If you need to go somewhere and don't want to drive - call 618/253-8761. It's as easy as 1, 2, 3!

1 – Call your local RMTD dispatch office.

2 – State your transportation need:

a) Where you need to be picked up

b) Where you need to go

c) What time you need to be picked up, if you need a return trip.

3 – Dispatch will schedule your trip.

A 24-hour advance reservation is required but same day requests may be possible. This is an exciting service to have since many people need to go to Vincennes for medical needs and even Terre Haute for shopping needs! RMTD will have an office in the Commercium Building in June.

• If you've refrigerated iced tea and it becomes cloudy, pour 1 cup of hot water to 1 quart of tea to clear it up. This will dilute the tea so add fewer ice cubes.
• Add a little tarragon on your yellow summer squash – delicious!
• If you are making meat loaf or meatballs, handle the meat carefully. Don't pack it too tightly because it may become rubbery when cooked. You can use a fork for the mixing and a spoon or ice cream scoop for shaping.
• Make tuna sandwiches by emptying an undrained 6-oz can of water-packed tuna into a bowl, then stir in about 1/4 cup of quick-cooking oats. Wait about 15 minutes to let the oatmeal soak into the water before adding relish and mayonnaise. This helps stretch the tuna, and the oats add extra nutrition.
• After opening salsa, be sure to refrigerate and use within two months!

• Make "grilled" cheese sandwiches without added butter. First toast the two slices of bread. Immediately put cheese between the slices and microwave the sandwich just long enough to melt the cheese.
• Need a tasty topping for cakes and other desserts? Add extra flavor to reduced-fat frozen whipped topping with different extracts, such as coconut, cherry, lemon, etc. It's a real treat!
• Replace salt with a spicy seasoning for ribs, chicken and chops. Mix equal amounts of white pepper, cayenne pepper, black pepper, paprika, onion powder and garlic powder. Make a big batch and store it in a cool, dry place for up to 6 months.
• Enjoy sausage gravy over biscuits for breakfast with less fat by making a plain white sauce. Add salt, pepper, a dash of cayenne pepper and sage. It tastes just like it was made from sausage drippings.

Food Safety Rules - Following the basic food safety rules will reduce the risk of food borne illness.

Cook - Food safety experts agree that foods are properly cooked when they are heated for a long enough time – and at a high enough temperature – to kill harmful bacteria that can cause foodborne illness. A food thermometer is the best way to know for sure that the food has cooked to the recommended temperature. The instant-read thermometer is an easy to use safe thermometer. It is not designed to stay in the food during cooking, but is used when you think the food is done. Just insert the thermometer into the thickest part of the food for 15 to 20 seconds and the dial will show the internal temperature. These thermometers are inexpensive and are available at most stores.

Cooking Temperatures - We are most concerned that animal products are cooked to the correct temperature to prevent foodborne illness. Here are a few foods and the recommended temperature.

• Cook roasts and steaks to at least 160°F
• Cook chicken and turkey to 165°F
• Cook ground beef to at least 160°F.
• Cook eggs until the yolk and white are firm. Don't use recipes in which the eggs remain raw or only partially cooked.
• Fish should be opaque and flake easily with a fork.

Once the foods are cooked, serve immediately to prevent bacteria from growing as the food cools. When cooking in a microwave oven, cover food, stir and rotate for even cooking. If you reheat food, leftovers should be heated to 165°F. Bring all sauces, soups and gravies to a rolling boil to make sure all harmful bacteria are killed.

Chill - Chilling foods properly is just as important as cooking them safely. Germs grow fast between 40° and 140°F – referred to as the Danger Zone. You can slow or prevent germs from growing on the food by refrigerating quickly. Check the temperature of your refrigerator; it should be at 40°F or below. Remember:

• Refrigerate or freeze perishables, prepared foods and leftovers within 2 hours. If the temperature is 90°F or above, then they should be refrigerated within one hour.
• Never defrost food at room temperature. Thaw food in the refrigerator, in cold water or in the microwave if it will be cooked immediately.
• Separate large amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator.

