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818-UncastK Fanning, Saturday, Novambar 8, 1997
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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Throw away outdated, moldy and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
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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
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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
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