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Thursday, September 30, 2010

Honey Mustard Chicken


For those of us like myself who has to cool it on the amount of Beef and Pork we eat...and who can't eat fish because of allergic reactions...it's nice to know that so much can be done with chicken...Here is an interesting meal idea.

Ingredients:

1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts

Directions:

1. In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.

2. Next, preheat oven to 375 degrees F (190 degrees C).

3. Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Should be ready in4 hours and thirty minutes.
Enjoy!

Wednesday, September 29, 2010

Apple-Raisin Bread Pudding


Here is a sweet treat for a fall day...Apple -Raisin Bread Pudding!

Ingredients:

5 or 6 or more Day Old Small or Large Croissants
1 21 Ounce Can Apple Pie Filling
1 Cup Raisins
1 14 oz Can Sweetened Condensed Milk
2 Cups of Skim, Low-Fat, or Whole Milk
4 Eggs
1 1/2 tsp Good Vanilla Extract
2 tsp Dark Rum Extract
1 tsp Cinnamon
1/2 tsp Nutmeg

Directions:

Pour the sweetened condensed milk, milk, cinnamon, eggs, nutmeg, and extracts, into a blender or food processor and mix thoroughly. The mixture will smell amazing, Set aside.

Slice your croissants in half and place in the baking dish. The number of croissants you need will be based upon whether you are using large or small croissants. Put as many as you can in the baking dish. Spread the apple pie filling on top of the croissants, and sprinkle the raisins on the filling. Place the tops on the croissants and pour the custard into the baking pan. Press down on the croissants to absorb more of the liquid. Keep pressing until the croissants absorb as much
as possible.

Next,cover your pan with foil and bake for about 25 minutes. Take off the foil and bake for another 10 minutes until the croissants are puffed up. Let the bread pudding rest for 10 minutes or so to set up. You can serve warm with Vanilla or Butter Pecan Ice Cream.

You can use your own cooked apples in lieu of the apple pie filling. Your own will always be better. The rum extract is an important ingredient in this recipe. It really kicks up the flavor for this bread pudding.

This bread pudding is very versatile. You can use different fruits with it if you so desire. Make the recipe your own.

Enjoy!

Sunday, September 26, 2010

Cornmeal Pancakes!


Since I'm in a Breakfasty kind of mood...(I know that Breakfasty isn't a real word!) but anyway ,it's Sunday and I'm thinking about going out with my wife to have breakfast..I'm thinking of something different and yet traditional. Nothing is more traditional on a Sunday Morning than Pancakes...but these aren't any old Aunt Jemima Pancakes..These are Cornmeal Pancakes...Commonly known as "Hoe Cakes!" Check it out-

Ingredients:

•1 cup yellow cornmeal
•2 tbp sugar
•1/2 tsp salt
•2 cups boiling water
•1 and 1/3 cups of milk (or buttermilk)
•2 eggs
•1 tbp pure vanilla extract
•2 cups of flour
•2 tsp baking powder
•2 tbp oil.

Directions:
In a medium bowl mix cornmeal, sugar and salt; add water and let it sit for 10 minutes. When the cornmeal has absorbed the water and thickened, mix the milk in and let it sit for another 5 minutes.

Next are the eggs and vanilla extract which should be thoroughly mixed with the cornmeal. In a separate bowl, measure and mix the flour and baking powder and then combine it with the cornmeal mixture. Preheat a skillet and spread a little bit of oil on it before every pancake is cooked.

This yields four servings...After trying this recipe...You might not want to buy Aunt Jemimas or go to IHOP for awhile...(Perish the thought) That's how good they are!

Enjoy!

Saturday, September 25, 2010

French Toast Day


One of my readers , who is a friend of mine that goes as far back as the second grade with me reminded me one time when we had a remarkable substitute teacher one day. You all know that when you have a substitute teacher, "soup's on" as they say..You're not going to do much actual work and in most cases you're going to take advantage of the substitute's lack of knowledge of the classroom enviroment.

