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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Nov. 14, 2012)
Novem ber 14, 2012 Spi I yay Tym oo, W arm Springs, Oregon Page 8 Turkey tips for holiday safety Warm Springs Extension Office (541) 553-3238 W e’re online! find us at: h ttp :// exten sion oregonstate.edu/ w a rm sp rin g s/ It’s N ovem ber and Fall has w ith in tw o d ay s. R e-freezing definitely arrived. C ool crisp ' th a w e d tu rk e y ¡ip n o t re c o m m o rn in g s, c h a n g in g le a v e s , m ended because th e q u ality is pumpkin pie and roasted turkey lowered. m ay be on m o st o f o u r m inds. M other N ature has provided the w eather and the beautiful colors, October Run 4 Fun ThankYou T hank you to the fo l low ing dfgahizatioris/indi- viduals for making the Run 4 Fun a success! ' 1 * D iab etes P rev en t io n ( S t e p h a n ie H u r ta d o & N ic o le Smith) * C o m m u n ity H e a lt h P r o g r a m (M ichael H olyan) * Com m unity Coun- s e li n g / P r e v e n t io n (A ndy Leonard) * Sham ona W hite * Taralee Suppah * D a n ita M acy * A shley Aguijar A ll to g e th er p a rtic i p ants ended w ith a G rand Total o f 152.13 miles. Think 4-H 4 -H is a leading y o u th de velopment program in the United States. P articipation is open to all youth from Kindergarten through •12th grade. 1 The W ann Springs program reaches yo u th through a variety, o f informal, hands-on program ^ an d 4-H clubs. We are alw ays looking for m ore Volunteers! I f y o u a re in te re s te d in teaching the youth a skill or w ant m ore inform ation about our pro g ram s, p lease contact M orning R ae Ferris, 4-H Youth D evelop m ent Faculty, O regon State U ni versity Extension Service, Warm S p rin g s @ ¡5 4 1 .5 5 3 .3 2 3 8 o r moming.ferris@oregonstate.edu. 4-H Program Morning Rae Ferris Reheating Turkey and Leftovers ™ R eh eat all leftovers until “steam y hot” to 165 f F. Bring gravy to arollingboil before serving. O SU Extension will provide Tur k e y Tips and à P ù m p k in P ie Clasp. Turkey Tips Source: Turkey F act Sheet, O regon S tate U n i- . versity Extension Service. R eh e at sliced cooked tu r k e y in a tig h tly covered bak in g dish, at 325 f F, about 5 m inutes p er pound. I f co v ered w ith g rav y or broth, allow m ore tim e for heat ing • F o ra free com plete Tur key F act Sheet stop b y the • OSU Extension office in the Education Building • M aster Pood Preservers are available to answer any food safety questions dur ing the holiday season C ontact our officesat 541- 553-3238 Thawing a Turkey D O N O T thaw p oultry or m eat at room tem perature. B ac teria multiply quickly on the w a rn surface. L eave turkey in th e originalpackaging and use one o f the following mèthods: .r i * N o H u r r y - P la c e th è wrapped turkey on tray in the re- frigerator for 3 to 4 d a y s ; allow 5 hours p e r po u n d o f turkey to completely thaw. * F a s t T h a w - P la c e w rapped turkey in deep pan or R e f r ig e r a te a ll c o o k e d clean pink, C over w ith cold wa ter. A llow 30 m inutes fo r each foods w ithin 2 h o u rs o f rem o v po u n d o f tu rk e y to com pletely ing from h ea t (oven or stovetop.) I f you Stuffed th e bird, re thaw. C hange w ater every half-” hour. Refrigerate w hen thaw ed m ove stuffing right after cooking. Within 2 hours, the stuffing needs or roast immediately: H C ook th e th a w e d tu rk e y to be refrigerated in sm all, shal Storing Leftovers W ant to find something to do this sum m er? L ook on o u r F aceb o ok p a g e .. .find summer opportunities, contest^, and 4-H events and inform ation. S earch F acebook: W arm Springs 4-H O regon low containers that allow it to cool rapidly. G ravy n eeds to be re frigerated in separate small con tainers. Fam ily C om m unity Health U se refrigerated stuffing and grayy w ithih f-2 days, or freeze. W hile turkey is still w arm , the m eat is easily rem oved from the bone. Divide turkey into small portions and store in several small containers in the refrigerator. For best quality u se refrigerated tur k ey w ithin 3-4 days or freeze. Danita Macy Arlene Boileau ISàïa Smith Rosanna Sanders Pesticide Applicator Classes in December at COCC’s Bend Campus C Q C C ’s C ontinuing E du cation program is offering three p esticide applicator classés fçiri those preparing to take the licens ing exam s o r for those w ho need recertification crédite: • P esticide A pplicator L aw s & S afety on Friday, D ecem ber 7 from 8:00am to 5:00pm. • P estiçide, A pplicator H erbi cides (O rnam ental & T urf) on C ost for each course is $99 S atu rd ay , D e c e m b e r 8 ¡fro m and preregistration is required to 8:00am to 5:00pm, • P esticide A pplicato r Insecti- attend. A ll classes are h eld in cides/Fungicides (Ornamental & C O C C ’s B oyle Education C en Turf) on Saturday, D ecem ber 15, t e r ro o m -154. F o r those w ho are studying from 8:00am to 5:00pm. E ach élâsSs is approved for for the D epartm entof Agriculture 8 hours o f recertification credits P esticid e A p p licato r licensing for licensed applicators (Laws & exam , C O G C ’s testing center Safety is approv ed fo r 4 core w ill offer the exam at the end o f each class for a testing fee o f $25. credits o fth e 8 total credits). Strengthening Agriculture’s Infrastructure Adding Value, Breaking-Down Barriers, Increas ing Profits Western SARE invites you to. Strengthening Agriculture’s Infrastructure: Adding Value, Breaking Down Barriers, Increasing Profits Conference to be held December 3 -. 5 ,2012, at the Embassy Suites, Airport, 7900 NE 82nd Avenue, Portland Oregon. 7 To register go to:, http://www.westerhsare.org or contact Stacie Clary at stacie.wsare@charter.net or call (831)419-5432. i I f y o u p lan to ta k e th e exam , please b rip g $ 2 5 ih cash o r c h e c k p a y a b le to C O C C Testing Center. Agriculture and -, N atu ral R eso u rces Farà Brumnier MISSING!!! 4-H is m issing a teepee from cam p N aim u m a. P lease call office if you have any in fo rm a tio n Pumpkin Pie Class OSU Extension is hosting a Pum pkin Pie C lass on Tuesday November 20 from 10-11:30 at the Education B u ilding in the OSU Basement Kitchen. Come learn to make pumpkin pie and take one home with you. Call our office at 553-3238 to sign up. Space is limited. I
