Upcoming Events

Cottage Food Law Food Saefty Course

COTTAGE FOOD LAW FOOD SAFETY COURSEWhen: Monday, February 4th, 2019
Time: 3:00—4:00 p.m. AND 6:00—7:00 p.m.
Place: Pell City Municipal Complex Building Training Room, 100 Bruce Etheridge Parkway, Pell City, AL

Cost: $25.00 (pre-register online atwww.aces.edu/foodsafety/ )

Certificate will be presented upon passing test.

Registration Deadline: Wednesday, January 30th

The Alabama Cottage Food Law went into effect in 2014 and provides guidance and information for cottage food entrepreneurs. The law states that individuals can produce certain nonhazardous foods in their homes. Cottage food cannot be sold to restaurants, novelty shops, grocery stores, or over the Internet. The person operating a food business under the Cottage Food Law must attend and pass a food safety course approved by the Alabama Department of Public Health every 5 years. You cannot exceed $20,000 in gross sales of the food described under the Alabama Cottage Food Law.

This law states that individuals who obtain a Cottage Food Law certificate CAN sell the following food directly to the consumer: candies, jams and jellies, dried herbs, dried herb mixes, and baked goods including cakes, cookies, pastries, doughnuts, and breads. Foods that CANNOT be sold directly to the consumer include: baked goods with a component that requires refrigeration (custard pies, danish with cream filling, and cakes with a whipped topping), juices from fruits and vegetables, milk products, soft or hard cheeses, pickles, relishes, barbecue sauces, canned fruits and vegetables, garlic in oil mixtures, meats in any form, fried pies, fruit butters, candied or roasted pecans, candied or caramel apples, and popcorn (candied, coated, or flavored).

For more information about this course please contact Angela Treadaway at (205) 410-3696 or call the St. Clair County Extension Office at (205) 338-9416. You may also download publication FCS-2058, Cottage Food Law: Basic Rules and Regulations available online athttp://www.aces.edu/pubs/docs/F/FCS-2058/FCS-2058.pdf. Certificate will be presented upon passing test.

 — at Pell City Municipal Complex.

The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities), is an equal opportunity employer and educator. Everyone is welcome!

Can These Foods be Frozen?

Many calls come in on a regular basis to the County Extension Office on whether or not certain foods can be frozen or not.  Here is a just a few that come in frequently:

Can you freeze fresh meats in supermarket wrappings?

Unless you’ll use the frozen meat or poultry in a month or two, the U.S. Department of Agriculture recommends that you add a second wrapping for long-term storage. Overwrap with airtight heavy-duty freezer foil, freezer paper or place the package inside a freezer bag.

While it’s safe to freeze fresh meat or poultry in its supermarket wrapping, this type of wrap is permeable to air. Overwrapping the package helps maintain quality and prevent “freezer burn.”

Foods with freezer burn are safe to eat though they may be in dry in spots. Freezer burn causes grayish-brown leathery spots because air reaches the surface of the food. Cut freezer-burned portions away either before or after cooking. Discard heavily freezer-burned foods for quality reasons.

Can you freeze milk?

While pasteurized milk can be frozen; it may separate or be slightly grainy when thawed. Frozen milk works best for cooking, but you may find it’s still okay for drinking.

Freeze milk in plastic freezer containers or special freezer-proof glass jars. Leave some extra space at the top since milk expands during freezing. If packaged in a wide-mouth container, leave 1/2-inch head space for pints and 1-inch for quarts. If packaged in a narrow-mouth container (such as jars), leave 1 1/2-inch head space for either pints or quarts.

Plan to use frozen milk within a month. Thaw milk in the refrigerator. Stir well before using.

Can you freeze cheese?

Hard or semi-hard cheese can be frozen if cut in 1/2 to 1-pound blocks. Wrap in plastic wrap and then put in freezer bags. After freezing, cheese may become crumbly and mealy, but, it will retain its flavor. It works best for cooking.  Plan to use frozen cheese within 4 to 6 months. Thaw cheese in the refrigerator. Use soon after thawing.

