KAY COUNTY FCS NEWSLINE NOVEMBER 2007
Page 1
KAY COUNTY - P. O. Box 430, Newkirk, OK 74647-0430 580-362-2200 FAX 580-362-2268
County Website: http://www.oces.okstate.edu/kay/fcs State Website http://www.fcs.okstate.edu/
County Email: [email protected]
NOVEMBER 2008
HANDLING FOOD SAFELY WHILE ON THE ROAD
With the Thanksgiving holiday just around the corner,
many families are making plans to hit the road to visit
family and friends.
When it comes to holidays, there are some traditional
foods that make the day special. If you are planning to
travel with these special edibles, keep food safety in mind
to help ensure an enjoyable holiday.
Barbara Brown, Oklahoma Cooperative Extension
Service food specialist, said traveling to visit family is an
annual event for many Oklahomans during the
Thanksgiving holiday.
“Whether you’re traveling with most or just part of the
family meal, or if you’re simply packing snacks for the
trip, there are things to consider that will keep your food
safe to eat,” Brown said. “The ‘road’ to food safety can be
bumpy or smooth depending on what precautions are
taken.”
Keep in mind that even though the weather has cooled
off, steps must still be taken to keep cold foods cold. Be
sure to discard any perishable foods that are left out more
than two hours. That time frame is reduced to just an hour
should the temperature be above 90 degrees Fahrenheit.
Remember that on a warm day the temperature of food left
in a car trunk could be in a 90 degree environment.
One of the keys to traveling with perishable food is to
plan ahead. Place food in a cooler with ice or freezer
packs. Families who are going a long distance will want to
pack these foods separate from snacks and drinks they will
consume along the way. Plan to keep perishable foods to
be eaten enroute on ice as well.
“If you’ve cooked your favorite casserole or other dish
to take to another destination, transport the food cold
rather than hot if it must be carried for more than two
hours. Keeping food cold minimizes bacterial growth,” she
said. “Use an insulated cooler with enough ice or ice packs
to keep the foods at 40 degrees Fahrenheit or below. Pack
cold food directly from the refrigerator into the cooler
immediately before leaving home. Plan accordingly so you
arrive at your destination with enough time to heat foods to
the proper internal temperature.”
Freezing foods such as sandwiches, juice and milk
before leaving home will help them keep cold longer.
Meat and poultry can be packed frozen. For those who
may be traveling for several days, plan to purchase
sandwich meat and other perishables every day if there is
not enough cooler space available. Always wrap and
pack raw foods separately from cooked foods or food
such as fruit that can be eaten raw.
Keep in mind that a full cooler will maintain it cold
temperature longer than one that is partially filled. If the
cooler is only partially filled, pack the remaining space
with more ice.
If you plan to eat out while on the road, keep food
safety in mind as you make your choice of restaurant and
food. Although the U.S. food supply is high quality and
the sanitation in most restaurants reduces the risks of
foodborne illness compared to some other countries,
food poisoning can occur.
Brown said common symptoms are diarrhea, upset
stomach, cramps and general malaise.
“You want to enjoy this holiday season and keeping
food safety in mind will help you meet that goal,” Brown
said.
WHAT’S INSIDE
Are You Storing Food Safely, Part 2 ................... 2
Seniors and Suicide, A Serious Epidemic,
Part 2 ............................................................. 3
Remember Food Safety When Preparing Jerky
from Wild Game ........................................... 4
Turkey Curry......................................................... 5
Turkey Tetrazzini.................................................. 5
Turkey Macaroni Casserole ................................. 5
Seniors Vulnerable to Gambling Problems ......... 6
Preparing Your Home to Save Energy This
Winter............................................................ 7
SUNUP Returns to OETA .................................... 7
KAY COUNTY FCS NEWSLINE NOVEMBER, 2008
Page 2
Are You Storing Food Safely? Part 2
Refrigeration Tips:
Clean the refrigerator regularly and
wipe spills immediately. This helps reduce
the growth of Listeria bacteria and prevents
drips from thawing meat that can allow
bacteria from one food to spread to another.
Clean the fridge out frequently.
Keep foods covered. Store refrigerated
foods in covered containers or sealed
storage bags, and check leftovers daily for
spoilage. Store eggs in their carton in the
refrigerator itself rather than on the door, where the
temperature is warmer.
Check expiration dates. If food is past its “use by”
date, discard it. If you’re not sure or if the food
looks questionable, throw it out.
FREEZER FACTS
Food that is properly frozen and cooked is safe.
