June 2007 TEFAP News

VOLUME 4 NUMBER 3
JUNE 2007
FOOD NEWS FLASH
USDA/THE EMERGENCY FOOD ASSISTANCE PROGRAM:
TEFAP
Understanding Food Labeling Codes
By Helen E. Costello, MS, RD, LD
Food Security Consultant
UNH Cooperative
Extension
Nutrition Connections
One way to stretch the family’s
food budget is to purchase food
on sale. When buying perishable
foods such as meat and milk, you
usually find dates on the label
with phrases such as, “sell by”,
“use by”, and “best if used by”.
These dates are placed on the
food packaging to indicate when
foods lose their quality and freshness. The dates are not required
by law, except for infant formula
and baby food. Knowing what
these terms mean can help you
find nutritious food at low cost
and maintain its freshness.
There are three commonly used
types of code dates used on food
packaging: Sell By, Best if Used By
(or Before), and Use-by.
When purchasing foods that are
close to or on the code date use
proper food handling techniques
to keep food from spoiling or from
contamination. The refrigerator
temperature should be at or below
40 degrees Fahrenheit. When
cooking, use proper food sanitation practices. The United States
Department of Agriculture’s Fight
BAC! campaign is a friendly reminder about how to handle raw
and perishable food.
CLEAN: Wash hands and surfaces
often.
SEPARATE: Don’t cross contaminate – prepare meat on separate
cutting surfaces than vegetables
Meet Your
Commodities
Grapefruit
Juice
(12/24oz cans)
Green Beans
(24/1lb cans)
Spaghetti Sauce
(24/1lb cans)
Peanut Butter
(12/18 oz jars)
Spaghetti
(12/2lb pkg)
Corn Flakes
(12/18oz box)
CHILL: Refrigerate promptly – immediately refrigerate foods when returning from the store and cooked food
within two hours
COOK: Cook to proper temperatures
– cook eggs and meats thoroughly.
Rare and raw meat and eggs can
contain bacteria that is
only killed by thorough cooking.
Tomatoes
(25/1lb ctn)
Inside this issue:
Understanding
2
Food Labeling Codes (cont.)
Stores often place meat on sale when
it gets close to the “Used-By” dates.
Remember, if it has a Use-By date,
use it by the date on the package.
Foods with a Sell-by date can be
stored for a limited period of time
before cooking. Store it properly and
cook it the same day to ensure freshness and safety.
Green Bean Recipes
3
Peanut Butter
Recipes
4
Spaghetti Sauce
Recipes
5
(continued on next page)
Lycopene
6
If you have questions, comments, or concerns, please contact the Program Director, Randy Emerson
Community Action Program
225-3295 or [email protected]
FOOD NEWS FLASH
Page 2
Understanding Food Labeling Codes
Continued
Ground beef, chicken and turkey can be stored
for one or two days and then must be cooked.
Other cuts of beef, pork, veal and lamb can be
stored in the refrigerator for up to 3-5 days after
the sell- by date. If eggs are purchased by the
“Sell-By” date they can be stored for 3 – 5 weeks
in the refrigerator.
The dates on cans have different meanings. The
date codes are often used to track canned foods.
If cans have a calendar date on them this usually
means, “best if used by” and is an indicator of
the date of peak quality. This month’s food
package includes several canned food items:
Sell By
grapefruit juice, green beans and tomatoes. The
high acid canned foods such as grapefruit juice
and tomatoes can be stored for 12-18 months
and the canned beans and other canned vegetables can be stored for up to 2 – 5 years if the
can is in good condition and is stored in a cool
dry place.
For additional safe food handling fact sheets
check:
http://www.fsis.usda.gov/Fact_Sheets/
Safe_Food_Handling_Fact_Sheets/index.asp▪
Best if Used By
(or Before)
If the package displays this The date used with this code
code do not buy after this
indicates that for the best fladate.
vor the product should be
used by this date.
Use-By
The date used with this
code indicates the date of
peak quality for the product.
Table adapted from: http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/index.asp
Grapefruit Juice Again?
YES! This is the second distribution at which we will receive
We have it to look forward to in August also. With all of this glorious
around it is only appropriate to take a minute to appreciate what the
offer us.
grapefruit juice.
grapefruit juice
grapefruit has to
Grapefruit was originally grown in the West Indies and appeared in Florida in the 1820s. To this day
the majority of all of the grapefruit grown in this country are raised in Florida. At first glance the grapefruit
does not appear to have anything in common with its namesake the grape. This citrus is so titled because it
grows in clusters just like grapes. But like so many things in life, it is what is on the inside that matters most.
