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New Braunfels Herald Zeitung: Wednesday, October 1, 1997 - Page 9

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   New Braunfels Herald-Zeitung (Newspaper) - October 1, 1997, New Braunfels, Texas                                10A O HeraldZeitung O WedneJday Degrees count Bacteria exist everywhere ih nature They are in the soil air water and the foods we eat When they have nutrients moisture time and fayorable temperatures they grow rapidly increasing in numbers to the point where some can cause illness Therefore understanding the important role temperature plays in keeping food safe is critical If we know the temperature at which food has been handled we can then answer the question Is it safe The Danger Zone Bacteria grows most rapidly in the range of temperatures between 40 degrees and 140 degrees doubling in number in as little as 20 minutes This range of temperatures is often called the danger Thats why the Department of Agriculture Meat and Poultry Hotline advises consumers to never leave food out of refrigeration longer than two hours If the temperature is above 90degrees food should not be left out more than one hour Cooking Raw meat and poultry should always be cooked to a safe internal temperature Temperatures reached n baking roasting frying and soiling will destroy bacteria that can cause foodbome illness When roasting meat and poultry use an oven temperature no lower than 325 degrees Cook ground meats to an internal temperature of 160 degrees and ground poultry to 165 degrees Steaks and roasts cooked to an internal temperature of 145 degrees are medium rare 160 degrees are medium and 170 degrees are welldone For doneness poultry breast meat should be cooked to an internal temperature of 170 degrees 180 degrees for whole birds Use a meat thermometer to assure that meat and poultry have reached a safe internal lemperature In the absence of a meat thermometer red meat is done when it is brown or grey inside and Doultry when juices run clear If raw meat and poultry have been handled safely using the above preparation recommendations will make them safe to eat If raw meats iave been mishandled bacteria may grow and produce toxins which can cause foodbome illness Those toxins that are heat resistant are not destroyed by cooking Therefore even though cooked meat and poultry mishandled in the raw state may not be safe to eat even after proper preparation Storing Leftovers One of the most common causes of foodbome illness is improper cooling of cooked foods Because bacteria are everywhere even after food is cooked to a safe internal temperature they can be reintroduced to the food and then reproduce For this reason leftovers must be put in shallow containers for quick cooling and refrigerated within two hours Reheating Foods should be reheated thoroughly to an internal temperature of 165 degrees or until hot and steaming In the microwave oven cover food and rotate so it heats evenly Follow the manufacturers instructions for stand rime for more thorough heating In the absence of manufacturers instructions at least a two minute stand time should be allowed Cold Storage Temperatures Properly handled food stored in a freezer at 0 degrees will always be safe Freezing keeps food safe by slowing the movement of molecules causing bacteria to enter a dormant stage Once thawed these bacteria can again become active and multiply to levels that may lead to foodbome illness Because bacteria on these foods will grow at about the same rate as they would on fresh food thawed foods should be handled as any other perishable food A temperature of 40degrees should be maintained in the refrigerator In contrast to freezer storage perishable foods will gradually spoil in the refrigerator Spoilage bacteria will make themselves known in a variety of ways The food may develop an uncharacteristic odor color become sticky or slimy Molds may also grow and become visible Bacteria capable of causing foodbome illness either dont grow or grow very slowly at refrigerator temperatures A thermometer should always be used to verity that the temperature of the unit is correct Because we know how different temperatures affect the growth of bacteria iij our food we can protect ourselves and our families from foodbome illnesses by proper handling cooking and storing foods at safe temperatures Submitted by the Department Try these miming recipes at the next covereddish meal CHUCK WAGON PASTA SALAD 8 ounces uncooked wagon wheel or bowtie pasta cup Kikkoman Soy Sauce I tablespoon prepared yellow mustard 4 teaspoons brown sugar packed pound cooked roasted beef cut into thick slices 1 cup cdarSely chopped onion 2 tablespoons vegetable oil 1 medium zucchini cut in half lengthwise and sliced 1 mediumsized red or green bell pepper cut in 1inch pieces cup chopped fresh parsley Cook pasta according to package directions omitting salt Meanwhile blend next 3 ingredients and cut beef into inch pieced set aside Drain pasta rinse and drain well Turn out into large serving bowl cover Saute onion in hot oil in large skillet over mediumhigh heat one minute Stir in zucchini and bell pepper cook two to three minutes until vegetables are tender yet crisp Remove from heat stir in parsley and soy sauce mixture Add to pasta with beef tossing well to combine Makes six servings QUICK AND EASY BACON CHEESE PIE 12 slices Bryan bacon crisply cooked and crumbled 1 cup shredded natural Swiss or Cheddar cheese cup chopped onion finely 2 cups whole or 2 percent milk 4 eggs 1 cup biscuit mix teaspoon salt teaspoon pepper Grease pie plate Sprinkle cheese and onion in plate Mix remaining ingredients for 1 minute until smooth Pour into pie plate Bake 35 to 40 minutes or until knife inserted in center comes out