Savannah Valley District

Freezing Prepared Foods

Christine Patrick, County Extension EFNEP Agent Preparing food ahead of time and freezing it can save time, add variety to your menu, offer quick meals for unexpected company and provide nutritious choices for busy days. When you are preparing a main dish, it takes only a little more effort and time to make enough for […]

Tiny Tastes Add Up

Christine Patrick, County Extension EFNEP Agent Food is everywhere during the holidays. You may be tempted to nibble on goodies, even if you manage to resist large portions of high-calorie food at meals and parties. Let’s look at how “tiny tastes” add up throughout the day: Taste 1: OOPS! I broke that cookie removing it […]

The “Germiest” Items in the Kitchen

Christine Patrick, County Extension EFNEP Agent We all know that cleanliness in the kitchen is crucial for the prevention of foodborne illness. Constant cleaning and sanitation of counters, appliances, and utensils is a requirement. While most of us are good at keeping the obvious kitchen items clean, there may be germs lurking in places that […]

Food Safety in Hurricanes and Floods

Christine Patrick, County Extension EFNEP Agent Flooding often accompanies hurricanes. Persons living in areas subject to floods should be ready to raise refrigerators or freezers by putting cement blocks under their corners. Canned goods and other foods kept in a basement or low cabinets should be moved higher. Flood waters may carry silt, raw sewage, […]

Finding Flavor in Marinades

Christine Patrick, County Extension EFNEP Agent What do you look forward to when you sit down to a meal? Are you most concerned with how the food looks or are you busier calculating the number of vitamins, fiber, and protein? For 99% of us, the answer is neither! The flavor is what you are looking […]

Deep-Fried Turkey

Christine Patrick, County Extension EFNEP Agent The deep-fried turkey is a delicacy that has been gaining popularity in recent years. Some people swear it’s the most delicious turkey you’ll ever put in your mouth. Even so, deep-frying a turkey is probably the most expensive way to cook the Thanksgiving bird and potentially the most dangerous. […]

Food Safety for College Students

Christine Patrick, Clemson Extension Health & Nutrition Educator Agent Is it safe to eat pizza that was left out overnight? Will I get sick if I eat a hamburger that is still pink inside? College students living away from home for the first time may be looking for answers to such questions that will not appear […]

Preserving Pumpkins & Winter Squash

Christine Patrick, County Extension EFNEP Agent The deep orange color of pumpkin flesh is a sure sign that pumpkin is a good source of Vitamin A. A one-half-cup serving of cooked pumpkin contains more than 100 percent of the required vitamin A and 26 calories. Pumpkin seeds are high in protein and fat. For pie filling […]

Homemakers Column: Frequently Asked Canning Questions

Christine J. Patrick, County Extension Agent – EFNEP As a novice or experienced home canner, you may have questions about safely preserving and storing high-quality foods. The following list of answers to frequently asked questions can give you the skills and confidence to make your canning experience successful. Can food be re-canned if the lid […]

Homemaker’s Column: Consider Nutrition When Dining Alone

Christine Patrick, County Agent If you’re eating alone regularly, you are part of an increasing trend. Each evening, one in ten Americans is dining alone. Whether it’s an adult heating up a cup of soup or a child micro-waving a TV dinner, dining alone can have its downfalls. Several research studies indicate that the diets of […]