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Memorial Day weekend is the unofficial start of summer. Whether you’re travelling or enjoying a backyard barbecue, the Office of Consumer Affairs and Business Regulation offers some tips for a safe and healthy holiday
weekend:

Image Courtesy of Pixabay.com

1. Food Safety

• Wash hands thoroughly with soap and warm water before handling food and after handling raw poultry or meat. To guard against cross-contamination of bacteria, keep uncooked meats away from other foods.
• Cook foods thoroughly, especially ground beef, poultry, and pork.
• Refrigerate all perishable food within two hours.

• When using a grill, be sure to clean it thoroughly to remove any grease or dust. Check for gas leaks. Use the grill outside, not in a garage, porch, or other enclosed space.
• If you plan to use a fire pit, be sure to put out fire completely before leaving it unattended.
• Do not park your vehicle on grass as the hot exhaust can easily ignite dry vegetation.

3. Water Safety

• Don’t swim alone.
• Wear a life vest while boating.
• Supervise children at all times in and near the water.

4. Sun Safety

• Use sunscreen with an SPF of 15 or higher. Apply it generously throughout the day.
• Wear a hat and sunglasses.
• Drink lots of water to stay hydrated.

5. Travel Safety

• Don’t drink and drive or travel with anyone who has been drinking.
• Wear your seatbelt at all times.
• Make sure your vehicle has been serviced before a long road trip.
• Familiarize yourself with your surroundings and know where the nearest emergency room is in case of an emergency.

Enjoy the holiday weekend with friends and family! And, remember to pay your respects to those who have given so much so that we can enjoy the liberties we have today.
For more safety information, visit us at www.mass.gov/consumer.
Courtesy of the Office of Consumer Affairs and Business Regulation

MEMORIAL DAY Wouldn’t be the same without a couple of great recipes!

American-Italian Pasta Salad

Ingredients:

• 1 (16 ounce) package fusilli pasta
• 1 cup mayonnaise
• 1 cup sour cream
• 2 tablespoons milk
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 cup frozen petite peas, thawed
• 2 (2 ounce) cans sliced black olives
• 1 cup cubed Genoa salami
• 3/4 cup chopped green onions
• 3/4 cup chopped celery
• 1/2 cup chopped fresh parsley

Directions:

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
2. In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
3. In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.

Red, White and Blue Strawberry Shortcake

Ingredients:

• 1 (18.25 ounce) package yellow cake mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 pint blueberries, rinsed and drained
• 2 pints fresh strawberries, rinsed and sliced

Directions:

1. Prepare cake according to package directions and bake in a 9 x 13 inch pan. Cool completely.
2. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

Recipes and images are courtesy of AllRecipes.com