Newspaper Archive of
Valley News and Views
Drayton , North Dakota
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September 26, 2013     Valley News and Views
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September 26, 2013
 

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Page 10 September 26th, 2013 Valley News and Views Cookie dough and cake friend who preferred raw batter usually contain cookie dough to baked raw eggs, which may cookies. Once in awhile, she'd be contaminated with make a batch of chocolate salmonella, chip cookie dough and keep it While in college, I had a in the refrigerator as a snack. She seemed to have stomach aches and flulike symptoms more often than other people I knew. I suspected her cookie dough habit might have played a role. I wasn't a food safety specialist back then, and I wasn't trying to be her mother. You may be tempted to taste cookie dough and cake batter. Kids may compete for the opportunity to lick the beaters or the mixing bowl after the cook has made a cake or cookies. According to a national campaign message from the Partnership for Food Safety Education at http://www. fightbac.org, "just a lick can make you sick." No one of any age should eat raw cookie dough or cake batter because it could contain germs that cause illness. The cookie dough in ice cream or other commercial desserts is made with pasteurized eggs, so it is safe to eat. However, the cookie dough in ready-to-bake rolls or the dough sold as preformed cookies needs to be baked. The heat from baking is required to kill germs that might be in the raw ingredients. The finished, We reserve the right to limit quantities, Not aft sale items available at all participating stores, Starting and ending dates may vary by store, Not responsible for graphic or typographical errors, SALE PRICES GOOD SEPTEMBER 25 - OCTOBER 1 PHONE 701-454-381 ! DRAYTON, NORTH DAKOTA S: Monday & Thursday 8:00 A.M. TO 8:00 P.M. I Tues., Wed., & FrL 8:00 x.u. To 6:30 P.L Saturday 8:00 A.M. 1"0 4:00 P,M. ! Sunday 9:00 A. TO 4:00 P.M, HY-TOP CHICKEN ASSORTED & MUSHROOM OREO CREAM COOKIES SOUPS ,34. 400S3OoO OZ$ .abisco $..75 Saltine Crackers .................. Motrs $.99 Apple Sauce ................ 4B ozs. =/,2oo ndarin Oranges ........ 11 ozs. Yo-TOp Assorted 4/$500 Hy-Top $ : O0 matoes ................. 28 ozs. K, etcnup 24 ozs. S & W $ 1 O0 Mcihenny ..................... $ 49 Kidney Beans ............. 1.2s ozs. Tabasco Sauce .............. 2 ozs. Hy-Top --RIP Hy-Top $ I Tuna ...................... s oz. Can 88 (: 99 All-Purpose Flour .......... s lb. Bag Assorted 31SAO0 Hunt's Assorted $ 25 Chef Boy-Ar-Dee Meal .... 1ozs. Snack Pack Pudding ............ Hy-Top S/$400 ,o,, Cereal- Assorted $349 Chili with Dens ........... 15 ozs. Honey Bunches of Oats ......... Dakota Growers $ I ,,,-,o, sg" I.' st Food .................. 16 lb. Bag Egg Noodles ................ 2ozs $349 Clorox S499 Hidden Valley Ranch Dressing ............ sozs Liquid Bleach Concentrate.. 121 ozs Clorox Wipes .............. 35 cou= $249 Liquid Plumber ............. 32 ozs. $2 99 Pinesol ..................... 24o, $2 49 DAIRY DE PARTMENT GOLD 'N PLUIHP U, SKEdk" e,as00s ...,.s,.., st6e TURKEY BREAST,,, Per lb, YORK SIHP $R.,. ee BOEESS Per it). ALF HAMS r 1 1 1 1 Sheboygan $299 Fresh Brats. .......... 6 ozs. Kretschmar 2/$500 Lunch Meats ........ ozs. John Morrell $349 Bavarian Boneless Ham .. Per Ib, John Morrell $349 Sliced Bacon .......... 2ozs. Olsen $399 Pickled Herring ........  ozs. Extra Lean $ 3 59 Stew Meat ............. Per lb. Boneless $359 Rump Roasts .......... Per lb. FROZEN DE PARTMENT S1008 SEEDLESS RED GRAPES ...... ....... iiiii: GREEN GRAPES.. DOLE SALAD MIX .... ... BARTLETT PEARS........ BRAEBURI APPLES ......... BUTTERCUP SQUASH....... 79 3 lb. Bag HY-TOP 4X4 BUTTER '1 99 1 lb. Quarters SIMPLY POTATOES ASSORTED HASHBROWNS CASS CLAY HALF & HALF KEMP'S UHT HEAVY WHIPPING CREAM Hy-Top Colby Jack *7" Shredded Cheese .......  b,  Cass Clay $2  Orange Juice ............ 64 oz. Ca. Clay $1 29 Buttermilk ................ Qu,rt Cass Clay Assorted 2/$3oo Chip Dips ..............  o,s. ORE IDA TATER TOTS $999 mm21b. Bag ORE IDA ASSORTED FRENCH FRIES $990 I 19-32 ozs. JACK'S ASSORTED 12" PIZZA CASS CLAY VANILLA / N.Y, VANILLA ICE CREAM $1;89 4 Quart Pails Hy-Top $1 49 Orange Juice .......... o. Can Ore Ida ,2,9 Hash Browns ......... 27-32 ozs. Hy-Top $ 125 Whipped Topping .......  =,. baked product is far safer and tastes even better. Remember that kids who eat raw cookie dough and cake batter are at greater risk of getting food poisoning than most adults are. Which ingredients and germs are we most concerned about? Cookie dough and cake batter usually contain raw eggs, which may be contaminated with salmonella. Salmonella is the most common bacterial cause of foodborne illness. Raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurized dairy products also have been linked with salmonella outbreaks. Often, cross- contamination in the kitchen can lead to the contamination of other foods. For example, if you did not clean the mixing bowl or beaters properly and then you made ready- to-eat frosting, you could have contaminated frosting. That's a good reason to wash all your kitchen utensils and bowls thoroughly. So, what is the risk to you if you want to lick some beaters? You cannot see, taste or smell salmonella. As with speeding on the highway or crossing the street without looking both ways, sometimes you are lucky and nothing happens. However, about 2 million to 4 million cases of salmonellosis (the illness associated with salmonella infections) occur yearly in the U.S., and the number of cases has risen in the past decade. Salmonellosis causes symptoms such as nausea, vomiting, cramps, diarrhea, fever and headaches. The acute symptoms may last two days or longer, depending on the amount of the food you ate, the strain of salmonella and how susceptible you are. Scientists now know that salmonellosis may have long-range effects, including reactive arthritis. As with all types of foodborne illness, anyone can be affected. However, the veryyoung and old, and those with compromised immune systems are most at risk. Here's a cookie recipe courtesy of the Oregon State University Cooperative Extension Service. It features pumpkin, which is one of the hallmarks of fall. Although the cookie dough might be tempting, be sure to bake before eating. Right after mixing, drop the beaters into soapy water to deter taste testers in your kitchen. You can begin with fresh, mashed pumpkin or use canned pumpkin. For more information about nutrition and food safety, visit http://www. ag.ndsu.edu/food. Pumpkin Cookies 1 can pureed pumpkin (without added spice) 1 1/2 c. brown sugar 2 eggs 1/2 c. canola or sunflower oil 1 1/2 c. flour 1 1/4 c. whole-wheat flour 1 Tbsp. baking powder 2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. salt 1/4 tsp. ground ginger 1 c. raisins or dried cranberries 1 c. chopped walnuts Preheat the oven to 400 E Mix pumpkin, brown sugar, eggs and oil thoroughly. Blend dry ingredients and add to pumpkin mixture. Add raisins and nuts. Drop by teaspoonfuls on a greased cookie sheet. Bake for 10 to 12 minutes or until golden brown. Makes 48 cookies. Each cookie has 90 calories, 4 grams (g) of fat, 13 g of carbohydrate, 2 g of protein, 1 g of fiber and 60 milligrams of sodium. Vkw and Download Kelly's Ad Online By Going to www.valleynv.com