The Domestic Diva 123
Where All Domestic Diva's Meet
Divalicious Recipes
Your family will be begging you to make this all the time... it is delicious and easy! It will also make your house smell so good and it is a great dish for impressing friends and family. Set it out buffet style so people can make up their own tacos with amounts they like.
2 lbs. beef roast (or beef stew meat) cut into 1" chunks, browned and seasoned with salt and pepper
1 Onion, chopped
8 oz. Tomato Sauce
2 Garlic Cloves, minced
2 Tbsp. Chile Powder
2 Jalapeno Peppers, chopped
Combine all ingredients in a slow cooker. Cover and cook on LOW for 6-8 hours. When meat is done, fry as many corn tortillas as desired to crispy but still a little soft and season them with a little salt. Set out some shredded cheddar or other cheese and Pico De Gallo (see recipe below). To serve, fill a fried tortilla with cheese, meat and Pico De Gallo to taste.
2 Tomatoes, diced
1/2 of a Medium Onion, diced
1/2 of a Jalapeno Pepper, finely minced
2 Tbsp. Cilantro, chopped
1 small clove Garlic, finely minced
1 tsp. Lemon Juice
Salt to taste
Mix all ingredients together and it's ready to serve. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Prepare this french toast at night for a quick, easy breakfast the next morning.
Ingredients
- 4 large eggs
- 1 cup milk
- 1/4 cup granulated sugar
- 1/4 teaspoon ground nutmeg or cinnamon
- 1/2 teaspoon vanilla extract
- 1 (8 ounce) loaf French bread, cut into 12 (1-inch) slices
- 1/2 cup chopped pecans
- 2 tablespoons butter, melted
- Vegetable oil spray or melted butter
- Maple syrup
Instructions
1. Place the eggs, milk, sugar, nutmeg or cinnamon and vanilla in a medium mixing bowl and whisk to combine.
2. Mist the bottom of a 12 x 8-inch glass casserole with vegetable oil spray or brush with melted butter. Place the bread slices in a single layer in the pan. Pour the egg mixture over the bread, distributing it evenly. Turn the bread slices once. Cover the pan with plastic wrap and place in the refrigerator overnight.
3. The next morning, preheat the oven to 425 degrees F.
4. Remove the pan from the refrigerator and remove the plastic wrap. Sprinkle the bread slices with pecans and drizzle with melted butter. Bake for 20 to 25 minutes, or until bread slices puff up and pecans are deep brown but not burned.
5. Serve warm with maple syrup.
6. Makes 4 to 6 servings.
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1 Tbsp olive oil
1 lb ground beef or turkey
1/2 onion chopped
1/2 small bottle of favorite BBQ sauce
1 cup shredded cheddar cheese
-Preheat oven to 375
-Spray nonstick onto a muffin tin set aside. In a skillet, put olive oil in the pan and cook the onion (about 5 min) add the meat and cook until no longer pink, drain
Put the skillet back on the heat and add the bbq sauce. Cook 5 min and then allow to cool for 5 min. Take the biscuits and flatten in your hand, then place the biscuits into the muffin tin forming a cup. Fill the cups with meat and then top with cheese. Bake 15 minutes or until the biscuits are done and cheese is melted.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ APPLE NUT STUFFING
1 cup soft bread crumbs
1/2 cup apple,chopped
2 tablespoons pecans, chopped
1/4 teaspoon nutmeg
1/4 teaspoon salt
PORK CHOPS
4 pork chops,1 inch thick
1/4 cup butter or margarine, melted
1/4 cup orange juice
1/4 teaspoon nutmeg
Prepare apple-nut stuffing by mixing all ingredients. Cut a deep pocket in each pork chop on meatiest side of bone. Press about 1/3 cup stuffing into each pocket. Mix butter, orange juice and nutmeg. Cover and grill pork 4-5" from medium-low coals about 40-45 minutes, brushing occasionally with orange juice mix and turning 3-4 times, until pork is no longer pink in center.
