FOUR-The Heppner Gaiette-Times. Heppner, Oregon. Thursday,
Gov. proclaimed Range
Management Week
Oregon Governor Vic Atiyeh
has proclaimed June 24-30
ment Week in Oregon recog
nizing the 50th anniversary of
the Taylor Grazing Act which
initiated public rangeland
management said a spokes
person from the Oregon i State
office of the Bureau of Land
Management.
Atiyeh said, "The public
rangeland has been in an
improving trend for the past
SO years. The federal range is
of major importance to Ore
gonians, not only because of
the forage that is used by
livestock and wildlife, but the
multitude of other public val
ues, such as watershed, min
erals and recreation.
"June 28, 1984 marks the
50th anniversary of the enact-
FOR SALE
Overlooking Heppner, 2 bedroom 2 bath
Completely carpeted home. Full basement,
knotty pine finished,
and bath. Separate rental on property.
Call 676
TEEN OF THE MONTH
s
s
Paula Anderson, a junior at lone High School has been
named student of the month for April. She, with two sisters
and one brother, lives with their grandparents, Sam and
Grace Byrne.
Paula enjoys playing vollyball, basketball, and baseball
and is participating in interschclastic tennis this spring.
She loves working with youngsters and is an aide for first
grade. Paula has been a hard worker in TAC corporation at
school this year.
Don
McDonald f
n . a'I i I n 1
1
HOMELITE SAVINGS
k y ' r
f 7
1
20 OFF
ALL HOMELITE CHAINSAWS
& GAS STRING TRIMMERS
IN STOCK
0
P. O. Box 367
Lexington, Oregon 97839
ment of the Taylor urazmg
Act which heralded a new
philosophy of conservation in
managing the federal range.
As a result of this legislation
the public rangeland is being
restored and rejuvenated, the
forage production increased,
and the watershed values en
hanced. "Therfore, as Governor, I
hereby proclaim the week of
June 24-30, 1984, as Public
Land Range Management
Week in Oregon as a recogni
tion of 50 years of progress on
the public range. All Oregon
ians who have participated in
the protection and manage
ment of the federal range are
hereby recognized for their
past cooperation and coordin
ation and for the public bene
fits they have enhanced for all
Oregonians."
with extra bedroom
- 9693.
676-9108
line.
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Homelite Lightning Bug
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SOCICIOO
n.C.G.G.
Morrow County Grain
Ph.
June 18, 19M
Directory Assistance gets computer
Monday, June 25, Pacific
Northwest Bell directory as
sistance operators in Oregon
began using a new, computer
ized, "Audio Response Unit"
to provide quick, efficient ser
vice and help hold the line on
service costs announced a
news release from PNB.
While operators still will
handle customers' directory
assistance requests, they'll
have the option of providing
the listing information them
selves or calling upon their
computerized helper. For
example, the operator may
choose to provide personal
help when a listing has an
optional after-hours number,
but let the computer provide a
pre-recorded readout of a reg
ular listing.
The operator still will han
dle personally all emergency
Meat prices expected to rise
Meat prices are on the way
up and are likely to stay up
through fall, according to
an economist at Oregon State
University.
"Beef prices were low at the
beginning of the year, which
was expected," said Carl
Paula
Anderson
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V -..'-p -v.
r
Growers
mc.
989 - 8221 1(800)452-7396
listing requests and when he
or she is aware of a special
need, such as a customer with
a hearing problem.
The "Audio Response Unit"
rearranges a vocabulary of
words, phrases, and numbers
spoken by a human into a
slow, distinct reponse, which
it repeats twice.
If the customer needs more
help after hearing the audio
report, an operator will return
to the line to provide personal
service.
It's estimated that 70 per
cent of all Directory Assistan
ce requests can be answered
by the Audio Response Unit.
Three responses have been
programmed into the audio
response comupter: one for
conventional telephone num
bers of up to 11 digits, one for
toll free "800" Service listings,
and a third for non-published
numbers.
O'Connor, OSU Extension
economist. "Prices are rising
now, as expected, but it ap
pears that they will remain up
through September, which is
not the usual trend."