Not So in this case...This wonderful woman came to our second grade class with a hot plate, some eggs, some bread and a wonderful new thing of which I had never heard of at the time..French Toast...She showed us how to make it...She held our attention, and we had a nice sweet treat...I have been a major fan of French Toast ever since.
This is not her recipe...but it's a good recipe just the same.

Ingredients:

4 eggs
1 teaspoon sugar, optional
1 teaspoon salt
1 cup milk
10 to 12 slices white bread
butter
maple syrup or other syrup
Vanilla Extract (optional)
Nutmeg(optional, just a pinch)
Cinnamon (optional)

Directions:

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk, Vanilla Extract, nutmeg and or cinnamon.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.

Enjoy!

Wednesday, September 22, 2010

Last Day of Summer Dish


It's the last day of summer....Seems like it came and went way too fast...... Anyway here is something called "Mango Salsa " that you should enjoy on this last day of Summer.

Ingredients:

1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1 medium red onion, finely chopped
1 JalapeƱo chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste.
Also good with diced red bell pepper and jicama.

Directions:

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Tuesday, September 21, 2010

Hothouse Scrambled Eggs


Scrambled Eggs or Scrambled Eggs with Cheese are the only eggs I'll eat..No Sunny side up, no hard boiled, no fried...Maybe a Western Omelet once every blue moon, but that's it.. Since I was in a breakfasty mood today..I came up with..It's called 'Hot House Scrambled Eggs'

Ingredients:

A no brainer here...

4-6 eggs
4-5 slices of cheese
diced onions
diced green peppers
diced red peppers (optional)
diced orange peppers (optional)
diced yellow peppers (optional)
your favorite spices

Directions:

Spray your pan, and heat.

In a large bowl combine eggs, and beat well.

Once your pan is hot enough, dump HALF of the eggs into the pan, and let settle for about 2 minutes. Once the eggs start to cook(you'll be able to know) Scrape the eggs across the pan, so they scramble. Add 2 pieces of cheese, and the rest of the egg mixture. Let the cheese melt, and the rest of the eggs cook. Then add the rest of the cheese and season with your favorite spices and add the diced vegatables. Once the eggs are fully scrambled, and the cheese is completely melted, take the pan off and serve hot.

This Recipe depends on how many people you have in your family or over for breakfast.

Enjoy!

Monday, September 20, 2010

Chillin With Some Chilli


Nothing I like Better on a nice Football Sunday like yesterday than a nice hot spicy bowl of Chilli.
Everybody can't make Chilli to my liking...But if I had my druthers..Here is a spicy recipe that I think I'd love:

Ingredients:

12 oz tomato paste
16 oz tomato sauce
3 24oz cans red kidney beans (drained)
6 Tablespoons garlic powder
3 Tablespoons onion powder
2 Tablespoons ground cumin
2 Tablespoons parsley
2 Teaspoons oregano
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper
1 Tablespoon chipotle powder
1 Teaspoon habenero chile powder
1 medium onion, chopped
4 whole red habeneros (deveined, deseeded and chopped)
6 jalepenos (deveined, deseeded and chopped)
2 New Mexican chiles (deveined, deseeded and chopped)
1/2 pound elbow macaroni
1 pound steak of choice
1 pound ground beef
1 pound ground pork
6 oz beer (1/2 bottle of Corona)

Directions:

Saute the onion in a small amount of olive oil in a large pot until translucent. Bring to a simmer the tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, salt and pepper, chipotle powder, habenero powder, habeneros, jalapenos, New Mexican chiles, and dry pasta.

While this is simmering, grill steak and brown beef and pork in a large skillet. Drain the meat, and season with salt and pepper. Cut steak into very small pieces and add steak, beef and pork to sauce along with beer (Corona). Cook for 30 minutes. Serve with grated cheese and chopped onions.