4 servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cheeseburger Rice
1 lb ground beef
2 cups Minute Rice
2 cups Water
1/4 cup Ketchup
2 tsp Mustard
16 oz shredded cheese
Brown hamburger in a skillet and drain. Add water, ketchup, and mustard, bring to a boil. Remove from heat and stir in Rice, top with cheese and cover until cheese is melted.
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Double Peanut Clusters Ingredients: 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips 1 tablespoon shortening (do not use butter, margarine, spread or oil) 2 cups salted peanuts
Directions:
1. Line cookie sheet with wax paper.
2. Place peanut butter chips and shortening in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir until chips are melted and mixture is smooth. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted when stirred. Stir in peanuts.
3. Drop by rounded teaspoons onto prepared cookie sheet. (Mixture may also be dropped into small candy paper cups.) Cool until set. Store in a cool, dry place. About 2-1/2 dozen snacks.
Variation:
BUTTERSCOTCH NUT CLUSTERS: Follow above directions using 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips instead of peanut butter chips. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chocolate Mint Cookies
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour. Preheat oven to 350F. Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Italian Pasta Salad
1 (1 lb) box tri-colored pasta
2 cups chopped green peppers
2 cups diced tomatoes
1 1/2 cups chopped red onions
1/2 lb. cubed provolone cheese
1/2 lb. sliced pepperoni
1/2 cup sliced black olives
Dressing:
3/4 cup extra virgin olive oil
3/4 cup red wine vinegar
1/4 cup sugar
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon pepper
Mix together dressing first and set aside until sugar is dissolved completely. Cook pasta according to box directions and rinse under cold water until cool. Slice the sliced pepperoni circles in half and separate slices. Mix together with pasta and chopped items, except the provolone cheese. Pour dressing over it all and mix well. Chill well. Add provolone cheese to salad before serving, otherwise it gets soggy.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Easy Coffee Cake
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
The night before, place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours. Preheat oven to 350F. Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
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Applebee's Baby Back Ribs
3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
3. Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over, brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Panzanella
3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1" cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded
In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Zesty Grilled Corn
1/3 cup butter
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon lemon pepper seasoning
2 teaspoons prepared horseradish
6 ears sweet corn, husked
Preheat grill for medium heat. In a small saucepan, melt butter or margarine. Stir in mustard, horseradish, Worcestershire sauce, and lemon pepper seasoning. Place each ear of corn on a 13x12 inch piece of HEAVY DUTY aluminum foil. Drizzle with butter mixture. Wrap loosely, leaving space for the expansion of steam, and seal. Grill over medium coals for 15 to 20 minutes, or until corn is tender. Small ears will take less time, and larger ears may take more. Carefully unwrap foil, and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ El Pollo Loco Chicken
1/4 cup corn oil
1/4 cup melted butter
1/4 cup onion, minced
2 tablespoons garlic, finely minced
2-3 drops yellow food coloring
1/4 teaspoon ground cumin
1 teaspoon dried oregano
4 tablespoons fresh lemon juice
4 tablespoons fresh orange juice
1 chicken, 2-1/2 to 3 pounds, halved
Combine oil, butter, onion, garlic, food coloring, cumin, lemon and orange juices in a large shallow pan. Add chicken halves, turning to coat well. Cover and marinate several hours, or overnight. Remove chicken from marinade, then cook over medium coals on barbecue grill, or in a broiler 4 inches under source of heat, until browned on both sides and meat is done, turning and basting frequently, about 25 minutes. Cut chicken halves into pieces. Serve with beans and rice, corn or flour tortillas, and fresh salsa.
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I hope you will enjoy this one as much as I have. This one is tried and true. I followed the recipe exactly and it was perfect. Yes, it will be made again.
Chicken Pot Pie
1 pound skinless, boneless chicken breast halves, cubed*** 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter (don't substitute) 1/3 cup all purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie
Preheat oven to 425 degrees F (220 degrees C). In a saucepan, combine chicken, carrots, peas and celery. Add water just to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
***The chicken was almost defrosted, but still had a bit of frost in it (just made it easier to cube). then cut it in smallish cubes then mixed it with the vegetables to boil. I made it exact to the recipe. Because I love crust, I didn't cut away the excess and just crimped it a bit on the edge. I served this with a side salad and it was a perfect meal.
