Are Soft Cheeses Dangerous?

"Say cheese," the photographer says, and the subject can't help but smile. Indeed, both the word and the food itself are something to smile about. As an appetizer, sandwich entrée, or dessert with fruit, cheese is delicious, healthy, and generally a rather low-risk food as far as pathogens go. However, some cheeses can be a threat to pregnant women and those with weakened immune systems due to illness, old age, or medical treatment.  But consumers can protect themselves if, before consuming or purchasing cheese, they pay attention to the type of cheese and the way it was processed. Soft cheeses are more likely than hard ones to carry a possibly deadly bacterium, but that doesn't mean that all soft cheeses are taboo for people in the high-risk categories.

ETHEL TIERSKY, the editor and frequent author for http://shelflifeadvice.com,has been a free-lance writer since 1963 and a food safety fanatic for even longer. She has published dozens of magazine articles and co-authored 14 grammar texts and readers for adults studying the English language. Developing http://shelflifeadvice.com has kept her busy since retiring from her teaching position as associate professor of English at Harry Truman College in Chicago. Some of her other writings for the site include "Don't Let Those Food Expiration Dates Scare You," product write-ups on mayonnaise and water, and "Pyrex Glassware: Is It Safe to Use?"

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Pizza Casserole With Three Cheeses, a Dish Family, Friends, and Surprise Guests Will Love

Holidays are a time to visit with family, friends, and unexpected guests. These visits are fun for everyone, a time to catch up on news and make plans for the future. While making plans is easy, making dinner can be hard. Can you make a meal that young kids, teens, parents, and grandparents will enjoy? Yes, and it is Pizza Casserole, a blend of healthy pasta, lean ground beef, pizza sauce, and three kinds of cheese.

Cook the pasta the day before to save preparation time. Drain the pasta in a colander, put it in a zipper plastic bag, and coat elbows with a little olive oil to prevent clumping. This recipe calls for Ronzoni Smart Taste pasta (name trade marked), a new product with added fiber and calcium. It also calls or a specific brand of pizza sauce, but you may substitute another brand if you wish.

Cream cheese is the surprise ingredient and it adds richness to the dish. If the casserole has been refrigerated for a long time take it out of the refrigerator a half hour before baking and uncover it. Oven temperatures vary and you may have to bake the casserole a bit longer than stated. Remove the casserole from the oven when the sauce bubbles and the cheese starts to brown. Here is the recipe for Pizza Casserole with Three Cheeses, a holiday dish that may become a family favorite all year long.

INGREDIENTS

Half a 14.5-ounce box of Ronzoni Smart Taste elbow pasta

1 large onion, finely chopped

1 tablespoon extra light olive oil

1 teaspoon butter

1 1/4 pounds 93% lean ground beef (or 96% lean)

2 15-ounce cans De Fratelli all natural pizza sauce

1 1/2 cups 2% cottage cheese

8 ounce carton low-fat cream cheese, room temperature

2 cups reduced fat mozzarella cheese, shredded

1/2 teaspoon oregano leaves

METHOD

Cook pasta in boiling water, drain, and transfer to a large bowl. Put olive oil and butter in skillet. As soon as the butter has melted add chopped onions to the skillet and cook until soft. Add onions to pasta. Brown beef in skillet, breaking it into small pieces as it cooks. Combine cooked beef with onions, pasta, and pizza sauce.

In a small bowl combine cottage cheese and cream cheese. (Make sure there are no lumps of cream cheese.) Coat a 9 1/2" x 13 1/2" glass baking dish with cooking spray. Layer half of the meat mixture in the dish. Spread cheese mixture over meat layer. Top with remaining meat mixture. Spread mozzarella cheese over casserole and sprinkle with oregano. Bake in a 350 degree oven for 30 minutes. Serve Pizza Casserole with a a green salad, garlic toast, and fresh fruit for dessert. Makes 10-12 servings.

Copyright 2007 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 29 years. Before she became a health writer she was a food writer for a local magazine. Hodgson is a member of the Association of Health Care Journalists and the Association for Death Education and Couseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http:www.amazon.com. A five-star review of the book is posted on Amazon. You will find other reviews on the American Hospice Foundation Web site ("School Corner" heading) and the Health Ministries Association Web site.

Please visit Harriet Hodgson's Web site and learn more about this busy author.

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