Enjoy! Hope your team wins! (As long as they aren't playing my Eagles!)

Thursday, September 16, 2010

A Melony Surprise That Is Berry Good!


Melons Are Good For you. You probably know this. It is afterall a Fruit and all fruits and vegatables are good for you. Did you know that melons in particular keep you looking young?

Foods high in water content, such as cucumbers, watermelon, apples, peaches, melons, and celery, are some of the best hydrating solutions for your skin, says Simpson. They keep away wrinkles (No lie) and therefore keep you looking fresh-faced. I also recommends hydrating fluids, like green tea or sparkling beverages, to keep the skin moist.

Here is a nice melony drink to go along with this.. It's called Watermelon-Berry Sparkler-

Ingredients:

2 cup(s) watermelon, cubed and seeded
1 container(s) (6 ounces) red raspberries
2 tablespoon(s) superfine sugar, use 3 tablespoons if too tart
Cold brut champagne or prosecco (dry Italian sparkling wine)

Directions:

1. Puree watermelon and raspberries in a blender. Scrape mixture through a fine sieve into a bowl; discard seeds. Stir sugar into puree (adding more if too tart). Puree can be made up to 1 day ahead and refrigerated.

2. For sparklers, pour 2 tbsp puree into each champagne glass and top with 4 oz cold brut champagne or prosecco. For a nonalcoholic version (I say this although I know that doesn't appeal to most of you...the uh non-alcoholic part!), use club soda or seltzer instead.

Enjoy!

Tuesday, September 14, 2010

Black Bean Enchilladas


There is still enough summer left to prepare this recipe..Check it out!

Prep Time: 40 Minutes

Cook Time: 30 Minutes

Should Be Ready in one hour and ten minutes.

Ingredients:

1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup reduced fat shredded Cheddar cheese
3 tablespoons chopped fresh cilantro leaves

Directions:

1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

Enjoy!

Monday, September 13, 2010

Chocolate Milkshake Day


Yesterday Was Chocolate Milkshake Day.....I was busy watching Football and writing on my other blog, "Escapades"...but I didn't forget you guys... Even though I'm late...Here is an easy little recipe for a great Chocolate Milkshake.

Ingredients:

3 scoops chocolate ice cream
Chocolate syrup
1/2 cup of milk
A pinch of Almond Extract
A pinch of nutmeg

Directions:

In blender combine all ingredients and blend until smooth. Pour into glass and serve.

Now Wasn't that easy? Enjoy!

Saturday, September 11, 2010

Yankee Doodle and Dandy


It's September...it's beginning to get a little cooler...Here is a great recipe for Yankee Pot Roast that will provide a nice warm place in the bottoms of your stomachs and perhaps make you giggle just before you drift off at night, remembering how good it was.

Ingredients:

1/4 cup pure olive oil
3 onions, sliced
One 3- to 4-pound top or bottom round beef roast
Flour for dredging
8 slender carrots, or fatter ones cut in half or quartered
3 ribs celery, cut in half
2 1/2 cups beef broth
1 1/2 cups hearty red wine
5 or 6 sprigs fresh thyme
1 rounded teaspoon freshly ground black pepper
Salt to taste
2 tablespoons unsalted butter at room temperature
2 rounded tablespoons flour

Directions:

In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.

When the beef is falling-apart tende, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.

To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.

Enjoy!

Thursday, September 9, 2010

A Lemon Chicken Recipe That would Make Debra Proud


For those of you who watched the sitcom 'Everybody Loves Raymond' , you all remember that the only thing that his wife Debra could cook well was Lemon Chicken. I used to wonder what was Lemon Chicken?...I had never had it..I fell across this recipe for Garlic Lemon Chicken...I hope somewhere Debra Barone is taking notes-

Ingredients:
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

Directions:

1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Monday, September 6, 2010

Yo Mama's Spaghetti


There is nothing I like better than a nice bowl of Spaghetti...It's one of the true joys of my life...So when I came across this recipe, which features a healthy use of Italian Sausage,I just had to share this with you.