Food that is properly handled and stored in the
freezer at 0ºF (-18ºC) will remain safe. While
freezing does not kill most bacteria, it does stop
bacteria from growing. Though food will be safe
indefinitely at 0ºF, quality will decrease the longer
the food is in the freezer. Tenderness, flavor, aroma,
juiciness, and color can all be affected. Leftovers
should be stored in tight containers. With
commercially frozen foods, it’s important to follow
the cooking instructions on the package to assure
safety.
Freezing does not reduce nutrients. There is little
change in a food’s protein value during freezing.
Freezer burn does not mean food is unsafe.
Freezer burn is a food-quality issue. It appears as
grayish-brown leathery spots on frozen food. It can
occur when food is not securely wrapped in airtight
packaging, and causes dry spots in foods.
Refrigerator/freezer temperatures
should be monitored.
Refrigerator/freezer thermometers may be
purchased in the housewares section of
department, appliance, culinary, and
grocery stores. Place one in your
refrigerator and one in your freezer, in an
easy-to-read locations. Check the
temperature regularly—at least once a
week.
IF YOU LOSE ELECTRICITY
If you lose electricity, keep refrigerator and freezer
doors closed as much as possible. Your refrigerator
will keep food cold for about four hours if it’s
unopened. A full freezer will keep an adequate
temperature for about 48 hours if the door remains
closed.
Tips for the Non-Refrigerated Items
Check canned goods for damage. Can damage is
shown by swelling, leakage, punctures, holes,
fractures, extensive deep rusting, or crushing or
denting severe enough to prevent normal stacking
or opening with a manual, wheel-type can opener.
Stickiness on the outside of cans may indicate a
leak. Newly purchased cans that appear to be
leaking should be returned to the store for a refund
or exchange. Otherwise, throw the cans away.
Don’t store food, such as potatoes and onions,
under the sink. Leakage from the pipes can
damage the food. Store potatoes and onions in a
cool dry place.
Keep food away from poisons. Don’t store
nonperishable foods near household cleaning
products and chemicals.
Source: www.fda.gov/consumer/updates/foodstorage072108.html
KAY COUNTY FCS NEWSLINE NOVEMBER, 2008
Page 3
SENIORS AND SUICIDE - A Serious Epidemic, Part 2
PSYCHOTHERAPY
•
Are some ethnic/racial groups at higher
risk of suicide? For every 100,000
people age 65 and older in each of the
ethnic/racial groups below, the
following number died by suicide in
2004.
•
•
•
•
Non-Hispanic Whites—15.8 per
100,000
Asian and Pacific Islanders—10.6
per 100,000
Hispanics—7.9 per 100,000
Non-Hispanic Blacks—5.0 per 100,000
What research is being done? Researchers funded
by the National Institute of Mental Health (HIMH)
designed a program for health-care clinics, to
improve the recognition and treatment of depression
and suicidal symptoms in elderly patients. A recent
study of the program showed that it reduced
thoughts of suicide and that major depression
improved. Examples of other ongoing or recently
complete NIHM-funded studies on topics related to
depression and suicide in older adults include:
• Overcoming barriers to treatment for depression
• Improving adherence to treatment
• The relationship between other medical illnesses
and depression
• Physical function and depression
• Depression treatment for depressed older adults
in home care
• Treatment services for depression
• Death rates of depressed older adults, compared
to home care
Depression treatment for low-income older
adults
Depression treatment for caregivers of
older adults
How does a person know if he or she is
depressed? How does a person know if
a loved one is depressed? Ask yourself
(or your loved) one if you feel:
•
•
•
•
•
•
•
•
Nervous
Empty
Worthless
Restless
Irritable
Unloved
That life isn’t worth living
That you don’t enjoy things you used to
Are you or your loved one:
• Sleeping more or less than usual
• Eating more or less than usual
These may be symptoms of depression, a treatable
illness. Talk to your doctor.
Other symptoms that may signal depression, but
may also be signs of other serious illnesses, should
be checked by a doctor, to help them determine the
cause. They include:
•
•
•
•
Being very tired and sluggish
Frequent headaches
Frequent stomachaches
Chronic pain
(National Institute of Mental Health at the National
Institutes of Health)
KAY COUNTY FCS NEWSLINE NOVEMBER, 2008
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REMEMBER FOOD SAFETY WHEN PREPARING JERKY FROM WILD GAME
Whether you are out hunting or hiking in the woods,
jerky is a quick snack that many outdoor sports
enthusiasts find handy since there is no refrigeration
needed for short-term storage.