One serving of grapefruit juice contains at least 90% of your daily Vitamin C requirement. The juice also contains potassium, folate, thiamin, niacin and magnesium. One of this
products greatest attributes is its lycopene content (see page six). Lastly, the juice of a
grapefruit contains small amounts of both calcium and iron.
Now that we know what a great product grapefruit juice is...how does one use it?
Well, the most obvious answer to this question is: drink it! Although many people love the
tartness, others need a little help in making grapefruit as satisfying as it can be. An easy solution is mix it 50/50 with orange juice. Another option is to mix it with club soda (which is
quite refreshing in the summer). Combine it with other citrus juice, plain yogurt, and
honey and you have yourself quite a treat. Experiment with this jewel of a juice– the
benefits are well worth it.
VOLUME 4 NUMBER 3
Page 3
RECIPES
GREEN BEAN
CASSEROLE
Ingredients:
2 cans GREEN BEANS
1 can corn
1/2 cup sour cream
1/2 cup sharp cheddar cheese
1/2 cup chopped onion
1 can cream of celery soup
1 roll of Ritz crackers
1/2 cup margarine
Directions:
1. Drain beans, put in 9x13
baking dish
2. Drain corn, pour over beans
3. Mix onions, celery soup, sour
cream, and cheese. Pour over
beans and corn.
4. Crush crackers, melt butter
and mix with crackers. Pour
crackers over top of dish and
bake at 350° for 45 minutes.
GREEN BEAN AND
HAMBURGER SOUP
Ingredients:
1/2 lb lean ground beef
1 cup onions, chopped
1 (10 3/4 oz) can Cream of
Tomato Soup
1 (8oz) can tomato sauce
1 1/2 cups water
2/3 cup instant rice (uncooked)
1 can GREEN BEANS, drained
2 teaspoons dried parsley
1/8 teaspoon black pepper
Butter or Butter flavored cooking spray
Directions:
1. Spray a large saucepan with
cooking spray.
2. Brown beef and chopped
onions over medium heat until
cooked through; drain any fat.
3. To the browned meat & onions,
add the can tomato soup, tomato
sauce, and water.
4. Bring to a boil, then add uncooked instant rice, green beans,
parsley, and black pepper; stir
well.
5. Cover and reduce heat to low;
let simmer for 15 minutes or until
rice is tender, stirring once or
twice.
PICKLE DILLY
GREEN BEANS
Ingredients:
14 oz canned GREEN BEANS
1/2 cup finely chopped sweet
Onion
2 tablespoons cooking oil
1 tablespoon butter
1/4 cup pickle juice (liquid from a
jar of pickles)
1 teaspoon dried dill
1 teaspoon sugar
Directions:
1. Add oil and butter to a large
frying pan, heat until melted.
2. Add onion and sauté until nearly
transparent.
3. Add green beans, string
until heated.
4. Add pickle juice and dill,
stir to coat, and serve hot.
(Depending on the pickle
juice used, a little sugar
might be needed if the dish
is too sour for your taste.)
BBQ GREEN BEANS
Ingredients:
2 cans GREEN BEANS, drained
3/4 cup packed brown sugar
5 strips bacon, diced
1/4 onion, diced
1 cup BBQ sauce
1. Brown bacon and onion in
saucepan.
2. When browned, add brown
sugar, beans, and BBQ sauce.
Place in casserole dish and
bake (uncovered) at 300 degrees for 1 hour.
SALSA GREEN BEANS
Ingredients:
1 tablespoon canola oil
1/2 cup chopped onion
2 cloves of garlic
18oz drained GREEN BEANS
1 cup salsa
1 (4oz) can diced green chilies
1/2 teaspoon salt
Directions:
1. Heat oil in a large skillet
over medium-high heat.
2. Add onion and garlic; cook,
stirring occasionally, 1 to 2
minutes.
3. Add green beans, salsa,
chilies and salt.
4. Bring to boil.
5. Reduce heat to low; cover,
cook, stirring occasionally, 10
to 12 minutes or until beans
are tender.
GREEN BEANS are a
good source of Vitamin K,
which helps the body
absorb calcium.
