Family Living
Focus
by
Alletta Schadler
Lebanon Co. Extension
Salads To Go
It’s time for summer salads
“to go” to picnics, to covered
dish suppers.
It is always a challenge to
plan ahead to keep food really
cold until you’re ready to eat.
There are new devices that can
help do the chilling job. For
example, there are padded insu
lated carrying bags that hold
casseroles or 9x13-inch pans
with chiller units that fit the bag
to keep the food cold. There are
also double-walled platters and
bowls that can be frozen ahead
of time and then used to keep
the salad chilled.
One of the important tech
niques to use for maximum food
safety is to make sure that when
you prepare a salad mixture, all
the ingredients like salad dress
ing, celery, vegetables, pasta,
tuna or other meats or whatev
er—are pre-chilled so that you
have a chilled mixture when the
recipe is complete. Chill chopped
potatoes or freshly cooked pasta
nr rice before making the salad.
If you mix warm foods together
\ou will have a thick mixture
that Is very slow to cool.
Just to set the record
‘■traight —again—salad dressing
and mayonnaise are not inher
ently perilous foods. Both con
tain large amounts of vinegar
Maryland Fair Contestants Needed
(Continued from Page B 15)
able on a first-come,
first-served basis. The
Fairgrounds encour
ages the use of the
Light Rail with an easi
ly accessible Light Rail
Fair. Parking on the
Fairgrounds for a mini
mal fee and free park
ing at the Park and
Ride location on
Deereco Road are avail-
that make them acidy and not
hospitable for bacteria by them
selves. What does happen
though, is that when they are
mixed with lots of other protein
foods, the acidity is diluted and
the contamination potential is
increased so it is a good idea to
keep salad mixture at 40
degrees or less. If any food has
been in the danger zone between
40 and 140 degrees for more
than two hours you should think
about discarding it. At a picnic,
keep most food in the cooler
until you need it. Do not return
warm food to the cool food con
tainer in the cooler. Keep it sep
arate or discard it.
It is also very important to be
attentive to sanitation when you
are mixing salads together.
Because you have a variety of
ingredients, many of which
must be chopped or cut and han
dled, you have more opportuni
ties for cross contamination. Be
sure also to thoroughly wash
fresh produce that goes into
salad mixtures, chasing down
any soil particles lurking in the
greens. Wash your hands
often—with soap. Folks have
been asking about some of the
waterless hand cleaners that are
appearing on the market. Do
read the instructions about how
to use them but they are not
stop at the Fairgrounds’
Cow Palace Gate. For
fairgoers’ convenience,
Carrollton Bank ATM
Machines will be locat
ed in front of the 4-H
Building, the Cow
Palace, the Exhibition
Hall and in the center of
the Grandstand on the
upper and lower levels.
For general information
call (410) 252-0200, ext.
226.
We watch over every step in the manufacture, assembly and construction of
your building. Morton operates five manufacturing facilities, strategically located
to serve you efficiently.
Our high-volume buying power enables us to purchase the finest raw
materials at the lowest possible price. Components for your structure are
manufactured, fabricated and assembled under the watchful eyes of quality
control experts.
We maintain a fleet of company-owned and operated trucks, enabling our
dnvers to unload your building matenals quickly and safely.
From that point, a crew of company-trained, company-employed, and
company-insured construction professionals takes over. They are trained to
follow the most efficient and safe construction methods possible, and are
supplied with state-of-the-art equipment and quality materials to make your
facility something to be proud of for years to come.
designed for use before handling
food with bare hands.
If your picnic involved raw
chicken or burgers, try to have
as much of the handling done
before you get to the picnic so
you don’t have to handle raw
meat with your hands—espe
cially if there are poor hand
washing facilities. Maybe this is
the time to toss some disposable
gloves into your picnic basket.
Be sure to segregate the raw
meats or poultry from other
foods that will not be cooked so
there is no transfer of bacteria.
Think about a separate cooler or
at the very least a sealed con
tainer inside the regular cooler
to keep juices confined. Don’t
put the cooked burgers back on
the plate that held the raw burg
ers.
Do not use loose ice that has
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:■ 9
1 JRMH '
Pa. Dutch Festival July 30-August 1
Authentic buggy rides are to be only part of the fun when the Pennsylvania coun
tryside comes to the city during the Pennsylvania Dutch Festival at Reading Terminal
Market, July 30-August 1. The festival runs from 8 a.m. to 6 p.m. and features authentic
Pennsylvania Dutch handmade quilts, brooms, woodcrafts, cakes, pies, donuts, ice
cream, preserves and more. On August 1, the festivities include Amish buggy rides
around the Reading Terminal Market, as well as live horses, sheep, goats, chickens,
donkeys and calves. For more information about the Pa. Dutch Festival, call (215)
922-2317.
been a cooling agent in a chest
for putting into drinks. It could
have picked up bacteria. Abetter
way would be to put the ice into
several small zipper-type bags to
keep it clean while it cools. Try
to get the cooler chilled ahead of
time so that when you put in the
chilled food, the whole system
will keep you at safe tempera
tures for longer time. Keep the
cooler in the air conditioned part
of the vehicle if you can.
Here’s one of my favorite
summer salads—“ Bloody Mary
Turkey Salad.” It is called
Bloody Mary because part of the
marinade/salad dressing is
made with Bloody Mary Drink
mix a spicy hot tomato juice
plus red wine vinegar, balsamic
vinegar, oil, herbs and garlic. It’s
a big hit and easy to prepare.
Here’s the recipe:
Lancaster Farming, Saturday, July 18, 1998-817
BLOODY MARY TURKEY
SALAD
2 pounds deli-style cooked
turkey breast sliced 1/4 inch
thick, then into thin strips
1 1/2 cups Bloody Mary Drink
Mix
1/3 cup red wine vinegar
1/4 cup Balsamic vinegar
1 tablespoon oregano
1/3 cup salad oil
4 cloves garlic, thin sliced
1/2 pound sliced mushrooms
Combine ingredients m 1/2
gallon zipper bag the day before
and refrigerate. Turn bag sever
al times. At serving time,
arrange mixed greens, sliced
carrots, radishes, cucumbers,
tomato wedges, green pepper
strips, hard cooked egg wedges,
olives on a large tray. Place
turkey with marinade in a bowl.
Guest can put down green and
veggies and top with turkey.
Enjoy!
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fak MORTON
W BUILDINGS
717/624-3331
3368 York Rd.
Gettysburg, PA 17325
800-447-7436
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Photo by Jerry Irwin
908/454-7900
P.O. Box 126,
Phlllipsburg, NJ 08865
Illinois only, call
1-800-426-6686