Home > Food & Health > Food > Preparation > Home > USDA Food Stamp Nutrition Connection Recipes Now Available in English & Spanish [Image: Shopping for food] English and Spanish USDA easy to read recipes Surviving Thanksgiving: Keep Food Safe, Don’t Overindulge [Image: Thanksgiving dinner] You can fry it or roast it. Just don’t let that turkey or other foods served at the holidays spoil, says LSU AgCenter nutritionist Beth Reames. Learn ways to keep food safe and how to avoid overindulging. Fried Turkey Gets Nutrition Nod (Distributed 11/09/07) “It’s not as unhealthy as it sounds,” says LSU AgCenter nutritionist Dr. Beth Reames about fried turkey, “if you don't eat the skin of the bird.” Certain Pies Dangerous At Room Temperature (Distributed 11/09/07) The holidays are time to enjoy special desserts you may only make once a year. To prevent getting foodborne illness, refrigerate pies containing eggs and milk, such as pumpkin, custard and cream pies, according to LSU AgCenter nutritionist Dr. Beth Reames.  more articles... Only 1 Cooking Temperature To Remember (Distributed 11/09/07) If you’ve been confused in the past about the temperature you needed to cook your holiday turkey, you now need to remember only one temperature, 165 degrees. Past food safety guidelines recommended higher temperatures for some poultry products, including 170 degrees for chicken breasts and 180 degrees for whole birds. Freezing Yams or Sweet Potatoes [Image: Freezing Yams or Sweet Potatoes] The Louisiana yam is an exceptional type of sweet potato, sweet and flavorful, with a soft moist flesh. It is delicious whether baked, boiled, fried, mashed, candied or used in hundreds of other ways — from main dishes to desserts. This publication includes information on the nutritive value, selection and preparations for freezing, boiling or candying yams or sweet potatoes. No Raw Eggs Make sure your lemon ice box pie or key lime pie is safe for the Easter holidays, warns LSU AgCenter nutritionist Dr. Beth Reames. "Eating raw or undercooked eggs is a risk for foodborne illness." Make it Fast: Kitchen Tips [Image: Make it Fast: Kitchen Tips] This publication includes information on how to prepare a healthy supper every day without spending hours in the kitchen. It also includes information and tips to save time and money. Strawberries Nutritious and Healthy LSU AgCenter nutritionist Dr. Beth Reames says to choose Louisiana strawberries for a nutritious, healthy treat. Microwave Containers Examined Closely Although consumers don’t give much thought about the kinds of containers they use in the microwave, not all plastics are safe, according to LSU AgCenter nutritionist Dr. Beth Reames. Fortunately, she says consumers can depend on the U.S. Food and Drug Administration for careful testing of microwave containers. Louisiana Yams [Image: Louisiana Yams] Yams are one of nature’s most nutritious root crops and are among the most versatile of all foods. This publication includes information on how they can be prepared dozens of ways. Freezing Leafy Greens [Image: Freezing Leafy Greens] Greens are one of the few fresh vegetables that grow well in the late fall, winter and early spring. Greens make significant contributions of nutrients to the diet and can be served in a variety of ways. Freezing Fruits [Image: freezing fruits] You can enjoy the delicious flavor of fresh fruits year-round by freezing fruits and berries during the short season when they are plentiful and relatively inexpensive. Freezing will not improve the quality of any food but will maintain it if the procedures recommended in this publication are followed. The Mayhaw [Image: The Mayhaw] The mayhaw is the fruit of the thorny hawthorne tree. Learn about mayhaw production, use, harvesting and how to to make jellies, jams and syrups from this wild fruit. Recipes included. Click for more information...