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Food Turkey in microwave? No problem '* JJ : i*t : The classic French Salade de Tomates, which uses cheese 7 ; recipe, salutes one of America's favorite homegrown foods -- the ; tomato. ? \ • ' •. Tomatoes, cheese imake tasty combo Although fresh turkey is available year-round, many people still consider turkey a holiday treat that's too much trouble to prepare for less festive occasions. But turkey needn't take a long time to prepare, according to McHenry County Extension Home Economist Nancy Moore. "If you do it right, cooking fresh turkey in the microwave can be a safe, time-saving and economical way to add variety to your family's als." Doing it right involves more n Just setting the microwave the right amount of time, ugh," Moore said. "It means ing extra care to follow good ood-handling practices. And it requires prompt-and proper storage of all leftovers." Such care is necessary because microwave cooking will not necessarily kill all of the food poisoning bacteria that may be present in or on the bird. While recent research has shown that the numbers of bacteria present immediately after microwave-cooking would not be large enough to cause food poisoning, there's still the risk that those bacteria could multiply and cause problems if the turkey is allowed to sit out at room temperature for several hours." Purdue University researchers conducted tests with three types of bacteria that are common causes of food poisoning: Staphylococcus ( s t a p h ) , S a l m o n e l l a a n d Clostridium perfringens. "Any or all of these bacteria could commonly be found on a turkey purchased in the grocery store or prepared at home," Moore said. The researchers microwave- cooked a dozen turkeys -- three with stuffing and nine without -- b y s t a n d a r d m i c r o w a v e procedures, and then checked each of them for surviving food- poisoning organisms. They found that all three kind* of bacteria survived the cooking process, whether the turkeys were cooked to an internal temperature of 156 degrees or 170 degrees Fahrenheit. The Purdue team also found that holding the turkey in the microwave for an additional half- hour on the "warm" (10-percent power) setting killed more bacteria, but Moore says the researchers don't know how much longer would be required to kill all of the bacteria that could cause food poisoning. If microwaved turkey sounds like a good idea to you, Moore recommends cooking^it to an internal temperature of 180 degrees ' Fahrenheit. The right microwave cooking times and instructions will vary from model to model. Consult the cookbook that came with your oven for specific directions on cooking whole turkeys or turkey parts. "In any event, the probe inserted in the bird should register 156 to 170 degrees F when the meat comes out of the microwave. Let the turkey 'set' for 1 minutes to allow the internal temperature to rise. After 10 minutes, test the t e m p e r a t u r e w i t h a m e a t thermometer; it should register 180 degrees for a well-done bird." If the internal temperature isn't quite that high, Moore suggests putting the turkey back in the microwave and cooking it a little more. "The safest way to cook and serve a turkey is to prepare the stuffing just before you roast the bird, eat the meat within an hour of when it's done cooking, and r e f r i g e r a t e t h e l e f t o v e r s Immediately. This procedure won't give the bacteria enough time to multiply to dangerous numbers," Moore concludes. A checklist for use while making jellies l Big, juicy, red tomatoes are ripe - for the picking--either from your !own backyard or at your nearby • supermarket. Americans have • been having a love affair with ;tomatoes for generations. And the 'French, who first called It the I p o m m e d ' a m o u r -- l o v e • apple--have created hundreds of •recipes to pay hommage to this ! forever-fashionable fruit. The simplest preparation Is lofttimes the best, classic French ;Salade de Tomates. It consists of •sliced fresh tomatoes sauced with la vinaigrette-made from French •olive oil, red wine vinegar and •minced garlic--and sprinkled twith minced onion and Herbes de •Provence. I A n o t h e r q u i c k b u t m o r e 'substantial presentation is the French Baked Tomato--a fine treat for a light lunch or first course. Choose among your favorite JFrench cheeses for the stuffing. Try