"Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table."            ~ Charles Pierre Monselet, French author (1825-1888)

Gathering round the table for a special meal with family and friends can be a source of joy and feed both body and soul. Cooking late into the night before your meal, however, can greatly diminish the pleasures of the table. Cooking too far ahead can decrease the quality and safety of your food.

Here are some tips to put the focus back on family and friends rather than frenzied (and possibly unsafe) food preparation.

1. Begin by limiting the number of foods you serve to a few favorites, so you have less to prepare. For example, do you need two (or more) desserts? Remember: desserts spelled backwards is S-T-R-E-S-S-E-D.

2. Unless food will be frozen, it's safest to start preparing most perishable foods no more than a day before a meal. For example:

• Assemble a vegetable casserole a day in advance, refrigerate and then bake the day of your dinner. Plan 15 to 20 minutes additional heating time for the refrigerated cold casserole. Heat until it's hot and steamy throughout.

• Cut washed fruits and vegetables within a day of your meal for salads and relish trays. (NOTE: Wash fruits and vegetables under cool running tap water.) Store all CUT fruits and vegetables covered, such as in storage containers or one-time use plastic bags in the refrigerator. Store fresh-cut produce above raw meat, poultry and fish and below cooked items. Avoid leaving cut and/or peeled fruit and vegetables at room temperature for more than two hours. This includes the TOTAL of preparation time and serving time.

• Keep cut fruits, such as apples, pears, bananas and peaches, from turning brown by coating them with an acidic juice such as lemon, orange or pineapple juice. Or use a commercial anti-darkening preparation with fruits, such as Ever-Fresh (TM) or Fruit-Fresh (R); FOLLOW THE MANUFACTURER'S DIRECTIONS FOR TIMING AND METHOD OF APPLICATION. Cover and refrigerate cut fruit until ready to serve. (NOTE: Bananas don't keep as long as the other fruits mentioned -- cut close to serving time.)

• Non-perishable foods such as cakes and cookies can be prepared a few days in advance and still will taste good. Or, they can be frozen for longer storage. For more information on freezing baked goods, such as pies, cookies, cakes, etc. read "Chill Out Over the Holidays: Bake Ahead & Freeze!" at: lancaster.unl.edu/food/ftnvdc99.htm

• As a general rule-of-thumb, purchase fresh raw meat, poultry or seafood no more than 1 to 2 days before your holiday meal. Freeze for longer storage. These foods taste freshest if cooked the day of your meal.

• If you have frozen your meat, poultry or seafood, plan time for safe thawing in your refrigerator. Allow approximately 24 hours for each 5 pounds of weight. For turkey, make sure you remove the bag containing the neck and giblets from the body cavities.

• To prevent cross-contamination, thaw or store a package of raw meat, poultry or seafood on a plate on a lower shelf of your refrigerator to prevent its juices from dripping on other foods.

• If you prepare meat, poultry or seafood the day before your meal, divide it into small portions. Then refrigerate in loosely covered shallow containers within 2 hours of cooking -- limit depth of meat, etc. to about 2 inches. You can place loosely covered foods in the refrigerator while still warm; cover tightly when food is completely cooled. On the day of your meal, reheat thoroughly to a temperature of 165 degrees F until hot and steaming throughout.

• Pumpkin pie is especially popular around the holidays. A pumpkin pie is a form of custard and must be kept in the refrigerator at 40 degrees F or cooler. Foods which contain eggs, milk, and a high moisture content must be kept refrigerated, as bacteria love to grow in these foods. Avoid letting a pumpkin pie set at room temperature for more than TWO hours. That means it shouldn't sit out more than TWO hours total including after its baked and while waiting to be served.

  (NOTE: Some commercial pumpkin pies that are purchased at room temperature may later need to be refrigerated. Check the label on commercially baked pies for storage requirements. Don't buy pies stored at room temperature if label directions are unclear or missing.)

• If you'd like to get a head start on preparing your pumpkin pie, it's easiest and safest to freeze just your shaped and unbaked pie crust in a freezer- or oven-safe pie pan. Or, purchase an unbaked frozen pie crust already in a pie pan. Then, add the pumpkin filling, mixed according to directions, to the frozen crust just before baking. It takes just a few minutes to mix together the ingredients.

