Chowline: When to throw out moldy food

Generally speaking, canned food and beverages that have mold growth should be thrown out…..

When is it ok to consume food that mold has grown on, and when should one throw the food away?

That depends, in part, on the type of food.

First, it’s important to understand what mold is. 

Mold and yeast are generally considered spoilage organisms, as they cause undesirable changes to the appearance, texture, smell, and taste of the product, explains Abigail Snyder, an assistant professor and food safety field specialist for The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).

However, some instances of mold growth on food introduces food safety concerns, Snyder wrote in Mold Has Grown on Your Food: What Should You Do, a recent Ohioline fact sheet.

Ohioline is Ohio State University Extension’s free online information resource and can be found at ohioline.osu.edu. OSU Extension is the outreach arm of CFAES.

“Determining the difference between when food with mold growth should be discarded, or when the damaged portion can be removed and the rest of the food consumed, is the challenge,” she wrote. The specific food safety risk posed by mold growth varies by product.

Determining the specific food safety risk associated with mold growth in a given product is essential in determining what to do with the food. In some cases, there are concerns that mold might cause allergic reactions or illness due to mycotoxin production.

Generally speaking, canned food and beverages that have mold growth should be thrown out, while foods such as fermented vegetables, hard cheeses, hard meats, and firm vegetables can be eaten if you remove the molded portion of the food before consuming, Snyder wrote.

For example, in the case of canned food, the issue of mold is one of food safety. 

Some molds will digest the acid in the canned product. This increases the pH levels of the canned food. This is important because some canned goods rely on acid to control the growth of Clostridium botulinum spores and to prevent botulism, she wrote. 

Mold in canned goods can also indicate incorrect heat processing, a poor vacuum, a weak seal, contamination along the jar rim, too little headspace, or under-processing of the food—all of which are potential concerns regarding the quality and safety of the product over its shelf life, Snyder said.

In beverages, mold growth can lead to mycotoxin formation, which diffuses through the product. Mold growth can occur when opened juice is left too long in the refrigerator, when coffee has been left out, or in canned juices due to growth of heat-resistant molds, for example. In these cases, the beverages should be thrown out.

In the case of mold on hard cheeses, hard meats, and firm vegetables, generally speaking, you can remove the molded portion of the food and use the rest of the product, she said.

“Some cheeses and dried meats utilize mold as part of their normal fermentation and development,” Snyder said. “As such, mold-ripened products are safe to consume.

“However, spoilage molds on soft cheeses that are not a part of manufacturing, such as blue mold growing on feta, should be discarded.”

If spoilage molds are found growing on hard cheeses such as cheddar; hard meats such as dry-cured salami; and firm vegetables such as cabbage, carrots, and peppers, then the affected portion can be cut off and the rest of the product consumed, she said.

“Be generous in determining how much of the affected portion to remove,” Snyder said. “You should cut at least 1 inch outside of where the mold is growing in order to remove all hyphae, which may not be visible.”

Chow Line is a service of the College of Food, Agricultural, and Environmental Sciences (CFAES) and its outreach and research arms, OSU Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.

Simple Ways to be Heart Smart

Discover recipes chock-full of heart-healthy pecans


(Family Features) Sometimes making small changes can have a positive impact on your health – including heart health – like drinking more water, taking the stairs instead of the escalator and adding nutritious ingredients to your snacks and meals.

Incorporating nutritious ingredients is an easy way to step up your mealtime – for example, American Pecans can super-fy nearly any recipe by adding flavor and nutrition.

It’s always a good time to include heart-healthy ingredients on your shopping list. Certified by the American Heart Association’s Heart-Check*, American Pecans and their unique mix of unsaturated fats, plant sterols, fiber and flavonoids add up to help promote a healthy heart. In fact, according to the Food and Drug Administration, research suggests but does not prove that eating 1 1/2 ounces of most nuts, such as pecans, each day as part of a diet low in saturated fat and cholesterol may help reduce your risk of heart disease. One serving of pecans (28 grams) contains 18 grams unsaturated fat and only 2 grams saturated fat.

