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Pahrump Mirror
Pahrump, Nevada
August 28, 1997     Pahrump Mirror
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August 28, 1997

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Foo 1, Health and Fitness " Pahrump Valley Gazette, Thursday, August 28, 1997 15 ,,|1! r Don't let tension put you in a "school daze" The Choppine Block by Philomena Corradeno When you see mushrooms, think "partner"-- enjoyed filled crepes, your partner in cuisine and the perfect partner for meats, fish, poultry, grains and pasta. A budget partner too as only a few can make a plain dish elaborate. Today we highlight their role in "wraps," the latest trend in the art of cooking and serv- ing. You're going to see and hear a lot about wraps. This is not a brilliant new idea. For generations we've tacos, ravioli, egg rolls, won tons and the like. Our Mushroom and Brie Quesadilla is a flat wrap with a nod toward the Mexican. It's served with an easy but exotic mango-papaya chutney. Our Italian version is a calzone made from thawed fro- zen pizza dough wrapped around mushrooms, chicken, tomatoes and cheese all fla- vored with Marsala or sherry. MUSHROOM AND BRIE QUESADILLAS WITH MANGO AND PAPAYA CHUTNEY 8 ounces cold Bile cheese 2 tablespoons olive'oil 1 pound mixed fresh mushrooms, thinly sliced* 1 4.5-ounce can chopped mild green chilies, very well drained 1/2 cup finely chopped onion 1 teaspoon minced garlic 1/2 teaspoon salt 1/8 teaspoon ground black pepper 8 (6-inch) flour tortillas 2 tablespoons chopped fresh cilantro leaves Fresh Mango and Papaya Chutney** *Mixture could in-dude white, ererniniand shiitake. Cut Brie in l/4-inch thick slices; set aside. In large skillet over medium-high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 min- utes; remove I cup for garnish; set aside. To remaining mushrooms add green chilies, onion, garlic, salt and black pepper; cook, stirring occasionally, until mush- rooms are tender and liquid evaporates, 3 to 4 minutes longer. In a medium skillet over medium-high heat place 1 tortilla; spread 1/4 of the mushroom mixture over tortilla. In a single layer arrange 1/4 of the Brie over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover with another tortilla, pressing down lightly. Using a large spatula turn quesadilla; heat until cheese is melted, about 30 seconds longer. Remove from skillet to serving plate; cover to keep warm. Repeat with remaining ingredients except chutney. Top quesadillas with reserved mushrooms. Cut in wedges and serve with Fresh Mango arm Papay a Chutney (recipe follows). Makes 4 portions. **FRESH MANGO AND PAPAYA CHUTNEY 1 cup diced fresh mango I cup diced fresh papaya 2tablespoons fresh ILme juice I to 2 tablespoons chopped fresh cilautro leaves 1 tablespoon finely chopped fresh jalapeno 1/4 teaspoon salt In a small bowl, combine all ingredients. Serve over Mushroom and Brie Quesadillas. Makes 2 cups. The Future of Food Safety Part H Food Insight Interview with Tom Billy In the last year, we have heard a great deal about BSE or "mad cow disease" in the United Kingdom. Has the coordination among federal government agencies been effective at keeping BSE out of the United States? There has been excellent cooperation, and I am happy to say that no evidence of BSE has been detected in the United States to date. Early preventive steps included a ban on the importation of British cattle by the USDA's Animal and Plant Health Inspection Service (APHIS), followed by banning importa- tion of cattle products, including fresh meat, from any country where BSE was known to exist. In 1990, APHIS, in cooperation with FSIS, implemented a monitoring program to check pre-slaughter animals for evidence of central nervous system problems. Animals with central nervous system problems are condemned, keeping them out ofthe food supply, and their brains are tested by an APHIS laboratory for any evidence of BSE. We are currently intensifying that monitoring program to assure the public even greater meat safety. Beyond that, the USDA has worked closely with the FDA, the Centers for Disease Control and Prevention, and the National Institutes of Health to improve our ng of this disease and identify further steps to prevent it from occurring in the United States. One such step, taken early this year, is the proposed FDA regu to ban feeding ruminant by-products to other ruminants. The former Commissioner of the FDA, Dr. David Kessler, recently said this will put in place another "fire wall" to prevent BSE from taking bold in the United States. Should consumers be oncerned almut BSE and tt y e.t? No. The imlmrtam message for consumcrs is that we have suong preventive controls in place, and we are exploring additional control measures to address any other potential risk. We are all working very closely together to stay on top of this potential public health concern so that we can avoid what occurred in the United Kingdom. What would be your take-away messages for consum- ers about BSE and food safety? First, this vigilance by all federal agencies has been designed to keep BSE out of the U.S. Second. the various control measures have been effective to date, and we are pursuing other control'measures like a rumi- nant-to-ruminant ban as important additional preventive steps. Third, consumers should feel confident that the USDA is ready to take whatever steps may be warranted to assure the safety of beef and cattle products. Recent FDA research on the new nutrition information on food products found it to be quite accurate. Have there been any similar studies done for the nutrition labeling on raw meat and poultry products that consumers buy? Yes, we have done similar analyses; We have confidence in the reliability of meat and poultry product labeling, and are considering whether more h should be done. I think nutrition labeling is an important tool for consumers when making complex dietary choices. Currently, theUSDAandtbeFDAhavesomejulnt, lmt mostly  responsibilities for food safe in differ- eat categories of foods. Do you ev see a tlme when there will be one federal agency respomiMe for food safety? The best signal is contained in the Initiative,  we have a  mandate for all national, state and local food safety agencies to work much mere closely tOl.her. I think that's a souud strategy, aud one that can work very effectively as we move toward the future. Mint ff for food safety think that we should spend our energy end mw re- sources improving the eisfing system, not on the w process of reorganizing. That's a solid aplmmek  one thai we  pursue. com of Food tna, June 97.