The cheeses that freeze best are brick, Camembert, cheddar, Edam, mozzarella, muenster, Parmesan, provolone, Romano and Swiss. Blue cheeses are more prone to becoming crumbly but they’ll still taste good.   Cream cheese and cottage cheese do not freeze well however if they mixed into foods such as casseroles they do.

Can you freeze eggs?

Eggs can be frozen, but not in the shell. It’s best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label. As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.

Whole Eggs:  To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.

Egg Yolks:  To inhibit yolks from getting lumpy during storage you need add a little salt or sugar according to how you want to use the eggs, then stir gently not adding air.  Once again you can freeze in ice cube trays or small containers then repackage and label the container with the date. Use up extra egg yolks in recipes like sauces, custards, yellow cakes, scrambled eggs, and cooked puddings.

Egg Whites:  Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm then repackage and label the container with the date. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.

For more information on Food Safety, Food Preservation or Food Preparation call Angela Treadaway your Alabama Cooperative Extension System Regional Extension Agent in Food Safety/Preservation and Preparation at #205-410-3696.


The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities), is an equal opportunity employer and educator. Everyone is welcome!



Cold Weather Considerations for Cattlemen










An animal’s energy requirement increases in cold weather and this often means supplemental energy is needed in the diet. Providing additional hay to cattle during cold weather is certainly a good practice. Research suggests that cattle will increase forage intake by as much as 30% under cold conditions. This increase in intake means that the animal is using most of this energy for one thing… increased maintenance requirements. Cattle with a full rumen generate heat and energy that can help the animal achieve a more desirable body temperature. However, remember that forage quality is key every time! Depending on the quality of the forage and the magnitude of the cold, hay alone may or may not meet this increase in animal energy requirements. The best strategy for helping the cow meet her energy needs is to make sure that moderate to good quality hay (> 52% TDN) is available free-choice and provide a 20 to 30% increase in any energy supplement being fed during cold, wet weather to help overcome losses. Even with increased forage consumption during cold weather, it is likely that feeding low quality forage (< 52% TDN) alone will not meet the higher energy requirements of the animal. As cattle consume more low quality forage, the risk for compaction of the digestive tract increases, and can lead to serious health issues. If low quality hay is the only source available, it is important to provide a fiber-based energy supplement to help address nutrient deficiencies (i.e. soyhulls, corn gluten feed, whole cottonseed). Consider feeding cattle in the late afternoon or early evening. Increased heat production by the animal occurs 4 to 6 hours after forage and feed is consumed. Therefore, providing feed before temperatures reach their lowest point for the day can help combat some loss from the cold as well.  Keep in mind the only way to know the quality is to TEST YOUR HAY!


Upcoming Animal Science and Forages Programs for Central Alabama

February 1- 7:00 am       Beef Breakfast at the Montgomery County Extension Office

February 1- 11:30 am     2019 Cattle and Timber Outlook at the Sawmeal Restaurant in Brent, AL

March 2 – 9:00 am          Starting From The Ground Up: Know Your Soil Central Alabama! at the Chilton   Research and Extension Center in Clanton

For more information and registration regarding any of these upcoming programs contact your local county extension office or Josh Elmore, Regional Extension Agent Animal Science and Forages.  205-646-3610 or 334-850-7859

The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities), is an equal opportunity employer and educator. Everyone is welcome!

ServSafe Courses in Shelby County


ServSafe Courses

Date: February 13 & 20, May 16 & 23, August 15 & 22, November 7 & 14, 2019

Location: Shelby County Extension Office

56 Kelly Lane, Columbiana, AL. 35051

Time: 9:00am-3:00pm

Cost: $130.00 online, $140.00 check/cash/money order per person(2-day course)

Contact: Angela Treadaway

Office: 205-669-6763

cell: 205-410-3696

email: treadas@aces.edu

Click here to register:https://ssl.acesag.auburn.edu/payment/fscert/registrationForm.php


The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities), is an equal opportunity employer and educator. Everyone is welcome!

