News-Press from Fort Myers, Florida • Page 73

3E Pood file NEWS-PRESS, THURSDAY, JUNE 5, 1986 This the eighth year for the contest, open to students 1 3 to 1 9 years of age who are attending junior high, high school or college. Each contestant must submit a complete menu plan in one of the contest's four categories family dinner, party for friends, dinner for two and weekend brunch. Each menu plan must include recipes that carry out a specific theme. Deadline for completed entries is June 30. Those interested should write for an official entry blank.

Write to "Now You're Cooking," National Competition, Education Seventeen Magazine, 850 Third New York, N.Y. 1 0022. For and from readers A reader looking for preserved ginger not candied ginger can find it at the Cheese Nook on Sanibel. Preserving with rosemary The tainted image of chemical additives has intensified research into natural compounds that are capable of preserving processed foods. One of the possibilities is an extract from the herb rosemary.

However, this particular seasoning has a strong odor and flavor that has inhibited its development as an antioxidant a category of preservatives that extend shelf life. In working to overcome this problem, Rutgers University chemists are isolating the desirable components and then distilling away the rosemary smell and taste through a patented process. Several major food companies have already expressed interest in the new natural preservative, so it may be used soon to preserve cereals, sausage and snack The same research team that is working on natural preservatives Stephan Chang and Chi-Tang Ho is also exploring the potential for obtaining a natural beef flavoring from the red meat. Such a flavor would have many applications In the processed food world and could prove to be a substitute for monosodium glutamate, also known as MSG. MSG is a popular flavor enhancer often associated with Oriental foods, but some people have allergic reactions to it.

Imported meats checked In the wake of the Soviet nuclear accident at Chernobyl, the U.S. Department of Agriculture will monitor meat and poultry imports from affected countries for radiation at U.S. ports of entry, said Donald Houston, administrator of USDA's Food Safety and Inspection Service. Houston said there appears to be no danger to these imports at this time; however, precautionary measures include requiring countries exporting meat and poultry to the United States to test ground-contamination levels. If those levels exceed a certain level, the countries will be required to institute a control program to assure that the amount of radiation in meat is below U.S.

protective action levels. As a check to assure compliance, USDA will monitor incoming shipments at points of entry. If monitoring indicates any radiation contamination, the product will be held while additional tests are performed in a laboratory to confirm the radiation level, Houston said. Chance for teen chefs Teen-age men and women who like to stir up some excitement in the kitchen can use that talent to help win a college scholarship or a trip to New York this fall in a national cooking competition sponsored by Seventeen magazine and General Foods Corp. Company FRTHE1 PURE KE yUL Ruth Fodal of Fort Myers has asked if aluminum from food cooked in aluminum pots is absorbed by the body and, if so, if it is harmful.

No, says Jeanne Goldberg, who writes the On Nutrition column that appears in the News-Press Food section. She says aluminum is an abundant mineral in foods but that it is poorly absorbed by the body and presents no health hazard because most of it Is excreted. She says the high aluminum content found In the brains of people with Alzheimers disease is not the result of using aluminum foil or aluminum pots in cooking. Fodal has another concern shared by many cooks: the safety of cooking pork in the microwave oven. Since long, slow cooking used to be recommended for pork to avoid trichinosis, she wonders if microwaving takes care of the problem.

According to U.S. Department of Agriculture and meat industry sources, there is no danger in cooking pork in the microwave if recommended cooking procedures are followed. Cooking pork until it has reached an internal temperature of 170 degrees is the main thing to remember. This is recommended for the conventional oven, too. Besides checking the pork to be sure it has reached the recommended temperature, cooks should rotate dishes during cooking and let the meat stand for 1 5 to 20 minutes after cooking to assure more uniform temperature distribution.

The effectiveness of this standing time can be increased by tenting the pork, but not wrapping it, in aluminum foil, researchers say. Trichinosis is a minor problem now, according to USDA Food Safety and Quality Service. This is because of the very low incidence of trichinae in hogs slaughtered today. Lillian Austin 1 25f FF Any size can or carton of Donald Duck Orange Juice. TO THE DEALER: For each coupon you accept as our authorized agent, we will pay you a face value plus handling charges, provided you and your customer have RECIPE FILE complied with the terms ot tnis oner.

Any otner application constitutes fraud. Invoices showing your purchase of sufficient stock to cover all coupons redeemed must be ehmm irin wii lnfi if nrrthihitaH tavoH nr roctrirloH Your customer must pay any sales tax. Cash value 125 of "0 1rent CiHamnnrt nnkin 1 1 A Mail tn Citrus World Inc J--w By The Associated Press P.O. Box 8880. Newoort Beach.

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