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In this issue:

Introduction

Refrigeration and Food Safety
courtesy of the United States Department of Agriculture
Keep your food safe

Great Gift Books
by Rebecca Underwood
Top ten favorites

Debts After Divorce
courtesy of Curadebt.com
Avoid bankruptcy

Freezer Gifts for the Holidays
by Ellen Lawson Ferlazzo
Providing healthy meals for family and friends

Tips, Quips, Quotes & Questions

On www.Stretcher.com This Week

Hello to all my Frugal Friends!
I know that you're too busy to spend time on an introduction. But please do take a few minutes out of your busy day to read this week's issue. There are some ideas that could save you both time and money on holiday items.

All the Best!
Gary

A refrigerator is one of the most important pieces of equipment in the kitchen for keeping foods safe. These electric units are so commonplace today, we forget a refrigerator was once little more than a box with a block of ice used to supply a rather undependable source of cold air. But we are instantly reminded of its importance to our daily lives when the power goes off or the unit fails, putting our food's safety in jeopardy.

In prehistoric times, man found that his game would last longer if stored in the coolness of a cave or packed in snow. He realized the cold temperatures would keep game for times when food was not available. Later, ice was harvested in the winter to be used in the summer. As man became more industrialized and mechanized, ice was harvested from lakes and rivers or manufactured, stored, and transported to many countries. Even today, ice is still manufactured for this use.

The intermediate stage in the history of cooling foods was to add chemicals like sodium nitrate or potassium nitrate to water causing the temperature to fall. Cooling wine via this method was recorded in 1550, as were the words "to refrigerate." The evolution to mechanical refrigeration, a compressor with refrigerant, was a long, slow process and was introduced in the last quarter of the 19th century.

The science of refrigeration continues to evolve. In 1996, there was a change made in the type of refrigerant used to comply with the Regulatory Clean Air Act, Title 6. The old refrigerant known to most people as "freon," a tradename, was replaced with HFC 134a, a new refrigerant less injurious to the ozone and still just as effective in keeping food cold. As consumers, we should notice no difference.

Refrigeration slows bacterial growth. Bacteria exist everywhere in nature. They are in the soil, air, water, and the foods we eat. When they have nutrients (food), moisture, and favorable temperatures, they grow rapidly, increasing in numbers to the point where some types of bacteria can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 and 140 °F, some doubling in number in as little as 20 minutes. A refrigerator set at 40 °F or below will protect most foods.

There are two completely different families of bacteria: pathogenic bacteria, the kind that cause foodborne illness, and spoilage bacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and textures.

Pathogenic bacteria can grow rapidly in the "Danger Zone," the temperature range between 40 and 140 °F, but they do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a pathogen is present.

On the other hand, spoilage bacteria can grow at low temperatures, such as in the refrigerator. Eventually they cause food to develop off or bad tastes and smells. Most people would not choose to eat spoiled food, but if they did, they probably would not get sick. It comes down to an issue of quality versus safety:

1. Food that has been left too long on the counter may be dangerous to eat, but could seem fine.
2. Food that has been stored too long in the refrigerator or freezer may be of lessened quality, but most likely would not make anyone sick. (However, some bacteria such as Listeria monocytogenes thrive at cold temperatures, and if present, will grow in the refrigerator and could cause illness.)

For safety, it is important to verify the temperature of the refrigerator. Refrigerators should be set to maintain a temperature of 40º F or below. An appliance thermometer can be kept in the refrigerator to monitor the temperature. This can be critical in the event of a power outage. When the power goes back on, if the refrigerator is still 40 ºF, the food is safe. Foods held at temperatures above 40 °F for more than 2 hours should not be consumed. Refrigerator thermometers are specifically designed to provide accuracy at cold temperatures. Be sure refrigerator/freezer doors are closed tightly at all times. Don't open refrigerator/freezer doors more often than necessary and close them as soon as possible.

