Wednesday, November 5, 2008

Baking Safety Tips

Wash hands for 20 seconds (before starting, when returning to food) with warm water and soap all over hands and wrists, rinse well, and dry with a clean towel.

Clean dishtowels. Change daily.

Work surface and sink cleaned before, after, and as needed (sanitize with 1 teaspoon bleach added to 1 quart water).

Eggs stored in cartons (not refrigerator door) at 40°F. (Any raw egg drips cleaned up immediately).

Hair tied or held back.

Raw dough or batter is not to be eaten. Dough or batter should be covered and refrigerated if not baked right away.

Oven rack is placed where it is needed before preheating the oven. An oven thermometer should hang inside.

Two clean, dry oven mitts or pads available by the oven.

Counter space and cooling rack ready for hot baked good when it is removed from the oven.

Make sure there is a clear traffic path to it.

Clean containers or new plastic bags should be used for storing baked products.

No comments:

Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

Featured Charity of The Week

If you're looking for a cause...

American Red Cross