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Savings / Safety Tips for December 2017 from All Safety Products, Inc.

Washing Hands Saves Lives!

Keeping hands clean through improved hand hygiene is one of the most important steps we can take to avoid getting sick and spreading germs to others. Many diseases and conditions are spread by not washing hands with soap and clean, running water. If clean, running water is not accessible, as is common in many parts of the world, use soap and available water. If soap and water are unavailable, use an alcohol-based hand sanitizer that contains at least 60% alcohol to clean hands.

Healthy Tip For December: Plant based proteins put the pulse in your diet!

Pulses are in the nutritional spotlight, and we aren't talking heart beats. Pulses -- a branch of the legume or pea family -- are harvested for their seeds. Pulses include chickpeas (also called garbanzo beans), lentils, and dried peas and beans like kidney, navy, black and lima. Some legumes are not pulses: soybeans, peanuts, peapods and green beans, for example.

What makes pulses important are their protein and fiber content, important qualities especially for those on meatless diets. Besides being inexpensive, pulses also have a low glycemic index, so they raise blood sugar levels less than other carbohydrates, according to the Harvard Health Letter.

Pulses are easily added to salads and stews to increase the protein punch, but food makers are increasingly providing new products that make it easy to add pulses to the diet. Among the new products are flours used in mixes for brownies and pancakes. Pulse flour made from garbanzo beans or peas can be used as a coating for food you would typically drench in white flour before sauteing.

Pulse pastas made from red lentil or black beans are also new, replacing semolina or durum wheat. There are even new pulse-based snacks such as crackers and chips made with black beans, safflower oil and sea salt. You can also add pulses to your diet through soups. White bean,lentil chili, and pea soup are just a few.

A Delicious Recipe for December: A French Canadian Dish - Tourtiere

Christmas Eve tourtiere is the toast of Canadian tables. (Editor's Note: My wife is French Canadian and we enjoy this hearty meat dish at Holiday get togethers.) Tourtiere, or meat pie, is a traditional part of French Canadian Christmas and New Year's Eve fare, although the dish is enjoyed throughout Canada.

Like many traditional dishes, the exact ingredients vary by family with recipes handed down throughout generations. Typically, the meat pie consists of tiny cubes of pork, veal and beef, slow cooked and served in a pie shell. Meats very often differ based on availability by location. You'll find fish served in some meat pies in coastal areas, for example.

Spices also vary. Some tourtieres feature a festive spice combination of cinnamon, cloves and all spice. Others feature sage and thyme, or a combination of spices. This recipe from features ground pork plus bread crumbs. Many recipes call for mashed potatoes instead of bread crumbs.


1 tablespoon vegetable oil
2 pounds ground pork
1-1/2 cups beef stock
3 onions, finely chopped
3 cloves garlic, minced
2 cups finely sliced mushrooms
1 cup finely chopped celery
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon pepper
1/2 teaspoon summer savory or thyme
1/3 teaspoon cloves, ground
1 cup bread crumbs
1/2 cup fresh chopped parsley
Pastry for a double crust 9-inch pie
1 egg, beaten
1 teaspoon water

Cooking Instructions:

In large skillet, heat oil over medium-high heat and cook pork, breaking it up, until no longer pink. Drain fat.
Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory and cloves.
Bring to boil, reduce heat and simmer 45 minutes or until 2 tablespoons of liquid remains.
Stir in bread crumbs and parsley.
Refrigerate to allow the flavors to meld.
Spoon filling into bottom shell, situated in deep pie plate or iron skillet.
Cover meat mixture with top pastry and press edges to seal.
Cut vents in top crust.
Brush top crust with egg and water.
Bake at 375 for 40 to 45 minutes or until golden brown.
Let cool at least 10 minutes before serving.

About All Safety Products

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All Safety Products | P,O. Box 3822 | Lakewood | CA | 90711