Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, February 23, 1994 TAG: 9402230281
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: By ALMENA HUGHES STAFF WRITER
DATELINE: LENGTH: Medium
Although she was fit to be tied at the time, in retrospect she says that it was one of the best turkeys she'd ever made - moist, tender, with just a hint of smokiness imparted by a slight scorching accident early in its preparation.
Power outages indeed can put cooks in a bind, but not necessarily out of commission. Virginia Cooperative Extension agents Charlotte Kidd in Roanoke and Lelia Mayton in Montgomery County agree that the best defense against a power outage is to be prepared.
For example, if the contents of your freezer would be costly to replace, it might pay to arrange for freezer space at a nearby locker plant.
Or you might want to keep dry ice in your freezer; 21/2 to 3 pounds per cubic foot of space is recommended.
Don't guess at temperatures, the agents say. Buy and use refrigerator and freezer thermometers.
During seasons when power losses are frequent, run your freezer between 10 degrees and 20 degrees below zero. The colder the food, the longer it will take to thaw and spoil.
A full freezer is most efficient, so fill up empty space with newspapers or paper bags.
You can further delay thawing by keeping the door closed and wrapping the freezer with a blanket or other insulating material, being careful not to cover the air-vent openings.
Food that is safe to eat is safe to refreeze. However, foods that are cooked before refreezing have a shorter storage life than those that are raw or blanched.
Use up the cooked foods as quickly as possible, either cooking them from their frozen state or thawing them in the refrigerator.
Keep plenty of nonperishable staples and canned goods on hand; keep your meals balanced and healthful and be sure you have a manual can opener, agent Kidd suggests.
The recipes below all can be prepared on a propane stove; they also will help you use up quickly foods that might go bad.
They're good enough to serve guests, too - even when the power's on.
\ recipes for:
TURKEY PICADILLO\ TORTILLA PINWHEELS\ PECAN TROUT\ MUSHROOM-CHICKEN SAUTE FOR TWO\ DENVER OR WESTERN SCRAMBLE\ OLD-FASHIONED BEEF STEW\ BANANAS ALEXANDER\
by CNB