SIX-The Hrppnrr Ciette-Tlme..
Fair News
Fair time is getting close,
reminds fair secretary Ruby
Munkers, and anyone wanting
to have a booth, community or
commercial, should contact
her soon.
A work day at the fair
grounds has been set for Sun
day. August 7 to work on the
inside of fair buildings. A
general work day will be held
August 14 with a potluck din
ner to follow. Meat for the
meal will be furnished, Mun
kers said. "All superinten
dents and volunteers are
urged to attend," she added.
Munkers reports that a new
fence is being installed next to
the highway with a parking
area at the west end. Floors in
the pavilion have been refi
nished. and bleachers in the
grandstand are being sanded
and painted.
Highlights of the fair will
include two shows at Family
Fun Nite by country recording
star Helen Cornelius, a per
formance by the Grand
Squares Dance Club of lone,
and Kessler's barbecued chic
ken dinners.
The secretary's hours will
be 8 a.m. to 4 p.m., Monday
through Friday, beginning
August 1. Munkers may be
reached at 676-9474 or 676-5028.
Rodeo team's success told at
BMCC board meeting
rnM m unit t a . ft Uo fltXA nt
Blue Mountain Community
College's award-winning
rodeo team earned nearly
$14,000 in scholarship money
Pat Loughary. dean of stu
dents, told the BMCC board at
their monthly meeting July 20.
Blue Mountain's men's
team placed first in regional
competition and second in the
national this past year. Rocky
Steagall. BMCC cowboy from
Irrigon. won all-around
honors. The women's team
was also first in the region and
seventh at national.
The scholarship funds are
provided by U.S. Tobacco
Company and Miller Brewing.
The monies are distributed by
Rodeo Coach Dean Longgood
and do not go directly to the
student whose performance
won the money for his school.
Top money winner for BMCC
was Steagall. who brought in
$7,050 for the BMCC rodeo
scholarship funds.
In other sports-related busi
ness, the BMCC board dis
cussed utilizing a baseball
field at the state hospital to be
shared by the Blue Mountain
baseball team and the Ameri
can Legion baseball program.
Questions about ownership
and maintenance are still
being explored, according to
college president Ron Daniels.
Currently, the BMCC team
uses Fallen Field for its prac
tices and games. There has
been a problem maintaining
that field so the possibility of a
new site has been explored.
Both
1 8(oI
g&f CUsAVE l4"
i ft a , jlw in
V J MAA
Salo Starts Today Ends Aug. 6
Hrppner. Oregon. Tiursday. July 18, 1M3
'Econo -Eating.
ByMOMNF.
STRODE-STFBBINS
OSl' Extension Service
My dad. who loved pota
toes, would tease my mom
when she fixed rice or pasta.
He'd say. "1 know why you fix
this you didn't have to peel
it!" I can remember how
many meal times we did have
to peel potatoes. Since ours
was a big family, it took a lot
of potatoes for a meal and
there weren't any special po
tato convenience products.
Everything you made with
potatoes was from scratch. In
fact. I can remember trying
some of the first dehydrated
mashed potatoes and deciding
I didn't need to try them
again-they were like glue.
Well, mashed potatoes have
come a long way, baby! The
cost per serving is, in some
cases, almost the same from
dehydrated potatoes (six to
eight cents per serving) as
from fresh potatoes (four
cents to six cents per serving),
and the quality of dehydrated
is much improved. Since I am
At nresent. the field at
- - r
Eastern Oregon Hospital has
been roughly graded and an
underground sprinkling
system has been installed.
Donations of money, equip
ment and tools, and time and
labor have been organized by
Larry Bartee, baseball coach.
In other college business,
the board:
adopted a resolution of
appreciation for the work per
formed by Bob Hawk, dean of
occupational education. Hawk
will retire September 30.
decided not to oppose a
suggestion to increase the
number of out-of-state stu
dents who pay in-state tuition
rates at Walla walla Com
munity College. WWCC allows
50 Oregon students to enroll
under in-state tuition and pro
poses that that number go to
150. Oregon's Educational
Coordinating Commission and
Washington's counter-part,
the Council for Post-Secondary
Education are currently
considering the matter.
selected Bud Mabry of
Wheatland Insurance to be the
college's agent of record for
the next three years.
approved economic a
greements with management
and confidential employees.
The agreements reflect a 3.5
percent increase in salary and
an increase of $15 per month
for fringe benefits.
set July 26 as trie day tor
midden's BEST Exterior Oil Stain
solid and semhtransparent
0
midden's BEST atex Rat House Paint
GALLON
LI SAVE 5"
filirtffrn rest I atmt Gloss House Paint
fill '
ULJSAVE '4
basically a very Uny cook, me
fact that it is handy and
doesn't need peeling is a real
attraction. It's worth a couple
of cents to me to have the
dehydrated potatoes ready in
minutes. Be a careful shopper
though as the box sine of
different brands are some
times the same but one box
may contain more servings
and be less money. This is one
of those products for which
shoppers often have brand
loyalty but it's worth it once in
a while to check out the
cheaper brands there may
not be as much difference as
there used to be.
The other dehydrated
products have less appeal to
me. Some of them are deli
cious but cost about 18 cents
per serving and usually take
as long to cook as from
scratch. It's not that hard to
au gratin or scallop your own.
Most general cookbooks have
directions for easy process.
Some of the newer dried po
tato products are just making
use of interesting flavors, such
as sour cream and chives
which don't cost very much to
mediation with
support staff.
the college
add in the amounts needed to
flavor your own potatoes.
My favorite tresh potato Is
the "new" potato. New pota
toes are not a variety they
are lust potatoes that come to
market directly from the field.