Traveling with Food - Remember when you bring food home from the grocery store or leftovers home from a restaurant it must be refrigerated within 2 hours of purchase or serving. Any perishable food left at room temperature for longer that 2 hours should be thrown away. Be sure to follow these four rules – Clean, Separate, Cook and Chill to have a safe and healthy summer.

- Barbara Farner, Extension Educator

All of our county schools can earn money if we, Crawford County HEA ladies, will collect the small symbols on various food items. The Box Tops program keeps getting better! As always, you can find the familiar Box Tops coupon on hundreds of your family's favorite products from General Mills. And now, you can find them on Ziploc® and Kleenex® products, too! Collect them and drop them off at the Extension Office. Please look for the"Box Tops for Education"symbol!

Breakfast Torillas - Make scrambled eggs and roll them into a corn or whole wheat flour tortilla. You could add veggies and salsa. It's easy and wholesome – and kids LOVE IT!

BROILED GRAPEFRUIT

2 medium grapefruit

2 teaspoons sugar

1/2 t. ground cinnamon

1/2 t. ground nutmeg

Cut grapefruit in half crosswise; remove seeds, and loosen sections. Place cut side up in a broiler pan. Combine sugar and spices; sprinkle 3/4 tsp. mixture on each grapefruit half. Broil 6 inches from heat 2 to 3 minutes or until sugar is bubbly.

MARINATED ASPARAGUS SALAD

1 lb. fresh asparagus

1 small red onion, halved and thinly sliced

1 or 2 tomatoes, chopped

Italian salad dressing

Cook asparagus. Cool. Combine with onion and tomatoes and enough salad dressing to moisten (2-3 tablespoons). Stir gently. Cover and refrigerate several hours or overnight. Stir before serving. Serves 4.

BAKED POTATO CHUNKS

1/4 c. flour

1/4 c. grated Parmesan cheese

3/4 t. salt

1/8 t. pepper

6 large potatoes, cut into quarters

1/3 c. butter, melted

Preheat oven to 375°. Mix flour, cheese, salt and pepper in a large resealable plastic bag. Add potatoes; shake to coat. Pour melted butter in a 9x13 baking pan. Arrange potatoes in butter. Bake for 1 hour; turning once. Serves 6.

FRUIT DIP

8 oz. cream cheese

1/2 c. Cool Whip

1/2 c. marshmallow crème

Pink food coloring, optional

Beat ingredients with a mixer until smooth and well blended. Serve with apple slices, bananas, pineapple, strawberries, etc.

CHICKEN PASTA & VEGETABLES

4 ounces uncooked pasta

1 cup broccoli, chopped

1/2 cup 1/4-inch strips of carrot

1 teaspoon vegetable oil

2 skinless boneless chicken breast halves, cut into 1/2-inch strips

1 clove garlic, finely chopped

1/3 cup fat-free ranch dressing

2 tablespoons grated Parmesan cheese

1 teaspoon shredded fresh or 1/8 teaspoon dried basil leaves

Cook and drain the pasta as directed on package – except add broccoli and carrot 1 minute before pasta is done. Sauté chicken and garlic in oil over medium-high heat 2 to 3 minutes until chicken is no longer pink in center; remove from heat. Stir in dressing, cheese and basil. Toss with pasta and vegetables. Serves 2. Nutrition: 405 calories, 12 g fat, 100 mg cholesterol, 560 mg sodium, 60 g carbo-hydrate, 5 g fiber

FLUFFY FRUIT SALAD

1 (20 oz) unsweetened pineapple tidbits

1 (16 oz) whole-berry cranberry sauce

1 (11 oz) mandarin oranges, drained

1 (8 oz) frozen whipped topping, thawed

1/2 to 1 teaspoon grated orange peel

1/2 cup pecan halves, toasted

In a bowl, combine drained pineapple tidbits, cranberry sauce and oranges. Fold in whipped topping and orange peel. Serve on lettuce if desired. Garnish with pecans just before serving. Store leftovers in the refrigerator. Yield: 14 servings. Nutritional Analysis: One 1/2-cup serving (prepared with light whipped topping) equals 138 calories, 10 mg sodium, 0 cholesterol, 23 gm carbohydrate, 1 gm protein, 5 gm fat. Diabetic Exchanges: 1-1/2 fruit, 1 fat.