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Show T 12 Vemai Express Wednesday, October 19, 1994 To More tasty meat from the field The hunt is over and the one that didn't get away is hanging in a cool, dry place. But what do you do with all that meat. Here are a few suggestions: Swiss steak in dour Cream 2 pounds venison or elk sirloin or round steak 1-inch thick 14 cup bacon fat 1 clove garlic, crushed 14 cup onions, minced 2 cups water 1 cup tart fruit juice, cranberry or apple 1 bay leaf 8 pepper corns 1 teaspoon salt : 1 tablespoon butter 4 tablespoons flour 34 cup sour cream Cut meat into 2-inch pieces. Melt fat in heavy skillet, add meat and garlic and saute until brown oh all sides. Arrange meat in 2-quart casserole. Put onions in skillet and cook 2-min- utes in remaining fat Add water, juice, bay leaf, peppercorns and salt. Pour this mixture over meat in casserole. Bake in slow oven 325 degrees for 30 to 60 minutes or until meat is tender. Melt butter in fry pan, stir in flour. Stir constantly until smooth. Add sour cream and cook at low temperature for 5 minutes. Pour over meat in casserole. Serve immediately with buttered noodles or plain. Serves 6. Swiss Steak Round steak 1 -inch thick Basic flour mixture: 12 cup flour 12 teaspoon pepper 2 teaspoons salt 2 tablespoon fat 1 cup water Pound flour into round steak, using the edge of a plate or french knife. Brown steak in hot fat in heavy skillet. Turn and brown second side. Add water and cover with tight fitting lid. Cook in moderate oven 350 degrees for 1-12 hours or simmer on top of stove for same length of time. Variations: Spanish Steak: 1 cup canned tomatoes, 1 onion chopped, 1 green pepper chopped, 14 cup chopped celery. Use this in place of the water in the Swiss steak. Smothered Steak with onions: Proceed as for Swiss steak. Add three onions thinly sliced, when steak Is half cooked. Swiss steak with mushroom sauce: Add cream of mushroom mush-room soup and 12 cup water in place of water. English Droicn Stew 1 pound elk or venison cut In 1 2 tablespoon fat 2-12 cups boiling water 2 tablespoons chopped onion 12 clove garlic 1-12 teaspoon sal 12 teaspoon paprika 1 teaspoon sugar 12 tablespoon lemon Jute flour 12 tablespoon Worcestershire 14 cup tomato jutoe 14 to 1 cup pearl onions 14 to 12 cup deed celery 12 cup diced carrds 1 cup cubed potato! (last four Jngredienti to sul Individual lasJe) Fkxir meat Drown wel in a heavy pan using fat to cover the bottom of pan, Add boamg water, chopped onion, QarSc, ii sortings, lemon jute, Worcestershire sauce and tomato juice. Cover tightly and simmer 2 houm. Add more waier f needed, Add vegtfabiet and continue cooking unii vegetables are done, Pour on jui and tft&en wtn a flour water pa Add gravy to meal and vegetables. tlatk Meatball Recipe 1 pound cound vefttton or eft 1 4 cup bee tuet or chopped venison fsi 14 cup bread or cratMr cvmbs 1 teaspoons V teaspoon ppper 12 cup evajxKed 2 IMsiesoon ctetori oon U$ ground m? aland efl twkJwfi together. Snac ty m v5i rjr df33'fc in reeded Canton $tte Meathatt 19 CUP CJ CfP tyw tnt cm Mn in t x?i tfc3 tey (cm &?rfl bo rtJ ce fcTf Sr f tfty trfi it?i Mi 25 3 r-rtfi. p?r Variations - Inch cubes sauce iWf i?;-? i Mi JW.. i d - Hj tH?ct.. trJ I $Vrtt rrHH fc ??i 8-1 Your Health Are you at risk for diabetes? by Gloria Johnson Uintah Basin Public Health Department Diabetes affects people of all ages. Often, people are unaware of their diabetic condition, although eventually it will show itself. There is Type I diabetes and Type II. Type I is also known as insulin dependent diabetes, and usually develops in young people. Type II diabetes is the most common type, and usually develops in people over 40 years of age. Type II is known as non-insulin-dependent, but some adults may require insulin for adequate