While we're talking snacks and hamburgers, this is one of the prettiest and tastiest onions on the planet.
Just imagine your sandwich or burger with a delicious slice of this sweet onion in the middle of it
Don't plant any white onions! But if you insist, plant them last.
Get your red onions now!
Burgermaster Red Onion: "Burgermaster Red Onion
Allium cepa (Hybrid)
The Onion Red Burgermaster, 'Allium cepa (Hybrid)', has a sweet taste that make burgers and sandwiches complete when they have a slice of this onion. The Red Burgermaster has bright red, globe shaped onions with very attractive, crisp red and white flesh. They are also great in salads and thousands of other dishes where sweet, mild onions are a must. It is very important to keep onions weeded. Note: If the bulb pushes itself out of the ground, cover it with mulch or straw, not soil."
Thursday, March 31, 2005
Wednesday, March 30, 2005
Brandywine Tomato
The winter collards are starting to bolt (develop seed heads and stop growing their beautiful big leaves). So it's time to start planting tomatoes. Here are the most delicious tomatoes on the planet! Get yours today!!
Brandywine Tomato
Brandywine Tomato
Recipe: Rice with Mushrooms
10 mushrooms if canned, or 5 or 6 if fresh ones
3/4 of a cup of rice
Chop up a little onion, parsley, celery, and carrot together, and put them on the fire with two tablespoons of good olive-oil. When this sauce is colored, add two tablespoons of tomato paste, thinned with hot water (or a corresponding quantity of tomato sauce). Season with salt and pepper. Cut the mushrooms into small pieces, and add them to the sauce. Cook for twenty minutes over a medium fire. Put on one
side and prepare the rice as follows:
Fry the rice with a lump of butter until dry; then add hot water, a little at a time, and boil gently. When the rice is half cooked (after about ten minutes) add the mushrooms and sauce, and cook for another ten minutes. Add grated Parmesan cheese before serving.
SIMPLE ITALIAN COOKERY
Antonia Isola
3/4 of a cup of rice
Chop up a little onion, parsley, celery, and carrot together, and put them on the fire with two tablespoons of good olive-oil. When this sauce is colored, add two tablespoons of tomato paste, thinned with hot water (or a corresponding quantity of tomato sauce). Season with salt and pepper. Cut the mushrooms into small pieces, and add them to the sauce. Cook for twenty minutes over a medium fire. Put on one
side and prepare the rice as follows:
Fry the rice with a lump of butter until dry; then add hot water, a little at a time, and boil gently. When the rice is half cooked (after about ten minutes) add the mushrooms and sauce, and cook for another ten minutes. Add grated Parmesan cheese before serving.
SIMPLE ITALIAN COOKERY
Antonia Isola
Tuesday, March 29, 2005
Recipe: Scalloped Cabbage, 1894
Roll crackers as for oysters. Cut cabbage as for slaw.
Put in your pan a layer of crackers, then a layer of cabbage, With
salt, pepper, and lumps of butter, until the pan is filled; cover with
sweet milk. Bake thirty or forty minutes.
Recipes Tried and True
by the Ladies' Aid Society
of the First Presbyterian Church of Marion, Ohio, 1894
Put in your pan a layer of crackers, then a layer of cabbage, With
salt, pepper, and lumps of butter, until the pan is filled; cover with
sweet milk. Bake thirty or forty minutes.
Recipes Tried and True
by the Ladies' Aid Society
of the First Presbyterian Church of Marion, Ohio, 1894
Monday, March 28, 2005
Recipe:Stuffed Eggs Prepared by an Ancient Method
Boil eggs for twenty minutes; then drop in cold water. Remove the
shells, and cut lengthwise. Remove the yolks, and cream them with a
good salad dressing. Mix with chopped ham, or chicken, or any cold
meat, if you choose. Make mixture into balls, and fill in the hollows
of your whites. If you have not the salad dressing mix the yolks from
six eggs with a teaspoonful of melted butter, a dash of cayenne
pepper, a little prepared mustard, salt, vinegar and sugar to taste.
Recipes Tried and True
by the Ladies' Aid Society
of the First Presbyterian Church of Marion, Ohio, 1894
shells, and cut lengthwise. Remove the yolks, and cream them with a
good salad dressing. Mix with chopped ham, or chicken, or any cold
meat, if you choose. Make mixture into balls, and fill in the hollows
of your whites. If you have not the salad dressing mix the yolks from
six eggs with a teaspoonful of melted butter, a dash of cayenne
pepper, a little prepared mustard, salt, vinegar and sugar to taste.
Recipes Tried and True
by the Ladies' Aid Society
of the First Presbyterian Church of Marion, Ohio, 1894
Sunday, March 27, 2005
Recipe: Irish-Italian Parade Soup
With the abundance of vegetables caught in the Metairie Irish-Italian Parade, I am discovering that there are unlimited ways to prepare them.
Across the street from us last week at the parade, there was a man holding up a warped and dented soup pot. People from all the floats were throwing to him because they were trying to throw their veggies into his pot. The ground around him and the lady with him was green with cabbage.
After the parade they called us over and gave us two sacks full of cabbage and potatoes, although we already had more than we thought we could use.
This Easter afternoon is soup time. It seems that every Easter we have a cool snap here in north Louisiana. In a few days the weather will be too warm to enjoy soup, but this evening it will hit the spot.
Here’s the recipe:
Irish-Italian Parade Soup
Chicken:
1 fryer or approximately 3 pounds chicken
2 teaspoons lemon juice
2 teaspoons red wine vinegar
Water
1 tablespoon minced garlic
Liberal shakes of ground black pepper, crushed red pepper, salt, thyme leaves, oregano, and ground sage
Place the chicken in a large soup pot or Dutch oven. Add the lemon juice and vinegar. Fill the pot ¾ full with water and add the other ingredients. Make a pass through the kitchen and add any other spices you like.
Stew the chicken until it is tender.
The Soup:
(Notes: Cut the vegetables in big chunks. Don’t waste time peeling them. Save the extra broth and chicken to use in other dishes.)
¼ cup butter
¼ cup flour
8 cups hot chicken stock
More spices of your choice, such as seasoned salt, black pepper, red pepper, Cajun spice mix, and basil
1 tablespoon Splenda®
2 cups sliced carrots
4 cups diced potatoes
1 cup chopped cabbage
1 cup chopped onion
1 cup sliced celery
2 cups diced chicken
1 can Rotel® tomatoes and green chilies
Cubes of cheddar or Velveeta®
In a large soup pot, make a white roux by melting the butter and stirring the flour into it. Do not brown it. Add the chicken stock and seasonings as desired. Add the fresh vegetables and cook them until they are tender. Add the chicken and Rotel®. Cook a few more minutes.
Adjust the seasonings to your taste. Add cubes of cheese to the bowls as the soup is served.
6–8 generous servings
Across the street from us last week at the parade, there was a man holding up a warped and dented soup pot. People from all the floats were throwing to him because they were trying to throw their veggies into his pot. The ground around him and the lady with him was green with cabbage.
After the parade they called us over and gave us two sacks full of cabbage and potatoes, although we already had more than we thought we could use.
This Easter afternoon is soup time. It seems that every Easter we have a cool snap here in north Louisiana. In a few days the weather will be too warm to enjoy soup, but this evening it will hit the spot.
Here’s the recipe:
Irish-Italian Parade Soup
Chicken:
1 fryer or approximately 3 pounds chicken
2 teaspoons lemon juice
2 teaspoons red wine vinegar
Water
1 tablespoon minced garlic
Liberal shakes of ground black pepper, crushed red pepper, salt, thyme leaves, oregano, and ground sage
Place the chicken in a large soup pot or Dutch oven. Add the lemon juice and vinegar. Fill the pot ¾ full with water and add the other ingredients. Make a pass through the kitchen and add any other spices you like.
Stew the chicken until it is tender.
The Soup:
(Notes: Cut the vegetables in big chunks. Don’t waste time peeling them. Save the extra broth and chicken to use in other dishes.)
¼ cup butter
¼ cup flour
8 cups hot chicken stock
More spices of your choice, such as seasoned salt, black pepper, red pepper, Cajun spice mix, and basil
1 tablespoon Splenda®
2 cups sliced carrots
4 cups diced potatoes
1 cup chopped cabbage
1 cup chopped onion
1 cup sliced celery
2 cups diced chicken
1 can Rotel® tomatoes and green chilies
Cubes of cheddar or Velveeta®
In a large soup pot, make a white roux by melting the butter and stirring the flour into it. Do not brown it. Add the chicken stock and seasonings as desired. Add the fresh vegetables and cook them until they are tender. Add the chicken and Rotel®. Cook a few more minutes.
Adjust the seasonings to your taste. Add cubes of cheese to the bowls as the soup is served.
6–8 generous servings
Saturday, March 26, 2005
Recipe: Ruth’s Deviled Eggs
Ruth always fixes deviled eggs for Easter, and she also boils some eggs to eat
plain, even when there are no colored eggs. “Everybody is supposed to have
eggs because it is Easter.”
I told her I was having stew. “You can’t just have stew,” she said, “no matter
how exotic.”
Ruth’s Deviled Eggs
Boil 6 eggs, peel them, and cut them in half. (By the way, when you boil the
eggs, placing a swish of vinegar in the water makes the peelings fall off easier.)
To the yolks add the following:
1 tablespoon mayonnaise (approximate measurement)
A little bottled ranch salad dressing
A little bit of mustard
2 teaspoons sweet pickle relish
Ruth said, “Look around and find some more things to add. You need a variety of
things.”
She said deviled ham is very good in this mix, but that Bill, her husband, prefers Vienna sausages.
Open a can of Vienna sausage.
She said, “Eat 2 or 3 on the side. A whole can will be too much sausage.”
Chop the sausage fine and stir it into the mix. Stuff the eggs.
Add some paprika if you wish.
(As a Louisiana resident, I must say that a small amount of red pepper mixed with
the paprika makes the eggs more exciting.)
(Myrtle’s Deviled Eggs is posted on February 5, 2005, in the collard patch and
also featured in Flavored with Love, along with more family recipes and stories.)
plain, even when there are no colored eggs. “Everybody is supposed to have
eggs because it is Easter.”
I told her I was having stew. “You can’t just have stew,” she said, “no matter
how exotic.”
