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Dodge City Daily Globe - Dodge City, KS
  • Food for Thought: Play it safe at your Super Bowl party

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  • When it comes time to host your big-game party, take heed: It’s always four-down territory with food safety. Remember: Clean, separate, cook, chill.
    If cold foods are left out of refrigeration and hot foods cool down too long, that’s poor defense against harmful bacteria that can cause food poisoning. Hot foods should be 140 F or above, and cold foods should be 40 F or below.
    The USDA Food Safety and Inspection Service recommends the following guidelines for your football feast:
    Always wash your hands with soap and warm water for at least 20 seconds before and after handling food. Beware of cross-contamination, and keep the raw meat and poultry away from cooked foods. Use separate plates and utensils in preparing veggies and meat and poultry.
    Use a food thermometer to make certain meat and poultry are cooked all the way through to a safe internal temperature:
    • Steaks should be cooked to 145 F, with a three-minute rest time;
    • Ground beef should be cooked to 160 F; and
    • Poultry should be cooked to 165 F.
    Keep food cold by nesting dishes in bowls of ice, or use small serving bowls and replace them with each helping. Refrigerate or place leftovers in the freezer within two hours to prevent bacteria from multiplying.
    — Brandpoint
    Number to Know
    95 percent: “Local” — this term means that the food is grown (or raised) and harvested close to where it is sold, with 95 percent of U.S. farms family-owned. Local food often is distributed a much shorter distance and supports local businesses, increasing economic benefits around the community.
    — Brandpoint
    Easy Recipe
    GAME DAY HASHBROWN CHILI DIP
    • 1 carton (4.2 oz.) Hungry Jack Premium or Cheesy Hashbrown Potatoes
    • 2 cups shredded cheddar or Monterey jack cheese (regular or reduced fat)
    • 1 package (8 oz.) cream cheese, softened (regular or reduced fat)
    • 1 can (14 oz.) chili
    • 1 cup frozen or canned corn kernels
    • 1 can (10 oz.) Southwest-style diced tomatoes, drained
    • 1/4 cup sliced green onions
    Heat oven to 400 F. Fill hashbrowns carton to fill line with hot tap water. Let stand 12 minutes. Drain any excess water. Combine hashbrowns and cheese in a bowl and set aside. Spread softened cream cheese on the bottom of a 2-quart or 9-by-9-inch casserole dish. Layer chili, corn, tomatoes and green onion over cream cheese. Spread hashbrown mixture over the top of the casserole; spray top of potatoes generously with cooking spray. Bake until bubbly and golden brown, about 20 minutes. Serve warm with soft tortillas or tortilla chips and hot sauce if desired.
    — Brandpoint
    Food Quiz
    True or false: Organic food production involves pesticide and fertilizer use.
    Answer at bottom of rail.
    Page 2 of 2 - Wise to the Word
    Meze: Meze is Greek for appetizer or hors d’oeuvre. A platter of tapas-like Greek mezedes (small dishes) may include stuffed grape leaves, tzatziki, tarama, grilled octopus, feta cheese, meatballs and olives.
    — Cookthink
    The Dish On…
    “Racing Weight Cookbook: Lean, Light Recipes for Athletes,” by Matt Fitzgerald
    With “Racing Weight Cookbook,” you’ll take control of your diet with the proven Racing Weight approach, practiced by the world’s best endurance athletes and backed by scientific research. The fastest athletes tend to be the leanest, but every athlete needs to eat well to perform well. “Racing Weight Cookbook” makes it easy for you to eat and train for weight loss at the same time.
    — Amazon
    Food Quiz answer
    - True. (It’s a common misconception, but organic farmers can choose from organic certified pesticides and fungicides, which are outlined by the USDA Certified Organic program. They also can use livestock manure for fertilizer.)
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