Boosting the heart-smart punch of your favorite recipes can be easy with pecans. Whether topping a salad, sprinkling into bread batter or using them as the foundation of a portable snack, there are few things America’s native nut can’t do.

Start the day right with a bowl of Banana Pecan Cherry Oatmeal – a comforting and hearty combination that can keep you full for hours. For a wholesome, on-the-go option perfect for school snacks, desk drawers or an afternoon pick-me-up, try Cherry Pecan Energy Bites. Dried cherries, dates and crunchy pecans combine for an all-natural burst of heart-smart nutrition to help you power through the day.

Discover more ways to create heart-healthy meals with pecans at AmericanPecan.com.

Banana Pecan Cherry Oatmeal

  • 1          cup old-fashioned oats
  • 2          cups water
  • 1/2       cup pecan milk
  • 1          banana, sliced
  • 1/4       cup pecan halves
  • 1/4       cup dried tart cherries
  • 1/4       cup honey
  1. In large, microwave-safe bowl, combine oats and water. Microwave on high 3-4 minutes, or until oats are cooked through. Watch carefully to avoid boiling over.
  2. Remove from microwave, stir and divide between two bowls. Pour 1/4 cup pecan milk over each bowl.
  3. Divide sliced banana, pecan halves and dried tart cherries between each bowl and drizzle with 2 tablespoons honey. Serve immediately.

 

Cherry Pecan Energy Bites

Makes: 10-12 energy bites

  • 1          cup toasted pecan halves or pieces
  • 1          cup dried cherries
  • 4          medjool dates, pitted
  • 1/4       cup old-fashioned oats
  • 1          tablespoon cacao powder, plus additional, for coating (optional)
  • 1          teaspoon vanilla extract
  1. In bowl of food processor, combine toasted pecans, dried cherries, dates, oats, cacao powder and vanilla extract.
  2. Pulse until ingredients begin to bind and form loose, dough-like ball.
  3. Roll into 1-inch balls. Roll balls in additional cacao powder, if desired, and transfer to airtight container. Refrigerate until ready to serve, up to seven days.

Note: To make gluten-free, substitute 1/4 cup of certified gluten-free old-fashioned oats.

*Heart-Check certification does not apply to recipes.

SOURCE:
American Pecan Council

SATURDAY: Reverse Raffle Benefit Flyer for Mike Boggs

Reverse Raffle

To Benefit the Mike Boggs
Double Lung Transplant Fund

Mike and Nancy Boggs

April 6, 2019

1st. Prize – $2500.00

2nd. Prize – $500.00

3rd. Prize – $250.00

5 PM to 8 PM

────

American Legion #539

539 American Legion Drive

No. Baltimore, OH

────

All you Can Eat

Sloppy Joe & Chicken Sandwiches

Chips and Snacks

Beer

────

Games

────

Baked Goods for Sale

Tickets:

Donation $35.00

Call: 419-306-8502

for info or tickets

naboggs@gmail.com

Do Not Have to Be Present to Win.

Must Have Valid Phone Number


Donations will be used for uncovered expenses

and the cost of 3-6 month stay in Cleveland, OH

(which is required after the transplant).  Any unused

funds will be donated to another transplant patient.

Donations can be made directly to:

Huntington Bank

% Mike Boggs Benefit

141 No. Main Street

North Baltimore, OH 45872


Fulfill Your Family’s Nutrition Mission

Dishes like Chicken Cauliflower Fried Rice and Mini Apple Pie Empanadas, are ideal for a weekday family dinner and dessert……


(Family Features) Eating healthy as a family starts with a plan involving nutritious ingredients, and one of the easiest ways to incorporate them is through meal prepping. By organizing recipes and the ingredients you’ll need to make them ahead of time, you’re saving time in the kitchen and helping ensure your family members won’t go off-course.

