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Show Review - Wednesday, August 28, 1985 - Page 8 P.G. East food preservation display informs BYU Education Week crowds I I 1 4 A Y , 1 ',' " e I I r t I - i i ,x I - V"' 4 I ' I ' - " . ' I " I ' ,i " , - , J by KALYN SECRETAN "Prepare Ye, Do It Now," was the theme of the Pleasant Grove East Stake Display held at BYU last week. The stake provided a valuable service to Education Week visitors from throughout the nation under the direction of June Searle.' Decorated jars of fruit, vegetables, syrups and jams filled little display cupboards. Fruit and nut carob coated candies were very tempting to the hundreds of conference visitors. Fruit leather in various shapes and colors caught everyone's eye. Fresh sprouts were brought in daily as visitors were exposed to numerous varieties. Various soybean dishes caught the interest of the crowd. The Dairy Council was also on hand with charts and information stressing the importance of dairy products in our daily menu. As part of the Education Week displays, they provided per-sonalized computer service in the food storage program. Interested display visitors were ask to fill out a card with family size, age and sex. A personalized computer print-ou- t was made for each participant. Keith Sterling provided the computer service and it was returned to the display area. The computer sheet offered suggestions as to amounts of basic food needed for the family. It also gave the dollar figure to purchase the suggested items. The display was arranged very attractively with a large circular board in the background presenting the theme. It featured the Garry Mayo family portrait in the center. Committee members working with June include Jinnie Eichler, Shirley Mayo, Bliss Brimley, Beth West, Colleen McCormick, Ranae Ashton, Elaine Mitchell, Angie Huber, Bonnie Baker, Cindy Mitchell, Bea Adams and Beth Johnston. It was a display that even gave you a guilty conscience or an anxious feeling to go home and get busy in the garden. It served as a reminder of foods available now and many possibilities as to how to store for future use. The LDS Church has stressed the importance of a family food storage program for many years. They have not given specific instructions but encouraged families to produce food by gar-dening, preserve it and have a years supply in the event of an emergency. Wheat, honey or sugar, dry milk Beth West and June Searle review the computer printouts of food storage requirements for individual families featured at the Pleasant Grove East Stake display at BYU Education Week.. and salt along with water are the basic needs. Other food should be stored ac-cording to family taste and desire. Many have basic items in their storage but really don't know how to use it. The P.G. East Stake felt a need to educate as many as possible on the numerous food preservation processes. Food storage and preservation ideas were given for all types of fruits and vegetables. A unique way to preserve onions was shown as each onion was tied separately in a pantyhose leg and draped from the backdrop. Onions are hung in a dry area. As they are needed, they can be cut off individually. Jinnie Eichler was on hand daily providing fresh sprouts and stirfry vegetables. Sprouts can be made from rye, wheat, beans, rice, oatss, alfalfa, lentils, mung beans,' clover and garbanzo beans. Seeds are placed in a wide-mouthe- d bottle and soaked 2 hours. The bottle is covered with nylon stocking and secured with a rubber band. Water is poured through the nylon, the bottle shaken gently and poured off. The jar is placed on its side in a dark place. Water is added two-thre- e times a day. Seeds sprout from 2 to 5 days. A variety of ways to use soybeans I was displayed by Beth Johnston. I The soybean is very high in J protein. It can be used for baked 1 beans, chili or bean salad. Tuna I spread, peanut butter, soynuts and I crunches can also be made. I People were drawn to the display 4 featuring Bea Adams candy, and I June's dry fruit and leather. Many s sugar-fre- e yummy treats were I displayed. Leather was made with a variety of nuts. It was dried in shortening lids for small round pieces. Pluims, cherry, pears, peaches, apricot almond, apple, strawberries and raspberries were among the fruits. I' Syrups can be made from last years fruit. Put in a blender, add an equal amount of sugar plus 2 Tb. lemon juice. Place in a heavy kettle and cook over medium heat and stir often to avoid scorching. Cook 20 min. Pour into clean hot jars and seal. The mixture will set to a soft jel when cool. Below is a fruit leather recipe : 8 c. fruit that has been put through a blender. 