For most of us, Christmas involves exchanging gifts, enjoying food and celebrating in a home filled with many possessions. It isn’t like that for everyone in the world, and it wasn’t like that for the many immigrants arriving in America.
On a recent trip to New York, we visited Ellis Island, which is now the Museum of Immigration. Ellis Island was an immigrant receiving station from 1892 until 1924. During that time 22 million passengers and members of ships’ crews came through Ellis Island and the Port of New York. It was refurbished and made into a museum in 1986.
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The rooms are as they were then, minus the people. Pictures show the large receiving room filled with immigrants waiting to be interviewed and given a medical checkup. Only about two percent were turned away.
The rest got help finding transportation to their desired destination. They stayed there and were looked after until they could move along. As many as 300 people slept in one room, all on small swinging cots tied to ropes attached to the ceiling.
At its peak, as many as 5,000 people a day arrived there from all parts of the world, hoping to start a new life in America. Many were poor. Stories are posted on the walls of the museum telling of what life was like for these immigrants.
Such courage they must have had. All their belongings fit in one suitcase. One man brought an empty suitcase because he didn’t want anyone to know he had no possessions. We had a full suitcase of clothes for a 20 day trip and wondered if we could manage.
The museum has computers available to research passenger records from ships that brought the immigrants to Ellis Island.
The main reason for some of our fellow bus travellers to take this trip was to see where a family member first stepped on American soil. That wasn’t the case for me: I had hardly heard of Ellis Island. Since returning home it was the stop on our trip that I think of most often.
Cheese cubes
1 white bread loaf, unsliced 1 cup grated sharp 250 mL
cheddar cheese
1/2 cup hard margarine 125 mL
or butter
4 oz. block of cream 125 g
cheese
2 egg whites, large, room temperature
Cut the crusts from the loaf. Cut the bread into one inch (2.5 cm) cubes. Put into resealable freezer bag and freeze until ready to dip.
Put cheddar cheese, margarine and cream cheese into the top of a double boiler. Heat over boiling water, stirring often, until melted. Remove from heat.
Beat egg whites in small bowl until stiff peaks form. Fold into cheese mixture. Dip bread cubes into cheese mixture with fork until all sides are coated. Arrange in a single layer on ungreased baking sheet. Chill overnight. Just before serving, bake in 400 F (200 C) oven for about 10 minutes or until golden brown. Serve hot.
Makes about 60 cheese cubes.
To make ahead: Freeze, unbaked, on baking sheet until firm. Transfer frozen cubes to resealable freezer bag. Freeze for up to two months. Just before serving, thaw and bake as directed.
Variation: Use Swiss cheese instead of cheddar for a lighter colour and a milder flavour.
Source: Company’s Coming, Most Loved Appetizers by Jean Pare.
Food safety
Food plays an important role in most holiday celebrations. Follow these food handling tips to decrease the risk of food-borne illness during the holiday season.
It’s important to keep foods out of the danger zone, which is between 40 F (4 C) and 140 F (60 C). To do this, keep hot foods hot at least 140 F (60 C) and keep cold foods cold at 40 F (4 C) or lower.
Serving holiday buffets
- Remember the “two-hour rule” when entertaining with a large meal or buffet. Don’t let perishable foods linger for longer than two hours in the danger zone.
- Prepare foods quickly, cook them thoroughly and serve promptly. Keep hot foods hot with warming trays, chafing dishes or crock pots. Keep cold foods cold by placing serving dishes on crushed ice.
- Keep replacement dishes of food hot in the oven or cold in the refrigerator before serving.
- Do not add new food to a serving dish that has been sitting at room temperature for more than two hours.
- Use serving spoons and tongs for finger foods. Don’t double dip into bowls because this spreads harmful organisms from your mouth and hands to the food. If someone else has double dipped you could get sick. Instead, use a spoon to put some dip on your plate.