Jerky is a lightweight dried meat that can be made
from most any lean meat, including venison.
People who want to make jerky
should be aware that raw meats can
be contaminated with
microorganisms that cause disease.
These harmful bacteria can be
easily multiplied on moist, high
protein foods like meat and poultry
and can cause illness if the products
are not handled correctly.
When making jerky with wild
game, the meat should be treated to
kill the trichinella parasite before
the meat is sliced and marinated. To
treat the meat, freeze a portion that
is 6 inches or less in thickness at
zero degrees Fahrenheit or below for 30 days.
Brown said it is also important to remember the
wound location and skill of the hunter, which can
affect the safety of the meat.
If the animal is wounded in such a way that the
contents of the gut come in contact with the meat or
the hunter’s hands while dressing the meat, fecal
bacteria can contaminate the meat. The best idea is
to avoid making jerky from this meat and use it only
in ways that it will be thoroughly cooked.
To reduce the risk of foodborne illnesses from
home-dried jerky, allow the internal temperature of
the meat to reach 160 degrees Fahrenheit. To do
this, two methods can be used: heating meat strips
in marinade before drying or heating the dried jerky
strips in an oven after the drying process is
completed.
Brown said these additional tips will help prevent
contamination of meat when making jerky:
• Thoroughly wash hands with soap and
running water for at least 20 seconds before
and after handling raw meats.
• Use clean equipment and utensils.
• Keep meat and poultry refrigerated at 40
degrees Fahrenheit or below.
Ground beef and poultry
should be used within two
days, red meats used within
three to five days. They can
also be frozen for later use.
• Frozen meat should be thawed
in the refrigerator, not on the
kitchen counter.
• Marinate meat in the
refrigerator. Do not save and
re-use marinade.
After the jerky is made it can be
packaged in glass jars with tight lids
or in heavy plastic food storage bags. Vacuum
packaging is also an option.
Pack jerky with the least possible amount of air
trapped in the container. Excessive air causes offflavors and rancidity to develop.
Store jerky containers in a cool, dry and dark place
or in the refrigerator or freezer. Jerky that is dried
properly will keep approximately two weeks in a
sealed container at room temperature.
Brown said jerky can keep from three to six months
in the refrigerator and up to one year in the freezer.
For more information on preparing venison,
contact the Kay County OSU Cooperative
Extension Service at 580.362.2200 or stop by the
office located in the basement of the courthouse.
KAY COUNTY FCS NEWSLINE NOVEMBER, 2008
Page 5
Turkey Tetrazzini
Turkey Macaroni Casserole
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
2 tablespoons non-fat dry milk
1 1/2 tablespoons cornstarch
2 envelopes or teaspoons instant chicken broth granules
or base
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
Pinch of nutmeg
2 cups cold water
3 cups cooked turkey or chicken white meat, cut into
2-inch pieces
6 ounces broad egg noodles, cooked until tender
(14 to 20 minutes, about 3 cups)
2 tablespoons grated Parmesan cheese
Paprika
2 cups uncooked macaroni
1/4 cup margarine
1 1/2 cups chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cans (10 3/4 ounces) condensed cream of chicken soup
2/3 cup milk
2 cups shredded Cheddar cheese
1 1/2 to 2 cups cooked chopped turkey
1 jar (4 ounces) chopped pimiento, drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds*
Heat olive oil in skillet; sauté´ mushrooms just until
tender, Combine dry milk, cornstarch, chicken broth,
salt, pepper, onion powder and nutmeg with cold water
in a large saucepan. Cook over medium heat until
mixture thickens and begins to bubble.
Cook and drain macaroni, following package directions.
In a medium saucepan, melt butter over medium-low
heat. Add celery, green pepper, and onion; cook until
tender. Blend in soup, milk, and shredded cheese. Cook,
stirring, until cheese is melted. Combine cheese mixture
with macaroni, pimiento, turkey, salt, and nutmeg.
Transfer to a buttered 3-quart casserole; top with toasted
almonds. Bake at 350° for 30 minutes, until hot and
bubbly. Turkey Casserole Recipe serves 6.
Arrange noodles in a 2-quart shallow baking dish.
Spread mushrooms in a layer over the noodles; top with
a layer of chicken. Pour sauce over all then sprinkle with
grated Parmesan cheese and paprika. Bake turkey
*To toast nuts, spread out in a single layer on a baking
sheet. Toast in a 350° oven, stirring occasionally, for 10
to 15 minutes. Or, toast in an ungreased skillet over
medium heat, stirring, until golden brown and aromatic.
tetrazzini at 350° for 30 minutes, or until hot
bubbling.
