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Show JGlfirtJJfiiitir NOVEMBER 17, 1995 From the Pumpkin Patch on the Corner A Dig Thank You (Formerly FHA) To All Who Supported the MHS Cheerleaders And a Special Thanks to the Following To: Phyllis & her employees at Crisp's Bestway To: To: Lowell Mellor, Clark Dalton & Grant Wadsworth for the use of their vehicles & their muscles Janice Mayer for getting the word out to the their families Alice at the Milford Monitor for her advertising Bonnie Hardy & Karen Nelson for sharing their artistic talent Bonnie Hardy for the use of your supplies, your home made goodies and , as always, your support. The parents of our cheer squad for being patient & understanding of the time needed for the fund raiser. Elementary To: To: To: To: & But most of all- - Thanks to the cheerleaders. Without your dedication & willingness this would not have been possible. P.S. Look for our next fundraiser: Holiday Gift Wrap at the Corner Drug. 4-- Beaver County 4'Hers and their families are invited to attend the annual achievement Night on Monday, November 27, 1995 in the Beaver City Opera House at 6:30 p.m. Achievement Awards, State Fair Premiums, Outstanding Leader Recognition, and $50.00 Savings Bonds from First Security bank will be awarded. In addition, door prizes will be given and refreshments served. The State Ambassadors from Beaver will serve as Masters of Ceremonies for the event, bring County the family and join us on Monday, November 27! 4-- H 4-- H Wedding Gift List Join In Giving A Gift Certificate To The Bride And Groom Milford Drug 464 S. Main St. &l Phone: The Beaver County Rural and Economic Community Development (RECD) office will be open in their Milford Sub Office which is located in die Milford City Offices on December 14 th from 1:00 to 3:00 p.m to assist those who need servicing or may have questions. Please call the Beaver for an 2 RECD office at 438-241- appointment. UIAGSIOILIW BuOMLVG, M BIT STILL L OF RESEARCH By Lynnette Harris New plant varieties, genetic improvements in animals, better pesl and cultural practices control, developed through research have helped make American agriculture the productive sector ofindustry it is today, former USDA administrator R. Dean Plowman told an audience at Utah State University Tuesday. Although just two percent of Americans live on farms, they produce 17 percent of the country's gross domestic product, Plowman said, and export $48 billion of food annually. Achievement H RURAL ECONOMIC AND COMMUNITY DEVELOPMENT Gifts 387-21- "We hear about trade imbalance, but agriculture is one of the few sectors of the economy with a positive trade balance," Plowman said. He pointed out mat of the Americans on money spend consumable goods just over a percent a very small is spent on food amount when compared with other countries where people spend as much as 25 or 53 percent for food. Yet the prices farmers get for their products have not kept pace with inflation or, in some cases, increased in the past several years, Plowman said. For example, he told of meeting a farmer who got $2.08 per bushel for his barley in 1994 but was paid $2.13 per bushel in 1970. "The only way he has been - 04 PAGE 4 able to stay afloat is that he doubled his yield so he is harvesting twice as much barley on the same amount of land," Plowman said. "We have had ' huge yield increases in the past 30 Those things didnl just years. took a whole new way of It happen. farming and it took research." Pkwman addressed a group at this year's Land Grant Davs Mew Tcrkey Roas&: Tfcies Over the past few years, the : conference, where he was presented the Utah Land Grant Hall of Fame The award recognizes Award. outstanding personal and professional commitment to strengthening the teaching, research and extension mission of land grant universities. Plowman is a former head of USlTs department of animal, dairy and veterinary science, 'and former and acting under administrator secretary for science and education of the United States Department of Agriculture's Agricultural Research service. This year's Land Grant Days gathering focused on more profitable ranching practices and pasture improvement, and drew ranchers from around me state. Plowman chastised livestock industry lobbyists for failing to focus attention on a need for research