Consuming Thoughts by Fay Strickler Penn State Extension Home Economist for Berks Co. Keep Children Safe From Foodborne Illness During The Holidays Parties with mouth-watering food buffets are sure to be in abundance during this holiday season. Consumers need to be ‘food smart” for themselves and their children when enjoying these holiday goodies according the U.S. Department of Agricul ture. Parents need to learn and use good food safety practices during the holidays and all through the year to protect the health of their children. Preventing foodbome illness during holiday parties is critical. Scientific data from the Centers for Disease Control and Prevention show that children under the age of 10 have higher incidences of Salmonella ill nesses, a common foodbome ill ness, than any other age group. When serving food at a holiday gathering, it is important to maintain safe temperatures. Hot foods like turkey, ham, stuffing, chicken fingers and meatballs JfL One-of-a-Kind Farming Cookbook JL Perfect Gift for Christmas JL Lancaster DHIA has compiled a cookbook, consisting of recipes submitted by members of their organization. There are 1053 “tried and true” recipes, printed in easy to read format, along with doubling indexing, making it easy to find the JL mft* same recipe twice. The cookbook is encased in a hardbound cover, with large D-rings for ease in page turning. They are ready to be picked up at the office or shipped directly to your home, in time for Christmas. LANCASTER DHIA COOKBOOK ORDER Mailing Address or Questions: Jere & Kristen High 1737 Sanctuary Road, Manheim, PA 17545 1-888-202-3442 Name Phone # Address Number of cookbooks ordered m Make check payable to Lancaster DHIA Paid cookbooks can be picked up at LDHIA office (Arrangements must be made in advance) j J| s Call Jerc A Kristen High at 1-888-202-3442 should be served hot and replen ished frequently. Cold foods, such as chicken salad or potato salad, should be served and kept cold. A helpful hint is to prepare extra serving platters and dishes ahead of time, store them in the refrigerator or keep them hot in the oven (set at approximately 200 250 F) prior to serving. It is important to remember that any perishable foods on the buffet table that are not served with a hot source (such as chaf ing dishes or slow cookers) or cold source (such as by nesting serving dishes in bowls of ice) should be discarded after two hours at room temperature. Bacteria can also multiply quickly in moist desserts that contain dairy products. Keep eggnog, cheesecakes, cream pies, and cakes with whipped-cream and cream-cheese frostings re frigerated right up until serving time. A variety of holiday foods may contain raw eggs or lightly cook ed eggs. Most commercially sold Please see ordering information below Zip Shipping and Handling One to Two $7 00 = Three to Four $8 00 = Five to Six $9 00 = Seven or more - call for price Total = $ State x $l4 (X) = eggnog is pasteurized, meaning that the mixture has been heated to a temperature high enough to kill harmful bacteria that may have been present in the raw in gredients. However, if you’re making your own eggnog, be sure to use a recipe that calls for slow ly heating the mixture to 160 F. This will maintain the taste and texture while also killing bacteria. It might be tempting to let your child eat raw cookie dough or lick the beaters after mixing cake batter, but do not let the child taste raw dough or cake batter. If the dough or batter con tains raw eggs, it could also con tain Salmonellaa leading cause of foodborne illness. Always follow the four basic food safety steps: • Clean. Wash hands and sur faces often. • Separate. Separate raw meat, poultry, and egg products from cooked foods to avoid cross-con tamination. • Cook. Raw meat, poultry, and egg products need to be cooked thoroughly. Use a food thermometer to ensure foods have reached a high enough tem perature to kill any harmful bac teria that may be present. • Chill. Store leftovers within two hours of cooking. NOTE: To obtain a compli mentary copy of the recipe for “Classic Cooked Egg Nog,” send a self-addressed, stamped enve lope to: Classic Cooked Egg Nog, Berks County Cooperative Ex tension, PO Box 520, 1238 Coun ty Welfare Road, Leesport, PA 19533-520. (tax included) Union County Extension Conducts Annual Meeting MIFFLINBURG (Union Co.) Penn State Cooperative Extension in Union County conducted their Annual Meeting Nov. 14 at Christ’s United Lutheran Church in Millmont. Donald Shirk, board president, opened the event by welcoming staff, board members and special guests. Andrew and Douglas Rich ard (Lucky Clover 4-H members) led the Pledge of Allegiance and the 4-H pledge. Following dinner. Shirk recog nized the outgoing board members William Callahan, Stacie Kath erman, Rebecca Rishel, Barbara Wiand, John Zimmerman and Madeline Zimmerman and wel comed the incoming members Crystal Bollinger, Robert O. Brouse, Jr., Andrew Richard, Guy Temple and Charles Tressler. Jill Broschart, 4-H agent, pres ented the 4-H Community Service and Superclub Awards to the Lucky Clovers 4-H Club. Also rec ognized were teen leaders Andrew Richard and Douglas Richard, Lucky Clovers 4-H Club, and Cayce Walter and Sarah Wel teroth, Union County Valley Rid ers 4-H Club. Patricia Grenoble (Lewisburg teacher and director of SIMON House 4-H Club) presented an award to Rick Mills of Weis Mar kets for their support of coopera tive extension programming in Union County. Grenoble’s class piloted “Explor ing the Food Business,” a new 4-H program that focuses on careers available in the food industry. The 4-Hers followed one food commodity from the field to the table. The group chose dairy prod ucts and visited a local dairy farm, Weis dairy processing plant, a local Weis Market, their testing lab and visited the CEO of the Weis Mar kets during a board meeting. ♦ * Do You Suffer From Fibromyalgia? 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New Image International* The students participated in testing a new Weis Market product and were encouraged to develop their own dairy product. The stu dents developed a product, planned the advertising campaign and test marketed the product at Linntown Elementary School. Grenoble contributed to its suc cess. Ms. Grenoble and her stu dents will showcase their program at Penn State’s In-Service training in March of 2004. Because of the success of this pilot program it will now be a statewide initiative. Mark Madden from Sullivan County, representing the National Association of County Agricultural Agents (NACAA), presented the “Distinguished Service” Award to Norman Conrad, extension multi county agronomy agent. Norman was recognized for his pro gramming in nutrient manage ment, crops and soils and Integrat ed Pest Management (IPM). Guest presenter, Keith Phelps, Manager of Country Farm and Home, Mifflinburg, walked us through “Getting Your Garden Ready for Winter.” Phelps ended with a great spring flower idea that three lucky volunteers got to com plete at the program. Ask Cara Brouse, Madeline Zimmerman and Elizabeth Overcash how to plant a beautiful daffodil, tulip and crocus flower pot. The Central Susquehanna Coun ties’ (Columbia, Lycoming. Mon tour, Northumberland, Snyder and Union) Annual Report was distrib uted to all attendees. Community members can pick a copy of this re port at the Union County extension office at 343 Chestnut Street, Mif flinburg, between the hours of 8:00 and 4:30 weekdays. The evening concluded with re marks about the “State of Cooper ative Extension in Pennsylvania” by Shirley Bixby, Region al Director for the Sus quehanna Region, Penn State Cooperative Exten sion and Outreach. She also reported on the sta tus of the state budget for education. M. Annette Kratzer, county extension director recognized Stein’s Flow ers, Lewisburg, and Phyl lis Swanger, board mem ber, for the lovely table center pieces. She also thanked the planning committee, board mem bers, county commission ers, staff and 4-H volun teers for their continuing support of the cooperative extension programming. Toll Free - 888- 788-5572 To Order Call or Write
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