Thev aren't cured to got thick
skinned or stored tor a long
time. They are usually avail
able most of the year and are
particularly nice in the sum
mer when the storage potatoes
may he getting a little boring.
I suppose one of the reasons 1
like them is that it's accepted
practice to iust cook them in
their skins and serve them. I
even make my potato salad
with the white new potatoes,
leaving the piling on.
You can figure about three'
servings per pound of fresh
potatoes. New potatoes are
coming down in price this time
of year M four pounds for a
dollar, thev cost eight cents
per serving w here a 10 pound
sack selling for $113 makes
storage potatoes cost about
four cents per serving. So the
freshness dies add to the cost
If you buy the "bakers" that
are sold loose in the produce
section, they cost about 13
cents per serving, at 39 cents
per pound. They may not
always be more costly. It
depends on how good you are
at using a sack of potatoes. If
half of the potatoes sprout and
shrivel up. you may save
monev by buying the exact
youirpllioiie rail
' " X v
m v.; r
1 V
, :U
subsidized local service. This worked fine because we were one nationwide
company. A regulated monopoly. , .
However, because of the major events which have occurred over the last
20 vears, the entire telecommunications industry is changing.
The federal courts, the Federal Communications Commission, and Con
gress are purposely reshaping the industry because they believe that increasing
competition (and reducing regulation) is in the country s best interest.
This is being done to provide more choices for you, the consumer.
Therefore, as of January 1, 1984, The Bell System will be split apart, and
Pacific Northwest Bell will become a separate entity.
The bad news.
At that point, local rates must begin to reflect the actual cost of the labor,
materials, equipment and technology necessary to provide you with reliable
"Andwe must do it without the subsidies formerly provided by long distance.
Therefore, we will have to raise the rates on local service.
number you'll use At least
you ran look them over and
Ret uniform sizes and check
them for blemishes.
Fresh potatoes should be
protected from light during
storage since light causes the
surface of the potato to manu
facture chlorophyll and turn
green and bitter. Sometimes
only the skin is affected, but
preening may penetrate
the flesh. The green portions
contain the alkaloid solanin
which causes a bitter flavor
and can be poisonous if large
amounts are eaten.
Store potatoes in a cool,
dark and well ventillatcd
place Retrigerator storage is
not recommended because the
potato starch changes to sugar
which causes a sweet taste
when cooked. It's hard to find
a really good storage place in
todav's modern homes. A cool
closet in a basement or on a
north side would probably be
better than under the kitchen
sink which tends to be too
warm. It's difficult to remem
ber to use them if they're too
far off the beaten track. Ah,
for Grandma's cellar. (
The big change in the mar
ket for potatoes has come in
the froen potato. You can
usually figure about three
ounces per serving of frozen
potatoes. It's fun to see that
the newest products are big
ger pieces with the skins left
on that's gourmet, now. not
Why
is going uipo
have
In.y! Isn't that great? There
are many choices for size and
style of French fries. Here,
again, the bag or box may look
I fie same hut have different
weights When 1 priced them,
tha least expensive were about
12 cents per serving "1 the
most expensive were 18 cents
per serving - more expensive
than fresh potatoes, but oil to
frev them is an expensive item
and ran turn rancid if stored a
lorui time in the home.
Here are a couple of good
potato recipes that are deli
rious and low calorie because
little fat is used. A friend of
mine, who is equally lazy,
invented the first one. The
other is a staple food in
Ecuador. A new friend of mine
shared them with us recently.
She is definitely more ambitious-she
peels her potatoes.
The recipe isn't successful
with dehydrated potatoes.
Kvy's Potato Thins
Wash and prepare enough
potatoes to fill an 8 x 8 inch
pan. heave peelings on and
slice across each potato to
make inch "rounds."
Sprinkle w ith h an envelope of
dry onion soup mix or a
combination of onions and
beef bouillon granules (about
3 teaspoons). Put about U cup
water in the pan and stir to
distribute. Bake uncovered in
a 4(H) degree oven about an
hour, or until tender. Stir once
or twice.
is beini split apart. Each of the nation
Bell telephone companies, mciuuing rowiit
Northwest Bell, is becoming a separate
business. What difference will that make
For one thing, the rates we cnarge win
to change.
Goodbye regulated
monopoly
fnr venrc PNB provided
phone service at rates
We were able to keep local rates low dv umi ig
money from the Bell System's long distance
rates which were intentionally inflated,
to cover this loss.
in nthpr wnrfte.
Carmen's Potato Patties
peel and boil potatoes, as
you would for mashed pota
toes, using a small amount of
water and a little salt. When
these are soft enough to mash,
pour .off any water that re
mains and mash lightly, using
a potato masher or fork, not a
w hip or mixer, They should be
lumpy Don't put milk or
butter in them.
Mix some chopped onion
igreen onion is pretty) Into the
potato mixture, Check it for
taste, You may need to add
more salt.
For each potato pattie you
ntMHl a
inch square
rs
WILL BE CLOSING
AFTER SATURDAY, JULY 30
UNITL FUTHER NOTICE. WE
I WILL BE OPENING AGAIN IN
OUR ORIGINAL LOCATION
0
the Bell Svstem
far below actual
lonp distance revenues
-TTiprsrrMoTdciimaTomiTnTr
mixture around the cheese.
You can do this much the day
before, If you wish. If the
patties Bre prepared ahead,
refrigerate until ready to use.
Heat a skillet lo medium'
(300 degrees in an electric fry
pan ). put sma II amount of oil
In the pan and sprinkle with
paprika. Then put P"'8
The paprika makes a nice
brown crust, Fry on medium
heat until brown. Turn and
brown the other side. It hikes
about S minutes on each side,
The cheese should be melted,
but not come through the
potatoes.
Bills'
s 22
local
cost.
06 rHeppner 676-9157 I