Makes 8 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~ This recipe comes from the Weight Watchers website. It has been tried and true by me. I followed the recipe exactly as written. I used real eggs as I don't care much for the egg product. I must say this was the first time I have made and eaten a quiche and it was delicious. It was quick to make as well. It's a keeper.
Easy Garden Bake WW points 2
Of course you can have pie for dinner! When fresh vegetables, cheese, eggs and Bisquick® mix are baked in a pie, that is!
1 cup chopped zucchini 1 large tomato, chopped (1cup) 1 medium onion, chopped (1 cup) 1/3 cup grated Parmesan cheese 1/2 cup Reduced Fat Bisquick® mix 1 cup fat free skim milk 1/2 cup fat free cholesterol free egg product OR 2 eggs 1/2 teaspoon salt 1/8 teaspoon pepper
Heat oven to 400 degrees. Grease 9 inch pie plate. Layer zucchini, tomato, onion and cheese in pie plate. In a medium sized bowl, stir remaining ingredients together until blended. Pour into pie plate on top of the vegetables. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Makes 6 servings. High altitude (3500/6500 feet). Increase Bisquick® mix to 3/4 cup and increase baking time to 35 to minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Grilled Pizza
1 (32 oz.) package frozen bread dough
6 large tomatoes, cut into thin slices
1 cup feta cheese
1/2 cup fresh basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
olive oil
Thaw dough and split into 4 equal parts. Roll each portion into a 1/4 inch thick disc. Brush with olive oil and place on the grill. Cook one side only for 2-3 minutes. Remove from heat and set aside. Brush tomatoes with oil and grill on medium heat for 1-2 minutes making sure not to turn them. Combine feta cheese with basil, salt, and black pepper. Place grilled tomatoes on the cooked side of pizza crust. Top off with feta cheese mixture. Place pizzas back on the grill. Cook raw dough side for 4 minutes. Remove from heat and serve. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Vegetable and Fruit Tips:
* Prevent discoloration of green leafy vegetables: Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of green leafy vegetables.
* Onion peeling without crying: Peel onions under water to avoid crying. Another option is to refrigerate onions before cutting.
* Keep green leaf vegetables fresh for longer time: Wrap green leaf vegetables in newspaper before putting in the vegetable bag or tray. This will keep them fresh much longer.
* Keep celery fresh for a longer time: Celery wrapped in aluminum foil before refrigerating will remain fresh for weeks.
* Stop potatoes from rotting: Potatoes rot quickly if stored near onions. To prevent potatoes from budding, place an apple in the bag with the potatoes.
* Keep chillies fresh for a longer time: While storing green chilies, remove the stems.
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Cleaning Tips:
* For quick cleanup, spray blades of the food processor with nonstick spray before using.
* To cut grease and odor on dishes, add a tablespoon of vinegar to your hot soapy water.
* To clean your microwave, heat a bowl of water on high power for 5 to 10 minutes. Keep the oven closed for several more minutes to allow the steam to do its magic. Using oven mitts, carefully remove the bowl of water, then wipe the walls of the oven.
* To remove grease from inside your oven, put a small pan of ammonia in the oven in the evening, and then close the oven door. In the morning, remove the pan of ammonia. The grease inside the oven will wipe off very easily.
* Once a week, clean, disinfect and deodorize wood cutting blocks. Rub them with baking soda, then spray on full strength distilled white vinegar. Let sit for 5 minutes, then rinse in clear water. It will bubble and froth as these two natural chemicals interact.
* Immediately after using your blender, add a couple drops of dish washing soap and fill halfway with hot water. Cover and turn on for a moment. Rinse. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Health Humor: Signs Found in the Kitchen
1. A messy kitchen is a happy kitchen, and this kitchen is delirious.
2. No husband has ever been shot while doing the dishes.
3. A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.
4. If we are what we eat, then I'm easy, fast, and cheap.
5. A balanced diet is a cookie in each hand.
6. Thou shalt not weigh more than thy refrigerator.
7. Blessed are they who can laugh at themselves for they shall never cease to be amused.
8. A clean house is a sign of a misspent life.
9. Help keep the kitchen clean -- eat out.
10. Housework done properly can kill you.
11. Countless number of people have eaten in this kitchen and gone on to lead normal lives.
12.My next house will have no kitchen --- just vending machines ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~.