FOOD NEWS FLASH
Page 4
rolled oats
1/2 cup packed brown
sugar
1/2 teaspoon salt
3 tablespoons PEANUT
BUTTER
3 tablespoons butter or
margarine
5 or 6 cooking apples,
peeled, cored, and sliced
Light cream or vanilla ice
cream (optional)
Directions:
1. Bring sugar and corn syrup
to a boil and remove from heat.
2. Add PEANUT BUTTER and
stir until melted.
3. Place CORNFLAKES in a bowl
and pour mixture over it. Coat
CORNFLAKES well.
4. Place contents of bowl into a
greased 9x13” pan.
5. Let cool, cut into bars and
serve.
Directions:
1. In small bowl, stir together flour, oats, brown
sugar and salt.
2. Add in Jif and butter or
margarine till mixture resembles coarse crumbs. Set
aside.
3. Place apples in greased 9
x 1 1/2-inch round microwave baking dish.
PEANUT BUTTER
CHICKEN WINGS
RECIPES
PEANUT BUTTER
COOKIES
Ingredients:
1 cup granulated sugar
1 cup packed brown sugar
1 cup PEANUT BUTTER
1 cup butter or margarine, softened
2 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
16-ounce package (1 cup)
semisweet chocolate
pieces
Instructions:
1. Preheat oven to 325ºF.
2. Cream together sugars,
Jif and butter or margarine; beat in eggs.
3. Stir together flour and
baking soda; add to creamed
mixture.
4. Beat just till well mixed. Stir
in chocolate pieces.
5. Drop from teaspoon onto
ungreased cookie sheet.
6. Flatten slightly with the back
of a spoon.
7.Bake in 325ºF oven about 15
minutes or till lightly browned.
8. Cool slightly before removing
from pan to cooling rack.
Makes 6 dozen cookies.
APPLE PEANUT BUTTER
CRISP
Ingredients:
1/2 cup all-purpose flour
1/2 cup quick-cooking
4. Sprinkle Jif
mixture
evenly
over the
apples.
5. Microwave 14
to 16
minutes,
turning dish 1/4 turn after 7
minutes.
6. Serve warm or cool with
cream or ice cream.
7. Makes 6 to 8 servings
PEANUT BUTTER
CORNFLAKE BARS
Ingredients:
1 cup sugar
1 cup corn syrup
1 cup PEANUT BUTTER
6 cups CORN FLAKES
Ingredients:
50 chicken wings, wing tips removed (save for future soup
stock, if desired)
2 (12-ounce) bottles beer
1 cup molasses
1/2 cup creamy PEANUT
BUTTER
1/2 cup fresh lemon juice
1/2 cup Worcestershire sauce
1/4 cup prepared mustard
1 teaspoon salt
2 tablespoons chili powder
Directions:
1. Preheat oven to 450 degrees
F. Line a large roasting pan with
foil.
2.Cut chicken wings in half at
the joint and place wings evenly
in roasting pan.
3. In a large, heavy saucepan,
combine the beer, molasses,
PEANUT BUTTER, lemon juice,
Worcestershire Sauce, mustard, salt and chili powder.
4. Bring to a boil, reduce heat,
and simmer over low heat about
15 minutes until sauce has reduced and thickened. Pour
sauce over chicken wings, tossing to coat each wing. Bake for
20 minutes. Remove from the
oven and let rest for 10 minutes.
5.Place wings on a large platter,
and sprinkle with chopped parsley. Garnish with lemon slices
and serve.
Yield: 15 to 20 servings
VOLUME 4 NUMBER 3
Page 5
RECIPES
PASTA FAGIOLA
Ingredients:
11 oz uncooked macaroni
1 tablespoon+1teaspoon oil
1 cup green peppers, chopped
2/3 cup onion, chopped
2/3 cup celery, chopped
1 can SPAGHETTI SAUCE
2 cups water
1/4 teaspoon garlic powder
1 can undrained vegetarian
beans
Directions:
1. Cook pasta; drain and set aside
2. While pasta is cooking, heat oil
in large saucepan. Add chopped
green peppers, chopped onion, and
chopped celery. Stir-fry until soft
and tender, about 5 minutes.
2. Add SPAGHETTI SAUCE, water,
and garlic powder. Simmer on low
heat for 30 minutes.