Ruth’s Deviled Eggs
Boil 6 eggs, peel them, and cut them in half. (By the way, when you boil the
eggs, placing a swish of vinegar in the water makes the peelings fall off easier.)
To the yolks add the following:
1 tablespoon mayonnaise (approximate measurement)
A little bottled ranch salad dressing
A little bit of mustard
2 teaspoons sweet pickle relish
Ruth said, “Look around and find some more things to add. You need a variety of
things.”
She said deviled ham is very good in this mix, but that Bill, her husband, prefers Vienna sausages.
Open a can of Vienna sausage.
She said, “Eat 2 or 3 on the side. A whole can will be too much sausage.”
Chop the sausage fine and stir it into the mix. Stuff the eggs.
Add some paprika if you wish.
(As a Louisiana resident, I must say that a small amount of red pepper mixed with
the paprika makes the eggs more exciting.)
(Myrtle’s Deviled Eggs is posted on February 5, 2005, in the collard patch and
also featured in Flavored with Love, along with more family recipes and stories.)
Friday, March 25, 2005
Recipe: Ruth’s Cabbage, Potatoes, and Carrots
My sister Ruth is known throughout south Mississippi as an outstanding cook. She has won many prizes. When I told her about the plethora of cabbage, potatoes, and carrots at my house, she made the following suggestion:
Ruth’s Cabbage, Potatoes, and Carrots
1 medium head green cabbage
5-6 medium potatoes
5-6 medium carrots
4 tablespoons butter
Salt to taste
Black pepper to taste
1 cup water
Thoroughly wash the vegetables and cut them into large chunks. Place all the ingredients in a heavy stainless steel pot with a good lid. Cook over high heat until tender.
She insists that is all she does. She can make the simplest foods taste special. All Ruth’s food is always irresistible.
More about Ruth: She is still not feeling well at all. Please pray for her as she struggles to recover from surgery for renal cell carcinoma.
Ruth’s Cabbage, Potatoes, and Carrots
1 medium head green cabbage
5-6 medium potatoes
5-6 medium carrots
4 tablespoons butter
Salt to taste
Black pepper to taste
1 cup water
Thoroughly wash the vegetables and cut them into large chunks. Place all the ingredients in a heavy stainless steel pot with a good lid. Cook over high heat until tender.
She insists that is all she does. She can make the simplest foods taste special. All Ruth’s food is always irresistible.
More about Ruth: She is still not feeling well at all. Please pray for her as she struggles to recover from surgery for renal cell carcinoma.
Wednesday, March 23, 2005
The Metairie Irish-Italian parade. Recipe: Crawfish Stuffed Potatoes
Along with two friends and two family members, I went to the Irish-Italian parade in Metairie, LA, this weekend. Before the end of the parade, the car and the SUV were full of vegetables and beads. We had a great time except for being hit occasionally on the top of the head with a cabbage head or a potato. The huge potatoes inspired us to cook stuff some of them. Here is an easy method:
Crawfish Stuffed Potatoes
(Note: if you are using highly seasoned crawfish tails, adjust the seasoning.) 2 huge baking potatoes
1 tablespoon olive oil (extra virgin, if preferred)
12 ounces crawfish tails (precooked)
1 cup chopped onions
1 cup chopped green bell peppers
1 cup sliced mushrooms
1 tablespoon Tiger® sauce
2 teaspoons curry powder
Salt (or salt substitute) to taste
Freshly ground black pepper to taste
Crushed red pepper to taste
1 cup sour cream (nonfat or low fat, if preferred)
1 cup grated cheddar or Colby cheese
Paprika as desired
1. Cover the potatoes in clear plastic wrap and cook them in the microwave until they are soft, not mushy, to touch.
2. While the potatoes are cooking, sauté the vegetables and crawfish in the olive oil until the vegetables are tender. Season the mix.
3. Allow the potatoes to cool slightly, slice them in halves (lengthwise) and scoop out most of the potatoes. Leave the peelings intact.
4. Mash the portions of the potatoes that you scooped out. Add it along with the sour cream to the crawfish mix.
5. Adjust the seasonings, and stuff the potatoes.
6. Cook the potatoes in the microwave until they are warmed throughout. (We like to cook each one in the bowl where it will be served. You will know it is thoroughly warmed when the bottom of the bowl feels warm.)
7. Sprinkle cheese and paprika over each serving and return each one to the microwave long enough to melt the cheese.
8. Serve immediately.
Crawfish Stuffed Potatoes
(Note: if you are using highly seasoned crawfish tails, adjust the seasoning.) 2 huge baking potatoes
1 tablespoon olive oil (extra virgin, if preferred)
12 ounces crawfish tails (precooked)
1 cup chopped onions
1 cup chopped green bell peppers
1 cup sliced mushrooms
1 tablespoon Tiger® sauce
2 teaspoons curry powder
Salt (or salt substitute) to taste
Freshly ground black pepper to taste
Crushed red pepper to taste
1 cup sour cream (nonfat or low fat, if preferred)
1 cup grated cheddar or Colby cheese
Paprika as desired
1. Cover the potatoes in clear plastic wrap and cook them in the microwave until they are soft, not mushy, to touch.
2. While the potatoes are cooking, sauté the vegetables and crawfish in the olive oil until the vegetables are tender. Season the mix.
3. Allow the potatoes to cool slightly, slice them in halves (lengthwise) and scoop out most of the potatoes. Leave the peelings intact.
4. Mash the portions of the potatoes that you scooped out. Add it along with the sour cream to the crawfish mix.
5. Adjust the seasonings, and stuff the potatoes.
6. Cook the potatoes in the microwave until they are warmed throughout. (We like to cook each one in the bowl where it will be served. You will know it is thoroughly warmed when the bottom of the bowl feels warm.)
7. Sprinkle cheese and paprika over each serving and return each one to the microwave long enough to melt the cheese.
8. Serve immediately.
Friday, March 18, 2005
Do you want to see some pictures taken at Mardi Gras?
Go here to see my daughter and son-in-law all decked out for Mardi Gras:
http://www.fwlcookbook.com/KingCake.html
http://www.fwlcookbook.com/KingCake.html
Thursday, March 17, 2005
Recipes at Revised Flavored with Love website
Please visit www.flavoredwithlove.com. It has been revised. As a matter of fact, we have not completely finished it.
Revising an old website is fun--like giving a place a virtual makeover. For the revised website, I chose the colors of a sunset.
The link below goes to the recipe page, where you will find two recipes:
Sweet Potato Bread
Tomatoes and Okra
recipes
Revising an old website is fun--like giving a place a virtual makeover. For the revised website, I chose the colors of a sunset.
The link below goes to the recipe page, where you will find two recipes:
Sweet Potato Bread
Tomatoes and Okra
recipes
Wednesday, March 16, 2005
Terry’s Collards and Tomatoes
Terry’s Collards and Tomatoes
4 slices bacon
2 pounds collards
2 tablespoons Italian seasoning (basil, rosemary, oregano)
1 teaspoon minced garlic
1 hand full (approximately) onion and bell pepper mix
1 can sliced tomatoes (Drain and save liquid.)
Place the bacon in a skillet or large pot.
Add the garlic, onion, and bell pepper.
Add chopped cleaned collards. Cook down. Add Italian season mix and drained tomatoes.
Cook 5 minutes. Add juice. Heat 5 to 6 minutes. Serve with cornbread.
4 slices bacon
2 pounds collards
2 tablespoons Italian seasoning (basil, rosemary, oregano)
1 teaspoon minced garlic
1 hand full (approximately) onion and bell pepper mix
1 can sliced tomatoes (Drain and save liquid.)
Place the bacon in a skillet or large pot.
Add the garlic, onion, and bell pepper.
Add chopped cleaned collards. Cook down. Add Italian season mix and drained tomatoes.
Cook 5 minutes. Add juice. Heat 5 to 6 minutes. Serve with cornbread.
Tuesday, March 15, 2005
Recipe: Fresh Salsa (Diabetic Exchanges Included)
3 large tomatoes, peeled and diced
1/2 c. white onion, chopped fine
1/2 jalapeno pepper, chopped
1 Anaheim pepper, seeded and chopped
1/2 sweet red pepper, chopped
2 tbsp. cilantro, chopped
1/4 tsp. salt
fresh juice from 1/2 lime
1 tsp. white wine vinegar
1 Tbsp. water or tomato juice
Place tomatoes in a colander to reduce the tomato liquid while you prepare the rest of the ingredients. Place a bowl under the colander if you want to collect the tomato juice.
Put all ingredients in a glass, ceramic or stainless steel bowl. Mix well, and let stand for 30 minutes.
Serve salsa with baked tortillas, with meats, or with other main dishes
Exchanges:
2 vegetables
More Nutrition Facts
Serving Size is 2/3 cup
Servings Per Recipe 4
Amount Per Serving
Calories 48
Calories from Fat 5
Total fat 1g (1% Daily Value)
Saturated fat 0g (0% Daily Value)
Cholesterol 0mg (0% Daily Value)
Sodium 173mg (7% Daily Value)
Total Carbohydrate 11g (4% Daily Value)
Dietary Fiber 2g (10% Daily Value)
Sugars 6g
Protein 2g (4% Daily Value)
Vitamin A 12%
Vitamin C 178%
Calcium 2%
Iron 6%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
1/2 c. white onion, chopped fine
1/2 jalapeno pepper, chopped
1 Anaheim pepper, seeded and chopped
1/2 sweet red pepper, chopped
2 tbsp. cilantro, chopped
1/4 tsp. salt
fresh juice from 1/2 lime
1 tsp. white wine vinegar
1 Tbsp. water or tomato juice
Place tomatoes in a colander to reduce the tomato liquid while you prepare the rest of the ingredients. Place a bowl under the colander if you want to collect the tomato juice.
Put all ingredients in a glass, ceramic or stainless steel bowl. Mix well, and let stand for 30 minutes.