control. The cause of diabetes is not known, but factors contributing to its development including heredity, obesity, pregnancy, physical or emotional stress and aging. What is diabetes? Diabetes is a condition in which the body cannot use foods properly, specifically a sugar known as "glucose." The body uses glucose for energy. Insulin, which is produced by the pancreas, controls glucose levels and helps the sugars get into cells to be used for energy. A diabetic person docs not produce enough insulin, which causes glucose levels to rise. In turn, the cells are not receiving nourishment to operate correctly. The result can be devastating organ failure, leading to death. Symptoms of diabetes include increased urination, as the body tries to eliminate excess sugar. Water is drawn from the tissues to make more urine. As a result, excessive thirst develops as the body tries to replace water being eliminated. Fatigue, weakness and weight loss occur because the body is unable to use or store glucose. Appetite increases in an attempt to provide the body with more food for energy. Other symptoms may include infections, slow healing, itching, numbness, pain or tingling in the hands or feci, and changes in vision. The good news is diabetes can be controlled. The latest research indicates that if lightly controlled, ' several side effects of the disease can be prevented. Ii is important lo have a working relationship with a health care provider in managing diabetes. Treatment is based on the type of diabetes you have and is designed to control your blood sugar level. Balancing the right amount of food, exercise, body weight, and if necessary, medication is the key to good control. For more information on diabetes, and awnUfKC ith monilofing the dive,, control Lynne Cagon at the Uintah Oatin Public Health Department. 7H1-5473. Quarterly monitoring f diabetes, education materials, and other resources are available through the Health DcfvmitKM's diaheiiw education IWgi-jrtt 5, jgpi Jaw KUhad Smwr lUyxt Pt fm$ e Mr fc iNI tif Pivrwn, HrfrVyOl t. mi VcSs Jm? iS.5st -j tf. & )L f ' rrr s J. ? mm 2 h-hAvi 'kU ' .. . u v Afternoon kindergarten students at Central Elementary receive their red and purple ribbons for ribbon week. Anti-drug and violence awareness activities will be held throughout the district all week long. Ribbon Week observed throughout District Uintah School District will recognize recog-nize Ribbon Week Oct. 17 through Oct 21 with individual schools holding activities daily. In the past this week has been referred re-ferred to as Red Ribbon Week. But this year things are changing. Students are wearing red and purple ribbons; red to promote healthy, safe communities through the prevention pre-vention of substance abuse and purple pur-ple ribbons for violence prevention. The Red Ribbon campaign originated origi-nated when federal agent Enrique Camarena was murdered by drug traffickers in 198S. The red ribbon became the symbol to eliminate the demand for drugs. In 1994, the focus fo-cus broadens to include violence. The campaign is sponsored by the Utah Federation for Youth. The theme is "It's Hot To Not," The objective is to create awareness concerning alcohol, tobacco and Central Elementary kindergarten teacher, PattI Muir, pins red rib-other rib-other drugs; to build community bon on her student Chad Crosby In observance of Ribbon Week, coalitions to prevent substance abuse; support healthy, safe lifestyles; and encourage prevention planning and activiucs. r MHJM1TDM LEAAu!lI r 1 :Cotd, ; iijffnli,.,u':" Cl inim ill, .fm wIPww'1 "" " ! :t-l i.-SCs--- ry I msmm Not Juit Cold, wttft l" Amani't Teffip-Aifurc Teffip-Aifurc System fNWJ (NlP ?" COm 4 (mm fcpfi O'!"!1! 0"v r i t 5p4!li Can Run, but They Jutl Cn1 H(d v a flji i fry Aj4 f HvHla () M MItHf ? 1. |