Today we address the age-old question: How much do I cool cooked food before putting it in the refrigerator?

I know cooks on both sides of the fence and they are all equally passionate about their views. All the research I’ve done points to putting leftovers away ASAP. This means putting food away while warm and letting the fridge do the cooldown.

Some older readers may argue with that simply because of the way they were raised. I know I was. Older model refrigerators couldn’t handle cooling food the way today’s units do, so the food was naturally cooled before storing. New refrigerator models are the main reason putting hot or warm food away early is possible now.

The best thing to do is fix your food fresh daily, preparing just enough for that meal. But, how much fun is no leftovers? The way you treat those leftovers makes all the difference.

Cooling food on the counter is ways a risk. Food not cooled fast enough is the number one reason for food poisoning.

It is recommended by most health departments to put the food in small, shallow uncovered containers with space between them in the fridge, allowing the food to cool quickly. Crowding decreases the air flow in the fridge and slows the process.

For thick foods such as soups and stews, a quick stir every now and then will help food cool faster. Once the food reaches 41 degrees, it’s safe to cover and stack the containers.

I know readers who have cooled the food completely on the counter for years and never experienced any problems, and those who swear by the fridge cooldown method. I personally lean more towards the fridge method for more reasons than one, but mainly because if I leave the food out, I inevitably forget about it and end up throwing it out. Send me your thoughts on what you do.

We all have Thanksgiving leftovers and look for creative ways to use them up. How about other foods leftover throughout the year? “What To Do With Leftovers” offers some great ideas that are different from some I have shared before:

n Chex Mix left from your Super Bowl party? Use them in your salad instead of croutons.

n Cooked carrots can make a delicious carrot cake.

n Boiled too much spaghetti? Chop it, add fresh veggies and a bottle of Italian dressing for a killer salad.

n Slice leftover steak, add sour cream, onions, garlic and cream of mushroom soup and serve over noodles for stroganoff or use for fajitas.

n Freeze leftover coffee into cubes to use later to cool off too-hot coffee.

n Chili one night can become tacos the next.

n Lots of ham leftovers like I enjoyed from the Diamond Cafe last week can be added to scalloped potatoes, omelets, and chef salads.

n Enjoy cooked asparugus tonight and bake it placed in a buttered dish and sprinkled with bread crumbs and Parmesan cheese the next.

While reheating the leftovers and serving the same way twice is always a great idea, so is switching it up once in a while.

For me, Super Bowl parties are all about the food. Forget the football. Give me some munchies!

What a great time to use your slow cooker. Keeps those hot foods hot and safe. Fix your favorite cheese dip or doctor up a can of baked beans. Offer hot sandwich fillings or barbequed wings or cocktail weinies.

Soup and chili are good filler-uppers that are easy to serve. Or keep your hamburger warm for tacos. Sloppy joes are an easy dish to fix and keep warm for hungry family and friends.

It’s also time to be thinking about Valentine’s Day. We are getting a headstart on the holiday.

Saturday, we are going to Granny Shaffer’s on Range Line for the Duke Mason Band Sweetheart Dinner and Show. Mike Wiggins makes sure we have plenty of great food and the band makes sure we have plenty of good music. Check it out for a wonderful evening.

Dancing with the Joplin Stars update: We are getting the routines down and trying to work on making them pretty, and that is the hardest part!

From “Fix-It and Forget-It Cookbook” comes a recipe for Loretta’s hot chicken sandwiches. Using rotissarie chicken makes it super fast, and this recipe makes a large quantity. It is sure to be a crowd pleaser.

Michelle’s taco dip is a just-right blend of flavors perfect for dipping or making nachos and the recipe comes from the same cookbook. Choose your salsa to match the heat you want: mild, medium or hot.

Super Bowl Sunday calls for chocolate. The chocolate revel bars, from “Better Homes and Gardens Chocolate Cookbook,” take a little time but are well worth the effort. This recipe, too, makes a large batch and the bars are easy to serve and just right for that sweet tooth.

Keep warm and happy eating!



Loretta’s hot chicken sandwiches

8 cups cooked chicken or turkey

1 medium onion, chopped

1 cup chopped celery

2 cups mayonnaise

1 cup cubed American cheese

Buns

Combine all ingredients except buns in slow cooker. Cover and cook on high for 2 hours. Yields 12 servings.



Michelle’s taco dip

1 1/2 pounds ground beef, browned, crumbled fine and drained

1 package taco seasoning mix

10-ounce jar salsa

1 pound Velveeta cheese, cubed

1/4 cup chopped onion

Tortilla chips

Combine all ingredients except chips in slow cooker. Cover and cook on low for 2 to 3 hours. Serve with chips. Yields 6 to 8 servings.



Chocolate revel bars

3 cups quick-cooking rolled oats

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter or margarine

2 cups packed brown sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups semisweet chocolate chips

1 (14 ounce) can Eagle Brand sweetened condensed milk

2 tablespoons butter or margarine

1/2 cup chopped walnuts

2 teaspoons vanilla

Stir together oats, flour, baking soda and salt. In large mixer bowl, beat 1 cup butter on medium speed for 30 seconds. Add brown sugar and beat till fluffy. Add eggs and 2 teaspoons vanila; beat well. Add dry ingredients to beaten mixture and beat till well combined. In heavy saucepan combine chips, milk and 2 tablespoons butter; cook and stir over low heat until melted. Remove from heat; stir in nuts and 2 teaspoons vanilla. Pat 2/3 of oat mixture onto ungreased 15x10x1-inch baking pan. Spread the chocolate mixture on top. Dot with remaining oat mixture. Bake at 350 degrees for 25 to 30 minutes or until oat mixture is lightly browned (chocolate layer will still look moist.). Cool on wire rack. Cut into bars. Yields 48 bars.