Page 8
January 17th, 2013
F &
Fun, ..... ess
Valley News
& Views
"I'm getting out of the
way. Your mother is in the
kitchen," my husband said to
our daughter.
I glanced at him and my
daughter giggled.
"She's going to make a
huge mess for me to clean
up," he added.
As aresult of that comment,
I took out a few extra pans to
make sure I lived up to the
expectation. I "accidentally"
spilled some flour on the
counter, too.
I admit it. I'm kind of
a messy cook, but, in my
defense, I can prepare food
pretty quickly.
With our new, dark-
i
We reserve the right to limit quantities. Not alt saio items available at all partJcipatin!
Starting and ending dates may vary by store. Not responsible for 'graphic or typographical errors.
SALE PRICES GOOD JANUARY 16 - JANUARY 22
colored countertops, flour,
sugar and other light-colored
ingredients showup much too
well. Fingerprints magically
appear on our stainless
steel fridge. Splatters of food
materialize on the walls of
the microwave.
Everyone inhabits the
kitchen, so I'm not taking
I
stores. PHONE
70 t -454-3811
full credit for the daily wear
and tear that goes on in our
kitchen. Because it's the start
of a new year, I decided to set
a kitchen cleaning goal. I am
going to try to clean as I go
and encourage my family to
do the same.
To inspire myself on my
clean-as-you-go mission, I
went to the cleaning experts
at the American Cleaning
Institute for some tips. I
immediately found the
results of their study about
the prevalence of spring
cleaning.
According to the American
Cleaning Institute's 2012
survey, 62 percent of the
1,000 respondents said they
spring clean every year and
73 percent agreed it was a
tradition worth keeping.
Further, 55 percent agreed
with the survey statement, "If
it wasn't for spring cleaning,
I would probably never clean
my house."
I actually was inspired
by the survey, but I am not
planning to wait until spring
to work on my resolution.
In a kitchen, you have
the potential for food safety
issues. Bacteria, including
salmonella and E. coil,
easily can spread from meat
to other surfaces such as
cutting boards, your hands,
DRAYTON, NORTH DAKOTA
Monday-Friday 8:00 A.M. TO 8:00 P.M. / Saturday 8:00 x.u. TO 6:00 P.M.
Sunday 9:15 A.M. TO 4:30 P.M.
ASSORTED REG. $3.99
F HAMBURGER FRUIT TOSTITOS
HELPER SNACKS CHIPS
s24" 2"s6°°
Orville Redenbaeher's $499 Creamettes Assorted $ l 99 General Mills $#Ih99
Egg Noodles ..... 16ozs. l Lucky Charms ............. 11.5ozs.
Popcorn .................... 6 Pack $ 1,9 Smuckers ........... $1 99 Nature Valley Assorted $1=m 49
Assorted
Gardetto's ....................... $ | 99 Grape Jelly & Jam ......... 32 oz. Jar II Granola Bars .... agozs. ,€.
_Now Mix ........... $A19
Cat Food ....... "35bs JlP
Bugles ..................... 7,5ozs, $ I 99 Wesson 1€9 ............
Chex Mix ................... 8,75 ozs. Vegetable Oil ............... 24 ozs. J" Scott Mega Roll
z/$4oo
Joan of Arc Assorted 99' Betty Crocker $m49 Paper Towels ..................
Kidney Beans. 5.5ozs, Blueberry Muffin Mix ..... 18.25ozs.
Assorted $ I z, .one,.= ,2.
Chef Boy-ar-Dee ............ is ozs. Cheerios .................. 12,25 oz.
DAIRY DEPARTME NT
60UUET DINING
ASIAN MEALS, ,S500P
STONESlDE I 120zs.
SLICED BACON, $ 99
OSCAR MAYER i 160zs'
,WIENERS,,, $ 49
CHUCK ARM ROAST S004p
John Morrel, 99 ¢
Tasty Pork Links ....... 7 ozs.
Great Eatino, $249
Pollick Fill :S .......... Per lb.
