JUNE RECIPE OF THE MONTH

Cooking Tip of the Month

Here we are all getting ready for summer Barbecues and Picnics  
and some food safety tips for us all to remember-

* Try to plan just the right amount of foods to take. That way, you
   won't have to worry about the storage or safety of leftovers. 

 * When taking foods off the grill, put them on a clean plate, not
   the same platter that held raw meat. 

 * When preparing dishes like chicken or cooked meat salads, use
   chilled ingredients. In other words, make sure your cooked 
   chicken has been cooked and chilled before it gets mixed with
   other salad ingredients. 

 * It's a good idea to use a separate cooler for drinks, so the one
   containing perishable food won't be constantly opened and closed. 

 * A cooler chest can also be used to keep hot food hot. Line the
   cooler with a heavy kitchen towel for extra insulation and place
   well wrapped hot foods inside. It's amazing how long the foods
   will stay not only warm, but hot. Try to use a cooler that is
   just the right size to pack fairly tightly with hot food so
   less heat escapes.

 * Wash ALL fresh produce thoroughly. When preparing
    lettuce, break into pieces - then wash.

 * Cook foods to the required minimum cooking temperatures:really worth having an instant read thermometer! 
     - 165 F > Poultry, poultry stuffing, and stuffed meat.
     - 160 F > Ground Beef, fish, and seafood.
     - 150 F > Pork and food containing pork.
     - 145 F > shell eggs and foods containing shell eggs.

  * Separate raw animal foods from other raw or ready-to-eat
     foods during storage and preparation.

  * Cool leftovers as quickly as possible. Reheat to 
     165 F before serving again.

  * & BY ALL MEANS, REMEMBER THIS:
     Bacteria on food will rapidly multiply when left at a
     temperature between 45 F and 140 F. Avoid this danger
     zone as much as possible.

Here's to a great summer and delicious times with family & friends!

Enjoy! Chef Victoria