Signs You're Drinking Too Much Coffee
8. Your blood type has been reclassified as "espresso"
7. Every morning you go for a quick 47 mile jog
6. As soon as California legalized gay marriage, you got engaged to Mr. Coffee
5. Your after-shave? Hazelnut non-dairy creamer
4. A Starbucks just opened in your basement
3. Your last words before bypass surgery: "Tell Juan Valdez I love him"
2. Average 80 blinks per minute
The #1 Sign You're Drinking Too Much Coffee
1. You named your kids "Tall," "Grande," and "Venti"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Top Rules Concerning Chocolate
10. If you've got melted chocolate all over your hands, you're eating it too slowly.
9. Chocolate covered raisins, cherries, orange slices & strawberries all count as fruit, so eat as many as you want.
8. The problem: How to get 2 pounds of chocolate home from the store in hot car. The solution: Eat it in the parking lot.
7. A nice box of chocolates can provide your total daily intake of calories all at once. Isn't that handy?
6. If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves.
5. Eat equal amounts of dark chocolate and white chocolate, for a balanced diet. They actually counteract each other.
4. Money talks. Chocolate sings.
3. Chocolate has many preservatives. Preservatives make you look younger.
2. If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated.
The #1 Rule of Chocolate ...
1. Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.
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Kitchen Tips: Can Your Kitchen Pass the Food Safety Test
by Paula Kurtzweil
What comes to mind when you think of a clean kitchen? Shiny waxed floors? Gleaming stainless steel sinks? Spotless counters and neatly arranged cupboards? They can help, but a truly "clean" kitchen-- that is, one that ensures safe food--relies on more than just looks: It also depends on safe food practices. In the home, food safety concerns revolve around three main functions: food storage, food handling, and cooking. To see how well you’re doing in each, take this quiz, and then read on to learn how you can make the meals and snacks from your kitchen the safest possible.
Quiz
Choose the answer that best describes the practice in your household, whether or not you are the primary food handler.
1. The temperature of the refrigerator in my home is:
a. 50 degrees Fahrenheit (10 degrees Celsius)
b. 41 F (5 C)
c. I don’t know;
d. I’ve never measured it.
2. The last time we had leftover cooked stew or other food with meat, chicken or fish, the food was:
a. cooled to room temperature, then put in the refrigerator
b. put in the refrigerator immediately after the food was served
c. left at room temperature overnight or longer
3. The last time the kitchen sink drain, disposal and connecting pipe in my home were sanitized was:
a. last night
b. several weeks ago
c. can’t remember
4. If a cutting board is used in my home to cut raw meat, poultry or fish and it is going to be used to chop another food, the board is:
a. reused as is
b. wiped with a damp cloth
c. washed with soap and hot water
d. washed with soap and hot water and then sanitized
5. The last time we had hamburgers in my home, I ate mine:
a. rare
b. medium
c. well- done
6. The last time there was cookie dough in my home, the dough was:
a. made with raw eggs, and I sampled some of it
b. store- bought, and I sampled some of it
c. not sampled until baked
7. I clean my kitchen counters and other surfaces that come in contact with food with:
a. water
b. hot water and soap
c. hot water and soap, then bleach solution
d. hot water and soap, then commercial sanitizing agent
8. When dishes are washed in my home, they are:
a. cleaned by an automatic dishwasher and then air-dried
b. left to soak in the sink for several hours and then washed with soap in the same water
c. washed right away with hot water and soap in the sink and then air-dried
d. washed right away with hot water and soap in the sink and immediately towel-dried
9. The last time I handled raw meat, poultry or fish, I cleaned my hands afterwards by:
a. wiping them on a towel
b. rinsing them under hot, cold or warm tap water
c. washing with soap and warm water
10. Meat, poultry and fish products are defrosted in my home by:
a. setting them on the counter
b. placing them in the refrigerator
c. microwaving
11. When I buy fresh seafood, I:
a. buy only fish that’s refrigerated or well iced
b. take it home immediately and put it in the refrigerator
c. sometimes buy it straight out of a local fisher’s creel
12. I realize people, including myself, should be especially careful about not eating raw seafood, if they have:
a. diabetes b. HIV infection
c. cancer
d. liver disease
Answers
1. Refrigerators should stay at 41 F (5 C) or less, so if you chose answer B, give yourself two points. If you didn’t, you’re not alone. According to Robert Buchanan, Ph.D., food safety initiative lead scientist in the Food and Drug Administration’s Center for Food Safety and Applied Nutrition, many people overlook the importance of maintaining an appropriate refrigerator temperature.
