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Tips for a bright, safe
holiday lighting season

[NOV. 27, 2002]  URBANA — Holiday lighting has always been an enjoyable way to celebrate the season and beautify your home. If you’re planning a holiday lighting display, the Safe Electricity public awareness program reminds you to avoid potential safety hazards as you place holiday lights.

"Lights on a tree or other places add so much to the festivity of the season, but they need to be checked and used properly," says Molly Hall, director of the Safe Electricity program. "We encourage everyone to take a few extra minutes to avoid the risk of electric shock or fire."

Keep these tips in mind when decorating with lights:
• Use only lights that have been safety tested and approved by Underwriters Laboratory. Look for the UL label on the box and on each string.

• If you use a fresh-cut tree, frequently water it and place it away from heat sources, such as heat registers, fireplaces, radiators and televisions.

• Before plugging in the lights, check each string for broken sockets, frayed cords or faulty plugs. Replace damaged strings.

•Make sure extension cords are in good condition. Use only UL-approved cords that are rated to carry the electrical load you will connect to them.

•Keep electric cords away of high-traffic areas. Don’t stretch them across a room where people can trip over them; likewise, don’t hide them under rugs or carpets.

•Always unplug lights before going to bed or leaving your home.

•When decorating outdoors, use only lights and cords rated for outdoor use. Do not lay cords across sidewalks, decks or other walkways. Cords should be plugged into outlets equipped with ground fault circuit interrupters — GFCIs. Use a portable GFCI if your outdoor outlets don’t have them.

•Do not attach cords or lights to metal objects.

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"Checking the condition of electrical cords is very important. A frayed or cracked cord could cause a shock or fire," said Hall. "Likewise, an overloaded extension cord poses a fire hazard."

Whether decorating for the holidays or using extension cords in general, read the label on both the cord and the appliances that are plugged into it to make sure the cord can handle the load. If it can’t, change to a higher-rated cord or unplug some appliances.

While some people may use an extension cord to free outlet space over the holidays, remember that extension cords are meant for temporary, not permanent, use.

Safe Electricity is a statewide electrical safety public awareness program. The program was created by a coalition of nearly three dozen organizations, including the University of Illinois, rural electric cooperatives, and investor-owned electric utilities from throughout the state. All are members of the Illinois Electric Council, a not-for-profit organization dedicated to promoting electric safety and efficiency.

Everyone is urged to heed the safety tips presented in Safe Electricity public service announcements and to visit www.SafeElectricity.org to learn more about being safe around electricity and related equipment.

[U of I news release]

Preparing for holiday cooking

• Check turkey cooking times

• Low-fat stuffing for Thanksgiving

• Crowd-pleasing pumpkin pie

• Low-fat turkey talk

Check turkey cooking times

[NOV. 22, 2002]  A few years ago, the Food Safety and Inspection Service, an agency with the United States Department of Agriculture, released new cooking times for turkey. According to Jananne Finck, nutrition and wellness educator with the University of Illinois Extension in Springfield, turkey is cooking faster than the old USDA cooking charts recommended. If you follow those older charts, chances are your turkey will be ready sooner than you might expect.

The best way to test for doneness is to use a meat thermometer. The turkey is done when the thermometer reaches a minimum of 180 F when placed in the innermost part of the thigh. Be careful to insert in the fleshy part of the bird and avoid touching a bone.

If the turkey has a "pop-up" temperature indicator, it is also recommended that a food thermometer be used to test in several places, including the innermost part of the thigh and the center of the stuffing, if the bird is stuffed.

Temperature recommended for roasting whole turkey is 325 F. Preheating the oven is not necessary. Place the turkey on a rack in a roasting pan before baking.

Cooking time for an unstuffed bird weighing 8 to 12 pounds is 2 3/4 to 3 hours. Times for an unstuffed 12- to 14-pound turkey is 3 to 3 3/4 hours. For an unstuffed bird 14 to 18 pounds, roast 3 3/4 to 4 1/4 hours. An 18- to 20-pound turkey needs 4 1/4 to 4 1/2 hours. Turkeys weighing 20 to 24 pounds are estimated to take 4 1/2 to 5 hours.

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For stuffed turkeys, the times are longer. Turkeys weighing 8 to 12 pounds require 3 to 3 1/2 hours. For a stuffed turkey weighing 12 to 14 pounds, roast 3 1/2 to 4 hours. For a stuffed bird weighing 14 to 18 pounds, roast 4 to 4 1/4 hours.

