BREAKING NEWS

Agri office raises alert vs rice wastage

.... The Department of Agriculture (DA) raised the alert against rice wastage and bad eating habits saying the wasted cooked rice is enough to feed four million hungry Filipinos a year.

.... Quillope said the wasted cooked rice, which he said is three tablespoons every meal per day, could feed four million persons a year. –SunStar (March 30, 2011)

The overall food wastage is equal to 9% of total households. The lowest income class waste 8% of total food, while the middleclass wastes 11% and the highest income class 13%.

There is a positive associationbetween size of food wastage and income.

The higher the income is, the higher the amount of DEC. Hence household food wastage is positively associated with total amount of DEC.-Food and Agriculture Foundation of the United Nation (February 2006)

Sa isang pag-uusap…Anak: Papa ano pong

difference ng dinner at supper?

Papa: Anak, pag sa labas tayo kumain yun ang DINNER. Kung nagluto ang nanay mo at kinain natin, yun ang SUFFER!

Leftover...

Make-over!

RICE LEFTOVERS

TAHONG RICE

Ingredients¼ k or 1 cup mussels (tahong)2 tsp ginger strips1 tsp salt2 tbsp cornstarchSalt to tastePepper¼ cup margarine1 tbsp garlic, chopped3 cups leftover cooked rice½ tsp salt½ tsp pepper

Procedure1. Dredge mussels in

cornstarch, salt and pepper mixture. Stir fry mussels in 4 tbsp. margarine then set aside.

2. In the same skillet, add remaining margarine. Saute garlic and add cooked rice.

3. Add in mussels and season with salt and pepper.

TINAPA RICE

Ingredients½ cup margarine2 tbsp tinapa, shredded

and deboned6 cups leftover cooked rice1 tsp salt¼ cup spring onions,

chopped2 eggs cooked omelette

style, cut into strips

Procedure1. Melt margarine in a

wok and sauté garlic and shredded tinapa.

2. Add leftover rice and season with salt. Garnish with onions and egg strips.

Bread Leftovers

ADOBO PIZZAIngredients½ cup leftover pork or chicken Adobo,

flaked1 large green bell pepper, thinly sliced1 pc bulb onion, sliced into rings1 pouch (115g) Pizza Sauce100 g cheddar cheese8 pcs pandesal/loaf breadProcedure

Spread pizza sauce over loaf bread. Top w/ leftover adobo, bell pepper, onion, & cheese. Bake for 5-7 minutes.

SAVORY FRENCH TOAST

Ingredients2 eggs1/2 cup milk1/4 teaspoon cinnamon,

optionalbutter or vegetable oil4 slices day-old bread*Powdered sugar and

syrup, optional

Procedure1. In a shallow bowl with a fork, combine

eggs and milk.2. On medium, heat frying pan on stove.

Either melt a little butter or spray pan with vegetable spray.

3. Dip bread into bowl with egg mixture. Make sure both sides are wet. With fork, allow bread to drip over bowl.

4. Place slice of bread in pan. Continue process with the other slices. Turn slices over when bread slightly brown.

5. Cook final side. Remove cooked slices to a plate and keep warm. Sprinkle with powdered sugar and serve warm with syrup.

Fruit Leftovers

MANGO & NUT BITESIngredientsOverripe mango½ tsp. Cinnamon3 tbsp. Brown sugar¼ cup peanutsWanton wrappersProcedureCombine mango, cinnamon, &

sugar. Simmer over low heat until dry. Mix with nuts.

Place one tablespoon of mixture in wanton wrapper. Fold into triangles and seal edges with water. Deep-fry until golden brown.

FRUIT POPSIES

Ingredients1 (300 ml) can sweetened

condensed milk2/3 cup water4 cups pureed fruit in

season

ProcedureCombine all ingredients in a bowl. Pour into ice candy bags or ice molds. Freeze until firm.

VEGETABLE LEFTOVERS

SQUASH PUDDING

Ingredients1- ¼ cups squash, boiled

and mashed¾ cup condensed milk ¼ cup raisins2 tbsp butter½ tsp vanilla*1 cup young coconut

slivered (optional)

Procedure1. Combine first two

ingredients in a heavy saucepan. Cook, stirring constantly until thick.

2. Stir in raisins, coconut, and butter. Cook for 5 minutes more. Stir in vanilla and transfer to a serving dish.

CRISPY KANGKONG

Ingredient2 cups kangkong leaves,

washed and pat dryFor batter:¼ cup cornstarch¼ cup flour¼ cup plus 1 tbsp waterCooking oil for deep-frying

Procedure1. Coat kangkong leaves

with prepared batter. 2. Deep fry in hot

cooking oil until crisp. Drain on paper towels.

CHAYOTE ICE CREAM

Ingredients 1 can (big) evaporated

milk1 can (big) condensed milk2 pks all purpose cream3 cups chayote* ,young½ cup sugar, white¼ cup water

Pre-preparation1. Chill the cream overnight

.2. Wash, cut the chayote

into half, remove seed then shred.

3. Put the chayote, sugar, water in a double boiler then cook until half done (chayote mixture). Drain. Set aside.

Procedure1. Combine milk, cream and condensed milk.2. Blend or mix manually the ingredients w/

wooden spoon.3. Freeze 3-4 hours.4. Bring out the mixture then blend with the use

of electric operated mixer. Blend for at least 15 minutes or until fluffy.

5. Mix chayote then freeze. Serve

PROPER STORAGE OF REFRIGERATED FOODS

FOODS RECOMMENDED TEMPERATURES

(°C)

MAX. STORAGE PERIODS

REMARKS

MEATSVariety Meats 0-2.2 1-2 days Wrap loosely

Ham Slices 0-2.2 3-5 days May wrap tightly

Leftover cooked meats

0-2.2 1-2 days Wrap or cover tightly

Gravy, broth 0-2.2 1 day Highly perishable

Eggs, leftover 4.4-7.2 2 days Cover yolks with water

Cooked Dishes: eggs, meat, milk,

fish, poultry, cream-filled pastries

0-2.2 Serve day prepared Highly perishable

Foods Recommended temperatures (°C)

Maximum Storage Periods

Remarks

DAIRY PRODUCTS

Butter 3.3-4.4 2 weeks Waxed cartons, once opened wrap in tight container

Fluid Milk 3.3-3.0 5-7 days after date on carton

Keep covered and in original container

Hard Cheese (Cheddar,

parmesan, romano)

3.3-4.4 6 months Cover tightly to preserve moisture

Evaporated milk, canned, dry milk

10-21.1 1 year unopened Refrigerate after opening

Foods Recommended Temperatures

Storage Time Remarks

Fruits

Apples 4.4-7.2 2 weeks Room temperature until ripe

Avocados, bananas 4.4-7.2 3-5 days Room temperature until ripe

Berries, grapes, cherries

4.4-7.2 3-5 days Do not was before refrigerating

Citrus juice 4.4-7.2 1 month Original container

Pears, pineapples, citrus fruits

4.4-7.2 3-5 days Room temp. until ripe then

refrigerate

FOODS TEMPERATURE (°C) MAX. STORAGE PERIOD

REMARKS

Sweet Potatoes, mature Onions,

hard rind squashes

15.6 1-2 weeks at room temperature

Ventilated containers

Potatoes 7.2-10 30 days Ventilated containers

All other vegetables 4.4-7.2 5 Days max. for most; 2 weeks for

cabbage, root vegetables

Unwashed for storage

It is more blessed to give than to receive.- Acts 20:35b

Thank you amigos and amigas!