- Man accused of setting fire to Delta bar; posted photos of it burning on Facebook (9/17/17)5
- McClure man accused of leaving children in hot truck while gambling in casino (9/19/17)1
- Say Cheese: The story behind the famous sandwiches at the East Perry Fair (9/22/17)
- New boutique store advocates for special-needs people (9/19/17)
- Anne Limbaugh dies, leaves legacy of caring (9/22/17)
- Planet Fitness to anchor Town Plaza shopping center (9/18/17)2
- Former major-league slugger Darryl Strawberry to speak at La Croix (9/20/17)
- Mo. conservation agents help fight fires in western U.S. (9/15/17)
- Retailer may come to Jackson; rezoning needed first (9/17/17)2
- Young entrepreneurs add fresh ideas, unique offerings for area market (9/18/17)
Use precautions with raw eggs in any recipe
To the editor;
In the Recipe Swap for Feb. 13, there may be some confusion on one of the recipes. If a person read the whole column, it did state that raw eggs are dangerous, but the recipe gave the option of using six raw eggs. Pasteurized egg products would be all right to use without cooking, but the USDA and the American Egg Board do not recommend consuming eggs that have not been pasteurized or heated to a temperature of 160 degrees.
The use of raw eggs could lead to illness from the salmonella microorganism. This could pose a serious or possibly fatal threat.
To reduce the risk, the eggs, sugar and condensed milk could be beaten together, and then carefully heated to a temperature of 160 degrees, stirring constantly over low heat or in a double boiler. The heated mixture will coat a metal spoon when it has reached that temperature. Cool the mixture in the refrigerator, then continue by adding the other ingredients.
This means of heating the eggs, milk and sugar can be used for any of the older ice cream recipes that use raw eggs.
University of Missouri