By Staff
As we all know, food poisoning can occur at any time of the year; where the "flu bug" usually makes its entrance in late autumn or early winter.
Just remember, YOU are the individual responsible for protecting your food purchases. Check those containers for leakage and also always take note of those in cans. Should there be any bulge, I implore you to call it to the attention of the manager! Cans in this condition could possibly contain lethal toxins.
Also, take special notice of the expiration date to make certain the product is not outdated. Once you purchase that food product, it is your own responsibility to protect it from contamination.
If you are not going directly home with your meat and frozen foods … prepare for this by having a cooler with ice in the trunk of your car and place the frozen purchases, as well as those needing refrigeration, into this cooler.
In the majority of food markets, the checkers are happy to oblige by placing these articles needing refrigeration into the same bag … if only you make your wishes known. Thaw foods in the refrigerator! Never ever allow frozen food uncovered on a kitchen counter at room temperature!
Bear in mind that there are bacteria everywhere and room temperature can encourage them to grow! If you have any cuts or sores on your hands, then by all means, wear rubber gloves to prevent any bacteria from getting into the fresh fruits and vegetables you are preparing. And, never allow your pets to touch your kitchen's working surfaces, no matter how cute and precious "Snookems" or "Bowser" may be!
After you complete your meal … refrigerate leftovers immediately. Staph germs grow in a wide variety of foods, and if they are allowed to multiply to high levels … cannot be boiled or baked away!
Chocolate Cake
2 cups sifted flour
1 teaspoon baking soda
3 squares unsweetened chocolate
1/4 teaspoon salt
1 cup milk
1/2 cup butter
1 1/4 cups superfine sugar
2 eggs
1 teaspoon almond extract
Sift flour, baking soda and salt together. Cream butter gradually with the sugar, then beat together well until it becomes light and fluffy.
Begin adding the eggs, just one at a time and beat well after each addition. Melt the chocolate, then cool it before adding it to the other mixture, then mix thoroughly. Start adding the sifted flour very gradually, alternating it with the milk and extract.
Divide this batter between your two eight inch cake pans, then slide it into a preheated 350 degree oven for 25-30 minutes. Remove from cake pans to cool and frost.
Chocolate Fudge Frosting
2 cups granulated sugar
2/3 cup water
1 1/2 teaspoons corn oil margarine or butter
3 tablespoons dark corn syrup
1 1/2 ounces unsweetened chocolate, finely chopped
1/3 cup confectioners sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
Using a heavy saucepan, stir together the sugar, water, syrup and butter. Now, use a damp paper towel to wipe down the sides of the pan to eliminate any sugar crystals which may have been formed. Bring this mixture to a boil over a medium high heat. Cover and boil for two minutes. Remove the cover, clip your candy thermometer just inside the pan and be sure to immerse it so the tip rests in the pan but does not touch the bottom of the pan. Boil, without stirring, until the thermometer reaches 230 degrees; which should take 4-6 minutes. Remove the pan from the heat, set it onto a wire rack. Be very careful not to stir or jar the pan and allow the thermometer to remain in the mixture. Sprinkle the chocolate over the sugar mixture, but do not stir.
Let the mixture cool at room temperature until it reaches 120 degrees (hot to the touch) without allowing it to cool completely. Transfer the sugar mix to a larger bowl, then beat with an electric mixer on medium. Add the confectioners sugar, cocoa and extract. Continue to beat for 4 minutes. Stir the mixture with a spoon until it begins to set.
Homemakers Hint: If there are any of our readers out there who have recently purchased an older home, it may be wise to check any painted surfaces which show signs of flaking. This is very important as many of our older homes very well could contain lead-based paints. You could consider hiring a trained person to perform a lead hazard assessment.
*Take time to enjoy this season whose name is written in such blazened colors with gold inscription, for it is a gift to us from our maker!
Cheese Souffle
1 cup whole milk
1/2 cup cold milk
1/2 cup powdered milk
1 1/2 teaspoons salt
3 tablespoons whole wheat flour
4 egg yolks
1/8 teaspoon freshly ground white peppercorns
1/4 teaspoon basil or celery salt
1-2 cups American cheese, diced
3 tablespoons parsley, ground
1 1/2 teaspoons Worcestershire sauce
Heat the full cup of milk to a simmer. While this is heating, beat together the cold milk, powdered milk, flour, salt and pepper. Add this immediately to the hot milk, then simmer for 5 minutes. Remove from heat and cool slightly. Now add the egg yolks, celery salt, cheese, parsley and Worcestershire sauce. Beat 4 egg whites stiffly and fold them into the mixture.