Hot food can be placed directly in the refrigerator or it can be rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

A large pot of food like soup or stew should be divided into small portions and put in shallow containers before being refrigerated. A large cut of meat or whole poultry should be divided into smaller pieces and wrapped separately or placed in shallow containers before refrigerating.

The temperature in a refrigerator should be 40ºF or below throughout the cabinet, so any place within the cabinet is safe for storage of any food. Raw meat, poultry, and seafood should be in a sealed container or wrapped securely to prevent raw juices from contaminating other foods.

Some refrigerators have special features such as adjustable shelves, door bins, crispers, and meat/cheese drawers. These features are designed to make storage of foods more convenient and to provide an optimal storage environment for fruits, vegetables, meats, poultry, and cheese.

Shelves should be adjustable to accommodate a variety of packages. Tempered glass shelves are attractive and easy to clean. Some refrigerators feature sealed glass shelves to contain spills and make cleanup easier. Some shelves pull out to provide better accessibility to items in the back.

Sealed crisper drawers provide an optimal storage environment for fruits and vegetables. Vegetables require higher humidity conditions while fruits require lower humidity conditions. Some crispers are equipped with controls to allow the consumer to customize each drawer's humidity level.

An adjustable temperature meat drawer maximizes the storage time of meats and cheeses. Additional cool air is directed into the drawer to keep items very cold without freezing.

Don't store perishable foods on the door. Eggs should be stored in the carton on a shelf. The temperature of the storage bins on the door fluctuate more than the temperature in the cabinet. Keep the door closed as much as possible.

Most refrigerators-freezers sold today don't require defrosting by the consumer. However, there are still units on the market and in homes that do allow frost to build up and require periodic defrosting.

When food is removed from the refrigerator for defrosting, it's important to keep refrigerated foods cold and frozen foods from thawing. To do this, place the food in a cooler with a cold source or pack it in a box and cover it with blankets for insulation.

Do not use any type of electrical heating device, ice pick, knife, or other sharp object to remove frost, as this could damage the inner lining.

One very important step in keeping your food safe is keeping your refrigerator clean. Wipe up spills immediately - clean surfaces thoroughly with hot, soapy water; then rinse.

Once a week, make it a habit to throw out perishable foods that should no longer be eaten. A general rule of thumb for refrigerator storage for cooked leftovers is four days; raw poultry and ground meats, one to two days. Refer to the cold storage chart on page six for storage of meat, poultry, and egg products in the home refrigerator.

To keep the refrigerator smelling fresh and help eliminate odors, place an opened box of baking soda on a shelf. Avoid using solvent cleaning agents, abrasives, and all cleansers that may impart taste to food or ice cubes, or cause damage to the interior finish of your refrigerator. Follow the manufacturer's instructions.

The exterior may be cleaned with a soft cloth and mild liquid dishwashing detergent as well as cleansers and polishes that are made for appliance use. The front grill should be kept free of dust and lint to permit free air flow to the condenser. Several times a year the condenser coil should be cleaned with a brush or vacuum cleaner to remove dirt, lint, or other accumulations. This will ensure efficiency and top performance.

If food has spoiled in a refrigerator - such as during a power outage - and odors from the food remain, they can be difficult to remove. The following procedures may have to be repeated.

• Wipe inside of unit with equal parts vinegar and water. Vinegar provides acid which destroys mildew.
• Wash inside of unit with a solution of baking soda and water. Be sure to scrub the gaskets, shelves, sides, and door. Allow to air out several days.
• Sprinkle fresh coffee grounds or baking soda loosely in the bottom of the unit, or place them in an open container.
• Place a cotton swab soaked with vanilla inside freezer. Close door for 24 hours. Check for odors.
• Stuff unit with rolled newspapers. Close the door and leave for several days. Remove paper and clean with vinegar and water.
• Use a commercial product available at hardware and housewares stores.

NOTE: See the storage time chart on the following page for home-refrigerated foods.

NOTE: These short but safe time limits will help keep home-refrigerated food from spoiling or becoming dangerous to eat.