"According to surveys, in many households, the refrigerator temperature is above 50 degrees (10 C)," he said. His advice: Measure the temperature with a thermometer and, if needed, adjust the refrigerator’s temperature control dial. A temperature of 41 F (5 C) or less is important because it slows the growth of most bacteria. The temperature won’t kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick from them. Freezing at zero F (minus 18 C) or less stops bacterial growth (although it won’t kill all bacteria already present).
2. Answer B is the best practice; give yourself two points if you picked it.
Hot foods should be refrigerated as soon as possible within two hours after cooking. But don’t keep the food if it’s been standing out for more than two hours. Don’t taste test it, either. Even a small amount of contaminated food can cause illness.
Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out, said FDA microbiologist Kelly Bunning, Ph.D., also with FDA’s food safety initiative. "It’s not worth a food-borne illness for the small amount of food usually involved."
3. If answer A best describes your household’s practice, give yourself two points. Give yourself one point if you chose B.
According to FDA’s John Guzewich epidemiologist on FDA’s food safety initiative team, the kitchen sink drain, disposal and connecting pipe are often overlooked, but they should be sanitized periodically by pouring down the sink a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water or a solution of commercial kitchen cleaning agent made according to product directions. Food particles get trapped in the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth.
4. If answer D best describes your household’s practice, give yourself two points.
If you picked A, you’re violating an important food safety rule: Never allow raw meat, poultry and fish to come in contact with other foods. Answer B isn’t good, either. Improper washing, such as with a damp cloth, will not remove bacteria. And washing only with soap and water may not do the job, either.
5. Give yourself two points if you picked answer C. Cooking hamburger thoroughly destroys contaminants.
6. If you answered A, you may be putting yourself at risk for infection with Salmonella enteritidis, a bacterium that can be in shell eggs. Cooking the egg or egg-containing food product to an internal temperature of at least 145 F (63 C) kills the bacteria. So answer C--eating the baked product--will earn you two points.
You’ll get two points for answer B, also. Foods containing raw eggs, such as homemade ice cream, cake batter, mayonnaise, and eggnog, carry a Salmonella risk, but their commercial counterparts don’t. Commercial products are made with pasteurized eggs; that is, eggs that have been heated sufficiently to kill bacteria, and also may contain an acidifying agent that kills the bacteria. Commercial preparations of cookie dough are not a food hazard. If you want to sample homemade dough, batter or eat other foods with raw-egg- containing products, consider substituting pasteurized eggs for raw eggs. Pasteurized eggs are usually sold in the grocer’s refrigerated dairy case.
Some other tips to ensure egg safety: Buy only refrigerated eggs, and keep them refrigerated until you are ready to cook and serve them. Cook eggs thoroughly until both the yolk and white are firm, not runny, and scramble until there is no visible liquid egg. Cook pasta dishes and stuffings that contain eggs thoroughly.
7. Answers C or D will earn you two points each; answer B, one point. According to FDA’s Guzewich, bleach and commercial kitchen cleaning agents are the best sanitizers--provided they’re diluted according to product directions. They’re the most effective at getting rid of bacteria. Hot water and soap does a good job, too, but may not kill all strains of bacteria. Water may get rid of visible dirt, but not bacteria.
Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth.
