* 818-UncastK Fanning, Saturday, Novambar 8, 1997 \ Consuming Thoughts by Fay Strickler Penn Stale Extension Home Economist For Berks Co. With the stores already filled with holiday items many of us are forced to think about the holidays. We also want to get the house ready for the friends and family members who will be visiting. One area of concern to the cook will be the kitchen. Will it pass your mother-in-law’s white glove inspection? More importantly, could it pass a food safety inspec tion? If not, these guidelines will help get your kitchen in tip-top shape for the holidays. Start with the freezer. Is it frozen-over or jam-packed with food? If so, it will not hold frozen meat and poultry at safe freeze temperatures O degrees F or below. When you defrost the freezer, examine frozen items carefully and discard foods that have changed in appearance or texture. When returning food to the freezer, check package dates and sort items so that you can use them within recommended stor age times. Next, check your refrigerator. If you have leftover meat and poul try dishes, use them as soon as possible. These foods can be stored in the refrigerator from three to four days. Fresh meat and poultry should be used within one to three days. Also check the “sell by” or “use-by" date on mayon naise, salad dressing and other foods which need refrigeration. Throw away outdated, moldy and obviously spoiled foods. To get rid of the odor that may linger from spoiled food, wash the refrigerator with baking soda and water and put a box of baking soda in it to absorb odors. To store food safely in the 00 ISl11^ FFA Develops ★ Premier Leadership ★ Personal Growth ★ Career Success vm M M IN 111 PXMIIUi \ A LESSON WELL LEARNED... LANCASTER FARMING’S CLASSIFIED ADS GET RESULTS! freshly cleaned refrigerator be sure that the temperature is set at 40 degrees F or below to prevent most bacterial growth. Tightly cover all foods and use them with in the recommended storage times. Don’t overload the refriger ator. Cold air must be able to cir culate to keep foods at optimal temperatures. Countertops, sinks and utensils also may need extra care. To keep bacteria from spreading from raw to cooked foods, wash the coun tertop, sink and utensils after they have been used to prepare raw meat and poultry. Carefully scrub and clean wooden cutting boards since bacteria can harbor in the groves left by knives. A hard, non potous cutting board is better for preventing the spread of bacteria. Also, wash kitchen linen often and throw away old sponges. Kitchen appliances should work properly. Use the oven ther mometer to check the temperature in your conventional oven. Use a meat thermometer to cook meat and poultry to the proper internal temperatures. Poultry is thorough ly cooked at 180 degrees F to 185 degrees F; beef and other meat should reach 160 degrees F. Check the microwave oven too. Stale food particles left in the microwave can interfere with cooking time. To clean the micro wave oven, place a mixture of lemon juice and water inside the oven and turn it on until mixture simmers. The steam will condense on the oven surface and make food much easier to remove. The lemon juice will absorb odors. If you have meat and poultry questions call the USDA Meat and Poultry Hotline: 1-800-535-4555 4-H’ers Honored As York County Posts Achievement Night Results YORK (York Co.) The fol lowing members were honored for their outstanding achievements at the recent York County 4-H Achievement Night. Outstanding 4-H project awards: Juniors: ceramics, Joshua Spahr, Lewisbeny; child develop ment, Kelly Jo Bankert, Red Lion; clothing, Kim Pomraning, Delta; foods and nutrition, Molly Craw ford, Hanover, health, Beth Bear, Glenville; horse, Chandrelle Asper, New Oxford; kids and kash, Sarah B. Myers, Spring Grove; leisure