Eggs

• Fresh in shell - 3-5 weeks
• Raw yolks, whites - 2-4 days
• Hard cooked - 1 week
• Liquid pasteurized eggs


Unopened, 10 days

Opened, 3 days
Cooked egg dishes - 3-4 days

Mayonnaise, commercial - 2 months

Deli & Vacuum-Packed Products

Store-prepared salads (or homemade) - 3-5 days

Pre-stuffed pork & lamb chops and chicken breasts - 1 day

Store-cooked convenience meals - 3-4 days

Commercial brand vacuum-packed dinners with/USDA seal, unopened - 2 weeks

Raw Hamburger, Ground & Stew Meat

• Ground beef, turkey, veal, pork, lamb - 1-2 days
• Stew meats - 1-2 days

Ham, Corned Beef

• Ham, canned, labeled "Keep Refrigerated"


Unopened, 6-9 months

Opened, 3-5 days

Ham, fully cooked, whole - 7 days
Ham, fully cooked, half - 3-5 days
Ham, fully cooked, slices - 3-4 days
Corned beef in pouch with pickling juices - 5-7 days

Hot Dogs & Luncheon Meats

• Hot dogs


Unopened package, 2 weeks

Opened package, 1 week

• Lunch meats


Unopened package, 2 weeks

Opened package, 3-5 days

Soups & Stews - 3-4 days
Bacon & Sausage

• Bacon - 7 days
• Sausage, raw from meat or poultry - 1-2 days
• Smoked breakfast links, patties - 7 days
• Summer sausage labeled "Keep Refrigerated"


Unopened, 3 months

Opened, 3 weeks

Pepperoni, sliced - 2-3 weeks 

Cooked Meat, Poultry & Fish Leftover

• Pieces and cooked casseroles - 3-4 days
• Gravy and broth, patties & nuggets - 1-2 days

Fresh Meat (Beef, Veal, Lamb & Pork)

• Steaks, chops, roasts - 3-5 days
• Variety meats (Tongue, kidneys, liver, heart, chitterlings) - 1-2 days

Fresh Poultry

• Chicken or turkey, whole - 1-2 days
• Chicken or turkey, parts - 1-2 days
• Giblets - 1-2 days

Fresh Fish & Shellfish - 1-2 days

For additional food safety information about meat, poultry, or egg products, call the toll-free USDA Meat and Poultry Hotline at 1 (800) 535-4555; Washington, DC area, (202) 720-3333; for the hearing-impaired (TTY) 1 (800) 256-7072. The Hotline is staffed by food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. Food safety recordings can be heard 24 hours a day using a touch-tone phone.

Courtesy of U.S. Department of Agriculture, Food Safety and Inspection Service. Visit their website at fsis.usda.gov

When most of us think about frugal gifts, we often picture homemade preserves and hand-crafted baubles. But one of the best gifts we can give is an investment in someone else's frugality. And for long-term value, books can be often be the very best investment.

I'm sure there are hundreds of useful books out there, but the following are the top ten favorites at our house (in no particular order). Whether you find them new or used, they can offer the recipient hundreds or even thousands of dollars in savings over the years. And if you don't see anything that fits someone on your list, at least keep your eyes open for something else that will!

