A booklet bonanza: on eggs . . .Which came first, fear of...

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April 25, 1993|By Karol V. Menzie | Karol V. Menzie,Staff Writer

A booklet bonanza: on eggs . . .

Which came first, fear of chicken or fear of eggs?

Whichever it was, there's no doubt that widespread reports of bacterial contamination in eggs and poultry and subsequent public fears have contributed to a changes in the way people deal with raw chicken and raw eggs.

The American Egg Board has launched a public campaign to restore eggs to American tables. "Almost all problems" with bacterial contamination were the result of "abuse of good food-service practices," says Christine Bushway, a consumer affairs specialist with the egg board's Northeast Egg Promotion Campaign, who was in Baltimore recently to promote egg-handling safety and egg consumption.

That doesn't mean consumers are off the hook, safety-wise, but dTC it does mean that in situations where they're in control of food handling -- their own kitchen -- consumers can virtually eliminate any bacterial risk from eggs.

"For freshness and quality, leave eggs in the carton," Ms. Bushway says. Ignore those little indentations in the refrigerator door; keeping eggs in the door subjects them to constant temperature changes that could promote bacterial growth. "Don't leave eggs out on the counter," Ms. Bushways says. "An egg will lose more quality in one day at room temperature than in a week in the refrigerator.

"We don't recommend anyone eat raw eggs," Ms. Bushway says, though she points out that in general, healthy people may be made uncomfortable by a bacterial infection, but only the very young, the elderly or people whose immune systems are suppressed are at serious risk.

Although eggs contain cholesterol, people who are not at risk for heart disease or who do not overindulge in fats and oils can certainly eat an egg or two in the course of a varied diet.

The egg board has reworked some favorite recipes such as mayonnaise and Caesar salad dressing, to avoid the use of raw eggs.

For a free copy of the brochure, send a stamped, self-addressed envelope to "Egg Classics," Northeast Egg Promotion Campaign, Meadow Fox Road, North Hampton, N.H. 03862. The best way to peel onions without tears has always been a matter of debate among cooks -- holding a burned match between the teeth while peeling is one suggestion; holding the onion under water is another. The National Onion Association suggests chilling the onion for 30 minutes before slicing. Then they advise cutting off the top, peeling the outer layers and leaving the root end intact while slicing or chopping. The root end has the highest concentration of sulphuric compounds -- the culprits in making your eyes water.

The association is offering two free brochures about onions: "Onions . . . the Healthy Choice" and "Onions, Historically Healthy." For copies of either or both (specify), send a stamped, self-addressed envelope to the National Onion Association, 1 Greeley National Plaza, Suite 510, Greeley, Colo. 80631.

. . . and recipes for cheese

"Simply the Best" is a 96-page booklet with more than 100 recipes for cheese. There are entrees and appetizers, breads and soups, side dishes and desserts in the booklet, produced by Sargento of Wisconsin, to celebrate the cheese marketer's 60th anniversary.

There are many color photos, as well as tips, nutrition information and coupons worth $1.35 on Sargento products. To order, send a check or money order for $4.95, along with a proof of purchase, to "Simply the Best" Cookbook Offer, Sargento Cheese Company, P.O. Box 3015, Department N, Minnetonka, Minn. 55343-0915. Here's a recipe from the book:

Sausage and rice bake

Serves six.

1 cup long-grain rice

1 pound pork or chorizo sausage

L 1 1/2 cups (6 ounces) shredded mild Cheddar cheese, divided use

1 cup sour cream

1/4 cup salsa

sour cream and salsa for garnish (optional)

Heat oven to 350 degrees. Prepare rice according to package directions. Combine hot rice, sausage, 1 cup shredded Cheddar, sour cream and salsa; spoon into shallow 1 1/2 -quart casserole. Bake for 20 to 25 minutes or until heated through. Top with remaining Cheddar cheese. Serve with sour cream and salsa garnish, if desired.

Like a Lifesaver? Almost everyone does, having grown up on the diminutive, doughnut-shaped candy. But Lifesavers manufacturer Nabisco isn't about to let it rest on its laurels. The company is offering three new varieties called "Wild Flavors." It seems today's young people 6 to 17 prefer tangier flavors. The new varieties, packaged in bright neon colors, are tangy fruits, wild sour berries, and tangy watermelon. Adults might be interested in knowing that each candy contains 8 calories, 2 grams of carbohydrate and no fat, cholesterol or sodium. Each 11-candy roll costs about 50 cents wherever Lifesavers are sold.

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