The San Bernardino County Sun from San Bernardino, California • Page 56

G8 I FOOD The San Bernardino County Sun WEDNESDAY. October 1, 1997 Jh?" Touchdown tailgate favorites fmmmp i i in '4-V!" 2Kb. AP WIREPHOTO Buffalo Chicken Wings are a popular tailgate party dish. Tailgaters need to pay attention to food safety The Associated Press Buffalo Chicken Wings are a favorite recipe for a tailgate party. The recipe is simple and easy to make.

When the party moves indoors, serve Fiery Bean Dip, Buffalo-Style Chicken Pizza, and Cheese and Pepper Stuffed Potato Skins. BUFFALO CHICKEN WINGS 2 pounds chicken wings Vt cup cayenne pepper sauce Vi cup melted butter or margarine Split wings at each joint; discard tips. Place wings on rack in foil-lined pan. Bake 1 hour at 425 degrees until cooked and crispy, turning halfway. Combine cayenne pepper sauce and butter.

Dip wings in sauce to coat completely. Makes 6 servings. Note: For crispier wings, deep-fry at 400 degrees (high) for 12 minutes until cooked and crispy; drain and serve. FIERY BEAN DIP 16-ounce can refried beans 8-ouuce package pasteurized process cheese, cubed Vt cup mild cbunky salsa 'j cup cayenne pepper sauce Tortilla chips or fresh vegetables, for dipping Combine beans, cheese, salsa and cayenne pepper sauce in large saucepan. Cook and stir over medium heat 5 minutes or until cheese melts and mixture is well blended.

Serve with tortilla chips or vegetable dippers. Makes 3 cups dip. BUFFALO-STYLE CHICKEN PIZZA 1 cup pizza or barbecue sauce 2 pre-baked pizza shells Vt cup thinly sliced celery 3 cups sliced cooked chicken 6 tablespoons cayenne pepper sauce 2 tablespoons butter, melted 2 cups shredded mozzarella cheese AP WIREPHOTO Buffalo-Style Chicken Pizza is quick and easy to make, using pre-baked pizza shells, bottled pizza or barbecue sauce and sliced, cooked chicken. 4 tablespoons cayenne pepper sauce 2 tablespoons butter, melted 1 large red bell pepper, seeded and finely chopped 1 cup chopped green onions 1 cup shredded Cheddar cheese Preheat oven to 450 degrees. Wrap potatoes in foil; bake in preheated 450-degree oven for 1 hour and 15 minutes or until fork-tender.

Let stand until cool enough to handle. Cut each potato in half lengthwise; scoop out insides, leaving a 'i-inch thick shell. (Reserve leftover potato for another use, such as mashed potatoes, home fries or soup.) Cut shells in half crosswise. Place shells on large baking sheet. Sweet way to accent Remember to wash your hands.

Clean counter tops, utensils and the sink before you begin. Wash cutting boards, knives and any other utensils you use to cut or trim fresh meat, fish or poultry' Do not handle cooked food on work surfaces that you have used to cut raw chicken or slice raw meat. Thoroughly clean all utensils and food-contact surfaces with warm, soapy water before using them for cooked food. Marinate meats in the refrigerator. Wash fruits and vegetables before you pack them.

Another important step in prevention of food poisoning is packing the food. Pack your foods efficiently. To protect your foods on the go, packing pointers include: Pack foods in a refrigerated, frozen or hot condition. Refrigerate foods before you pack them. Use insulated bags, coolers or wide-mouth thermoses to keep foods cold or hot.

Pack drinks separately from dips, salads and meats. Pack items you will use first on top. Store the cooler under a shady tree. Don't be stingy with ice. Use lots of it.

Now it's time to enjoy your tailgate party. What are you going to do to promote safe food for everyone to enjoy? For starters, keep food in the cooler until it's time to serve. Other serving tips include: Set up the table in the shade. Do not leave perishable foods at room temperature for more than two hours. If the ball-game begins at 7 p.m., begin serving at 4:30 p.m.

You can pick up the food at 6:30 p.m. and place it back in coolers. By Houje Weaver Beason Gannett News Service The football game starts at 7 p.m. The tailgate party starts at 3 p.m. However, you began getting ready for the party at 2 p.m.

The cooler is opened sitting in the sun. The grill is fired-up: the hamburger patties, however, are sitting on the picnic table waiting to go on. Other items on the picnic table chips, dips, desserts, salads and condiments are not covered. You have everything ready for the tailgate party. Every one is ready to cheer his or her favorite team on to victory.

