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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Apr 29, 1998
Page
10
Cinco de Mayo marks Mexican Independence Day with a look at authentic Mexican cooking. Fresh vegetables grains and legumes form the core, tortillas are toasted on a griddle, cheese is lean, and fish and poultry feature prominently alongside vibrant salsas and bean and corn dishes that underpin modern Mexican meals.
A detailed recipe for beans and rice featuring pinto beans with onion bay leaves garlic and a seasoned bean paste, served with a cilantro garnished rice cooked in chicken broth with jalapeno tomatoes onion garlic and peas. Each serving is about 270 calories and 3 grams fat.
May menus list meals for seniors aged 60 and over across sites including Emmitsburg Thurmont Libertytown Brunswick Woodsboro Middletown and more. Daily options feature turkey, beef, tuna and chicken dishes with sides and desserts. Reservations can be made by calling 694-1605 weekdays.
Health notes calcium intake from low fat and non dairy sources. Suggests non dairy foods like canned fish with bones dried figs turnip greens and blackstrap molasses. Provides two calcium rich recipes Irish style potato chive pancakes and panna cotta with mixed berries with nutrition details.
A national coalition PFSE launches a broad education drive on safe food handling. It highlights washing hands and surfaces, preventing cross contamination, cooking to proper temperatures, and refrigerating promptly. The campaign plans to personify bacteria with a slimy green character BAC to engage households nationwide.
The Extension Line promotes the Fight BAC campaign to raise awareness of foodborne illness sources and prevention from shopping to storage. It outlines how bacteria live on raw produce, can transfer between food and people, grow at room temperature, and are most risky for infants and elderly. Free fact sheets available by mail from Frederick County Extension Service.
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