8. Answers A and C are worth two points each. There are potential problems with B and D. When you let dishes sit in water for a long time, it "creates a soup," FDA’s Buchanan said. "The food left on the dish contributes nutrients for bacteria, so the bacteria will multiply." When washing dishes by hand, he said, it’s best to wash them all within two hours. Also, it’s best to air-dry them so you don’t handle them while they’re wet.
9. The only correct practice is answer C. Give yourself two points if you picked it. Wash hands with warm water and soap for at least 20 seconds before and after handling food, especially raw meat, poultry and fish. If you have an infection or cut on your hands, wear rubber or plastic gloves. Wash gloved hands just as often as bare hands because the gloves can pick up bacteria. (However, when washing gloved hands, you don’t need to take off your gloves and wash your bare hands, too.)
10. Give yourself two points if you picked B or C. Food safety experts recommend thawing foods in the refrigerator or the microwave oven, or putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Gradual defrosting overnight is best because it helps maintain quality.
When microwaving, follow package directions. Leave about 2 inches (about 5 centimeters) between the food and the inside surface of the microwave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven should be cooked immediately after thawing.
Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.
11. A and B are correct. Give yourself two points for either. When buying fresh seafood, buy only from reputable dealers who keep their products refrigerated or properly iced. Be wary, for example, of vendors selling fish out of their creel (canvas bag) or out of the back of their truck.
Once you buy the seafood, immediately put it on ice, in the refrigerator or the freezer. Some other tips for choosing safe seafood:
* Don’t buy cooked seafood, such as shrimp, crabs, or smoked fish, if displayed in the same case as raw fish. Cross-contamination can occur. Or, at least, make sure the raw fish is on a level lower than the cooked fish so that the raw fish juices don’t flow onto the cooked items and contaminate them.
* Don’t buy frozen seafood if the packages are open, torn or crushed on the edges. Avoid packages that are above the frost line in the store’s freezer. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the fish has either been stored for a long time or thawed and refrozen.
* Recreational fishers who plan to eat their catch should follow state and local government advisories about fishing areas and eating fish from certain areas.
* As with meat and poultry, if seafood will be used within two days after purchase, store it in the coldest part of the refrigerator, usually under the freezer compartment or in a special "meat keeper." Avoid packing it in tightly with other items; allow air to circulate freely around the package. Otherwise, wrap the food tightly in moisture-proof freezer paper or foil to protect it from air leaks and store in the freezer.
* Discard shellfish, such as lobsters, crabs, oysters, clams and mussels, if they die during storage or if their shells crack or break. Live shellfish close up when the shell is tapped.
12. If you are under treatment for any of these diseases, as well as several others, you should avoid raw seafood. Give yourself two points for knowing one or more of the risky conditions.
People with certain diseases and conditions need to be especially careful because their diseases or the medicine they take may put them at risk for serious illness or death from contaminated seafood.
These conditions include:
* liver disease, either from excessive alcohol use,
* viral hepatitis, or other causes
* hemochromatosis, an iron disorder
* diabetes
* stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use)
* cancer
* immune disorders, including HIV infection
* long- term steroid use, as for asthma and arthritis
Older adults also may be at increased risk because they more often have these conditions.
People with these diseases or conditions should never eat raw seafood -- only seafood that has been thoroughly cooked.
Rating Your Home’s Food Practices 24 points: Feel confident about the safety of foods served in your home.
12 to 23 points: Reexamine food safety practices in your home. Some key rules are being violated.
11 points or below: Take steps immediately to correct food handling, storage and cooking techniques used in your home. Current practices are putting you and other members of your household in danger of food-borne illness.
Courtesy of the U. S. Food and Drug Administration. FDA Consumer October 1995; Revised December 1995 and November 1996 and October 1998
Paula Kurtzweil is a member of FDA’s public affairs staff.
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For practical information and ideas, check out:
http://www.backwoodshome.com/nl/nl0809.html
My Favorite Recipe/Vegetable/Herb Sites:
www.recipezaar.com
www.allrecipes.com
www.eatingonabudget.com
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Nuts on the Net:
Virginia Peanuts Supreme Almonds Select Mixed Nuts Fancy Cashews California Pistachios Mammoth Pecans Dry Roasted Macadamias