In the second half of this
year, beef prices will increase
four to seven percent over last
year's second half prices, the
economist said. This will
happen because overall beef
supplies are lower than nor
mal and feed grain prices are
up causing beef producers to
put fewer animals on feed.
Ordinarily beef prices would
go down in the fall as consum
er demand, which customarily
peaks each year in the sum
mer, goes down, and beef
supplies increase. This year,
however, O'Connor noted that
the decreased beef supply sit
uation, coupled with higher
feed grain prices, will keep
beef supplies more in line with
consumer demand.
O'Connor expects beef
prices will remain high until
January 1983.
Pork prices will be high
also, according to the econo
mist, but they may come down
towards the end of the year.
Retail prices for pork pro
ducts are expected to increase
six to eight percent in the
second half of 1984 over what
they were last year. This
will happen because the num
ber of hogs slaughterd throu
ghout the remainder of 1984 is
expected to be 13 to 15 percent
below last year's levels.
The economist said that
pork prices may drop slightly
at the end of 1984, as they
usually would be expected to.
"This is anticipated because
a year-end surge in pork sup
plies usually comes on the
market and creates downward
pressure on prices," O'Connor
said.
BUSINESS
FORMS
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Gazette-Times
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'Econo -Eating'
By MON1NE STEBB1NS
OSU Extension Service
I've hen writing this col
umn for nearly two years and
1 have not bombarded you
with a cheerful lecture on
breakfast yet. The fact is,
every time I have asked peo
ple for ideas for the column,
someone always brings up
breakfast. Even the group of
teenagers who gave me sug
gestions, wanted ideas for
quick breakfasts.
The main reason I avoid the
topic is that I'm in a rut. It's
a nice, comfortable rut and I
don't want to give it up. I have
a couple of very nice break
fasts that I can face easily and
that don't make me feel too
guilty about my nutritional
intake. Every time I read one
of those sparkling, bright,
cheerful articles about break
fast, I think about how I hate
to get out of bed in the
morning.
Morning needs to be calm
and familiar. I need a menu I
can stumble through without
much brain power needed.
My regular breakfast is an
English muffin, which is easy
to put in the toaster, orange
juice and milk or hot chocolate
for protein. If I'm really alert,
I may have cereal with milk
and a dollop of fruit flavored
yogurt, a piece of toast and a
glass of juice. At least that's
standard fare when I get up
early. For brunch, the sky's
the limit.
The main idea at breakfast
time is to have at least one
fourth of your calories for the
day. Your body has been
without food for several hours
and does need to be refueled.
The choices you make should
include foods from at least two
or three of the food groups,
and it w ill stay w ith you longer
if you have some source of
protein.
Some people need more food
in the morning than others.
If you're a construction work
er or a nurse, you'll probably
need more food in the morning
than the person who sits at a
desk all day.
You need Vitamin C every
day, so it comes easily to
include a citrus juice or a fruit
that's high in Vitamin C in
your breakfast.
You may want to be creative
even if I don't. I taught my
new daughter how to make
egg nog and now she makes
the most marvelous breakfast
drinks, using a variety of
fruits and flavorings.
One thing that people do
seem concerned about is
choosing breakfast cereal.
There are scmany choices and
the ones that are advertised
heavily on the Saturday morn
ing TV programs have the
zippiest names and usually the
highest sugar content. There
are lists giving the percentage
of sugar for cereals in various
books. If you can't find such a
list and are interested, your
local Extension home econom
ist will be able to get one for
you.
Amounts of sugar in cereal
range from less than one
percent to over sixty percent
sugar. Ingredients listed on
Pendleton, OR. 97801
276-7423
the package are in order of
percentage by weight, with
that ingredient listed first be
ing the one present in the
largest percentage. So if
sugar is first or listed in
several different forms, you
know you have a high percent
age. Cereal packages have good
information on the label, in
cluding serving size, calories
and the percentage of major
nutrients a serving contrib
utes to your daily needs. You
should also check labels for fat
content. Some of the "natur
al" cereals, such as granolas,
are high in fat and therefore
high in calories. To balance it
out, they suggest a very small
serving size when they list
calories, probably smaller
than you eat.
