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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Nov. 6, 2003)
The INDEPENDENT, November 6, 2003 Page 7 Food safety is important for happy holiday gatherings I p00li jor Thought Keep the health of your Use pasteurized eggs (heat- guests in mind as you plan and treated and sold refrigerated in prepare holiday foods. Unsafe foods that won’t be cooked. food can spoil holiday fun for Avoid serving cheeses made those susceptible to foodborne from unpasteurized milk. These illness. People whose immune can include feta, Brie, Camem systems are less able to ward bert, blue-veined cheese, and off bacterial attacks include queso fresco. Check for the pregnant women, young chil word “pasteurized” on the la dren, older people, and people bel. Also avoid serving smoked with serious illnesses such as fish (such as lox) that is sold re cancer and AIDS. frigerated. The smoking pro Some foods are more likely cess used for these products to be contaminated with harm isn’t hot enough to kill bacteria. ful bacteria. Although cooking Smoked seafood that is canned kills bacteria, serving these in tin cans or plastic pouches is foods raw could cause illness. safe. Refrigerated paté or meat Avoid foods made with raw spreads can also be risky. The eggs, including homemade same products canned may be eggnog or mayonnaise, Caesar eaten safely. salad, and Hollandaise sauce. A tray of luncheon or deli Lightly cooked foods containing meats may also be a risky raw eggs (such as French choice. For safety, these meats toast, Monte Cristo sandwich should be reheated until steam es, and meringues) also could ing hot. Consider buying a be risky for people who are vul cooked ham or turkey, reheat to nerable. Be wary about letting 160 degrees, cool, and slice. young children eat raw cake If you’re serving food on a batter or cookie dough, too. buffet, keep it hot in the oven or cold in the refrigerator until just before you serve it. Put out only small amounts at a time, and replenish them frequently. Be wary about leftovers. To pre vent bacterial growth, don’t leave perishable food at room temperature longer than 2-3 hours. If leftovers have been mishandled, serving them later could be hazardous to the eaters’ health. Although reheat ing makes most leftovers safe, it won’t destroy one bacterial toxin that causes symptoms similar to the 24-hour flu. Fruits and vegetables can also be a food safety concern. Avoid serving unpasteurized apple cider. Add spices and heat the cider to 160 degrees for a flavorful treat. Well- washed lettuce is a safer choice than sprouts that have been a source of foodborne ill ness. Cook bean sprouts in a stir-fry. Carolyn Raab, OSU Extension Foods and Nutrition Specialist V ernonia C ommunity C hurch F irst B aptist C hurch S eventh D ay A dventist Grant Williams, Pastor 957 State Avenue Vernonia, 503 429-6790 John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 Kevin Reiner, Pastor, 543-2254 2nd Ave. and Nehalem St. Vernonia, 503 429-8301 Sunday Breakfast 10:00 a.m. Morning Worship 10:45 a.m. *B.L.A.S.T. w/Nursery 11:00 a.m. ‘ Bible Learning and Scripture Training Youth Group 6 -8:00 p.m. (Jr. & Sr. High) Wednesday Prayer Meeting 7:00 p.m. Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Prayer Meeting, Wed. 7:00 p.m. Evening Worship Saturday, 6:00 p.m. N ehalem V alley B ible C hurch 500 California Ave Vernonia, 503 429-5378 G race R eformed B aptist C hurch Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available D.J. Dickey, Pastor Grant & North Streets Vernonia, 503 429-1919 Wednesday Service 7:00 p.m. Sunday Services: Adult Prayer & Children’s Sunday School 9:45 a.m. Morning Worship 11:15 a.m. Evening Worship 5:00 p.m. Evening Service will change to 3:00 p.m. on Sept. 7,2003 Wednesday Service: All Family Bible Study, 7:00 p.m. A ssembly of G od Darwin Harvey, Pastor 662 Jefferson Vernonia, 503 429-4615 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship 6:00 p.m. Bible Study, Wednesday 7:00 p.m. Youth & K id s , Thursday 7:00 p.m. S t . M ary ' s C atholic C hurch Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 Mass Schedule Sunday 12:00 Noon Religious Education Sunday 10:30 a.m. C hurch of J esus C hrist of L atter D ay S aints Jeff Cheney, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. S t . A ugustine (C anterbury ) E piscopal C hurch The Rev. Robert Grafe, Pastor 375 North St. (Vernonia Grange Hall) Vernonia, 503 429-3700 Sunday Services 10:00 a.m. C hristian C hurch 410 North Street Vernonia, 503 429-6522 Sunday School 9:30 a.m. Morning Worship 11:00 a.m. Every Wednesday: Ladies' Bible Study 9:15 a.m. Children’s Choir 3:00 p.m. Family Bible Study 6:30 p.m. Women's Fellowship, 2nd & 4th Wednesdays, 1:30 p.m. V ernonia F oursquare C hurch 850 Madison Avenue Vernonia, 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School Winter decided to arrive a little early, so it’s time to start think ing about recipes that warm both body and soul. Lorna Poetter of Farmwoman’s Nursery provided this month’s Food for Thought. TURKEY CASSEROLE This is a great way to use up left-over turkey. 1 lb. pkg lasagna noodles, cooked 1-1/2 cups cheese, grated 2 cups cooked turkey, coarsely chopped 1 10-12 oz. pkg frozen chopped broccoli 1 cup mushrooms, sliced 2 cups white wine cream sauce (see recipe below) Make white wine cream sauce. Layer ingredients, except sauce, in casserole dish. Top with wine sauce. Bake at 350° for 40 minutes. WHITE WINE CREAM SAUCE 1/2 cup butter 1/4 cup white wine 1 cup flour 3/4 cup water Mix all ingredients in small skillet. Cook over medium heat, stir ring constantly, until sauce reaches medium thickness. OLD-FASHIONED RICE PUDDING 1-1/2 cup raw white rice 8 eggs 3 tsp vanilla 6 cup milk 1-1/2 cup sugar In large, heavy pot, heat rice and milk^ust to boiling. Cover and simmer until rice is done, about 30-45 minutes (it is crucial that rice is done). While rice is simmering, beat together eggs, sugar and vanilla. When rice is tender, add egg mixture to rice. Slightly boil until thick. Put in large bowl to cool. Optional: Sprinkle top with cinnamon. TATER TOT CASSEROLE 1 lb. hamburger 1 32 oz. pkg. frozen Tater Tots 1 10-1/2 oz. can cream of celery soup 1/2 cup water grated cheese (as desired) 1 large onion, chopped 1 10-1/2 oz. can cream of mushroom soup 1 10-1/2 oz. can cream of chicken soup Brown hamburger and onion. Drain off grease. Line a 9x14” pan with frozen Tator Tots. Add soups and water to browned ham burger; mix and pour over Tator Tots. Optional: Sprinkle top with your favorite grated cheese. Bake in 350° oven for 30-40 minutes. Poultry info for questioning cooks Are you planning to cook a turkey for the holidays? Do you need more information about how to stuff your turkey, how long to cook the turkey, or how to handle a pre cooked turkey dinner safely? If so, contact your local OSU Extension Of fice and ask for a copy of one or more of the Turkey Basics Food Safety Facts published by USDA Food Safety and Inspection Service. These fact sheets are available in both English and Spanish. The Turkey Basics Food Safety Fact Sheets are also avail- able on the web at <http://www.fsis.usda.gOv/OA/p ubs/hotpacks.htm#Holiday>. If you still have questions, try one of th e s e h o li day num b e r s . USDA Meat and Poultry Hotline at 1- 8 0 0 -5 3 5 -4 5 5 5 , Monday - Friday, LOO a.m. to 2:00 p.m. or Turkey Talk Line - Butterball at 1-800-288- 8372.
