New Braunfels Herald Zeitung (Newspaper) - October 1, 1997, New Braunfels, Texas
1QA g Herakj-Zeitung g Wednesday, October 1,1997
Bacteria exist everywhere in nature. They are in the soil, air, water and the foods we eat When they have nutrients, moisture, time and favorable 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 foe 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 zone.” That’s why the U.S. 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 90-degrees, 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 in baking, roasting, frying and boiling 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 well-done 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 temperature In the absence of a meat thermometer, red meat is done when it is brown or grey inside and poultry when juices run clear
lf raw meat and poultry have been handled safely, using the above preparation recommendations will make them safe to eat lf raw meats have been mishandled, bactena 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 preparanon Storing Leftovers One of the most common causes of foodbome illness is improper cooling of cooked foods Because bactena arc ever.where, even after food is cooked to a safe internal temperature, they can be reintroduced to the fetid and then reproduce for this reason leftovers must be put in shallow containers, for qfock cooling and refrigerated within two hours Reheating Foods should be relieated thoroughly to an internal temperature of 165 degrees or until hot and steaming In the microwave oven, cover food and route so it heats evenly Follow the manufacturer's instructions for sand time for more thorough heating. In the absence of manufacturer’s 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 mov ement of molecules, causing bactena to enter a dormant stage Once thawed, these bactena can again become active and multiply to levels that may lead to foodbome illness Because bactena on these foods will grow at about the same rate as they would on fresh food, thawed foods should be handled as any other penshablc food A temperature of 40-degrees should be maintained in the refrigerator In contrast to freezer storage, penshablc foods will gradually spoil in the refrigerator Spoilage bactena will make themselves known in a vanety of ways. The food may develop an uncharactenstic odor, color andor become sticky or slimy Molds may also grow and become visible. Bactena capable of causing foodbome illness either don’t grow or grow very slowly at refrigerator temperatures A refrigerator/freezer thermometer should always be used to verity that the temperature of the unit is correct.
Because we know how different temperatures affect foe growth of bactena ui our food, we can protect ourselves and our families from foodbome illnesses by proper handling, cooking and storing foods al safe temperatures (Submitted by the US Department
Try these winning recipes at the next covered-dish meal
CHUCK WAGON PASTA SALAD 8 ounces uncooked wagon wheel or bow-tie pasta
1/4 cup Kikkoman Soy Sauce I tablespoon prepared yellow mustard
4 teaspoons brown sugar, packed 1/2 pound cooked roasted beef, cut into I/4-inch thick slices
1 cup coarsely chopped onion
2 tablespoons vegetable oil
I medium zucchini, cut in half lengthwise and sliced I medium-sized red or green bell pepper, cut in 1-inch pieces 1/3 cup chopped fresh parsley.
Cook pasta according to package directions, omitting salt. Meanwhile, blend next 3 ingredients and cut beef into 172-inch pieces; set aside. Drain pasta, rinse and drain well. Turn out into large serving bowl, cover. Saute onion in hot oil in large skillet over medium-high 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
1.3 cup chopped onion (finely)
2 cups whole or 2 percent milk 4 eggs
I cup biscuit mix 1/4 teaspoon salt
1/8 teaspoon pepper
Grease pie plate. Sprinkle bacon, cheese and onion in plate. Mix remaining ingredients for I 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.
AUNT WINNIE’S BAKED
I 15-ounce can asparagus spears, drained
I 15-ounce can very young small tender peas, drained I 8-ounce can sliced water chestnuts, drained I 4-ounce can mushroom stems and pieces, undrained
one IO 3/4-oz. can cream of mushroom soup
I 1/2 to 2 cups grated American cheese
Approximately I cup buttered bread crumbs
Lightly spray a 9-by-9-inch 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, P O. Box 1066, Sabinal. TX 78881)
CHICKEN AND WILD RICE CASSEROLE
1 broiler chicken
2 cups water
I cup cooking sherry I 1/2 teaspoons salt I medium onion, chopped I pound mushrooms, sliced I package wild rice I cup light sour cream I 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 1/8 to 1/4 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 9-by- 13-inch pan.
Bake at 350 degrees for 45 to 55 minutes. Serves eight to IO. (Submitted by Too Many Cooks)
POPPY SEED HAM AND CHEESE BISCUITS 2 pans pre-made rolls (24 in a foil pan)
I pound mozzarella cheese
1 package sliced Bryan ham
2 sticks margarine, melted
2 tablespoons poppy seeds
3 tablespoons prepared mustard
I teaspoon Worcestershire sauce I 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 hklf ham and cheese on bottom layer covering completely. Replace 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 pre-made indention and serve with fruit or salad. Great for parties or quick get togethers.
PARMESAN FRESH HERB MUFFINS I cup Martha White Self-Rising Flour
1 cup Martha White Self-Rising Com Meal Mix
2 eggs, beaten
I 1/2 cups buttermilk 1/4 cup butter or margarine, melted 1/2 cup grated Parmesan cheese 1/3 cup chopped fresh basil, dill and/or parsley
1/2 teaspoon coarsely cracked pepper
Heat oven to 450 degrees. Grease muffin pan. In medium bowl combine flour and com meal. Add eggs, buttermilk and butter, stir to blend.
Add remaining ingredients; stir just until blended. Fill muffin cups two-thirds full. Bake at 450 degrees for 18 to 20 minutes or until golden brown.
Makes 12 to 14 muffins.
For goodness shame in trying easier.
sake, there’s no to rpake your life
I’ve 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
I quart deli potato salad
1/2 cup sliced radishes
1/2 cup sliced cucumber or zucchini
1/2 cup chopped red or green bell
Gently mix all ingredients. Makes eight servings.
POTATO CORN SALAD
I pint deli potato salad
I can whole kernel com with red and
green peppers, drain
1/8 teaspoon ground cucim or chili
Gently mix all ingredients. Makes four servings.
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187 IH 35 Wilt Courtyard Shopping Cantor New Braunfels, TX 78130
Mon.-Sat. 8-8* Sun. 11:38-4:30 (830) 825-8611 • Darrell Jackson, Owner
(Amp yerip Sonora Copal* wbttW ■SM pm
UU prices food October a October 4
YOU CAN COUNT ON UAM FOS SATISFACTION GUARANTOR) Of YOUR MONTY RACK MMT MduCM mm* moucCom. «ocai puntMMi cm aam* ct cur verier Urn pea*. 4mm rn mmt leper 4
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