1. The Fix-It and Forget-It Cookbook, by Dawn J. Ranck and Phyllis Pellman Good, is packed with recipes for the crockpot. There are no cute little filler stories here, just lots and lots of recipes. And these aren't "gourmet" recipes with obscure ingredients; they're recipes submitted by home cooks from all over the U.S. Especially for working people, this book can help make it easier to overcome the temptations of convenience and take-out foods. It may be available elsewhere, but if you have trouble finding it, try www.goodbks.com.
2. Wake Up and Smell the Money: Fresh Starts at Any Age, by Ginger Applegarth, tackles the planning and decision making that most of us find difficult. Unlike most financial books, though, it's very easy to read. It covers budgeting, setting long-term goals, planning for retirement, and much more. Included are many worksheets and activities that help you get down to the honest details and really get started on the financial security you desire. While this book is perfect for the recent college grad or the newly married, it also specifically addresses the problems of those who start planning later in life. This book is generally available through all major booksellers.
3. The Encyclopedia of Home Maintenance and Repair, by William Perkins Spence, can be surprisingly useful to the "newly handy" as well as to the veteran do-it-yourself whiz. It is relatively easy to read, and contains info on simple tasks like estimating wall paint, in addition to more complicated projects like repairing plumbing and installing electrical wiring. A bonus is the listing of recommended tools provided in some of the major sections. This book should be available new or used through most major booksellers.
4. Managing Your Career for Dummies, by Max Messmer, isn't just for workaholics. If you're going to work, why not make the most of it? That's just what this book is designed to help you do. It contains easy-to-read tips about cover letters, resumes, job hunting, interviews, and making the best impression at work. Some of the more interesting tips deal with identifying your marketable skills and making a career change. Even if the recipient has been in the job market for quite a while, there's plenty of useful information in this book. And as most of us already know, the "For Dummies" books are readily available through just about any of the major booksellers.
5. The Ball Blue Book Guide to Home Canning, Freezing, & Dehydration, from Alltrista (formerly Ball and Kerr canning products), is the definitive reference book for preserving foods at home. It contains all the information necessary for a novice to get started successfully, yet also offers interesting tips and recipes for the experienced canner. Unlike most books, it is very important to be sure you buy the latest version of this one, since it contains the most recent information on food safety. Although you may find it elsewhere, the simplest way to purchase this book is through www.homecanning.com.
6. The Tightwad Gazette, by Amy Dacyczyn, is available in three separate books (I, II, and II), or bound altogether in a single volume. And what frugal book list would be complete without it? For everyday money-saving tips on everything from groceries to tennis shoe repair, I've never found a better single source. Although no reader will find a use for every single tip, there's certainly something useful for everyone in these books. You may be able to find these books used, but new copies seem to fly off the shelves in bookstores. Plan ahead in case you need to ask your local bookseller to order copies for you, or allow time for back orders if purchasing online.
7. Lasagna Gardening for Small Spaces, by Particia Lanza, explains an innovative way for making the most of a garden without all the traditional digging and tilling. Based on a concept of layering soil and recycled materials, it's perfect for busy people who still want all the benefits of raising their own produce. Even for novices, this book will provide both inspiration AND instructions for gardening successfully. You can easily purchase this book new or used through most major booksellers.
8. Cheap Dates, by Steven C. Smith, is equally useful for the college student or for harried parents. If nothing else, this book may help get a young couple off to a solid start toward a lifelong frugal relationship. The suggestions are fun, creative, and practical for almost anyone. Although used copies seem to be in short supply, this book is available new through most major booksellers.
9. FamilyFun Boredom Busters: 365 Games, Crafts, and Activities for Every Day of the Year, edited by Deanna F. Cook, is a handy resource for any adult who might encounter the dreaded, "I'm bored!" Stay-at-home parents, teachers, Sunday school teachers, and grandparents should find quite a few inexpensive and creative ideas in this book, especially those that focus on using recycled materials. This title seems to be readily available new or used through most major booksellers.
10. Your Money or Your Life, by Joe Dominguez and Vicki Robin, certainly isn't the most subtle of frugal gifts. But, it can be a cherished one for those on your list who has already expressed a desire to take control of their lives and their money. Step by step, the authors help their reader understand past relationships with work and money, then forge new perceptions, values, and habits. If you know someone who is just waiting to make that first step, find a new or used copy through almost any bookseller.

Q: As a result of my divorce, I'm left with more debt than I can handle. Is there an alternative to bankruptcy?

One of the often-unintended consequences of divorce is the burdensome debt that was formerly handled by two, now to be handled by one. Creditors hold both spouses liable for debt incurred during the marriage. Any agreement between the spouses regarding who is responsible to pay the debt need not be recognized by the creditor.

