Spilyay tymoo., November 10, 1994, Page PAGE 7, Image 7

Spilyay Tymoo
Warm Springs, Orecon
November 10, 1994 PAGE 7
Recent death reminds one of importance of valuable papers
by Norma L. Simpson, Warm Springs
Extension Agent Home Economics and
Alice Mills Morrow, OSU Extension
Family Economics Specialist
On October 22; friends and family of Nan
Marie Lcnhart attended her memorial ser
vice in Bend. Many people in Warm Springs
will remember her a bubbly person who
shared a lot of her knowledge with us. Among
the many things, we learned Master Food
Preservation techniques. She will be missed
so much by OSU staff throughout the state.
Her contributions were great.
At the memorial service I heard people
say that she had helped to make choices
about the type of service she would like to
have and that she wanted to be buried in
Montana near her family. Nan had paid at
tention to the information to a publication
US poverty rate double that of other countries
"Poverty among American children be
gan to increase during the 1970s and espe
cially during the recession during the 1980s.
Since that time it has remained stubbornly
high," wrote Vonnie C. McLoyd of the Uni-
Clear-Jel available
by Norma L. Simpson
If you liked using Clear-Jel A, you
probably will also like the Instant Clear
Jel. The Instant Clear-Jel can be used in
puddings, pie fillings and glazes; Icings
and toppings. Frozen Desserts and treats,
Mcringe and whitcd crean stabilizers;
Dry mixes for soups, gravies and sauces;
Instant salad dressing, meat binders and
flavored drink powders.
The only disadvantage is that Instant
Clear-Jel can not be canned.
While I have the instructions for In
stant Clear-Jel, I do not have a supply of
Instant Clear-Jel. Last year I ordered the
regular clear-jel and few people came to
buy it. I purchased a small amount of the
Instant Clear-Jel when I was in Corvallis
in October. You can order a supply from
the Quail Crest Foods on 411 S.W. 5th
Street, Corvallis, OR.97339or call (503)
753-1231
At the OSUWS Extension Office, I
still have a supply of regular Clear-Jel to
sell for $2.00 a pound. That is cheaper
than using tapioca for thickening pie
fillings, and it leaves the juice looking
clear and tasting deliriously.
versity of Michigan. McLoyd's article about
"Research in the Service of Poor and Ethic
Racial Minority Children." published in the
September 1994 issue of Family and Con
sumer Sciences Research Journal. "The
United States has a poverty rate twice as high
as most other industrialized nations. For
example, in 1986-1987, when 20 percent of
the American children were poor, the child
poverty rate was nine percent in Canada and
two in Sweden." He went on to write that
almost one in very four Americans had Afri
can, Asian, Hispanic or American Indian
ancestry.
One impressive passage in his article was
written by Marion Wright Edleman who cau
tioned. "Our future comfort depends not just on
our own children but on all American chil
dren. We no long expect our own children to
support us directly we are adults and we are
elderly. Rather we rely on Social Security
and Medicare and Medicaid payments, which
are funded for all Americans. Many of us
will require the contributions of the next
generation as a whole, and that generations'
children. It is therefore in our self-interest to
ensure that not just our own children but their
contemporaries and their children are healthy,
educated, productive, and compassionate
...Until recently, America's youth popula
tions has been relatively plentiful, allowing
our society to survive and our economy to
grow, despite the waste of many young lives
though society's neglect. We no longer have
margin for error." Families in Peril: An
Agenda for Social Change. 1987.
called "Do You Know Your Valuable Pa
pers?" It is helpful to prepare a letter of last
instruction for your family from you to your
family with facts about your finances and
information about how you want your per
sonal affairs handled after your death.
A letter of last instruction is not a will and
is not a substitute for a will. A will is a legal
document containing directions for your per
sonal representative.
Some of the items usually contained in the
letter of instruction are: A list of people -relatives,
friends, business associates who
should be notified immediately upon your
death; Your directions for burialcremation
and desires related to a funeral or memorial
services; and Information about the location
of papers and documents related to your
estate.
We never know when your day will come,
and this Letter of Last Instructions could
eliminate some of the decisions that the fam
ily must make at the worst possible time
when grieving is of greater importance. Fami
lies often are trapped in "the most expensive
funeral possible because the Letter of Last
Instructions does not mention a modest fu
neral. Some families fight over possessions that
belonged to the departed person, when the
departed intended for some items to go to
certain individuals. The tradition of my
mother was to return all gifts to the person
who had given the item to her. While I was
15,000 miles away when she died, I received
every gift I had ever given her, because she
kept a list of gifts for many or her 87 years of
life.
