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