Archive for August, 2011

Thresher’s Stew

August 25, 2011

Thresher’s Stew

2 lbs beef stew meat
1/4 butter (for browning meat)
1 large onion, sliced
6 large carrots, cut in chunks

For the gravy:
2 tblsp flour
3 c water
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp allspice

Shake stew meat in a paper bag with enough flour to cover.
Brown meat in the 1/4 cup butter in a heavy frying pan together with the onion.
Place meat in heavy saucepan.

Measure grease remaining in frying pan and if necessary add more butter to make 3 tablespoons. Add 3 tablespoons flour and stir over low heat until flour is browned. Add 3 cups water, salt, pepper and allspice to make a rich brown gravy. Add gravy to the meat in saucepan and let simmer, covered for 1 hour. Add carrots and let simmer 45 minutes longer (remove cover last 30 minutes). If gravy gets too thick during the cooking process, add more water. Serve with plenty of boiled or mashed potatoes. Serves 6.

Recipe From: Prairie Cooks by Carrie Young & Felicia Young, 1993

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Tainted Beef Leads To Grocery Recalls

August 15, 2011

Tainted beef leads to grocery recalls

Dodge City, Kan. (AP) — At least three major grocery store chains have recalled some of their ground beef packages because they could be contaminated with E. coli bacteria.

Winn-Dixie Stores Inc., Publix Super Markets Inc. and Kroger Co. announced the recalls mainly in the southeastern U.S. and said they stem from problems at the National Beef Packaging Co. of Dodge City, Kan.

The U.S. Department of Agriculture announced Friday that National Beef was recalling more than 60,000 pounds of beef after the Ohio Department of Agriculture found the bacteria during routine testing.

The recalls affect products sold mainly in Florida, Georgia, Alabama, Mississippi, Louisiana, South Carolina and Tennessee, but the meat was sent to several distributors and could have been repackaged for consumers and sold nationwide.

The agriculture department says there have been no reports of illnesses. A spokesman for National Beef said the company has never had a problem with E. coli. It is checking processes and procedures in an effort to find the cause and prevent it from happening again, the spokesman said.

E. coli can be deadly and can cause bloody diarrhea, dehydration and other problems. The agriculture department cautioned people to cook ground beef to a temperature of at least 160 degrees. The temperature should be checked with a food thermometer that measures internal temperature, the agency said.

The meat also was distributed to meat packing companies in Detroit and Indianapolis and to Wal-Mart operations in Indiana, Pennsylvania and Wyoming, National Beef said.

At Kroger, the nation’s largest traditional grocery store chain, the recalled products include ground chuck, ground beef patties, and meatballs and meat loaf made in the stores. Packages have “sell by” dates of July 29 through Aug. 12. At Publix, the products include meatballs, meat loaf, ground chuck patties, stuffed peppers, seasoned salisbury steak and others with “sell by” dates of July 25 through Aug. 12. Winn-Dixie products include ground chuck and patties with “sell-by” label dates from July 31 to Aug. 12.

The companies said people should return the beef to their stores for a full refund.

Arkansas Firm Recalls Ground Turkey Products Due to Possible Salmonella Contamination

August 9, 2011

Arkansas Firm Recalls Ground Turkey Products Due to Possible Salmonella Contamination

WASHINGTON, August 3, 2011 – Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is recalling approximately 36 million pounds of ground turkey products that may be contaminated with a multi-drug resistant strain of Salmonella Heidelberg, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall today bear the establishment number “P-963” inside the USDA mark of inspection, and include the following:

Recommendations for Preventing Salmonellosis

Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.

Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.

Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for ground meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.

Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.

Ground Turkey Chubs – Use or Freeze by Dates of 2/20/11 through 8/23/11

10 lb. chubs of Honeysuckle White Fresh Natural Lean Ground Turkey with Natural Flavorings
10 lb. chubs of Unbranded Ground Turkey w/ Natural Flavoring 2 Pack
80 oz. (5 lbs.) chubs of Riverside Ground Turkey with Natural Flavoring
10 lb. chubs of Natural Lean Ground Turkey with Natural Flavorings
16 oz. (1 lb.) chubs of Fresh Lean HEB Ground Turkey 93/7
16 oz. (1 lb.) chubs of Fresh HEB Ground Turkey 85/15
16 oz. (1 lb.) chubs of Honeysuckle White 93/7 Fresh Ground Turkey with Natural Flavoring
4-1 Pound Packages of Honeysuckle White Ground Turkey with Natural Flavoring Value Pack
16 oz. (1 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey
48 oz. (3 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey

85% Ground Turkey – Use or Freeze by Dates of 2/20/11 through 8/23/11

19.2 oz. (1.2 lb.) trays of Honeysuckle White 85/15 Ground Turkey
19.2 oz. (1.2 lb.) trays of Honeysuckle White Taco Seasoned Ground Turkey Colored with Paprika
19.2 oz. (1 lb. 3.2 oz.) trays of Kroger Ground Turkey Fresh 85/15
48.0 oz. (3 lb.) trays of Kroger Ground Turkey Fresh 85/15
20 oz. (1.25 lb.) trays of Honeysuckle White 85/15 Ground Turkey
48.0 oz. (3 lbs.) trays of Honeysuckle White 85/15 Ground Turkey Family Pack
16 oz. (1 lb.) trays of Honeysuckle White 85/15 Ground Turkey
19.2 oz. (1.2 lbs.) trays of Honeysuckle White Seasoned Italian Style Ground Turkey with Natural Flavorings
20 oz. (1 lb. 4 oz.) trays of Safeway Fresh Ground Turkey with Natural Flavorings * 15% Fat
(NOTE: Sold in Texas only at Randall’s and Tom Thumb, Use or Freeze by 03/12/11 through 04/30/11)

93% Ground Turkey – Use or Freeze by Dates of 2/20/11 through 8/23/11

19.2 oz. (1.20 lb.) trays of Honeysuckle White 93/7 Lean Ground Turkey
48 oz. (3.0 lbs.) trays of Honeysuckle White 93/7 Lean Ground Turkey Family Pack
19.2 oz. (1.2 lb.) trays of Fit & Active Lean Ground Turkey 93/07
19.2 oz. (1.2 lbs.) trays of Giant Eagle Ground Turkey Fresh & Premium Lean
19.2 oz. (1 lb 3.2 oz.) trays of Kroger Ground Turkey Fresh Lean 93/7
20 oz. (1.25 lb.) trays of Honeysuckle White 93/7 Lean Ground Turkey

Ground Patties

16.0 oz. (1 lb.) trays of Honeysuckle White Ground Turkey Patties with “Use by” or “Freeze by” dates of 2/20/11 through 8/23/11
16 oz. (1 lb.) trays of Kroger Ground Seasoned Turkey Patties Fresh 85/15, with “Use by” or “Freeze by” dates of 2/20/11 through 8/23/11
16.0 oz. (1 lb.) trays of Shady Brook Farms Ground Turkey Burgers with Natural Flavoring with the following “Use by” or “Freeze by” dates: 07/09/11, 07/10/11, 07/11/11, 07/15/11, 07/16/11, 07/21/11, 07/22/11, 07/24/11, 08/01/11, or 08/04/11

Frozen Ground Turkey – Production Dates of 2/20/11 through 8/2/11

16 oz. (1 lb.) chubs of Honeysuckle White Ground Turkey with Natural Flavoring
16 oz. (1 lb.) chubs of Spartan Ground Turkey
48 oz. (3 lb.) chubs of Honeysuckle White 85/15 Ground Turkey
40 lb. Bulk Packed Ground Turkey with Natural Flavoring for Food Service Use Only

These products were distributed at the retail level nationwide. Cargill Meat Solutions Corporation requests that consumers who may have purchased these products return them to the point-of-purchase. When available, the retail distribution list(s) will be posted on FSIS’ website at http://www.fsis.usda.gov/FSIS_Recalls/
Open_Federal_Cases/index.asp.

To prevent salmonellosis and other foodborne illnesses, wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry, and cook poultry—including ground turkey—to 165° F, as determined with a food thermometer.

This recall follows a July 29, 2011 FSIS Public Health Alert that was initiated due to concerns about illnesses caused by Salmonella Heidelberg that may be associated with use and consumption of ground turkey. A total of 79 persons infected with the outbreak strain of Salmonella Heidelberg have been reported from 26 states between March 1 and August 3, 2011. The outbreak strain of Salmonella Heidelberg is resistant to several commonly prescribed antibiotics. Among the ill persons with available information, 22 (38%) have been hospitalized and 1 death has been reported. As a result of the epidemiologic and traceback investigations, as well as in-plant findings, FSIS determined that there is a link between the Cargill ground turkey products and this illness outbreak. FSIS is continuing to work with CDC, affected state public health partners, and the company on the investigation.

FSIS will continue to provide information as it becomes available, including information about any further related recall activity. Individuals concerned about an illness should contact a health care provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Consumers with questions about this recall should contact Cargill’s consumer relations toll free telephone number at 1-888-812-1646. Media with questions regarding the recall should contact Cargill’s media contact Mike Martin at michael_martin@cargill.com or (316) 291-2126.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within six to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.