My grieving continues as I recall the pin
from Italy, the Winebago baskets from Wis
consin, a Filipino fan for her collection, and
many spoons for her other collection, the red
gaucho shirt from Paraguay and the stuffed
llama from Peru among the many things that
are in my home. With tears in my eyes, I
remember how she laughed as she opened
each package. Perhaps it prolongs the griev
ing that we learned about from Charlotte
Herkshan during WanP Springs Women's
Wellness Week.
CWffifiNSTATI UWVWSfTY
EXTENSION
SERVICE
Information provided by;
OSU Extension
at Warm Springs
1110 Wasco Street
553-3238.
OSU Extension Staff:
Arlene Boileau 4-H & Youth
Bob Pawelek Livestock
Norma Simpson Home Economics
Crystal Winishut 4-H Assistant
Tim Wojtusik Agriculture
Clint Jacks Staff Chair, Madras
The above individuals are devoted to extending research-based information from
Oregon State University to the people of Warm Springs in Agriculture, Home
Economics, 4-H Youth, Forestry, Community Development, Energy and Extension
Sea Grant programs. Oregon State University, United States Department of
Agriculture, Jefferson County and the Confederated Tribes of Warm Springs
cooperating. The Extension Service offers its programs and materials equally to all
people.
EDUCATION THAT WORKS FOR YOU
Sewing machine policy set
by Norma L. Simpson
The OSUWarm Springs office is the only
office in Oregon that has sewing machines to
loan to people who do not have a machine or
who have a broken machine that is being
repaired. Unfortunately, some people bor
row the machines and do not return them
even with repeated reminders. That means
that other people are must wait a long time to
use this special service. One machine was
returned from an house emptied by an evic
tion notice. We do not know how long the
machine had been in that house. I have been
here two and a half years and had never seek
that machine.
Again unfortunately, some people return
broken machines without telling us that some
thing is not working. That happened the day
we decided to change the policy.
As a result we have a new policy at the
Nutrition, food preparation classes offered
by Norma L. Simpson
October 27 was my first food demonstra
tion in a new series of nutritionfood prepa
ration classes held every Thursday at 5:30
pm in the Wellness Center kitchen. It was a
pleasure to "torment" the workers in the
building, as aroma of venison attracted inter
est from the employees and clients as well.
That was possible because Keith Moody
brought a hind quarter of a young animal and
Arlene Boileau shared a tender roast of veni
son for the demonstration. Below is a recipe
from the newest OSU Extension bulletin
"BIG GAME From Hunt to Home" on sale
for $2.75.
Young and old alike learned ways to re
move the flesh to be canned for future use
and cooked when the time arrives. Three
young girls, April, Melanie and Toni, were
especially interested in removing fat, ten
dons and gristle before they cubed the meat
to be browned before it was put in the jar.
Sara, Janice and Debbie tried their skills at
cutting the venison from the bones.
Then April, Melanie, Toni, Debbie, Janice,
and Sara learned to use a simple tool to
remove the cores from apples that they stuffed
and baked in the microwave. In just six
minutes, more delicious aromas as we com
pared cooked textures of six varieties of
apples. We saw how hard brown sugar be
came soft enough to mix with the raisins in
the stuffing. Gala, Empire and Red and
Golden Delicious lost too much juice when
cooked the six minutes. But Rome, Granny
Smith, and Jonathan apples have wonderful
flavor and hold their shape and texture with
the 6 minutes for four apples in the micro
wave. Finally we sampled varieties of pears for
eating out of hand Anjou, Bosc, Cornice, and
Bartlett and Asian Pears which may also be
canned. Cornice bruises easily, but brought
many rave reviews from the group as did
Bosc which seem to be less
fragile.November, we will taste the Bartlett
and Asian Pears from the jar so we will see
the difference between their flavors, tex
tures and colors. And we will make the
lowfatpie crust with Apples canned with
Clear-Jel and make some on the spot.
VENISON OR ELK PAPRIKA STRIPS
6 servings
2 pounds boneless venison
1 12 teaspoon paprika
12 cup ail purpose flour
1 can (1412 oz.) chicken broth
salt and pepper to taste
1 cup sour cream or yoghurt with 1
2 tablespoons vegetable oil
or 1 cup yoghurt with 1 teaspoon corn starch
1 cup celery sliced
or you may use 2 teaspoons instant
1 medium onion, thinly sliced
chicken bouillon in 2 cups boiling water.
Instructions
1. Cut meat in 1 inch strips
2. Coat strips either flour and season with
salt and pepper.
3. Put oil in a Dutch oven over medium
hear, add venison and quickly brown on all
sides.
4. Add celery, onion and 1 teaspoon pa
prika. 5. Stir for 1 minute.