Serve salsa with baked tortillas, with meats, or with other main dishes
Exchanges:
2 vegetables
More Nutrition Facts
Serving Size is 2/3 cup
Servings Per Recipe 4
Amount Per Serving
Calories 48
Calories from Fat 5
Total fat 1g (1% Daily Value)
Saturated fat 0g (0% Daily Value)
Cholesterol 0mg (0% Daily Value)
Sodium 173mg (7% Daily Value)
Total Carbohydrate 11g (4% Daily Value)
Dietary Fiber 2g (10% Daily Value)
Sugars 6g
Protein 2g (4% Daily Value)
Vitamin A 12%
Vitamin C 178%
Calcium 2%
Iron 6%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Monday, March 14, 2005
Recipe: Oven Fried Chicken (Diabetic Exchanges Included)
3 lbs. whole fryer chicken, cut-up
1 c. skim milk
1 tsp. thyme
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. parsley flakes
1 tsp. paprika
1 tsp. black pepper
1 tsp. salt
1/8 tsp. red pepper flakes
1 c. flour
Preheat oven to 450.
Skin chicken and place in the milk.
Place all the seasonings in the flour and mix.
Dredge chicken parts in flour, making sure all pieces are well coated and place on pan sprayed with non-stick cooking spray. After placing chicken on pan, spray top of chicken with non-stick cooking spray.
Place in oven for 45 minutes until juices run clear.
Exchanges:
1 1/2 starch
4 lean meat
5 1/2 fat
Other Nutrition Facts
Serving Size is 1/4th recipe
Servings Per Recipe 4
Amount Per Serving
Calories 344
Calories from Fat 76
Total fat 8g (13% Daily Value)
Saturated fat 2g (12% Daily Value)
Cholesterol 98mg (33% Daily Value)
Sodium 706mg (29% Daily Value)
Total Carbohydrate 27g (9% Daily Value)
Dietary Fiber 1g (3% Daily Value)
Sugars 3g
Protein 37g (74% Daily Value)
Vitamin A 4%
Vitamin C 1%
Calcium 10%
Iron 15%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
(Recipe courtesy of the American Diabetes Association)
1 c. skim milk
1 tsp. thyme
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. parsley flakes
1 tsp. paprika
1 tsp. black pepper
1 tsp. salt
1/8 tsp. red pepper flakes
1 c. flour
Preheat oven to 450.
Skin chicken and place in the milk.
Place all the seasonings in the flour and mix.
Dredge chicken parts in flour, making sure all pieces are well coated and place on pan sprayed with non-stick cooking spray. After placing chicken on pan, spray top of chicken with non-stick cooking spray.
Place in oven for 45 minutes until juices run clear.
Exchanges:
1 1/2 starch
4 lean meat
5 1/2 fat
Other Nutrition Facts
Serving Size is 1/4th recipe
Servings Per Recipe 4
Amount Per Serving
Calories 344
Calories from Fat 76
Total fat 8g (13% Daily Value)
Saturated fat 2g (12% Daily Value)
Cholesterol 98mg (33% Daily Value)
Sodium 706mg (29% Daily Value)
Total Carbohydrate 27g (9% Daily Value)
Dietary Fiber 1g (3% Daily Value)
Sugars 3g
Protein 37g (74% Daily Value)
Vitamin A 4%
Vitamin C 1%
Calcium 10%
Iron 15%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
(Recipe courtesy of the American Diabetes Association)
Great Lasting Relationships Blog
Michael and Pauline Worthington have a new blog I'd like to recommend to you.
Sunday, March 13, 2005
Recipe: Grilled Shrimp with Pasta and Pineapple Salsa with Diabetic Exchanges
2 (15-ounce) cans of pineapple chunks, packed in their own juice, drained
1 large red pepper, chopped
1 large red onion, chopped
1 jalapeno pepper, minced
1/2 cup orange juice
1/3 cup lime juice
1 1/2 pounds large shrimp, peeled and deveined
6 cups cooked rotini pasta
In a large bowl, combine all the salsa ingredients EXCEPT the shrimp and the pasta.
Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill set the heat to high.
Grill the shrimp on each side for 2 minutes.
Toss the pasta with the salsa, arrange the shrimp on top, and serve.
Exchanges:
3 1/2 starch
3 very lean meat
Nutrition Facts
Serving Size is 1/12th recipe
Servings Per Recipe 12
Amount Per Serving
Calories 408
Calories from Fat 20
Additional Nutritional Information
Total fat 2g (3% Daily Value)
Saturated fat 0g (1% Daily Value)
Cholesterol 165mg (55% Daily Value)
Sodium 196mg (8% Daily Value)
Total Carbohydrate 70g (23% Daily Value)
Dietary Fiber 4g (18% Daily Value)
Sugars 21g
Protein 27g (54% Daily Value)
Vitamin A 16%
Vitamin C 165%
Calcium 7%
Iron 31%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
(Recipe Courtesy of American Diabetic Association)
1 large red pepper, chopped
1 large red onion, chopped
1 jalapeno pepper, minced
1/2 cup orange juice
1/3 cup lime juice
1 1/2 pounds large shrimp, peeled and deveined
6 cups cooked rotini pasta
In a large bowl, combine all the salsa ingredients EXCEPT the shrimp and the pasta.
Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill set the heat to high.
Grill the shrimp on each side for 2 minutes.
Toss the pasta with the salsa, arrange the shrimp on top, and serve.
Exchanges:
3 1/2 starch
3 very lean meat
Nutrition Facts
Serving Size is 1/12th recipe
Servings Per Recipe 12
Amount Per Serving
Calories 408
Calories from Fat 20
Additional Nutritional Information
Total fat 2g (3% Daily Value)
Saturated fat 0g (1% Daily Value)
Cholesterol 165mg (55% Daily Value)
Sodium 196mg (8% Daily Value)
Total Carbohydrate 70g (23% Daily Value)
Dietary Fiber 4g (18% Daily Value)
Sugars 21g
Protein 27g (54% Daily Value)
Vitamin A 16%
Vitamin C 165%
Calcium 7%
Iron 31%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
(Recipe Courtesy of American Diabetic Association)
Saturday, March 12, 2005
Food Safety Quiz
Can Your Kitchen Pass the Food Safety Test?
What comes to mind when you think of a clean kitchen? Shiny waxed floors? Gleaming stainless steel sinks? Spotless counters and neatly arranged cupboards?
They can help, but a truly "clean" kitchen--that is, one that ensures safe food--relies on more than just looks: It also depends on safe food practices.
In the home, food safety concerns revolve around three main functions: food storage, food handling, and cooking. To see how well you're doing in each, take this quiz, and then read on to learn how you can make the meals and snacks from your kitchen the safest possible.
Quiz
Choose the answer that best describes the practice in your household, whether or not you are the primary food handler.
1. The temperature of the refrigerator in my home is:
a. 50 degrees Fahrenheit (10 degrees Celsius)
b. 40 F (5 C)
c. I don't know; I've never measured it.
2. The last time we had leftover cooked stew or other food with meat, chicken or fish, the food was:
a. cooled to room temperature, then put in the refrigerator
b. put in the refrigerator immediately after the food was served
c. left at room temperature overnight or longer
3. The last time the kitchen sink drain, disposal and connecting pipe in my home were sanitized was:
a. last night
b. several weeks ago
c. can't remember
4. If a cutting board is used in my home to cut raw meat, poultry or fish and it is going to be used to chop another food, the board is:
a. reused as is
b. wiped with a damp cloth
c. washed with soap and hot water
d. washed with soap and hot water and then sanitized
5. The last time we had hamburgers in my home, I ate mine:
a. rare (140 F)
b. medium (160 F)
c. well-done (170 F)
6. The last time there was cookie dough in my home, the dough was:
a. made with raw eggs, and I sampled some of it
b. made with raw eggs and refrigerated, then I sampled some of it
c. store-bought, and I sampled some of it
d. not sampled until baked
7. I clean my kitchen counters and other surfaces that come in contact with food with:
a. water
b. hot water and soap
c. hot water and soap, then bleach solution
d. hot water and soap, then commercial sanitizing agent
8. When dishes are washed in my home, they are:
a. washed and dried in an automatic dishwasher
b. left to soak in the sink for several hours and then washed with soap in the same water
c. washed right away with hot water and soap in the sink and then air-dried
d. washed right away with hot water and soap in the sink and immediately towel-dried
9. The last time I handled raw meat, poultry or fish, I cleaned my hands afterwards by:
a. wiping them on a towel
b. rinsing them under hot, cold or warm tap water
c. washing with soap and warm water
10. Meat, poultry and fish products are defrosted in my home by:
a. setting them on the counter
b. placing them in the refrigerator
c. microwaving
11. When I buy fresh seafood, I:
a. buy only fish that's refrigerated or well iced
b. take it home immediately and put it in the refrigerator
c. sometimes buy it straight out of a local fisher's creel
12. I realize people, including myself, should be especially careful about not eating raw seafood, if they have:
a. diabetes
b. HIV infection
c. cancer
d. liver disease
Answers
1. Refrigerators should stay at 40 F (5 C) or less, so if you chose answer B, give yourself two points. If you didn't, you're not alone. According to Robert Buchanan, Ph.D., senior science adviser and director of science in the Food and Drug Administration's Center for Food Safety and Applied Nutrition, many people overlook the importance of maintaining an appropriate refrigerator temperature.
"According to surveys, in many households, the refrigerator temperature is above 50 degrees (10 C)," he said.
His advice: Measure the temperature with a thermometer and, if needed, adjust the refrigerator's temperature control dial.
A temperature of 40 F (5 C) or less is important because it slows the growth of most bacteria. The temperature won't kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick.
Freezing at zero F (minus 18 C) or less stops bacterial growth (although it won't kill bacteria already present).
2. Answer B is the best practice; give yourself two points if you picked it.
Hot foods should be refrigerated as soon as possible within two hours after cooking. But don't keep the food if it's been standing out for more than two hours. Don't taste test it, either. Even a small amount of contaminated food can cause illness.
Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out, says FDA microbiologist Kelly Bunning, Ph.D., associate senior science adviser in CFSAN: "It's not worth a foodborne illness for the small amount of food usually involved."
3. If answer A best describes your household's practice, give yourself two points. Give yourself one point if you chose B.
According to John Guzewich, CFSAN's director of emergency coordination and response, the kitchen sink drain, disposal and connecting pipe are often overlooked, but they should be sanitized periodically by pouring down the sink a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water or a solution of commercial kitchen cleaning agent made according to product directions. Food particles get trapped in the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth.
4. If answer D best describes your household's practice, give yourself two points.
If you picked A, you're violating an important food safety rule: Never allow raw meat, poultry and fish to come in contact with other foods. Answer B isn't good, either. Improper washing, such as with a damp cloth, will not remove bacteria. And washing only with soap and water may not do the job, either.
