2008 March » I Love You Recipes

ALERT :: FOOD RECALL:: CHICKEN

Mar 202008

On March 14, 2008, Cagle’s Inc., a Collinsville, Alabama, company, voluntarily recalled approximately 943,000 pounds of various fresh and frozen poultry giblets and fresh carcasses with giblets inserted. The U.S. Department of Agriculture’s Food Safety and Inspection Service announced that the poultry may be adulterated due to improper disposition of the giblets.

The fresh and frozen poultry giblets and carcasses with giblets inserted were distributed to institutions and restaurants nationwide. Packages bearing the establishment number “P-548″ inside the USDA mark of inspection were repackaged for consumer sale and will not bear this establishment number.

The products were produced on various dates between 12/03/2007 and 03/12/2008.

The following products are subject to recall:

13-lb. bulk packages of “Cagle’s MRB BREADED GIZZARDS.” Product code: 49113

Bulk packages of “Cagle’s FRYING CHICKEN GIZZARDS.” Product codes: 61913, 61914, 61915

50-lb. bulk packages of “Cagle’s FRYING CHICKEN LIVERS.” Product code: 62150

Bulk packages of “Cagle’s FRYING CHICKEN LIVERS.” Product codes: 62921, 62924, 62931

13-lb. bulk packages of “OUR PREMIUM DELI PRE-BREADED CHICKEN LIVERS.” Product code: 12210

13-lb. bulk packages of “OUR PREMIUM DELI PRE-BREADED CHICKEN GIZZARDS.” Product code: 21210

40-lb. bulk packages of “Cagle’s FRYING CHICKEN HEARTS.” Product codes: 69934, 69938

33-lb. bulk packages of “Cagle’s FRYING CHICKEN SKINLESS NECKS.” Product code: 63191

33-lb. bulk packages of “Cagle’s FRYING CHICKEN SKINLESS NECKS.” Product code: 63005

Bulk packages of “Cagle’s FRYING CHICKENS WITH SKINLESS NECKS.” Product code: 39003

The problem was discovered through an inspection by the USDA Food and Safety Inspection Service (FSIS). In November, 2007, the Cagle’s plant installed new evisceration sorting equipment which changed the previous practice of condemning all viscera. FSIS has been unable to confirm that the plant had properly sorted or disposed of viscera from condemned carcasses. Some of the inspected and passed products may have been commingled with viscera from condemned carcasses.

The USDA has issued a Class 1 Recall with a priority Health Risk: High for potential adverse health situation. There have been no reports of illness at this time.

Recall Release number: FSIS-RC-010-2008

Media and consumers with questions about the recall should contact company the Executive Vice President Mark Ham at (404) 355-2820.

Black and Gold Banana Bars Recipe

Mar 192008

Black and Gold Banana Bars are a delight in every bite. This crowd favorite is easy to make and take, perfect for socials, picnics and brown bag lunches.

1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups ripe bananas, mashed (about 3 bananas)
1-1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa

Preheat oven to 350°. Grease a 13″ x 9″ baking pan.

In a medium bowl combine the flour, baking powder, baking soda and salt; stir to blend. In a mixing bowl thoroughly cream the butter and sugar. Add the egg and vanilla; beat until well combined. Add the flour mixture to the egg mixture and mix well.

Divide the batter, placing 1/2 into the medium bowl. Add the baking cocoa to one of the bowls of batter and mix well. Spread the batter with the cocoa into the bottom of the prepared baking pan. Spoon the remaining bowl of batter on top. Drag a knife through the batters to swirl the colors a bit.

Bake for 25 – 30 minutes; until light golden brown and a pick comes out clean.

Yield: 30 – 36 bars

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Grilled or Broiled Fresh Asparagus Recipe

Recipes, Side Dishes and Vegetables No Responses »

Mar 172008

This simple treatment of fresh asparagus is fabulous. Make extra if you need and add to salads or an omelet for an extra treat.

1 pound fresh asparagus
2 – 3 tablespoons extra virgin olive oil
1/4 – 1/2 teaspoon kosher salt
1/4 – 1/2 teaspoon black pepper, freshly cracked and ground

Remove the tough fibrous portion of the asparagus stem. Rinse the asparagus and drain thoroughly or pat dry. Place the asparagus on a plate and sprinkle with the olive oil, salt and pepper. Roll and lightly toss the asparagus to distribute the oil and seasoning.

Place the asparagus on a hot grill and turn when it starts to brown. Alternately, you can place the asparagus on a baking sheet in a single layer under a hot oven broiler. When the asparagus begins to brown, turn to cook the other side.

Yield: 4 servings.

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Quick and Easy Cilantro and Jalapeno Mayonnaise Recipe

Recipes, Sauces, Dressings and Condiments No Responses »

Mar 162008

Dress up a ham sandwich or burger with this lively Cilantro and Jalapeno Mayonnaise recipe. Another excellent use is with recipes that call for chicken to be coated with mayonnaise and baked.

1-3/4 cups good quality mayonnaise
2 tablespoons water
2 tablespoons white vinegar
1 fresh jalapeno chili
1 garlic clove
1/2 cup fresh cilantro
1/4 teaspoon pepper, freshly cracked and ground

Rinse and stem the jalapeno chili, removing the seeds if you want to reduce the heat. Peel the garlic clove. Rinse and shake the cilantro dry.

Place the jalapeno chili, garlic clove, mayonnaise, water, vinegar, cilantro and pepper into your blender or food processor. Process until the dressing becomes smooth. Season with salt to taste.

Store mayonnaise in the refrigerator in a tightly sealed jar.

Yield: 2-1/4 cups

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Florentine Style Eggs and Spinach Recipe

Breakfast, Brunch, Light Suppers, Eggs, Recipes No Responses »

Mar 152008

Eggs for dinner? Absolutely! Florentine Style Eggs and Spinach is a delicious recipe that goes well with an English muffin or with a sausage that is mild or sweet.

1 10-ounce package frozen spinach, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs
1/4 cup Parmesan cheese
1/4 cup heavy whipping cream
1/2 teaspoon paprika

Preheat oven to 325°. Butter 2 individual serving casserole dishes.

Place half of the spinach in each prepared casserole dish. Indent the center of the spinach with the back of a tablespoon to give the egg yolks a place to settle. Sprinkle the spinach with half the salt, half the pepper and 1 teaspoon each of the Parmesan cheese. Reserve the remainder of the cheese for the next step.

Break two eggs into a saucer. This will allow you to remove any broken shell or broken yolks. Gently slip the eggs, two to each portion, into the indent on top of the spinach; avoid breaking the yolks. Spoon 2 tablespoons of cream over the eggs. Divide the remaining Parmesan cheese and sprinkle over the eggs.

Place the casseroles on a baking sheet and bake in the preheated oven for 15 – 20 minutes until the eggs are firm. Dust each portion with 1/4 teaspoon paprika and serve immediately.

Yield: 2 servings

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I Love You Recipes

ALERT :: FOOD RECALL:: CHICKEN

Black and Gold Banana Bars Recipe

Grilled or Broiled Fresh Asparagus Recipe

Quick and Easy Cilantro and Jalapeno Mayonnaise Recipe

Florentine Style Eggs and Spinach Recipe

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