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Kimball, Minnesota
November 28, 2013     Tri-County News
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November 28, 2013

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q pa -E, .... u.t.+ +u ILV Tl l.enlX+T' 7 XTm,, ,,o Thursda, November 28, 2013 ,,IF ....... - g The lawn decoration in front of one Watkins home is clearly a play on a Happy Thanksgiving. Two turkeys in the car have a "hunter" strapped to the car roof. Here's wishing you and yours a wonderful day with family and friends. Staff photo by Jean Doran Matua. first Thanksgiving was celebrated in 162!, at Plymouth Colony in'Massachusetts. After a successful corn harvest, Governor William Bradford proclaimed a day of thanksgiving and prayer. The colonists gave thanks to God for the year's blessings and celebrated with a three-day feast. This Thanksgiving, as you think about the things you're thankful for, we want you to know we're thankful for you. VEST Holiday leftovers done right When it comes to holiday left- overs, many of us secretly relish that slice of~cold turkey or ham the next morning, apd how reheating those candied yams just enriches their flavor. Before you take that first bite, it's important to ensure the leftovers you love stay safe, edible and bacteria-free. "They're a great way to stretch your food budget," says food scien- tist Kantha Shelke, Ph.D, a repre- sentative for the Institute of Food Technologists. "Properly handling and storing leftovers can help ensure your family gets the most value and enjoyment out of the food you've prepared." Shelke offers these tips for managing leftovers: Refrigeration Of course you know food needs to be preserved in a refrigerator, but does it need to be cooled off first? Your grandmother probably cooled or chilled cooked foods before refrigerating them for a couple of reasons. First, to save energy; hot food would make the fridge work harder. Also, there was a risk of a hot dish breaking when coming in con- tact with a cold shelf. Modern refrigerators, however, are built to cool hot dishes. Still, chilling food promptly after cook- ing and then placing in the refrig- erator is both safe and energy conscious. The temperature in your refrigerator should be at 40 degrees Fahrenheit or lower. It's best to use an appliance thermom- eter to make sure you have the cor- rect temperature rather than rely- ing on refrigerator controls and displays. Generally, food can go in the refrigerator when it's reached a temperature of 90-100 degrees F - the dish should be just warm to the touch. You can chill food in an ice bath or cold water, sit it in front of a fan or divide it into smaller por- tions that can be placed into shal- low containers. The key is to store leftovers quickly, within two hours of cooking (one hour on hot sum- mer days or in warm climates). Storing Dish or disposable wrap? It's up to you. Thin-walled metal, glass or plastic containers that are shal- low (no more than 2 inches deep) are ideal for storage. Bags, foil and plastic wrap also work well, espe- cially if you have a piece of food that is large or oddly shaped. Cooked meat can be stored three to four days in the fridge, while uncooked ground meats, poultry and seafood will last only a day or two. Raw roasts, steaks and chops (beef, veal, lamb or pork) can be refrigerated for three to five days. Casseroles, veggies and sim- ilar side dishes, as well as pie, usu- ally will last three to five days. If you have a lot of leftovers, you may wa t to freeze them. Freezing completely halts bacterial activity, so food can stay safe and usable for several months. Uncooked meats. can last eight to 12 months in the freezer, while frozen cooked meats will begin to lose their flavor after" three months. Freezer temperature should be at 0 degrees Fahrenheit. Reheating When it's time to serve those leftovers again, a thermometer is the best way to ensure food has been heated to a safe tempera- ture. Most foods, especially meats, should be heated to 165 degrees F in the center. Bring sauces, soups and gravies to a boil. Never reheat leftovers in crockpots, slow cook- ers or chafing dishes. More at www. 2013, King Features Synd., Inc.