Dishes like Chicken Cauliflower Fried Rice and Mini Apple Pie Empanadas, ideal for a weekday family dinner and dessert, involve using fresh produce to encourage nutritious eating habits. Plus, because the recipes take little time to assemble and cook, you’ll save yourself more precious moments to spend at the table with loved ones.

These recipes are part of the “Mission for Nutrition” by Produce for Kids, an effort to raise awareness on the importance of meal planning and preparation to achieve regular healthy family eating together. In addition, partners of the program will donate 80,000 meals to families in need through Feeding America.

To find more information and recipes, and to download a free e-book including meal-planning ideas, visit themissionfornutrition.com.

Mini Apple Pie Empanadas

Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 12

  • 4          cups peeled, sliced Gala apples
  • 1/4       cup maple syrup
  • 1          tablespoon cornstarch
  • 1          teaspoon cinnamon
  • 12        frozen empanada shells, thawed
  • 1          large egg white, beaten
  1. Heat skillet over low heat. Add apples, syrup, cornstarch and cinnamon. Cook 10 minutes, stirring frequently, or until apples are tender.
  2. Line center of each empanada shell with apples; fold and use fork to press edges together and seal. Brush with egg wash.
  3. Heat oven to 375° F.
  4. Place sealed empanadas on parchment-lined baking sheet. Bake 25-30 minutes, or until golden brown.

Tip: To make in air fryer: Heat air fryer to 375° F. Spray air fryer basket with nonstick cooking spray. Add sealed empanadas and cook 8 minutes, or until golden brown.

Chicken Cauliflower Fried Rice

Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Servings: 4

  • 2          teaspoons olive oil
  • 12        ounces boneless, skinless chicken breasts, chopped
  • 1          package (16 ounces) cauliflower-fried rice blend
  • 1          large egg, scrambled
  1. In large skillet over medium heat, heat oil. Add chicken and cook 5 minutes, or until cooked through. Remove from skillet.
  2. Add cauliflower crumbles. Cook 5 minutes, or until tender. Push to edge of skillet to make hole in middle. Pour egg into center and cook, stirring frequently, 2-3 minutes, or until firm. Add chicken back to pan and stir to combine.

SOURCE:
Produce for Kids

Spicy Yet Savory Poppers

Watch video to see how to make this delicious recipe!


Your guests won’t be able to have just one of these sweet and savory poppers. With a touch of heat from the cayenne pepper, and sweetness from brown sugar, you’re almost sure to watch them quickly disappear.

For more recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!

Bacon-Wrapped Jalapeno Poppers

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 40

  • 2          packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
  • 1          package Bob Evans White Cheddar Mashed Potatoes
  • 1          package garlic herb cheese spread
  • 20        jalapeno peppers, halved, seeded with membranes removed
  • 1/4       cup brown sugar
  • 1          teaspoon ground cayenne pepper
  1. Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
  2. In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
  3. Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
  4. In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
  5. Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
  6. Let peppers cool slightly before serving, about 5 minutes.

Recipe courtesy of Bob Evans.

SOURCE:
Culinary.net

Custom Cut Specials April 2

Bundles are the BEST VALUE!!!


Click here to see this week’s specials –

Custom Cut Specials April 2 – 6

North Baltimore Custom Cuts – Weekly Specials – April 2, 2019

Seniors Save 10% EVERY Tuesday!

From the Farms to the Fr

 

USDA Choice Ribeyes – $12.99#

USDA Choice N. Y. Strip – $11.99#

USDA Choice T-Bone – $10.99#

Our Ground Beef is GROUND FRESHevery day!

85% lean (perfect for the best flavor)

$4.79#

NOT pre-packed!

 

Steak Bundle 
Baker’s Dozen (13)
8 oz. Flat Iron Steaks

$49.00

Steak Bundle 
Baker’s Dozen (13)
8 oz. New York Strip 

$69.00

Grill Bundle 
6 EACH:
8 oz. NY Stirp Steaks
Brats – Pork Chops – 
Chicken Leg Qtrs. – 
3 to 1 Ground Beef Patties

$59.00

One Pound Packs of
WHOLE HOG SAUSAGE
$3.29#
Plain – Mild – Southern – Salt & Pepper

 

 

 

Chicken Salad
$5.99#

 

Sandwich Spread
$5.49#

BRAT BUNDLE

Bun Length Brats
(a meal in itself!)