Turkey Tips

Thanksgiving dinner. Roasted turkey with pumpkins and sunflowers on wooden table

Are you planning on preparing a Turkey for Thanksgiving?  Planning ahead can make the traditional Thanksgiving meal safer and less stressful.  Here are some tips from your local County Extension Office to help make this year’s holiday meal a success.

Before purchasing your turkey, make sure you have ample space in your refrigerator.  Turkeys look smaller at the grocery store, so be careful not to underestimate the size of your bird.  Think about using a cooler to thaw and store your turkey.  The turkey should be kept on ice and should stay 40°F or below to prevent bacteria from growing.  Storing the turkey in a cooler will free up space in your refrigerator and will help keep the raw turkey juices from contaminating other items in your refrigerator.

Thawing and handling

Never defrost turkey on the counter! Turkey can be thawed in the refrigerator or in cold water. The refrigerator method is the safest and will result in the best finished product. Leave the bird in the original packaging and place in a shallow pan and allow refrigerator thawing time at a rate of 4 to 5 pounds per 24 hours. To thaw in cold water, keep turkey in the original packaging, place in a clean and sanitized sink or pan and submerge in cold water. Change the cold water every 30 minutes. The turkey will take about 30 minutes per pound to thaw. Cook the turkey immediately after it is thawed. Do not refreeze. If buying a fresh turkey, purchase it only 1 to 2 days before the meal and keep it refrigerated or on ice.  Once thawed, remove neck and giblets from the body cavities and keep bird and parts refrigerated at 40 °F or below until it is ready to be cooked.

Always wash hands with warm water and soap for 20 seconds before and after handling the turkey.

Cooking and stuffing

The single most important thing to know about cooking a turkey, no matter the cooking method, is that the turkey must be cooked to the proper internal temperature as measured with a food thermometer. An unstuffed turkey will generally take 14 to 20 minutes per pound to cook and a stuffed turkey will take additional time.

Stuffing should be prepared and stuffed into the turkey immediately before it’s placed in the oven at 325°F. Mix the wet and dry ingredients for the stuffing separately and combine just before using. Stuff the turkey loosely, about 3/4 cup stuffing per pound of turkey. Bake any extra stuffing in a greased casserole dish. Cooked inside or outside the bird, all stuffing and dressing recipes must be cooked to a minimum temperature of 165 °F. (For optimum safety and more even cooking, it’s recommended to cook your stuffing in a casserole dish.)

Take the temperature!  Insert a meat thermometer into the thickest part of the thigh, not touching bone. Cook to a minimum internal temperature of 165 °F as measured with a food thermometer.  If the turkey is done and the stuffing is not yet 165 °F, remove the stuffing from the turkey and place it in a greased casserole dish to continue cooking to temperature.


Size of Turkey Cooking Time Size of Turkey Cooking Time
Unstuffed  Stuffed
8 to 12 pounds 2 ¾ to 3 hours 8 to 12 pounds 3 to 3 ½ hours
12 to 14 pounds 3 to 3¾ hours 12 to 14 pounds 3 ½ to 4 hours
14 to 18 pounds 3 ¾ to 4 ¼ hours 14 to 18 pounds 4 to 4 ¼ hours
18 to 20 pounds 4 ¼ to 4 ½ hours 18 to 20 pounds 4 ¼ to 4 ¾ hours
20 to 24 pounds 4 ½ to 5 hours 20 to 24 pounds 4 ¾ to 5 ¼ hours

Safe carving and serving

It’s best to let the turkey rest for 20 minutes before carving to allow the juices to set, so the turkey will carve more easily. Use a clean cutting board that has a well to catch juices. Remove all stuffing from the turkey cavity. Make sure your knife is sharp before you start carving. Do not leave any extra turkey, stuffing or other leftovers out for more than two hours.