Pour into an oil greased baking dish, then bake at 300 degrees for about 45-50 minutes.
Homemakers hint: It is very important to remove and clean the dryer's lint screen after each load. First, it helps prevent fires. It also helps maintain your dryer's performance.
I like to liken the earth's autumn to that of the human race. Despite the mellowing that has taken place over the years, they still retain the garnered richness of wisdom and remembrance.
Eggplant Creole
1 large, or 2 small eggplant, chilled and unpeeled
2 slices bacon
chopped onions
1 diced green or red bell pepper
2 peeled tomatoes or one cup canned
1 teaspoon salt
Pan fry the bacon until crisp; retain fat. Chop up as many onions as you wish. Saute onions and peppers in the bacon fat. Add the tomatoes. Cut the eggplant and add it to the mixture, heat quickly then allow to simmer for 12-15 minutes. Add bacon and one teaspoon of salt. Mix well.
A Touch of Levity: An oral surgeon once, sedated a high school football player to have his wisdom teeth extracted. As the anesthesia was being administered, the doctor asked the student how he was feeling. "Man," he replied, struggling to keep his eyes open, "I feel like I'm in English Class."
Fruit Salad Bowl
1 head romaine lettuce
2 cups grapefruit sections
2 cups pineapple, diced or sliced
2 sliced oranges
1 red apple, cut into thin wedges
mayonnaise or fruit dressing
Line a cold salad bowl with lettuce, arrange the fruits on top. Garnish with maraschino cherries and serve with a dab of mayo or dressing.
Broilded Tomatoes
2 or 3 firm tomatoes
bits of raw diced bacon
grated Parmesan cheese
ground parsley
4 tablespoons wheat bread crumbs
1/2 teaspoon salt
fresh ground pepper
pinch basil
bacon drippings
Peel tomatoes and cut into 3/4 inch slices. Sprinkle with bits of bacon, then place on an oiled baking sheet under a moderate heat until they test tender; about 8-10 minutes.
Sprinkle with the Parmesan cheese, then garnish with the parsley. Or vary by rolling in the 4 tablespoons of bread crumbs which have been sprinkled with salt, pepper, basil and dot the top with the bacon drippings.
French Fries
3 or 4 large potatoes
several cups of butter flavored oil
Place the wire basket into the butter flavored oil to heat and when the thermometer registers 340 degrees, cut your potatoes into 1/3 inch thick strips. Lay these on a heated basket, then put into the hot fat. Watch the thermometer so that the temperature does not go over 325 degrees. Fry for about 8-10 minutes, drain on paper towels, sprinkle with salt, then serve.
Remember back to the years of your grandparents when hidden memories took up permanent residents under staunch old covered bridges?
Broiled Bananas
4 ripe bananas
blackstrap molasses
nutmeg
cinnamon
lemon juice
Peel bananas, then brush the surfaces with the molasses. Set in a low oiled baking dish. Broil under a medium heat until well browned for 10 minutes. Turn, then brown the second side for 6-8 minutes. Sprinkle with the nutmeg, cinnamon or lemon juice and serve hot.
Homemaker's hint: Pine oil, found in many all-purpose cleaners, helps tremendously in loosening greasy dirt.
Apple-Tomato Chutney
6 red unpeeled apples
6 large ripe unpeeled tomatoes
1 green or red bell pepper
4 small onions
1 cup raisins
1 1/2 cups white vinegar
2 teaspoons salt
2 tablespoons pickling spices tied up in a cloth
1/4 cup brown sugar
Place apples, tomatoes, pepper, onions and raisins through a meat grinder using a large knife. Boil the vinegar, salt, pickling spices and brown sugar. Add the fruits and vegetables to the hot liquid and simmer for 10 minutes before placing into hot sterilized canning jars. Seal immediately.
Have you noticed that the only factor becoming scarce in this world is human attention?