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Saint Clair Times Newspaper Archives Nov 8 2012, Page 5

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Saint Clair times (Newspaper) - November 8, 2012, Saint Clair, MichiganLocals. Clair times St. Clair county Leeds and Trussville ala., thursday november 8, 2012 a 5aupdating the old family recipes we All have old recipe books and recipes that have been around for years but Are they Safe to use Many of the ways that food was handled or preserved in the past Are to longer recommended. According to the. Public health service the four most serious food borne pathogens Are e. Coli Salmonella listeria Monocyte genes and campy Bacter jejune. Other than Salmonella these bacteria were not known As a threat to food safety until recently. Some of the bacteria Are new and some of them have just developed into stronger strains. Americans have become More cautious after several instances of food borne illness that caused the deaths of individuals made the headlines. There Are Many unsafe recipes in magazines and on the internet. Canning recipes should be from 1989 or newer. When in doubt about the safety of a Canning recipe you have be sure to compare it to instructions from a modern recipe or Contact me at the St. Clair county Extension office. The following Are some critical food safety Points on a recipe that should be checked and updated if not Correct. Oven temperatures should be no lower than 325 degrees f. For cooking meats poultry or casseroles that contain meat or poultry. At an oven temperature lower than 325, it takes a Long time for the temperature of the meat or poultry to Rise to a level High enough to kill bacteria or prevent the growth of More bacteria. Once food is thoroughly cooked the bacteria should be destroyed and the oven temperature May be lowered to keep foods hot until serving time. Cook eggs thoroughly until the Whites and Yolk Are firm. If a recipe Calls for uncooked or partially cooked eggs do not use the recipe unless commercially pasteurized eggs can Are suitable to reduce the risk. Eggs that have not been pasteurized should be cooked to 160 degrees f. A soft custard mixture that Coats a Metal spoon or knife inserted into the Center a baked custard or quiche will come out clean when the eggs Are cooked to the proper m. Angela Treadaway temperature. The milk sugar and egg base for homemade ice Cream and eggnog can be heated to 160, then chilled before adding the other ingredients to make the recipe Safe to use. Heating the eggs to this temperature will destroy the bacteria present in the raw eggs. Meat and poultry need to be handled with care to insure that any bacteria they have come in Contact with Are destroyed. This is even More critical for ground meat products. Springville preparing for veterans Day dinner nov. 12 by will Heath St. Clair times editor Springville a former City councilman John Coyne is expecting a record crowd for this years veterans Day dinner. A a it a grown every year a he said last week. A we expect it to be really big this the dinner is set for nov. 12 at first United methodist Church in Springville. It is free to All who attend and Coyne said three on a string is scheduled to provide entertainment. A we always feed around 200,�?� he said. A i feel like with three on a string coming Well feed even More than the dinner begins at 5 30. Local veterans groups will be honoured As part of the program. A i expect a full House a cd one said. A i is great food and everybody will have a Good time. A you can to beat Contact will Heath at wheat thestil airtime. Com. Pes Are in circulation so Check the oven temperatures Check for raw eggs and make sure that the directions for handling meats or poultry Are Safe. When using old Canning or pickling recipes compare them to current recommended practices to see if they Are Safe or it is even better to get current recipes from your local county Extension office. For More information ple ase Call regional Extension agent Angela Treadaway at the St. Clair county Extension office at 205-338-9416 or email. A Angela Treadaway regional Extension agent Golden travellers planning trip to Pigeon forge join the Ragland Golden travellers on a trip to Pigeon forge Tenn. Nov. 16-18. There will be six shows which include two dinner shows and one breakfast show. The bus trip and two night lodging will Cost $305 per person double occupancy. For More information Call sue at 205-472-2207 or 205-706-8095. World finance corporation world class loan amp tax service Jall us today for your Holiday loan we Are Sautai a helpers Loans from 138 to 3000 Loans subject to our most Liberal lending policies credit problems no credit former bankruptcy no problem l High Polk manager Brittany Hollis asst. Manager Nicole King car 205-640-4160 Mon. Amp Fri. 8 30 am 6 00 pm. 8 30 am 5 30 pm the inside color of the meat is not always an accurate indicator. The Only Way to insure that the internal temperature of the meat is High enough is to use a thermometer. The following Chart shows appropriate temperatures. Ground beef veal pork Lamb a 155 degrees f. Ground Chicken or Turkey a 165. Beef veal or Lamb roast or steaks a 145, rare 160,. 170, Well. Pork chops roast ribs a 160, med 170, Well. Ham fresh raw a 160. Ham cured or fully cooked a 140. Whole Chicken or Turkey a 165. Poultry breast a 165. Poultry thighs a 165. Stuffing cooked separately a 165. Meat or poultry should not be partially cooked unless it is to be finished cooking in another Way immediately. Meats and poultry should be completely cooked before adding to other ingredients in a casserole. If the meat is to be marinated do so in a covered Glass Container in the refrigerator. Do not use marinade on cooked food that has been in Contact with raw meat or poultry. Do not Baste cooked meat with a Brush that has been in Contact with raw meat or poultry. 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