When cooking only a turkey breast, the internal temperature should reach 170 F. Use a food thermometer to check that stuffing has reached 165 F.

For more information on cooking turkeys, contact your local University of Illinois Extension office or visit http://www.fsis.usda.gov/oa/
pubs/consumerpubs.htm.

[U of I Extension news release]

Low-fat stuffing for Thanksgiving

[NOV. 22, 2002]  If lowering fat is a concern for those wanting to serve traditional Thanksgiving foods, consider preparing a low-fat stuffing this November. According to Jananne Finck, nutrition and wellness educator with the University of Illinois Extension in Springfield, standard stuffing can be high in fat, sodium and calories.

The United States Department of Agriculture has developed a healthier version of stuffing that saves calories, fat grams and sodium. By cutting added fat, baking separately from the bird and using spices to compensate for the low-cal chicken broth, you can have a healthy holiday stuffing.

The stuffing recipe given may be doubled for a larger crowd.

Savvy stuffing

1 cup chopped celery

1/2 cup chopped onion

1 tablespoon margarine

8 cups soft bread cubes

1/2 teaspoon poultry seasoning

1/8 teaspoon pepper

1/8 teaspoon thyme leaves

3/4 cup chicken broth, low-sodium or no-added-salt

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1. Preheat oven to 350 degrees F.

2. Cook onions and celery in margarine until tender. Remove from heat.

3. Mix in bread cubes, seasonings and broth.

4. Place in greased 8-by-8-inch baking dish.

5. Cover and bake one hour.

Yield: nine servings, about one-half cup each

Nutrient analysis per serving: 108 calories, 3 grams fat, 3 grams protein, 18 grams carbohydrate, 1 gram saturated fat, 2 milligrams cholesterol and 208 milligrams sodium

Exchanges: one bread-starch, one-half vegetable, one-half fat

[U of I Extension news release]

Crowd-pleasing pumpkin pie

[NOV. 22, 2002]  Pumpkin pie is a Thanksgiving holiday favorite with many American families. According to Jananne Finck, nutrition and wellness educator with University of Illinois Extension in Springfield, this holiday tradition may be altered to save calories and fat.

This crowd-pleasing pumpkin pie recipe has a savings of calories, fat grams and milligrams of cholesterol. There’s less fat in the crust and less sugar in the filling to make it a lower-calorie treat. Evaporated skim milk and two egg whites substitute for whole milk and one egg to reduce calories and fat even more.

If two tablespoons of light whipped topping is served, this will add about five calories and 1 gram of fat per serving.

Pastry for 9-inch pie:

1 cup flour

1/4 teaspoon salt

1/4 cup margarine

2 tablespoons water

Filling for 9-inch pie:

16 ounces pumpkin

12 fluid ounces evaporated skim milk

1 large egg, beaten

2 large egg whites

1/4 cup sugar

1/4 cup brown sugar

2 tablespoons flour

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

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1. Preheat oven to 375 degrees F.

2. Mix flour and salt. Mix in margarine until dough forms pea-sized balls.

3. Add water; mix until just moistened. Roll out dough on lightly floured surface. Line 9-inch pie pan with pastry.

4. Mix filling ingredients well; pour into shell.

5. Bake one hour or until knife put in center comes out clean.

Yield: one 9-inch pie, nine servings

Nutrient analysis per serving: 210 calories, 7 grams protein, 33 grams carbohydrate, 6 grams fat, 1 gram saturated fat, 25 milligram cholesterol, 381 milligram sodium

Exchanges: 1 1/2 bread-starch, one-half milk, one fat.

[U of I Extension news release]

Low-fat turkey talk

[NOV. 22, 2002]  Yes, the holiday bird can be a tasty low-fat entree for many to enjoy. According to Jananne Finck, nutrition and wellness educator with University of Illinois Extension in Springfield, the United States Department of Agriculture forwards the following hints to lower the fat in turkey:

•  Pre-basted turkeys are high in fat. Buy a regular bird, if possible.

•  Baste with broth instead of greasy drippings.

•  To keep turkey fat out of the dressing, bake it separately in a lightly greased pan.

•  Eat less skin. Three ounces of light turkey meat with skin have 7 grams of fat; without skin, 3 grams of fat. Three ounces of dark meat with and without skin have 10 and 6 grams of fat.

