Older adults are at greater risk of getting sick from harmful bacteria in food. Our immune systems weaken as we age, making it easier to get sick in our later years. Foodborne illnesses can be prevented by following some basic rules.

• Wash your hands, utensils and all surfaces with hot, soapy water before and after preparing food.

• Remember to wash your hands after using the bathroom or playing with your pets.

• Discard boards that have lots of cuts or scratches on the surface.

• Use paper towels or cloth towels to clean kitchen surfaces. Be sure to wash cloth towels often in the hot cycle of your washing machine.

• Wash all fruits and vegetables well, before peeling or slicing, under running water.

• Cut away any damaged or bruised areas, bacteria can grow in these places.

• Store cut, peeled and broken apart fruits and vegetables, such as melon balls, cleaned cut carrots and broccoli in the refrigerator.

• Wash hands, cutting boards, dishes, and utensils with hot soapy water after they touch any raw meat, poultry, or seafood.

• If possible use one cutting board for fresh produce and use a separate one for raw meat, poultry and seafood.

• Never place cooked food back on the same plate that previously held raw food.

• Separate and keep sealed all raw meats from other foods in your grocery cart and refrigerator.

• To prevent juices from raw meat, poultry or seafood from dripping onto other foods in the refrigerator, place these raw foods in sealed containers or plastic bags.

- Barbara Farner, U of I Educator

We are pleased to launch two new websites. The first -- Meat Safety for the Consumer -- provides basic information on foodborne illnesses, shopping and transporting meat, proper meat preparation techniques and ways to handle meats and seafood safely. The site was developed by Susan Brewer, professor of food science, and Karen Chapman-Novakofski, Extension Specialist, Nutrition. You can visit the site at: http://www.extension.uiuc.edu/meatsafety/

The second site is a new 4-H Program Planning website developed by Sheri Seibold, Extension Specialist, 4-H Youth Development - Volunteer and Staff Development. The site provides many tools for helping 4-H clubs plan their year's goals, activities, events and meetings. You can visit the site at: http://www.urbanext.uiuc.edu/4Hplanning/

With the bounty of fresh produce available this time of the year, try these fast, easy ideas to get your family more fruits in the morning:

• A banana breakfast hot dog – Peel and split a banana down the middle like a hot dog bun. Spread peanut butter down the middle to resemble a hot dog. Dab on strawberry jam to stand in for ketchup and serve with orange juice.
• An oatmeal sundae – Prepare oatmeal and put into a sundae dish. Pour some low-fat milk or yogurt over it and top with fresh fruit like berries or sliced peaches.
• Berries and granola – Top a cinnamon multigrain rice cake with low-fat vanilla yogurt, blueberries, raspberries, and low-fat granola with raisins.
• Fruit pizza – Spread low-fat yogurt on a small, whole-wheat tortilla and top with a colorful arrangement of sliced melon, berries, and bananas.

Your home should be your sanctuary, a place where stress is left at the door and your soul is nurtured. For a more comforting environment:

• Bring the outdoors in. Cut flowers and blooming bulbs, or pieces of wood, rocks and other natural elements can create a feeling of nature indoors.
• Bring green plants into your home, especially varieties that filter indoor pollutants. According to the Foliage for Clean Air Council, these include Gerbera daisies, Boston ferns, English ivy, chrysanthemums, Areca palms, spider plants and golden pothos. The Council recommends having two plants for every 100 square feet.
• Paint a room to correlate with how you want to feel while in that room. For instance, blue and green promote a relaxed feeling and may be good for the bedroom.
• Surround your senses with beauty. Artwork, fragrance, smooth textures and calming sounds all provide a pleasant environment in which to relax.
• Set aside a room or area for peace and calm. A place for spiritual reflection and meditation can provide shelter from noise and distraction.
• Clean out clutter. A low-maintenance home is refreshing after a day of hectic meetings, errands and chores. Fewer items can mean less frustration.
• Create an atmosphere of love. Display handmade or meaningful gifts from loved ones and photos of family and friends.
• Allow natural light to flow into your home. To take advantage of the sun's cycle without heating up your home, hang linen curtains (organic cotton, if possible) on windows that face north or south. If you have a nice garden or view from a window or two, keep those windows uncovered as much as possible when you are home.
• Read a book instead of watching television, or listen to music. If you desire or enjoy background noise, consider installing a small fountain to provide a soothing hum.