Regular – Cheddar – Bahama Mama

Any COMBINATION of 20

$30.00

 

 

AMISH Deli Cheeses
from Walnut Creek

Swiss – Colby 
Pepper Jack & Co-Jack

$5.49#

Pork Steak
$2.79#

Western Style RIBS
$3.39#

We accept Credit – Debit & EBT

How to Make a Coconut Cream Pie Milkshake

Watch this short video to see how to make this delicious recipe!


(Family Features) Celebrate spring with this delicious coconut concoction.  For more recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!


Coconut Cream Pie Milkshake

  • 3          scoops vanilla ice cream
  • 1/2       cup milk
  • 1/3       cup cream of coconut
  • 2          tablespoons sweetened flaked coconut
  • 1          whole graham cracker
  • whipped cream, for garnish
  • graham cracker crumbs, for garnish
  1. In blender mix ice cream, cream of coconut, flaked coconut and graham cracker on high until smooth. Pour into glass. Top with whipped cream and graham cracker crumbs.

Recipe adapted from MilkMeansMore.org.

SOURCE:
Culinary.net

How to Make Spanakopita Puffs

Watch the video to see how to make this favorite Greek recipe…….


(Family Features) If you want to impress your guests, try serving this puff pastry recipe as an appetizer at your next gathering.This flaky pastry filled with a delicious combination of spinach, onions and feta cheese can keep them coming back for more.

For more appetizer ideas, visit culinary.net.

Watch video to see how to make this delicious recipe!

Spanakopita Puffs

  • 1                    package puff pastry sheets
  • 1                    tablespoon unsalted butter
  • 1                    small onion, diced
  • 10 ounces      frozen chopped spinach, thawed and drained
  • 4 ounces        light cream cheese, softened
  • 2                    eggs, divided
  • 1/2                 teaspoon salt
  • 1/4                 teaspoon black pepper
  • 1/2                 cup crumbled garlic and herb feta cheese
  • 1                    tablespoon cold water
  1. Heat oven to 375° F.
  2. Thaw folded pastries 15 minutes.  Once thawed, unfold sheets to thaw out flat.
  3. In a large skillet over medium heat, melt butter.  Add onions and saute 3 – 5 minutes, or until tender and translucent.
  4. Stir spinach into softened onions. Continue cooking, stirring frequently, until water from spinach evaporates and spinach is mostly dry. Transfer spinach mixture to large bowl.
  5. In small bowl, blend cream cheese with one egg, salt and pepper until smooth. Fold cream cheese mixture into spinach mixture to combine. Stir in feta cheese and set aside.
  6. Line baking pans with parchment paper or silicone baking mats.
  7. On floured surface, roll one sheet of puff pastry out to 10 by 12 inch rectangle. Cut sheet in half lengthwise, then again widthwise to form four 5 by 6 inch rectangles. Place rectangles on prepared baking sheets.
  8. Place spoonful of filling onto center of each cut pastry. Whisk remaining egg with cold water to create egg wash. Lightly brush egg wash around perimeter edges of each pastry square.
  9. Pick up short side of pastry and fold over filling toward other short side. Press edges to seal before crimping with fork. Repeat with remaining pastries.
  10. Brush small amount egg wash over top of each pastry. Cut small slits on top of each pastry to allow filling to vent steam while cooking.
  11. Bake 25 – 30 minutes, or until pastries are evenly browned on top.
  12. Transfer pastries to wire rack. Cool 8 – 10 minutes before serving.

Recipe adapted from MilkMeansMore.org.

SOURCE:
Culinary.net

Custom Cut Specials March 26

Senior Citizens SAVE 10 % TODAY!!! (Tuesday). GRILLin’ & Chillin’!!!

