There are different types of salads: vegetable, fruit, pasta, meat, and congealed salads to name a few.  Salads can make a valuable contribution of essential nutrients (vitamins, minerals, carbohydrates, and protein) to your diet.  Many salads are also an important source of fiber and many salad ingredients (especially fruits and vegetables) are low in calories!!! 

For nutritious, tasty and attractive vegetable salads, use only clean, chilled, crisp greens.  To prepare fragile lettuces like Bibb and field lettuces, separate and wash the leaves by floating them in cool water.  One way to dry washed greens is to put them between paper towels to absorb the moisture and air dry them.  Once dry, lay them on a paper towel and slip into a clean plastic bag to store in the refrigerator until you are ready to use them.  Give the greens about 30 minutes to crisp in refrigerator before you use them in your salad.

Don’t add salt and vinegar until serving time, because it releases the juices, wilts the greens and reduces the nutritive value of your greens!!!  In fact, leave out salt altogether if the dressing will be well seasoned.

For fruit salads, keep apples, pears, bananas, peaches fresh and bright-colored by tossing them in lemon juice or some other ascorbic acid mixture (like Fruit-Fresh, which can be purchased in the canning section of your grocery store). 

For meat salads, some vegetable and starch-based salads (like potato and pasta) mix well before serving time and chilled so that the flavors and seasonings blend.  Use only enough dressing to bind and moisten the ingredients.

Salad Tips:

When your salad is used as a main dish:

• Use foods rich in protein.
• Garnish with fruit and veggies and serve with whole grain bread.
• For hearty salads try meat, poultry, fish, eggs, or cheese. 
• For light salads use fruits or salad greens combined with smaller amounts of protein foods such as turkey, ham, beans, cheese or hard-boiled egg. 

• Make it light and simple.
• Plan small to medium-sized portions.
• Blend the flavors and textures of the salad with those of the meal.
• Don’t repeat a food or flavor already included in the meal.
• Use salad greens, vegetables, fruits, pasta, eggs, or cheese.

• Use tart fruit or seafood.
• Prepare it in small, appetite-teasing portions.
• Serve it with crisp crackers or small breads.

• Serve a gelatin salad molded in a pretty shape, a fresh fruit mixture, or a frozen salad.
• Use a colorful fruit, vegetable, or meat salad combination with garnishes and served on lettuce leaves or other festive base.
• Add unusual  toppings or dressings and serve with crackers, fruit, or bread.

• Add fresh herbs to coals when grilling for flavorful meats and vegetables (dampen with water first so they don’t burn).

• Before whipping heavy cream, chill the bowl and beaters in the freezer.

• Sharpen knives frequently.  More kitchen accidents occur with dull one.

• When making a chocolate cake, dust cake pans with cocoa powder instead of all-purpose flour.

• For easier pouring, coat measuring cups and utensils with vegetable cooking spray before measuring corn syrup or honey.

• Wear a clean pair of rubber gloves to remove corn silks.

Each year, the Tallapoosa County Extension Office offers a free check of your gauge canner lid.  Just bring it by our office in the Tallapoosa County Courthouse, Room 23 - Dadeville.  It takes about 30 minutes.
 

Financial Know-How for Newlyweds

The best way to start your engagement (and marriage) off on the right financial foot is to take time to talk about money and expenses as soon as possible. Couples should be open and honest and since money can be a sticky subject, financial planning goes a long way to ensure a harmonious marriage.

These tips will help you both become a financially savvy couple:

• If you use a credit card – use one that offers rewards.

It’s never a good idea to start a marriage out in debt, when paid off monthly, credit cards can be a wise way to pay for expenses. While earning points towards honeymoon travel, it can act as a safety net, protecting purchases and offering dispute options.

• Get to know each other’s finances.

Learn the ins and outs of your spouse’s financial status to avoid surprises when making joint purchases. Discuss financial pasts including credit history, status, salary, savings, etc.

• Decide whether to go joint or not.

Take time to learn how joint bank accounts, loans and credit cards work and discuss methods that will work best for you.
 
• Plan, plan, and plan some more.

As a couple, sit down and review your combined expenses and develop a budget. Next, agree on a short-term savings program, as well as, a strategy to achieve long-term goals and a comfortable retirement. If needed, consult a financial advisor.

• Stay tuned in. Even if only one partner manages the bills, both partners should stay fully abreast of the family’s financial status. Maintaining open communication should be the top priority.

Barbecuing Chicken

As the summer starts to heat up, barbecued chicken is a popular favorite at meals prepared for all occasions. There are a few simple rules that can make a chicken barbecue successful and easy to prepare.

