houses with what they want. Dr. Bob Long from Texas Tech University will discuss how to develop heifers that will provide the calves the industry wants. From the National Cattleman's Associa tion either Dr. Wilkcrs or Dr. Cowman will discuss challenges to beef production for the 90s. We will again have live cattle for Dr. Long as he discusses his topic. This year the program will be at the Crook County Fairgrounds in Princvillc on Saturday, December 2 As we finalie the seminar, addi tional information w ill be be mailed out to last year's participants and all Central Oregon cattle producers. Parasite control should continue Canning salmon, venison, mince meat and food drying will be offered in this food demonstration. A positive response by five people will justify a go-ahead for this workshop. A food gitt idea will oe presented along with a no-fail pie crust recipe. Call the OSU Warm Springs Extension Service at 553 3238 to sign up. Holiday Fare coming up XI 'A ' v '. "mM " , r .j Mark your calendar for a learn ing holiday on Saturday, October 28 in Madras. Holiday Fare, a day of learning adventures by way of one and two hour classes, will again be presented by the Jefferson County Homemakers Council. The Holiday Fare will include presentations, demonstrations and hands-on opportunities in foods and nutrition, consumer awareness, clothing, local history, family life and leisure skills. Call the Madras Extension office, 475-3808, after October 10 for pre registration information. Dry years do not eliminate the need to control parasites. In the past, the normal assumption has been that periods of dry weather associated with drought reduce the nematode larvae enough that the need to treat livestock for various internal worms was not needed. Recent research indicates that larvae survived 18 months in dry "cow pics."Two months after rains resume larvae levels were higher than normal. Conclusion: After a drought, parasites are a greater than normal threat to livestock. Recognition night October 19 Logging safety cards available Margie Deister instructed a class on preserving salsa and canning corn. She will be teaching a salmon canning class if she has enough people registered. Canadian rule for cooking fish Measure fish at its thickest point as it lays on its cooking container. UNFROZEN.... 10 minutes per inch FROZEN 20 minutes per inch BAKE..450 degrees in a preheated oven. BROIL.. preheated oven 2-4 inches from heat. POACH, BOIL or S I bAM..time from the point where the water returns to boil. DONENESS TEST..flesh turned from translucent to opaque. Fish separates easily (flakes). Fish tastes better slightly undercooked than slightly overcooked. Remember! National 4-H Week is October 1-7 Watch for 4-H Sign-up and list of clubs Suggested seasonings for broiled, baked microwave tomatoes Crushed oasn aim grated Par mesan cheese. Chopped green onion and a dol lop of sour cream. Dill with a dollop of mayonnaise. Grated onion and shredded Chedar cheese. Fresh herbs: basil, chives, fen nel, marjoram, rosemary, sage, tarragon and thyme. Five new logging tra.ni.ig and safety cards are available from the forest Engineering Extension Pro gram. These add to an earlier set of ten cards that are still available. The second set of training, cards include: 1. The idea of self-supervision (risk taking in logging) 2. Log truck driver safety 3. Productivity tips for efficient skidding 4. Productivity tips for efficient yarding 5. Mechanized harvesting pro ductivity. Zucchini & tomatoes 2 tablespoons oil 1 medium clove garlic, finely chopped 3 medium zucchini, thinly sliced (about 4 12 cups) 1 can (14 12 oz) whole peeled tomatoes, drained and chopped (reserve liquid) 1 envelope golden onion or onion recipe soup 12 teaspoon basil leaves In large skillet, heat oil and cook garlic with zucchini over medium high heat 3 minutes. Stir in toma toes, then golden onion recipe soup mix thoroughly blended with reserved liquid and bisil. Bring to a boil theft simmer, stirring occasionally, 10 minutes or until zuccini is tender and sauce is slightly thickened. Makes about 4 servings. Get respect! Do you get any respect? Join the 4-H leadership project and be a leader of a winning team. Call the Extension office in Warm Springs and discover a 4-H you don't know. Both card sets are available from the Forestry Media Center, Col lege of Forestry, Oregon State Uni versity, Corvallis, OR 9733 1-5702. Price is $7 per set. Theannual4-H recognition night will be Thursday, October 19. This is an evening for celebra tion by all 4-H families, meeting people, renewing friendships, say ing "thanks", bidding farewell to the old 4-H year and saying, "Hey, let's build the new year together." It is a time when recognition is given to those enrolled in the 4-H club programs and who have com pleted the previous 4-H program year. In addition, special awards will be given. Soil, dirt different There is a difference between dirt and soil. Find out what it is in the 4-H Range and Agriculture project. Call the Extension office in Warm Springs and discover a 4-H you don't know. 4-H teaches life skills to youth The need for a dynamic ever moving youth program is greater today than ever before. As we deal . with an increasing rate of change in a rapidly moving world, youth of today must face forces and prob lems undreamed of a quarter of a century ago. Reaffirming what 4-H isallabout will be essential to 4-H in the future. 