[U of I Extension news release]

Let’s talk turkey -- safe turkey

[NOV. 1, 2002] 

Cooking a stuffed turkey is riskier than cooking one not stuffed. Harmful bacteria can survive in stuffing that has not reached the safe temperature of 165 F, possibly resulting in foodborne illness. Therefore, it is essential that you always use a food thermometer to check the temperature of the stuffing. For safety and uniform doneness, cook stuffing separately in a casserole.

The ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated; chill. Mix wet and dry ingredients just before putting stuffing into a casserole or filling the turkey cavity. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.

The safest way to cook stuffing is in a casserole in a 325 degree oven. The internal temperature of the stuffing must reach 165. If you choose to stuff your turkey, make sure it is stuffed loosely. Cook the turkey immediately after stuffing. Use a food thermometer to check the temperature in the innermost part of the thigh and in the center of the stuffing. Even if the innermost part of the thigh has reached a safe internal temperature of 180, the center of the stuffing inside the turkey may not have reached 165 and can cause foodborne illness. Continue to cook the stuffed turkey until the stuffing has reached 165.

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Standing time

For quality, you may choose to let the turkey stand for 20 minutes to let juices set. If your turkey is stuffed, the temperature of the stuffing will also continue to rise during this time. Remove all the stuffing from the turkey immediately after standing time.

Refrigerate stuffing in shallow containers. Use leftover stuffing within one to two days for best quality.

Buying stuffed turkeys without the USDA or state mark of inspection is not recommended. Turkeys purchased stuffed and frozen that have the USDA or state mark of inspection on the packaging are safe because they have been processed under controlled conditions. These turkeys should not be thawed before cooking. Follow package directions for handling.

Meat and poultry hot line:

1 (800) 535-4555, toll-free nationwide

1 (800) 256-7072, TTY

USDA Food Safety and Inspection Service site:

www.fsis.usda.gov

[USDA "Food Safety Facts"
provided by the Logan County Health Department]

Animals for Adoption

From the Department of Natural Resources

Illinois outdoor news

[NOV. 23, 2002]  Hunters in Illinois harvested a preliminary total of 1,489 wild turkeys during the 2002 fall firearm turkey season, Oct. 19-27. Among counties with the top county harvest totals were Jo Daviess (157), Pope (73), Marion (70), Union (62) and Fulton (57). The fall firearm turkey harvest this year compared with a statewide harvest total of 1,415 in 2001. A total of 43 counties were open for firearm turkey hunting during the 2002 fall season.

* * *

Illinois recently reported its first confirmed case of chronic wasting disease, when a tissue sample taken from an adult female deer in Winnebago County tested positive for CWD. Hunters and others looking for what they need to know if they are hunting in Illinois or out of state, for general information about the disease, and for new information as it becomes available should check http://dnr.state.il.us/pubaffairs/2002/CWD.htm.

* * *

The Carlyle Lake Waterfowlers Association was honored recently as recipient of the U.S. Fish and Wildlife Service’s Canvasback Award for its efforts on behalf of the Carlyle Lake Wildlife Management Area in Fayette County. Owned by the U.S. Army Corps of Engineers and managed by the Illinois Department of Natural Resources, the 9,486-acre complex of bottomland wetlands, timber and crop lands provides valuable habitat for a wide variety of wildlife. Due to a major levee failure, management of vegetation and water levels was difficult at the CLWMA’s Subimpoundment 3. The Carlyle Lake Waterfowlers Association provided heavy equipment and more than 1,000 hours of manpower to repair broken levees, allowing the IDNR to again regulate water levels at the 312-acre unit, benefiting local and migratory wildlife and waterfowl while enhancing hunting opportunities.

The IDNR nominated the association for the Canvasback Award, which was presented by the USFWS and the Service’s Upper Mississippi River and Great Lakes Region Joint Venture Management Board.

The Carlyle Lake Waterfowlers Association has been active in issues concerning the Carlyle Lake Wildlife Management Area since the early 1980s.

* * *

Avery Outdoors presents the 7th annual Avery International Goose Calling Invitational and Waterfowl Hunt in Marion on Jan. 3-5. It includes the world’s biggest calling event with the sport’s richest prize purse — $12,500 — on Saturday night, Jan. 4. The contest and hunt, coordinated by the Illinois Department of Natural Resources, the Illinois Conservation Foundation and the Williamson County Tourism Bureau, will feature world-class goose callers, including Kelley Powers, Brandon Fletcher, Troy Dishner, Sean Mann, Kevin Popo, Allan Stanley, Mark Carey, Richie McKnight and John Pasoni.