To prevent cross-contamination from a cutting board, the FDA advises consumers to follow these practices:
Use smooth cutting boards made of hard maple or a non-porous material such as plastic and free of cracks and crevices. These kinds of boards can be cleaned easily. Avoid boards made of soft, porous materials.
Wash cutting boards with hot water, soap, and a scrub brush to remove food particles. Then sanitize the boards by putting them through the automatic dishwasher or rinsing them in a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water.
Always wash and sanitize cutting boards after using them for raw foods and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish. Disposable cutting boards are a newer option, and can be found in grocery and discount chain stores.
5. Give yourself two points if you picked answer B or C.
Ground beef must be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Using a digital or dial food thermometer is crucial, the U.S. Department of Agriculture says, because research results indicate that some ground meat may prematurely brown before a safe internal temperature has been reached. On the other hand, research findings also show that some ground meat patties cooked to 160 F or above may remain pink inside for a number of reasons; thus the color of meat alone is not considered a reliable indicator of ground beef safety. If eating out, order your ground beef to be cooked well-done. Temperatures for other foods to reach to be safe include:
beef, lamb and veal--145 F (63 C)
pork and ground beef--160 F (71 C)
whole poultry and thighs--180 F (82 C)
poultry breasts--170 F (77 C)
ground chicken or ground turkey--165 F (74 C).
Seafood should be thoroughly cooked to an internal temperature of at least 145 F (63 C). Fish that's ground or flaked, such as a fish cake, should be cooked to at least 155 F (68 C), and stuffed fish to at least 165 F (74 C).
If you don't have a meat thermometer, there are other ways to determine whether seafood is done:
For fish, slip the point of a sharp knife into the flesh and pull aside. The edges should be opaque and the center slightly translucent with flakes beginning to separate. Let the fish stand three to four minutes to finish cooking.
For shrimp, lobster and scallops, check color. Shrimp and lobster turn red and the flesh becomes pearly opaque. Scallops turn milky white or opaque and firm.
For clams, mussels and oysters, watch for the point at which their shells open. Boil three to five minutes longer. Throw out those that stay closed.
When using the microwave, rotate the dish several times to ensure even cooking. Follow recommended standing times. After the standing time is completed, check the seafood in several spots with a meat thermometer to be sure the product has reached the proper temperature.
6. If you answered A or B, you may be putting yourself at risk for infection with Salmonella Enteritidis, a bacterium that can be inside shell eggs. Cooking the egg or egg-containing food product to an internal temperature of at least 160 F (71 C) kills the bacteria. Refrigerating will not kill the bacteria. So answer D--eating the baked product--will earn you two points.
Other foods containing raw eggs, such as homemade ice cream, cake batter, mayonnaise, and eggnog, carry a Salmonella risk too. Their commercial counterparts are usually made with pasteurized eggs; that is, eggs that have been heated sufficiently to kill bacteria, and also may contain an acidifying agent that kills the bacteria. But the best practice, even when using products containing pasteurized eggs, is to eat the foods only as they are intended to be eaten, so answer C, sampling the unbaked store-bought cookie dough, will not earn you any points.
Consider using pasteurized eggs for homemade recipes that do not include a cooking step, such as eggnog or Caesar salad dressing. Pasteurized eggs are usually sold in the grocer's refrigerated dairy case.
Some other tips to ensure egg safety:
Buy only refrigerated eggs, and keep them refrigerated until you are ready to cook and serve them.
Cook eggs thoroughly until both the yolk and white are firm, not runny, and scramble until there is no visible liquid egg.
Cook pasta dishes and stuffings that contain eggs thoroughly.
7. Answers C or D will earn you two points each; answer B, one point. According to FDA's Guzewich, bleach and commercial kitchen cleaning agents are the best sanitizers--provided they're diluted according to product directions. They're the most effective at getting rid of bacteria. Hot water and soap does a good job, too, but may not kill all strains of bacteria. Water alone may get rid of visible dirt, but not bacteria.
Also, be sure to keep dishcloths clean because, when wet, they can harbor bacteria and may promote their growth.
8. Answers A and C are worth two points each. There are potential problems with B and D. When you let dishes sit in water for a long time, it "creates a soup," FDA's Buchanan says. "The food left on the dish contributes nutrients for bacteria, so the bacteria will multiply." When washing dishes by hand, he says, it's best to wash them all within two hours. Also, it's best to air-dry them so you don't handle them while they're wet.
9. The only correct practice is answer C. Give yourself two points if you picked it.
Wash hands with warm water and soap for at least 20 seconds before and after handling food, especially raw meat, poultry and fish. If you have an infection or cut on your hands, wear rubber or plastic gloves. Wash gloved hands just as often as bare hands because the gloves can pick up bacteria. (However, when washing gloved hands, you don't need to take off your gloves and wash your bare hands, too.)
10. Give yourself two points if you picked B or C. Food safety experts recommend thawing foods in the refrigerator or the microwave oven, or putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Gradual defrosting overnight in the refrigerator is best because it helps maintain quality.
When microwaving, follow package directions. Leave about 2 inches (about 5 centimeters) between the food and the inside surface of the microwave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven should be cooked immediately after thawing.
Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.
Similarly, marinate food in the refrigerator, not on the counter. Discard the marinade after use because it contains raw juices, which may harbor bacteria. If you want to use the marinade as a dip or sauce, reserve a portion before adding raw food.
11. A and B are correct. Give yourself two points for either.
When buying fresh seafood, buy only from reputable dealers who keep their products refrigerated or properly iced. Be wary, for example, of vendors selling fish out of their creel (canvas bag) or out of the back of their truck.
Once you buy the seafood, immediately put it on ice, in the refrigerator, or in the freezer.
Some other tips for choosing safe seafood:
Don't buy cooked seafood, such as shrimp, crabs or smoked fish, if displayed in the same case as raw fish. Cross-contamination can occur. Or, at least, make sure the raw fish is on a level lower than the cooked fish so that the raw fish juices don't flow onto the cooked items and contaminate them.
Don't buy frozen seafood if the packages are open, torn or crushed on the edges. Avoid packages that are above the frost line in the store's freezer. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the fish has either been stored for a long time or thawed and refrozen.
Recreational fishers who plan to eat their catch should follow state and local government advisories about fishing areas and eating fish from certain areas.
As with meat and poultry, if seafood will be used within two days after purchase, store it in the coldest part of the refrigerator, usually under the freezer compartment or in a special "meat keeper." Avoid packing it in tightly with other items; allow air to circulate freely around the package. Otherwise, wrap the food tightly in moisture-proof freezer paper or foil to protect it from air leaks and store in the freezer.
Discard shellfish, such as lobsters, crabs, oysters, clams, and mussels, if they die during storage or if their shells crack or break. Live shellfish close up when the shell is tapped.
12. If you are under treatment for any of these diseases, as well as several others, you should avoid raw seafood. Give yourself two points for knowing one or more of the risky conditions.
People with certain diseases and conditions need to be especially careful because their diseases or the medicines they take may put them at risk for serious illness or death from contaminated seafood.
These conditions include:
liver disease, either from excessive alcohol use, viral hepatitis, or other causes
hemochromatosis, an iron disorder
diabetes
stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use)
cancer
immune disorders, including HIV infection
long-term steroid use, as for asthma and arthritis.
Older adults also may be at increased risk because they more often have these conditions.
People with these diseases or conditions should never eat raw seafood--only seafood that has been thoroughly cooked.
Rating Your Home's Food Practices
24 points: Feel confident about the safe food practices you follow in your home.
12 to 23 points: Reexamine food safety practices in your home. Some key rules are being violated.
11 points or below: Take steps immediately to correct food handling, storage and cooking techniques used in your home. Current practices are putting you and other members of your household in danger of foodborne illness.
Other Kitchen Contaminants
Lead
Lead leached from some types of ceramic dinnerware into foods and beverages is often consumers' biggest source of dietary lead, says John Jones, Ph.D., in the FDA's Center for Food Safety and Applied Nutrition. (See "Lead Threat Lessens, But Mugs Pose Problem" in the April 1993 FDA Consumer and "An Unwanted Souvenir: Lead in Ceramic Ware" in the December 1989-January 1990 FDA Consumer.) Here are some tips to reduce your exposure:
Don't store acidic foods, such as fruit juices, in ceramic containers.
Avoid or limit to special occasions the use of antique or collectible housewares for food and beverages.
Follow label directions on ornamental ceramic products labeled "Not for Food Use--May Poison Food" or "For Decorative Purposes Only," and don't use these items for preparing or storing food.
Also, don't store beverages in lead crystal containers for extended periods.
Microwave Packaging
High temperature use of some microwave food packaging material may cause packaging components, such as paper, adhesives and polymers, to migrate into food at excessive levels. For that reason, choose only microwave-safe cooking containers. Never use packaging cartons for cooking unless the package directs you to do so. (See "Keeping Up with the Microwave Revolution" in the March 1990 FDA Consumer.)
Aluminum
According to the FDA's Jones, there has been speculation linking aluminum to Alzheimer's disease. The link has never been proved, he said, but if consumers are concerned, they should avoid cooking acidic foods, such as tomato sauce, in aluminum pans. For other uses, well-maintained aluminum pans--as well as stainless steel, copper and iron pots and pans--present no apparent hazards.
Insects, Rodents and Dirt
Avoid storing food in cabinets that are under the sink or have water, drain and heating pipes passing through them. Food stored here can attract insects and rodents through openings that are difficult to seal adequately.
Wash the tops of cans with soap and water before opening.
Home-Based Foodborne Illness
When several members of a household come down with sudden, severe diarrhea and vomiting, intestinal flu is often considered the likely culprit. But food poisoning may be another consideration.
A true diagnosis is often never made because the ill people recover without having to see a doctor.
Health experts believe this is a common situation in households across the country, and because a doctor is often not seen for this kind of illness, the incidence of foodborne illness is not really known.
An estimated 76 million cases of foodborne disease occur each year in the United States. The great majority of these cases are mild and cause symptoms for only a day or two. Some cases are more serious, and the Centers for Disease Control and Prevention estimates that there are 325,000 hospitalizations and 5,000 deaths related to foodborne diseases each year. The most severe cases tend to occur in the very old, the very young, those who have an illness already that reduces their immune system function, and in healthy people exposed to a very high dose of an organism.
