Standard-Speaker from Hazleton, Pennsylvania • Page 6

Standard-Speaker EIGEEORS THURSDAY, MAY 23, 1996 Page 6 Hints from Heloise Dear Abby 1 rjrr- 'ft A i A-- Dear Heloise: My mother bought my kids a bunch of the big sidewalk chalk. The kids had a great time with the chalk, but, unfortunately, I am left with chalk-stained clothing. What is the best way to deal with these stains? I hope it's easy, as I will probably have a lot of the stains because the kids love the chalk! JoAnne Glaser, San Antonio Here's how to remove chalk stains from washable clothing, according to a leading manufacturer of the colored chalk. Place the stained area of the clothing (face down) on white paper towels and blot with some rubbing alcohol. Next step? Wash the clothing in the hottest water safe for fabric, using your favorite brand of laundry detergent and bleach for colored clothing.

Rinse and check to be sure the stain is gone before putting the clothing in the dryer. If the stain remains repeat the above process. Heloise COOKED TURKEY Dear Heloise: A cooking hint I have used for years is to cook a turkey and place the cut-up meat in 212-cup amounts in freezer bags and freeze. I can use the meat in soups, casseroles, sauces, main dishes, and supper is ready in less than an hour. I don't have to a chicken to get the precooked meat.

It saves a lot of time! Jennifer Dickinson, Greenfield, Ind. NO-LUMP BROWN SUGAR Dear Heloise: For all those who live in arid climates, I have found a way to keep brown sugar soft. Simply wrap a wedge of apple in cheesecloth and seal it in with the brown sugar. I keep my brown sugar sealed in a jar. Lois Eichenberger, Colorado Springs, Colo.

HAIRCUT ON THE MOVE Dear Heloise: I have moved over 14 times and have found that a really good photo showing my hairstyle from the front and side saves so much time in letting a hairdresser know how I prefer to have my hair cut. Most of us pick from a magazine, but we may not have that type of hair. It is hard for a stylist to say that your hair won't look like that when you have a photo of your own hair to prove that it will! Janet Lorette, McGaheysville, Va. Thighs are an easy, make-ahead way to enjoy turkey's great taste and nutritional benefits on the grill. grill for tempting turkey dinners By ABIGAIL VAN BUREN DEAR ABBY: In response "Illinois Reader," whose huU band has an incurable illness and wants people to refrain from asking about him when she's ou in public, as she'd like a break; from her heavy responsibilities; 1 My daughter was also' diagnosed with a rare, incurable4 disease, and it's hard for me to understand "Illinois Reader" not wanting her friends to ask about her husband.

At the time of my daughter's diagnosis, she was expected to live only a few weeks. Well, thiqt! was nearly a year ago, and she is doing much, much better' However, many of our so-called "friends" did not visit and have also stopped asking about her? Although my daughter hasn't' stopped living, caring or loving; it seems that our friends have! Right now, we need all the' love, support and prayers we can get. So I say: "Please ask how my daughter is doing. If lets me know that you care still think about us. It is not an invasion of privacy, nor is it an intrusion into our lives." I'm sorry that "Illinois Reader" feels so burdened that she needs a break from it all.

However, it is even more unfortunate that many people will not ask other caregivers about their; loved ones. You may print my name. JACQUI TAPTTO, LAWTON, OKLA. DEAR JACQUI: It's possible your friends do not mean to be selfish or Many people don't know; what to say when someone they know is experiencing a crisis. They feel and react by avoiding the" subject.

As illustrated by you and "Illinois Reader," each caregiver has different, needs, and no one is a mind, reader. It is up to you (and all caregivers) to offer guidance by expressing your needs to friends and relatives. Your honesty will be appreciated, and you will appreciate the; results. DEAR ABBY: This is in response to the letter from "New Jersey Reader" who attended a wedding where the bride's grandmother pushed the. younger women out of the way so she could catch the bouquet.

At my wedding seven years' ago, my grandmother also sure she caught the But unlike "New Jersey, Reader," I was delighted and; proud! (My grandparents' mar-, riage lasted more than 40 years before Grandpa passed Everyone had a great time at our reception, and the "bouquet incident" (as it has become known) made the event even! more memorable. My grandmother still has the! bouquet, and I know that it's; very special to her. She alwaysj had a beautiful flower and she was the one who supplied most of the flowers for our wedding. I don't remember who caught! the garter, but I'll always1 remember who caught the hoxJ quet! DEBRA HELENA MONT. DEAR DEBRA: Your grandmother sounds like a' special lady.