Storing leftovers safely

Remove the stuffing and carve the extra turkey meat from the bones. Within two hours, store leftover turkey in shallow containers and put in the refrigerator or the freezer. Use cooked leftover turkey, stuffing and gravy within 3-4 days. Cooked turkey keeps for 3-4 months in the freezer. When using leftovers, reheat the foods thoroughly to 165 °F or until hot and steaming; bring gravy to a boil before serving.

For more information:  you can reach USDA’s Meat and Poultry Hotline toll-free at: 1-800-535-4555, Monday through Friday, from 10 am to 4 pm Eastern Time. It also will be open from 8 am to 2 pm ET on Thanksgiving Day.   Additional food safety information is available on the Web at http://www.fsis.usda.gov  You can also contact Angela Treadaway your Regional Extension Agent in Food Safety/Preservation/Preparation from the Alabama Cooperative Extension System  at #205-410-3696.

Happy Holidays from your County Extension staff!  We hope you have a safe and joyous season.


Turkey and Broccoli Quiche


2 (9 inch) ready-made piecrusts

4 eggs

1 cup low-fat or skim milk

¾ cup low-fat cheddar cheese

¾ cup cooked, chopped turkey

1 (10 ounce) package frozen, chopped broccoli

¼ cup carrots, shredded

¼ cup finely chopped onion

¾ cup teaspoon garlic salt

Pepper to taste



  1. Preheat oven to 350°F. Bake piecrust according to package directions.
  2. In a mixing bowl, combine eggs, milk, garlic, salt and pepper. Mix well.
  3. Cook broccoli according to package directions. Pour off liquid.  Let broccoli cool; squeeze broccoli to remove some more water.  Make sure broccoli is well drained.
  4. Layer the turkey, vegetables and cheese into baked piecrust. Pour the egg mixture over the ingredients.
  5. Bake at 350°F for 30-40 minutes or until top is brown and a knife inserted in the center comes out clean.
  6. Let stand 5 minutes before cutting.

Makes 12 servings | calories 270 | total fat 16 g | saturated fat 6 g | protein 16 g | carbohydrates 17 g | fiber 2 g | sodium 450 mg


The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities), is an equal opportunity employer and educator. Everyone is welcome!


Catfish Recipes – More Than One Way










When people think of catfish they automatically think of fried catfish. Delicious, fried catfish can become tiring after eating it over and over again. These catfish recipes put a new spin on catfish and give you a variety of options to choose from.

Catfish Gumbo


1 pound skinned catfish fillets, fresh or frozen

½ cup chopped celery

½ cup chopped onion

1 clove garlic, finely chopped

½ cup chopped green pepper

¼ cup vegetable oil

2 beef bouillon cubes

2 cups boiling water

1 1 pound can tomato

1 10 ounce package frozen okra, sliced

2 teaspoon salt

¼ teaspoon pepper ¼ teaspoon thyme

1 whole bay leaf

Hot red pepper sauce, to taste

1 ½ cups hot cooked rice


Thaw fillets if frozen. Cut into 1 inch pieces. Cook celery, green pepper, onion and garlic in oil until tender. Dissolve bouillon cubes in water. Add bouillon, tomatoes, okra and seasonings. Cover and simmer 15 minutes longer or until fish flakes easily when tested with a fork. Remove bay leaf. Place ¼ cup cooked rice in each of six soup bowls. Fill with gumbo. Serves 6.

Lemon Pepper Catfish  


1 ½ pound catfish fillets

2 tablespoons melted margarine or butter

1 teaspoon lemon pepper seasoning

Salt, to taste


Clean, wash and dry fish. Preheat oven to 375 degrees F. Place fish in a single layer in an oiled baking dish. Drizzle butter over the fillets and sprinkle with lemon pepper. Bake 16 to 18 minutes. Fillets are done when a fork slices through the thickest part of the fillet with little resistance and the fish flakes easily

Comment: Lemon Pepper Catfish cooks well in a microwave oven. Use a microwave-safe dish. Very thin ends of fillets can be turned under to lessen the chance of overcooking. Cover with waxed paper and cook on high for 5 to 7 minutes per pound. Rotate the dish a quarter turn during cooking.