  Unless the directions with your frozen pie crust recommend otherwise, place a baking sheet in your oven and pre-heat your oven to the baking temperature given in your pie recipe. Then place your pie on the hot baking sheet and bake your pie as usual the day of your meal. To save additional time, buy a pie filling with the spices already added, especially if you must buy extra spices just for your pie.

• Instead of making a baked pumpkin pie, consider making a form of pumpkin pie that can be frozen, such as the Pumpkin Ice Cream Pie recipe at the end of this article.

Pumpkin Ice Cream Pie

Note: Read "Cook's Tips" at the end BEFORE preparing this recipe

Makes 8 servings

1 can (15 to 16 oz.) pure pumpkin puree

1/4 cup sugar

1-1/2 to 2 teaspoons pumpkin pie spice, depending on how "spicy" a flavor you enjoy

1 quart (4 cups) vanilla ice cream or frozen yogurt, softened

1 package (9 oz.) 9-inch prepared graham cracker pie crust

Whipped topping, if desired

1. Mix the pumpkin, sugar and spice until well blended.

2. Quickly mix pumpkin mixture with the softened ice cream.

3. Pour into crumb crust and freeze, uncovered, until firm -- a couple of hours.

4. When pie is frozen, cover with plastic wrap and then cover with freezer-quality foil or place in a freezer bag and squeeze out the air.

5. Thaw pie slightly before serving. Top with whipped topping, if desired.

1. Pumpkin is a good source of betacarotene, a nutrient that may help reduce the risk of developing certain types of cancer, and offers possible protection against heart disease.

2. If you don't have pumpkin pie spice, for EACH TEASPOON of pumpkin pie spice, you can substitute a combination of:
   • 1/2 teaspoon ground cinnamon
   • 1/4 teaspoon ground ginger
   • 1/8 teaspoon ground nutmeg
   • 1/8 teaspoon ground cloves

   Note: If you're missing some of these spices, it might be simplest to buy just pumpkin pie spice.

   Additional uses of pumpkin pie spice are as a flavoring for sweet potatoes, acorn squash and French toast. Or, add it to baked products such as banana bread, zucchini bread and carrot cake -- use about a 1/2 teaspoon per cup of batter.

3. Use nonfat ice cream or frozen yogurt and fat-free whipped topping for a lighter version.

4. The Good Housekeeping Web site (www.goodhousekeeping.com) advises "the best way to soften ice cream is to let it sit out at room temperature for about 15 minutes or in the refrigerator for 30." They also note that "low-fat ice creams and frozen yogurts melt faster than full-fat varieties." Avoid repeatedly softening and refreezing ice cream as it gets icy.

5. Be sure the package says it's a "9-oz." pie shell.

Chill Out Over the Holidays Bake Ahead & Freeze
lancaster.unl.edu/food/ftnvdc99.htm

Handling Holiday Leftovers When Dining Out
lancaster.unl.edu/food/ftdec00.htm

Preparing for the Winter Food Olympics
lancaster.unl.edu/food/ftoct98.htm

Turkey Anytime Recipes for Turning Leftovers into Planned-Overs
lancaster.unl.edu/food/ciqzz.htm

T-U-R-K-E-Y TIPS
lancaster.unl.edu/food/Articles/TurkeyTips10_01.htm

Turkey Basics: Stuffing
www.fsis.usda.gov/OA/pubs/tbstuff.htm

Turkey Basics: Safe Thawing
www.fsis.usda.gov/OA/pubs/tbthaw.htm

Turkey Basics: Handling Precooked Dinners
www.fsis.usda.gov/OA/pubs/tbtakeout.htm

Turkey: Basics Safe Cooking
www.fsis.usda.gov/OA/pubs/tbcook.htm

"No-Show" Guests Jeopardize Food
www.fsis.usda.gov/OA/pubs/noshows.htm

Educational Resources Available
from Our Office

FREE Nutrition and Osteoporosis PowerPoint presentation
Nutrition educators can download a free copy of a PowerPoint presentation on "Nutrition and Osteoporosis."

Pyramid Power: The Food Guide Game
Pyramid Power has received awards from the American Dietetic Association and the National Extension Association of Family and Consumer Sciences. Use Pyramid Power to teach youth and adults how to eat healthy according to the Food Guide Pyramid.

Don't Get Bugged by a Foodborne Illness (game)
Use this game to help youth and adults understand and use recommended food safety practices. Don't Get Bugged received an award from the National Extension Association of Family and Consumer Sciences.

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