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   New Braunfels Herald-Zeitung (Newspaper) - June 27, 2001, New Braunfels, Texas                                Contact Features Editor Betty Taylor at 6259144 FOOD June IB PAT RASOR Preserving peppers Peppers are a popular complement to meals as Americans palates desire more Different varieties of peppers range in pungency from the sweet bell to the fiery The general rule is the smaller the pepper the Thats because the capsaicin the compound in chili peppers that gives them their heat is in the ribs of the and smaller chiles have a high er ribtomeat Peppers can be frozen or When canning and pickling follow the direc tions exactly to ensure a safe Peppers are a low acid vegetable and when preserved improperly can cause a dan gerous food poisoning that can be Caution should be taken when handling hot pep The volatile oils found in some varieties can cause chemical When working with hot its a good idea to wear rubber gloves and be careful not to touch eyes or face with unwashed Selection Select firm peppers with a smooth free of dis soft spots and insect If canning pep note that an average of nine pounds is needed per canner load of nine Peeling chile peppers Peppers can be peeled by roasting in a hot oven 400 degrees for six to eight until the skin To use the range place chiles for several minutes on a hot electric or gas burner after covering the burner with a layer of heavy wire Turn peppers frequently to prevent scorching and ensure even Remove from heat and allow to For easier place peppers in a pan and cover with a damp cloth or dip into ice water to Canning peppers Peppers are low in and must be processed using a pressure For proper procedure and come by the Extension office and ask for publication Home Canning More pepper pointers When your mouth is on fire from eating peppery alleviate the burn by consuming milk or other dairy Keep fresh chile peppers refrigerated in a paper If purchased in good condi they should keep at least a Patricia Anderson Rasor is the Comal County Extension She can be reached at Water conservation in the kitchen Use a pres sure cooker to save energy and Comal County Extension Office Fourth fare Photos submitted Above Mississippi Mud Cake is a rich chocolate cake that is a hit with kids and A big plus is you can bake and serve in the same Right Layered Picnic Loaves will surely be a They are made ahead and easy to Keep your celebration safe and happy with these picnic tips SPECIAL TO THE HERALDZEITUNG Next week is the Fourth of and we will celebrate freedom and independence with pic nics and family Because we experience very hot summers here in we need to take extra precautions with our food as we enjoy holiday Bacteria grow and multiply rapid ly in the Here are some tips from Kraft Foods to keep your July 4th picnics and cookouts safe Safe serving temperatures Serve foods at the proper tem Hot foods should be kept above 135 degrees and cold foods below 35 Cooler savvy Always keep the cooler in the To minimize the number of times the cooler is keep the drinks in one cooler and the meats and salads in another label the And never leave the cooler in the hot trunk of the Keep picnic foods out of the sun Set out small batches of food at a time as a general discard any foods which have been left in the sun for over an keep foods covered until ready to Save those newspapers Newspaper is a great Pack several layers of newspaper on top of items in the cooler to help keep the cold foods chilled Homemade ice blocks Fill clean milk cartons or milk jugs with water and freeze until Add them to the cooler to help keep the chilled picnic foods When the cold water can be used as refreshing drinking water or for cleaning up everything from the kids to rins ing off the Quick cleanup Moisten several washcloths the night before your place in a sandwich seal and Add to your picnic basket or cool er right before you leave to help keep your foods cool and later on provide a refreshing way to clean up after the picnic is LAYERED PICNIC LOAVES Taste of Home Reiman Publishing 2 unsliced loaves 1 pound each Italian bread cup olive or vegetable oil 3 garlic minced 2 teaspoons Italian divided pound deli roast beef pound sliced mozzarella cheese 16 fresh basil leaves 3 medium thinly sliced pound thinly sliced salami 1 jar ounces marinated artichoke drained and sliced 1 package 10 ounces readyto serve salad greens pound deli chicken 1 medium thinly sliced teaspoon salt teaspoon pepper Cut loaves in half horizontally hollow out tops and leav ing shells discard removed bread or save for another Combine oil and garlic brush inside bread Sprinkle with 1 teaspoon Italian Layer bottom of each loaf with a fourth of the roast mozzarel arti salad chicken and Repeat Season with pepper and remaining Italian Drizzle with remaining oil mix ture if Replace bread tops wrap tightly in plastic Refrigerate for at least 1 hour before Yield 2 loaves 12 servings MISSISSIPPI MUD CAKE Lubys Cake 1 cup 2 sticks butter or mar softened 2 cups granulated sugar cup unsweetened cocoa 4 extralarge eggs cups allpurpose flour 1 cup chopped pecans 1 teaspoon vanilla Icing cup 1 stick butter or mar garine cups sifted powdered sugar 2 cups marshmallows 2 tablespoons plus tea spoons unsweetened cocoa cup milk cup pecan pieces Garnish Top with whipped cream or cherries Preheat oven to 350 Grease and flour a 13 x 9inch baking In a large beat together sugar and cocoa until smooth and Add one at a beating well after each Add pecans and Mix just until Pour into prepared Bake 30 to 35 minutes or until wooden toothpick inserted comes out Cool on wire cooling For combine cocoa and milk in a medium Cook over mediumlow heat just until marshmallows are stir ring Drizzle over Sprinkle with pecans and cool Garnish with whipped cream and FDA to inspect food plants for allergenic ingredients BY PHILIP BRASHER Associated Press Writer NEW ORLEANS AP The Food and Drug Administration plans to inspect thousands of candy bakeries and other processors over the next two years to make sure ingredients that cause com mon allergic reactions arent getting into food and candy The FDA decided on the which could involve as many ag after recently test ing several plants in Minnesota and Onefourth of the ice cream and candy mak ers tested had ingredients such as peanuts that werent disclosed on prod uct Wed like to go out and see if that is true in the rest of the said Kenneth an FDA offi Foods are supposed to disclose all ingredients except for color ings and but aller genic ingredients some times slip into foods unde tected because machinery hasnt been cleaned prop erly between different industry officials Training for the inspectors will take up to a Falci The agency also has asked food makers and their ingredient suppliers to study all of the thou sands of color ings and spices that are in use to identify those that are made from common Falci Under federal com panies are not required to disclose the composition of colorings and spices on food Some 7 million Americans who suffer from food allergies rely on ingre dient labels to tell which processed foods are safe for them to Some food particularly peanut can be claiming an estimat ed 150 lives a Allergy related food recalls jumped 20 percent last year to more than according to the Eight food groups are responsible for most aller gic reactions Crustaceans such as crab and lobster tree nuts such as almonds and walnuts and   

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