Grilled Catfish


6 or 8 whole catfish (about ½ pound each, dressed)

1.4 cup oil or melted margarine

Barbecue sauce for the Catfish

½ cup vegetable oil

¼ cup ketchup

1 tablespoon sugar

2 teaspoon Worcestershire sauce

1 teaspoon garlic salt

½ teaspoon dry mustard


Rinse catfish in cold water and pat dry with paper towels. Place on oiled grill rack four inches above hot coals. Cook 6 to 8 minutes on each side, basting regularly with oil. Larger fish will require longer time. Fish flakes easily when done. Season with salt, pepper and lemon or use the following barbecue sauce. Serve immediately.

Variation: For barbecued catfish, combine ingredients for barbecue sauce and pour over catfish in a shallow glass dish. Cover and marinate in refrigerator and cook as above, basting frequently with marinade sauce. Serve with additional sauce, if desired.


Featured Image: msaandy033/shutterstock.com


 The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities), is an equal opportunity employer and educator. Everyone is welcome!

Cooking with Pumpkin


Right now the pumpkins and winter squash are ripe and ready. Pumpkin and winter squash are a rich source of Vitamin A as well as fiber. Other nutrients you get from pumpkin include potassium, folic acid, copper, iron, and riboflavin. One cup of cooked solidly packed pumpkin/squash has only about 80 calories!

While it is much easier to use canned pumpkin, you can use fresh pumpkin and squash that you have cooked and pureed for your favorite recipes. There are several varieties of winter squash available including butternut, Hubbard, turban, buttercup, acorn, banana, mammoth, sweet dumpling, and the pumpkin.





Follow these tips for easy and safe pumpkin cooking:

  • Choose pumpkin or squash that has a bright colored skin, is firm and heavy for its size, with no damaged areas. Smaller pumpkins/squash may produce better products.
  • To use, cut it in half and scoop out the seeds. Place it cut side down in a baking dish and bake in a moderate (350 degree) oven until the pulp is soft. Let it cool slightly and then scoop the flesh out of the shell. You can puree it in a blender or food processor to make a smoother product and it is ready for pies, pumpkin bread, cookies or other product made with pumpkin puree.
  • To freeze pumpkin, first rinse the outer rind with cold water. Then cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Package, leaving ½-inch headspace. Seal, label container and freeze. Freeze in quantities that can be used at one time, for example, enough for one or two pumpkin pies.
  • Thaw pumpkin and squash in the refrigerator – not on the counter- before using.
  • To can pumpkin, you must can the pumpkin in chunks. Wash the pumpkin and remove seeds. Cut into 1-inch slices and peel then cut the flesh into 1-inch cubes. Add the cubes to a saucepot of boiling water and boil for 2 minutes, do not mash or puree. Pack the hot cubes into hot jars leaving 1-inch of headspace. Fill the jar to within 1-inch of the top with boiling hot cooling liquid. Remove air bubbles, wipe the jar rims, adjust the lids and process in a pressure canner at 10 pounds pressure – 55 minutes for pints and 90 minutes for quarts.
  • When you are ready to use the pumpkin, drain off most of the liquid and mash or puree and use as you would commercially canned pumpkin.
  • Check stored pumpkins occasionally and discard any that become soft or moldy

Orange Date Pumpkin Muffins

1 cup whole-wheat flour

1 cup al-purpose flour

2 tsp backing powder

1 tsp baking soda

½ tsp salt

½ tsp ground cinnamon

1 large seedless orange, scrubbed and cut into 8 sections(peel left on)

1 large egg

1 large egg white

2/3 cup fresh unseasoned pumpkin puree

½ cup packed brown sugar

¼ cup honey

3 Tbsp canola oil

¾ cup pitted dates, chopped

3 Tbsp chopped walnuts or pecans


Preheat oven to 400 degrees. Coat 12 standard muffin cups with cooking spray.