North Baltimore Custom Cuts - Weekly Specials - March 26, 2019

Seniors Save EVERY Tuesday!

USDA Choice Ribeyes – $12.99#

USDA Choice N. Y. Strip – $11.99#

USDA Choice T-Bone – $10.99#

Our Ground Beef is GROUND FRESH every day!

85% lean (perfect for the best flavor)

$4.79#

NOT pre-packed!

Center Cut Boneless
Pork Chops

$3.99#

Assorted BONE-IN 
Pork Chops

$2.89#

Boneless
Ham Steak

$4.49#

One Pound Packs of
WHOLE HOG SAUSAGE
$3.29#
Plain – Mild – Southern – Salt & Pepper

Hickory Smoked
SLAB BACON
Sliced Free 
(thick,thin,both)
$5.49#

 

Chicken Salad
$5.99#

Sandwich Spread
$5.49#

 

Bun Length Brats

Regular – Cheddar – Bahama Mama

$1.50 each
(a meal in itself!)

 

 

Rudy’s Famous
Chili Dog Sauce

$4.50 each

AMISH Deli Cheeses
from Walnut Creek

Swiss – Colby – Pepper Jack & Co-Jack

$5.49#

Old Style Bologna

Regular – $5.49#
GARLIC – $5.69#
Ham & Cheese Loaf-$5.89#

We accept Credit - Debit & EBT

Chowline: Considering a gluten-free diet?

Gluten is a protein that is found in wheat, barley, and rye. It also appears in many processed foods.


I am thinking about removing gluten from my diet. Is there anything that I need to consider before making that decision?

Yes. An important thing to consider before going gluten free is the question of why you want to make that change.

Gluten is a protein that is found in wheat, barley, and rye. It also appears in many processed foods.

There is often a medical reason—such as wheat allergy, celiac disease, or non-celiac gluten sensitivity—why a person must follow a gluten-free diet, said Shannon Carter, educator, family and consumer sciences, Ohio State University Extension. OSU Extension is the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences.

However, some people have adopted a gluten-free diet because they believe it has health benefits, including weight loss. 

“While there is evidence to show that a gluten-free diet can help diminish symptoms associated with certain autoimmune diseases such as dermatitis herpetiformis, irritable bowel syndrome, rheumatoid arthritis, type 1 diabetes, thyroiditis, and psoriasis, there is no evidence to support gluten-free health claims for the general population,” Carter said in Gluten-Free Eating: Important Considerations, a recent Ohioline fact sheet. 

Ohioline is OSU Extension’s free online information resource and can be found at ohioline.osu.edu.

Some people who are on a gluten-free diet do not need to be, she said.

“The likelihood of weight loss on a gluten-free diet depends on how a person eliminates gluten,” Carter said. “Avoiding processed foods and refined carbohydrates like bread, crackers, and pasta and replacing them with whole grains will reduce extra calories and increase fiber.

“Gluten free does not necessarily mean healthy. Gluten is found in foods that are part of a healthy diet, which contributes nutrients and fiber.”

Carter offers these points to consider when deciding to go gluten free:

  • Be sure to consult a doctor before going gluten free, since diagnostic tests require active gluten consumption in order to be accurate. A gluten-free diet cannot replace a formal consultation, diagnosis, or recommendation from a physician.
  • Talk with adietitian to understand how a gluten-free diet plays an important role in managing gluten-related disorders. Gluten-free diets might require careful monitoring to ensure a healthy and adequate balance of nutrients and fiber.
  • If you will be the only gluten-free person in your household, will you prepare separate gluten-containing food for others? Will you have adequate space for storing and preparing gluten-free food separately from food containing gluten? 
  • Purchasing or preparing food for a gluten-free diet might take more time. While many grocery stores have a wide variety of gluten-free foods, some products might only be available at specialty stores. 
  • When eating away from home, you might need to prepare food to take with you. When eating out, you must check with the restaurant and inquire about the menu and possible sources of cross-contact, which is when gluten-free food comes into contact with food or surfaces where gluten has been present.
  • Gluten-free substitutes are usually more expensive. One research study by the National Institutes of Health found that gluten-free foods cost almost 2 1/2 times more than regular products.

