Spring Salad Bowl
DIRECTIONS:
Marinate vegetables
INGREDIENTS:
separately in French dressing
2 cups blanched* peas, or 1 can drained and chill for one hour. Line
6 blanched caulifowerets (1 cup)
salad bowl with outside
2 cups blanched green beans, or 1 can
leaves of lettuce, and place
drained
4 lettuce cups around
2 tomatoes, peeled and sliced
center of bowl. Fill each with
1 head lettuce
one of the vegetables and
Radish roses
garnish center of bowl with
French dressing for marinade (gluten-free watercress and radish roses.
such as Kraft)
Serves 6.
Watercress for garnish
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*Water blanching: Bring water to a
rolling boil (1 gallon water per 1 pound
vegetables) in blanching pot. Put
washed vegetables in basket and
lower into boiling water. Cover pot. Lift
out after the prescribed time and cool
off quickly in ice water.
Peas for 2 minutes; cauliflowerets 3
minutes; green beans 3 minutes.
RSteam blanching: Basket needs to
R
sit at least 3 inches above bottom
of pot. Bring 1-2 inches of water to
a boil. Put vegetables in basket in a
single layer, lower into pot and cover.
Start blanching time as soon as pot is
covered. Increase time by 1½ times
more than water blanching. Remove
and quickly cool.
Spring Candy List
Cool Soup Safely
Spring Salad Bowl
Complimentary Copy – MARCH 2015
Cover photo by Linda Jacox
Spring Candy List
Tootsie
Roll: All candy is
gluten-free. Andes Mints,
Baking Chips, Candy Carnival,
Blow Pops, Charm Pops, Sugar Babies,
Carmel Apple Pops, Charm Blow Pops Minis,
Charms Flat Pops, Dots, Crows, Tootsie rolls, Cry
Baby Extra Sour Candy, Cry Baby Extra Sour, Bubble
Gum, Double Bubble, Fluffy Stuff Cotton Candy, Junior
Mints, Frooties, Sugar Daddy, Tootsie Pops, Nik-L-Nip Wax
Bottles, Razzle’s www.tootsie.com/faqs
Gimbals Fine Candies: All candy is gluten-free, dairy-free, soy-free,
egg-free, peanut-free www.gimbalscandy.com/allergen-free
Yummy Earth: All candy is gluten-free. Sour Beans, Fruit Snacks, Gummy
Bears, Lollipops and Drops http://yummyearth.com/
Surf Sweets: All candy is gluten-free. Organic Fruity Hearts, Organic Fruity
Bears, Organic Spring Mix Jelly Beans, Gummy Bears www.surfsweets.com/faqs/
See’s: All candy is gluten-free. www.sees.com/pdf/SeesAllergenInfo_2014.pdf
Endangered Species Chocolate: All candy bars are gluten-free www.chocolatebar.com/
Verified February 2015
docs/esc_faq.pdf
Premium Chocolatiers: A no gluten, dairy, eggs, or nuts company www.
premiumchocolatiers.com/valentines-c-28.html
Wrigley: All products are gluten-free (except Altoid mini pepper­mints) including
Starburst, Orbit, Juicy Fruit, Wrigley’s Spearmint extra gum, Doublemint gum, Skittles,
Lifesavers, Eclipse Gum, Winter­fresh Gum, Lifesavers, Airwaves www.wrigley.com/
global/brands/us-brands.aspx
Hershey: Kisses and Nuggets www.thehersheycompany.com/nutrition-and-wellbeing/
nutrition-information/special-dietary-needs/gluten-free-products.aspx
Just Born: Mike and Ike, Hot Tamales, Peeps (verify labeled gluten-free), Goldenberg’s
Peanut Chews, Teenee Beanee www.justborn.com/get-to-know-us/faqs
Jelly Belly: Jelly Beans www.jellybelly.com/frequently-asked-questions
Nestle: Baby Ruth, Nips, Divine filled Chocolate, Sno Caps, Raisinettes (dark and milk
chocolate), Oh Henry, regular size and original flavored Butterfinger (snack size not GF)
Clif Bar & Company: Fruit Rope
Natural Candy Store: Specialty candies made for the holidays may differ from tradi­
tional packaging. Always check the label! http://www.naturalcandystore.com/category/
special-diets
M&M’s: Plain and Peanut (Not pretzel M&M’s) http://us.mms.com/us/legal/allergen.html
Necco: Products which do not contain gluten from wheat, rye, oats or barley:
NECCO Wafers, NECCO Chocolate Wafers, Candy Buttons, CANADA Mints &
CANADA Wintergreen, Mary Jane, Banana Splits Chews, Mint Julep Chews,
Haviland Thin Mints, Haviland Wintergreen Patty, Sky Bar, Sweet­hearts (Valentine’s
Day), Mary Jane Peanut Butter Kisses (Halloween) www.necco.com/FAQs.aspx
Dove: Large Milk Chocolate and White Chocolate Bunnies, Flat and Oval Eggs, Milk
Chocolate and White Chocolate http://us.mms.com/us/legal/allergen.html
Product packaging can change, and seasonal products may be packaged in a separate facility
that handles gluten. Always read the label when verifying gluten-free.
Cool Soup Safely
Improperly cooled leftovers
cause most food-borne
illnesses. Keep hot foods hot
and cold foods cold.
The safe zones for perishable
food is above 140°F or below
40°F.
Food safety experts recom­
mend refrigerating leftovers
within 1-2 hours.
Good Housekeeping placed
one-gallon of hot soup pot and all - in refrigerators
stocked with typical gro­
ceries. The results showed it
took up to 76 hours for soup
to cool to safe temp­era­tures,
and a nearby milk spiked to
50°F!
Hot soup, even when divided
into quart containers, can
take up to 19 hours to
cool down to 40°F – while
surrounding temperatures
may spike as high as 70°F.
Even placing the hot soup in
an ice-bath – in which soup
was cooled to 60°F before
refrigerating – the soup still
remained above 40°F for
longer than the two-hour
cutoff food safety experts
recommend. This method
did, however, protect other foods
from temperature fluctuations.
We recommend these steps to
reduce the risk of food spoilage:
• Plan ahead. Before starting
a large batch of soup, adjust
the refrigerator to its lowest
temperature and clear the top
shelf.
• Divide the leftover hot soup into
2-4 cup containers and place
in a sink of ice water for a half
hour before refrigerating.
• Use the top refrigerator shelf
for storing hot foods - heat
rises – and may spoil nearby
perishables
• To safely reheat soup, bring to a
boil, stir as needed, and simmer
a few minutes.
• Purchase an instant-read
thermometer for foods. Consider
an independent refrigerator
thermometer to monitor
temperature fluctuations.
Adapted from Good Housekeeping, Nov. 2011
“Worries go down better with soup.”
~Jewish Proverb