The cardboard has an odd taste this year

BENTONVILLE, Ark. - Bless her heart, but Aunt Sally was not endowed with great cooking skills. A fact which provided Dad plenty of opportunity to pick on her, often saying, “Sally, you need to change the brand of cardboard in your biscuit recipe! They’re a little tough.”

That was decades ago and times change as noted by present…[more]

It’s deer-hunting season in Missouri, and that means that millions of pounds of venison are headed for tables. The Missouri Department of Conservation has tips for making venison dishes tender and tasty.

Like most other wild game, venison is leaner than beef or other domestic meats. The lack of internal fat can result in dry, tough dishes unless venison is cooked with two things in mind – don’t…[more]

If you have hunters in the family who bring home deer, a lightweight way to preserve meat is drying it into jerky.

One of the most important steps in making jerky from deer is making sure the deer is dressed properly and the carcass is cooled quickly.

“Hold the deer carcass at temperatures between 34 and 40 degrees Fahrenheit. Hold deer meat in a refrigerator or…[more]

MARION, Ark. - “What could you do to reduce your risk of stroke, heart disease and cancer?” asks VeEtta Simmons, Crittenden County extension agent with the University of Arkansas Division of Agriculture. “Try eating more sweet potatoes.”

The Center for Science in the Public Interest rated sweet potatoes highest in nutritional value when compared to all other vegetables, says Simmons.

Sweet potatoes supply plenty of antioxidants…[more]

STAR CITY, Ark. - The humble mushroom, scorned by children and often bypassed in the produce department by adults, were much exalted in the past and deserve more credit today, says Jane Newton, a Lincoln County extension agent with the University of Arkansas Cooperative Extension Service.

“I admit it - mushrooms have never been my favorite food,” she says. “However, September being National Mushroom Month, I have come…[more]

STILLWATER, Okla. – It is the season for orange hats and camouflage. While hunters practice precautions in the field, it is also important to use safe practices while field dressing, processing, cooking and preserving venison.

In the Oklahoma Cooperative Extension Service Wild Game Food Safety booth, hunters can watch a new Oklahoma produced DVD on field dressing, processing and cooking venison during the Oklahoma Department of Wildlife Conservation’s…[more]

BLUE SPRINGS, Mo. - Low-calorie apples are a dieter’s dream-a medium apple has only about 80 calories. While they aren’t bursting with vitamins and minerals like some fruits, apples are loaded with pectin, a cholesterol-lowering soluble fiber. “Apples also contain antioxidant properties, which may be their secret weapon against disease,” said a University of Missouri Extension nutrition and health education specialist.

High-quality apples are smooth-skinned, crisp, juicy and…[more]

BLUE SPRINGS, Mo. - Many people try to fulfill their nutrition needs by taking dietary supplements. But instead of buying supplements, you might want to head to the produce aisle to meet your dietary requirements, said a University of Missouri Extension nutrition and health education specialist.

Fruits and vegetables contain hundreds of phytochemicals that help promote health and prevent disease, said Karen Elliott. These phytochemicals are easily absorbed…[more]

(NewsUSA) - You don’t have to wait until the weekend to prepare a great meal on the grill.

This quick and simple recipe from The Pampered Chef and their new book, “Grill it Quick.” only takes 30 minutes from start to finish and is perfect for any night of the week.

Chipotle-Rubbed Beef Filets

To prepare steaks and mashed sweet potatoes in 30 minutes,…[more]

Canning fresh foods at home can be a safe and affordable way to preserve bounty from your garden, but it can also pose a health risk if done improperly.

“The most serious health risks with home canning are caused by improper preparation of the food during the canning process,” says department spokesperson Jaci McReynolds. “In fact, about 90% of the foodborne illness outbreaks and death related to botulism…[more]