The Express-Star (Chickasha, Okla.), Ed. 1 Tuesday, November 19, 2019 Page: 2 of 12
This newspaper is part of the collection entitled: Chickasha Newspaper Collection and was provided to The Gateway to Oklahoma History by the Oklahoma Historical Society.
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Tuesday, Nov. 19, 2019
2
News
FAPC serves up food safety tips for the Thanksgiving table
.N
awef
2e
t
Storing leftovers
OBITUARY
Betty Sue Beam
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VICTOAVFAMILY.CMUNOM
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2100W Iowa
hKkosho. OK 73018
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Food handling
Buy only government-
inspected meat and poultry
products, and cheek (he
"sell by" date on all food
purchases Never buy prod
ucts if the expiration dale
has passed
Wash your hands thor
oughly before and after pre
paring any food product.
Use two cutting boards
one for preparing raw meat,
poultry and fish. and the
other for cutting cooked
food or preparing salads
FIVE OAKS
Mt DICAL GROUP
The Express Star
P.O. Box E
Chickasha, OK 73023
FPC
FAPC, a part of the OSU Division of Agricultural Sciences and Natural Resources, helps to discover develop and deliver tec hmea and
business information that stimulates and supports the growth of value added food and agricultural products and processing in Oklaho
ma
Dr. Bryan
Can HEu» ।
By Mandy Gross
FAPC
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9 a m to 4 p.m and have a debit or credit card ready. Must be paid in advance to receive offer if you are a
new customer or haven't been with us in a while (at least 30 days) you will qualify for this great deal and
we will get you set up right away Offers will go back to normal rates after the sign up time frame Thanks
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IN CHICKASHA
Funeral service for Hetty Sue
Kennedy Beam. age 80, will be
held at 2:00 pm on Thursday.
November 21, 2019 at the Amber
First Haptist Church.
Betty was born the daughter of
Ted and Margaret (Ferrell) Kenne-
dy on August 20. 1939, in Amber.
Oklahoma She died on November
16. 2019, in Lexington, OK
, The
Express Star
Stuffing the turkey
Use a meat thermometer
to determine when the tur
key is done
Insert the thermometer in
the thickest part of the tur
key (high Be aware dark
meal takes longer to cook
than any other part.
The turkey is done when
the thermometer reaches
165 degrees Fahrenheit
Basting the turkey while it
pounds of turkey
Thawing the turkey in
cold water is safe Submerge
the bird in its wrapper in a
deep sink of cold walet and
change the waler every 30
minutes to keep it cold
Allow 30 minutes per pound
to defrost a turkey in cold
water.
► He
• 4
Mustang. OK Betty loved to bowl
and travel She also loved the Okla
homa Sooners But, she especially
loved her family
She was preceded in death by her
parents, brothers Veil and Wesley
Kennedy, and son Tim Reeves
She is survived by her daughter
and husband, Jeanice and Monty
Ervin; granddaughters Macie and
*
"63
l ymile I rvin, sister and husband
Peggy and Charles Milburn. broth
ei and wife Jerry and Vickie Ken
nedy; sister in law Sharan Kenne
dy; brother Lonnie Kennedy
numerous nieces and nephews
interment will be in the Amber
Cemetery. Services are under the
direction of McKay Funeral Home
After the meal, remove all
meat from the turkey car
cass This should be done
within two hours of the lui
key's removal from the
oven
l eftovers should be stored
in the refrigerator within
two hours after cooking is
complete
Leftovers should be divid
ed into smaller portions and
stored in several shallow
containers They should be
eaten within three to four
days.
It large amounts are left,
consider freezing tor later
use Do not wait until the
leftovers have been in the
refrigerator for several days
to freeze Frozen leftovers
should be eaten within six
months
Betty grew up in Amber and
graduated from Amber High
School After graduation, she
began working lor the Federal Avi
ation Administration in Oklahoma,
retiring after 28 years of service
During this time, she and her fam
ily lived in the Oklahoma City
metro area. After retiring, Betty
worked as a greeter al Wal Mart in
Food preparation
Never (haw the turkey on
the counter. Thawing at
room temperature increases
the risk of bacteria growth
at the surface of the meat
even though the interior
may still be chilled
Thaw the turkey in its
original wrapper on a tray
placed in the bottom section
of (he refrigerator Allow
approximately 24 hours of
defrost time for every five
The holiday season is
officially here, and Thanks
giving Day is quickly
approaching. While many
Oklahomans will be prepar
ing holiday meals for their
families and friends, the
risk of food poisoning is
lurking
"Every yeai in the United
Stales, approximately 48
million people get sick
because of some form of
foodborne illness," said
Ravi Jadeja, food safety
specialist tor the Oklahoma
State University Robert M
Kerr Food and Agricultural
Products Center. "Of those,
128,000 are hospitalized or
need medical attention and,
unfortunately, 3,000 people
die every year"
FAPC offers the follow
ing tips to keep your family
safe and make sure food
poisoning is not on the
menu this Thanksgiving
201 JOHN R COWAN.
CHICKASHA, OK 73018
I . . sci
l ating leftox ers
Reheat leftovers to 165
degrees Fahrenheit through
out or until steaming hot
Soups, sauces and gravies
should be brought to a roll
ing boil for al least one min
ute
Never taste leftover food
that looks or smells strange
When in doubt. throw it out
FAPC. a part of the ( Sl
Division of Agricultural
Sciences and Natural
Resources, helps to discov
er. develop and deliver tech
meal and business informa
lion that stimulates and sup
ports the growth of value
added food and agricultural
products ami processing in
( klahoma
Vp NOV22ND
▼ 6:30-8:30PM
Email Address (Optional)
is cooking is not necessary
Basting tools could be
sources of bacterial contain
ination if dipped into
uncooked or undercooked
poultry juices ami then
allowed to sit at room tern
perature for later basting
Do not cook a turkey
overnight in an oven set at a
low temperature Cooking a
turkey at a temperature
below 325 degrees l ahren
heit allows harmful bacteria
to multiply
Once the turkey is done,
remove the stuffing mime
diately.
If you purchase a fully
cooked turkey, pick it up
hot and bring it home to cal
immediately.
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The Express-Star (Chickasha, Okla.), Ed. 1 Tuesday, November 19, 2019, newspaper, November 19, 2019; Chickasha, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc1890997/m1/2/?q=%22%22~1: accessed August 15, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.