Image provided by: The Confederated Tribes of Warm Springs; Warm Springs, OR
About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Nov. 16, 1990)
November 16, 1990 PACE 7 Spilyay Tymoo WarmSpkincs, Okkcon , - i Take instant fun for holiday travel ; Take along some instant fun if ; your holiday travel includes young ; children. To help lime pass on a long ride, be it train, car or plane, put together some are activties that will enter ; tain youngsters. Vou can travel ; nearly by storing these activities in ; clear, rcsealublc plastic storage : bags. Children should not travel with ; scissors and pre-schoolers should , not travel with sharpened pencils. Here are some possible art activ ities. Store one activity per sack. Crayons and imagination paper : (sheets or paper cut into a variety ' of shapes.) Pre-gummcd papers or colored ' paper and glue stick and w hite con struction paper cut .into notccard size or postcards. Paper can be prc cut into strips and shapes (rcctan- . gles, hearts, half-circles and ' others) to glue down. Paper sewn, stapled or folded into booklet form and crayons or colored pencils. Children can draw a picture of things they see along the way, making a picture diary. Jumbo pencils, paper and shapes that can bee traced around or rubbed for textures (combs, keys, compacts). Fggcartonspikcsto make sim ple puppets, Smaller-than-a-penny cotton balls, fabric scraps, small shapes of construction paper and glue sticks. Cut off the spikes inside a cardboard egg carton. (I hesc spikes should resemble cardboard thim bles and will fit on the tips of the finger ) Kidi'uic the pre-cut paper- ovals, circles, triangles to decorate the spikes as animal or people heads. With a puppet on one finger, the other lingers can serve as the puppet's arms or legs. Index cards for puppets. Glue sticks and pre-cut paper shapes. The card is fitted into the curve of the hand. Half circles, circles, ovals can be glued to the top iol the en for eyes. Decorate the mouth will teeth and tongue triangles, ret tangles, petal shapes. I or a work surface, take a sho box lid or small (ray with a raised edge. Information Provided By: OSU Warm Springs Extension 1134 Palute Street PO Box 430 Warm Springs, OR 97761 (503) 553-32383239 Freeze salmon for long-term storage Freezing is now the recommended method for long-term storage of smoked salmon. Whether prepared commercially or at home, smoked fish is a perishable product. Rcfrig: cration will keep it safe io eat for n short time. However, smoked lish shouldn't be refrigerated longer than two to three weeks. After that length of time, it may be unsafe to cat. Fish are a source of a cold loving.strain of bacteria that causes botulism food poisoning. These bacteria grow slowly in lightly smoked fish at refrigerator temper atures. Home canning has been an option for storing smoke fish longer than three weeks. However the OSU Extension service isn't recommend ing this preservation method. Changes in commercial smoked fish canning recommendations have prompted the re-examination of home canning methods Hoili moistness of the smoked lish and fill of thecanning jar may affect the length of processing requital Further research is necessary to determine sale home canning re commendations forsmoked fish. It must be processed in a pressure., canner for an adequate length of time to destroy Clostridium botuli num bacteria. OSU researchers arc seeking funds to conduct the research necessary to reinstate home canning recom mendations forsmoked fish. In the meantime, smoked fish should be froeri for long-term storage. For an extra margin of safety. heat home canned smoked lish to .destroy any botulinal toxin that might have lormed. Instruction are available in the newly revised "Can ning Seafood" publication (I'NW ls4)availahlcat thccoimly Exten sion ollicc. Smoked lish canned m an own r boiling water canner won't be safe to cat. Only the higher temperatures reached in a pressure canner will destroy the bacteria that cause botulism. Any smoked fish that hasn't been canned in a pressure canner may be unsafe to eat because of underpro ccssing. Both underproccssed and spoiled home canned smoked sal mon should be boiled 10 minutes to destroy the toxin before discarding. 