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Archive for April, 2012

Dear Readers,

It’s that time of year when summer thunderstorms occur and many times the electricity goes out.  The first thing I think of is what will happen to all the food in the fridge and freezer.  Here’s an interesting article that answers this question.  The article is entitled “Keep your cool when the power goes out” and was written by Kathleen Purvis of the Charlotte Observer.  I am going to quote the article verbatim.

“Q:  Late-summer storms have knocked out my power several times lately.  Every time, I’m nervous about the food in the refrigerator and freezer.  I used to check the cubes in the ice bin.  If they had started to melt, I would toss everything.  Is there a better rule of thumb for when items are no longer safe?

A:  As long as you keep the refrigerator and freezer closed, they are insulated enough to keep food cold for a while.

A full chest freezer, kept closed, will stay cold for three to four days, an upright deep freezer for two to three days, and a refrigerator’s freezer for one to two days.  A closed refrigerator should keep food cold for four to six hours.  You can stretch that by placing block ice or bags of ice in the refrigerator on a pan to collect the water as it melts.

As soon as the power comes back on, check the frozen food:  If there are visible ice crystals and the food feels cold, it can be refrozen.

For the refrigerator, keep a thermometer inside and check it as soon as the power comes back to make sure it’s still below 40 degrees.  Fresh meat, poultry, lunch meat, hot dogs, eggs, milk, soft cheese and prepared or cooked food should be discarded if they were above 40 degrees for more than two hours.  Fruit, juices and vegetables are OK if they smell OK and don’t show any signs of spoiling.”

Hope you find this info helpful and remember to

Keep smilin’!

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Shrimp Cocktail Dip

Dear Readers,

A friend gave me this simple recipe about 30 years ago and it is one of my favorite appetizers.  I’d like to share it with you.

Shrimp Cocktail Dip

8 ounces Philadelphia cream cheese, softened

4 ounce can shrimp

1/4 teaspoon dry mustard

1 tablespoon chopped onion

Mix ingredients together and form into a ball.  Refrigerate overnight.  Frost cheese ball with cocktail sauce and serve with fancy crackers.

How easy can it get?  Enjoy and remember to

Keep smilin’!

 

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