Thanks for sharing a lovely memory. 1 What teens need to know' about sex, drugs, AIDS, and getting along with peers and' parents is in "What Every Teem Should Know." To order, send a-business-sized, self-addressed envelope, plus check or money1 order for $3.95 ($4.50 itT Canada) to: Dear Abby, Teen' Booklet, P.O. Box 447, Mount' Morris, 111. 61054-0447. (Postage is included.) -1 Warm weather food-care tips to take you safely on a picnic and home again 2 tablespoons each reduced-sodium soy sauce and olive oil 1 tablespoon maple syrup 1 teaspoon allspice Vz teaspoon each cinnamon, thyme, salt and pepper Vi teaspoon each cayenne and nutmeg 2 pounds turkey thighs, skinned and excess fat removed In processor fitted with metal blade or in blender, process onion, garlic, ginger, peppers, vinegar, orange juice, soy sauce, oil, syrup, allspice, cinnamon, thyme, salt, pepper, cayenne and nutmeg until smooth.

Remove Va cup; cover and refrigerate. In self-closing plastic bag, combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly. Prepare grill for indirect heat cooking. Cook thighs over hot coals 25 to 30 minutes per side until meat thermometer, inserted in thickest portion of thigh, registers 180 degrees.

During last 10 minutes, brush thighs with reserved marinade. Serve with favorite rice dish and grilled vegetables, if desired. Serves 4. Approximate nutrient content per serving: 263 calories; 27 gm protein; 12 gm fat; 10 gm carbohydrate; 680 mg sodium; 97 mg cholesterol. GRILLED CITRUS TURKEY TENDERLOINS 2 tablespoons each orange juice, lemon juice and lime juice 1 tablespoon each oil, honey and chopped cilantro V2 teaspoon each chili powder and minced garlic Vi teaspoon each cumin and pepper 1 pound turkey tenderloins, butterflied Vz teaspoon salt In large self-closing plastic bag, combine orange, lemon and lime juices, oil, honey, cilantro, chili powder, garlic, cumin and pepper; seal bag and shake to mix.

Add tenderloins to marinade, seal bag and refrigerate overnight, turning occasionally to marinate evenly. Prepare grill for direct heat cooking. Cook over hot coals 4 to 5 minutes per side until meat is no longer pink in center, juices run clear, and meat thermometer reaches 175 degrees. Serves 4. Approximate nutrient content per serving: 181 calories; 28 gm protein; 4 gm fat; 7 gm carbohydrate; 336 mg sodium; 70 mg cholesterol.

Grilling is a great way to enjoy wonderful summer weather, while keeping the heat out of the kitchen. What's more, grilling offers easy clean-up so there is more time to enjoy other favorite summer activities. Creativity is the key to a savory meal on the grill. Use spices, herbs, marinades and sauces to prepare a tantalizing meal with the added benefit of minimal clean-up. Remember convenient, versatile, nutritious and tasty turkey is a meat for all seasonings.

For a complete guide to turkey on the grill, please send your name and address to: Grill-O-Rama, 1225 New York NW, Suite 400, Washington, D.C., 20005. ORIENTAL BARBECUE TURKEY THIGHS 3A cup plain barbecue sauce Vi cup sliced green onions, white and green parts 3 tablespoons reduced-sodium soy sauce 2 tablespoons sesame seeds, toasted 1 teaspoon minced garlic Vi teaspoon ground ginger 2 pounds turkey thighs, skinned and excess fat removed In a 2-cup measure, combine barbecue sauce, onions, soy sauce, sesame seeds, garlic and ginger. Remove Va cup, cover and refrigerate. Pierce holes in thighs using tines of fork. In self-closing plastic bag, combine thighs and remaining marinade.

Seal bag and refrigerate overnight, turning occasionally to marinate evenly. Prepare grill for indirect heat cooking. Cook thighs over hot coals 25 to 30 minutes per side until meat thermometer, inserted in thickest portion of thigh, registers 180 degrees. During last 10 minutes of cooking, brush with reserved marinade. Serve hot with favorite rice dish and a vegetable, if desired.

Serves 4. Approximate nutrient content per serving: 231 calories; 28 gm protein; 8 gm fat; 9 gm carbohydrate; 937 mg sodium; 97 mg cholesterol. JAMAICAN JERK TURKEY THIGHS Vi cup medium onion 1 large clove garlic 1 teaspoon fresh ginger, peel-, ed and thinly sliced 2 jalapeno peppers, seeded and ribs removed. Va cup red wine vinegar cup orange juice Tangy Oriental Barbecue Turkey Fire up the Since the dawn of man, fire has been an integral part of preparing savory, smoky feasts. What started out as a mere survival technique has turned into one of America's favorite pastimes outdoor cooking.

Whether fixing a simple after-work meal or a full-blown barbecued banquet, nothing quite beats the taste of grilled foods. Grilling techniques have come a long way since early man created his first grilling tools, and so have the delicious options for meals on the grill. The light taste of versatile turkey is a great base for any recipe. Ground turkey, turkey wings, turkey thighs, turkey breasts, turkey sausage and other products are available to make the most of the grilling season. Turkey is also naturally lower in fat and sodium than other meats, and can be used in any recipe.

