Image provided by: Morrow County Museum; Heppner, OR
About Heppner gazette-times. (Heppner, Or.) 1925-current | View Entire Issue (Nov. 2, 1978)
The Gazette-Times, Heppner, Oregon, Thursday, Nov.2, 1978 FIFTEEN Extension specialist gives tips on game cooking Who gets the prized catch when the hunter returns from the fields and woods? The cook, of course. Whether the catch be a 2,000-pound moose, a 500 pound elk, or a two-pound pheasant, it's the cook's re sponsibility to keep it safe for eating. A little extra care can go a long way toward prevent ing food poisoning, advises Molly Saul, Oregon State University Extension Home Economist. Salmonellosis is the poison ing most likely to develop from improperly handled wild game, says Mrs. Saul. Salmonellosis resembles flu in its symtoms headache, vo miting, cramps, nausea, fever and diarrhea. The symptoms usually occur between 12 and 36 hours after eating contam inated food and last from two to seven days. It is seldom fatal, but can be extremely dangerous for infants or older people. Bacteria grow best between 40 and 140 degrees Fahrenheit. So the faster the game is chilled or cooked, the better the chance of avoiding spoilage. Assume the hunter took preliminary sanitary steps before presenting his catch to the cook. He killed the game quickly and cleanly, washed and chilled it properly and got it home as soon as possible. If you're the cook, you can guard against further danger of bacterial contamination by taking these precautions in the care and handling of wild game: First, be sure your kitchen, hands, cutting board, knife and other utensils are as clean as possible while you prepare the game for storing or cooking. Thoroghly wash hands and kitchenware again betweeen handling raw and cooked meat. Use plenty of soap and water. After thoroghly cleaning the game, treat it just as you would any meat or poultry from the supermarket. Wrap mm A fir fell nil WESTERN FAMILY JUD 16-OZ. SIZE lo) A CM1 li ()() Peas, Cut Corn or Mixed Veg., 20-oz. Size WESTERN FAMILY FROZEN VEGETABLES WESTERN FAMILY EDCEUPU CDCCR9"'arorCrinkle I IILIVUII I I IIL.U Cut, 32-oz. Size FROZEN cnnn Mincci ce cuuu vvMrrLOiioz.size 69 59c WESTERN FAMILY . CHOPPED BROCCOLI 3 99c WESTERN FAMILY CAULIFLOWER,., s. 49 VANDEKAMP FISH KABOBS s, M.59 WESTERN FAMILY a A DDI P PI C Regulator QUO Mil LI. I It Dutch Apple. 26-oz. Size UfJ WESTERN FAMILY BEEF, CHICKEN or TURKEY, 8-0Z. 5 FOR O ()() BUMBLE BEE CHUNK UGHT TUNA OIL OR WATER PACK, 6.5-OZ. WESTERN FAMILY WHIPPED TOPPiWG 9-OZ. SIZE lil 'A m !' 1 Hr i avM T ' 1 m il f 1 1 1 ' 1 fs T aimMMiiHiif iiiiiiiiMMaiAdb. 3 GIANT PULLMAN BREAD SHUR-FRESH, WHITE or WHEAT, 30-OZ. LOAF BUTTER & EGG BREAD COLD POWER LAUNDRY DETERGENT toaIT-ozloaf SHUR-FRESH, GREAT FOR SANDWICHES or o POWDER,- I 49-0Z. SHUR-FRESH DONUTS 2-IN. PUMPKIN, CHOCOLATE, A PLAIN, POWDERED, CRUNCH 8 or APPLESAUCE, PKG.OF12 . r EA o CANWED POP PEPSI, DIET PEPSI, or MOUNTAIN DEW, 12-OZ. CANS, 6-PACK DC A PU CO Lady Elberta Freestone. Slices LHlll llJor Halves, 29-oz. Size 65 CDIIIT rnPIT All De, Monte iqc ri lUI I UUUI1 I nik17 ot. Size Tvl TOMATO JUICED. 63 RICE KRISPIES:. 89c BISQUICKaoos,. M.47 PEANUT BUTTER cSo, 1.79 CHOW MEINr-.. M.59 PORK 'N' BEANSv.nc.mP21oz 43 FLAKED COFFEE-4.39 COFFEE Instant. 6-oz.$2.99 10-oz. $4.29 MARGARINEtsw .: 89 FACIAL TISSUE x 55 m (iULuEfti KiPE GREAT FOR SCHOOL LUNCHES OR BETWEEN MEAL SNACKS, FLAVORFUL FRESH GREEN CABBAGE LB. FRESH CRANBERRIES 1 LB. BAG FLORIDA TANGELOS , 29 BAKING SQUASH ,9 CLIP TOP CARROTS . 19 AVOCADOS ..39 LBS - PI '1'.. 0 pfpi EA. Jf IMMIMliMT meat loosely for later use and store quickly in the refriger ator. For storing longer than one or two days, wrap it securely in airtight freezer bags or foil and store immed iately in the freezer (below zero degree F.) Once meat is thawed, cook it right away, and cook it thoroughly, cautions the OSU home economist. Wild game has a greater chance of bacterial contamination than meat bought at the market because of conditions in the field. Chilling and freezing stop the growth of harmful bac teria only temporarily. It takes exposure to at least 155 degrees F. all the way though the meat to kill the common strains of Salmonella that might be present. This makes thorough cooking doubly im portant when handling wild game. Serve the meat as soon as it is cooked. If it is to be eaten hot, keep it hot-above 140 degrees F. If it's cold keep it cold-below 40 degrees F. Dont't leave cooked meat out at room temperature for more than two nburs. Refrigerate leftovers as soon as possible. Remove all stuffing and store meat, stuffing and gravy in seperate, covered airtight containers. Meat from wild birds, as with domesticated poultry, should be removed from the bone before you put it away. Use leftovers kept in the refrigerator within one or two days. Freeze any intented for later use. Proper handling of food at home-cooking, storing and serving-is the best protection against foodborne illness, re minds Mrs. Saul. So keep food as safe as possible by follow ing recommended precautions. Workshops slatedfor farm lobbying Agricultural interest groups in Oregon have three opport unities in November to improve their ability to work with the state legislative processes, according to Har old Kerr, County Extension Agent. Three one-day workshops, organized and sponsored by the Oregon State University Extension Service, are sched uled to help agricultural and other community leaders be come more effective in influencing legislation. The sessions are scheduled for Nov. 14 in Pendleton, Nov. 15 in Lake Oswego, and Nov. 16 in Eugene. Enrollment is limited to the first 50 who register for each workshop. Information and registra tion forms are available at OSU Extension offices in all Oregon counties. "We chose people to be on the workshop program on the basis of their experience in working with the state legisla tive process," said Fred Hagelstein, assistant director of Extension. "They represent a variety of interests and purposes." Various Oregon legislators will explain how state government and the legislature are organized to carry out their roles. In addition, they will discuss how to testify effectively at public hearings. Representatives from com modity and farm organiza tions will examine the prob lems and opportunities they face in dealing with the legislature. A number of lobbyists will discuss their roles in the legislative pro cess. Newspaper, radio and tele vision journalists will explain how interest groups can best gain access to the media. And OSU Extension special-. ists will explore ways to communicate with legislators and discuss the role of information in decisionmaking.