6. Add chicken broth, then cover and
simmer for one hour (cook over very low
heat or it will stick. Check it in 10 minutes
to see if it is sticking)
7. Just before serving, add sour cream or
yogurt and heat, but do not boil.
Serving suggestions: SERVE OVER PRIKA.
HOT NOODLES AND SPRINKLE WITH Storage
THE REMAINING 12 TEASPOON PA- promptly.
Tip: Refrigerate leftovers
Extension Service. At the request of the
administration, machines can be checked out
only when Norma is in the office. That means
you may need to ask for an appointment, so
that Norma can be on hand at the time that
want the machine.
And from now on we will be limiting each
borrower to four days use of the machine.
You will need the machince again, you will
need to wait until the following week to
borrow the machine again.
When the machine is returned, it will be
checked to be sure it is in working condition
with all the parts it left with. For example,
bobbin cases are often missing when it is
returned. Now we will charge the user to
replace the part. We made these changes
because our budget had been cut this year
and may be cut again next year.
If a part is broken, please write a note to us
to tell us what went wrong, and maybe we
will be able to fix it instead of sending it to
Bend for service.
We want to encourage people to learn to
sew and to practice this creative useful skill,
so we do not want in the future to stop the
service of loaning machines. Help us to meet
this service which is unique to Warm Springs.
Ideas suggested on what to do with turkey carcass
by Norma L. Simpson
With the holidays approaching, it may be
time to consider just what to do with that
leftofver turkey. Pick the carcass clean and
then boil the. carcass to make an excellent
base for turkey-noodle soup. It simple and a
great way to get the most out of your holiday
cooking efforts.
So when the time comes around, and you
have a carcass of bones, plan to make a pot of
Turkey Bone Soup. You might want to make
a batch of fresh pasta noodles of either whole
wheat or regular white flour. Be sure to keep
the carcass very cold in the refrigerator or
freezer until you boil the bones. Scrape the
bones to remove all the meat that is hard to
cut off. When the bones have been boiled for
30 minutes, remove the bones and skin for
the dogs. Then freeze the soup and chunks of
meat until you are ready to make the noodles.
The idea came to me after attending the
"HOW TO" demonstration day at the Ma
dras High School on October 29. John Beal,
the Jefferson County Home Economics
Agent, had a classful of eager students. We
made whole wheat noodles, spinach noodles,
and herb noodles and angel hair thin spa
ghetti. A couple of old-timers were surprised
that John did not let the noodles dry after .
dough had been kneaded, rolled, and cut.
Our mothers and grandmothers had taught
us to cut them by hand, then flour them and
allow them to dry before cooking. Well with
the pasta machine, we had trouble with only
one batch; the spinach noodles were stub
born. Once we added more flour to the dough,
the spinach noodles were dazzling as they
cooked bright green, and tempting without
drying. I can hardly wait to use them with the
turkey bone soup, which to me always looked
a bit dull, but with terrific flavor. If you think
that turkey bone soup is flat, try a dash or two
of tabasco sauce.
If you plan to roll the dough by hand,
remember to let the dough rest for about 20
minutes after kneading the dough for 10
minutes by hand or 2-3 minutes with the
Food processor. Moisture in the dough will
absorb after the gluten of the flour has devel
oped. Gluten is the protein part of the flour
which makes it possible for flour to be made
into bread or noodles. It takes both time and
elbow grease to develop the Gluten. But the
pasta machine or food processor can do part
of the work for you. Properly kneaded dough
will have a slight shine to it, even with the
chunks of spinach or whole wheat in it.
Stockman's Roundup-Livestock discussed
Development part of being 4-H leader
When horses are kept stabled, one of the
results is boredom. Chewing wood quickly
becomes a symptom, especially in the win
ter. University of Illinois researchers studied
the behavior of nine yearling geldings housed
in individual stalls. They were exercised
either in the morning, afternoon, or not at all.
They were fed a complete ration in the
morning with long-stemmed hay in the
evening. Two untreated spruce boards were
placed in each stall and weighed at the end of
each two week treatment period
When not exercised, yearlings chewed
137 grams from the boards in a two week
period in each stall. Those exercised in the
morning chewed 95 grams, while those exer
cised in the afternoon chewed 63 grams. By
using videotape, it was noted that most wood
chewing occurred at night, and that horses
not exercised chewed the most
It's obvious what these researchers' con
clusion was - boredom is a significant factor
in wood chewing. Other researchers at Colo
rado State University observed that horses
chewed more wood when it was cold and
wet.
It has also been suggested that horses
chew wood due to a lack of chewable fiber in
their diet. Wood chewing can be decreased
by feeding a complete ration and long hay.
Once a horse has developed a bad habit,
such as wood chewing, it is difficult to get
them to stop. It is advisable to not keep
horses stabled during the winter, if possible.
