SpilyayTymoo
Warm Springs, Oregon
November 17, 1989 PAGES
Make end of life plans before the end
Discussion of luncril pmiu uu
frequently take place under highly
emotional circumstance immed
iately following the death of a
loved one.
In addition complications easily
arise when there is a lack of ade
quate information about the desires
of the deceased, and about options,
requirements and costs of funeral
arrangements.
Decisions made under such cir
cumstances can be particularly
difficult.
Planning allows for better
decision-making, reduces confusion
and uncertainty at the time of
death and results in arrangements
that best fit the emotional and
financial needs of a family.
Planning also allows you to con
sider choices, compare prices, get
all the necessary information and
make a rational decision free from
the pressures of other people, time,
grief or guilt.
Although circumstances may
differ, many questions can be settled
by planning. One of the most
responsible actions any of us can
take is to let our family know our
wishes for after-death arrange
ments. Three of the most impor
tand decisions to be made are:
Preference for disposition of your
body; funeral or memorial service
desired, if any and; who will make
the arrangements.
Talk with your family about
your desires. Give them an oppor
UeriBrunoe is currently working as
km intern with the Warm Spring
OSU Extension office. She netps
organize 4-II clubs and. teaches
felf-esteem classes. Brunoe began
her Job in September and works
three days a week.
Happy Thanksgiving
from OSU Extension
Various useful
Trying to cut the cream in your
coffee? Start with light cream. If
that tastes okay, experiment with a
light cream whole milk combo.
Soon, you might even find that
whole milk, or better yet, low-fat
milk, suits your purpose. Limit
your use of nondairy creamers,
though. Most are made with oils
that are even more saturated than
heavy cream.
Go green! Salad greens, tangy
and fresh, are a dieter's delight: A
1 sh cup salad is low in calories and
has lots of vitamins C and A, good
amounts of potassium and even
some B vitamins. There's a little
iron and calcium, too, and practi
cally no sodium. And the darker
the green, the better source of
vitamins it is.
Soup is a dieter's friend, and
now new research finds that low-
Special holiday
f -0
f V
Nutty Rice Dressing
4 Tbsp. butter or margarine .
2 garlic cloves, crushed
1 cup celery, diced
1 cup onion, diced
Vi cup bacon or ham, diced
1 tsp. dry dill weed
1 tsp salt
'g tsp. pepper
2 cups fresh mushrooms, sliced
4 bouillon cubes or chicken base
2 cups rice, uncooked
Va cup oil
4 cups water
Saute all ingredients except rice,
oil and water in butter, adding the
mushrooms and chicken base or
bouillon cubes last. In another pan
fry rice in oil until golden brown.
Ad water, reduce heat and simmer
for 12 t 15 minutes (do not over
cook rice). Stir vegetables into the
rice and cook gently for five more
minutes. Dressing is then ready to
serve. No baking necessry. It can
also be chilled and reheated, either
in a skillet or in the oven. Rice
kernels will not stick together.
Cranberry Bread
2 cups flour
I cup sugar
I '$ tsp. baking powder
I tso. salt
tunity to express their wishes and
concerns.
Realize that it may be difficult
for some of your relatives to talk
with you about death and conse
quent arrangements. Be sure to tell
your family the location of impor
tant papers and the names of peo
ple to contact.
When making plans be sensitive
to the needs of your survivors.
They are the ones who will live
through the funeral experience. Ask
yourself what arrangements would
provide the most comfort to those
who will survive you. Remember, a
primary intent is to be helpful to
your family.
Make your plans flexible and
not too specific or rigid. They
should serve as suggestions to your
survivors and express desires, not
demands.
Shortcuts
Shopping
Fresh turkey Order ahead and
pick up one or two days before
cooking. Caution: Dont buy a pre
stuffed raw bird or hold any raw
bird over two days without cooking.
Frozen turkey Buy early to get
the size you want. Keep it frozen
before thawing for use.
Thawinf and Preparation
Thawing Using the microwave
(follow owner's manual) or thaw in
cool water in the sink (change
water every 30 minutes). Caution:
Do not thaw turkey at room
temperature.
