Heard? Plan For Safe Party Leftovers The party’s over. It was great seeing old friends and neighbors, but they didn’t eat as much as you’d planned. What are you going to do with all those leftovers? The answer depends on the type of food left ova: and, if perishable, how carefully it was kept cold or hot during preparation and serving. The chips and crackers will be good as long as they don’t become too stale. Leftovers should be repackaged in airtight containers Lightweight and easy to start, the STHL 021,023 and 025 chain saws are great for any gift-giver who’s lost in the woods. STHL. For the part of you that promised you’d never o STIHL OS 4 ! Superb power-to-weight ratio, electronic ignition with lifetime warranty. Bechtelsvllle PASSMORE SERVICE CENTER, INC. RD 1, Rt 100 215-367-9064 Dallastown TRI-BORO CONCRETE, INC. 43S Locuat St 717-246-3098 1-600-632-9018 Ea»t Earl GOODS LAWN & GARDEN CENTER Routt SI 717-384-4029 Ext. 34 Elizabethtown MESSICK FARM EQUIPMENT, INC. Rltttim ExH-Rt SIS ElkakaMittm, M 717-367-1319, 717-6634667 DISTRIBUTED BY KEYSTONE STIHL By Doris Thomas Lancaster Extension Home Economist and stared in a dry place. Raw relishes may be a little limp but can be revived if washed in cold running water and kept in the refrigerator in cold water. Most bakery goods that don’t have a cream cheese or fruit filling also should be saveable. This includes breads, rolls, non cream filled cakes, candies and cookies. Since these items tend to dry out quickly, the best place to store them is in the freezer. Dips, spreads, cheese balls, quiches, cold cuts, meatballs, egg nog and other moist protein-rich foods may be another matter. Give them something better. 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Through careful planning, you can avoid having to throw out food at the end of a buffet, open house or party. Bacteria that cause food poison ing need a moist food source to grow on, time, and a temperature conducive to growth. Bacteria grow best on moist protein foods. Each year, many cases of food poisoning are reported from holi day dishes such as cold meat cuts, turkey stuffing, potato and meat salads, cheese and meat dips, cream or pumpkin pies and egg nog that have been left at room temperature too long. Not only do these foods contain meat, poultry, eggs or dairy products in the moist medium that bacteria love, but because they are handled more than other foods during prepara tion, it's easy for germs to spread What do you give people who have everything? 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Cream pies also should be refrigerated if they are to be served more than two hours after coming out of the oven. Egg nog is food that needs spe cial care. Concerns about raw eggs can be handled by using pasteur ized eggs, commercial egg nog or a recipe that cooks the egg-milk mixture to 160 degrees F. These precautions, however, still are not enough to prevent a punch bowl of egg nog that has been allowed to set at room temp erature on a buffet table all after noon or evening from becoming a health hazard. To insure safety, egg nog needs to be kept and served well chilled. One way to Meyer Snow Plows Plow Like They’re HOT! Operate Like They’re COOL! And Get The Job Done FAST! Get One Now. You’ll Be On EASY STREET! 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At the front of the tray, arrange an assortment of Cheddar cheese slices and Brick cheese sticks. Complete the cheese arrangement with a whole, red-waxed Gouda and half-moon slices of Provolone cheese. Round out the fruit selection with slices of pear, grapes and apple. 'mmmmtmMmwmmmwm
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