With turkey, the possibilities are endless. Create a mixture of favorite spices, rub the spices into any turkey product, refrigerate for one hour or Avoid cross-contamination. Raw meat products often carry bacteria. This bacteria is easily killed when the meat is cooked. Until it's cooked, however, care must be taken not to spread bacteria from the meat to other foods, which won't be cooked before eating.

Keeping raw meat, fish and poultry products well separated from salad ingredients is important en route and on site. Chopping salad ingredients on the same cutting board used to cut up chicken is a sure way to spell disaster. Also, keep raw meat in a sealed container at the bottom of the cooler so the juices don't bleed on other foods. Plates and utensils that come into contact with raw meat should not be used for serving cooked meat or other foods. Cook meats, poultry and fish thoroughly.

In response to recent problems with E. coli bacteria, the Food Safety Inspection Service now recommends all ground meats to be cooked to 160 degrees F. Your burger and steaks will be safe if they're no longer pink in the middle and juices run clear from the center. Keep foods hot or cold. Once prepared, it's important to keep foods at safe temperatures until eaten.

This means keeping hot foods hot and cold foods cold, not in-between. Prepare your cooler properly. It should be well insulated and packed with chopped ice. Cold drinks in cans help keep other foods cool. A cooler full of ice keeps food colder longer than an ice pack in an insulated bag.

Because hot air rises, put the longer, and cook over direct heat with your favorite sauce; take a marinade recipe that calls for another meat, and enjoy it with turkey; try cooking a whole turkey over indirect heat with some water-soaked wood chips scattered over the coals turkey takes on the delicious flavor of whatever you add to it. Grills have evolved also. Kettles, hibachis, smokers and gas grills all offer a char-grilled flavor. Many purists will only use charcoal grills, but the convenience of gas grills makes it easier than ever to enjoy outdoor cooking every night. Both charcoal and gas grills can be used for direct heat cooking and indirect heat cooking.

What method you use depends on the meat you are preparing. Direct heat cooking is great for most cuts of turkey, but indirect heat allows slower cooking for larger cuts so that meat is thoroughly cooked on the inside, and brown and moist on the outside. The trick is to keep the temperature of the fire consistent so that the meat cooks evenly. food below the ice or sandwich it between two layers. Whenever possible store the cooler in the shade or throw a blanket over it to help insulate the ice.

Keep the lid on as much as possible. Pack the salad in a few small containers instead of one big serving bowl. Smaller units chill faster and can be used as needed, while the rest can be kept safe in your cooler. The mayonnaise you buy at the store is not a food-poisoning villain. Its high acid content actually slows bacterial growth.

But the minute you mix mayonnaise with other ingredients, it raises the pH and moisture level and can create problems. Barbecue first, then put the rest of the food out just before you're ready to serve the meat. A good rule of thumb is to serve it quick and eat it quick. When in doubt, throw it out. Perishables should not be left out for more than two hours, in 60-70 degree weather, or one hour at temperatures above 80 degree.

To avoid having to discard leftovers, return them to a well-iced cooler as soon as possible. When you get home. Discard the food and clean out the cooler with water, letting it air dry. There's too much potential for bacterial growth. You can save foods that don't present a safety hazard, such as fresh fruits and chips, but throw away the cooked foods.

If you have any questions about food safety, contact USDA's Meat and Poultry Hotline at 1-800-535-4555 from 10 a.m. to 4 p.m. Monday through Friday. Warm weather means picnics, and a little planning can help keep the "bugs" from spoiling the event. But bugs aren't the only small creatures you run the risk of inviting.

The bugs we don't see can be the most devastating. Food-poisoning bacteria can begin to multiply and cause illness at temperatures of 60 degrees At temperatures of 80 degrees and above, they multiply very quickly. The risk of food poisoning increases. Here are some warm weather food-care tips to take you safely from the store to your picnic site and back home again. Purchase it safe.

Buy perishable products last at the store and take them right home to the refrigerator. Consider taking along some thermal or insulated bags or a small cooler for the ride home. Planning. When planning a picnic choose foods that pack easily and last well in a cooler with ice. Good foods to bring on picnics include raw vegetable salads and relishes, fresh fruit and juices, chips, breads, peanut butter and hard cheese.

Keep it clean. When preparing foods for the picnic, keep food, hands, and work areas clean. While this generally is no problem at home, it can be a challenge in the middle of a campground or park. To compensate, do as many food preparation tasks as possible ahead of time at home. Also, keep your picnic supply basket stocked with a clean tablecloth, disposable wash cloths, sanitary wipes and paper towels.

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