To avoid bankruptcy, one must become acquainted with bankruptcy law. You must determine your income/expenses and your assets/liabilities. If you have the ability to fund settlements with the creditors, you should avoid bankruptcy. Other than just paying your debts in full, one option to avoid bankruptcy is to compare debt consolidation with debt negotiation. Debt consolidation is a payment plan in favor of your creditors to pay the debts in full over time with interest. Debt negotiation, however, provides for discounted cash settlements, which are customized to your ability to fund.

Most people are unaware of the possibility of negotiating with creditors to reduce the amount of money that they owe them. I recommend that you seek out a professional - one who is not emotionally involved - who has experience handling creditors to give you a fair assessment of what the outcome of this strategy might be for you. In addition, arrangements can be made to minimize the negativity on your credit report.

CuraDebt.com is a center for helping consumers nationwide become debt free without filing bankruptcy. The agency provides a FREE Debt Freedom plan consultation, FREE Debt Freedom Teleconferences, the FREE newsletter, Secret Money Tips, and other valuable information via phone at 1-877-850-DEBT(3328) or on the web site: curadebt.com/a/1242

Every year people talk about the holidays and what gifts to give people who "have everything they need." Consumable items are always recommended: postage stamps and stationary, donations to charity in their name, chore days to help around the house, and edible gifts. What I see offered as edible gifts though is too often rich treats that aren't on many people's diet. But edible gifts are a great idea: give a gift of healthy home cooked meals! If your recipients don't have a freezer, arrange one day a month to deliver something they can easily heat up for dinner. It's always a treat to take the night off from cooking when you do it every day. If they do have some freezer space available, consider spending a day cooking up a few meals for them (and bag a few extras for yourself as well for those busy days).

Many of you probably already know a few favorite dishes that freeze well that your friends and family would enjoy.

• lasagna
• chili
• soup
• chowder
• meat loaf
• pot pie
• spaghetti sauce, with or without meat
• quick breads (banana, zucchini, pumpkin, apple)

But you can really round out the types of meals you can deliver by adding:

• calzones
• burritos
• sandwiches
• shredded meat to reheat for hot sandwiches
• oven baked chicken strips

Don't forget some side dishes, such as:

• mashed potatoes
• twice baked potatoes
• biscuits and rolls
• favorite bean recipes in meal-sized portions . breaded chicken strips
• stuffed pasta shells

For breakfasts, you can easily make ahead and freeze things such as:

• omelets in a bag
• breakfast burritos
• breakfast sandwiches
• French toast and pancakes
• cinnamon rolls

For those with a sweet tooth, add some deserts:

• cookies
• cakes (cut and freeze in serving size portions)
• pies
• fruit turnovers

Someone elderly who still enjoys cooking might also appreciate some starter packs of things they could use to make fresh meals. Do some of the work ahead of time for them:

• boiled/browned ground beef in serving size packages
• cooked diced chicken
• cooked chicken with carrots, peas, and white sauce so they can make their own pot pies or even just heat and serve over rice or toast
• various pieces of meat frozen in your favorite marinades (chicken breasts, pork chops, flank steaks)
• homemade chicken broth for easy soups
• sliced or chopped peppers and onions
• frozen slice and bake cookie rolls so they get those fresh baked cookies

For elderly recipients who are only cooking for one or two people, think small. Package things in individual servings so they can pull out enough for just one meal. Make miniature meat loaves (use your muffin tins), package a few meatballs in some sauce, slice up some roast beef or turkey breast and freeze in the juices/broth so the meat won't dry out when reheated.

Use mayonnaise sparingly in things like tuna or chicken salad. Use butter on the bread instead of mayonnaise so the sandwich fillings don't soak into the bread. Don't freeze lettuce and tomatoes in sandwiches.

You can freeze raw eggs if they are opened and mixed together (scrambled eggs). Add the chopped vegetables of your choice (peppers, onions, etc.) and freeze in a serving size. Use egg substitutes for a healthier choice.