• Selecting and Preparing Chickens

•  Cooking Tips

Chickens should be turned about every five minutes, depending on the speed of cooking. Clean gloves or tongs, never forks, should be used when turning chicken. Forks puncture the skin allowing moisture to escape. Barbecue sauce should be added during the last 30 minutes of cooking time each time the chickens are turned and the birds should be sprinkled with salt during the cooking process (½ teaspoon per bird half). 

•  Food Safety Tips

Thaw frozen chicken in refrigerator or it may be thawed in cold water in a watertight bag or the original package. 
Wash everything that comes in contact with raw meat with hot, soapy water and do not allow any other foods to come in contact with the raw chicken. Always place chicken on clean plates after cooking (DO NOT PUT ON PLATE USED FOR RAW CHICKEN). Throw away any marinades used for preparing raw chicken. 

Chicken should be cooked well done. The internal temperature should reach 180°F for a whole bird, 170° for bone in parts, and 160°F for boneless parts. Never leave cooked chicken at room temperature for longer than two hours. The rule of thumb is to keep it 40°F or above 140°F.

•  Grill

Charcoal should be piled in a row down the middle of the grill. Charcoal lighter fuel can be used to start the fire. When the flames have disappeared and the briquettes are burning evenly, evenly distribute over the bottom of the grill. Twenty to 30 minutes should be allowed to start the fire. 

The grill should be 20 to 24 inches from the fire to prevent chicken from cooking too rapidly. Allow at least one hour of cooking time. This will vary depending on size of grill and chicken. 

An easy to test for "doneness" to twist the leg. When the leg twists easily at the joint, the chicken is done.

• Serving

• Perspiration:  Soaked stained items in warm water with an enzyme pre-soak product, then wash in the hottest water safe for the fabric and color.  If some stain remains, dampen the stained area and apply a full strength detergent or a paste made of powdered detergent with water.  Rewash.  If the stain is still there, it’s probably been permanently set in.

 
• Grass:  Soak the grass-stained item in lukewarm or cold water with an enzyme presoak product.  Then wash with detergent and an oxygen-type (all-fabric) bleach.

• Fruit:  Soak the stain immediately in cool water only.  Do not use soap on a fresh fruit stain.  Soap sets such stains.  Wash as usual, then check stained area before drying.  If any stain remains, cover the area with a paste made of oxygen-type (all-fabric) bleach, a few drops of hot water and a few drops of ammonia.  Wait 15 to 30 minutes, then rewash.

• Mildew:  Mildew is nearly impossible to remove completely.  Mildew fungus weaken and damages fabrics.  For fresh stains, wash with detergent in the hottest water safe for the fabric.  Use chlorine bleach if safe for the fabric and color.  Some stains require more than one washing with bleach in hot water.  Dry fabric in direct sunlight, if possible.  To avoid mildew, do not put damp clothing or soiled baby clothing in a hamper.  Make sure all soiled laundry is dry before storing until wash day.  In the summer, wash clothing (especially baby and toddler items), as soon after use as possible.

Issued in furtherance of Cooperative Extension work in agriculture and home economics, Acts of May 8 and June 30, 1914, and other related acts, in cooperation with the U.S. Department of Agriculture. The Alabama Cooperative Extension System (Alabama A&M University and Auburn University) offers educational programs, materials, and equal opportunity employment to all people without  regard to race, color, national origin, religion, sex, age, veteran status, or disability.

1 cup shredded Asiago or Parmesan cheese
½ teaspoon minced fresh rosemary

Heat oven to 375°F. Line cookie sheet with nonstick baking mat. Toss cheese with rosemary. Sprinkle ½ cup cheese into a 6-inch disk on baking mat (sprinkle lighter toward edges). Repeat. Bake 4 minutes until golden. Cool 30 second until firm enough to lift; immediately drape over two inverted glasses to cool. Makes 2.
~These cheese cups are an innovative way to serve salad.~

1 pound ground chuck
Small onion, chopped
1 medium to large head of cabbage, chopped
2 cans cream of mushroom soup
1 can diced Rotel chililes and tomatoes

Brown meat and onion until brown, drain. Put a layer of meat in bottom of large, ungreased casserole dish and add a layer of chopped, raw cabbage. Repeat until all meat and cabbage is used, making sure to end with cabbage. Pour both cans of mushroom soup on top and pour Rotel over top of soup mixture. Cover with foil and bake in a preheated oven at 350-400°F for two hours.

8 cups squash 
2 large onions (1 cup) 
3 green bell peppers
2 ½ cups sugar
2 cups white vinegar
2 teaspoons mustard seed
2 teaspoons celery seed

Grind first three ingredients in food grinder or coarsely chop in food processor. Sprinkle with salt and let set overnight. Drain.  Gradually mix sugar, vinegar, mustard and celery seeds together. Mix with squash mixture and boil 25 minutes. Place in canning jars and seal.