Newspaper Page Text
PAGE 6C
: FORSYTH COUNTY NEWS Thur«d«y, September IS, IWfl
Canning techniques should adhere to standards of safety
You have the most wonderful
recipe. If only you could make it
ahead and can it for later use.
You call me at the Extension
office and I tell you that we have
no home canning recommenda
tions for a product like that. So
you decide to just put it in jars,
stick it in the water bath canner
and seal it up, right???....
WRONG!....and possibly DEAD
WRONG! Ever heard of botulism,
a very deadly type of food poison
ing? Your recipe can become a
recipe for disaster if canned
improperly.
So what can you do? Freeze it
; instead. Freezing is always an
; easy and safe alternative.
Freezing prevents the growth of
* bacteria, yeasts and molds in
: food, as long as the food remains
frozen. Clostridium botulinum,
! the bacteria that can result in bot-
I ulism from improperly canned
’ low-acid foods (like vegetables,
' meats, soup mixtures, etc.) will
RECIPES from 3C
; Cook chicken in large skillet
; sprayed with cooking spray.
• When chicken is done, drain set-
• tuccine and add to skillet. Add
■ milk & margarine. Stir in cheese
topping, garlic power and pepper.
Heat through. Serves six.
■ Curried Chicken Salad
> By Betty Fowler
I ———————————————————————————
3 cups diced cooked chicken
1/2 cup finely chopped celery
1 can 8 oz. water chestnuts,
drained
1 medium apple, cored and
diced
3/4 cup halved green grapes
1 can 8 oz. pineapple tidbits
drained. Keep juice.
1/2 cup raisins & 1/2 cup sliv
ered almonds.
Dressing:
• 1-1/4 cup light mayonnaise
1 tablespoon vinegar
1/4 cup pineapple juice
; 1 tablespoon soy sauce
1 to 3 teaspoons curry powder
1/4 teaspoon lemon or lime
juice
‘ In large bowl, mix first eight
ingredients. Blend dressing ingre
dients and toss with chicken mix-
; ture. Chill.
u
• French Chicken Broccoli
■ By Betty Fowler
1 lb. fresh broccoli, sliced in
spears and steamed 2 min. or 3
' 10 oz. frozen packages, thawed.
3 to 4 cups cooked chicken,
skinned, boned and cut into large
pieces.
Sauce
1/3 cup butter melted
1/4 cup cornstarch dissolved in
; 1/2 cup water
1/3 cup chicken broth or white
; wine
» 1/4 teaspoon salt
1/4 teaspoon pepper
> 2 cups milk
’ 1 jar 2 oz. diced pimento
1 pck. 8 oz. old English cheese,
' cubed or 8 oz. shredded sharp
. cheddar cheese.
I'
. In greased 13x9x2 baking dish,
■ layer broccoli and chicken pieces
; alternately. Set aside.
’ Melt butter over medium heat.
. Dissolve cornstarch, add season
ings, milk and pimentos. Cook
until thickened. Add cheese and
stir until melted. Pour warm sauce
over top of chicken and broccoli.
Bake at 350® for about 35 minutes
or until hot and bubbly. Serves
six.
Crispy Onion Chicken
By Beth Jones
1-1/3 cups french fried onions
2 tablespoons mustard
4-6 boneless skinless chicken
J breast halves
!
Preheat oven to 350°F.
Place fried onions in plastic bag.
Press with rolling pin until
onions are lightly crushed.
Transfer to sheet of waxed paper.
i Spread mustard evenly on chick-
■ en.
Coat with onion crumbs pressing
> gently to adhere.
• Place in baking pan. Bake 20
■ minutes or until chicken is no
• longer pink in center.
Makes from four to six servings.
Tex-Mex Chicken
By Ruby Tuggle
Jfe
JBjS Debbie
not multiply or produce its deadly
toxin when frozen at 0 degrees F.
So how do you get started?
First, check with Forsyth County
Extension office for the exact
directions for the foods you will
be freezing.
Then, to make sure you have the
highest quality frozen product,
follow these simple tips.
The key to successful freezing
and best quality is to freeze foods
quickly.
Freezers should be set to main
tain a temperature of 0 degrees F
or below. Plan ahead. Set the
temperature to a colder setting,
such as -10 degrees For lower,
Makes four servings.
I broiler-fryer chicken (2-1/2 to
3 lb. halved)
1 lemon cut in half
6 cloves garlic, minced
1 tablespoon cayenne pepper
2 tablespoons paprika
salt
Rub chicken with lemon halves.
Sprinkle with garlic, cayenne,
paprika and salt to taste, rub into
skin. Refrigerate overnight. Grill
over medium-hot coals 45 min
utes or until tender, turning often.