FROZEN DEPARTMENT
BRAEBURN
APPLES ........
RED DELICIOUS
APPLES .........
]] :::::::;:: ; CASSCLAY
HALF & HALF
::: .................................. /J
:: :: SOUR CREAM
i i 21
18 ozs
S989
L 1 lb. Quarters
YOPLAIT ASSORTED
YOGURT
lO/$_llOO
i 6 ozs,
CassClay $ql39
Fat Free Chocolate Milk .... 64 oz l-
Kraft $(j)
Velveeta ....... : .......... 1lb. BOX W
Crystal Farms $1 75
Ricotta Cheese ............. 1,o:,s. &
MR. DELL'S
HASHBROWNS
PILLSBURY ASSORTED
!1002, 59
i
29 I
14/$500
=silo CAAssLAcOLSAy
I ICE CREAM
.... 7 g s3p
6 ...............
t,;mmcnanga ............ s P,,° eo,<
utensils and plates. Cross-
contamination is a leading
cause of foodborne illness.
By definition, cleaning
removes food, soil and other
visible contaminants from
various kitchen surfaces.
Sanitizing takes the process
one step further and reduces
the number of invisible
contaminants, including
bacteria and other potential
illness-causing organisms.
For example, after cleaning
cutting boards in hot, soapy
water and rinsing them with
plain water, don't forget to
sanitize them. Make a bleach
solution in your sink with
1 tablespoon of bleach per
gallon of water. Immerse
the clean cutting board in
the solution for a couple of
minutes, remove (but don't
rinse again) and allow to air-
dry.
Cleaners may be abrasive
or nonabrasive. Abrasive
cleaners help remove
burned-on or dried food
particles, but they may
scratch or otherwise damage
kitchen surfaces, including
countertops and appliances,
permanently. Nonabrasive
cleaners are best used on
satin or high-gloss finishes.
Always read and follow the
directions and precautions
on all types of cleaners.
You also can use some
common household "kitchen
ingredients" as cleaners.
Vinegar and water can
function as a quick floor
cleaner, and baking soda
can work as a mild abrasive
cleaner.
As I polished the outside of
the refrigerator, I checked the
interior for some leftovers
that could be combined into
a new recipe. We found a
delicious jambalaya recipe
that helped us clean out
the refrigerator and have a
nutritious meal on the table
in short order. You might like
it, too.
Yes, my husband did the
dishes. He's a good guy.
Shrimp and Sausage
Jambalaya
2 Tbsp. canola oil
8 ounces smoked
sausage (reduced fat),
cut into 1/2-inch slices
1/2 c. sliced celery
1/2 c. chopped onion
1 red bell pepper,
chopped
I tsp. minced garlic
1 3/4 c. chicken broth
1 c. diced tomatoes,
canned or fresh
I bay leaf
I tsp. Tabasco sauce
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. ground allspice
3/4 c. uncooked rice
8 ounces shrimp, peeled,
deveined and cut in half
lengthwise (frozen or
fresh)
Heat oil in a large heavy
saucepan or Dutch oven
over medium-high heat. Add
sausage, celery, onion, bell
pepper and garlic. Cook five
minutes or until vegetables
are tender. Add broth,
tomatoes, bay leaf, Tabasco,
oregano, thyme and allspice.
Bring to a boil, reduce heat,
and simmer uncovered for 10
minutes, stirringoccasionally.
Stir in rice; cover and simmer
for 15 minutes. Add shrimp;
cover and simmer for five
minutes longer or until rice
is tender and the shrimp turn
pink. Let stand, covered, for
10 minutes. Remove bay leaf
before serving.
Makes six servings. Each
serving has 260 calories,
17 grams (g) of fat, 11 g of
protein, 14 g of carbohydrate,
2 g of fiber and 780 milligrams
of sodium.
(]ulie Garden-Robinson,
Ph.D., R.D., L.R.D., is a North
Dakota State University
Extension Service food and
nutrition specialist and
professor in the Department
of Health, Nutrition and
Exercise Sciences.)
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