Consuming
Thoughts
Fay Strickler
Penn State Extension
Home Economist
For Berks Co.
Planning a party at home to
watch your favorite football team
on TV may be safer than trying to
maneuver through congested
streets and crowds to get to the
stadium. But the pressure may be
on in the kitchen to get everything
ready in time for kickoff. While
you may not want to miss a single
minute of the game, you certainly
want to make sure your food is
prepared safely.
To help you score a food safety
touchdown, hoe are a few hints.
Select foods that need little or
no preparation. Order a party plat
ter, for instance. When you pick it
up, be sure it’s the last errand on
your shopping trip. Then, take it
home and store it in the refrigera
tor as quickly as possible. Re
member to keep your refrigerator
at 40 degrees F or less.
Take advantage of the deli, and
purchase lunch meats or prepared
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salads there. If you buy cold cuts
to make your own platter, be sure
to observe the “seli-by” or “use
by** date marked on the package.
Wrap the meats well to prevent
them from drying out, and store
the platter in the refrigerator. Kept
jn the original vacuum-sealed
package, lunch meats can be stor
ed safely in your refrigerator for
two weeks. Once the package has
been opened, wrap the meats well
and use them within three to five
days.
If you must cook, do it ahead of
time. Cooking a ham, chicken or
roast in advance will help keep
you out of the kitchen during the
game. However, be sure you-don’t
cook them too far in advance, or
you may run into problems with
harmful or spoilage bacteria.
Cooked meats and poultry can be
sliced into small pieces, covered
completely, and safely stored in a
We'll build you any
refrigerator for three or four days,
provided they aren’t smothered
with broth or gravy. Broth or
gravy can harbor bacteria, so don’t
keep these foods in the refrigera
lor more than a day or two. For
best results, drain and refrigerate
the broth for gravy in a separate
container and prepare it on the day
of the dinner.
Another tip to help keep you out
of the kitchen is to use a slow
cooker to prepare Swedish meat
balls, stews or other hot foods.
Make sure the slow cooker is
operated properly, by starting
foods cooking on high and then re
duce the temperaUire to a lower
setting. Do not overstuff cooker,
so the food can cook all the way
through.
To spread a worry-free feast
keep hot foods hot and cold foods
cold. The danger zone for bacter
ial growth is between 40 and 140
degrees F. Frequently wash your
hands and any cutting surfaces,
knives or other utensils used in
food preparation. Cross-contam
ination can occur if a utensil or
cutting board is used initially for
raw meat or poultry and then for
other foods.
If you’re serving hot foods, heat
them above 140 degrees F then,
use chafing dishes or hot plates to
keep the following foods hot: cas
seroles, stews, baked beans or
cheese dips. If you can’t keep all
of the foods hot at once, store
some in the refrigerator and heat
them as needed to replenish the
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serving dishes.
Also, keep track of how long
cold foods have been in the refrig
erator. Don’t leave perishable
foods out at room temperature for
more than two hours. Put small
portions out on the table and re
plenish them from the refrigerator.
Discard all perishable foods that
have been held at room tempera
ture longer then the recommended
m Happenings
Chester County Captures 5
Championships
Chester County 4-H Dairy
members won one junior champi
onship and four reserve champi
onships at the 49th Southeast Dis
trict 4-H Dairy Show at the Kutz
town Fairgrounds.
There were 207 animals exhib
ited from eight southeastern
Pennsylvania counties including
Berks, Bucks, Chester, Lehigh,
Monroe, Montgomery, Northamp
ton, and Schuylkill. Among the
animals exhibited were 78 Hol
steins, 27 Ayrshires, 17 Brown
Swiss, 26 Guernseys, 51 Jerseys,
six Milking Shorthorns, and two
Linebacks.
Patty McMurray, 4-H leader
and Holstein and Guernsey
breeder from Washington Coun
ty, Pennsylvania picked Rebecca
Nolan’s Winter Yearling, S & M
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two-hour limit.
You can freeze leftovers, ex
cept for salads that contain
mayonnaise. The mayonnaise will
separate if frozen, and when you
defrost the food, it will be Oily.
Most cooked red meats can be
stored in the freezer up to three
months and sliced chicken and
turkey can be frozen for about a
month.
Ayr Irs Ola, for junior champion
of the Ayrshire show. Rebecca is
a first-year member from
Cochranville. Kelly Young, West
Grove, was chosen the reserve
junior champion with Pure-Ayr
Suzie Q Twinkie, a winter calf.
Her sister, Kathryn Young,
showed an outstanding junior 2-
year-old Ayrshire, Pure-Ayr Sur
plus’s R.R. Clover, for reserve
senior and reserve grand champi
on.
In the Jersey breed, Erica
Lloyd, Pottstown, was named the
reserve senior and reserve grand
champion with a fine senior 3-
year-old, Patrick Joyce. Tarik
Gaffney captured the reserve
junior champion award with Top-
O-Hill Admiral Thimble, a fall
calf. In all, Chester County 4-
H’ers took first place in 17 differ
ent age classes.
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