It’s A Matter Of Milk (Week Of Salmon Recipes, Day 5)
The best way to buy and store milk is a no brainer, but for those of you who don’t know the particulars, here’s a quick lesson on milk.
• Choose a carton over a clear plastic jug: The more light milk is exposed to, the more nutrients it may lose, espeically riboflavin and vitamin A. And the greater the chance it will develop an off flavor. So the paper carton does help in filtering out harmful light, other flavors, etc.
• Check the date: Milk generally stays good, unopened, until two or three days after the “sell by” date. On average, it takes milk three to five days to go from the cow to your grocers cooler. At the store, it has a shelf life of about two weeks. Ultrapasteurized milk, unopened, may be good for 50 to 90 days. Milk in aseptic cartons, which need not be refrigerated until opened, is good for up to a year unopened.
• Keep it cold: Pick up refrigerated milk just before you check out at the grocery store. At home, set your fridge at 40°F or below to prevent milk from spoiling faster than it should normally. Keep it on the middle to lower shelf at the very back of your refirgerator, which is the coldest spot in your fridge.
• Don’t contaminate it: After pouring milk, return the container to the fridge right away. Never pour unused milk back into the carton, it may contain bacteria.
• Use it or lose it: Once it’s opened, milk spoils in a week to 10 days. Go by the old standby and smell it, “the sniff test”. If it smells bad, throw it out.
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Earthly Eating Recipe: Week Of Salmon Recipes (Day 5)
Mexican Layered Salmon Dip
Severs: 5 cups dip or 40 servings
1 pkg. (8-oz.) Neufchatel Cheese, 1/3 less fat than cream cheese
1 tbs. Taco seasoning mix
1 cup Salsa (thick and chunky style)
1 cup drained canned black beans, rinsed
1/2 cup chopped green onions
1 cup 2% milk shredded cheddar cheese
1 cup shredded lettuce or spinach leaves
3 pkg. (13 oz. each) baked tortilla chips
2-3 salmon filletts
1. Poach slamon fillets by placed fish in a large saucepan, and add water to cover. Set pan over high heat. Bring to a boil; immediately remove from heat. Let stand 10 minutes; drain. Add to a large bowl and break salmon into small peices with a fork, drain any water that the fish may still have around it.
2. Beat Neufchatel cheese with electric mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Add poached salmon fillets after breaking into small pieces. Stir till combined very well. Spread onto bottom of 9-inch pie plate or quiche dish.
3. Layer reminaing ingreidents over Neufchatel cheese mixture, and cover.
4. Refrigerate at least 1 hour before serving. Serve with tortilla chips or crackers.
Happy Eating!
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