HOUSE SEASONING

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

FOUR CHEESE PASTA

8 oz. uncooked pasta (rotini, shells, bow-tie)
2 tablespoons butter
1-1/4 cups milk
1 pkg. Four Cheese Italian Sauce Blend
Cook pasta according to package directions. Drain pasta, but do not rinse; return to pan. Stir in butter, milk, and sauce blend. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium; cook and stir one minute or until sauce thickens slightly. Serve immediately.

FAST SAUCE

Heat 1 cup of grape jelly and 1 cup of cocktail sauce in a medium saucepan and cook on a low heat. Stir mixture constantly until it bubbles. Pour over meatballs. Yummy!

FOIL-PACK TACO CHICKEN

4 small boneless skinless chicken breasts (1 lb.)

4 t. taco seasoning mix

2 c. thinly sliced peeled potatoes

1 c. Mexican Style shredded cheese

½ c. salsa

¼ c. sour cream

Preheat oven to 400°. Sprinkle chicken evenly with seasoning mix. Place ½ c. of potatoes on center of each of the 4 large sheets of foil; top each with 1 chicken breast, ¼ c. of cheese and 2 T. of salsa. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in a 15x1 baking pan. Bake for 25 minutes or until chicken is cooked through and potatoes are tender. Remove packets from oven. Let stand for 5 minutes before opening. Top each serving with 1 T. sour cream. Clean up will be a snap!

EASY RED-CHILI DIP

Sauce for veggies or baked potato: Mix 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 teaspoon chili powder and 1/2 teaspoon ground cumin in a blender until smooth. Refrigerate in a sealed container for a few days.

FRUIT PIZZA

1 roll refrigerator sugar cookie dough
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
Suggested fruits: Strawberries, blueberries, kiwi, peaches, bananas, or any soft fruit, sliced
Glaze:
1 cup apricot preserves

1 tablespoon water
Spray pizza pan with Pam.Roll out dough dusting with flour.Place in pan, making a small ridge around edge of pan. Bake according to directions on package.Cool.Cream together cream cheese, sugar and vanilla.Mix until smooth and spread over cooked cookie.Arrange fruit on top of mixture in any pattern you wish.Brush glaze over fruit and cream cheese mixture.Cut with pizza cutter and serve.

BLACKBERRY COBBLER

1 to 1-1/2 quarts fresh or frozen blackberries
2 cups (about) sugar
6 Tablespoons cornstarch, or 1/2 cup flour
2 refrigerator pie pastries
2 Tablespoons butter or margarine

Combine the blackberries, sugar and cornstarch in a bowl and mix gently.Taste and add additional sugar if desired. Let stand at room temperature for 20 minutes. If using frozen berries, thaw and combine undrained berries with the sugar mixture.
Fit one of the pie pastries in a 10-inch deep-dish pie plate.Spoon the berry mixture into the prepared pie plate and dot with butter.Top with the remaining pie pastry, sealing the edge and cutting vents.Bake at 400° for 45 minutes or until golden brown. SERVES: 6 - 8

QUICK MAPLE-NUT CANDY

In a two-quart saucepan, heat one 16-ounce tub of ready-made vanilla frosting with 3/4 teaspoon of maple flavoring. When consistency is thin, stir in 1/2 cup of toasted chopped pecans. Drop level teaspoonfuls of the mixture onto a wax paper-covered baking sheet. Refrigerate until set and then store in a covered container.