JOPLIN, Mo. — Last week, I confessed my label confusion. This week, there’s something I find even more confusing. Expiration dates. Do they really matter? According to online site WebMD, they matter but do they really mean anything because this labeling is all voluntary?

Federal law requires only infant formula and some baby foods be labeled for expiration while some, not all, states require pulling dairy from the store shelves on the expiration date.

 I always watch these dates then decide one of three things. Is it OK to eat? Is it going to make me sick? Is it going to maybe kill me? What’s really confusing is the many different labels. Here’s what I mean.

“Sell by” date tells the store how long to display the product for sale and you should buy it before this date. The issue for these items is quality and the “sell by” date is the last day the item is at its highest quality level. The length of time it’s good after that is determined by what kind of food it is and I’ll address that later.

“Best if used by (or before)” date refers to only the quality, not safety. Take for instance sour cream. It’s already sour, but can have a zippier, fresh taste when freshly sour.

“Guaranteed fresh” date usually refers to bakery items. They are still edible after this date but won’t be as fresh so you can usually pick them up on sale.

“Use by” date is the last date recommended for peak quality and this date is determined by the products manufacturer.

So, how long are some foods good after these dates? Milk should be OK for one week after the “sell by” date. If you purchase eggs before their “sell by” date, they should be good for three to four weeks. Poultry and seafood should be cooked or frozen within a day or two of buying and beef and pork should be cooked or frozen within three to five days of purchase. All canned goods should be kept in a cool, dry place for maximum protection. High temperatures, cold temperatures and humidity can speed deterioration making all the dates on the cans null and void. Highly acidic canned goods like tomato sauce have about an 18-month shelf life while low acidic foods like green beans can stay put for up to five years and still be OK. Remember, dented cans are usually OK, but any bulges in a canned good is a bad thing. Get rid of it and don’t eat the contents. Watching these dates and remembering these tips can get you the freshest and highest quality products.

When my daughter, Sarah, was in town a couple of weeks ago, some of her dear friends were able to visit one evening. One of those friends, Rachel Lloyd Ayrapetian brought me a Penzeys spices lemon pepper seasoning. I had never heard of Penzeys, so Rachel steered me to their website. What a find! Super fresh and long lasting. They have every spice and seasoning I’ve ever heard of and every one I haven’t heard of. There’s regular spices, special seasoning mixes and special spices. An example of the special spices is kala jerra. According to the website, this spice is prized by Indian and Pakistani cooks and is used sparingly due to its exotic flowery flavor. I have limited myself to four choices for my first order but am having a terrible time narrowing them down. Check out there website at penzeys.com. The closest locations are Overland Park, Kan., and St. Louis.

We are blessed with great neighbors. If you are, too, you know the added friendship and security that can bring. My parents are also fortunate to have great neighbors. In their honor, today I’m sharing recipes from two of them.

The first recipe for dump cake and it’s an oldie but a goodie. It is from Willodean Johnson and was given to her by her sister, Carolyn Smith, both of Carthage. I still shake my head at the fact that my grandson, Atlas, at almost 2 years of age, said “Willodean” before he said “Grandma.” She is the mother of Wes, Kent and Carol Johnson, the boys that were like the brothers my sister Sue and I never had when we were growing up.

  The other two recipes are from Janet Classen, also of Carthage.  Janet is a great cook and you will never go hungry with her around. She always fixes enough for everyone to have seconds and leftovers, which you will definitely want once you taste her cooking. The chili chicken casserole is one Janet got from Karen Classen of Glendale, Ariz. and the batter recipe is also good for shrimp and fish, making a tasty tempura-like crust on anything you choose. Have a great week and happy eating!



Dump cake

1 large can crushed pineapple, undrained

1 can cherry pie filling

1 white or yellow cake mix

1 stick butter or oleo

Spray 9 x 13-inch baking pan. Pour in pineapple; smooth out evenly. Spoon pie filling evenly over pineapple. Sprinkle dry cake mix evenly over top. Cut butter into small pats and place evenly on top. Bake at 350 degrees for 40 minutes or until golden brown and fruit is bubbly.



Chili chicken casserole

1 (16 ounce) bag egg noodles, cooked al dente and drained

1 rotisserie chicken, deboned and cut into pieces

1 small can chopped green chilies

1 can cream of chicken soup

1can tomatoes and green chilies, drained

1 cup sour crem

1 (8 ounce) package cream cheese, softened

1 cup green onions, chopped

1 1/2 cups shredded cheddar cheese

Mix altogether and put into casserole dish. Top with more cheddar cheese and bake at 350 degrees for 45 minutes.



Batter for crisp-fried veggies

1 cup cold water

3/4 cup flour

1/2 cup grated Parmesan cheese

1/2 teaspoon dried basil, crushed

1/2 teaspoon salt

Assorted vegetables: asparagus, zucchini, broccoli, green beans, cauliflower, eggplant, green pepper rings, green onions, green tomatoes, mushrooms.

Dip vegetables in batter and deep fry in hot oil 3 to 4 minutes or until golden brown.

Address correspondence to Cheryle Finley, c/o The Joplin Globe, P.O. Box 7, Joplin, Mo. 64802.