Santa Fe Chicken & Pasta
By MariLu Thomas
Prep Time: 10 minutes Cook
time: 43 minutes.
1 jar (12 ounces) milk chunky
salsa
1 can (10-3/4 ounces) con
densed Cheddar cheese soup
3/4 cup sour cream
5 cups hot cooked ziti pasta (8
ounces uncooked)
1-1/3 cups french fried onion,
divided
1 pkg. (10 oz.) fully cooked
carved chicken breast (2 cups
cut-up chicken)
1 cup (4 ounces) cubed
Monterey Jack cheese with
jalapeno
Preheat oven to 375°F. In large
bowl, mix salsa, soup and sour
cream. Stir in pasta, 2/3 cup
french fried onions, chicken and
cheese; mix well. Spoon into 3-
quart casserole.
Cover; bake 40 minutes or until
hot and bubbly. Stir.
Sprinkle with remaining 2/3 cup
onions. Bake 3 minutes or until
onions are golden.
Chicken Tetrazzini
By MariLu Thomas
Prep time: 5 minutes Cook time:
35 minutes.
1 can (10-3/4 ounces) con
densed cream of mushroom soup
1-1/3 cup french fried onions,
divided
1-1/4 cups milk
1 cup (4 ounces) shredded
Monterey Jack cheese, divided
00 /.;* POTH WRYO 1
* TO THE FUTURE J
We salute the Forsyth County 4-H members during
National 4-H week. Members and volunteers of 4-H clubs
all over the country have brought young minds, hearts &
hands together with goals, opportunities & tasks. From
these learning encounters, young people have developed
into fine, responsible, active citizens.
TWj & a/Z w
FORSYTH COUNTY
FARM BUREAU IRTnWII
307 CANTON HWY
770-887-5245 1 ll ™ 1 ’
about 24 hours before you will be
adding your new products to
freeze. Work with small quanti
ties of product at a time. Do not
overload your freezer with
unfrozen foods. Add only the
amount that can freeze solid in 24
hours.
Spread packages out so that air
can circulate freely. Once frozen,
packages can be stacked.
Start with good quality, fresh
products.
Your final product is only as
good as the one you start with.
Make sure hands, work areas,
equipment, utensils and produce
are clean.
Blanch vegetables either by boil
ing in water or steam blanching
before you freeze them.
Blanching will prevent chemical
changes in the food that result in
poor color or flavor. Check with
our Extension office for the exact
blanching time to use for the
vegetable you are preparing. Once
2 tablespoons minced parsley
1/4 teaspoon dried oregano
leaves
1/4 teaspoon garlic powder
4 cups cooked spaghetti (8
ounces uncooked)
2 cups (10 ounces) finely cubed
cooked chicken
1 package (10 ounces) frozen
peas and carrots, thawed
Preheat oven to 350°F. In large
bowl, combine soup, 2/3 cup
french fried onions, milk, 1/2 cup
cheese, parsley, oregano and gar
lic powder. Stir in spaghetti,
chicken and vegetables. Pour into
lightly greased 2-quart baking
dish.
Bake, uncovered, 30 minutes or
until heated through. Stir. Top
with remaining 2/3 cup onions
and 1/2 cup cheese. Bake 5 min
utes or until onions are golden.
Makes eight servings.
Chicken Tetrazzini
By MariLu Thomas
1 can (10-3/4 ounces) con-
Learning Through
SsK Experience
< The 4-H organization provides learn
ing by doing experiences in many
diverse areas for our young people, it
helps our youth to become responsible, productive citizens
of tneir community and country. We're proud of our 4-H'ers.
Business Services, Inc
Providing Offices and Businesses Services since 1984
A family owned business supporting 4-H in
Forsyth County for two generations.
Sownee Meadows • 425 Tribble Gop Road • Cumming, GA 30040
Voice: 770 781-6300 Fax:77o 781-6303
blanching is complete, cool veg
etables quickly in ice cold water
for the same length of time as
they were blanched.
Fruits can be frozen in water,
juice, syrup packs or sugar packs,
just to name a few options.
However, some fruits, like straw
berries or peaches, keep their
plump texture better if frozen with
sugar or sugar syrup. A 40%
syrup (4 parts sugar plus 6 parts
water) works well for most fruits.
Have the syrup cold before adding
it to the fruit.
Light-colored fruits can darken
quickly unless something is done
to prevent this.
Treating the fruit with Vitamin C
(ascorbic acid) will prevent dark
ening. Crush vitamin C tablets
thoroughly and add to the syrup or
liquid. Generally, teaspoon to 3/4
teaspoon (1,500 mg to 2,250 mg)
to each quart of syrup is needed,
depending on the fruit.
