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Cape Gazette
Lewes, Delaware
Jim's Towing Service
August 29, 1997     Cape Gazette
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August 29, 1997

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CAPE GAZETTE, Friday, August 29 - September 4, 1997 - 65 Food preparation tips offered for warm summer montl3s Summer is here and entertaining family and friends comes with the season. Food poisoning does not have to put a cramp in your style. With a few practical guidelines your hot weather cooking experi- ence can be safeguarded. Safe food preparation and storage prac- tices help lower the risk of expo- sure to food-borne organisms. These organisms may cause in- fection in those with weakened immune systems. These tips are intended to minimize any poten- tial food contamination through safe food handling practices. • Wash hands and utensils thor- oughly before, during and after food preparation. • Use hot, soapy water when washing hands and utensils. • . Do not use the same cutting board for raw and cooked foods. • Use a solution of one table- spoon bleach to two quarts water to clean counter, eating surfaces and appliances. • Soak sponges and dish cloths fruits and vegetables as is. Always wash fresh fruits and vegetables as is. Always wash fresh fruits and vegetables thoroughly. Remove peelings and outer leaves when possible. • Do not eat brown spots in fruits or vegetables. • Do not use any eggs that have been cracked before use. If the eggs are refrigerated, many of us think it is okay to use them. It is wise to discard them. • Meats should always be thawed in the refrigerator, not on the kitchen counter or sink. • Cook raw meats, fish, poultry and eggs well. • Do not eat raw meat, shellfish, raw or non-pasteurized milk or milkproducts or raw eggs. • Keep hot food HOT (165-212 degrees F. to cook), and keep cold food COLD (anywhere from 40 degrees F. and below, keep at 0 degrees F. if frozen). • Throw out all leftovers after in this solution to disinfect, three days. • Don t be tempted to eat fresh • Avoid spoiled, moldy foods. P kin -ump" " s 1. ground cinnamon Heat oven to 375 degrees. Mix sugar, pumpkin, shortening and grated orange peel together. Stir in Continued from page 64 2 (6 oz size) evaporated milk, undiluted 9-inch unbaked pie shell 1 egg white, unbeaten Preheat oven to 400 degrees. In large bowl combine eggs, sugar, spices, salt, pumpkin, molasses and evaporated milk. Stir together until smooth. Lightly brush shell with egg white and fill with pure pkin mixture. Bake 55 to 60 minutes, or until tip of sharp knife inserted in cen- ter comes out clean. Let cool and top with ice cream or whipped cream, if desired. Serves eight. flour, baking soda, baking pow- der. cinnamon and salt. Drop by rounded teaspoonfuls onto un- greased cookie sheet about two- inches apart. Bake eight to 10 minutes or until cookies are a light brown. Makes about four dozen. Frosting (option) 3 cups powder sugar 1/3 cup butter, softened 1-1/2 tsp. vanilla 2 Tbs. milk Whip all ingredients together and frost cookies. (Note: These cookies are delicious enough to eat without the icing.) Pumpkin Cake 4 eggs 1 cup salad oil 2 cups sugar 1 cup pumpkin 2 tsp. salt 2 tsp. cinnamon 1 tsp. baking powder 1 tsp. baking soda 2 cups all-purpose flour* Mix all ingredients together and bake in a greased and floured loaf pan for 30 minutes or until done. Icing 1 -3-oz. package cream cheese 2 Tbs. butter 1-3/4 cups 10X sugar 1 tsp. milk 1 tsp. vanilla Cream ingredients together and spread over cooled pumpkin cake. Slice into half-inch slices. Soft Pumpkin Drops 1 cup sugar 2 cups pumpkin 1/2 cup shortening 1 Tbs. grated orange peel 2 cups all-purpose flour* 1 tsp. baking powder 1 tsp. baking soda Pumpkin Mushroom Soup 2 cups mushrooms, sliced 2 Tbs. butter 1/2 cup onions, chopped 2 Tbs. flour 3 cups chicken broth 2 cups pumpkin, mashed 1 cup whipping cream 2 Tbs. honey 1 Tbs. curry powder Salt and Pepper Garnish: sour cream fresh sprigs parsley In a large heavy sauce pan saut6 mushroom in butter over medium heat for five minutes. Remove from pan using slotted spoon and set aside. Saut6 onions in same sauce pan until tender. Stir in flour and cook for four to five minutes, stirring constantly. Add chicken broth and mix well. Bring to a boil. Stir in pumpkin; reduce heat and simmer for 20 minutes. Stir in mushrooms, cream, honey and curry powder. Simmer for 10 min- utes. Garnish with sour cream and sprigs of parsley. Serves four to six. Don't try scraping the mold off, remember the old proverb, "when in doubt, throw it out." Here some "summer breeze" recipes: Zesty Lemon Chicken 2 chicken breasts 1/2 cup sour cream 2 tablespoons lemon juice 4 thin slices of lemon Put chicken in shallow dish. Mix lemon juice iu sour cream and put on chicken. Top with lemon slices. Microwave for 8-10 Continued on page 66 Beer • Wine • Spirits -- THIS WEEK'S SPECIALS:- Expires September 4 1997 Seagrams VO 1.75 LITER *17.99 COORS LIGHT 30 PACK Smirnoff s13.99 Vodka I *14.99 cAs00 12 OZ. CANS SUTTER HOME *7.99 1.5 LITER SAUVIGNON BLANC, WHITE ZIN ROLLING ROCK *13.99 CASE 12OZ BOTTLES Plus Deposit CORONA CASE 12OZ BOTTLES Plus Deposit i,,.m II There is only ONE place where you can buy... =nESH ,_.. specialty Salads LOU='. /u- a rdflSh & ore! Sanddiches Baby Back Ribs, Fresh Salads & French Bread featuring a wide selection of gourmet deft meats & cheeses REHOBOTH SEAFOOD & DELICATESSAN