Saint-Paulin for a mild, buttery taste; a cnevre (French goat's milk cheese) for & little tang; or a firmer cheese like a French gruyere--Emmental, or Comte or Beaufort--for a rich, nutlike flavor. French Baked Tomatoes (Makes 6 servings) 6 firm tomatoes 1% cups French biscotte crumbs Vt cup melted butter 1 cup crumbled or diced French cheese (gruyere, chevre or Saint-Paulin) ^ cup minced celery, with leaves 2 garlic cloves, minced 1 tsp. each crushed basil and marjoram * 1T. chopped French shallots Slice tops from tomatoes. Scoop out pulp and remove seeds. Invert onto paper towels and drain. Chop tomato pulp Into small bow and c o m b i n e w i t h r e m a i n i n g ingredients, stirring until well blended. Place tomatoes cut side up in baking oven. Stuff tomatoes with cheese mixture. Bake in preheated 350*F oven until tomatoes are tender, about 20 minutes. When selecting frozen foods for storage in freezer, choose only quali­ ty products. Freezing can maintain quality, but does not improve it. • • • For a great spread on toasted English muffins, try this: mix cream cheese, chopped olives, salt and pepper and chopped parsley. • • • Season ground beef and shape into patties and use them as needed. This is one of those tips that really comes In handy. • • • If you have to turn on your oven, plan to save energy by cooking [several things at once. That casserole for dinner can be kept company by muffins for tom- morrow's breakfast and cup custards for healthy snacks for the kids. • • • Leftovers frequently huddle together in the back of the refrigerator until they spoil and get tossed out. Don't let it happen. In­ stead, keep a refrigerator storage container about full with vinaigrette dressing, adding any and all vegetable leftovers to it. When you think of it, give the "pot" a stir. Voila! A chilled Marinated Vegetable Medley for any nutritious meals. With fruit ripening in the home orchard and bargain prices at local markets, jelly-making may be high on your list of things to do this season. If jelly-making is on your s c h e d u l e , M c H e n r y C o u n t y Extension Home Economist Nancy Moore offers these tips for ensuring a safe and appealing product; -- Overcooked jelly tends to be too soft. Follow your recipe's instructions for the correct proportions of sugar and juice. Cook the jelly rapidly to the jellying point. Using fruit that is overripe also results in too-soft jelly, as does making too large a batch at one time. For best results, use only 4-6 cups of juice for each batch. -- Overcooking can also result in jelly that's too stiff or tough. Unripe fruit can do the same thing, and it can result in jelly that's cloudy. Another cause of cloudy jelly is allowing the jelly to stand before pouring it into jars, or pouring it in too slowly. -- Jelly can develop bubbles if too much air is incorporated into the mixture as it is poured into jars. To minimize this problem, hold the kettle close to the top of the jars as you pour the jelly, and pour it as quickly as possible without spilling. Bubbles in sealed jars may also indicate spoilage, Moore said. "It the bubbles are moving, don't even taste the jelly -- toss it out." A seal that is not airtight can cause spoilage or molds. "Molds may also be due to jelly glasses and equipment that were not sterilized, so be sure your jars, equipment and kitchen are clean befoe you begin work." m z, Honda Season Kick-Off SWEEPSTAKES From September 14-22 there's even more reason to stop in at your local Honda dealer and take a long look at a Honda. Ruggedly reliable Honda Power Equipment. Built to handle any job you can dish out. 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Inc 6940 industrial Loop • Greendale Wt 53129 To avoid possible molds and spoilage, use only regular two- piece canning lids. Paraffn is not recommended for sealing jars. As soon as the jelly is in the jar and the lid is on, process it for five minutes in boiling water. For additional information, contact the McHenry County office at 789 McHenry Ave., Box 431, Woodstock, IL 60098. Phone: (815) 338-3737. MODEL 397H or 398H lis; FURNACE SALE ;-?p: . • i- 1 1 * i 4> | k * ip^f SAVE UP TO 40% ON YOUR FUEL BILL WITH 432EEDt M l Financing Available thru N.I. Gas USE GAS FREE FOR A MONTH Replace your present furnace with oAlJll.l.l* ENERGY SAVING " ' GAS FURNACE. 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