Newspaper Archive of
Feather River Bulletin
Quincy, California
November 14, 2001     Feather River Bulletin
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November 14, 2001

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lye 41 from page 40 l kall n (purchased at any craft d list the ingredients• ate neck of bottle with ribbon or ative oil l herbed oils, follow the directions vinegar, but fill the bottle L°liv.e 9il instead• The herbs and give a nice flavor to the oil, .ean be used in making salad gs, saut6ing meat and vegeta- , ' Ured in a shallow dish and [Qr dipping french bread. weStern rub 'eat gift that adds fast no-fat fla- il ef, pork, fish or chicken. Make clude a gift card with direc- how to use the zesty coating. chili powder Salt ground cumin l:.:'v, ground coriander coarsely ground black pep- • ground red pepper (cayenne) all ingredients, store in jar. : . gjars are inexpensive and can :,. orated with a square of cloth on lkltied with raffia• . ready to use, ruo spice m x- nleat, pork, fish or poultry and , or broil as usual. :. the label for your rice blends, type the following mstruc biae rice mixture, 3 cups cold aad 1 Tbsp. butter in heavy Turn heat high. When mix- ooils reduce heat to medium-low: ace With fork Cover tightly and 20-30 minuies or until all liq- abSOrbed Makes 4 to 6 servings. : of these'three blends is sure to ' Vorite In a Ziploc bag or a can- tJ , COmbine the following: etable rice blend ,.cUP_ Uncooked rice ,: etable bouillon cubes tsp. salt dried celery flakes dried onion flakes green bell pepper flakes red bell pepper flakes rried rice blend Uncooked rice icken bouillon cubes .. urry powaer -tsp." mstantsalt minced onion • [sp. Parsley flakes l p: green onion flakes Paprika rice blend Uncooked rice 1/2 tsp. salt 1/2 tsp. marjoram leaves I tsp. green onion flakes 2 beef bouillon cubes 1/2 tsp. rosemary 1/2 tsp. thyme leaves - Keeping fo.od poisoning out of the holidays Preparing and Cookin Food raw foods than you use for cooked Be creative in your packaging. If Precautions foods. you have access to a computer and • Wash your hands and clean and dis- printer, design and print the cooking infect kitchen surfaces before, during for Storin Leftovers instructions on sticky-back label paper, and after handling, cooking, and serv- • Because harmful bacteria grow at You can even sew a simple bag out of ing food. room temperature, keep hot food hot at holiday print material to slip the • Wash raw fruits and vegetables 140° or higher, and keep cold food cold Ziploc bag into. before eating them. at 40° or cooler. This is especially If you use a canning jar, take a • Defrost frozen food on a plate either important during picnics and buffets. square piece of material with a check- in the refrigerator or in a•microwave, • Do not leave perishable foods out for er design and pink the edges so they but not on the counter, more than two hours. don't unravel. Place the material on • Cook food immediately after defrost- • Promptly refrigerate or freeze left- top of the lid and tie with raffia for an ing. overs in shallow containers or old-fashioned look. • Use different dishes and utensils for wrapped tightly in bags. Fri., Sat., Sun. 1st & 2nd Beautiful Wreaths & Wall Decor Unique Ornaments Galore! Gourmet & Gift Baskets Poinsettias will be here Saturday 10-3 • Boyd's Collectibles - Holiday Specials Free Drawings * Refreshments Perfectly Beautiful Live & Fresh Cut Trees 2020 Main CHARGE BY PHONE: St. • Susanville 257-2515