Turkey Curry
2 tablespoons curry powder
2 cups chicken broth
4 tablespoons butter
1 can (8 - 9 ounces) crushed pineapple, undrained
1 1/2 cups chopped onion
3 cups cooked diced turkey
2 tablespoons flour
2 tablespoons lemon juice
1/2 teaspoon ground ginger
Hot cooked rice
In a large skillet, heat curry powder in butter, stirring, for 2 minutes. Stir in onions; continue cooking, stirring
frequently, until onions are softened. Blend in flour and ginger; add chicken broth and pineapple. Heat to
boiling and simmer, uncovered, 5 minutes.
Stir in turkey. Cover and simmer for 10 minutes longer, or until heated through. Stir in lemon juice. Serve with
hot cooked rice. Serves 4.
KAY COUNTY FCS NEWSLINE NOVEMBER, 2008
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SENIORS VULNERABLE TO GAMBLING PROBLEMS
“Clients seldom come into my office and
say they have gambling problems. They
usually see me because of relationship
difficulties with their spouse, or perhaps
anxiety or depression. After two or three
visits, it becomes apparent that
problematic or addictive gambling is a
significant factor.” These are the views of Kelli
Erwin, Licensed Professional Counselor and
Licensed Alcohol and Drug Counselor. Many
clients have had substance abuse problems and she
sees strong ties to gambling addicts.
Erwin explained that both gambling and substance
addiction are illnesses that hurt the individual,
family members, and others in many ways. The
only effective remedy is life-long abstinence. “The
compulsive gambler can no more return to casinos
than an alcoholic can have just one drink.”
Signs of problem gambling include a lot of time
being spent away from home with the cell phone
turned off and tapping into family savings for
gambling money. Gambling problems do not have
obvious physical signs such as drunkenness, so it is
easy to camouflage them in the short term.
Addictive gambling is a growing problem. There
are many local places to gamble compared to just a
few years ago. There are now 101 Oklahoma tribal
casinos, three race tracks offering casino and horse
betting, and the state lottery with hundreds of sales
outlets. Oklahoma is third nationally in total casino
betting with almost $2.5 billion in revenue last year.
Casinos feature the two most addictive forms of
gambling - slot machines and video poker. These
have been labeled “the crack cocaine” of gambling.
They breed addicts much quicker than any other
forms of wagering.
For many, the lottery means buying an occasional
ticket or two. But for others, it involves spending
$100 to $200 or more weekly in the remote chances
of winning a fortune.
Estimates of the number of problem gamblers in
Oklahoma vary, from 35,000 to 105,000.
Nationally, estimates are in the two to four million
range. Even the lower numbers denote a dangerous
problem. Six percent of people who gamble
in any way will become addicted.
“Senior citizens are becoming a significant
part of the gambling population,” Erwin said.
“They have time on their hands, may be bored
with retirement or troubled with health
problems. Gambling offers a dangerous escape that
can compromise savings or IRA accounts.”
Although money is a major factor in gambling, it is
not the most important one. The desire for “action”
is mentioned most often by those with problems.
Gamblers fantasize about the big win that will
transform their lives.
Money losses impact virtually all gamblers. People
who are winning like to boast of their good fortune
while those losing keep quiet and seek more dollars
to wager, even if it means borrowing from friends,
using home equity or stealing from others.
What do you do if you or a loved one has a
gambling problem? Many people begin with private
counseling, which can help them resolve some of
the factors involved. “No matter what these
problems are,” Erwin stressed, “the ultimate goal
must be to quit gambling forever.”
Gamblers Anonymous (GA), based on Alcoholics
Anonymous and its 12 steps, has a short quiz to
help people determine if they are addicted. It can be
accessed through GA on the Internet
http://www.gamblersanonymous.org/
GA has helped many people. To learn about its free
services and meetings
http://www.gamblersanonymous.org/mtgdirTOP.ht
ml, Locally there is a GA group meeting in Ponca
City at Woodland Christian Church.
Additive gambling is not a vice and there should be
no shame involved. It is an emotional problem and
an illness. Just as a person seeks help for a strep
throat or high blood pressure, help also is needed to
break away from problem gambling.
Tom M. Campbell, Ed.D., The Vintage, 10/ 2008
KAY COUNTY FCS NEWSLINE NOVEMBER, 2008
Page 7
PREPARING YOUR HOME TO SAVE ENERGY THIS WINTER
Autumn is the perfect time to get your home ready for
the coming cold weather months.
