Muncie Times,Muncie, Delaware County, 7 November 1991
Page 10
The Muncie Times, Thursday, November 7, 1991, Page 10 Time To Eat As Turkey Season Is Here
Let’s talk turkey. The National Turkey Federation estimates almost two-thirds of all the turkey consumed in the United States is eaten on Thanksgiving. The federation also has
some practical pointers for turkey lovers, on how to prevent food poisoning: * Cook a fresh turkey stored in the refrigerator within two or three days of bringing it home.
* Thaw frozen turkey in the refrigerator within one or two days of bringing it home. That way, the inside will thaw while the outside stays cool enough to limit the spread of germs.
* Even if you make the stuffing ahead of time, don’t stuff the bird until immediately before cooking. Uncooked turkey juices containing bacteria can seep into the dressing. * Refrigerate leftovers as soon as possible after serving, but certainly within 2 hours. Refrigerate stuffing separately. * Serve leftovers within 3 or 4 days of cooking. Serve gravy and stuffing within 1 to 2 days. Any questions? Call the U.S. Department of Agriculture’s Meat and Poultry Hotline at 800-535-4555 in Washington, D.C. On Nov. 17, Homemade Bread Day will be celebrated to enjoy the making, baking and eating of homemade bread. Bread, man’s first manufactured food, enriched his pre-historic diet of meat and fruit at least 10,000 years ago. One of the earliest pictorial representations of bread-making comes from an Egyptian tomb that is at least 4,500 years old. There are thousands of recipes for bread, dating from ancient times to present. Here’s one sample: Phebe’s and Maude’s Potato Bread 1 medium-sized potato 1 Tbsp. sugar 1 Tbsp. shortening 2 tsps. salt 2 packages dry yeast 7-8 cups flour Boil potato. Save potato water. Mash or strain potato and combine with potato water. Add enough boiling water to make 21/2 cups of liquid and cool. Dissolve two packages of yeast in 1/2 cup of lukewarm boiled water and add yeast to potato mixture. Beat in 2 1/2 cups of flour and let rise, until double in bulk. Stir and add enough flour to make a moderately stiff dough. Knead on flour surface until smooth and
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elastic (about 10-15 minutes). Place dough in greased bowl and let rise until double in bulk. Shape into loaves, place in greased pans and let rise until double in bulk. Bake in 400 degree oven for 40 minutes. Source: Homemade Bread Day Committee in Montague, Mich. One large baked potato (7 ounces), eaten with the skin, has about 220 calories, plentiful vitamin C (nearly half the RDA), B vitamins, iron, potassium (more than in a glass of orange juice), a small amount of protein, and a fair amount of fiber. It has only traces of fat and sodium. * Skip “convenience food” potatoes: instead cook plain old potatoes fast in a microwave. Boiling and baking the regular way can be almost as fast, if you' slice the potatoes. * For topping baked potatoes, tty plain nonfat yogurt of low-fat cottage cheese, herbs or steamed vegetables. Source: University of California at Berkely Wellness Letter: September 1990 November 3 is National Sandwich Day. Did you ever wonder how the sandwich came to be in existence? A swashbuckling fellow, named John Montagu, also known as Britain’s Earl of Sandwhich, created the first sandwich in the 1600s. A time-management genius even before it was in vogue, Montagu couldn’t be bothered wasting time at lengthy meals, as it would take time away from his passion for gambling. Instead, he asked for his meat to be brought between two slices of bread, for a quick and easy meal that he could eat while playing cards. Source: DowBrands Inc., in Indianapolis.