Monthly Newsletter
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The Best Yard on the Reservation
The purpose of the Best Yard Contest is to promote cleaner yards throughout the reservation. The contest is free to enter. One lucky Winner will receive a prize and all participants will be awarded a recognition certificate.
Voting will be done by Housing Board Members at the end of the month. Winners will be announced in the July 2014 Newsletter with their photo!
Dangers of Electronic Cigarettes
The Centers for Disease Control and Prevention (CDC) has identified a new health problem related to electronic (e) cigarettes -- the risk that the devices themselves or the liquid nicotine that goes into them will cause injury to eyes, skin or other body parts.
Calls to poison control centers to report problems related to e-cigarette exposures rose from one per month in September 2010 (when officials started to keep track of such calls) to 215 per month in February 2014, according to a report published in the CDC’s Morbidity and Mortality Weekly Report. During that time, poison control centers fielded a total of 2,405 calls about e-cigarette injuries.
E-cigarettes are battery-operated devices that deliver users an inhaled dose of nicotine (or other substances) in vapor form without the carbon monoxide or tars that come from burning tobacco leaves. The CDC estimates that 10% of American high school students and nearly three percent of middle school students used e-cigarettes in 2012.
When people were injured by e-cigarettes, the most common side effects reported to poison control centers were nausea, vomiting and eye irritation. One person committed suicide by injecting the nicotine solution into his or her veins.
CDC’s report noted that the nicotine liquid used in e-cigarettes comes in flavors such as fruit, mint and chocolate. That could make them especially appealing to children, but CDC’s report warned that the liquid cartridges are not required to be sold in childproof containers. Source: American Lung Association.
Dispose of Your Batteries Properly!
Batteries are powered by the reaction between heavy metals and chemical electrolytes. When thrown away, improperly, heavy metals, such as mercury, lead, and nickel can leach into their surroundings and contaminate the environment.
Battery Recycling Methods
Single use batteries, like those used in television remotes and children’s toys, contain alkaline or carbon zinc. These should be thrown away through your local hazardous waste disposal.
Round, “button–cell” batteries, like those in watches, often contain valuable materials like lithium and are best recycled.
Rechargeable batteries also often contain the valuable metals nickel and cadmium. The latter metal is used in making electronics, especially televisions.
Thanks to a law from congress, it is easy to tell if these batteries should be recycled: just look for the recycling symbol with the three arrows. If it’sthere, find a battery recycling program near you; if it’s not, treat them likealkaline batteries and throw them out with the hazardous waste.
How to Find Recycling Centers
The Environmental Protection Agency recommends using the website, Earth911, as a resource. Their Recycling Center Search can help to find out where to dispose of batteries at stores, kiosks, or organizations in your area.
Pasta Salad
This salad uses common ingredients given to clients in food programs:macaroni and canned beans. A tasty addition to any picnic menu!
1 1/4 cups macaroni, uncooked
1/4 cup celery, chopped
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 cup tomato, chopped
1 1/2 cups canned beans, drained and rinsed
1/4 cup cheddar or jack cheese, shredded
1/4 cup low-fat bottled Italian dressing
Fill a 2-quart saucepan two-thirds full of water; bring to a boil. Add macaroni and reduce heat. Cook 10-12 minutes, until tender. Drain and rinse with warm water.
Chop vegetables. Drain and rinse canned beans. In a serving bowl, combine vegetables, beans, and cooked macaroni. Pour Italian dressing over pasta; mix well. Cover and refrigerate. Add cheese just before serving as cheese softens and breaks down if left in the dressing for long periods of time. Serves 6.
Variations:
• Use any pasta shape, even broken spaghetti.
• Other vegetables that can be used are cucumbers, shredded carrots, jicama, and corn.
• Canned green beans work well in this recipe, as well as legumes such as black, kidney, pinto, and garbanzo beans.
Time Savers
• A quick cooking trick is to keep certain staples on hand. Pasta and canned beans of all types are “cupboard supplies” that can be used to make salads, main dishes, and more.
• Cook twice as much macaroni as you need for the salad andsave half in the refrigerator for a casserole the next day.
Food Safety
• Keep hands, utensils, and cutting surfaces clean to help avoid bacteria. Refrigerate salad as soon as it is made.
Tuna Salad Sandwich
This recipe gives a new twist to the classic tuna sandwich by adding vegetables and salsa. These additions not only mean more flavors but also add more vegetables to the daily diet.
1 (12 1/2 oz.) can water-packed tuna, drained and flaked, or canned salmon, bones and skin removed
1/3 cup reduced-fat mayonnaise
3 tablespoon salsa or to taste
1/3 cup celery, finely chopped
1/4 cup onion, minced
1 pickled jalapeno or yellow chile, minced (optional)
1 cup frozen peas, carrots, and green beans, thawed, or other vegetable combinations
4 (5-inch) torpedo-shaped French rolls
8 slices of tomato
4 large lettuce leaves
In a bowl, combine tuna, mayonnaise, salsa, celery, onion and jalapeno, if using. Mix well. Stir in thawed and well-drained vegetables. Set aside. Makes 3 cups.
Slice rolls lengthwise and pull out enough of the soft white center to create a space for the filling. Stuff with tuna mixture.Top with tomato and lettuce. Cover with the top half of roll. Repeat until all sandwiches are made. Makes 4 servings.
Health Hints
• Sandwiches with “salad” in the name are often loaded with calories from mayonnaise. Switching to low-fat mayonnaise will not make a noticeable flavor difference.