Whisk flours, baking powder and soda, salt, cinnamon in a large bowl.  Puree orange sections in a food processor or blender.  Add egg, egg white, pumpkin, sugar, honey and oil and process until mixed good.  Make a well in the center of the dry ingredients: add the wet ingredients and dates.  Stir with a rubber spatula until just combined.  Scoop the batter into the prepared pan and sprinkle with nuts.  Bake the muffins until the tops spring back when touched lightly approx. 18-20 minutes.  Let cool in pan for 5 min and empty out onto wire rack to cool before serving.


The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities), is an equal opportunity employer and educator. Everyone is welcome!


Community Gardens Workshop











Starting and Sustaining a Garden in Your Community

How Does Your Garden Grow?

This workshop is intended for groups in the initial steps of development as well as seasoned gardeners who would like practical “best practices” for achieving optimum gardening results.  The speakers will address a wide range of issues  from legal considerations in obtaining and using garden property to planning and maintaining a garden over time.

When:  Thursday, October 25th, 2018 9:00 AM-3:00 PM

Where:  2612 Lane Park Road Birmingham, AL.

More Information: 

The day-long workshop will cost $20 per person or $15 per person for two or more individuals from the same organization.  Seating is limited, so please register ASAP.

To register online: https://www.smore.com/cersj-community-gardens










9:00-9:15 Welcome

9:15-10:00 Land Ownership, Funding and Liability

10:00- 10:45 Garden Oversight: Leadership and Succession

10:45-11:00 Break

11:00-11:45 Siting the Garden & Choosing Crops

11:45-12:45 Lunch and Lessons Learned (panel discussion)

12:45-1:00 Break

1:00-1:45 Resources & Stakeholders

1:45-2:30 Trouble-Shooting

2:30-3:00 Questions & Feedback


More Information please contact:

Sallie Lee, leesall@aces.edu 205-879-6964 x 11

Bethany O’Rear, bethany@aces.edu 205-612-9524


The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities), is an equal opportunity employer and educator. Everyone is welcome!



A New Twist on Apple Recipes










Apples are considered one of the most popular ingredients to cook with during Fall. While the traditional ways to cook apples are delicious, this season you might want to try mixing things up a little bit. These recipes are sure to bring a new twist to this fall favorite ingredient.

Apple Walnut Cake


Nonstick vegetable cooking spray

2 tablespoons all-purpose flour

1/3 cup vegetable oil

1 ¾ cups sugar

3 egg whites

¾ cup unsweetened applesauce

1 teaspoon vanilla

1 teaspoon butter flavoring

3 cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground allspice

3 cups chopped, peeled apples

¾ cup chopped walnuts


Cut wax paper to fit bottom of a 10 inch tube pan, allowing ½ inch to extend up side of pan and center tube. Coat bottom of pan with cooking spray. Fit paper in bottom and coat bottom, tube and side with spray. Dust lightly with 2 tablespoons flour. Put oil in a small mixing bowl. Gradually add sugar, beating thoroughly after each addition. Continue beating until mixture looks creamy. Add egg whites, on at a time beat thoroughly after each addition. Continue beating until creamy Do not overbeat. Put egg mixture into a large bowl, being careful to remove it all.

Add applesauce, vanilla and butter flavoring; stir until evenly blended. In another bowl, combine 3 cups flour, soda, baking powder, salt and allspice; stir until evenly blended. Add flour mixture to egg mixture, adding about one-third of the flour at a time. Blend well after each addition. Add apples and walnuts. Stir until evenly blended. Pour into pan; spread evenly. Bake at 350 degrees F for 45 to 60 minutes or until done. Cool pan on rack for 15 minutes. Remove from pan; finish cooling on rack. To serve cut into wedges about 1 inch thick.


Apple Punch


1 6 ounce can frozen lemonade concentrate

1 6 ounce can frozen unsweetened orange juice concentrate

2 quarts unsweetened apple juice

2 quarts ginger ale, chilled


Thaw lemonade and orange juice concentrates. Combine and add apple juice; mix well. Chill thoroughly. When ready to serve, combine juice mixture with ginger ale. Serve over ice.


