Polish Sausage Platter Brings Warmth To Winter Table
Polish cuisine adds variety with a hearty sausage platter. Large smoked sausage simmers in beer with cabbage and onions while potatoes boil separately. Bacon optional. the dish blends flavor, economy, and ease for six servings.
MENTIONED IN THIS ARTICLE
America
Poland
Cocopah Student Wins Blue Ribbon for Chili Recipe
Miss Melanie Castleberry a sixth grader at Cocopah school won a first place blue ribbon at the Arizona State Fair for her original chili recipe. She is part of the 4 H Club Foods and Nutrition Project and displayed a Southwestern table setting with her favorite dish menu including chili crackers tossed salad fruit jello and milk.
MENTIONED IN THIS ARTICLE
Melanie Castleberry
Cocopah School
Melanie
4-H Club Foods and Nutrition Project
Kabobs served with fruit salad garnish
Readers enjoy fruit kabobs arranged with cling peach slices red apple orange segment and pitted prune for a simple attractive salad accent.
Grapefruit as a bonus ingredient in creative salads
The article highlights choosing high quality grapefruits from USDA tips. It suggests looking for firm shapes, heavy for size, noting thin skin and avoiding bruised or moldy fruit. It includes recipe ideas using grapefruit shells as serving vessels with beans, cheese and onions, and sherbet-topped fruit bowls.
MENTIONED IN THIS ARTICLE
U.S. Dept.of Agriculture
USDA
U.S
Buffet Hygiene Warnings From Consumer News
Energy shortages aside, do not rely on candles to keep buffet foods hot. Keep hot items above 140 F, use electric warmers, and place food over crushed ice. Cold foods must stay below 40 F and should be chilled in advance. Do not leave any dish at room temperature for more than two to three hours to prevent food poisoning.
MENTIONED IN THIS ARTICLE
Washington
UPI
Uncle Sam
Office of Consumer Affairs
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