education, Jeffrey Devilbiss, Glenville; natural resources, Ben Unkle, Stewarts town; pet care, Andrew Wilt; poultry, Lydia Eddinger, New Freedom; rabbit, Louis Loucks, Hellam; rocketry, Lee Bosley, Glenville; sheep. Brandy Bankert, Red Lion; and wood science, Jar ah Spahr. Seniors: clothing, Kristina Gable, York; horse, Amanda Arnold, Dillsburg; horticulture, Rijelle Kraft, Manchester; leader ship, Lucas Kraft, Manchester; leisure education, Jessica Pomran ing, Delta; poultry. Heather Bank ert, Red Lion; public speaking, Sabrina Asper, New Oxford; rab bit, Lillian Eddinger, New Free dom; rocketry, Philip Baer, Glen villc; shooting sports, Dillsburg; and Michael Burrell, Dover. National 4-H Congress Dele gates for 1997: Sabrina Asper, New Oxford and Tanya Thom an, Dallastown. York Fair 4-H Special Award: Michael Burrell, Dover. Recognized for 10 years of vol unteer leader service: Nona Brown, Loganville; Ralph Dixon, East Berlin; and Helen Horn, Dover. The following teens were rec ognized for volunteering a total of 2,640 hours to the 4-H program this year. This averaged out to 91 hours per teen of volunteer time; Beth Baer, Glenville; Alisha Eber ly, Dallastown; Jenn Flinchbaugh, York; Abby Frey, Wellsville; Kristina Fritz, New Freedom; Lane Innerst, Red Lion; Heather Jasienski, Felton; Louis Loucks, Hellam; Susan Richardson, Fawn Grove; Tanya Thoman, Dallas town; Amy Trowbridge, Spring Grove; Karen Wray, Thomasvillc; Amanda Arnold, Dillsburg; Kelly Jo Bankert, Red Lion; Mandy Brown, Loganville; Paul Kitzmill cr, Wellsville; Sonni Mayberry, Aitvillc; Mark Parrish, York; Sabrina Asper, New Oxford; Emi ly Bankert, Red Lion; Andrea Craun, Dallastown; Kim Druck, Jacobus; Tabitha Eimetbrink, Lewisbeny; Heather Bankert, Red Lion; Lucas Kraft, Manchester; Rijelle Kraft, Manchester; Rachael Price, Dover, Jay Rishel, Seven Valleys; and Tammy Wirt, Dillsburg. The following members were honored as the 1998 Outstanding York County 4-H Members: Out standing 4-H Secretary: Kristina Gable, York; Outstanding Girl Rookie: Molly Crawford, Hanov er; Outstanding Boy Rookie: Ben Unkle, Stewartstown; Outstand ing Junior Girl: Kelly Jo Bankert, Red Lion; Outstanding Junior CLIPPER™ COMMERCIAL ZERO TURN FRONT CUT MOWER Serviceability is our Game. Durability SAYLOR INDUSTRIES EVC. 757 Tire Hill Rd. • Johnstown, PA 15905 Mfg. in Somerset County, PA For Direct dealership information in PA, NJ, MD, DE, N.VA, W.VA Cal! 1-888-288-5969 Sales Manager: L.E. Thomas Boy: Louis Loucks, Hellam; Out standing Senior Girl: Sabrina Asper, New Oxford; and Out standing Senior Boy: Lucas Kraft, Manchester. Outstanding 4-H Club: York County 4-H Rabbit And Small Animal Club. As Outstanding Senior Girl in York County 4-H, Sabrina Asper was honored for her many years she has devoted to 4-H. She is a member of Wellsville Boots and Saddle Horse Club; the 4-H Senior Exchange Club, and the York County 4-H Council. Sabri na was awarded the outstanding senior member in public speaking. She also won awards in teen lead ership, as a teen counselor, for many accomplishments outside of 4-H, and as a delegate to National 4-H Congress to be held in Mem phis, Term, in November. Sabrina is a freshman at Shippensburg State University. As Outstanding Senior Boy in York County 4-H, Lucas Kraft was honored for his many years of leadership in the 4-H program. Lucas is president of the York County 4-H Council and the 4-H Poultry Clubs, treasurer of the 4-H Rabbit Club, and a member of (he 4-H swine, shooting sports, and dance clubs. He received the Out standing Senior Leadership Award and was recognized for his many hours of service vblubtetfred to the 4-H program. Lucas is a junior at York Catholic High School and plans to attend Penn State University to study agricul tural science. • Cutting widths: 48-60-72 • Gas Models 20 HP - 24 HP t