Here are a couple of recipes
that are fun for breakfast.
The sourdough English muf
fins are fast and easy. You
can make a whole batch for
the price of one or two pack
ages of the purchased ones.
Sourdough starters are in re
cipe books, but ask among
your friends - they may have
a sourdough or a "Herman"
which was a big craze a few
months ago. That's a sour
dough, too.
Sourdough English Muffins
Set sourdough the night be
fore by combining 1 cup start
er with 1 cup warm water and
then adding 2 cups flour. Set
in warm place so it will work.
2 packages active dry yeast
2 cups warm water
a cup dry milk powder
' cup shortening
4 teaspoons salt
1 tablespoon sugar
5 '2 cups flour
1 cup sourdough
cornmeal
Soften yeast in warm water
in a large mixing bowl. Stir in
milk powder. Add shortening,
salt, sugar and 3 cups flour.
Beat vigorously until smooth.
Add sourdough and blend thor
oughly, but gently. Gradually
add remaining flour to form a
Stiff dough. Hull out dough on
a floured surface to about a
invh thickness, Cut into roun
ds with a cutter or glass. (A
tuna fish can works well.)
Place on ungreased cookie
sheets sprinkled with corn
meal. Let rise in a warm
place until double in height.
Gently slide spatula under
muffins and place them upside
down on an ungreased but
cornmeal sprinkled electric
frying pan or griddle set at 350
degrees. Cover and bake 7
minutes on each side or until
light golden brown.' Let cool
on a rack. Split and toast just
before serving. Package and
freeze what you can't use in
two or three days. Makes 25 to
30 muffins.
Marcia's Eggnog Whizzers
14 cup milk
1 raw egg,
not cracked or
checked
1 to 2 tablespoons sugar or
honey
t teaspoon vanilla
Put the basic ingredients in
the blender. If that's not
exciting enough then get cre
ative! Add one or several of the
following: any kind of fruit
you can find ... canned peach
es or pineapple are good.
Fresh bananas or berries. If
you can get away with it, ice
cream is great especially cho
ALIGNMENT,
BRAKES &
SHOCKS SERVICE
US
colate. A couple of table
spoons of frozen Juice concen
trate is good, too. A little
nutmeg, cinnamon, almond
extmct, lemon juice or Jam
can be added to taste as the
spirit moves you. Refrigerate
any leftovers.
"In the Good Old Summer
time..." I had a little taste of
summer over the weekend and
just loved it. Summertime Is a
time of picnics, hikes, camp
ing, gardening and just gener
al outdoor living at our house.
It shard to get in all the things
we like to do.
When you're the cook and
you don't feel like cooking
because you're too busy or too
hoi it's nice to keep meals
simple, cool and refreshing.
It's also nice to have some
things you can do early in the
day, before the schedule or the
heal gets to you.
Even though you want to
keep things easy, you need to
think about nutrition. In
summer, most people switch
from drinking milk to drinking
other beverages. I must drink
gallons of iced lea when it's
hot. It's so easy and Inexpen
sive to make sun tea that I
always have it on hand. But
you still need the calcium
provided by the milk group.
Thai means you have to pay
particular attention to think
ing up ways to serve milk
foods.
Puddings, milk shakes,
white sauces w ith meat or fish
added are all quick to fix and
appetizing when it's hot.
Yogurt, which has become
popular in the last few years,
is a very nutritious member of
the milk group. It can be eaten
out of the carton or used in
many ways You've probably
discovered that fruit flavored
yogurt makes a greut salad
dressing for a fruit salad, but
plain yogurt is great for potato
salads or in place of higher
calorie sour cream for creamy
salad dressings. Those who
are watching their weight
should Ik' reading labels. The
calorie content of yogurt var
ies a great deal
11 s easy to gel excited about
the fruits and vegetables a
vailable in the summertime.