Travelling with food
- Wrap hot food in foil and heavy towels, or carry it in insulated containers with hot packs to maintain a temperature of at least 140 F (60 C).
- Store cold foods in a cooler with ice or freezer packs so the food remains at 40 F (4 C) or lower. Full coolers keep their temperature better than partially full ones.
Vegetables, herbs in oil
- Home-prepared products in oil can be made safely by adding only dehydrated ingredients to oil. These products can be kept at room temperature. Dehydrated ingredients can be kept at room temperature without spoiling and include dried herbs and spices and dry-packed sundried tomatoes.
- If home-prepared products in oil are made using fresh ingredients, such as fresh basil, peppers, mushrooms or garlic, they should berefrigerated and must be discarded after one week. These products may be frozen for longer storage. Thaw frozen products in the refrigerator. After the products have thawed, they should be kept refrigerated and must be discarded after one week.
- Make sure products made with fresh ingredients purchased at fairs or farmers’ markets have been refrigerated. If you receive oils with fresh ingredients but do not know the preparation date or if it has been refrigerated, discard it.
- Commercially prepared products in oil that contain salt or an acid such as vinegar in their list of ingredients are generally considered safe. Store in the refrigerator after opening and between each use.
Antipasto
- Homemade antipasto, with low acid ingredients such as fish, artichokes and other vegetables, should be kept refrigerated and used within one week.
- If you receive homemade preserved antipasto as a gift, it may not be safe to eat. If you do not know when it was prepared or if it was refrigerated, discard it.
- If antipasto has low acid foods and is processed in a boiling water canner rather than a pressure canner, it will not be safe to eat. Traditional homemade antipasto recipes require processing in a pressure canner for extended time periods, and this high temperature and pressure make the antipasto unacceptable in both texture and taste.
- Commercially prepared antipasto and some home preserving antipasto recipes, such as a scientifically tested recipe from Bernardin with added acid, can be safely eaten. Refrigerate after opening and usewithin a week.
Eggnog/other egg recipes
- Commercial, ready-made eggnog is prepared using pasteurized eggs and does not require heating. Homemade eggnog may contain harmful bacteria if not prepared properly. Serve cooked eggnog using the directions below or use pasteurized egg products, found in most grocery stores.
- If you choose to make eggnog with whole eggs, heat the egg-milk mixture to at least 160 F (71 C). Refrigerate at once, dividing large amounts into shallow containers so that it cools quickly.
- Precautions should also be taken with sauces, mousses and any other recipes calling for raw or lightly cooked eggs. Use pasteurized egg products, or bring egg mixtures to at least 160 F (71 C).
- All of these products must be stored in the refrigerator.
Cider
- Popular holiday beverages, such as unpasteurized apple cider, mulled cider and other drinks made from unpasteurized apple cider may contain harmful bacteria.
- Use ciders labelled as pasteurized, or bring unpasteurized cider to a boil before serving. This is especially important when serving cider to children, the elderly and people with weakened immune systems.
Leftovers and storage
- While it is tempting to leave turkey and other foods at room temperature for snacking after a meal, you should refrigerate leftovers promptly in uncovered, shallow containers so they cool quickly. Once food is cooled, cover it. Avoid overstocking the refrigerator to allow cool air to circulate freely.
- Remove turkey meat from the bone and store separately from stuffing and gravy.
- Reheat leftovers to at least 165 F (74 C). Bring gravy to a full, rolling boil and stir during the process.
- Use leftover turkey meat, bones, stuffing, gravy and other cooked dishes within two to three days.
Safety info
For more information on preparing foods for the holidays and safe food handling practices, contact:
Canadian Food Inspection Agency, www.inspection.gc.ca and click on the Consumer Centre.
The Alberta Food Safety Info Line, 800-892-8333 (Canadian toll free number), www.foodsafetyline.org.
Bernardin for home preserving safety, 888-430-4231, www.homecanning.com/can.
Alma Copeland is a home economist from Elrose, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
