H u m an R e s o u rc e P ro g ra m s
The “Heart” of the Forest Service • Building a Better Tomorrow
*
IF YOU ARE 16 to 21, JOB CORPS is a place to complete your high
school education and learn a vocation...
IF YOU ARE 55 or older, the SENIOR COMMUNITY SERVICE EM­
PLOYMENT PROGRAM provides training and part-time employment for
low income seniors...
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IF YOU ARE any age and interested in VOLUNTEER opportunities both
indoors and outdoors with the Forest Service...
You may obtain further information about any of these programs by calling the:
USDA Forest Service
Human Resource Programs
326-3354
COUPON COOKBOOK CORNER
Marion Joyce
^Merchant of Venice
KEEPING FOOD SAFE
When you buy food that has signs that it has not been
packaged or stored carefully you may be asking for
trouble. Not only will this food not hold up properly and
you will have to throw it out, but you could also be
inviting food poisoning resulting in illness, or even death. The following
guidelines can help save you from problems. Plan ahead when you shop to
be sure you have enough refrigerator and freezer space for the fish, meat,
and poultry you're buying. Buy food in undamaged containers and packages.
Don’t buy anything in bulging or damaged cans, or jars. Paper and plastic
packages shouldn't have tears, leaks, or stains. Shop for meat and poultry
last. Have them wrapped separately. Keep them from touching or dripping
on other foods. Get food into your home refrigerator as quickly as possible.
Buy frozen products only if they're frozen solid. Buy eggs and products
labeled "keep refrigerated" only if they are stored in a refrigerator case at the
grocery. Observe expiration dates,"fresh -until”, "sell-by", or "use-by" dates
on products. Choose canned food only in seamless cans or cans with welded
seams, which do not use lead, riot in cans with soldered seams. Welded
seams are neat, and the metal around them is shiny. Don't store acidic
foods, such as tomatoes or citrus juices, in cans after they have been
opened. If there is lead in the solder, the acid and oxygen help it to dissolve
and leach into food. Canned goods should be stored below 85°.
Keep your refrigerator and freezer cold enough to store food safely,
below 40°F for your refrigerator, below 0° for your freezer. Date packages
you save and place them in front of the freezer for early use. Fresh poultry
will only keep one to two days in your refrigerator, and fresh meat three days.
Chopped meat and fish should be used within one day. Most leftovers will
keep about three days. But carefully check smell and textures, since food
conditions, temperature and climate conditions vary. To prevent salmonella,
always cook eggs and egg-rich foods until the yolk is set, not runny and the
white is firm.
Call the USDA Meat and Poultry Hotline at 1-800-535-4555 for specific
help about what foods can be kept, and what to throw out.
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ROAST TARRAGON CHICKEN
I™ 1 3-pound broiler-fryer chicken
2 tbls. butter or margarine
| 2 tbls. lemon juice
1 1/2 tsp. dried tarragon,crushed
|
Preheat oven to 375°F. Brush chicken with lemon |ulce Inside and
1 out. Rub with 1/2 tsp. salt. Place breast side up, on a rack In a shallow
I roasting pan. Melt butter. Stir In tarragon. Brush over chicken. Roast,
I uncovered for 1 1/4 to 1 1/2 hours or till done and Juice run clear-not
redish. Baste occasionally with drippings. Serves 6
“Italian Cafe”
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Pizza, Pastas, Salads, Desserts, Espresso
Non Smoking • Outdoor Seating - Mon - Thur. 11:00 - 9.00 • Sri - Sat: 11:00 - 10:00
1432 NE Broadway • 284-4558
EDWARD WADSWORTH INSTITUTE
FOR HAIR DESIGN
Training True Professionals
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For All Your Maintenance and Landscaping Needs!
Weed Control, Lawn Insect Control
Moss Control and Pruning
781-6659
October, I992
• MefroMofion Magazine
■M M H
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