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HOLIDAY FOODS
SERVE THEM
SAFELY
Holidays may be the best time
for enjoying friends and family,
but they’re the worst time for get
ting sick. Here are a few sugges
tions for avoiding a nasty bout of
food poisoning.
**Keep hot foods hot above
140*F and cold foods cold
below 40*F until serving.
♦*Don’t let anything containing
meat, poultry, or eggs sit on a buf-
BCAMBRroGE^j^
40 6i 7 0( f^p^
HEATERS^fe^
ATTENTION POULTRYMEN &
DAIRYMEN
f \ Light Bulbs
I 1 2SW-40W .Lon, Llf.
\ / 60W-75W-100W . X3O Volt • Bran But
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WATER REPLACEMENT
CARTRIDGE FILTERS
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Our
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13 Styles To Choose From!
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QUALITY FENCING & SUPPLY, INC.
622 N. Shirk Road New Holland, PA 17557 717-354-9760
No
More
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Also Available At:
G. BEN MILLER HENRY B. HOOVER AG WAY, INC.
Rouzervllle, PA 717-762-2386 1731 Main St., Ephrata, PA 717-733-6593
“P.S. Ova Large Display In Showroom"
By Doris Thomas
Lancaster Extension
Home Economist
fet table for hours on end. Put out
only what you think will be con
sumed in an hour or so, leaving
the rest refrigerated. Never let any
of these foods stand at room temp
erature for more than two hours.
•*lf you arc partial to rare beef,
cook it to an internal temperature
of at least 145*. Before serving the
pan drippings, heat them to boil
ing. If gravy or drippings are kept
for a second meal, boil them a few
minutes before serving.
♦♦ln any food preparation, but
Or $1.99 Each
Z li I
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KANE HEAT
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HEAVY DUTY FARM MOTORS
Totally Enclosed, Fan Cooled
especially with foods containing
meat, poultry, or eggs, keep your
hands and the utensils you use
scrupulously clean. Be sure to
wash utensils well between uses,
especially if you have used them
with raw meat or poultry. The
same goes for counter surfaces.
Don’t forget to wash, rinse and
sanitize your cutting boards after
preparing raw meat or poultry.
**Thaw your holiday meat or
poultry in the refrigerator, not at
room temperature. Never stuff
poultry ahead of time or with
warm stuffing. For the ultimate in
safety, bake stuffing separately
from the bird. Stuffing and bird
should also be refrigerated sepa
rately after cooking.
Here are some hints to help you
be a better consumer when you
buy your holiday foods.
—ln buying any poultry for
roasting, the USDA grade mark is
especially important. U.S. Grade
A poultry will have no skin cuts or
tears that could allow the meat to
dry out during roasting.
“Vinyl Picket Fence”
Lancaster Farming, Saturday, November 26,1988-B5
—About turkey: Self-basting
turkeys have been injected with
butter or oil or a combination of
the two. The label will tell you.
—Whether to buy fresh or fro
zen poultry is strictly a matter of
what fits best into your plans
how long you plan to keep it, how
much storage space you have.
—Ducks and geese are holiday
favorites. Buy U.S. Grr.de A to
make sure they have no skin cuts
or tears and are well filled-out and
meaty. Also, remember that these
birds have more natural fat than
other poultry so don’t be surprised
if there’s more fat in the roasting
pan than you’re used to.
—About roast beef: The desig
nation “Prime rib” doesn’t neces-
Sheep To Shawl
Entries
HARRISBURG (Nov. 9)
Practice shearing, spinning and
design work come to an end as
looms are warped in preparation
for the Bth annual Pennsylvania
Sheep to Shawl Contest, January
11 at the 1989 Pennsylvania State
Farm Show.
Entries are now being accepted
for this colorful event Twelve
teams from around the state will
vie for the grand champion honor,
over $BOO in prizes, and the pro
ceeds from the sale of their shawl.
The Pennsylvania Sheep to
Shawl Contest now a Wednesday
night Farm Show tradition, is open
to experienced Pennsylvania
teams. Following the 2-1/2 hour
contest shawls will be auctioned
to the crowd.
Champion shawls set new price
records each year. The 1988
champion shawl was sold to Rich
Brandt Farm Real Estate of Read
ing for $1,250. Created in just 75
minutes, the team Wool Bags
earned $16.67 a minute for their
efforts. Brandt has purchased six
of the seven champion shawls
since the contest began in 1981.
NO
More
Rotting
sarily mean anything unless you
see the USDA grade mark that
says “USDA Prime” or “U.S.
Prime.” If it says “USDA Prime”
or “U.S. Prime” you can be sure
that you have a tender, juicy piece
of meat because it will have abun
dant marbling tiny flecks of fat
within the lean.
—Here’s a chart to guide you in
knowing how much holiday meats
to buy:
Servings per pound
Turkey: 2-V* servings per
pound
Chicken: 2 servings per pound
Goose: I- 3 / servings per pound
Duck; 1 serving per pound
Rib roast: slightly less than 1
serving per pound.
Sought
Following recommendations by
the Sheep to Shawl Committee,
the State Farm Products Show
Commission has increased the
1989 premiums. The first place
team will receive $l5B, a travell
ing trophy, plaque and rosettes.
The contest will be judged by a
panel of three experts according to
shearing ability, spinning quality,
uniqueness of design, weaving
ability and team identification.
The entry deadline is Decem
ber 16. To receive an entry form,
send a self-addressed, stamped
envelope to: SHEEP TO SHAWL,
Pennsylvania State Farm Show,
2301 North Cameron Street, Har
risburg, PA 17110-9408. Or call
Mary Grim at 717-787-5342 Mon
day through Friday between 8
a.m. and 4 p.m.
The Pennsylvania Sheep to
Shawl Contest is sponsored by the
Pennsylvania Sheep and Wool
Growers Association in coopera
tion with the Pennsylvania
Department of Agriculture and the
Pennsylvania Farm Products
Show Commission.
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