Stuffing…

Apple Stuffing 1/4 C. chopped onions 1/4 C. chopped celery 2 T. margarine 4 C. dry bread cubes For 10 servings: 1/2 tsp. poultry seasoning 1/2 tsp. dried sage 1 C. diced, unpeeled apples Freshly−ground black pepper 1/2 C. chicken broth Cook onions and celery in small amount of butter at low temperature until tender. […]

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The 4 hour rule in cooking

Also known as flow of food, is basic the  4 hours handle of food between receiving to serving and can be done in stages. Those stages include recieving, thowing and cooking process. During each stage, food might be allowed to remain at ambient temperature for a time. To protect food and keep it safe  do […]

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