CONTENTS



POTATO SOUP



CHESSY STUFF CHICKEN



BAKED SALMON FILLETTS



PASTA SALAD



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PIZZA POTATOES



BAKED APPLE WEDGES



GROUND BEEF STEW



LIGHTSIDE



FOOD INFORMATION



CLEANING TIPS



NON-ALOHOLIC DRINKS



BAR MIXES



POTATO SOUP



½ cup chopped onion



 
½ cup chopped celery



6 diced potatoes



 
2 Tablespoons margarine



 
½ teaspoon salt



1/8 teaspoon pepper



1 cup non-fat dry milk



3 cups water



2 Tablespoons flour



Peel and chop the onion.



Chop the celery. 

Peel the potatoes, and cut them into small cubes. 

Melt the margarine in a large saucepan on low heat. 

Add the onion and celery. Cook for a few minutes. 

Add the potatoes, salt, pepper and 1½ cups water. 

Cook for 15 minutes until the potatoes are tender. 

In a small bowl, stir together the dry milk and flour. 

Add 1½ cups water slowly, stirring as you add it. 

Add the milk mix to the potatoes. 

Cook until the soup is heated and slightly thickened. 

Adjust the seasonings.  YIELD: 6-1 cup servings.



CHEESY STUFF CHICKEN



2 tablespoon butter or margarine



2 medium zucchini, shredded (about 2 cups)



1 medium onion, chopped



1 pkg. (6 0z.) Stove Top Stuffing Mix for Chicken



1 cup Kraft Finely Shredded Italian Style Five Cheese Blend



2 pkg.(about 1-2 lb.each) Chicken quarters



¾ cup Kraft Honey Barbecue Sauce


PREHEAT oven to 400 degrees F. Melt butter in medium saucepan on medium heat. Add zucchini and onion; cook and stir 2 min. or until well blended. 

CAREFULLY insert fingers between the meat and skin of each chicken quarter to form a pocket. Fill pockets evenly with stuffing mixture. Place, skin sides up, in large roasting pan. 

BAKE 45 min. or until chicken is cooked through. Brush with barbecue sauce. Bake an additional 5 to 10 min.or until heated though.   YIELDS: 8 servings



BAKED SALMON



4- 6 OZ. SALMON FILLETS



1 LEMON



1 TABLESPOON OAT BRAN



1 ½ teaspoon dill weed



½ teaspoon thyme leaves



 
½ teaspoon onion powder



 
1 lemon



 
1 teaspoon paprika 



Preheat oven to 350 degrees. Combine oat bran, dill weed, thyme leaves, onion powder, and paprika. Sprinkle over salmon fillets. Bake at 350 for 15 to 20 minutes. Serve with lemon wedges.



YIELD: 6



Pasta Salad



8 oz. Pasta



½  small red onion, chopped



¼  cup low-fat salad dressing



Choose 3 of the following vegetables:



1  medium tomato, chopped



1  small zucchini, sliced



¼  cup celery, chopped



¼  cup carrots, sliced



1  medium pepper, chopped



¼  cup green beans



½  cup broccoli, chopped



Prepare pasta according to package directions. Add chopped onion and fresh vegetables. (If preferred, steam or stir-fry vegetables for 3-5 minutes before adding to pasta). Add salad dressing. Mix well.  Serves 4.



Pizza Potatoes



½  cup broccoli, chopped



½  onion, chopped



¼  cup carrots, chopped fine



1  small tomato, sliced



2  baked potatoes



½  tablespoon margarine



½  tablespoon flour



½  cup skim milk



¼  cup cheese, shredded



Cook broccoli, onions, and carrots in a small amount of water until tender and set aside. In a saucepan, melt margarine and stir in flour. Add milk slowly while stirring. Cook until sauce thickens, stirring occasionally. Add cheese and stir until melted. Add vegetables to cheese sauce and stir. Split open potatoes. Pour equal amounts of vegetable cheese mixture over each potato. Top with sliced tomatoes.



Baked Apple Wedges



2-3 baking apples (Rome, Cortland, Golden Delicious) 1/2 teaspoon margarine



½  tablespoon sugar OR brown sugar



ground cinnamon to taste



1/8  cup orange juice (optional)



Peel, core, and cut apples into quarters or wedges, depending on the size of the apple. Place apples in 1 quart baking dish. Dot apples with margarine. Sprinkle apples lightly with sugar and cinnamon. Orange juice may be added if desired. Bake at 375 degrees until tender, about 30 minutes.  Serves 2.



