Thursday, December 01, 2005
BREAKING HEALTH ALERT -- STOP EATING FRUIT BATS!
Fruit Bats May Harbor Ebola Virus
Three species of African fruit bats carry the deadly Ebola virus and may be the reservoir where the virus resides between outbreaks in humans and primates, says an international team of scientists. The researchers found fragments of the Ebola virus or evidence of immune response to it in three species of fruit bats in Gabon and Congo. These bats are eaten by people in central Africa, where Ebola outbreaks have occurred, The New York Times reported.
The findings appear in the Dec. 1 issue of the journal Nature. Ebola has caused a number of lethal outbreaks among humans and primates in Africa since 1976.
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Properly cooked Fruit Bats are safe to eat but do not undercook them. 400 degrees for 75 minutes will take care of any nasty virus problems.
FRUIT BATS WITH WISCONSIN CHEESY RICE STUFFING
1/4 c. (1/2 stick) butter
1/3 c. regular rice
2 tbsp. diced celery
2 tbsp. finely chopped onion
1 c. chicken broth
1 (2 oz.) can mushrooms, drained & chopped (opt.)
1 c. shredded Wisconsin cheddar cheese
2 (1 lb.) Fruit Bats
Salt & pepper
Melted butter
In a saucepan melt butter; add rice, celery and onion. Cook 5 to 10 minutes, stirring frequently. Add chicken broth and bring mixture to a boil. Cover and simmer on low heat about 20 minutes or liquid is absorbed and rice is fluffy. Stir in mushrooms; cool. Toss cheese lightly with cooled mixture. Season bats inside with salt and pepper. Stuff bats with rice mixture.
Place on rack, breast side up in shallow baking pan. Baste with butter. Loosely cover with foil. Roast in preheated 400 degree oven for 30 minutes. Remove foil; continue roasting for 45 minutes until done. Baste with butter occasionally during last 45 minutes. Additional stuffing may be placed in small baking dish, covered and baked during last 45 minutes of roasting. Then cover removed last 15 minutes.
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FRUIT BATS WITH WISCONSIN CHEESY RICE STUFFING
1/4 c. (1/2 stick) butter
1/3 c. regular rice
2 tbsp. diced celery
2 tbsp. finely chopped onion
1 c. chicken broth
1 (2 oz.) can mushrooms, drained & chopped (opt.)
1 c. shredded Wisconsin cheddar cheese
2 (1 lb.) Fruit Bats
Salt & pepper
Melted butter
In a saucepan melt butter; add rice, celery and onion. Cook 5 to 10 minutes, stirring frequently. Add chicken broth and bring mixture to a boil. Cover and simmer on low heat about 20 minutes or liquid is absorbed and rice is fluffy. Stir in mushrooms; cool. Toss cheese lightly with cooled mixture. Season bats inside with salt and pepper. Stuff bats with rice mixture.
Place on rack, breast side up in shallow baking pan. Baste with butter. Loosely cover with foil. Roast in preheated 400 degree oven for 30 minutes. Remove foil; continue roasting for 45 minutes until done. Baste with butter occasionally during last 45 minutes. Additional stuffing may be placed in small baking dish, covered and baked during last 45 minutes of roasting. Then cover removed last 15 minutes.
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