If they must be stabled, plenty of exercise,
especially in the after-noon is helpful.
Feeding some long stem hay helps. So
does feeding several times a day. Feed ad
equate hay at the last feeding so horses have
hay most of the night. It will help their
digestion and they will sleep better.
As a last resort, a dose of dried red pepper
on the posts should cure a chronic chewer.
There are two cattle herds in California
known to be infected with field strain
brucellosis, which automatically triggers a
Federal Administration Filing downgrade
from "Class Free" to "Class A status.
The downgrade took place in September.
For Oregon, this means that eligible cattle
originating in California shall be tested nega
tive to brucellosis within 30 days prior to
entry into Oregon. Therefore, all eligible
cattle entering the state from California must
be tested.
Pasture permit cattle are not affected by
this change and can return to their home
ranch without testing.
The Clover Speaks
Crystal & Arlene
What does a 4-H club do for a 4-H'er?
Let me tell you the number of ways a 4-H
Club assists a youth to develop into more.
They are learning a life skill develop- .
ment, they are developing a self-esteem
that they never knew they had and they
are being responsible lor their own
time, by being on time tor a meet
ing. Meeting and making new
friends. There are opportunities for
career exploration, they will start
learning how to keep a written
record of what they are doing and
what they are spending to accom
plish a finished project. This is just
a little bit ot what your youngster is
learning at a 4-H Club Meeting.
A 4-H LEADERS CREED
I BELIEVE . . .
... The 4-H member is more
important then a 4-H project.
. . . Learning how to do the project is
more important than the project itself.
. . . 4-H 'ers should be their own best
exhibits.
... No award is worth sacrificing the
reputation of a member or a leader.
. . . Competition should be given no
more emphasis then on the fundamentals
of 4-H work.
. . . Enthusiasm is caught, not taught
... To learn by doing is funda
mental in any sound education pro
gram and is characteristic of the 4
H program.
. . . Generally speaking, there is
more then one good way to do most
things.
. . . Every 4-H member needs to
be noticed, to feel important, to win
and be praised (leaders, too)
. . . Our job as leaders is to teach
4-H members how to think, not
what to think.
Rainbow Dancers will be per
forming in California as a fundraiser
for our exchange trip some time in the
future. Should you have any questions
please call 553-3238 ask for Crystal or
Arlene.
Prepare landscape for cold winter months
by Timothy Wojtusik
Now that the cold weather is here yard
plants aren't the most important thing on
most peoples minds. Even so, landscapes
need some special attention in order to mini
mize winter damage and resume growing in
the spring in peak condition. Desiccation,
freezing and breakage are the three most
common forms of winter damage and
Deschutes County Extension Agent Mike
Bauer has some useful information and ad
vice to keep your plants happy.
Desiccation is most common among the
evergreens, such as vinca, juniper and coni
fers. This occurs when water is leaving the
plant faster than it is being taken into the
plant. There are several environmental fac
tors that can influence desiccation. The
needles and leaves of evergreens transpire
some moisture even in the winter months.
During very cold weather, the ground may
freeze to a depth beyond the extent of the root
system, cutting off the supply of water. If the
plant entered the winter period with a rela
tively dry root system, there will be insuffi
cient ground moisture to sustain the plant.
This is especially true in extremely cold, dry,
windy weather. Shallow-rooted plants will
be effected more severely than deep-rooted
plants, and unestablished plants will be af
fected more than well-established plants.
Desiccation can be particularly serious if the
plant receives a large amount of sunlight in
the winter periods.
Freezing energy can take several forms. If
new growth is stimulated in the fall, this
growth may not be hardy enough to survive
sudden drops in temperature, and shoots and
branches will be killed. Plants in containers
should be brought into a garage or covered
with 6-8" of loose material such as bark to
protect them from freezing. A sharp tem
perature change in late fall or late winter can
cause the water in the trunk of a tree to freeze,
causing it to split open. This is called sun
scald, and is particularly common with de
ciduous trees that are in locations that are
sunny, such as a southern or southwest expo
sure. In late winter, sun can also stimulate the
premature opening of flowers or leaf buds,
which might be killed by freezing night tem
peratures. Breakage of branches usually occurs when
snow and ice are allowed to accumulate, and
the weight causes branches to break. This is
especially true with upright shrubs such as
arborvitae. High winds will compound the
damage.
To avoid winter desiccation, one practice
is to supply ample water to the plant before
and during the winter. Protect evergreens
from wind by constructing a burlap wind
break around evergreens in windy areas. Be
sure that more tender shrubs are planted in a
protected location, out of sun and wind and
frosty areas. If plants are kept healthy during
the growing season they will stand a better
chance of surviving the winter with minimal
damage.
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