It’s also the only event of its kind that combines a championship goose calling contest with an actual hunt, all designed to raise money for future youth waterfowl hunting events in Illinois. For only $750, hunters get private accommodations for two nights, breakfast Saturday and Sunday, a Friday night dinner and pairings party, two days of waterfowl hunting (including pit fees and Hevi-Shot ammo) with participating goose callers, and a commemorative gift. Proceeds from the event will benefit the Illinois Conservation Foundation, an IRS 501 (c)(3) approved organization, which earmarks the money to support youth waterfowl hunting opportunities and youth education programs in southern Illinois. A portion of the cost of each participant’s hunt is deductible for federal income tax purposes.

Each hunter’s registration is an important investment in the future of outdoor recreation and youth education. For more information, call the Illinois Department of Natural Resources, Special Events, (217) 785-8955, or send an e-mail note to events@dnrmail.state.il.us.

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Would your students like to grow plants and raise insects in your classroom? Would they like to become part of a statewide biological control program to control the invasive purple loosestrife? If so, take part in a workshop, "Biodiversity, Wetlands and Biological Control — Purple Loosestrife: A Case Study," sponsored by the Illinois Natural History Survey and IDNR/ENTICE. Two workshops are being offered for the year 2003: Jan. 25 at Sand Ridge Nature Center in South Holland (Cook County) and Feb. 1 at Volo Bog State Natural Area near McHenry. The workshops are free, CPUDs are offered, and you receive all the items you need to complete the project in the classroom. To register and for more information, contact Susan Post at Illinois Natural History Survey at (217) 333-4322 or spost@mail.inhs.uiuc.edu.

The purple loosestrife study program developed by the Illinois Natural History Survey’s Dr. Michael R. Jeffords and Dr. Robert N. Wiedenmann has received national recognition with its selection for a 2002 Celebration of Excellence award by the University Continuing Education Association. The national UCEA award, designed to encourage innovation and distinction in continuing education, was presented at the organization’s annual conference in Minneapolis last month. The purple loosestrife program presents teachers and other interested parties with options for combating invasive species, utilizing natural controls. An online course, available to middle and high school teachers, is a collaboration of the University of Illinois and the Champaign-based Illinois Natural History Survey, a division of the Illinois Department of Natural Resources. For more information on the program, contact the INHS at (217) 333-6830.

* * *

Reminder: The Illinois Department of Natural Resources will conduct blaster licensure and certification examinations on Feb. 21, 2003, and Oct. 23, 2003, at Ramada Limited, 3281 Northfield Drive, Springfield. Training will be provided at the testing location prior to each exam. All individuals whose duties include the direct supervision of blasting operations at surface coal and non-coal mining operations are required to be licensed or certified. Applications must be received before examination. For an application form or to schedule a training class, contact IDNR’s Blasting and Explosives Division, One Natural Resources Way, Springfield, IL 62702-1271. Individuals in need of training modifications to enable their participation should notify the Blasting and Explosives Division at (217) 782-9976 or TTY (217) 524-4626.

***

Applications are being accepted for the Small Project Program of the Wildlife Preservation Fund, administered through the IDNR Office of Resource Conservation, Division of Resource Protection and Stewardship. This program is funded through a voluntary checkoff designation to the Wildlife Preservation Fund on the state income tax form.

Small Project Program proposals may address many types of projects, including management, site inventories or education. Examples of past projects include wildlife habitat improvement, species enhancement, education and research projects throughout the state, focusing on species ranging from birds to turtles, and habitat ranging from forests to prairies. Individual proposals are eligible for up to $1,000 from the Wildlife Preservation Fund. The grants would be effective July 1, 2003 - June 30, 2004.

The Illinois Wildlife Preservation Fund Small Project Program packet for 2004 includes a program explanation, instructions for completing the application form and an application form. The packet is available on request; phone (217) 785-8774 or e-mail SpecialFunds@dnrmail.state.il.us. You will need to provide the following information: name, affiliation, address and telephone number. Applications will be accepted through April 15, 2003.

[Illinois Department of Natural Resources
press release]

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