4-HYouth Programs (can provide a setting for all youth to: Enjoy Explore Investigate Learn AS THEY GROW IN Sense-of-Self Self-Confidence Responsibility Decision-Making Skills Subject Skills and Knowledge Communication Skills Leadership Social and Recreation . Skills Cooperation Community Concerns 4-H can do this for youth If we keep the focus on personal growth goals. THE CHALLENGE: How do we do that together? Ensure safety with potpourri pots Those cute little potpourri pots can really add a nice, fragrant aroma to your home. But careful use is imperative to ensure safety. Follow these steps for proper use. ' Keep water in pot while it is in use. Do not let it burn dry. Clean outside of unit before or after every use. Do not allow soot to accumulate above or around candle flame. Keep candle clean of debris and candle wick material. When replacing candle, use pro per size and type of candle to avoid excessive soot build-up. Avoid using candle in metal cup. Place unit in a clear and open area free from drafts or flammable materials. Never leave a burning potpourri unit unattended. If the unit should flare up. smother the flames with a wet cloth. Do not throw water on the flame. Extension staff welcomes 4-H leaders This fall is a very spcical time for the4-H program in Warm Springs. This year we have 12 4-H clubs, all of them filled with eager children willing to learn and full of energy. Tina and Arlcne are trying to keep up with the club members and their leaders, as well. At this time, we would like to welcome the following 4-H leaders of 1990: Paula Brisbois and Ray-, nele Palmer-Martinez, Lillian Yahtin, Colleen Arthur, Sandra Kalama. Toni Made, Caroline Tohet and Daisy Ike, Keith Baker, Foster Kalama, Nancy Wilson and Laura Fuentes. Laura has two 4-H cooking clubs, both of which are filled at this time. Fran Uhaus is working at IHS temporarily and volunteered to lead a six week 4-H cooking club. This club is also filled at this time. Iina and Arlcne would like to welcome these very special people to the 4-H program and to the wonderful world of teaching the youth of Warm Springs and Mad ras, Oregon. Wind-up toy recalled 4-H Recognition Night 4-H Curriculum has been changed to enhances Child Friday, November 16 care programs from 7 to 8:30 p.m. A new 4-H Adventure club cur riculum to enhance after-school child care programswill be intro duced by Oregon State University Extension specialists at a series of workshops from October 27 through December 1. It's part of Extension's School Age Child Care program spear headed by Barbara Boltes and Brad Jeffreys, Extension 4-H and youth development specialists. The initial stage of the program, aimed at youngsters in kindergarten through third grade, is supported by a $10,000 grant from US Bancorp to the Oregon 4-H Foundation. The final workshop will be held in Bend at the Cascade Natural Gas Building December I . The ses sion will run from 9 a.m. to 3 p.m. The $25 registration fee includes a copy of the 4-H Adventure curri culum. Contact the Warm Springs Extension Office for more informa tion. Grief to be i discussed Oregon State University Family ; Life Specialist Jan Hare will pres- ent a workshop on "What Do I Say ; to My Grieving Friend" Thursday, ; November 29 at the Community t Center Social Hall. The workshop will begin at 7 p.m. Refreshments and babysitting will be provided. 'There is no charge for the work shop. For more information and sign-up, call the Warm Springs ' extension office at 553-3238. TV linked to obesity According to research, three hours of TV watching a day is enough to double a man's risk of obesity. Watching the TV set may ' not cause obesity, but research continues to show that there is a definite correlation. Past studies indicate a correlation between '. obesity and television for children and teens as well. at the 4-H Room In cooperation with the U.S. Consumer Product Safety Com mission (CPSC), Dan Brechnerand Co., Inc. of Floral Park, New York, is voluntarily recalling its "Riding Rabbit" wind-up toy because the toy may break into small parts pos ing a potential choking hazard to young children. The "Riding Rabbit" wind-up. toy is made of yellow or pink plas tic and is about six inches in height. The rabbit has a white face with an orange nose and a white stomach, and a decal of three stars and