Columnist Muriel Stevens: Cookbook booming with ideas

Wednesday, June 30, 2004 | 8:10 a.m.

"Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon."

-- Doug Larson (1902-1981)

If only Larson had lived long enough to enjoy the recipes in the "Red, White & Blue Ribbon 2004" cookbook (3D Press, $18.95), which celebrates the winning recipes from the past year's top recipe contests and food festivals. In its pages are a plethora of new and familiar recipes that would be ideal fare for a July Fourth celebration.

I love the recipe for smoked salmon wonton puffs with ginger soy sauce created by John Sandbach of Austin, Texas. Sandbach won the Just Smoked Salmon recipe contest, a monthly event that takes place on the Olympic Peninsula in the northwest corner. According to the book, "Every year, over three million tourists visit the Olympic Peninsula -- many leave with suitcases full of smoked salmon."

"Red, White & Blue 2004" can be ordered from the publisher, 3D Press, Inc., by calling (888) 456-3607 or online at www.3dpress.net. It is available at Sam's Club and at Amazon.com.

One caveat: Read the recipes carefully. All of the recipes have been tested, but they are from amateur chefs, so check all ingredient lists.

Fourth of July safety tips: According to industry experts, more Americans grill on the Fourth of July than any other day of the year. The caring folks at Sargento Foods Inc. remind us that, "With summer as the peak season for foodborne illness, it's important for grillers to take a few simple (but necessary) food safety precautions." I've added a few of my own:

Wash your hands with hot, soapy water before handling, cooking or serving food. And make sure that all cooking utensils, equipment and surfaces are clean. Use separate utensils and dishware for raw and cooked foods.

Thaw meat and other frozen foods in the refrigerator, microwave (set to defrost) or under cold running water. Marinate foods in the refrigerator. Make extra marinade if you want a sauce. Heat it gently and store in refrigerator. Dispose of the marinade used for the meat or poultry.

Cook pork and ground meats to an internal temperature of 160 to 180 degrees. Use a meat thermometer. Place it in the center of the thickest part of the meat. Cooking foods to the proper temperature is the most effective way to prevent foodborne illness.

Keep children away from the grill. Do not hold a child in your arms when cooking at the grill. Avoid dangling attire such as flapping apron strings, loose aprons and shirt sleeves.

Visit sargento.com for free grill-based recipes. Call (800) 243-3737 for a free food safety brochure while supplies last.

More safety: Wear sandals or sneakers outside. As tempting as it is to let kids run around barefoot outside, resist allowing it. Set the rules of behavior for young children and make certain that an adult or mature teenager watches over them.

Sticks and stones: Sticks and stones do break bones, especially little ones. Remove skewers, popsicle sticks and anything else that can prove deadly if misused. Have a safe and happy July Fourth.