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| Memo
No. 2058 May 19th, 2008 |
WARNING
Don't wash reusable polycarbonate drinking bottles with very hot water or store hot beverages in them, since that can greatly increase the release of bisphonel A (BPA) into liquid subsequently stored in them. According to a recent study at the University of Cincinnati. BPA is a hormone-like chemical that has been linked to health problems in animal research. In this study new and used bottles containing cool or room- temperature water released minute amounts of BPA. But after being briefly exposed to boiling water, the plastic released 15 to 55 times more BPA. The longer the fluid stays in the bottles, the more BPA it will contain. Wash polycarbonate bottles with mild detergent and warm water .... not in the dishwasher. Keep them out of the heat and discard them if they start to discolor or develop spider cracks.
Source: University of California, Berkeley, Wellness Letter, May 2008.
ANOTHER "THUMBS UP" RECIPE
I do like brunch recipes and Overnight French Toast with Berry Topping was a winner with tasters at the Bryan Chief recently. I added 1/3 cup sugar to the French toast part of the recipe instead of 1/4 cup.
OVERNIGHT FRENCH TOAST BAKE WITH BERRY TOPPING
- 12 cups cubed soft French bread
- 8 large eggs
- 3 cups half-and-half
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- Berry Topping
- 1 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup orange juice
- 1 12-ounce bag frozen unsweetened mixed berries (Flavorite brand)
- 3 cups fresh strawberries cut into quarters
Spray bottom of 3-quart baking dish with cooking spray. Place bread cubes in dish. In large bowl, beat eggs, half-and-half, 1/3 cup sugar, cinnamon, salt and vanilla with a wire whisk until smooth; pour over bread cubes. Cover tightly; refrigerate overnight but no longer than 24 hours. Preheat oven to 350F. Uncover dish; bake until golden brown and knife inserted in center comes out clean. Meanwhile, in 2-quart saucepan, stir together 1 cup sugar and the cornstarch. Stir in orange juice until smooth. Stir in mixed berries. Heat to boiling over medium heat, stirring constantly. Cook about 6 minutes or until topping is slightly thickened. Remove from heat. Just before serving, stir in fresh strawberries. Serve warm over French Toast Bake.
Source: Adapted from Betty Crocker recipe.
The next recipe is a brunch type dish but it serves only 2 people and is made in the microwave. When was last time you cooked an entree in the microwave? It's still one of the best ways to have dinner in a hurry!
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HAM AND CHEESE HASH BROWNS
- 3 cups frozen hash brown potatoes with onions and peppers (I used Ore-Ida Potatoes O'Brien)
- 1/3 cup fat-free, less sodium chicken broth
- 1/2 cup drained canned artichoke quarters, chopped (I used the rest on panini sandwiches)
- 1/4 cup chopped scallions
- 1/8 teaspoon black pepper
- 1 cup cubed fully cooked smoked ham
- 1/2 cup shredded Monterey Jack cheese
Combine potatoes and chicken broth in a 1-quart microwave-safe dish. Cover with a lid and microwave on high 12 minutes, stirring after 6 minutes. Uncover dish. Stir in chopped artichoke hearts, scallions, black pepper and ham. Sprinkle with cheese. Microwave uncovered on high 1 minute. Recipe makes 2 servings
Source: Adapted from Cooking Light magazine recipe.
FAVORITE DORM RECIPES
Some of you are probably thinking: "Is this a joke?" I lived in the dorm at Purdue my first two years and can remember having very satisfying meals. Back then, breakfast and lunch were served cafeteria style and dinner in the evening was served by waiters. It's where I first had shredded carrot and raisin salad and scalloped potatoes and hot dogs. Sunday dinner was especially nice with homemade rolls included. Mary Ann ate in the dorm during her first year at Purdue and thought the meals were okay but nothing memorable. My brother's only complaint was he didn't get enough meat. Mother told him, no one would give him as much as he liked!
Believe it or not and in spite of horror tales your students have brought home about dorm food, enough Purdue graduates requested recipes from the residence halls that they now give seniors living there a spiral-bound cookbook of what they term "Favorites of the Purdue University Residences." I was able to buy a copy recently for $4.95. Over the weekend I made Peanut Butter Chocolate Chip Cookies that are good enough to add to my list of favorite recipes!
PEANUT BUTTER CHOCOLATE CHIP COOKIES
- 1 1/4 cups creamy peanut butter
- 1 1/2 cups butter (3 sticks)
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 3/4 cups all purpose flour
- 2 teaspoons baking soda
- 2 cups chocolate chips or chunks
Gradually add sugars to peanut butter and butter. Cream until smooth. Add eggs and vanilla. Beat thoroughly. Add flour and baking soda. Mix well. Stir in chocolate chips. Spoon dough onto parchment paper-lined cookie sheets with a rounded teaspoon. Bake in 375F oven for 8 to 10 minutes. Recipe made 6 dozen cookies.
Source: Favorite Recipes of the Purdue University Residences. |
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