GROUND BEEF STEW



½   pound ground beef, or ground turkey, or venison



1/8 teaspoon salt (optional)



1/8 teaspoon pepper (optional)



1 - 10 ¾  ounce can ounce tomato soup, condensed



water, one soup can full



6 medium diced or sliced carrots



2 medium diced or sliced potatoes



1 cup diced onion



Brown meat. Drain fat, if any. Season lightly with salt and pepper (optional). 

Add soup and 1 can of water to fry pan. Add vegetables. 

Bring to a boil, then simmer, covered, about 25 minutes or until tender. Remove from heat, cover for last 10 minutes to thicken.



LIGHTSIDE



A hillbilly and his son were visiting a mall for the first time.  They were amazed by two walls that could move apart and then slide shut again.



The boy asks his father what it was.  (Never having seen a elevator before) The father replies, “Sorry I have never seen anything like this before”.



Just then an oversized lady came and pressed a button on the wall. The walls opened and the lady stepped into a small room.  The walls closed and the boy and his father watched the small numbers above the walls light sequentially. They watched as it reached the last number and then the numbers began to light in the reverse order.  When the walls opened again a attractive slim 24-year lady stepped out. The father, not taking his eyes off the lady said to his son, “Go get your mother”



FOOD INFORMATION, TIPS



Thanksgiving was just a few days ago, and with the Christmas holidays coming, here are a few things to keep in mind.



AFTER MEALS



Put food away right after the meal.  Discard any turkey, stuffing, gravy left at room temperature longer than two hours.



Refrigerated turkey and stuffing use within three to four days.



Gravy within one to two days.



If you freeze leftovers, use within two to six months.



HOW SAVE IS OUR BOTTLE DRINKING WATER.



Do Federal or local authorizes Check in Canada or the USA?



I just read a report by Shan Phelan Investigative Correspondent for the Irish Independent, showing shocking levels of contamination in bottle waters sold there are exposed in a confidential report by the States food safety watchdog.



The draft report seen by the Irish Independent reveals that harmful bacteria, including E coli, have been found in bottle water on sale throughout the country.  Health officers found 7.2 pc of bottle water they sampled for the report were in breach of either legal or EU guidelines. For a complete report go to;



http://www.independent.ie/national-news/bottled-water-scare-as-dangerous-germs-found-1541957.html



FOOD INSPECTIONS



GOOD NEWS FOR OUR HEALTH FROM FAST FOOD



Fast-food outlets including McDonald’s and KFC have pledged to make their food more healthy as part of a campaign to cut heart disease and obesity. Burger King, Wimpy, Nando’s and Subway promised to cut salt and fat levels. The Food Safety Authority will monitor the commitments with the aim of making the food eaten by more than three million Britons a day healthier.




The baking, grilling or frying of starchy foods can create a harmful substance called acryl amide.  Acryl amide is a chemical that forms in some foods during cooking at high temperatures. The natural sugars and the amino acid asparagines found in some plant foods combine naturally to produce acryl amide when subjected to high heat. Common food sources of the chemical include potatoes, grain products and coffee.



Very low levels of acryl amide are present in drinking water compared to the much larger amounts of the chemical found in cigarette smoke and certain foods.



At present, the World Health Organization classifies acryl amide as "probably carcinogenic to humans" on the basis of the evidence from animal studies.



At the heart of problem is the way we prepare potatoes and grain products. Some of the largest sources of acryl amine in the diet include french fries, potato chips, ready-to-eat cereals, cookies, graham crackers, pastries, coffee and toast. All of these products are processed or prepared at high temperatures.



Large amounts of acryl amide form during high-temperature cooking techniques such as frying, grilling, broiling, roasting or baking. Foods that are cooked to a dark brown color contain higher amounts of the chemical than those that are stopped at a golden yellow.



Little or no acryl amide is produced during lower-temperature methods such as boiling, steaming, poaching, braising, blanching and microwaving.



Acryl amide is usually not present in raw plant foods. It's typically not associated with meat, dairy products or seafood.



The higher the temperatures and the longer the times that plant foods are cooked, the greater the amounts of acryl amides that are formed.



Cook at recommended temperatures to destroy germs while preserving the maximum flavour and nutritional value of your food.