It’s spring. It is like the earth is coming alive after a slumbering winter. The water is running, the ice is breaking up and the kids are covered in mud.
The new sport at our house is riding bikes through the deepest mud puddles or the highest remaining snowbanks to see if the trick is possible. We have had stuck boots, wet socks and soaked pants. Celebrate spring and enjoy your upcoming Easter holidays with your friends and family. Try some new spring recipes.
Chicken/veggie express
Read Also
Stock dogs show off herding skills at Ag in Motion
Stock dogs draw a crowd at Ag in Motion. Border collies and other herding breeds are well known for the work they do on the farm.
8 chicken breast halves,
cut into bite sized pieces
2 teaspoons oil 10 mL
salt and pepper, to taste
1 cup sliced celery 250 mL
1 cup frozen peas 250 mL
2 cups sliced fresh 500 mL
mushrooms
1Ú2 cup chopped green 125 mL
onion
1 small green pepper, chopped 1 can (14 oz.) crushed 398 mL
pineapple with juice
2 tablespoons water 30 mL
2 tablespoons 30 mL
cornstarch
1Ú4 cup soy sauce 60 mL
2 tablespoons brown 30 mL
sugar, packed
2 tablespoons vinegar 30 mL
1Ú2 teaspoon garlic powder 2 mL
1Ú2 teaspoon ground ginger 2 mL
Cook chicken in oil in a frying pan. Sprinkle with salt and pepper. Transfer to a bowl. Add vegetables to the pan and sautŽ until soft.
Add pineapple with juice. Heat and stir until boiling. Mix water and cornstarch. Add soy sauce, brown sugar, vinegar, garlic powder and ginger. Stir into vegetable mixture until boiling, add chicken, return to boil. Serve over rice.
Lemon slice
1Ú2 cup butter 125 mL
1Ú2 cup icing sugar 125 mL
1 cup all-purpose flour 250 mL
Filling:
2 egg whites
pinch of salt
1Ú2 cup sugar 125 mL
1 teaspoon 5 mL
grated lemon zest
2 tablespoons 30 mL
fresh squeezed
lemon juice
Cream butter and gradually add icing sugar. Stir in flour until crumbly. Place the mixture in a greased nine x 13 inch
(22 x 33 cm) pan, and bake at 350 F (180 C) for approximately 10 minutes or until golden around the edges. Let cool.
Beat egg whites with salt until soft peaks form. Gradually beat in sugar. Add zest and juice; beat until stiff peaks form. Spread over cooled base and bake at 350 F (180 C) for 20-25 minutes until golden brown. Cool and slice.
Freezer unplugged
Dear TEAM: Our freezer was recently unplugged accidentally for an undetermined amount of time. What can I salvage? Ñ M.I., via
internet
Dear M.I.: I turned to Paulette Hillier of the Food Safety Information Society to answer your question. She promptly sent information on food safety emergencies. It included the answer to your question and additional information. Here are some frequently asked questions:
Q: A snowstorm knocked down the power lines. Can I put the food from the refrigerator and freezer out in the snow?
A: No. Frozen food can thaw if it is exposed to the sun’s rays even when the temperature is cold. Refrigerated food may become too warm and food borne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food.
Additionally, perishable items could be exposed to unsanitary conditions or to animals. Rather than putting the food outside, consider taking advantage of the cold temperatures by making ice. Fill buckets, empty milk cartons or cans with water and leave them outside to freeze. Then put the homemade ice in your refrigerator, freezer or coolers.
Q: Some food in the freezer started to thaw when the power came back on. Is the food safe? How long will the food in the refrigerator be safe with the power off?
A: Never taste food to determine its safety. You will have to evaluate each item separately. If an appliance thermometer was kept in the freezer, read the temperature when the power comes back on. If the appliance thermometer stored in the freezer reads 40 F (4 C) or lower, the food is safe and may be refrozen. If a thermometer has not been kept in the freezer, check each package of food to determine the safety. You can’t rely on appearance or odour.
Refrigerated food should be safe as long as power is out no more than four hours. Keep the door closed as much as possible. Discard any perishable food such as meat, poultry, fish, eggs and leftovers that has been above 40 F (4 C) for two hours.
Q: May I refreeze food in the freezer if it thawed or partially thawed?
A: Yes, the food may be safely refrozen if the food still contains ice crystals or is at 40 F (4 C) or lower. You will have to evaluate each item separately. Be sure to discard any items in either the freezer or the refrigerator that have come into contact with raw meat juices. Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat.
Q: Flood waters covered our food stored on shelves and in cabinets. What can I keep and what should I throw out? How should I clean my dishes and pots and pans?
A: Discard all food that came in contact with flood waters, including canned goods. It is impossible to know if containers were damaged and the seal compromised. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers. There is no way to safely clean them. Thoroughly wash metal pans, ceramic dishes and utensils with hot, soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of one teaspoon (five mL) of chlorine bleach per quart (one L) of water.
Q: My home was flooded and I am worried about the safety of the drinking water. What should I do?
A: Drink only approved or chlorinated water. Consider all water from wells, cisterns and other delivery systems in the disaster area as unsafe until tested. Purchase bottled water, if necessary, until you are certain that your water supply is safe. Keep a three-day supply of
water or a minimum of three gallons (12 L) of water per person.
Q:We had a fire in our home and I am worried about what food I can keep and what to throw away.
A: Discard food that has been near a fire. Food exposed to fire can be damaged by the heat, smoke fumes and chemicals used to fight the fire. Food in cans or jars may appear OK, but the heat from a fire can activate food spoilage bacteria.
If the heat is extreme, the cans or jars can split, rendering the food unsafe. One of the most dangerous
elements of a fire is toxic fumes
released from burning materials. Cookware exposed to firefighting chemicals can be decontaminated by washing in soap and hot water. Then submerge for 15 minutes in a solution of one teaspoon (five mL) chlorine bleach per quart (one L) of water.
For more specific information call the Food Safety Information Society, 800-892-8333 or visit www.foodsafetyline.org.
Home hints
Thanks to T.M., Weyburn, Sask., and S.S., Vonda, Sask., for this week’s hints.
“If you have ever had the misfortune of having crayon scribbled all over your walls, try spraying the area with WD 40 and wipe off with a paper towel. Then wash with hot soapy water working in a circular motion. Rinse well. You can also try rubbing the spots with toothpaste.”
“Cutting baby’s fingernails can be difficult. Try filling a small dish with baby powder and draw the baby’s finger through it. The tips of the nails will be filled with powder, and you’ll know just where to cut them.”