Cases of home-based foodborne illness may become a bigger problem, some food safety experts say, partly because today's busy family may not be as familiar with food safety issues as more home-focused families of past generations.
The increased use of convenience foods, which often are preserved with special chemicals and processes, also complicates today's home food safety practices, says Robert Buchanan, Ph.D., senior science advisor and director of science in the FDA's Center for Food Safety and Applied Nutrition. These foods, such as TV dinners, which are specially preserved, give consumers a false idea that equivalent home-cooked foods are equally safe, he says.
To curb the problem, food safety experts recommend food safety education emphasizing the principles of HACCP (Hazard Analysis and Critical Control Point), a new food safety procedure that many food companies are now incorporating into their manufacturing processes. Unlike past practices, HACCP focuses on preventing foodborne hazards, such as microbial contamination, by identifying points at which hazards can be introduced into the food and then controlling and monitoring these potential problem areas. (See "HACCP: Patrolling for Food Hazards" in the January-February 1995 FDA Consumer.)
"It's mainly taking a common-sense approach towards food safety in the home," says Buchanan. "Basically, consumers need to make sure they're not defeating the system by contaminating the product."
U. S. Food and Drug Administration
What comes to mind when you think of a clean kitchen? Shiny waxed floors? Gleaming stainless steel sinks? Spotless counters and neatly arranged cupboards?
They can help, but a truly "clean" kitchen--that is, one that ensures safe food--relies on more than just looks: It also depends on safe food practices.
In the home, food safety concerns revolve around three main functions: food storage, food handling, and cooking. To see how well you're doing in each, take this quiz, and then read on to learn how you can make the meals and snacks from your kitchen the safest possible.
Quiz
Choose the answer that best describes the practice in your household, whether or not you are the primary food handler.
1. The temperature of the refrigerator in my home is:
a. 50 degrees Fahrenheit (10 degrees Celsius)
b. 40 F (5 C)
c. I don't know; I've never measured it.
2. The last time we had leftover cooked stew or other food with meat, chicken or fish, the food was:
a. cooled to room temperature, then put in the refrigerator
b. put in the refrigerator immediately after the food was served
c. left at room temperature overnight or longer
3. The last time the kitchen sink drain, disposal and connecting pipe in my home were sanitized was:
a. last night
b. several weeks ago
c. can't remember
4. If a cutting board is used in my home to cut raw meat, poultry or fish and it is going to be used to chop another food, the board is:
a. reused as is
b. wiped with a damp cloth
c. washed with soap and hot water
d. washed with soap and hot water and then sanitized
5. The last time we had hamburgers in my home, I ate mine:
a. rare (140 F)
b. medium (160 F)
c. well-done (170 F)
6. The last time there was cookie dough in my home, the dough was:
a. made with raw eggs, and I sampled some of it
b. made with raw eggs and refrigerated, then I sampled some of it
c. store-bought, and I sampled some of it
d. not sampled until baked
7. I clean my kitchen counters and other surfaces that come in contact with food with:
a. water
b. hot water and soap
c. hot water and soap, then bleach solution
d. hot water and soap, then commercial sanitizing agent
8. When dishes are washed in my home, they are:
a. washed and dried in an automatic dishwasher
b. left to soak in the sink for several hours and then washed with soap in the same water
c. washed right away with hot water and soap in the sink and then air-dried
d. washed right away with hot water and soap in the sink and immediately towel-dried
9. The last time I handled raw meat, poultry or fish, I cleaned my hands afterwards by:
a. wiping them on a towel
b. rinsing them under hot, cold or warm tap water
c. washing with soap and warm water
10. Meat, poultry and fish products are defrosted in my home by:
a. setting them on the counter
b. placing them in the refrigerator
c. microwaving
11. When I buy fresh seafood, I:
a. buy only fish that's refrigerated or well iced
b. take it home immediately and put it in the refrigerator
c. sometimes buy it straight out of a local fisher's creel
12. I realize people, including myself, should be especially careful about not eating raw seafood, if they have:
a. diabetes
b. HIV infection
c. cancer
d. liver disease
Answers
1. Refrigerators should stay at 40 F (5 C) or less, so if you chose answer B, give yourself two points. If you didn't, you're not alone. According to Robert Buchanan, Ph.D., senior science adviser and director of science in the Food and Drug Administration's Center for Food Safety and Applied Nutrition, many people overlook the importance of maintaining an appropriate refrigerator temperature.
"According to surveys, in many households, the refrigerator temperature is above 50 degrees (10 C)," he said.
His advice: Measure the temperature with a thermometer and, if needed, adjust the refrigerator's temperature control dial.
A temperature of 40 F (5 C) or less is important because it slows the growth of most bacteria. The temperature won't kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick.
Freezing at zero F (minus 18 C) or less stops bacterial growth (although it won't kill bacteria already present).
2. Answer B is the best practice; give yourself two points if you picked it.
Hot foods should be refrigerated as soon as possible within two hours after cooking. But don't keep the food if it's been standing out for more than two hours. Don't taste test it, either. Even a small amount of contaminated food can cause illness.
Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out, says FDA microbiologist Kelly Bunning, Ph.D., associate senior science adviser in CFSAN: "It's not worth a foodborne illness for the small amount of food usually involved."
3. If answer A best describes your household's practice, give yourself two points. Give yourself one point if you chose B.
According to John Guzewich, CFSAN's director of emergency coordination and response, the kitchen sink drain, disposal and connecting pipe are often overlooked, but they should be sanitized periodically by pouring down the sink a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water or a solution of commercial kitchen cleaning agent made according to product directions. Food particles get trapped in the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth.
4. If answer D best describes your household's practice, give yourself two points.
If you picked A, you're violating an important food safety rule: Never allow raw meat, poultry and fish to come in contact with other foods. Answer B isn't good, either. Improper washing, such as with a damp cloth, will not remove bacteria. And washing only with soap and water may not do the job, either.
To prevent cross-contamination from a cutting board, the FDA advises consumers to follow these practices:
Use smooth cutting boards made of hard maple or a non-porous material such as plastic and free of cracks and crevices. These kinds of boards can be cleaned easily. Avoid boards made of soft, porous materials.
Wash cutting boards with hot water, soap, and a scrub brush to remove food particles. Then sanitize the boards by putting them through the automatic dishwasher or rinsing them in a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water.
Always wash and sanitize cutting boards after using them for raw foods and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish. Disposable cutting boards are a newer option, and can be found in grocery and discount chain stores.
5. Give yourself two points if you picked answer B or C.
Ground beef must be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Using a digital or dial food thermometer is crucial, the U.S. Department of Agriculture says, because research results indicate that some ground meat may prematurely brown before a safe internal temperature has been reached. On the other hand, research findings also show that some ground meat patties cooked to 160 F or above may remain pink inside for a number of reasons; thus the color of meat alone is not considered a reliable indicator of ground beef safety. If eating out, order your ground beef to be cooked well-done. Temperatures for other foods to reach to be safe include:
beef, lamb and veal--145 F (63 C)
pork and ground beef--160 F (71 C)
whole poultry and thighs--180 F (82 C)
poultry breasts--170 F (77 C)
ground chicken or ground turkey--165 F (74 C).
Seafood should be thoroughly cooked to an internal temperature of at least 145 F (63 C). Fish that's ground or flaked, such as a fish cake, should be cooked to at least 155 F (68 C), and stuffed fish to at least 165 F (74 C).
If you don't have a meat thermometer, there are other ways to determine whether seafood is done:
For fish, slip the point of a sharp knife into the flesh and pull aside. The edges should be opaque and the center slightly translucent with flakes beginning to separate. Let the fish stand three to four minutes to finish cooking.
For shrimp, lobster and scallops, check color. Shrimp and lobster turn red and the flesh becomes pearly opaque. Scallops turn milky white or opaque and firm.
For clams, mussels and oysters, watch for the point at which their shells open. Boil three to five minutes longer. Throw out those that stay closed.
When using the microwave, rotate the dish several times to ensure even cooking. Follow recommended standing times. After the standing time is completed, check the seafood in several spots with a meat thermometer to be sure the product has reached the proper temperature.
6. If you answered A or B, you may be putting yourself at risk for infection with Salmonella Enteritidis, a bacterium that can be inside shell eggs. Cooking the egg or egg-containing food product to an internal temperature of at least 160 F (71 C) kills the bacteria. Refrigerating will not kill the bacteria. So answer D--eating the baked product--will earn you two points.
Other foods containing raw eggs, such as homemade ice cream, cake batter, mayonnaise, and eggnog, carry a Salmonella risk too. Their commercial counterparts are usually made with pasteurized eggs; that is, eggs that have been heated sufficiently to kill bacteria, and also may contain an acidifying agent that kills the bacteria. But the best practice, even when using products containing pasteurized eggs, is to eat the foods only as they are intended to be eaten, so answer C, sampling the unbaked store-bought cookie dough, will not earn you any points.
Consider using pasteurized eggs for homemade recipes that do not include a cooking step, such as eggnog or Caesar salad dressing. Pasteurized eggs are usually sold in the grocer's refrigerated dairy case.
Some other tips to ensure egg safety:
Buy only refrigerated eggs, and keep them refrigerated until you are ready to cook and serve them.
Cook eggs thoroughly until both the yolk and white are firm, not runny, and scramble until there is no visible liquid egg.
Cook pasta dishes and stuffings that contain eggs thoroughly.
7. Answers C or D will earn you two points each; answer B, one point. According to FDA's Guzewich, bleach and commercial kitchen cleaning agents are the best sanitizers--provided they're diluted according to product directions. They're the most effective at getting rid of bacteria. Hot water and soap does a good job, too, but may not kill all strains of bacteria. Water alone may get rid of visible dirt, but not bacteria.
Also, be sure to keep dishcloths clean because, when wet, they can harbor bacteria and may promote their growth.
8. Answers A and C are worth two points each. There are potential problems with B and D. When you let dishes sit in water for a long time, it "creates a soup," FDA's Buchanan says. "The food left on the dish contributes nutrients for bacteria, so the bacteria will multiply." When washing dishes by hand, he says, it's best to wash them all within two hours. Also, it's best to air-dry them so you don't handle them while they're wet.
