Family and Consumer
Education Newsletter

For best washing action, mix large items like sheets with a few smaller items, like blouses or hand towels, in the same color range. Avoid wrapping sheets around the agitator post of the washer. They need to be free to move easily.
• The recommended amount of detergent on the label is based on average conditions: 5 to 7 pounds of clothes which are moderately soiled and are washed in an average amount of moderately hard water. Change any of these conditions and you should change the amount of detergent. More detergent may be needed for larger loads, heavily soiled clothes, a larger-capacity washer or hard water conditions. Slightly less detergent may be used if the water is soft, the clothes are only lightly soiled or the wash load is small.

• For the best cleaning action, clothes need room to move freely. Plus, there must be enough free water to carry away the soil easily. Fill the tub loosely, not completely.

• Detergents work best in warm-to-hot wash water. Consider using cold water only for washing clothes whose colors might fade or clothes that are only light soiled.

• Follow the manufacturer’s labels and add products accordingly. Some products like oxygen bleaches are added to the wash water before the clothes are added. Liquid fabric softeners go into the rinse water.

• Cold rinse water saves energy, makes ironing easier and helps prevent permanent press fabrics from wrinkling.

• Don’t overload the dryer. Clothes need room to tumble freely in order to dry fast and wrinkle-free.

• Use the specially designed permanent press wash and dry cycles for permanent press fabrics. To minimize wrinkling, the wash cycle has a special cool-down rinse. The drying cycle has a cooling-down period.

• To save energy, always wash a full load or match the water level setting to the amount of clothes being washed. When washing small loads, use a lower water setting.

Source: The Soap & Detergent Association, Cleaning Matters, 2005

1. Make a list of the recipes that your family likes. This can be a notebook or on cards… it will go to the store with you.
2. Read the weekly grocery ads for stores where you shop.
3. Plan your menu by writing down what you are having for each meal for a week. This can be written in pencil and then put on the refrigerator so all know the menus. A copy also needs to go to the store with you.
4. Check your pantry, refrigerator and freezer to see what items you need to buy in order to prepare the recipes on your menu. This becomes your “grocery list”. Some stores have handy lists available so pick some up on each shopping trip.
5. Check your coupons to see if you have any for the items on your list.
6. Once you get to the store, you may find some “unadvertised” specials. Make changes on your menu to take advantage of these specials. If you have the extra money, stock up on extras of products that will keep.
7. Use the “cost per serving” formula to determine the best buy. This is usually posted on the shelf beneath the product.
8. Remember that “availability” of food affects its price. Compare the price of fresh, canned and frozen to determine the best buy.
9. Save time and energy by having “planned-overs”. This is when you cook one for two meals, or put one meal in the freezer for later.

Put together a grocery-day kit. Your kit will include: the menu for the week, recipes, grocery list, coupons, a calculator and a pen or pencil. Keep this kit ready to go to the market and you will save time and money. Happy grocery shopping!!!

How much turkey do I need to cook?

Turkeys should be thawed in the refrigerator. Allow 24 hours for every five pounds of turkey, and after thawing, keep a turkey refrigerated for only a day or two before cooking.

Whether you buy a fresh or frozen bird is strictly personal preference. If you decide to get a fresh bird, buy it only a day or two before cooking. Never buy a pre-stuffed fresh turkey.

Thaw a turkey fast in cold water

Use a meat thermometer for safe Thanksgiving turkey

Keep turkey leftover safe

Refrigerate stuffing separately from the meat. Leftovers should be used within about three days. Freeze any leftovers that you’ll want to use after this time. Sliced cooked turkey that is wrapped tightly for the freezer will keep about four months. Frozen stuffing and gravy should be used within a month.

Foods frozen longer remain safe, but they may dry out or lose flavor. Leftovers should be reheated to 165° or until they’re hot and steaming.

Source: University of Minnesota Extension Service

• Baked Turkey: choose a plain bird over a self-basting bird. This will lower the sodium content. To make sure it is moist, leave the skin on while roasting, don’t overcook it and pour gravy on the meat after carving.

• Gravy: Use a fat-skimmer cup or freeze the juices in a shallow pan so you can remove the fat. This will save about 56 grams of fat per cup.
• Dressing: Use a low-sodium boxed stuffing mix and add sautéed onions, celery, apples and cooked rice. Add a little more broth and bake for half hour.
• Candied Yams: sweeten with apple or orange juice and add ground cinnamon. Omit the margarine or butter and marshmallows.
• Green Bean Casserole: Cook fresh green beans with chucks of potatoes and fat-free half-n-half instead of cream soup. Top with onions instead of fried onion rings.
• Mashed potatoes: Use skim milk, garlic powder and a little parmesan cheese instead of whole milk and butter. Use low-calorie margarine instead of butter.

Source: Food & Health Communications, Inc., 2002

Touchdown Cheesecake Spread

In a large bowl, combine cream cheese, celery, green peppers, onion, eggs, lime juice, salt, Worcestershire sauce, paprika, and pepper sauce. Spread mixture into a lightly greased 9-inch springform pan. Cover and chill 24 hours to allow flavor to blend.

To serve, remove the sides of pan. Sprinkle top with cracker pieces. Spoon Picante sauce in center of cheesecake. Serve with crackers.

Yield: about 6 ½ cups spread