a blue cloud. When wound up, the rab bit's head rocks while it "rides" around on what appears to be a unicycle. Approximately 5,400 of these Oranges supply vitamin C daily Oranges are nutritious! A small orange supplies all or most of your child's recommended daily amount for vitamin C. And if you "are watching calories a small orange has about 50 calories. Valencias are wonderful for juic ing and a refreshing half-cup of fresh juice has only 56 calories and supplies the recommended amount of vitamin C. If. oranges in your market are tinged with green, be assured they are fully ripe, sweet and juicy. The warm weather causes the orange skin to reabsorb chlorophyll and turn green agian when fruit is fully ripe and remains on the tree. Riding Rabbits were sold nation wide, particularly on the East Coast, from January 1988 to February 1989 for approximately $5 each. CPSC discovered this small part violation when a sample was col lected and tested for compliance with safety requirements. Neither CPSC nor Dan Brechner and Co., Inc. is aware of any injuries asso ciated with this toy. Consumers who have these Rid ing Rabbits should immediately take them away from children and return them' to the retailer where purchased for a full refund of the purchase price. Consumers with quetions regarding this recall may contact Robert Follick, Esq., at (212) 233-6630. JOB OPENING Extension Intern November 4-H Calendar November 1 12 CLUBMEETING PLACE & TIME Yarn Screen at 2365 Oitz Loop in the Trailer Park. 4:30 to 6:30 p.m. Beginning Cooking at 4-H Room 4 to 5:30 p.m. Grooming at the Extension Office 4 to 5 p.m. Storytelling at the Warm Springs Library from 4 to 6 p.m. SAR at the 4-H Room 7 to 9 p.m. Beginning Coking 1 at the 4-H Room from 4 to 5:30 p.m. Beginning Beadwork at the 4-H Room from 4 to 5:30 p.m. SAR at the 4-H Room 7 to 9 p.m. Basketball at the WS Gym 7 to 8:30 p.m. Sportscard Collecting in Room 23 at WSE from 2:45 to 3:20 p.m. Pen Pal at the Extension Office from 4 to 6 p.m. Beginning Cooking4-H Room4 5:30 p.m. Basketball at the WS Gym from 4:30 to 6:30 p.m. Grooming at the Extension Office from 4 to 5 p.m. Storytelling at the WS Library from 4 to 6 p.m. Beginning Cooking 2 at the 4-H Room from 4 to 5:30 p.m. LEADER Toni Made Fran Uhaus A. Boileau Lillian Yah tin Keith Baker Deb Scott L. Fuentes C. Arthur Keith Baker F. Kalama Nancy Wright Raynele Martinez & Paula Brisbois Fran Uhaus F. Kalama A. Boileau 13 14 15 16 19 20 21 26 27 28 29 30 Advanced Beadwork at the 4-H Room from 4 to 5:30 p.m. Beginning Shawlmaking at the 4 H Room from 4 to 5:30 p.m. SAR at the 4-H Room 7-9 p.m. ' Basketball at WS Gym 7-8:30 Yarn Screen'at 2365 Oitz Loop in the trailer park from 4:30 to 6:30 p.m. Beginning Cooking4-H Room from 4 to 5:30 p.m. BasketballWS Gym from 4:30 to 6:30 p.m. Grooming at the Ext. Office4-5 StorytellingWS Lib4-6 p.m. Beg. Cooking 14-H Rm.4-5:30 hawlmaking4-H Rm.4-5:30 Beg. Beadwork at the 4-H Rm from 4 to 5:30 p.m. SAR4-H Rm7 to 9 p.m. Sports Card Collecting in Room 23 at WSE from 2:45 to 3:20 p.m. StorytellingWS Lib.4-6 p.m. Beg. Cooking 24-H Rm.4-5:30 Adv. Beadwork4-H Rm4-5:30 SAR4-H Rm.7 to 9 p.m. BasketballWS Gym7-8:30 Shawlmaking4-H Rm.4-5:30 Pen PalExt. Off.4-6p.m. Beg. Cooking4-H Rm4-5:30 BasketballWS Gym4:30-6:30 L. Yahtin D. Scott and L. Fuentes Caroline Tohet Sandra Kalama K. Baker F. Kalama Toni Made Fran Uhaus F. Kalama A. Boileau L Yahtin D. Scott L. Fuentes S. Kalama C. Arthur K. Baker ' N. Wright L. Yahtin D. Scott L. Fuentes C. Tohet K. Baker F. Kalama S. Kalama P. Brisbois R. Martinez Fran Uhaus F. Kalama 4-h and youth Agent Roasting turkey simple indii-ur i u i 1 1 ic ucjci iu ing on funding) See page 8 for complete "ob description. Roasting your Thanksgiving tur key is as simple as 1-2-3. Just fol low these easy guidelines. Place turkey breast-side up oa a rack in shallow open roasting pan. If a meat thermometer is used, insert into center of thigh next to body not touching bone. Place a "tent" of light weight Continued on page 8 Use orange in cookie recipe Mixed ingredients provide seasoning Orange 'n' Apple Oatmeal Cookies 1 Vi cups flour I tsp. baking soda 1 tsp. salt Vi tsp. ground cinnamon V2 tsp. ground nutmeg Va cup margarine, softened I Va cups sugar 1 egg Grated peel of I fresh orange I Valencia