They're appetizing, fresh and
usually available at lower
prices When it's hot, you can
serve them raw or cook and
chill them, The tang of
marinated vegetables is very
appealing Main dish salads
and chilled soups, like gaz
pacho, are very refreshing.
Most people have little prob
lem getting foods from the
meat and legumes group,
There are so many meals that
are enjoyed in the summer,
especially if you like to barbe
cue meals. One trick I learned
was to partially cook chicken
in the microwave and then
transfer it to the barbecue
grill to be coaled with the
barbecue sauce and browned.
Chicken done this way is
esM'cially moisl and yet done
through without a lot of tend
inB Cook the cut up chicken
for five minutes per pound in
the microwave, Then transfer
over hot coals and cook an
other 15 to 20 minutes, turning
frequently, basting with your
favorite barbecue sauce.
Don't feel that you must use
only the higher priced meals
such as steak for the barbe
cue. You can also marinate or
cut less expensive meats very
thin. I have been enjoying
some Korean barbecued meat
that is delicious. It can be
done with any kind of pot roast
WHEEL
SCHWAB
cut. You can cither freeze it
for an hour or two and slice it
yourself or ask the butcher to
slice it.
- Summer Is a grenl time to
enjoy foods from the breads
and cereal group. A long Hero
sandwich can create lots of
fun and excitement and is
easy to take on a picnic. Just
fill the sandwich with the meat
and cheese desired and then
wrap It up and put In an ice
chest unless you will be eating
within two hours. Take along
the lettuce, tomatoes or avo
cados and put them In at the
last minute. Then all you need
la a knife to share it.
Cold meals are sometimes
easier and more appetizing In
summer, but the addition of a
hot yeast bread, biscuit or
muffin can be a nice contrast
to the maul. Breads are
important and should be In
cluded even if you're dieting.
Breads are not the high cal
orie food they are thought to
be. If you are careful what
you put on breads, they can be
very healthful and filling with
out adding a lot of calories.
Here are two recipes for
your summertime enjoyment,
The pie is easy to make and
uses yogurt, the other Is a
Korean broiled meat recipe.
Yogurt Chiffon Pie
Bounces fruit flavored gelatin
1 cup boiling water
8 ounces fruit flavored yogurt
fresh fruit, if desired
8 inch graham cracker crust
Dissolve gelatin in boiling
water. Chill until slightly
thickened. Beat until fluffy.
Fold in yogurt and fruit. Pour
into pie crust and chill until
set. I made one with straw
berry flavored gelatin and
yogurt and added fresh straw
berries. You can keep all the
flavors alike or get creative
and combine different flavors,
Korean Broiled Meat
one-third cup soy sauce
2 tablespoons water
2 tablespoons oil i Koreans use
sesame oil, which has good
sesame flavor, but you can use
any vegetable oil.)
1 green onion, including tops
2 cloves garlic, minced
dash of peper
4 cup prepared sesame seeds
(recipe follows i
This is the basic marinade
for a pound of meal cut very
thin, Sizes of pieces will vary
with the type of meat you
choose. The ideal is about a
three inch square. You can
vary the flavor of the different
meats as follows:
Beef: Add 1 tablespoon
flour and ' cup sugar.
Pork : Add 1 teaspoon finely
chopped candied ginger and 2
tablespoons sugar.
Chicken or turkey: Add 1
tablespoon sugar.
Combine marinade ingre
dients and add meat. Let
stand 15 to 30 minutes. Broil
on a hot charcoal fire. You
can spread meat on the grill
using your hands and then
turn with chopsticks or tongs,
you can also fry meat in a
small amount of oil. Serve
immediately.
Prepared Sesame Seeds:
Put clean seeds in a heavy
skillet and brown using me
dium heal and stirring con
stantly. Seeds will brown and
become a little rounder, Add
4 teaspoon salt to ' cup
seeds. Then mash until pulverized.
The monkey wrench is
named after its Inventor, a
London blacksmith name
Charles Moncke.
Rubber Stamps
&
Business Cards
Heppner
Gazette-Times
676-9228
676-9463 or 676-5436