House of Raeford Farms, a Raeford, N.C. establishment, is recalling approximately 4,140 pounds of cooked chicken breasts that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced on Dec 9, 2011.

The problem was discovered after a customer’s laboratory sample tested positive for Listeria monocytogenes. FSIS has received no reports of illness due to consumption of these products. Anyone concerned about an illness should contact a health care provider.

Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. However, listeriosis can cause high fever, severe headache, neck stiffness and nausea. Listeriosis can also cause miscarriages and stillbirths, as well as serious and sometimes fatal infections in those with weakened immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy. Individuals concerned about an illness should contact a health care provider.

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Yield 4

Ingredients:

• TBS olive oil
• 2 medium eggplants, cut in half lengthwise and scoop out to 1/4 inch flesh rim, and chop.
• 1/2 cup chopped onion
• cloves garlic, crushed
• 1 tsp dried oregano
• Salt and pepper t.t.
• 1/4 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 1 tsp. chopped fresh Italian parsley
• cups tomato sauce
• 1 cup shredded mozzarella cheese

1. Preheat oven to 325 ° F.
2. Cut eggplant lengthwise. Scoop out center of eggplant, reserving the skin mold.
3. In a large pan, heat olive oil over medium high heat. Add eggplant centers, onion, garlic, oregano, salt and pepper. Sauté until lightly browned.
4. Add bread crumbs, Parmesan cheese, and parsley to mixture and spoon into eggplant.
5. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
6. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Free of the following allergens:

• Wheat
• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Today, D’Orazio Foods, Inc., a Bellmawr, N.J., establishment, is recalling approximately 161,000 pounds of frozen stuffed pasta products that were produced without the benefit of federal inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The products were distributed to distribution centers in California, Illinois, Indiana, Ohio, Oregon, Texas and Utah. The problem was discovered as part of a routine food safety assessment conducted by FSIS at the facility. While conducting the assessment, the Agency determined that the pasta products were produced during a second shift when FSIS inspection personnel were not on-site, as required, during operating hours.

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Yield 4

Ingredients:

• 1 pt. Chicken stock
• ¼ tsp. Saffron
• 2 tsp olive oil
• 4 oz. onion, small dice
• 10 oz. Arborio rice
• ¾ cup white wine
• 1 TBS. Grated parmesan cheese

1. In a medium saucepan bring stock to a simmer, add saffron and sweat until stock turns golden color.
2. Heat oil in medium saucepan add onion and sauté until translucent.
3. Add rice to onions and stir constantly to coat rice with oil.
4. Add stock to rice mixture in three stages by letting rice absorb liquid before next addition.
5. Add the wine with the final addition of stock.
6. Remove from heat, and add parmesan cheese.

Free of the following allergens:

• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Excellent for people with diabetes and/or hypertension.