Do you really want to eat what's at your tailgate party? Do you know what's wrong with your tailgate party? For starters, the cooler is not serving a purpose left sitting open and in the sun. What about the uncooked meat sitting on the picnic table? This is a potentially hazardous situation. Tailgaters may not be cheering at the football game but at an emergency room with food poisoning. By leaving food out on the table and uncovered you are also promoting unsafe food practices. Bacteria that are widely present in land and aquatic environments, on humans, animals and birds cause food poisoning.

Bacteria can multiply quickly at warm temperatures, usually between 60 and 125 degrees. Common bacteria that cause most cases of food poisoning include: Salmonella, Campylobacter jejuni, Staphyloc-cous. Clostridium perfringens and Shigella. How can you avoid food poisoning at your tailgate party? Mishandling food during preparation causes most food poisoning. Start your tailgate party ofT right with safety at home: With a name By Chuck Martin Gannett News Service ORRVILLE, Ohio Order an egg over easy with wheat toast here, and you can bet on the name of the jam they'll bring you.

Strawberry, grape, raspberry or orange marmalade the flavor doesn't matter. The brand is bound to be Smucker's, made by the jam and jelly giant based in town. "We could serve something else, but we prefer Smucker's," says Pamela Stutler. a waitress at Mrs. Restaurant on Main Street.

Her grandfather worked for the company. "You don't get caught dead eating anything else," says Bill Wagner, chewing a cinnamon roll (without jam) at Michael's Bakery across the street. "I tell people I'm from Orrville and they don't have a clue. I tell them I'm from where they make Smucker's, and they go, "Oh. Plainly, the people of Orrville are stuck on Smucker's.

the world's largest jam maker that is celebrating its 100th anniversary this year and the northeastern Ohio town's largest employer (435 workers). This clean and tidy city of 8.200 is also home to Schantz organs and the birthplace of irascible Indiana basketball coach Bobby Knight. But for most Orrvillians who breathe the fragrant jammy breezes, this is Jelly City. And as far as the company is concerned, the fond feelings are mutual. Unlike other corporations that grow up and move on.

the J.M. Smucker Company has i cup (3 ounces) Gorgonzola or blue cheese, crumbled Spread pizza sauce over crusts; top with celery. Place chicken in large bowl. Add cayenne pepper sauce and butter; toss to coat evenly. Arrange chicken over pizza crusts.

Sprinkle with cheeses. Grill over medium-high heat (or bake in a 400-degree oven) for 15 minutes or until crusts are crispy and the cheese is melted. Cut into wedges and serve. Makes 8 servings. CHEESE AND PEPPER STUFFED POTATO SKINS 6 large russet potatoes, scrubbed (about 4 pounds) teaspoon ground nutmeg Vt teaspoon salt Vt cup (1 stick) unsalted butter, at room temperature Vt cup cream cheese, at room temperature 1 cup granulated sugar cup packed light or dark brown sugar 2 large eggs 1 cup canned pumpkin pie filling Vt cup sour cream 1 teaspoon pure vanilla extract 1 cup chopped pecans Preheat oven to 350 degrees.

Lightly grease two 9- by 5- by 2Vt-inch loaf pans. Line the bottom of each pan with a piece of waxed paper and grease the paper. Lightly dust the pans with flour and shake out the excess. Sift the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg and salt together into a bowl; set aside. In another bowl, cream the butter, cream cheese and both sugars with an electric mixer un berries, Oregon raspberries, Michigan cherries and other fruit arrive in 390-pound barrels.

Smucker's also buys apples and tomatoes from Ohio farmers. Fruit is simmered and mechanically stirred in 16 stainless 330-gallon cookers to make jam, jelly, preserves, ice cream toppings and other products, including fruit fillings for Dannon Yogurt and Kellogg's Pop-tarts. It smells of an ethereal blend of strawberries, raspberries, pears and grapes, like a granny's kitchen, only lots bigger. farmer who practiced the Golden Rule doesn't mean the company hasn't changed with the times. In 1935.

the company expanded to the West coast by opening a processing plant in Woodburn, Ore. Smucker's later opened manufacturing plants in Salinas, and Memphis. and it operates nine other plants around the world. The company acquired a Canadian line of marmalades and dessert toppings in 19H8. and the next year it bought an Australian brand of preserves and jams.

Smucker's began diversifying products in 1948 by introducing dessert toppings, followed by peanut butter and syrups. More recently, the company signed an Preheat broiler. Combine 1 tablespoon cayenne pepper sauce and the 2 tablespoons melted butter in small bowl; brush on inside of each potato shell. Broil shells, 6 inches from heat, 8 minutes or until golden brown and crispy. Combine remaining 3 tablespoons cayenne pepper sauce with remaining ingredients in large bowl.

Spoon about 1 tablespoon of mixture into each potato shell. Broil 2 minutes or until cheese melts. Cut each piece in half to serve. Makes 12 servings. Frank's Original Redhot Cayenne Pepper Sauce gathering 1 cup granulated sugar 2 large eggs 1 cup creamy peanut butter, at room temperature Preheat oven to 350 degrees.