4-H will gain support and commitment from youth, leaders and others to the extent that they understand the values, uniquenesses and opportunities available to them through 4-H. The basic premises or beliefs upon which Extension 4-H Youth programs are based will need to be clarified and our commitment to them reaffirmed through action in the future. Some of these premises or beliefs include: The purpose of 4-H is to help young people to become self directing, productive and contri buting members of society. Family-centered 4-H activities which actively involve all family members should be emphasized. Creative approaches are needed to help determine how the 4-H pro gram can even more effectively strengthen families and better pre pare youth for their roles in families. The county Extension unit (office) will continue to be respon sible for the youth program within a county. The planning and carry ing out of programs will lollow affirmative action guidelines. 4-H makes a commitment to formal education by helping youth develop skills of finding and using information to deal with today's and tomorrow's decisions. The Oregon 4-H curriculum will emphasize the dual objective of subject matterand life skills educa tion for youth. Life skills help young people perceive and respond to life's sig nificant events. Life skills include: developing self, developing social responsibility, learning how to learn, coping with change, using knowlege. Put Chop Sueyonthe menu Recipe for easy light lasagna CHOP SUEY SKILLET Wi tablespoons butter or margarine 1 cup green onions cut diagonally in 1-inch pieces 12 cup diagonally slicea celery 12 cup green peppers strips generous dash ground ginger 1 can (10 34 ounces) Campbells Condensed Golden Mushroom soup 2 tablespoons dry sherry 1 cup diced cooked beef 1 cup bean sprouts 1 tablespoon soy sauce 12 cup sliced radishes cooked rice 1. In 10-inch skillet over medium heat, in hot butter, cook green onions, celery and green pepper with ginger until just tender. 2. Add soup, sherry, beef, bean sprouts and soy sauce. Heat; stir ring occasionally. 3. Add radishes. Serve over rice. Makes 3 12 cups or 3 servings. 2 cups small curd low fat cottage cheese 2 eggs, beaten 1 3 cup toasted chopped almonds 2 Tablespoons chopped parsley 12 teaspoon Italian seasoning 12 lb. lean ground beef I cup chopped onion 1 clove garlic, minced 2 cans (15 oz. each) marinara sauce 1 box (8 oz.) lasagna noodles 2 cups sliced zucchini 12 cup water Combine cottage cheese, eggs. almonds, parsley and Italian sea soning; mix well; set aside. Brown beef with onion and garlic. Stir in marinara sauce. Spoon a little sauce in 9xI3x2-inch baking dish. Layer with half the noodles (uncooked), half the zucchini, half the almond ' mixture and half remaining sauce. Repeat layers, being sure noodles are covered with sauce. Drizzle with water. Cover tightly with foil. Bake at 375 degree F., I hour or until noodles are tender. Makes 8 servings. tnjoy quicK veggie soup Know your forest technology Allowable Cut " The amount of wood that can be removed from a landowner's property during a given period, without exceeding the net growh dur ing that period on the property. Agro-Forestry The practice of raising trees, forage and live stock on the same ground, at the same time. Common associations are cattle and trees or sheep and trees. Bolts Short material to go into turned wood pro ducts such as furniture parts, shingles, shakes, arrows, ect. Board Foot A volume measure of lumber, being one foot wide, one foot long and one inch thick ( 1 2" x 12 x I 144 cubic inches). Preparation time: 25 minutes, Cooking time: 30 minutes, yeild: 6-1 13 or 8-1 cup servings. Nut rient values per I 13 cup serving: 750 calories, 3.4 gm. protein, 5.3 gm. fat, 18.5 gm. carbohydrates, 1.2 gm. fiber, 0 mg. cholesterol. 2872 iu. vitamin A, 19 mg. vitamin C. 12 cup onion, chopped 12 cup celery, chopped 2 Tbsp. vegetable oil 4 cups water 2 large tomatoes, peeled and chopped I I 2 cut fresh green beans, washed and cut in 12 inch pieces. I carrot, washed and sliced thin I Tbsp. fresh basil, chopped fine I bay leal 2 medium zucchini, sliced I cup corn, cut from cob I tsp salt 12 tsp. pepper 1. Heat oil over low heat in large saucepan. 2. Saute onion and celery until soft. 3. Add 4 cups of water, tomatoes, beans, carrot, basil and bay leaf. 4. Bring to boil, cover; simmer 20 minutes. 5. Add zucchini and corn. 6. Simmer, covered for 5 minutes. 7. Season with salt and pepper. Peel the tomatoes by immersing in boiling water for 30 seconds, then immersing i cold water. The skins will slide off easilv. WANTED: Fi. - - - TERRITORY: VOLUNTEERS DESCRIPTION: Suspects are male and female; black, white, yellow and red; fat and thin; tall and short; young and old! Suspects can be found in the vicinity of schools, churches, hospitals, offices, nursing homes, universities, 4-H events, and volunteering with other youth organizations. In short, almost everywhere. Suspects are armed with love, patience, concern, and a desire to help others. ..and should be considered extremely valuable! If you fit this description, turn yourself in at: OSU Warm Springs Extension Office 1134 Paiute Street or call 553-3238 ARMED: f