Washing the Bird Remove gib
lets and neck and wash the bird
inside and out in cool water the day
before cooking. Pat dry with a
paper towel, season and if you
wish coat the skin with oil, mar
garine or butter. Cover with plastic
or aluminum wrap and refrigerate.
Stuffing Chop and refrigerate
perishable ingredients one day
ahead. Combine with dry ingre
dients and stuff the turkey just
before popping it into the oven.
Caution: Never stuff a turkey to be
microwaved. You can't be sure of
thorough cooking.
A Hot, Soapy Water Clean
upRaw poultry and its juices
carry bacteria. Wash your hands,
utensils, cutting board, counters,
sink and anything else that touches
the raw bird with hot, soapy water
before any other food comes into- -contact
with them.
Tips for thawing, roasting
If you're serving turkey during
the holidays, allow time to handle
it safely.
Thawing, roasting and storing
hints offered
cal soup is just as hunger-soothing
as high-calorie soup. At John's
Hopkins University, researchers fed
two groups of volunteers tomato
soup, telling each to eat as much as
they wanted. One group ate high
calorie soup, the other, low-calorie
soup. Each group felt full after eat
ing about the same amount with
the high-calorie eaters consuming
146 calories and the low-cal eaters
only 17.
Using magazines, old newspap
ers and blunt-end scissors, have
children cut out pictures of those
things for which they are thankful.
Let the children glue them on plain
paper (freezer paper or an opened
out paper bag work well) to make a
Thanksgiving collage. Hang or tope
the picture on a door, refrigerator
front or wall. Or let children tape
their cut outs separately on a mirror.
recipes given
!4 tsp. baking soda
Va cup butter
1 egg, beaten
1 tsp. grated orange rind
Ya cup orange juice
1 cups cranberries, whole
1 cup raisins, (optional)
'A cup chopped nuts (optional)
Sift first five ingredients together,
Cut in butter, Add egg, orange
rind, orange juice and mix. Fold in
cranberries, and raisins and nuts, if
desired. Place in a greased 9"x5"x3"
loaf pan. Bake at 350 F for one
hour and ten minutes or until done
in center. Try it toasted!
Hot Mexican Bean Dip
1 I -lb., 12-oz. can (3!4 cups) pork
and beans, sieved
li cup shredded sharp cheese
1 tsp. garlic salt
1 tsp. chili powder
4 tsp. salt
Dash cayenne pepper
2 tsp. vinegar
2 tsps. Worcestershire sauce
14 tsp. liquid smoke
4 slices bacon, crisp-cooked,
drained and crumbled
Combine all ingredients except
bacon; heat through. Top with
bacon. Serve with corn chips or
potato chips. Makes three cups.
Circumstances at the time of
your death may make it difficult or
impossible for your family to fol
low your desires. Feeling bound by
demands can create additional grief
for your survivors, be financially
disastrous, or cause guilt if they are
not able to fulfill your request.
Consult with professionals. For
example, discuss all religious aspects
of a funeral with your print, minis
ter, or rabbi. A conference with a
funeral director, ccmctarian, oryour
lawyer may also be beneficial.
Funeral homes and cemeteries
have brochures available that can
be helpful as you consider the var
ious options. A memorial society
or association is another resource.
Write a letter of last instructions
and selecting a person to imple
ment them. Such a letter eliminates
considerable uncertainty and con
for turkey preparation
Cooking Save time by micro
waving or baking your turkey in a
commercial oven bag or covered
roaster. Cooking the brid and stuf
fing separately also saves time.
Caution: Don't use long-time, low
temperature(under325F) cooking.
Dont partially cook one day and
try to finish later. Both methods
are unsafe.
Serving and Leftovers
Time Management Prepare
several small platters of food ahead.
Take them from the oven or refrig
erator as needed. Caution: Don't
lay a table with perishables before
you're ready to eat or replenish
serving plates that have been out
for some time. Never leave food at
room temperature over two hours.