4.Add beans and drained pasta. Mix
and serve.
Optional: Top each serving with 1
tablespoon of parmesan cheese.
BEEFARONI
Ingredients:
9oz (2 1/4 cups) uncooked
macaroni
2 lbs ground beef
1/2 cup onions, chopped
1/2 cup celery, chopped
1/3 cup green peppers,
chopped
1 can SPAGHETTI
SAUCE
6 oz (1 1/2 cups) shredded American cheese
Directions:
1. Cook macaroni in boiling water. Drain and set
aside.
2. While macaroni is
cooking, brown ground
beef, chopped onions,
chopped celery, and
chopped green peppers until
mixture falls apart. Drain off
fat and discard.
3. Mix in canned SPAGHETTI
SAUCE and cooked, drained
macaroni.
4. Pour total mixture into a
baking pan or casserole. Top
with shredded cheese.
5. Bake at 400° for 15 minutes
until heated through, cheese is
lightly browned and mixture is
bubbling.
ENGLISH MUFFIN
PIZZA
1 package English Muffins
1 can SPAGHETTI SAUCE
1 8oz bag shredded mozzarella
2 cups of chopped vegetables
(onions, peppers, mushrooms,
tomatoes, artichokes, olives–
whatever you like most)
Directions:
1. Split English Muffins and
place on cookie sheet.
2. Spread a liberal amount of
spaghetti sauce onto the surface of each muffin.
3. Cover sauced area with
shredded mozzarella.
4. Place chopped veggies on
top of cheese.
5. Bake pizzas in a preheated oven at 350°.
Remove from oven when
cheese starts to turn
brown. Let sit for one
minute before serving.
ITALIAN TURKEY
MEATBALLS
Ingredients:
1 lb ground Turkey
1/4 cup oats
1/4 teaspoon oregano
1/4 teaspoon black
1/4 teaspoon thyme
1 Tablespoon grated
Parmesan
1 clove garlic, finely minced
1/4 cup onion, chopped
1/4 cup green pepper, chopped
2 cans of SPAGHETTI SAUCE
Directions:
1. Mix all ingredients except
turkey in a large bowl. Blend
the turkey in and form into 1216 meat balls.
2. In a non-stick pan, fry balls,
uncovered until browned.
3. Place meatballs into two cans
of spaghetti sauce and let simmer.
SUPED-UP SPAGHETTI
There are so many ways to
dress up a can of spaghetti
sauce. Any number of items can
be sautéed in a pan and combined with the sauce. These
items include:
-Crumbled Italian Turkey
Sausage
-Canned Artichoke Hearts
-Spinach and Mushrooms
-Caramelized Onions & Eggplant
-Chicken Breasts
USDA/THE EMERGENCY FOOD ASSISTANCE PROGRAM:
Food and Nutrition Service
Community Action Program
Belknap-Merrimack Counties, Inc.
Program Director, Randy Emerson
PO Box 1016
Concord, NH 03302-1016
Deliver To:
Phone: 603-225-3295
Fax: 603-228-1898
E-mail: [email protected]
ARE YOU RUNNING OUT OF FOOD AT
YOUR PANTRY?
WE’RE ON THE WEB
WWW. BM- CAP. ORG/ TEFAP
We may be able to help! We keep a small reserve supply of commodities which are available to
eligible agencies that may be running low on food
and are not able to adequately serve their clients.
To get the food you need call Randy Emerson at
Belknap-Merrimack Counties Inc. Community Action
Program (225-3295).
LIFESAVING LYCOPENE
Tomatoes contain a significant amount of lycopene. Lycopene is a powerful antioxidant that has been proven to
reduce the risk of developing some forms of cancer and
heart disease. Unlike most fruits and vegetables, the
cooking process actually increases the amount of lycopene that the body can absorb.
ANTICIPATED ITEMS IN
AUGUST’S DISTRIBUTION
Grapefruit Juice
Dried Cherries
Chicken
Corn
Rice
What does this mean to you?
Adding tomato-based sauces to
your diet is a great way to stock
up on antioxidants and help prevent some serious diseases. Tomatoes are also a good source
of Vitamin C and Vitamin A.
The Spaghetti Sauce included in the upcoming distribution can be incorporated into thousands of delicious
dishes. On page five there are some recipes to get you
started.
Send in
MONTHLY
INVENTORIES
by the 10th of
every month