Ingredients:

  • 2 lbs Italian Sausage, casings removed (mild or hot)

  • 1 small onion, chopped

  • 3 -4 garlic cloves, minced

  • 1 (28 ounce) cans diced tomatoes

  • 2 (6 ounce) cans tomato paste

  • 2 (15 ounce) cans tomato sauce

  • 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)

  • 3 teaspoons basil

  • 2 teaspoons dried parsley flakes

  • 1 1/2 teaspoons brown sugar

  • 1 teaspoon salt

  • 1/4-1/2 teaspoon crushed red pepper flakes

  • 1/4 teaspoon fresh coarse ground pepper

  • 1/4 cup red wine (a good Cabernet!)

  • 1 lb thin spaghetti

  • parmesan cheese
Directions:

1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

2. Add onions and continue to cook, stirring occasionally until onions are softened.

3. Add garlic, tomatoes, tomato paste, tomato sauce and water.

4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

5. Stir well and barely bring to a boil.

6. Stir in red wine.

7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

8. Cook spaghetti according to package directions.

9. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

As much as I like Steak...I'd give up a steak dinner for this Spaghetti Dinner...Try it and see if you don't feel the same way!

Friday, September 3, 2010

Go Bananas Over This Bread!


Here is a dessert that is good for you an tastes good too! I call this "Keith's Banana Nut Bread"

Ingredients:

⅓ cup honey
½ cup expeller-pressed vegetable or canola oil
3 ripe organic bananas, mashed
1 teaspoon pure vanilla extract
1 teaspoon of almond extract (optional)
8 ounces tofu, well-drained
2 teaspoons baking powder (aluminum free)
½ teaspoon cinnamon
1 cup whole wheat flour
1½ cups of Wheaties
½ cup fresh or frozen organic blueberries
½ cup chopped walnuts

Directions:

1. In a medium mixing bowl, combine honey and oil. Stir in bananas, vanilla, and tofu, making sure to blend the tofu well.

2. Combine all the remaining ingredients in a separate bowl, then add it to the banana mixture and mix well.

3. Pour into well-greased loaf pan and bake at 325°F for 1 hour or until firm. Cool.

Something Nice and sweet to serve to your friends when they drop by over the holiday.

Enjoy!

Wednesday, September 1, 2010

A Rib Tickler


Labor Day is coming up....Time for that last great cookout of the summer..Unless of course you live in West Philadelphia...(Folks around here are grilling and barbecuing up until Thanksgiving.) Anyway..Here is a rib tickling and delicious Rib recipe for the upcoming holiday weekend.

Ingredients:

2 1/4 pound(s) baby back ribs
Salt and freshly ground pepper
Granulated garlic, for sprinkling
Extra-virgin olive oil, for drizzling
1 tablespoon(s) whole cloves
1 12-ounce bottle of lager or the beer of your choice
1 cup(s) ketchup
1 cup(s) peach or apricot jam
3 tablespoon(s) fresh lemon juice

Directions:

1. Preheat the oven to 300 degrees. On a rimmed baking sheet, season the ribs with salt, pepper, and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan. Pour the beer( My choice would be a Corona) over the ribs, cover with foil, and bake for 2 hours, until the meat is tender.

2. Strain the pan juices into a saucepan. Whisk in the ketchup, jam, and lemon juice and boil over high heat until reduced to 1 1/2 cups, about 20 minutes.

3. Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze, and broil 4 inches from the heat for 7 minutes. Turn the ribs and brush with half of the remaining glaze. Broil for 10 minutes, until starting to char. Brush with the remaining glaze and broil until browned, 10 minutes. Let rest for 10 minutes and serve.

Get yourself some corn on the cob and some butter to go with this....and you've got it made...a perfect treat for that cookout...be it this labor day weekend or the week before Thanksgiving.


Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household