Thanksgiving safety, tips, recipes and a Black Friday breakfast must!

DID YOU KNOW….

HOW TO DEFROST A TURKEY SAFELY: There are three ways to defrost a turkey safely.

  • The turkey can be thawed in the refrigerator. Allow one day for every 5 pounds of meat.
  • The turkey can be submerged in water if it is in leak proof packaging. Allow 30 minutes for every pound of meat. The water should be changed every half hour.
  • It is also safe to defrost a turkey in the microwave. Remove any packaging and follow the manufacturer’s instructions.

FIRE HAZARDS: The U.S. Fire Administration reports that on Thanksgiving Day, more than 4,000 fires occur. Follow these steps to keep safe:

  • Install smoke detectors in each room of your home with the exception of the kitchen and utility room. Reminder that smoke detectors need to be changed every 10 years whether they are battery operated or hard wired.
  • Purchase fire extinguishers for each level of the home. Fire extinguishers should be checked yearly and replaced every 6 years.
  • Don’t leave the kitchen while frying or grilling.
  • Keep all handles of pots facing inward.
  • Keep potholders away from the stove.

CHOKING HAZARD: The most common cause of choking is talking while eating. If a person is unable to cough, breathe or speak, the first thing to do is call 9-1-1. Next, The American Red Cross recommends a technique called FIVE and FIVE for choking victims.

  • FIVE sharp blows on the back using the heel of the hand.
  • If the obstruction does not move, then give FIVE quick, upward abdominal thrusts.

LEFTOVERS: Did you ever wonder how long is too long for the food to sit out? You should put away leftovers within two hours after serving. Meat should be removed from the bone before putting away. The food should be consumed within 3 days, otherwise they should go in the freezer. Reheat leftovers to 165 degrees Fahrenheit. Gravy should be brought to a vigorous boil.

 

RECIPES: Everyone has their favorite dish at Thanksgiving dinner. Here are a few from our staff….

 

 

 Lara’s Vegetarian stuffed mushrooms: A delicious and low fat recipe that everyone loves and your waistline will approve of.

  • 1  pkg. large mushrooms
  • 1 block sharp cheddar cheese
  • 2 tablespoons onion
  • 1 tablespoon crushed garlic
  •  1/2 cup bread crumbs
  •  1 teaspoon lemon juice
  •  1/2 teaspoon of each salt & pepper

Carefully scoop out the stem of the mushroom and center leaving the mushroom ready to fill.. In a food processor, add mushroom stems, 1/2 block of cheddar cheese shredded,onion, garlic, bread crumbs, lemon, salt and pepper. Mix together. Fill each mushroom cap with mixture and top with a slice of cheddar cheese.  Bake at 350 degrees for 1/2 hour or until the cheese on the mushrooms is golden brown. HINT: Cover baking sheet with tin foil or baking sheet for easier clean up.

Sonia’s sweet potato casserole: A warm comfort food to dive into. 

  • 4 sweet potatoes
  • 1/2 teaspoon Lawry’s seasoned salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon parsley
  • 4 tablespoons brown sugar
  • 1 stick of butter
  • 2 cups quick oats

Peel, cut and cook sweet potatoes. Mash sweet potatoes in a bowl with 2 tablespoons of brown sugar, Lawry’s seasoned salt, garlic powder, onion powder, parsley and 1/2 stick of butter. In a separate bowl, add 2 cups quick oats, 1/2 stick of butter melted and 2 teaspoons of brown sugar- mix well. In a 9X12 pan, add sweet potatoes and top with oat mixture. Bake at 350 degrees for 1/2 hour or until golden brown.

 

 

The kid’s favorite punch recipe: 

  • 1 – 2 liter bottle of sprite or gingerale
  • 1 can frozen pink lemonade concentrate
  • 2- pkg. strawberry Koolaid mix
  • 1 cup sugar
  • 1/2 bag of ice
  • 2 quarts of cold water
  • Add all ingredients to a large punch bowl, mix and serve. Kids love this!

A Black Friday must that you can plan ahead for….

If you have plans to head out for some Black Friday shopping, you need to start off with a good breakfast. Chances are you will be in line for hours and then shopping for hours more. If you are in a cold region like New England, a warm breakfast will help give you the fuel to keep you warm and the energy to shop til you drop.

Lisa’s Crock pot Breakfast scramble

  • 12 eggs
  • 1 bag frozen hash browns
  • 1 16 oz. roll of Jimmy Dean’s sausage
  • 1 16 oz. bag of shredded cheddar cheese
  • 1 cup milk
  •  1 tsp. salt & pepper

Optional: Red, orange or green peppers, crushed garlic, onion or hot sauce.

Brown sausage and set aside. If you are using onion , add to the sausage when browning. Spray the bottom of the crock pot with cooking spray and layer the hash brown on the bottom (hash brown can be frozen),then add sausage, bell pepper( if desired) and lastly, the cheese. Mix together before adding egg mixture. In a medium bowl, crack your eggs and whisk them together. Slowly add the milk,salt and pepper and add to the crock pot. Cover and cook on low overnight or for 6-8 hours.