9. The only correct practice is answer C. Give yourself two points if you picked it.
Wash hands with warm water and soap for at least 20 seconds before and after handling food, especially raw meat, poultry and fish. If you have an infection or cut on your hands, wear rubber or plastic gloves. Wash gloved hands just as often as bare hands because the gloves can pick up bacteria. (However, when washing gloved hands, you don't need to take off your gloves and wash your bare hands, too.)
10. Give yourself two points if you picked B or C. Food safety experts recommend thawing foods in the refrigerator or the microwave oven, or putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Gradual defrosting overnight in the refrigerator is best because it helps maintain quality.
When microwaving, follow package directions. Leave about 2 inches (about 5 centimeters) between the food and the inside surface of the microwave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven should be cooked immediately after thawing.
Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.
Similarly, marinate food in the refrigerator, not on the counter. Discard the marinade after use because it contains raw juices, which may harbor bacteria. If you want to use the marinade as a dip or sauce, reserve a portion before adding raw food.
11. A and B are correct. Give yourself two points for either.
When buying fresh seafood, buy only from reputable dealers who keep their products refrigerated or properly iced. Be wary, for example, of vendors selling fish out of their creel (canvas bag) or out of the back of their truck.
Once you buy the seafood, immediately put it on ice, in the refrigerator, or in the freezer.
Some other tips for choosing safe seafood:
Don't buy cooked seafood, such as shrimp, crabs or smoked fish, if displayed in the same case as raw fish. Cross-contamination can occur. Or, at least, make sure the raw fish is on a level lower than the cooked fish so that the raw fish juices don't flow onto the cooked items and contaminate them.
Don't buy frozen seafood if the packages are open, torn or crushed on the edges. Avoid packages that are above the frost line in the store's freezer. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the fish has either been stored for a long time or thawed and refrozen.
Recreational fishers who plan to eat their catch should follow state and local government advisories about fishing areas and eating fish from certain areas.
As with meat and poultry, if seafood will be used within two days after purchase, store it in the coldest part of the refrigerator, usually under the freezer compartment or in a special "meat keeper." Avoid packing it in tightly with other items; allow air to circulate freely around the package. Otherwise, wrap the food tightly in moisture-proof freezer paper or foil to protect it from air leaks and store in the freezer.
Discard shellfish, such as lobsters, crabs, oysters, clams, and mussels, if they die during storage or if their shells crack or break. Live shellfish close up when the shell is tapped.
12. If you are under treatment for any of these diseases, as well as several others, you should avoid raw seafood. Give yourself two points for knowing one or more of the risky conditions.
People with certain diseases and conditions need to be especially careful because their diseases or the medicines they take may put them at risk for serious illness or death from contaminated seafood.
These conditions include:
liver disease, either from excessive alcohol use, viral hepatitis, or other causes
hemochromatosis, an iron disorder
diabetes
stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use)
cancer
immune disorders, including HIV infection
long-term steroid use, as for asthma and arthritis.
Older adults also may be at increased risk because they more often have these conditions.
People with these diseases or conditions should never eat raw seafood--only seafood that has been thoroughly cooked.
Rating Your Home's Food Practices
24 points: Feel confident about the safe food practices you follow in your home.
12 to 23 points: Reexamine food safety practices in your home. Some key rules are being violated.
11 points or below: Take steps immediately to correct food handling, storage and cooking techniques used in your home. Current practices are putting you and other members of your household in danger of foodborne illness.
Other Kitchen Contaminants
Lead
Lead leached from some types of ceramic dinnerware into foods and beverages is often consumers' biggest source of dietary lead, says John Jones, Ph.D., in the FDA's Center for Food Safety and Applied Nutrition. (See "Lead Threat Lessens, But Mugs Pose Problem" in the April 1993 FDA Consumer and "An Unwanted Souvenir: Lead in Ceramic Ware" in the December 1989-January 1990 FDA Consumer.) Here are some tips to reduce your exposure:
Don't store acidic foods, such as fruit juices, in ceramic containers.
Avoid or limit to special occasions the use of antique or collectible housewares for food and beverages.
Follow label directions on ornamental ceramic products labeled "Not for Food Use--May Poison Food" or "For Decorative Purposes Only," and don't use these items for preparing or storing food.
Also, don't store beverages in lead crystal containers for extended periods.
Microwave Packaging
High temperature use of some microwave food packaging material may cause packaging components, such as paper, adhesives and polymers, to migrate into food at excessive levels. For that reason, choose only microwave-safe cooking containers. Never use packaging cartons for cooking unless the package directs you to do so. (See "Keeping Up with the Microwave Revolution" in the March 1990 FDA Consumer.)
Aluminum
According to the FDA's Jones, there has been speculation linking aluminum to Alzheimer's disease. The link has never been proved, he said, but if consumers are concerned, they should avoid cooking acidic foods, such as tomato sauce, in aluminum pans. For other uses, well-maintained aluminum pans--as well as stainless steel, copper and iron pots and pans--present no apparent hazards.
Insects, Rodents and Dirt
Avoid storing food in cabinets that are under the sink or have water, drain and heating pipes passing through them. Food stored here can attract insects and rodents through openings that are difficult to seal adequately.
Wash the tops of cans with soap and water before opening.
Home-Based Foodborne Illness
When several members of a household come down with sudden, severe diarrhea and vomiting, intestinal flu is often considered the likely culprit. But food poisoning may be another consideration.
A true diagnosis is often never made because the ill people recover without having to see a doctor.
Health experts believe this is a common situation in households across the country, and because a doctor is often not seen for this kind of illness, the incidence of foodborne illness is not really known.
An estimated 76 million cases of foodborne disease occur each year in the United States. The great majority of these cases are mild and cause symptoms for only a day or two. Some cases are more serious, and the Centers for Disease Control and Prevention estimates that there are 325,000 hospitalizations and 5,000 deaths related to foodborne diseases each year. The most severe cases tend to occur in the very old, the very young, those who have an illness already that reduces their immune system function, and in healthy people exposed to a very high dose of an organism.
Cases of home-based foodborne illness may become a bigger problem, some food safety experts say, partly because today's busy family may not be as familiar with food safety issues as more home-focused families of past generations.
The increased use of convenience foods, which often are preserved with special chemicals and processes, also complicates today's home food safety practices, says Robert Buchanan, Ph.D., senior science advisor and director of science in the FDA's Center for Food Safety and Applied Nutrition. These foods, such as TV dinners, which are specially preserved, give consumers a false idea that equivalent home-cooked foods are equally safe, he says.
To curb the problem, food safety experts recommend food safety education emphasizing the principles of HACCP (Hazard Analysis and Critical Control Point), a new food safety procedure that many food companies are now incorporating into their manufacturing processes. Unlike past practices, HACCP focuses on preventing foodborne hazards, such as microbial contamination, by identifying points at which hazards can be introduced into the food and then controlling and monitoring these potential problem areas. (See "HACCP: Patrolling for Food Hazards" in the January-February 1995 FDA Consumer.)
"It's mainly taking a common-sense approach towards food safety in the home," says Buchanan. "Basically, consumers need to make sure they're not defeating the system by contaminating the product."
U. S. Food and Drug Administration
Recipe: Japanese Fruit Pie
Terry Chrisman gave me this easy and delicious pie recipe. She said that some people prefer to put a top crust on, but she likes to leave her pie open.
Japanese Fruit Pie
1 (9") piecrust
1 stick (1/4 pound) butter, melted
1 cup sugar
2 eggs, beaten
1 tablespoon vanilla
1 tablespoon vinegar
½ cup coconut (shredded, sweetened, and dried)
½ cup pecans
½ cup raisins
Combine the ingredients in the order listed. Pour into the piecrust and bake 40 minutes at 350°.
Note:
When I pour ingredients into an uncooked piecrust, I sometimes have a problem. The piecrust rises slightly and things get all mixed up. Since Terry has a fantastic oven, she probably never has this problem; she pours the filling straight into the crust. I’ll tell you how I solve the problem in case you have a history like mine. I cook the piecrust 5 minutes and mash it flat before adding the filling.
Japanese Fruit Pie
1 (9") piecrust
1 stick (1/4 pound) butter, melted
1 cup sugar
2 eggs, beaten
1 tablespoon vanilla
1 tablespoon vinegar
½ cup coconut (shredded, sweetened, and dried)
½ cup pecans
½ cup raisins
Combine the ingredients in the order listed. Pour into the piecrust and bake 40 minutes at 350°.
Note:
When I pour ingredients into an uncooked piecrust, I sometimes have a problem. The piecrust rises slightly and things get all mixed up. Since Terry has a fantastic oven, she probably never has this problem; she pours the filling straight into the crust. I’ll tell you how I solve the problem in case you have a history like mine. I cook the piecrust 5 minutes and mash it flat before adding the filling.
Friday, March 11, 2005
Really Pretty Women's Suits
A few months ago my daughter needed a suit for a special occasion. Along with three of our friends, we shopped all one day in a major city without finding a single suit that filled her needs. She shopped in malls in two other cities and found nothing. As the time of her special occasion approached, she realized that she would find it necessary to order a suit.
Recently a friend and I were surfing online when we found several lovely and stylish suits for a variety of occasions. There are some really good looking clothes--exceptional suits with well-coordinated accessories. Oprah Winfrey, who is always a sharp dresser, featured this company on her show. These are high quality ensembles with excellent prices.
To see what we are talking about, go
here to find stunning, beautiful women's clothing selections of Women's Suits.
Recently a friend and I were surfing online when we found several lovely and stylish suits for a variety of occasions. There are some really good looking clothes--exceptional suits with well-coordinated accessories. Oprah Winfrey, who is always a sharp dresser, featured this company on her show. These are high quality ensembles with excellent prices.
To see what we are talking about, go
here to find stunning, beautiful women's clothing selections of Women's Suits.
Thursday, March 10, 2005
Recipe: Carole's Sea Bass
From Flavored with Love: Sea Bass
3 shallots, sliced
1½ cups olive oil, divided
2 tomatoes, chopped
½ cup white wine
⅓ cup tomato juice
salt and black pepper to taste
¼ cup garlic
½ cup eggplant
1 red bell pepper, divided
1 green bell pepper
⅓ (⅓ of 7 ounces) can sliced black olives, drained
1¼ cup grated Parmesan cheese
1 zucchini
1 yellow squash
1 tablespoon fresh thyme (the little leaves)
1 sea bass filet (about 6 ounces)
bacon (optional)
Prepare sauce sautéing shallots in 1 to 2 tablespoons of oil. Add tomatoes (chopped), half the red bell pepper (chopped), and wine. Cook to reduce liquid. Stir in tomato juice; reduce. Pour tomato mixture into blender container, add ½ cup oil, season with salt and pepper, blend, set aside, and keep warm. Heat garlic and thyme in ½ cup olive oil; keep warm.