If you havebeen gluten free and decide it’s no longer for you—and you do not have a medical reason to avoid gluten—Carter says to be careful when reintroducing gluten back into your diet. 

“Do so in sparing amounts, as your body might have difficulty digesting gluten and fructan, a highly fermentable component in wheat,” she said. “When medical diagnoses provide a solid motive for avoiding gluten, the gluten-free diet is inevitable.

“If eliminating gluten is merely a dietary preference, this decision deserves some careful consideration.”

Chow Line is a service of the College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.

Simple Kid-Friendly Sliders

Watch the video to see how to make these pepperoni-filled sandwiches….


(Family Features) For those busy nights plan, on this simple yet savory sliders recipe. Kids are almost certain to love the taste and you will enjoy how quick and easy they are to make.

For more recipes, visit culinary.net.

Watch video to see how to make this delicious recipe!

Pepperoni Pizza Sliders

  • 1          package slider rolls
  • 1/2       cup pizza sauce
  • 1/2       cup mini pepperoni
  • 1 1/2    cups shredded, low-moisture, part-skim mozzarella cheese
  • 1/4       cup butter, melted
  • 1          teaspoon parsley flakes
  • 1/2       teaspoon dried oregano
  • 1/2       teaspoon garlic powder
  • 1/2       cup shredded Parmesan cheese
  • nonstick cooking spray
  1. Heat oven 350º F.
  2. Keeping rolls connected, cut sheet of rolls horizontally, separating tops from bottoms. Place bottom halves of rolls in baking dish.
  3. Spread pizza sauce evenly over bottom halves. Sprinkle pepperoni over sauce. Sprinkle mozzarella over pepperoni and cover with top halves of rolls.
  4. Mix melted butter with parsley flakes, dried oregano, garlic powder, and shredded Parmesan cheese. Spoon evenly over sliders.
  5. Cover baking dish with aluminum foil sprayed with nonstick cooking spray to keep cheese from sticking.
  6. Bake 20 minutes.
  7. Remove foil and bake additional 5-10 minutes or until Parmesan is melted and golden brown.
  8. Cut sliders and serve immediately.

Recipe adapted from MilkMeansMore.org

SOURCE:
Culinary.net

Custom Cut Specials for Easter

Serious Grillin’ weather is coming soon – LAST DAY of WINTER!!!

From the farms to the freezers –
We’ll cut whatever you want!
Let us cut your meat fresh!
NOT Pre-packaged!!


Fill YOUR FREEZER with LOCALLY Raised &

GRAIN FED Beef & Pork!
– Cut YOUR Way!

Beef Sides or Quarters – $2.75# –
Includes Beef* – Cut – Wrap & Freeze

HOGS – Whole or Half – $1.45# –
Includes Pork* – Cut – Wrap & Freeze
*smoking meats is extra
CALL FOR DETAILS!!!
419-257-3529

Ground Fresh DAILY!
85% LEAN Ground Beef
– $4.79# –
NOT Pre-Packed!!!

Frozen Ground Beef Patties
85% LEAN
3 to 1 : – “Third-pounders”
4 to 1 : – “Quarter-pounders”
$5.35#

USDA Choice English Chuck Roast – $5.49#

Hickory Smoked Slab Bacon – $5.99#
SLICED FREE – YOUR WAY!

Asst. Bone-in Pork Chops – $2.89#

Keystone Canned Beef & Pork $7.99 28 oz can / / / Chicken $6.89 can

Old Style Bologna – $5.49# / Garlic – $5.69 / Ham & Cheese Loaf – $5.89#

Boneless Ham Steaks
$4.49

Sugardale Spiral Cut Hams
with GLAZE pk
$2.69#

Amish Cheese from Walnut Creek
Swiss – Colby – CoJack – Pepper Jack
$5.49#

We accept:
Credit – Debit – EBT