UNIVERSITY PARK (Centre Co.) During the holidays through Super Bowl Sunday many families host parties or an open house that feature buffets or an array of party platters. Party trays are a favorite of hostesses because they’re simple to prepare or arrange for ahead of time. But even if you order platters from a deli, Cathy Hostetler, Penn State Cooperative Extension, reminds you not to forget food safety rules. When you pick up the platter, make sure it’s the last errand on your list. You don’t want to leave the platter in a parked car. Even on a winter day the interior of a car could warm to above 40°F. When you get home, refrigerate the platters immediately at 40°F or lower. If you make your own party trays, observe all the “use by" dates on package of meats and cheese. Keep the tray covered in the refrigerator so it doesn’t dry out. It’s not safe to refill half empty trays that have been out at room temperature for an hour or so. Instead, prepare several trays ahead of time. These back up trays can be kept refrigerat ed until they are served. When you need to replenish food, a fresh full platter will be waiting. To avoid serving food poison ing to guests, Penn State Cooperative Extension recom mends you follow these basic CBAft-bilt CONSTRUCTION, INC. MANHEIM, PA (717) 653-4023 Pre-Engineered Buildings Lifetime Design Warranty £Zeste7T% Dairy Equine Self-Storage Remodeling [ w All-Plant LIQUID PLANT FOOD 9-18-9 PLUS OTHERS! $ • Contains 100% white ortho phosphoric £ acid. Made in USA. \ • Non-corrosive. Won’t settle. / • Top quality. Excellent service. | • Newest equipment I • Financially sound...and growing! ' Big Demand Requires : More Distributors! □ I sell to farmers. How do I become your distributor? □ I’m a farmer. t What’s the price? j i Where do I get it? » { CALL or SEND FOR FACTS: 1 j Phone: 814-364-1349 i I ALL-PLANT LIQUID PLANT FOOD, INC. i A 821 State Rd. 511 N., RFD 3, * j \ Ashland, Ohio 44805 j Holiday Party Tray rules of safety; • Don’t allow foods to remain at room temperature for more than two hours. • Keep cold foods cold, below 40 D F. To do this, place serving dishes on ice or replace the food about every 30 minutes. •Keep hot foods hot, above 140° use a crock pot, electric skillet, warming tray, or chafing dish. Check the temperature of hot or cold food occasionally with an inexpensive, instant read thermometer. Don’t refill trays, let most of the food be 4-H Kiddin’ Around Goat Club York County’s 4-H Kiddin’ Around 4-H Goat Club recently elected new officers. They are ' Heidi Appel, president; Emily Deardorff,vice president; Vanessa Yanavitch, secretary; Chis Par sons, treasurer, Sarah DcardorfF, reporter; and Lyndsey Hoover, historian. The club has 20 members rang ing from 8-17 years pf age. The club comprises all breeds. The club is starting up a pack goat class for the 1999 project eaten, then bring out a fresh platter. In other words, don’t add fresh food to a tray that has old picked-over food on it. •Finally, as a guest at a party where vegetable, fruit, or cracker dips are being served, don’t use dips from bowls that don’t have a serving spoon. Other guests are likely to have dunked a half-eaten morsel into the dip. Whether you are a host or a „ guest, don’t be a party to food bome illness. year. They have the dairy classes, goat-cart classes, and the meat goat class (wethers are raised and sold at the York Fair). The club is drawing up a 1999 calendar. Club meetings ate conducted the fust Tuesday each month at 7 p.m. at the 4-H Center located at Bair Station. New members ate welcome to have fun by learning about goats. For more information, contact Linda Spahr, (717) 840-7408. Lancaster Farming CAP $ 3.50 Each Available At Lancaster Farming, 1 East Main St., Ephrata, PA Shipping & Handling $2.50 Add’t Cap and Shipping 9 $4.00 Each Phon* 717-626-1164 Pot BEDDING Most effective as bedding for ail kinds of beef and dairy cattle, hogs, „ horsi Lancaster Farming, Saturday, December 12, 1998-B9 Cook’s Question ANSWER —Violet Cassner, Newburg, wanted a recipe for fruitcake made with grape jelly, orange juice, dates, and lots of other fruits. Thanks to Laura McKinney, for sending an old recipe. It takes a lot of time, but it’s worth it, she writes. Dark Fruit Cake Makes 5 pounds 1 cup seeded raisins 1 cup seedless raisins 1 cup currants 3-ounces candied lemon peel, chopped 3-ounoes candied orange peel, chopped 8-ounces cherries, sliced 8-ounces pineapple, sliced 8-ounces citron, sliced 5-ounces pecans, chopped 5-ounces almonds, chopped Vi cup flour for dredging V/i cup flour for mixing V* teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon allspice % teaspoon mace % teaspoon nutmeg % cup butter % cup brown sugar, packed 4 eggs, separated Vi cup molasses 3 tablespoons fruit juice 3 tablespoons brandy or cider Vi cup jelly, any flavor Prepare fruits and nuts. Dredge with flour. Sift mixing flour, measure, add baking soda and spices and sift again. Cream butter, add sugar gradually cream together until light and fluffy. Add well beaten egg yolks, beat well. Add molasses, fruit juice, brandy or cider, and jelly; blend thoroughly. Add fruits and nuts. Bake in 250 degree oven for IVa hours. While still warm, brush tops and sides with brown sugar glaze. Wrap in wax paper and store in an air tight container. ANSWER For Randy Verger and Linda Fauth, here is a recipe from Mrs. James Zimmerman. Spice Jerky 2 pounds- very lean meat (beef, deer, or elk) i'/t teaspoons seasoned salt V/a teaspoons onion powder Va teaspoon black pepper Va teaspoon garlic powder V* cup soy sauce Va cup Worcestershire sauce Combine all ingredients. Add meat (which has been cut into thin strips). Marinate overnight in refrigerator. Dry over oven racks, hanging strips over toothpicks. Have oven at lowest set ting. Put foil on bottom rack. Prop oven door open slightly to let moisture out Takes about a day to dry. (Continued from Page BS)
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