to improve the nations often under used pasture land. He said crop growers are very at good coming to Washington D.C. and getting money for research to improve disease resistance, thwart insects and improve plant genetics. But, he said, cattle producers come to Washington to fight increases in grazing fees on public land. "I want to say Tour cattle are only on the range for four months, what do they eat the rest of the time. ' " USDA has received several phooe calls on their hotline m regards to turkeys being done before the time recommendations indicated they should be. In response, the USDA recently revised its time for roasting recommendations turkey. Use a meat thermometer to be sure whole turkey reaches a minimum of 1 80 degrees in the thigh (turkey breast must reach a minimum of 170 degrees in the thickest part) before removing Set the oven from oven. temperature at no lower than 325 degrees. Place turkey breast-sid- e up on a rack ma shallow roasting cup of water may pan. One-ha- lf be added to the bottom of the pan. For uniform results, it is recommended to cook stuffing outside the bird. If stuffed, stuff ' loosely. To prevent food Roasting Timet Weight (pounds) 4 to 6 (Breast) 6 to 8 (Breast) 8 to 12 12to 14 14 to 18 poisoning, remove stuffing within 20 minutes after baking turkey. In the beginning, a teat of heavyuty aluminum foil may be placed over the turkey for the first I to hours, then removed for 12 Or, a tent may be browning. placed over the turkey until it has reached a golden brown. thermometer An oven-prothe in be placed turkey to may check the internal temperature at intervals during the cooking. Or, thermometer may an instant-rea- d be used periodically to check the of internal temperature during the cooking. Wash between each use. Check periodically to see if temperature indicator device has. activated indicating that the bird has reach final for safety and temperature Check temperature doneness. with an or instant-rea- d thermometer. "pop-up- " oven-pro- Unttuffed (hours) . .. . 1 12 to2 14 . 2 14 to 314 234to3' ......,..3to334 334to414 414to412 18to20 20to24 .....412to5 Stuffed (hour) 3 to 3 12 hours Weight (pounds) 8 to 12 ......... ........ ...312to4 4to412 12tol4 14tol8 18to20 .. .....,.414to434 434to514 20to24..... If turkey is done, juices should be clear. The center of the stuffing should reach 165 degrees Fatter standing time. Let the bird stand 20 minutes before carving. Most leftover turkey can be kept safely for three to four days in the refrigerator. However, leftovers need to be used as soon as possible. Slice large pieces of bam or turkey and freeze in plastic bags for later use in sandwiches or reheat for dinner. Complete meals can be frozen for later Dairy producers, he said, lobby for price supports and occasionally research for genetic improvement. He pointed out that livestock production is a $59.5 billion per year industry, but just $4 million is spent annually on research to improve pasture. By contrast,$36 million is invested annually in corn research and $28 million on soybeans although receipts for those products pale in comparison with livestock. "Perhaps the livestock people don't think we need new research," Plowman said "But that is not true." of quick microwaving. Turkey cooking tips, recipes, are and safety precautions available in a complete turkey pamphlet titled "Let's Talk Turkey" in the USU Extension Office in the Beaver County Courthouse. For more Adrie contact information, Roberts, USU Extension Home The Economist, Bufierball Turkey Talk-Lin- e at 1 -is also available for 438-225- 2. 48 your turkey roasting questions. Kit M EET THE TIQER 1MMT uutdw Commence Saturday o November 18 7:00 P.M. oMtiS Gym Meet the; Tiger 1 995-9- 6 1 995-9- 6 . , BaskotbaliTeam, 1:00 Tiger Wrestling Team Bo entertained by the Cheerleaders Tigerettes Dance Unlimited Dancers 0U&fii ?M. etfmq Vtofattq, Jlot Tickets available with your purchase from every participating merchant. Prices O Surprises o Drawings A Free Community Fun for the Whole Family Special Event of the Evening: Wendy's Restaurant is sponsoring a $1,000. Scholarship Shot for one hicky MHS Student! Student Selected in Random Draw has one chance at a Vi court shot for a $1,000. College Scholarship Space for this public service announcement provided by Circle 4 Farms i |
