TAILGATING!!

tailgating TraditionTailgating Tips

With Labor Day picnics and autumn tailgating season around the corner, there will be lots of opportunities for outdoor fun with family and friends. Remind consumers that even though they may not be eating at home, prevention of foodborne illness is still important. The following tips can help keep food safe from the refrigerator/freezer … all the way to the picnic table or stadium parking lot.

  • Clean your produce. Rinse all fresh fruits and vegetables (including those with skins or rinds that are not eaten) under running tap water before packing them in the cooler. For firm-skinned fruits and vegetables, rub (or scrub with a clean vegetable brush) under running tap water. Dry fruits and vegetables with a clean cloth towel or paper towel. Packaged fruits and vegetables that are labeled “ready-to-eat,” “washed,” or “triple washed” need not be re-washed.
  • Organize cooler contents. Consider packing beverages in one cooler and perishable foods (that won’t be opened as often) in another. Keep raw meat, poultry, and seafood securely wrapped to keep juices from contaminating prepared/cooked foods or foods that will be eaten raw, such as fruits and vegetables.
  • Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood may be packed while still frozen so that they stay colder longer. Once at the picnic or tailgate site, try to limit the number of times the cooler is opened; this helps to keep the contents cold longer.
  • Source:FDA

Meat Of The Month!!

Smoked SausageThe meat of September is smoked sausage!! We are very proud to offer different varieties of our smoked sausage, and always welcome others to make their own.

You need to know how to smoke sausage if you want to consider yourself an accomplished home sausage chef.

Like most other things in sausage making, the procedure isn’t that tough but

there are some general rules that you need to follow if you want to turn out the best sausage possible.

The most important rule of all is:

Rule Number One

  • If you plan to smoke your sausage you must use a CureSome folks may try to tell you different, but take my advice and ignore them.If you smoke uncured sausage you create the very real risk of encouraging the development of botulism (nasty stuff). It’s easy to avoid, so don’t take the chance.

The rest of sausage smoking can be broken down into several easy steps.

Click on these links to get full instruction.

 

    • For how to prepare the sausage for the smoker, Click Here .

 

 

 

 

  • To learn how to handle the sausage once the smoking is done, Click Here .

 

It’s also really useful to have a bit of knowledge about different kinds of wood you can use to produce your smoke.

 

The wood species you choose can make a big difference in the taste of your final product.

Once you have a good grasp of the basics of how to use your smoker, there is a whole new world of great sausage recipes that opens up for you.

Good Eating!

Source: Lets-Make-Sausage.com

BONELESS PORK CHOPS!!

Skillet Pork Chops Florentine Recipe  We have Boneless Pork Chops on sale for only $2.99 per pound!! Take advantage of this Labor Day sale while it lasts!!

 
  • READY IN 35 mins

Skillet Pork Chops Florentine

Recipe by Campbell’s Kitchen

“Juicy pork chops are sauteed to perfection and served with an appealing sauce made with marinara Italian sauce, frozen chopped spinach and onion, then topped with shredded mozzarella cheese.”

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • 2 tablespoons olive or vegetable oil

  • 6 (4 ounce) boneless pork chops, 3/4-inch thick

  • 1 medium onion, thinly sliced

  • 1 (24 ounce) jar Prego® Marinara Italian Sauce

  • 1 (10 ounce) package frozen leaf spinach, thawed and well drained

  • 4 ounces shredded mozzarella cheese

Check All Add to Shopping List

  • PREP

    5 mins

  • COOK

    30 mins

  • READY IN

    35 mins

Directions

  1. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat. Add the pork chops and cook until the chops are well browned on both sides. Remove the pork chops and set them aside.
  2. Reduce the heat to medium and add the remaining oil. Add the onion. Cook and stir until the onion is tender-crisp. Stir the sauce and spinach into the skillet and heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook until the chops are cooked through. Sprinkle with the cheese.

Kitchen-Friendly View

Footnotes

  • Recipe Tips:
  • Tip: To thaw spinach, microwave on for HIGH 3 minutes, breaking apart with a fork halfway through heating.