Rising energy costs mean that most people will pay
more to stay warm this winter. That’s why it’s important
to do what you can to insure that your heating dollars
aren’t being wasted when the temperatures drop. These
ideas will help you winterize your home and save you
money.
Check for Leaks: You could be losing 10% to 15% of
your home’s heating dollars through drafty windows and
doors.
• Add weather stripping and caulking to leaking
windows and doors. Covering windows with plastic or
heavier fabric is also helpful.
• Don’t forget that electric wall plugs and switches
also allow cold air in. Inexpensive foam pre-cut gaskets
will stop these leaks.
Check Your Insulation: Insulation helps keep in the
heat you put into your house.
• If you haven’t added insulation in years, adding new
insulation could be the most cost-efficient way to cut
your home heating costs.
• Sealing holes in the attic that lead down to the house
and insulating attic fan covers will also help.
Check Your Heating System:
• Service heating systems yearly. A $75 to $100
investment will keep your system running efficiently and
effectively.
• Replace or clean your heater’s air filter regularly.
Dirty air filters causes your heater to work harder.
• You might consider updating old heating units. A
pre-1977 gas furnace is probably 50% to 60% efficient.
Modern furnaces achieve efficiency ratings as high as
97% and can cut your natural gas bill in half.
• Install a programmable thermostat and adjust your
thermostat when you are away from home or asleep.
Using a set-back or programmable thermostat can cut
your heating costs 20% or more.
Other Energy Saving Tips:
• Use ceiling fans. Reverse the switch on your ceiling
fan so the air blows upward and run it on low speed.
This will circulate the warm air that naturally rises
keeping you warm and saving you money.
• Make sure that all heating vents are opened and
unblocked by furniture or other items. This will help
evenly distribute the warm air through your home.
Using these tips to help you prepare your home for
winter, keep you warm and save you money.
SUNUP Agricultural Television Program Returns to OETA
For nearly two decades, SUNUP helped
Oklahoma’s agricultural producers start
their day. SUNUPreturns to OETA this
fall with a new look, a new crew to help
Oklahoma farmers and ranchers get the
most out of their operations.
will feature informative segments to help each
farmer and rancher in his or her own operation.”
Clinton Griffiths, an OSU alumnus in
agricultural communications, will serve as host
of the show. He returns to his alma mater with
great enthusiasm for this new program.
The news magazine format program
debuted Oct. 4th and will include the latest in market
analysis and feature stories on the multiple facets of
agriculture and natural resources. Robert E. Whitson, vice
president, dean and director of Oklahoma State
University’s Division of Agricultural Sciences and Natural
Resources, said the program will provide an exciting
opportunity for OSU to have a positive impact on the
people of Oklahoma.
“One aspect of the show will focus on how-to and do-ityourself techniques for everyday life on the farm or ranch,”
Griffiths said. “The SUNUP crew plans to travel around the
state to cover components of agriculture and their impact
on Oklahoma. The crew and I are very excited to be
working on a program that will have such a positive impact
on the state’s agricultural producers.”
“Agriculture is the backbone of this state, and we’re here to
do whatever we can to make a difference in the lives of our
producers,” Whitson said. “From cattle producers to wheat
growers to all other crop and livestock producers, SUNUP
Produced by the Division of Agricultural Sciences and
Natural Resources at Oklahoma State University, SUNUP
will air 7:30 a.m. each Saturday morning on OETA
channels throughout the state. Visit the SUNUP Web site at
http://www.sunup.okstate.edu/ for more information.
KAY COUNTY FCS NEWSLINE NOVEMBER, 2008
Page 8
This newsletter is printed by the Kay County Cooperative Extension Service Family & Consumer Sciences Program. This is one way
of communicating educational information. For subscriptions contact the local office. Reference to commercial products or trade
names is made with the understanding that no discrimination and no endorsement are implied. Work in Agriculture and Rural
Development, youth development, family and consumer sciences and related fields.
Oklahoma State University, U.S. Department of Agriculture, State and Local Governments cooperating. Oklahoma Cooperative
Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, status as a
veteran, age or disability and is an Equal Opportunity Employer. This information was produced at a cost of one cent per page for a
total cost of 8 cents.
Editor, Mary Rhyne, Extension Educator, Family & Consumer Sciences, 4-H, Kay County
EXTENSION OFFICE WILL BE CLOSED
NOVEMBER 11TH FOR VETERANS DAY
AND
NOVEMBER 27TH AND 28TH FOR THANKSGIVING