clean Cool five minutes before cutting and serving Serves six AUNT WINNIES BAKED ASPARAGUS SUPREME 1 15ounce can asparagus spears drained 1 15bunce can very young small tender peas drained 1 8ounce can sliced water chestnuts drained 1 4ounce can mushroom stems and pieces undrained one 10 can cream of mushroom soup 1 to 2 cups grated American cheese Approximately 1 cup buttered bread crumbs Lightly spray a 9by9inch baking dish with cooking spray Begin layers by gently placing asparagus spears in bottom of dish Cut large spears in half lengthwise if needed to cover bottom completely Pour drained peas evenly over asparagus Place drained water chestnuts side by side on top of peas Scatter mushrooms over water chestnuts with a spoon and pour remaining mushroom liquid on top In a medium bowl stir soup and cheese together Drop by spoonfuls all over top Fill in the blank areas by spreading with spoon or spatula In a small skillet toss small broken pieces of bread in melted butter over medium heat until toasted Sprinkle over soup Bake uncovered at 350 degrees for 35 to 40 minutes until bubbly and golden brown on top Let stand five minutes before serving May be assembled the day before cover and store in refrigerator bake and serve Butter is best for bread crumbs but margarine works fine You could probably even use boxed croutons in a pinch Submitted by Too Many Cooks Box 1066 Sabinal TX 78881 CHICKEN AND WILD RICE CASSEROLE 1 broiler chicken 2 cups water 1 cup cooking sherry I teaspoons salt 1 medium onion chopped 1 pound mushrooms sliced 1 package wild rice 1 cup light sour cream 1 cup cream of mushroom soup In a deep pot add these ingredients chicken water cooking sherry salt and onion Bring to boil reduce heat cover and cook until chicken is tender and thoroughly cooked Take chicken out to cool then skin debone and cut into bite sized pieces Pour into a bowl and refrigerate until fat rises to the top Skim fat off top and discard Saute mushrooms in to cup of broth Use the rest of the broth to cook the wild rice Add some water to the broth to equal the amount of liquid needed for cooking the rice Combine chicken rice and mushrooms Blend sour cream and mushroom soup Add to chicken mixture Put into sprayed 9by13 inch pan Bake at 350 degrees for 45 to 55 minutes Serves eight to 10 Submitted by Too Many Cooks POPPY SEED HAM AND CHEESE BISCUITS 2 pans premade rolls 24 in a foil pan 1 pound mozzarella cheese 1 package sjiced Bryan ham 2 sticks margarine melted 2 tablespoons poppy seeds 3 tablespoons prepared mustard 1 teaspoon Worcestershire sauce 1 small onion chopped finely Slice each pan or rolls lengthwise completely taking off the top layer Place this layer to the side Next lay out half ham and cheese on bottom layer covering the top layer Mix in a small bowl all other ingredients and pour over the top of rolls covering all areas Bake at 300 degrees for 30 minutes uncovered Slice along the premade indention and serve with fruit or salad Great for parties or quick get togethers Serves eight PARMESAN FRESH HERB MUFFINS 1 cup Martha White SelfRising Flour 1 cup Martha White SelfRising Com Meal Mix 2 eggs beaten 1 cups buttermilk cup butter or margarine melted cup grated Parmesan cheese cup chopped fresh basil dill parsley teaspoon coarsely cracked pepper Heat oven to 450 degrees Grease muffin pan In medium bowl combine flour and corn meal Add eggs buttermilk and butter stir to blend Add remaining ingredients stir just until blended Fill muffin cups twothirds full Bake at 450 degrees for 18 to 20 minutes or until golden brown Makes 12 to 14 muffins For goodness sake theres no shame in trying to make your life easier Ive two simple recipes that start with deli potato salad then move on from there The best part is that one takes only five minutes to prepare and the other is ready to go in 60 seconds flat GARDEN POTATO SALAD 1 quart deli potato salad cup sliced radishes cup sliced cucumber or zucchini cup chopped red or green bell pepper Gently mix all ingredients Makes eight servings POTATO CORN SALAD 1 pint deli potato salad 1 can whole kernel com with red and green peppers drain teaspoon ground cucim or chili powder Gently mix all ingredients Makes four servings CRflFTSMflN HARDWARE SALE EXCLUSIVELY AT SEARS SEARS HARDWARE STORES boys both B fliers set 1 router B Craftsman 7 gircMlar sw with case special ijurehasi CfdftsiTiap 25gai air CQifiprifsspr wjth New Braunfels Refrigerators Freezers Ranges Washers Dryers Dishwashers Trash Compactors Microwaves Vacuums Televisions VCRs Stereos Digital Satellite Systems Camcorders Home Theater Packages Home Appliances Electronics delivery on all home appliances over Offer good with mailIn certificate through October 8 Available In molt of the Offer not available In outlet ilore 35 rebate on the installation of all builtin cooking appliances dishwashers over Offer good with mailIn certificate through October 4 Sean provisional Installation only Offer not available In outlet 167 IH 35 West Courtyard Shopping Center New Braunfels TX 78130 96 Sun 830 6258511 Darrell Jackson Owner your Card I whh law monthly payment Sale prices good October 2October 4 YOU CAN COUNT ON SEARS FOR SATISFACTION GUARANTEED OR YOUR MONEY BACK Thit advwtliemenl Includes many reductions special purchases and at out regular lew price ttwiu at mod larger stores Outlet stores Mcludcd Environmental surcharges who IMPORTANT CBHNT DCIAUt Soles lax deUveiy or Installation not Included In monthly payments shown Actual monthly paynwj may be slightly higher In Vt and may vary depending on your current account balance MOO minimum purchase required to open a SeanCharae fUls account Roebuck and Co Whirlpool EFRIGIDAIRE store you know is now close to home   

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