Scalloped Apples


2 cups dry bread crumbs

¼ cup melted corn-oil margarine

¼ cup sugar

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

1 teaspoon grated lemon rind

3 tablespoons lemon juice

¼ teaspoon ground nutmeg

Butter-flavor cooking spray

4 cups sliced unpeeled apples

½ cup hot water


Combine the bread crumbs, margarine, sugar, cinnamon, cloves, nutmeg, lemon rind and juice and mix until well blended. Put ½ cup of mixture aside for topping. Coat a 1 ½ quart baking dish with cooking spray. Sprinkle enough of the crumb mixture in the dish to cover the bottom. Add a layer of apples. Sprinkle crumbs over apples. Continue until all of the crumbs and apples are used. Add water. Cover top with ½ cup of crumb topping. Bake at 350 degrees F for 40 minutes. Serve warm. You can add sugar and cream if desired.

These recipes and more can be found in The Auburn Cookbook, a publication of Alabama Extension.


The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities), is an equal opportunity employer and educator. Everyone is welcome!


A Safe Tailgate Is A Happy Tailgate

Group of fans having tailgating cook out at football stadium

It is September in the South, and everyone has one thing on his or her mind: football. People from all over come together to spend time together and cheer on their favorite team.

For some of these people, the pre-game festivities are just as big as the football game itself.

Tailgating is an activity that has grown so much in recent years. At Auburn University, the green space outside Jordan-Hare turns into a sea of white tents; full of friends and families, games, grills, and even televisions for those not attending the game.







With all the fun wrapped up in a tailgate, it is important for tailgaters to keep safety in mind.

Here are three points consider while tailgating:

  1. How to properly prepare and cook food at a tailgate.

Tailgaters should thaw foods the night before at home in the refrigerator, then store in a cooler at all times until the meat is ready to be cooked. Leaving foods outside at room temperature to thaw allows bacteria to start growing on the outside edges, since they thaw first.

While grilling, it is important to pay attention to the temperatures meats need to reach when they are finished cooking in order to avoid foodborne illnesses.

“Salmonella and E-Coli are the most common foodborne illnesses because of either cross contamination of uncooked meats or not cooked to the proper temperature,” said Angela Treadaway, Regional Extension Agent in Food Safety with the Alabama Cooperative Extension System.

  1. Keep cold foods cold and hot foods hot.

There is a “temperature danger zone” from 41-135 degrees. Cold foods need to be kept at 41 degrees or below, and hot foods need to be kept at 135 degrees or above.

“Bacteria grow the most rapidly when food that is supposed to be kept cool is left out at temperatures between 70-125 degrees,” said Treadaway.

Temperatures normally reach above 70 degrees on a typical Saturday afternoon in the fall in the South, especially at the beginning of football season.

This applies to some of your traditional tailgate foods like sandwich meat, hamburger meat, coleslaw, potato salad, etc. Foodborne illnesses can occur when these foods have been left out and reach a temperature above 70 degrees, or meat you cook for lunch has been left out for over four hours and then eaten for dinner.

  1. The proper way to clean up and store leftovers.

In order to keep a clean, safe tailgate, keep moist Clorox wipes, handy wipes, and hand sanitizer available and use them often, according to Treadaway.

While cleaning up, do not reuse containers that held raw meat, and use separate coolers for foods and drinks. Also, never mix cooked foods with raw foods unless they are airtight containers and cannot leak.

When done safely and correctly, tailgating can be one of the most fun parts of a football Saturday, but a careless mistake can cause an exciting afternoon to take a turn for the worst.

Keeping these points in mind while preparing for the first tailgate of the season will lead to a successful and positive tailgate experience.


Angela Treadaway

Regional Extension Agent

Food Safety and Quality

Office: #205-669-6763

Cell: #205-410-3696

Email: treadas@aces.edu


The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities), is an equal opportunity employer and educator. Everyone is welcome!