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Saturday, Apr. 30, 2016

Cathy's famous persimmon pudding

Wednesday, November 25, 2009

Cathy Mowery, of Cedar Hill Farm is famous in our neighborhood for her delicious persimmon pudding. It is always my request for the fall hayrides, and just about any time we get together. She states the recipe is rumored to be a bit of Hoosier heritage, and shares it for your Thanksgiving enjoyment. The sauce provides the perfect accent. Cathy adapted it from a family date pudding recipe.

Cathy's Persimmon Pudding

Combine the following ingredients:

*1 C. Sugar

*2/3 C. softened margarine or butter

*1 egg

*1 C. milk

*1 C. persimmon pulp

*1 tsp. soda

*1/4 tsp. baking powder

*1 C. flour

Bake in a greased 9x13 pan at 325F until set (knife inserted comes out clean), about 45 minutes. Top with sauce below.

Sauce

Mix 3 T flour and 1 Cup of water to remove lumps. Add C brown sugar, C white sugar, 1 T margarine, a pinch of salt, and boil, stirring until thick. Stir in 1 t. vanilla, and pour over pudding. Serve with Thanksgiving!

No Tummy Aches This Thanksgiving!

When you think about the holidays, does the taste of a freshly baked pumpkin pie or the aroma of a home-cooked turkey dinner come to mind? Food is so much fun to look forward to at Thanksgiving! But holiday meals can take a turn for the worse if food safety isn't a regular ingredient in preparing food.

Many of our family holiday meals have traditionally included leaving out the festive foods on the counter for snacking throughout the day and evening. The post-holiday tummy ache may have been less noted in the past when the salmonella and e coli bacteria were not so virulent. Most of us, however, prefer to spend the Thanksgiving weekend with family, shopping, or decorating for Christmas, rather than recovering from the "48 hour virus," also recognized as "just a touch of food poisoning."

Notes on Food Safety!

The four watchwords during this busy time are: 1) Clean, using guidelines below; 2) Separate (cooked from raw -- vegetables from meats), 3) Cook to the food-safe temperature, and 4) Chill (don't leave food out more than two hours after cooking or after preparation.

Make these principles work for you by:

*Washing hands with warm soapy water before and after handling raw meat or raw poultry products so they don't cross-contaminate. Also, wash the counter tops or cutting boards with hot, soapy water before and after you have prepared the meat or poultry.

*Knives or utensils that have touched a raw poultry or meat product must be cleaned in the same way, and it is important not to put cooked food on unclean platters that have held raw meat. Cooked food must not come in contact with raw meat or their juices.

*Even if the turkey you are roasting has a pop-up indicator, it is still recommended that you use a food thermometer to ensure that the turkey has reached a safe internal temperature of 165-degrees. Stuffing is most safely prepared outside the bird in a casserole and heated to at least 165-degrees. I like to fill the cavity of the turkey with chopped vegetables and fruits, such as celery, onions, apples, and raisins for the flavor and aroma. These are then discarded.

Just as a refresher, let's remember that meat or poultry dishes should be cooked to a safe minimum internal temperature to destroy food-borne pathogens that may have been present either on the surface of the product or blended into the product.

The only way you can tell for sure is to check the temperature with a food thermometer. Here are the guidelines for four basic temperature categories:

Poultry and Casseroles: Remember that whether whole, cut-up, or ground, poultry needs to be cooked to a minimum temperature of 165-degrees internally, as measured by a thermometer that is not touching the bone. Stuffing (cooked alone or in the bird), leftovers and casseroles are also cooked to 165-degrees.

This includes duck, goose and wild turkey. There are many important food safety factors involved if you decide to cook stuffing for the table inside the turkey. You can learn more about stuffing and roasting a turkey by visiting the FSIS Web site at www.fsis.usda.gov.

Fresh pork, raw ham, ground meat, meat mixtures and egg dishes must be cooked to an internal temperature of 160-degrees. If you are cooking eggs alone, cook until the yolk and whites are firm.

Fresh beef, veal, or lamb, including steaks, roasts or chops are cooked to 145-degrees.

Precooked ham is cooked to 140-degrees internally to reheat.

This holiday season, we encourage everyone to be food safe.

For more information on safe holiday cooking, contact the USDA Meat and Poultry Hotline at 1-888-MPHotline. USDA's Meat and Poultry Hotline will be open on Thanksgiving Day from 8 a.m.-2 p.m. Eastern Time to answer your holiday turkey questions.