• Children will enjoy the soft center of the rolls that are removed for filling the sandwiches, so save this part of the roll. This bread can also be dried in the oven and used as fine bread crumbs.
• To add even more nutrition to this sandwich, choose dark green lettuce such as romaine or spinach leaves. Pale green iceberg lettuce is less nutritious.
Food Safety
• Sandwiches are often carried to picnics or to the beach in hot weather. Chill food ahead and keep cold foods cold in coolers with ice or ice packs. Pack coolers with the food to be used first on the top so bottom foods remain cold and are not disturbed. Keep cooler out of hot automobile trunks and direct sun.
• If food sits for two hours at room temperature or one hour in hot weather, throw it out. Bacteria grow quickly in hot, humid weather.
Corn and Potato Chowder
1 medium onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
3 1/2 cups chicken broth
1/2 teaspoon cumin
1 1/2 teaspoon dried thyme, crushed
2 cups canned Mexicorn or frozen corn
1 large baking potato, peeled and diced
1 tablespoon cornstarch
1 1/2 cups extra-strength* nonfat milk
Salt and pepper to taste
Vegetable oil cooking spray or small amount of oil
Spray a heavy saucepan with vegetable oil cooking spray, add onion and celery and brown for 2 to 3 minutes. Add broth, cumin, thyme and bay leaf and bring to a boil. Reduce heatto low and simmer, uncovered, for 10 minutes. Add corn and potatoes, return to a simmer and cook until all vegetables are tender, 5 to 10 minutes.
Place cornstarch in a small covered container. Slowly add milk and shake until cornstarch is dissolved. Stir into the soup and return to a simmer. Cook, stirring, until thickened.Season with salt and pepper.Makes 6 (1 ½ cup) servings.
Variations:
• Canned corn can be substituted for Mexicorn but does not have the same eye appeal or flavor.
• If dried thyme is not available, substitute other dried herbs such as crushed rosemary or basil.
• Nonfat evaporated skim milk may be substituted for the extra-strength nonfat milk.
Health Tip
Mixing extra strength dry milk creates a creamier soup without the harmful animal fat found in whole milk or cream. To mix dry milk, add 1 part dry milk (for example, 1/2 cup) to 2 parts of water (1 cup).
Apple Crisp
6 large cooking apples, washed and cored
1/2 cup orange juice
1/3 cup sugar
1/2 teaspoon cinnamon
Topping:
3/4 cup flour
1/2 cup sugar
1/3 cup margarine
Slice apples and arrange in an 8 x 8-inch pan sprayed with nonstick cooking spray. Combine juice, sugar, and cinnamon and pour over apples.
Combine flour and sugar and cut in margarine until mixture is crumbly. Sprinkle over apples. Bake at 350 degrees for 45 to 60 minutes or until golden brown. Serves 8.
Variations:
• Add 1/4 cup oatmeal to the topping in place of 1/4 cup flour for crunch and fiber.
• Instead of apples, try other seasonal fruit, such as pears or peaches.
Health Hint
• The crust for a serving of a two-crust pie, like apple pie, contains 241 calories and 15 grams of fat. Making a crisp and eliminating the crust saves 171 calories and 7 grams of fat. These figures do not include the filling.
Shopping Tip
• Cooking apples are red, yellow, or green apples that hold their shape when cooked. Examples of cooking apples are Pippins, Golden Delicious, and Rome Beauty.
This newsletter will be updated and distributed monthly locally to our people and our neighboring communities. I am encouraging that if there is anything you would like to add in the newsletter please feel free to contact me through via email or phone. You can also put your comments on the tribal website.
Thank you.
Cynthia Wallace
Housing Director
(360) 374-6582
The Hoh Housing Board would like to welcome its newest members.
Bobbyjoe Ashue- Alternate Treasurer
Dawn Gomez-Alternate-Secretary
JonetteDeLaCruz- Member
Current Board consists of:
Andrew Mason-Chairperson
Lisa Martinez-Vice Chairperson
Mary Williams-Secretary
Colleen Mason-Treasurer
Welcome New Tenants: Andrew Mason, Daryl Lawrence, Michael Sampson, and David Lou Fowler!
6/3Isaac Cathers
6/5Gayle Royer
6/7Cynthia Barajas
6/7Jerry Horejsi
6/7Jose Gomez
6/9Naveyah Washington
6/10Sylvia Sheriff
6/12Alexis Underwood
6/15Lisa Martinez
6/17Alan Mason
6/17Caleb Fowler
6/17David Hudson Sr.
6/18Brenda Lee
6/20Justin Hatch
6/21Walter Ward IV
6/21Nicholas Nelson
6/21Lillian Hudson
6/23Maria Lopez
6/28Mya Fisher
Hoh Tribal Services
Food Bank hours Monday-Friday from 10AM to 2PM contact Lorraine Cress (360) 374-5423
Every Thursday group with Eddie Bowlby from 12PM to 1PM at the ICW building
Individual services are available upon request.
Medical transport is available 48 hours prior to your appointment. Please contact Dawn Gomez for more information at (360) 374-4280.
The Executive Director, Keith Pike can be contacted at (360) 374-6582
Youth Employment Opportunity Program is now open; please Lorraine Cress for more details.
Child Care is open, income eligible.
Deadline approaching for Hoh River Scholarship Program closes July 31st. See Lorraine Cress for more information.
Special Dates
June 7Forks High School Graduation
June 15Father’s Day
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