This is a win-win proposition: less mess to clean up and healthier besides! Instead of browning your ground beef in a frying pan, boil it up in a bit of water, stirring to break up the clumps. Add seasonings of your choice (onions, green peppers, salt and pepper for example). When the beef is done, drain it and package in portions appropriate for your recipients. (A pound is equivalent to 2-3 cups of meat.) Your friends and family can use these to make shepherd's pie, tacos, soup, chili, pizza, and anything else that calls for ground beef. They're great for crockpot dishes calling for ground beef as well. If you are saving the broth, just refrigerate overnight and remove the fat that has risen to the top and solidified. It's a lightly flavored broth but can be enhanced with some beef base or bouillon.

Label everything! Do not trust yourself to figure it out later. Note the date, the contents, and the quantity on each and every item you place in the freezer. If you are using freezer bags, a Sharpie writes on the labels quite well. For gift items, write down the reheating instructions as well.

Freezer bags are easy and save you from having to retrieve dishes later.

Put a cookie sheet in your freezer and lay the bags down flat to freeze.

Later, you can stack them vertically in a shoebox or some other container so you can "flip through" them to find what you want. If you lay them flat in the freezer, it means they will sooner or later fall onto the floor and most likely hurt your foot and/or tear the bag so that you have to eat what you dropped! Make sure you leave a bit of room in the bags for expansion as the food freezes.

Another option is to line a standard pan with foil before adding the food, leaving enough extra to cover the top. Cook the dish if necessary, then cover the top and freeze. When it is completely frozen, remove the food from your container, and place in a freezer bag. Your recipient can thaw and reheat the food in the same sized pan.

Various companies make some fairly inexpensive freezer to microwave containers that come in various sizes. There are even containers with divided compartments so you could make a whole meal. Your recipients can use the containers later, making it a doubly nice gift-though they may bring them back to be refilled!

Baked cookies do well in some sort of hard container so they don't get broken. Coffee cans work great and are frugal (assuming you've been saving them!).

As you cook ahead and prepare things for your freezer, keep track of what you have! You might want to give your recipients a printed list of what you are giving them and the date the dishes should be used by. In general, you can probably allow 3 months in a good freezer for prepared foods if they are packaged properly.

Food is a welcome gift for most people. Busy young mothers, young adults busy working and/or going to school, and elderly people can all enjoy a night off from cooking now and then, without the expense of going out to a restaurant. Providing wholesome and healthy meals rather than just the sweets that are so often given this time of year is a loving thing to do for your friends and family.

Ellen is a software user interface designer and technical writer by trade but a cook at heart. A single mother, stretching those dollars allows her to spend more time with her children and pass on her love of cooking. You can see some of her favorite recipes at cheapcooking.com.

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One inexpensive gift, which my kids love, is homemade pillow cases. You can choose material that you know they'll like. Or I let my kids come along and choose material they like. It doesn't take that much material and you don't need to purchase a pattern. You just sew up the sides and machine hem the bottom. It's a gift that lasts for $1 to $3. My kids can't imagine sleeping on anything else.
TS

more ideas for Children's Gifts

For the best TV reception, go to Radio Shack and buy two things. One should be an antenna that you place in your attic. The other should be a signal booster you hook up to it. I live north of Dallas, and with this I am able to receive signals from 150 miles away.
EK

more suggestions on getting good TV signals without cable

Instead of celebrating Christmas with gifts, we celebrate the 12th Night. It is the 12th day after Christmas. In the first millennium, this was the day to give gifts. It is the origin of "The Twelve Days of Christmas."

This allows us to take advantage of the after Christmas sales in early January to buy presents.
Sue H.

In the winter, it's hard to get into a cold bed. I received a neck warmer for Christmas. It's is a pouch full of rice that can be warmed in the microwave and draped around your neck for neck pain. It can be made with a simple sock filled with rice. I microwave it for two to three minutes, depending on the microwave, and stick it at the bottom of the bed before I brush my teeth. When I get into bed, it's warm and toasty for my cold feet!
Rebecca

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