Safety
AROUND YOUR HOME

Key food safety hints for the holidays

Jananne Finck

University of Illinois Extension recommends safe food handling the year 'round, but especially during the holiday season. The very young, elderly and those with a weakened immunity system are most susceptible to foodborne illness.

Key points to safe food handling are - keep hot foods hot, cold foods cold, and everything clean.

To check cooked meats, the United States Department of Agriculture recommends using a thermometer. A whole turkey should be cooked to 180 degrees, stuffing to 165 degrees F. Again, use a thermometer to check temps — it's the best and safest way to ensure proper cooking.

Keep cold foods cold, which means the temperature should be below 40 degrees F.

Perishable foods like gravy, meat and mashed potatoes should not be in the danger zone of 40 to 140 degrees F for more than two hours.

Lastly, keep all work surfaces, utensils and hands clean when handling or coming in contact with food.

For more information on safe food handling, contact your local Extension office or visit the National Food Safety Database website at: http:www.foodsafety.gov.

Non-alcoholic holiday beverages

With the holiday season approaching, many celebrate with food and drink. But excessive drinking is not a safe or healthy way to celebrate. Too much alcohol can be dangerous and harmful to the person and others.

According to University of Illinois Extension, there are many delicious holiday beverages that can be prepared without alcohol — even when honoring the new Millennium.

When alcohol is omitted from some beverages, fruit juice may be an acceptable substitute. Often lemon juice is added. Other options are apple and orange juice. Extension suggests some experimentation to be sure the altered beverage is a tasty option.

Healthy holiday sipper
4 C. low-calorie cran-raspberry juice
4 C. low-calorie cran-apple juice
1 C. orange juice
1/2 C. lemon juice
1 qt. club soda or lemon-lime soda

Combine chilled juices. Slowly add soda and stir gently. May pour over ice. Makes 27 half-cup (four-ounce) servings.

Apple eggnog
2 C. eggnog, may use low calorie/ lowfat eggnog
1 C. vanilla ice cream or frozen yogurt
2 C. apple juice Nutmeg

In large bowl or blender, combine eggnog, ice cream or frozen yogurt until blended. Sprinkle with nutmeg. Serve immediately. Tip: For orange eggnog, substitute orange juice for the apple juice; omit nutmeg.

Mocha coffee
1/2 C. instant coffee granules
1/2 C. sugar or sugar substitute to equal
1/2 C.sugar
1 C. dry milk or coffee creamer
2 T cocoa

Use two rounded teaspoons to one cup of hot water. May top with whipped cream or whipped topping.

Jananne Finck is an extension educator, Nutrition and Wellness, at the Springfield Extension Center. She is a dietitian registered with the state of Illinois.

14 ILLINOIS COUNTRY LIVING NOVEMBER 1999