1 c. sugar Vi c. lemon juice. - r ' Put Saran Wrap on a cookie sheet and spread the fruit mixture thin and , evenly on the Saran Wrap. Place the cookie sheet on the top rack in the oven at 150 deg. Leave oven door open. This process takes several houFs. An electric fruit dryer may be used or the cookie sheet may be set in the sun for several hours. The fruit is dry when you can tear it like leather. Roll fruit up, still on same Saran Wrap and store in tightly capped jar. Gleaming jars of fruit and vegetables, pickles and jams, a freezer full of produce, are the assets that provide satisfaction twice-ove- r - once in the preserving and again in the eating. As your garden grows, use it or lose it. ,.. iBllllHKIlilllMlWl THE BALL WEARS THE PLATE HE ipsiiiiBiiisiiBfi 1 THERE'S A mOAU FROM THE CROWD, ; j WITH $m BOOS & SOME HISSES. f A THOUGHTLESS VOICE CRIES, i j TEARS FILL HIS EYES, THE GAMES)' p:A MAti YET It's only a game ... This poem was displayed at the recent Little League Tournament held in Pleasant Grove to remind everyone the players are just boys yet. t s "They sure had the N':-W&- ' ; right touch. . . J think we are K fortunate to nave this type of facility here." - ' X ' .'" ' ' ' ,, , ' X - r Wendell Hansen enjoys a few moments at home after recuperating from a very serious automobile accident earlier this year. "I'm not an authority on hospitals," says Wendell Hansen, "because this was the first time I have been in a hospital, but I don't think they would have been any better anywhere else, I think we are fortunate to have this type of facility here. I :" have watched at other hospitals and I think the care here is better." Thinking back on the seriousness of his accident, Wendell said, "At one time, when the accident first happened, we were skeptical and wondered if I should be transferred, but after the first two-thre- e days, we weren't about to have me transferred. That shows my reaction." "I was really impressed with the ICU (Intensive Care Unit)," continues Wen-dell, "I had some really outstanding nurses there and after I was moved out of intensive care, I had really good nurses there too --- and the doctors were really special. Dr. Schefield didn't know me from Adam and he gave me the best trauma care and so did Doctors Jerry Martin, Paul Robinson and Michael Callahan." "There wasn't a day the doctors didn't come in - and it wasn't just 'Hello, how are you, goodbye,' - it was 'You're going to make it, Wendell. You are doing fine, how's your horses doing? How's little league football coming?' - always a word of encouragement, everything on a positive note." "I lived, what more can I say? I guess it was a miracle. They sure had the right touch. They consistently gave me good care and did the right thing. The am-bulance crew gave me very good service. They were 'Johnny on the spot.' " "I just feel we have a good thing going here." Your hospital in American Fork is striving to stay at the top of the health care profession by providing state of the art facilities as they are needed in this area to keep up with the remarkable advances in modern health care. To be a top quality health care delivery system, a wide range of services is required. The 16 specialties at American Fork Hospital help provide that diver-sity. For example, the physicians who worked with Wendell Hansen provided all the necessary training and expertise he needed. Dr. Jerry Martin is a full-tim- e emergency room physician, trained to deal with the trauma of all types of emergency cases. He teaches emergency first-ai- d to local paramedics and occasionally teaches such things as CPR to community groups. Dr. Michael Callahan, a board certified orthopedic surgeon, deals with the problems of the bone. Dr. Callahn was the first at American Fork Hospital to place a joint cementless. Dr. Callahan does all orthopedic surgery with an em-phasis on total joints and athletic injuries. Dr. Roger Schefield, a fully trained general surgeon, helps the hospital become a full service hospital. Dr. Schefield is board certified. General surgery is a specialty dealing with all types of surgical procedures. Dr. Schefield was trained in the Bay area and served in several large naval hospitals. Dr. Paul Robinson has been practicing at American Fork Hospital for the last six years. Dr. Robinson was the only general surgeon at American Fork Hospital for five of those six years and has performed a great number of surgeries at American Fork. Those needing surgical procedures can be referred from the family physicians to the general surgeons. As important as the specialty physicians are, the care patients receive while in the hospital is also very important. The caring nursing staff at American Fork Hospital is available 24 hours a day, seven days a week, to help you recover from your illness. Wendell Hansen's wife, LaVon, summed up her feelings in this way, "We couldn't have asked for any better service than we received here -- - we got the best - better than we could have had anywhere. The medical doctors were really qualified. They didn't haphazardly guess, they were very dependable and knew what needed to be done and did it. We were really happy with the services and facilities." Caring is our business VM AMERICAN FORK HOSPITAL 170 N. 1100 E., American Fork 756-600- 1 3 fa ' DOLLAR STRETCHING FOOD VALUES I Grade Almonds Gluten Clear Gel Popcorn 5bbag ( Hour 50 ,b bap Y J6.47 J6.67 v 4774 '11.3 X sibbag CarobX s9-9- 9 44.95 Chips & 179 Dipping FREE App'eV SAF ( Carob 'Mf Pafe'th X lnstantYeast ) now in f c uc jiydiup t Stock Handcrafted ssasssKKsaaat, 3.19 s.; iGfoocjOTaa. 1 Closed Wed. & Survj w Sat 10 4 95N.200E. American Fork, UT 84003 $ 3. ' ' A |