If you are using a sugar pack.
densed cream of mushroom soup
1-1/3 cups french fried onions,
divided
1-1/4 cups milk
1 cup (4 ounces) shredded
Monterey Jack cheese, divided
2 tablespoons minced parsley
1/4 teaspoon dried oregano
leaves
1/4 teaspoon garlic powder
4 cups cooked spaghetti (8
ounces uncooked)
2 cups (10 ounces) finely cubed
cooked chicken
1 package (10 ounces) frozen
peas and carrots, thawed
Preheat oven to 350°F. In large
bowl, combine soup, 2/3 cup
french friend onions, milk, 1/2
cup cheese, parsley, oregano and
garlic powder. Stir in spaghetti,
chicken and vegetables. Pour into
lightly greased 2-quart baking
dish.
Bake, uncovered, 30 minutes or
until heated through. Stir. Top
with remaining 2/3 cup onions
and 1/2 cup cheese. Bake 5 min
utes or until onions are golden.
Makes six servings.
For the invaluable community services ren
dered by members and volunteers of 4-H
locally or nationally, let's all give our sup
port and our thanks for a job well done!
ENDEAR
CHEVROLET W
www.andoanmotor.com
527 Atlanta Rd. • Cumming (770) 887-2316
Forsyth County's "One And Only" Hometov/n Dealer
dissolve the vitamin C in 3 table
spoons of water and sprinkle it
over the fruit, mixing well before
adding the sugar.
If you prefer not having to crush
the tablets, you can purchase anti
darkening products in the food
preservation supply section of
your grocery store.
These products are usually a
mixture of ascorbic acid and
sugar. Follow the manufacturer’s
directions on the label for use of
these products.
Package foods securely in con
tainers meant for freezing.
Plastic freezer bags, plastic
freezer cartons, heavy duty alu
minum foil, freezer paper and
glass canning/frcezing jars can
help to protect your foods from
the dry climate of your freezer.
Containers should be durable,
leakproof and easy to mark.
Always label and date the prod
ucts you are freezing.
Use a system of “first in, first
Tasty savory shredded beef
Feeling guilty? Don’t have time to cook for those you love? Give
yourself a break and cook ahead for the week. Beef prepared in slow
cookers is delicious and versatile. You can cook it once and then use
the beef in different dishes the rest of the week. Here is a recipe for
Savory Shredded Beef that you can use in a delicious sandwich or in
other great recipes:
3 to 3-1/4-pound boneless beef chuck shoulder or bottom round
roast, cut into 4 large chunks
1 medium onion, quartered
3 whole cloves garlic, peeled
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup water
In a slow cooker, place onion and garlic; top with beef chunks.
Sprinkle beef with salt and pepper; add water. Cover and cook on
LOW 9 to 9-1/2 hours or until beef is tender. (No stirring is neces
sary during cooking.) Remove beef from cooking liquid; cool slight
ly. Meanwhile, strain cooking liquid; skim off fat. Set aside. Trim
and discard excess fat from cooked beef. Shred beef with two forks.
Add 1/2 cup reserved cooking liquid. Use shredded beef to prepare
Honey Mustard BBQ Beefwiches.
Honey Mustard BBQ Beefwiches: Combine 2 cups honey mustard
barbecue sauce (or your favorite flavor) with shredded beef and mix
thoroughly. Cover and microwave in a 2-quart microwave-safe dish
on HIGH 10 to 12 minutes or until hot, stirring occasionally. Serve
on buns and top with chopped onion and bell pepper, if desired. It
can also be heated on stovetop in a large saucepan. Heat over medi
um heat 15 minutes or until hot.
For more great cook ahead beef favorites, contact the Georgia Beef
Board at (912) 474-1815 or P.O. Box 24570, Macon, GA 31212.
Nunnally’s Pool and Service, Inc.
Proud Sponsor of
Forsyth 4H.
770-887-1194
out” to keep your supply of food
at its freshest. Storage time charts
for frozen foods are based on
quality of correctly frozen foods
held at 0 degrees F or colder.
Most vegetables and fruits will
maintain peak quality for one
year.
Storage times for peak quality
of meat and poultry products vary
from one month for a product like
bacon up to 12 months for
uncooked turkey or beef roast. •
This depends, in part, on fat con
tent of the product.
Fat does continue to become
rancid in the freezer.
Rancidity results in an off-flavor
that some people describe as “old,
oily, strong” flavor.
Secure packaging can help to;
maintain freshness longer.
If you have questions in the area
of Family and Consumer
Sciences, please call me Monday
through Friday, 8 a.m. - 5 p.m. at
(770) 887-2418.