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Pahrump Mirror
Pahrump, Nevada
November 6, 1997     Pahrump Mirror
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November 6, 1997

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Food, Health and Fitness Pahrump Valley Gazette, Thursday, November 6, 1997 13 all help bolster your body's immune system sO you can fight off infections." :,: ,:; : Milk labels The milk make-ov The Chopping Block Their commercials claim that with a name like theirs, it has to be good. I say when a company has been around producing their special products for 100 years, it has to be good. It was in October of 1897 that a young Jerome M. Smucker began selling his home-made apple butter door to door in his native OrrviUe, Ohio. There's good reason to celebrate their centennial. The one-man, one-product operation from a horse-drawn wagon has mushroomed to employing close to 2,000 in 13 coun- tries, producing a wide range of fruit preserves, spreads, juices, toppings and syrups, some with no sugar. Still family-owned, they still maintain their Orrville plant. These are not just bread and dessert toppings -- they have other culinary uses, from their recipe development kitchens we offer just a sampling of possibilities. The first is a simple but flavor-laden chicken which was bathed in and basted during baking with an apricot and soy sauce marinade. Carrying on the apricot flavor, we have skewered sea scallops brushed with apricot chutney. APRICOT CHICKEN 1/2 cup Simply Fruit Apricot 2 tablespoons soy sauce 1 tablespoon lemon juice 1/4 cup minced onion 1 tablespoon chopped parsley 1/8 teaspoon oregano 1 (2-lb.) broiler-fryer, cut into serving pieces bn a mixing bowl, combine apricot spread, soy sauce, lemon juice, onion, parsley and oregano; set aside 1/4 cup of mixture for basting. Add chicken pieces (skinned, if desired) to remaining sauce and turn several times, coating pieces well. Refrigerate at least 5 hours or overnight; turn pieces several times during refrigeration. Remove from sauce and place in a single layer in baking pan. Bake, uncovered, in a 375* oven 45 to 50 minutes, or until chicken is tender and lightly browned. Brush with reserved sauce several times during cooking. Brush remaining reserved sauce on chicken just before serving. Makes 4 servings. SEA SCALLOPS WITH APRICOT CHUTNEY 1/2 cup Apricot Preserves 1/4 cup horseradish 1/2 teaspoon coarse ground pepper 12 slices bacon 12 large sea scallops (1 to 1/2 ounces each) 4 bamboo skewers* 2 tablespoons butter, melted 8 spinach leaves, sterns removed 2 lemons, halved Combine Apricot Preserves, horseradish and pepper. Mix well; set aside. (This makes the apricot chutney which will keep in the refrigerator for up to 3 weeks.) Place bacon on wire rack in baking dish. Bake at 350* until half done, about 13 minutes. Wrap bacon strip around edge of each scallops; thread 3 scallops on each skewer leaving a 1-inch gap between scallops. Place skewers in buttered pie pan; brush scallops lightly with melted butter. Broil 8 minutes or until scallops turn opaque, turning once. To serve, place 2 spinach leaves and I half lemon on each of 4 plates. Spoon 1/3 Apricot Chutney onto 1 spinach leaf on each plate. Remove scallops from skewers and place 3 on second spinach leaf on plate. Serve immediately. *Soak bamboo skewers in water before using. Obstructive pulmonary disease by Molly Williams Pahrump Valley Home Health Obstructive pulmonary disease is characterized by difficult expiration. More force is required to expire a given volume of air, or emptying of the lungs is slowed, or both. According to Roger Gaithier RRT (Registered Respiratory Therapist) probably the most common pulmonary obstructive diseases are asthma, chronic bronchitis and emphysema. Because many individu- als have both chronic bronchitis and emphysema, these diseases together are often called chronic ob- structive pulmonary disease (COPD). COPD is second only to heart disease as a cause of disability in adults younger than 65 years of age. More than one third of all patients admitted to Vet- erans hospitals have evidence of COPD. Emphysema causes enlargement and destruction of the alveolar walls with loss of elasticity and trapping of air. Chronic bronchitis produces inflammation and thickening of mucous membrane with accumulation of mucus and pus leading to obstruction. Bronchial asthma produces thick mucus, mucosal edema, and smooth muscle spasms causing obstruc- tion of the small airways. This disease can be acute and chronic. As a result of these conditions there is obstruction of air flow. An impaired air way caues great anxiety and fright to those experiencing this discomfort. People with COPD usually reduce their physical activity, may have trouble eating and talking as these activities require energy and air. If a person is unable to exchange oxygen and carbon dioxide because of COPD their whole life-style is disrupted. The primary cause of COPD is cigarette smoking, air pollution and occupational exposure to noxious dusts and gases. Other causes of COPD may be allergy autoimmunity, infection, genetic predisposi- tion and aging. When diagnosed with a lung problem that impairs your ability to breathe you will probably be treated by either a respiratory therapist or a registered respira- tory therapist. Roger Gaithier RRT said Nevada does not require respiratory therapists to be registered. The respiratory therapist is employed in just about all medical settings. Their expertise lends itself well to hospitals, clinics, neonatal intensive care, emer- gency rooms and many other settings. The respira- tory therapist follows doctors orders, draws blood gases, monitors ventilators and sets up other oxygen equipment. They may make home visits to assist with respiratory care. They are very good at teaching patients how to use their oxygen equipment cor- rectly. Patients with breathing problems may benefit by joining the Better Breathers Club which was started here in Pahrumpby Roger Gaitier RRT and is spon- sored by the American Lung Association. The Better Breathers club provides information, teaching and support to its members.Call Roger at 751-1334 for meeting times.