Sift together the flour, baking powder, baking soda and salt; set aside. Cream the butter, shortening and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the peanut butter. Add the reserved flour mixture by the cupful, beating at low speed to mix well.

Shape the dough into 1-inch balls and place on ungreased baking sheets l't to 2 inches apart. Press each cookie twice in each direction with the back of a fork to make a Crosshatch design and to flatten the cookie to about Vi-inch thick. Bake in the center of the oven until golden. 10 to 12 minutes. Using a metal spatula, transfer to a rack to cool.

Store in an airtight container for up to 1 week. Makes about 5 dozen cookies. line of pickles in the late 1960s. "We found the Smucker's name just didn't work with pickles," says Richard, with a snicker. Says his father: actually made a better pickle.

People just didn't know it." 1 Mfc like Smucker, why do anything else? a football til smooth. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin pie filling, sour cream and vanilla, and mix well. Stir in the dry ingredients until just combined. Fold in the pecans.

Spread the batter in the prepared pan and bnke in the center of the oven until a toothprdrtn-serted into the center comes out clean, about 1 hour. Cool the loaves in the pans on a wire rack for 15 minutes. Then run a knife around the edges of the pan to loosen the loaves, and turn them out onto the rack. Peel off the paper, and allow the loaves to cool completely. Makes 2 loaves.

COOKIE JAR PEANUT BUTTER COOKIES 2't cups all-purpose flour 1 teaspoon baking powder Vt teaspoon baking soda Vt teaspoon salt Vt cup (1 stick) unsalted butter, at room temperature Vt cup solid vegetable shortening, at room temperature 1 cup packed dark brown sugar agreement with Mars to create Smucker's Dove Ice Cream Toppings, and another with candy-maker Brnch and Brock to market jelly beans made with Smucker's jelly. The Smuckers admit only one new product went sour. It was a CB0jL The Associated Press Sheila Lukins has been a football fan since her cheerleading days at Staples High in Westport, Conn. Now this best-selling cook- book author cheers for great tail-gating parties the kind that gin with cool, -crisp weather, plaid blankets, a stationwagon and the extra effort of using real plates and silverware. Her recipe for Pumpkin Tea Bread is laced with cinnamon, allspice and ginger.

And her Cookie Jar Peanut Butter Cookies are supersoft and super-satisfying. The recipes are from Lukins' "U.S.A. Cookbook" (Workman Publishing, $19.95, paperback). They're perfect for packing for a tailgating party. PUMPKIN PECAN TEA BREAD 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground allspice teaspoon ground ginger Jam legacy It was 100 Octobers ago that Mennonite farmer J.M.

Smucker opened a small cider mill in Orrville, Ohio, and began simmering apple butter in copper kettles. In the early years, he delivered products door-to-door from a horse-drawn wagon. From his house, he watched the company grow during the last years of his life, to gain national distribution in 1942. Much of the plant dates from the early 1900s, but the cookers, conveyors and rapid-fire jar-filling machines inside the factory are state-of-the-art. Frozen California straw "I've worked at five other Smucker's plants, and I think the people in Orrville are the most dedicated." says plant manager Al Yeagley.

For nine-year plant employee Brad Booth of Orrville. whose mother. Donna, has worked for the company for 23 years, Smucker's is like a big family. "You can bring Paul or his sons over here, and they all know our names," Booth says. It's the Smucker management philosophy.

"My grandfather believed that if you treat people correctly, you'll get good results," Paul says. But just because Smucker's was founded by a conservative stayed put for a century. Says Orrville Mayor Dennis Steiner "I'm not surprised that they haven't moved. They're Orrville people." The mayor's son-in-law works for Smucker's. "This is the best place to be." says Paul Smucker.

grandson of founder Jerome Monroe Smucker and chairman of the company's executive committee. "The work ethic of the people here is high." The tall, white-haired man talks between bites of crusty rolls smeared with jam while sharing lunch with sons Tim. company chairman, and Richard, president. They sit around a wooden dining table in the turn-of-the-century Smucker House, former home of the founder, situated on Strawberry Lane at the edge of the 55 acre Smucker complex. "Orrville is the ideal location for us," says Tim.

"It's a great place to raise a family." All three of the Smuckers grew up in Orrville, working for the company as kids. "We never thought of doing anything else." Richard says. "It was kind of natural to go into the business." But with a name like Smucker, why do anything else? The Smucker's plant produces about 1.2 million pounds of product daily, making it the largest jam factory in the world. The technology is impressive, hut the backbone of the plant is the work force; the people on the line who mix batches of jelly and jam, taste it before it goes into jars and load it for delivery..