Turkey Soup Coming Up After
dinner, play it safe by removing the
stuffing from the bird and refriger
ating both. Later, before you go to
bed, strip the meat from the car
cass, and store the meat and stuf
fing in meal-sized portions for later
use. Caution: Never leave the tur
key out all evening for snacking.
Turkey Com Chowder
1 large onion
3 Tbsp. vegetable oil
1 lb. fresh ground turkey
1 12-oz. can whole kernal corn
1 large potato, peeled and diced
1 16-oz. can tomatoes
VA tsp. salt
yA tsp. pepper
leftovers take more time than a
ham or a roast would.
If you buy a frozen turkey, thaw
it in the refrigerator on a tray to
catch the drips. Thawing will take
1-2 days for an 8-12 pound bird
and 4-5 days for a bird larger than
20 pounds.
To speed thawing, immerse the
bird in cold water in its original
wrappings. Refill the sink or large
tub with cold water about every 30
minutes. In cold water, thawing
times will range from 4-6 hours for
the8-I2 turkey to 11-12 hours fora
20-24 pound bird. Microwave
thawing is another timesaver.
There's no need to wash the bird
before stuffing. While washing does
not significantly reduce the number
of naturally occurring bacteria on
turkey, it increases the chance of
splashing them around the kitchen.
Make sure to wash hands, cut
ting boards, utensils, and the sink
after handling raw turkey to pre
vent the spread of bacteria.
Stuffing ingredients can be pre
pared the day ahead, but wait until
just before roasting to put it into
the bird. Store bread cubes and
other dry ingredients in a covered
container at room temperature.
Refigerate ingredients such as
mushrooms, oysters, onions, and
celery.
, Combine the ingredients and stuff
the bird loosely just before roast
ing. Stuffing in advance will give
bacteria a chance to grow.
Four-H teaches members
fusion, and therefore lessens dis
agreements among the survivors
about what you want when deuih
occurs.
A letter of last instructions
includes information survivors will
need to handle, in an orderly manner
the matters occasioned by deuth. Jt
does not substitute for a will or
serve as a will; it is only a guideline
for your survivors.
Do not place your letter of lust
instructions in a safety deposit box.
It should be easily accessible to the
person who will have responsibility
for making funeral or other
arrangements.
For additional information of
funerals and alternative arrange
ments, contact your county office
ofthcOSU Extension Service and
ask for the publication, "When
Death Comes." EC 1243.
2 tsp. sugar (optional)
3 cups water
23 cups evaporated milk
Saute onion in oil in Dutch oven
until onion is translucent. Push to
one side. Add ground turkey and
cook, stirring until it loses its pink
cplor. Add corn, potato, tomatoes,
salt, pepper, sugar and water, stir
well. Bring to a boil; cover, reduce
heat and simmer 30 minutes or
until potato is tender. Just before
serving, remove from heat and
slowly stir in evaporated milk.
Adorn packages
Attractive presentation can make
gifts seem more special. Attaching
small items such as a cookie cutter
or holiday ornament to the ribbon
adds interest. Or, mold a folded
strip of heavy-duty aluminum foil
to outline and shape of a cookie
cutter, remove the cookie cutter
and secure ends. Punch a hold in
the foil and attach to the gift pack
age with ribbon or yarn. And, an
aluminum foil angel can be made
using heavy-duty foil folded into a
fan and taped to the gift wrap for
the skirt. Use two smaller fans for
the wings, and a foil circle for the
head. You can also make your own
paper by creating a stencil or block
print and using it to produce per
sonalized wrapping paper.
Other ideas include placing gifts
in baskets, colorful shopping bags,
or coffee cans covered with adhe
sive backed paper.
turkey given
Don't take roasting shortcuts.
Although using a low temperature
for a long time might allow you to
start roasting the night before,
slow cooking is a food safety hazard.
The turkey must reach a high
enough temperature as soon as
possible to destroy the naturally
occurring bacteria. The best roast
ing temperature is about 325 degrees
F. An 8-12 pound stuffed bird will
require3 12 to4 12 hours. Allow
7 12 to 8 12 hours for a stuffed
24-28 pound bird. Less time is
needed if the stuffing is cooked
separately. Commercial roasting
bags will cut roasting time as well.
