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November Is Child Safey and Protection Month
Can you answer these questions correctly?
1. Safety caps on medicine containers are childproof.
True or False
2. Children often choke on which of these foods?
(a) nuts (b) grapes (c) hard candy (d) hot dogs
3. The use of car safety seats for children has
(a) increased slightly (b) stayed the same (c)slightly dropped
(d) dramatically risen
4. If your car doesn't have a shoulder strap in the back seat or
it crosses your childs face, it's okay for them to ride with
no seat belt. True or False
5. You can use an infant car seat in the front so you can see
your baby. True or False
6. Home exercise equipment injures children. Which of the
following causes the most injuries? (a) stationary bicycles
(b) rowing machine (c) weights (d) ski machines
7. Why are large plastic buckets a danger to infants? (a) they
can get strangled by the handles (b) they can drown (c) they
can eat what was in them.
8. Children can get burned by touching a hot stove. True or
False
Scroll down to the bottom of the page for the correct answers.
THANKSGIVING RECIPES AND TIPS
APPETIZERS
Savory Three-Cheese Spread
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 cup Shredded Cheddar Cheese
3 slices Smoked Ham, finely chopped
1/4 cup Grated Parmesan Cheese
1 Tbsp. chopped red bell peppers
1 Tbsp. sliced green onions
1/4 tsp. ground red pepper (cayenne)
Spread the cream cheese onto the bottom of a 2 1/2 cup microwaveable dish. Sprinkle with the cheddar cheese, ham and parmesan cheese. Microwave on High 1 minute or until heated through. Top the spread with bell peppers, onions and ground pepper. Serve with crackers.
Bacon-Wrapped Breadsticks
12 slices Bacon
12 breadsticks
6 Tbsp. Grated Parmesan Cheese
Wrap 1 slice of bacon in a spiral-fashion around each breadstick. Place on a double-thick layer of paper towels on a microwaveable plate. Microwave on High 2 minutes. Roll immediately in Parmesan cheese until evenly coated.
Ultimate Stuffed Mushroom
20 mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 Ritz crackers, finely crushed (about 1/2 cup crumbs)
2 Tbsp. Grated Parmesan Cheese
1/2 tsp Italian seasoning
Preheat oven to 400 degrees. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Melt butter in a large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until the vegetables are tender. Stir in the cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on a baking sheet. Bake 15 minutes or until heated through.
Tips: You can make these ahead. Stuff, cover and refrigerate until ready to serve. Uncover and bake at 400 degrees for 20 minutes or until heated through.
Perfect Mashed Potatoes
1 1/3 pound potatoes, peeled and cut into 1-inch chunks
1 1/4 teaspoons salt, divided
2 tablespoons butter or margarine, softened
1/2 to 2/3 cup hot milk or cream
In a large saucepan, combine 5 cups of water, potatoes, and 1 teaspoon of the salt; bring to a boil. Reduce heat to medium; cover and cook 10 minutes or until potatoes are tender when pierced with a fork. Remove from heat and drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. In a saucepan, mash potatoes until chunky. Stir in the butter, remaining salt and 1/2 cup of the hot milk or cream. Add additional milk or cream, a little at a time, if necessary, for desired consistency. Season to taste.
Perfect Gravy
Heat 4 cups of turkey broth, chicken broth or water---or a combination of broth and water--in a saucepan until hot but not boiling.
Transfer the cooked turkey from the roasting pan and set it on a cutting board to rest before carving. Remove as much grease or fat as possible from the pan using a spoon, ladle or gravy seperator. Reserve 1/4 cup fat.
Place the roasting pan over two burners on the stove on medium heat. Deglaze the pan by adding 1/2 cup water or broth. Stir constantly and scrape the bottom of the pan to loosen browned bits. Pour off the liquid from the roasting pan into a measuring cup or the saucepan of hot turkey broth.
Add 1/4 cup reserved fat to roasting pan over medium heat. Whisk in 1/4 cup all-purpose flour. Cook gently, stirring constantly, until the flour loses it's "raw" smell and the mixture becomes golden in color. Cooking the flour enhances the thickening power of the roux and adds color and nutty flavor to the gravy.
