Food Safety For The Holiday and Every Day

Especially important for seniors

-Immune systems and other organs become a bit sluggish with age. Stomach and intestinal tracts may hold food longer, the sense of taste and smell may be altered and the liver and kidneys may not easily get rid of toxins.

-Today’s food comes from all over the world and nearly 50% of our food dollar buys food that others prepare.

Leftovers: Cooling, Storing and Reheating

-Always refrigerate perishable foods within two hours. Do not cover hot food tightly. Leave lid or plastic wrap loose so steam can escape. Discard any perishable foods left at room temperature longer than two hours.

-Leftover should be eaten, frozen or discarded within four days. Most frozen prepared leftovers will keep well for two months after which the quality will go down.

-Reheat leftovers until they are hot and steamy. Boil sauces, soups and gravies. If reheating in the oven, set oven temperature no lower than 325º. Do not reheat in slow cookers. When reheating in the microwave, cover the food and rotate it while cooking. Stir food and let it stand for two minutes to let if finish cooking.

Best Advice – When in Doubt, Throw it out.

Ham Alfredo

1/2 lb. ham (fully cooked), cut into 1/2-inch cubes

8 oz. spaghetti

2 c. broccoli florets

1 10-oz container light alfredo sauce

1/4 tsp. red pepper flakes

1/4 c. Parmesan cheese, grated

Cook spaghetti according to package directions. Add the broccoli florets 2 minutes before spaghetti is done. Drain and keep warm. Mix and heat ham, alfredo sauce and pepper flakes over medium heat until warmed, about 1 minute. Add spaghetti and broccoli to the pan and toss to mix. Serve. Sprinkle with the Parmesan cheese and freshly grated pepper. Serves 4.

Recipe Source: The National Pork Board, TheOtherWhiteMeat.com

Turkey Hash Brown Quiche

Hash Brown Crust:

1 egg¼ tsp. salt

2 c. frozen shredded hash brown potatoes (12 oz.), defrosted in refrigerator or microwave

Filling:

2 c. frozen vegetable blend (12 oz.), defrosted in refrigerator or microwave, drained well

½ c. diced cooked turkey

5 eggs

1 c. milk

½ tsp. salt

For crust:

Preheat oven to 375 °F. Beat egg and salt in medium bowl until blended. Add potatoes; mix well. Press evenly against bottom and sides of greased deep 9-inch pie plate. Bake for 5 minutes. Remove from oven.

Place vegetables in crust; top with turkey. Beat 5 eggs, milk and ½ tsp. salt in medium bowl until blended. Pour slowly over turkey.

Bake in center of oven about 45 minutes until center is puffed, set, and reaches an internal temperature of 160 °F, as checked by a food thermometer. When quiche reaches the proper internal temperature, remove from oven, and let stand 5 minutes. Cut into wedges. Refrigerate any leftovers immediately.

Recipe Source: Recipe by the American Egg Board