Prepare crust in food processor by chopping 1 green bell pepper, ½ red bell pepper, squash, eggplant (peeled), and zucchini. Add the olives. Sauté in oil that has all the favor of the garlic and thyme and transfer the vegetables to the sauce.
Cook al dente. Coat the pan with a few drops of oil. Place the fish in pan; spoon portions of mixture on the fish and the remainder around it. Cover it with the sauce. Sprinkle Parmesan cheese on top. You can add a little bacon on top too if you wish. The vegetables are the crust or overlay for the fish. Bake at 350° for 10 minutes or until the fish flakes.
Serves 1.
NOTE
For years my sister-in-law Carole has enjoyed cooking Chilean sea bass for my brother, Buddy Gregg. Because of being overly fished, Chilean bass is currently in danger of becoming extinct. Arctic sea bass, which is almost as good, can be purchased in top quality grocery stores.
3 shallots, sliced
1½ cups olive oil, divided
2 tomatoes, chopped
½ cup white wine
⅓ cup tomato juice
salt and black pepper to taste
¼ cup garlic
½ cup eggplant
1 red bell pepper, divided
1 green bell pepper
⅓ (⅓ of 7 ounces) can sliced black olives, drained
1¼ cup grated Parmesan cheese
1 zucchini
1 yellow squash
1 tablespoon fresh thyme (the little leaves)
1 sea bass filet (about 6 ounces)
bacon (optional)
Prepare sauce sautéing shallots in 1 to 2 tablespoons of oil. Add tomatoes (chopped), half the red bell pepper (chopped), and wine. Cook to reduce liquid. Stir in tomato juice; reduce. Pour tomato mixture into blender container, add ½ cup oil, season with salt and pepper, blend, set aside, and keep warm. Heat garlic and thyme in ½ cup olive oil; keep warm.
Prepare crust in food processor by chopping 1 green bell pepper, ½ red bell pepper, squash, eggplant (peeled), and zucchini. Add the olives. Sauté in oil that has all the favor of the garlic and thyme and transfer the vegetables to the sauce.
Cook al dente. Coat the pan with a few drops of oil. Place the fish in pan; spoon portions of mixture on the fish and the remainder around it. Cover it with the sauce. Sprinkle Parmesan cheese on top. You can add a little bacon on top too if you wish. The vegetables are the crust or overlay for the fish. Bake at 350° for 10 minutes or until the fish flakes.
Serves 1.
NOTE
For years my sister-in-law Carole has enjoyed cooking Chilean sea bass for my brother, Buddy Gregg. Because of being overly fished, Chilean bass is currently in danger of becoming extinct. Arctic sea bass, which is almost as good, can be purchased in top quality grocery stores.
Bottle Trees
Throughout the South, bottle trees are the rage. I first heard about them at a lecture given by Felder Rushing, a well-known gardener living in Jackson, Mississippi. Click on the link below to see some cute bottle trees:
Southern Bottle Trees
Southern Bottle Trees
Wednesday, March 09, 2005
Fishing Tournament in Monroe
The FLW Bass Tournament begins today and lasts through Saturday on the Ouachita River. There will be 400 bass anglers participating. Here's an article about it:
SPORTS - The News Star - www.thenewsstar.com
Here's a great place to buy fishing equipment:
Best Quality Fishing, Boating, & Sailing, Installed & Portable, Depth & Fish Finding Equipment
SPORTS - The News Star - www.thenewsstar.com
Here's a great place to buy fishing equipment:
Best Quality Fishing, Boating, & Sailing, Installed & Portable, Depth & Fish Finding Equipment
Recipe: TC’s Baked Salmon
1 slab salmon
Salt
Garlic
Dry parsley
Paprika
Pepper
Tony’s®
Creamy Vidalia Onion Vinegarette Dressing®
Season well with the dry seasonings.
Wrap in foil.
Bake, skin side down, at 350° till tender, about 1 hour.
Open foil and brown the salmon.
Salt
Garlic
Dry parsley
Paprika
Pepper
Tony’s®
Creamy Vidalia Onion Vinegarette Dressing®
Season well with the dry seasonings.
Wrap in foil.
Bake, skin side down, at 350° till tender, about 1 hour.
Open foil and brown the salmon.
Tuesday, March 08, 2005
Catalog of Previous Articles in the Collard Patch Blog
3/7/2005 Recipe: Terry's Baked Potatoes with Pears and Blue Cheese
3/7/2005 Recipe: Alaskan King Crab Fettuccine
3/7/2005 Beautiful Picnic Basket
3/6/2005 Recipe: Terry's Collards and Taters
3/5/2005 Recipe: Terry's Collard Soup
3/5/2005 Recipe: Spaghetti Warehouse Meatballs
3/5/2005 Health Information: Reasons to Eat Collard Greens
3/3/2005 Recipe: Shane's Salmon Spread
3/2/2005 Recipe: Collard Green Roll-Ups
3/2/2005 Recipe: John Heard's Pepper Steak
2/28/2005 Recipe: Spicy Cornmeal-Crusted Catfish
2/27/2005 Mississippi Piney Woods Country
2/27/2005 How Many Crawfish Do I Need to Buy?
2/27/2005 Recipe: Andy's Pancakes from FLAVORED WITH LOVE
2/24/2005 Recipe: Collard Wraps. Order Your Collard Seeds!
2/24/2005 The Basics of Growing Collards in the Garden
2/24/2005 Recipe: Collard Green Custard
2/24/2005 Collard Questions and Answers
2/24/2005 Collard History
2/22/2005 Recipe: Buddy's Steak
2/22/2005 Recipe: Green Chili Cheeseburgers; Tailgating and Picnicking Essentials
2/22/2005 Featured Recipes by Ruth Ishee, Laurel, MS, Cook of the Week
2/22/2005 Recipe: Myrtle’s Caramel Pie
2/22/2005 Northern Boys Need to Eat More Collards
2/21/2005 Recipes: Three Prize-Winning Ways to Cook Venison
2/20/2005 Recipes: Crawfish
2/17/2005 Recipe: Larry's Fish; Help with Catching Large Fish
2/17/2005 Order Flavored with Love
2/17/2005 Advice to Collard Queens
2/17/2005 More about Baked Coon
2/12/2005 Junior and Kathy Slocum's Restaurant in Simsboro, LA
2/12/2005 Chef Shane's Cooking Blog
2/11/2005 Recipe: Fox's Pimento Cheese Spread
2/11/2005 Dole 5 A Day
2/11/2005 Diseases of Leafy Crucifer Vegetables (collards, kale, mustard, turnips)
2/10/2005 Growing Collards in Cold Weather ,
2/10/2005 Recipe: Hot Link Sausage Sandwiches
2/10/2005 Question about White Chocolate Bread Pudding
2/10/2005 Recipe: Fish Couvillion
2/9/2005 Recipes: Catfish Couvillion, Gasper Goo Couvillon, or Drum Fish Couvillion
2/9/2005 HONEYMOONIN' WITH MY GRANDPARENTS ALONG THE BANKS OF THE TRINITY (CIRCA 1955)
2/6/2005 Recipe: Jameson's Mustard Fried Venison
2/5/2005 Recipe: Myrtle's Deviled Eggs
2/4/2005 Recipe: Elizabeth's Crawfish and Shrimp Dip
2/4/2005 Recipe: Ann Webb's Sweet Potato Cake ,
2/4/2005 Recipe: Sugar Cookies
2/4/2005 How to Eat Crawfish
2/4/2005 Recipe: Old-Fashioned Pan Fried Fish
2/4/2005 Recipes: Collards, Hot Pepper Sauce \
2/4/2005 Collards: One of the World's Healthiest Foods
2/4/2005 88 Marketing Tips That Will Change Your LIfe!
2/4/2005 Sweet Potato Information
2/4/2005 Recipe: Paul's Strawberry Upside Down Cake
2/4/2005 Recipe: Shane's Salmon Fettuccine
2/4/2005 A Redneck Love Poem
2/4/2005 Glyconutrients Health: What are Antioxidants? Benefits of Antioxidants
2/4/2005 Recipe: Taco Soup
2/3/2005 Recipes: Creamed Taco and Guacamole Dip
1/27/2005 Recipe: Candied Sweet Potatoes
1/27/2005 Shane Bryan: How to Safely Ship Your Cookies
1/22/2005 Recipe: Sweet Potato Casserole with Crunchy Top
1/21/2005 Sweet Potatoes or Yams?
1/20/2005 Sweet Potatoes
1/20/2005 Recipe: Terry's Jambalaya
1/18/2005 Recipes and Story: Chenille's Blackened Fish
1/16/2005 Recipe: Red Bean Gumbo--A Unique South Louisiana Delight
1/15/2005 Recipe: North Louisiana Collard Gumbo, Story of Gumbo
1/14/2005 Recipe: Aunt Edna Carter's Teacakes
1/13/2005 Recipe: Baked Coon and Sweet Potatoes
3/7/2005 Recipe: Alaskan King Crab Fettuccine
3/7/2005 Beautiful Picnic Basket
3/6/2005 Recipe: Terry's Collards and Taters
3/5/2005 Recipe: Terry's Collard Soup
3/5/2005 Recipe: Spaghetti Warehouse Meatballs
3/5/2005 Health Information: Reasons to Eat Collard Greens
3/3/2005 Recipe: Shane's Salmon Spread
3/2/2005 Recipe: Collard Green Roll-Ups
3/2/2005 Recipe: John Heard's Pepper Steak
2/28/2005 Recipe: Spicy Cornmeal-Crusted Catfish
2/27/2005 Mississippi Piney Woods Country
2/27/2005 How Many Crawfish Do I Need to Buy?
2/27/2005 Recipe: Andy's Pancakes from FLAVORED WITH LOVE
2/24/2005 Recipe: Collard Wraps. Order Your Collard Seeds!