Whisk in the hot turkey broth and pan drippings and simmer over medium heat, stirring frequently, for 5 minutes or until thickened.
Season to taste with salt and pepper. Transfer to a warmed gravy boat or serving bowl.
Basic Giblet Gravy
giblets from turkey or chicken
4 cups cold water
4 tablespoons butter
4 tablespoons flour
2 cups pan drippings or chicken broth
1/2 cup milk or half and half
1/2 teaspoon each salt and pepper
2 hard-cooked eggs, chopped
Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve.
Not your Basic
Sweet Potatoes
4 medium sweet potatoes
1 cup sugar
1 cup milk
2 eggs
1 tsp. Vanilla Extract
1 tsp. salt
1 cup Brown Sugar
1 cup Pecans (chopped)
1/2 cup Flour
3/4 stick butter
Wash 4 medium sweet potatoes and bake them in a 375 degree oven until fork tender, about 30-35 minutes. When they are finished cooking, slice them open and scrape out the flesh into a large bowl.
Add your granulated sugar, milk, eggs, vanilla extract and salt. Mash until blended but not perfectly smooth.
In a seperate bowl, add the brown sugar, and chopped pecans, flour and butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top. Bake in a 400 degree oven for 30 minutes or until golden brown.
Cornbread Stuffing
1 med. chopped onion
3/4 c. chopped celery
2 inch piece regular sausage
1/2 stick butter
2 c. turkey stock or water and bouillon cubes
7 oz. pkg. Pepperidge Farm stuffing mix
1/2 pan crumbled cornbread
1 c. stock
Brown the onion, celery and sauge in the 1/2 stick butter. Add 2 cups stock, then stuffing mix, then 1/2 pan crumbled cornbread. Place into a heavy pan sprayed with Pam. Pour 1 cup of stock over. Bake at 350 degrees covered for 30 minutes. Uncover and bake 30 minutes more.
Old Fashioned Giblet Stuffing
1/2 cup butter
1 sack giblets from one turkey
1 cup diced celery
1/2 cup chopped onion
salt & pepper to taste
1 teaspoon poultry seasoning
8 cups dry bread cubes
1 cup chicken broth
Chop giblets and cook in butter in a medium skillet over medium heat 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree oven.
Glazed Ham with Dijon-Pineapple Sauce
1 cup firmly packed dark brown sugar
1/2 cup maple-flavored syrup
1/4 cup Grey Poupon Dijon Mustard
1 whole fully cooked bonless ham
Whole cloves
12 maraschino cherries, halved
1 Tbsp. cornstarch
1 can crushed pineapple in juice, undrained
Preheat oven to 350 degrees. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired. Arrange cherries, cut-sides down, on surface of ham. Place ham on rack in shallow baking pan. Bake 2 hours or until ham reaches internal temperature of 140 degrees when tested in center with a meat thermometer, brushing occasionally with 1/2 cup of the syrup mixture after 1-1 1/2 hours.
Mix remaining syrup mixture with cornstarch and pineapple with it's liquig in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with the sliced ham.
Desserts!
Old Fashioned Honey Pecan Pie
1 cup honey
3 eggs beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 pinch ground nutmeg
1 9 inch pie crust
In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, banilla, nuts and nutmeg. Pour into the pie shell. Bake at 325 degrees for 25 minutes or until set.
Real Pecan Pie
2 eggs
3/4 cup corn syrup
3/4 cup white sugar
1 1/2 cups pecan halves
1 teaspoon vanilla extract
1 9 inch pie crust
In a large mixing bowl, slightly beat the eggs. Stir in the corn syrup, sugar and vanilla. Mix well. Lightly stir in pecans, till well-coated with egg mixture. Pour into the pie shell and bake at 350 degrees for 20 minutes. Turn the oven down to 300 degrees and bake for another 30 minutes. Cool before serving. Store leftovers covered in the refrigerator.
Child Safety Answers
1. False
2. All
3. Risen
4. False
5. False
6. Stationary bicycles
7. They can drown in them
8. False
 
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