orange, peeled, cut in bite-size pieces 1 apple, unpeeled. cored, chopped 2 cups quick oats, uncooKed Y2 cups chopped nuts Sift together flour, baking soda, salt, cinnamon and nutmeg. In large bowl, cream together margarine and sugar. Add egg and orange peel; beat well. Gradually blend in dry ingredients. Stir in orange, apple, oats and nuts. Drop batter from teaspoon on lightly greased cookie sheets. Bake at 375 degrees for 14 minut4es or until lightly browned. Makes about 5'2 dozen. Check popping methods Here's how three cups of regular and light microwave popcorn com pare to air-popped and oil-popped popcorn: Microwave Calories Fat Popcorn grams Betty Crocker Pop-Secret (2 cups) regular: Natural flavor 100 e Butter flavor ' 100 6 light: Natural flavor 70- 3 Butter flavor '70 3, Featherweight Natural flavor 80 1 Butter flavor 100 3 Jolly Time. regular: Natural flavor 160 10 Butter flavor 150 11 light: Natural flavor 80 3 Butter flavor 70 2 Orvllle Redenbacher regular: Natural flavor 80 s Butter flavor . 80 s light: Natural flavor 50 1 Rutter flavor 50 1 Paul Newman (3 13 cups) Natural flavor 150 8 Butter flavor 150 8 Pillsbury Natural flavor 190 10 Butter flavor 190 . 10 Planter's Butter flavor 140 8 Non-Microwave popcorn ' Air-popped 69 1 Oil-popped 123 e Figures for calories and fat for air-popped and oil-popped pop corn averages. Values vary with amount of oil added, kernel size and brand of popcorn. Gourmet popcorn tend to contain large kernels that pop up fluffier. Be cause it takes fewer kernels to fill three cups, actual calories may be less than values given in this comparison. Herbs and spices add flavor to foods reducing the need for salt. Buying herbs and spices in bulk is less expensive than in jars or cans and you can purchase just the amount needed. Place the mixes in the salt shaker and use instead of salt. Directions: .Combine all ingre dients and mix thoroughly. Store in jar with tight fitting lid. ' Tq prevent caking place a few grains of rice in jar! All Purpose Blend ' 5 tsp onion powder 2Vi tsp garlic powder ' 2Vi tsp paprika 2Vi tsp dry mustard 114 tsp dried thyme Vi tsp pepper Va tsp celery seed MAKES 13 CUP. Herb Seasoning 2 tbsp onion powder 2 tbsp dried dill or basil, crushed I tsp dried oregano, crushed 1 tsp celery seed V tsp dried grated lemon peel Va tsp pepper MAKES 13 CUP. Salt Substitute 2 tsp garlic powder I tsp basil I tsp oregano I tsp dried grated lemon rind Place ingredients in blender, whirl 30 seconds. Another Salt Substitute 3 tsp dried basil 2 tsp summer aned summer savory 2 tsp celery seed 2 tsp ground cumin 2 tsp sage 2 tsp marjoram I tsp lemon thyme Combine all ingredients and whirl in blender or powder with a mortar and pestle. MAKES ABOUT 13 CUP. Spicy Seasoning I tsp ground cloves I tsp pepper 1 tsp crushed coriander seed 2 tsp paprika f I tbsp rosemary Whirl contents in a blender. . Theses mixes are used in com bination dishes and to flavor meat. Start by using I teaspoon of seasoning and add more if desired. Mediterranean Mix 3 tbsp parsley flakes 3 tbsp savory 3 tbsp thyme 3 tbsp marjoram 5 tsp dried basil 3 bay leaves, crumbled S tsp dried lemon peel Vi tsp celery seed Combine ingredients. Makes I cup of mix. Use with vegetables, poultry, fish and lamb. Latin Blend 2 tbsp dry mustard 2 tbsp dried lemon peel 4 tsp ground allspice 4 tsp ground nutmeg 4 tsp ground ginger 1 tsp salt (optional) 2 tsp black pepper 2 tsp cayenne powder Makes Vi cup of mix. Use in beef patties, chili, or stew. Taco Seasoning 4 tbsp instant minced onion 2 tbsp chili powder I tbsp corn starch I tbsp crushed red pepper I tbsp instant minced garlic I Vi tsp ground oregano I tsp ground cumin Makes 10 tablespoons of the mix. Add about 2 tablespoons of mix to each I pound hamburger. Ranch-Style Dressing I cup dry buttermilk Va cup sugar I tsp dried basil, crushed I tsp dried sage 1 tsp ground thyme 4 tsp dried minced onion 2 tsp dried mustard I tsp garlic powder Vi tsp salt (optional) Combine all ingredients and store in airtight container. Makes about I cup of mix. To make dressing: Combine Va up of mix with i cup cold water. Blend into Va cup low-fat mayon naise or salad dressing and cup plain low-fat yogurt. For a vegetable di. or a topping for naked potatoes, dcciease water to ; ', cp and increase yogurt to f I