2/24/2005 The Basics of Growing Collards in the Garden
2/24/2005 Recipe: Collard Green Custard
2/24/2005 Collard Questions and Answers
2/24/2005 Collard History
2/22/2005 Recipe: Buddy's Steak
2/22/2005 Recipe: Green Chili Cheeseburgers; Tailgating and Picnicking Essentials
2/22/2005 Featured Recipes by Ruth Ishee, Laurel, MS, Cook of the Week
2/22/2005 Recipe: Myrtle’s Caramel Pie
2/22/2005 Northern Boys Need to Eat More Collards
2/21/2005 Recipes: Three Prize-Winning Ways to Cook Venison
2/20/2005 Recipes: Crawfish
2/17/2005 Recipe: Larry's Fish; Help with Catching Large Fish
2/17/2005 Order Flavored with Love
2/17/2005 Advice to Collard Queens
2/17/2005 More about Baked Coon
2/12/2005 Junior and Kathy Slocum's Restaurant in Simsboro, LA
2/12/2005 Chef Shane's Cooking Blog
2/11/2005 Recipe: Fox's Pimento Cheese Spread
2/11/2005 Dole 5 A Day
2/11/2005 Diseases of Leafy Crucifer Vegetables (collards, kale, mustard, turnips)
2/10/2005 Growing Collards in Cold Weather ,
2/10/2005 Recipe: Hot Link Sausage Sandwiches
2/10/2005 Question about White Chocolate Bread Pudding
2/10/2005 Recipe: Fish Couvillion
2/9/2005 Recipes: Catfish Couvillion, Gasper Goo Couvillon, or Drum Fish Couvillion
2/9/2005 HONEYMOONIN' WITH MY GRANDPARENTS ALONG THE BANKS OF THE TRINITY (CIRCA 1955)
2/6/2005 Recipe: Jameson's Mustard Fried Venison
2/5/2005 Recipe: Myrtle's Deviled Eggs
2/4/2005 Recipe: Elizabeth's Crawfish and Shrimp Dip
2/4/2005 Recipe: Ann Webb's Sweet Potato Cake ,
2/4/2005 Recipe: Sugar Cookies
2/4/2005 How to Eat Crawfish
2/4/2005 Recipe: Old-Fashioned Pan Fried Fish
2/4/2005 Recipes: Collards, Hot Pepper Sauce \
2/4/2005 Collards: One of the World's Healthiest Foods
2/4/2005 88 Marketing Tips That Will Change Your LIfe!
2/4/2005 Sweet Potato Information
2/4/2005 Recipe: Paul's Strawberry Upside Down Cake
2/4/2005 Recipe: Shane's Salmon Fettuccine
2/4/2005 A Redneck Love Poem
2/4/2005 Glyconutrients Health: What are Antioxidants? Benefits of Antioxidants
2/4/2005 Recipe: Taco Soup
2/3/2005 Recipes: Creamed Taco and Guacamole Dip
1/27/2005 Recipe: Candied Sweet Potatoes
1/27/2005 Shane Bryan: How to Safely Ship Your Cookies
1/22/2005 Recipe: Sweet Potato Casserole with Crunchy Top
1/21/2005 Sweet Potatoes or Yams?
1/20/2005 Sweet Potatoes
1/20/2005 Recipe: Terry's Jambalaya
1/18/2005 Recipes and Story: Chenille's Blackened Fish
1/16/2005 Recipe: Red Bean Gumbo--A Unique South Louisiana Delight
1/15/2005 Recipe: North Louisiana Collard Gumbo, Story of Gumbo
1/14/2005 Recipe: Aunt Edna Carter's Teacakes
1/13/2005 Recipe: Baked Coon and Sweet Potatoes
Monday, March 07, 2005
Recipe: Terry's Baked Potatoes with Pears and Blue Cheese
4 large potatoes (baking type)
1 can of Bartlett pear wedges or fresh soft pears (eating type)
6 ounces blue cheese
Butter
Salt
Pepper
Bake the potatoes at 400° till tender. Cut in half. Mash butter into each half. Layer pear wedges and blue cheese over the pears. Cook 5 minutes or till cheese melts.
Variation:
Use Colby cheese instead of blue cheese.
1 can of Bartlett pear wedges or fresh soft pears (eating type)
6 ounces blue cheese
Butter
Salt
Pepper
Bake the potatoes at 400° till tender. Cut in half. Mash butter into each half. Layer pear wedges and blue cheese over the pears. Cook 5 minutes or till cheese melts.
Variation:
Use Colby cheese instead of blue cheese.
Sunday, March 06, 2005
Recipe: Terry's Collards and Taters
(Very large skillet)
4 to 5 medium red potatoes
4 tablespoons bacon drippings or butter
8 ounces sliced fresh mushrooms
½ onion chopped
Salt, pepper, Tony’s®, red pepper to taste
Garlic (if you like it)
1 pound fresh collards, washed and chopped
Boil taters to just tender. (Do not cook them until they are completely done.) Cool, peel, and slice. Place them inside the skillet.
Add the bacon drippings.
Add the potatoes and mushrooms. Cook until the mushrooms are tender and the potatoes are hot.
Add the chopped collards and cook the mixture until the collards are wilted. Continue to cook the mixture about 4 to 5 minutes.
Serve hot.
Serving suggestion:
Terry’s friend who gives her collards serves Collards and Taters with pickled beets.
Note:
We Southerners love bacon drippings. Since collards are flavorful and Terry has included some tasty sesaonings, Collard and Taters would be tasty with olive oil instead of bacon drippings.
4 to 5 medium red potatoes
4 tablespoons bacon drippings or butter
8 ounces sliced fresh mushrooms
½ onion chopped
Salt, pepper, Tony’s®, red pepper to taste
Garlic (if you like it)
1 pound fresh collards, washed and chopped
Boil taters to just tender. (Do not cook them until they are completely done.) Cool, peel, and slice. Place them inside the skillet.
Add the bacon drippings.
Add the potatoes and mushrooms. Cook until the mushrooms are tender and the potatoes are hot.
Add the chopped collards and cook the mixture until the collards are wilted. Continue to cook the mixture about 4 to 5 minutes.
Serve hot.
Serving suggestion:
Terry’s friend who gives her collards serves Collards and Taters with pickled beets.
Note:
We Southerners love bacon drippings. Since collards are flavorful and Terry has included some tasty sesaonings, Collard and Taters would be tasty with olive oil instead of bacon drippings.
Saturday, March 05, 2005
Recipe: Terry's Collard Soup
Terry Chrisman has created a great recipe for Collard Soup. Click below to obtain the recipe, try it, and then tell us what you think.
Terry is a wonderful cook, and she is a friendly woman. Terry knows everybody—if she has not met someone, give her time. She has been picking my brain about ways to cook collards because she knows how much I like to cook collards different ways.
Terry’s friend who grows collards in his backyard garden and cooks soul food gave her a heaping mess of collards. She told him about my recipe for collard gumbo and the way she changed it around by using tasso instead of smoky links.
The discussion worked around to collard soup. After he shared some thoughts with her about making collard soup, she went home, washed her collards, and went to work. Her collard soup recipe is a work of art. I am very pleased and grateful that Terry shared the recipe with us.
Collard Soup
2 cups cooked kidney or red beans
1 pound beef shank or beef tips
8 ounces Italian sausage
⅔ cup split peas
2½ teaspoons salt
6 cups or 2 bunches of fresh collards (washed, rinsed, and chopped fine)
2 cups pealed and chopped red-skinned, white potatoes (2 potatoes)
2 cups coarsely chopped cabbage
Brown beef and sausage in a skillet. Stir the meat into the drained beans. Add peas and salt. Cover the mix with water. Reduce to simmer. Cook the mixture 2 hours. Discard bones if any. Add collards, potatoes, and cabbage. Cook 30 minutes.
Notes:
The beef tips are easier because you don’t have to remove the bones.
The split peas are optional. The soup is just as good without them.
Terry’s friend uses sauerkraut instead of cabbage and omits the salt.
Serving Suggestions:
You can serve it over rice, if you wish, or eat it from a bowl without the rice. Cornbread is essential.
Terry is a wonderful cook, and she is a friendly woman. Terry knows everybody—if she has not met someone, give her time. She has been picking my brain about ways to cook collards because she knows how much I like to cook collards different ways.
Terry’s friend who grows collards in his backyard garden and cooks soul food gave her a heaping mess of collards. She told him about my recipe for collard gumbo and the way she changed it around by using tasso instead of smoky links.
The discussion worked around to collard soup. After he shared some thoughts with her about making collard soup, she went home, washed her collards, and went to work. Her collard soup recipe is a work of art. I am very pleased and grateful that Terry shared the recipe with us.
Collard Soup
2 cups cooked kidney or red beans
1 pound beef shank or beef tips
8 ounces Italian sausage
⅔ cup split peas
2½ teaspoons salt
6 cups or 2 bunches of fresh collards (washed, rinsed, and chopped fine)
2 cups pealed and chopped red-skinned, white potatoes (2 potatoes)
2 cups coarsely chopped cabbage
Brown beef and sausage in a skillet. Stir the meat into the drained beans. Add peas and salt. Cover the mix with water. Reduce to simmer. Cook the mixture 2 hours. Discard bones if any. Add collards, potatoes, and cabbage. Cook 30 minutes.
Notes:
The beef tips are easier because you don’t have to remove the bones.
The split peas are optional. The soup is just as good without them.
Terry’s friend uses sauerkraut instead of cabbage and omits the salt.
Serving Suggestions:
You can serve it over rice, if you wish, or eat it from a bowl without the rice. Cornbread is essential.
Thursday, March 03, 2005
Recipe: Shane's Salmon Spread
Northern boys, especially Shane, understand salmon. Shane has cooked professionally in Alaska. This recipe sounds irresistible. Shane uses the highest quality salmon.
The jalapenos, hot pepper, cream cheese, and Ritz crackers--what could taste better?
Chef Shane on Seafood Blog
The jalapenos, hot pepper, cream cheese, and Ritz crackers--what could taste better?
Chef Shane on Seafood Blog
Wednesday, March 02, 2005
Recipe: Collard Green Roll-Ups
Here is a collards recipe appearing on Yvette Freeman's website:
COLLARD GREEN ROLL - UPS
COLLARD GREEN ROLL - UPS
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