The turkey is done when the
temperature reaches 180 to 185
degrees F. in the inner tigh. When
done the leg will move up and
down easily. Stuffing should be at
165 degrees F.
When the turkey is ready to
remove the stuffing. Leaving it in
lukewarm cavity will promote bac
teria growth.
When you're finished eating, take
the time to refrigerate the leftovers
Leaving them at room temperature
longer than 2 to 3 hours could
cause food poisoning.
For rapid cooling, remove the
meat from the carcass and store it
in containers in the refrigerator.
For longer storage, freeze in meal
size portions in freezer wrap or
plastic containers. Date packages
and use the oldest ones first.
to himdle responsibility through many local and county
Information on this page provided by the
by the Warm Springs Office
of the Oregon State University
Extension Service
Phone: 553-1161, ext. 238 or 239
Bothersome insects can invade
stored foods in the fall
Many insects are pests no matter
what the season, but various types
of insects that invade stored foods
often seem especially bothersome
in the fall.
Protecting stored foods in the
home from insect infestation is a
matter of keeping storage areas
clean and using air-tight storage
containers.
Insects usually prefer to estab
lish residence in cereals, flour, corn
meal, spices, dried fruits and nuts.
The chance of insect infestation
is greater when people buy large
quantities of food to store and use
over long periods.
Flour beetles (or bran bugs) such
as the sawtooth grain beetle are
common pests. They arc reddish
brown, hard-shelled insects about
one-eighth inch long. Although
adults arc usually the first to be
observed the brownish-white lar
vae of these beetles also feed on
flour, cereals and condiments.
Flour moths like the indian-mcal
moth, the Mediterranean flour moth
and the meal moth, are gray or
reddish-brown, and have a wing
span of one-half inch or more.
These moths flying in homes are
Use care with heaters
Space heaters, fireplaces and
heating stoves may be needed in
theremainingcold winter days, but
'hey should be used with caution.
Nearly all home furnishings and
most clothig are highly flammable.
Although there is a flammability
standard for carpets, rugs, child
ren's slcepwear and mattresses, even
these items can burn if ignited with
a flammable liquid or a continuing
source of heat or flame, such as a
space heater.
Clothing' or materials labeled '
. v :
A !
Keith Baker was recently honored for his two years 'successful leadership
oj rthe4-H Search and Rescue club. The club has 10 members, agedlOto'
16 years. If interested in joining the club, call 553-3433.
often the first sight of an infesta
tion. Theindian meal moth may be
a special problem in stored walnuts.
Mealworms are one-half to
three-fourths inch long and have a
dark brown to black hard shell.
To control these pests, first locate
and destroy the source of infesta
tion. Discard all contaminated food
and clean food shelves thoroughly.
A vacuum cleaner w it h attachments
designed for use in hard-to-reach
places is handy for removing food
particles lodged in cracks.
Store seldom-used food products
in containers with tight lids.
Coffee cans with plastic lids will
keep out adult insects, but the lar
vae can get under the lids. A jar
with a screw-on top is better.
In addition to careful storage of
foods, check dried foods period
ically. Usually, thorough cleaning is
the only control needed. But if that's
not possible, you may want to use a
pressurized household insect spray
to treat cracks and corners of shelves
after removing all dishes and food.
Use sprays only as a last resort.
Be sure the spray label indicates it
is safe for household use.
"flame resistant" will be slow to
ignite, will burn more slowly, and
offer a margin of safety. But under
the right conditions, they will burn.
Smoldering textiles create a smoke
and suffocation hazard as well and
also causes severe burns.
Remember to keep all fabrics
(on curtains, upholstery, rugs, clo
thing, wet towels and socks) safely
away from sparks, open flames, or
a source of continual high heat.
Wise use of fabrics and heating
sources can prevent a fire tragedy.
Cooperative Extension Service.
activities.