Newspaper Page Text
6A
Macon Co. NAACP
Annual
Dr. Larry E. Rivers, Guest Speaker
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Dr. Larry Eugene Rivers,
a 1973 honor graduate and
the 8th president of his alma
mater, Fort Valley State
(College) University, will
serve as the 2007 speaker
for the NAACP banquet
The NAACP is honored to
have Dr. Rivers as its 2007
banquet speaker. The ban¬
quet will be held Saturday,
January 13, 2007, at 6:30
p.m. at the Preston William
Center. Tickets are available
for $20 each and can be pur¬
chased from any member of
Cook of Ibe Week
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Ingredient s: 1 can Cream of
2 lbs. fresh or frozen Mushroom Soup Ingredients: 1/2 tsp. black pepper
yellow squash 1 small enion chopped 2 Tbsp. vegetable oil ! can 126 oz) Cream of Chicken
1 egg salt and pepper to taste 8 skinless, boneless chicken Soup
1/2 cup sour cream mild shredded cheese breast halves 3 cups uncooked instant white rice
1/2 cup 7- mayonnaise Ritz Crackers 3 ,,, 1/2 water 4 cups fresh or frozen mixed
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Preheat 350. Cook squash and 1/9 fan nnnrilra
over to onions instructions:
together until tender (In microwave approximately Heat 1 Tbsp. oil in large skillet. Cook 4 chicken breasts 10
20 minutes). Drain squash and onion mixture mins, or until browned. Remove chicken and follow same
well and beat with mixer. Place mixture instructions with other 4 chicken breasts Set chicken aside,
in a casserole dish and add egg, sour cream, Mix in skillet the soup, water, paprika, and black pepper,
mayonaisse, soup, salt and pepper, and cheese H eal 10 a b°‘l
to mixture. Crumble one pack of Ritz crackers Stir in rice and vegetables. Add chicken. Sprinkle paprika and
into mixture and stir. Cook uncovered for 30 black pepper over chicken (optional). Cover and cook over tow
mvutm. heat 5 minutes or until chicken is done.
A
Festival
ndraiser*:
^Theater Mystery Dinner
i.940s Radio Musical Houi
Saturday, January 20, 2007
Austin Theater
7:00 p.m.
!■ I *$36.66/ •Celebrity waiter
m P ers on •Cash Bar to serve you
Available
Presented by
lends Production Gro
Heeds benefit the Georgia Peach Fe
Call (478) 825-5986 for information.
IMPORTANT
REMINDER:
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tising must be
m ■% submitted to the
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tttrl 5 pm on Fridays.
Thank You!
WEDNESDAY, JANUARY 10, 2007
the organization.
Dr. Rivers began his ten¬
ure in March ’06. Prior to
taking on the presidency of
FVSU, he served as dean
of the College of Arts and
Sciences at Florida A&M
University, in Tallahassee,
Florida. Rivers’ association
with FAMU dates back to
1977, when he was hired
as an assistant professor
of history. From 1990 to
2001, he served as director
of FAMU’s largest gradu¬
ate degree program, the
Master’s Degree of Applied
Social Science Program.
Before joining the FAMU
faculty, Rivers taught his¬
tory and political science at
the University of Pittsburgh
from 1974 to 1977. He has
won national awards for his
books on slavery and on the
African Methodist Episcopal
church. His many awards
include a 1992 Council for the
Advancement and Support
of Education Teacher of the
Year Award. He serves on a
LOCAL
number of historical, civic
and business boards, with
extensive involvement as
a member of the National
Parks System Advisory
Board, as well as a range of
state and national historical
societies.
Rivers began his adminis¬
trative career in 1984 with
a one-year appointment as
director of FAMU’s Division
of Social and Behavioral
Sciences. He holds a Master
of Arts Degree in American
history and political science
from Villanova University;
a Doctor of Arts Degree in
American history and cur¬
riculum development from
Carnegie Mellon University
in Pittsburgh; and a Doctorate
of Philosophy Degree in
African-American and cul¬
tural studies from Goldsmith
College at the University
of London, England.
For additional information,
contact Ms. Bennie Solomon
at (478) 825-6270.
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A South ern Frying Pan
Is there anything more
essential to true Southern
womanhood than a cast
iron skillet? One that has
been perfectly seasoned and
whose weight feels just right
in a woman’s hand?
I think not.
For generations, Southern
women have used cast iron
pans for everything from
stirring up cornbread to
making gravy to holding the
kitchen door open to keep¬
ing a wayward husband in
line.
My great aunt Sadie Belle
was legendary for her skill
with the skillet. Not neces¬
sarily for cooking, though
she did make delicious sau¬
sage gravy, but rather for the
way she kept Uncle Clarence
in line with it. After too
many nights out with the
boys, sipping too much
‘shine, Sadie Belle walloped
him one night with the iron
pan and 12 stitches later,
he was a changed man. For
the rest of their lives, she
knew where her power lay
- in the cupboard - and she
never hesitated to threaten
its use.
On his deathbed, my cous¬
in asked Uncle Clarence
he feared death. “Nope,” he
replied solemnly. “I’ve spent
52 years fearing Sadie Belle
and that dang iron skillet.
Death, after that, will be a
welcomed reprieve.”
I have two iron skillets.
One is large and perfect for
gravy, fried green tomatoes
and, well, anything else I
want to fry. The smaller one
is used for scrambling eggs
and frying bologna or, well,
anything else I want to fry
in smaller amounts. Either
is used for cornbread, both
* MUST CONFESS...
DINNER
Austin Theater \ X W\ x THEATRE
THE LEADER-TRIBUNE
Rhonda Rich
Columnist
cornbread that is made with
sugar and that which isn’t.
But isn’t that what a sea¬
soned iron skillet is made for
- cornbread cooking?
Because my iron skillets
are used so regularly, I don’t
bother to put them in the
cabinet. I store both of them
in the lower oven. I like to
keep them handy.
During a recent shop¬
ping trip with Mama, I was
admiring a cast iron pot.
“Do you have to season
cast iron pots like pans?” I
asked her, remembering how
she seasoned my first pan by
oiling it and let it bake on a
lower rack for weeks while
she did her normal baking.
Mama shrugged. “I don’t
know.”
“You don’t know?” My
eyes bugged out. Now, that’s
a first. Usually, if Mama
doesn’t know, she just makes
it up and sticks to it as if it
were the law and gospel sent
down from the Mount. If you
need any advice on tax shel¬
ters, doctoring or legal mat¬
ters, be sure to call Mama.
She can help you out.
But back to cast iron skil¬
lets. I’ve been doing a lot of
studying up on our favor¬
ite frying pans. We need to
know all the hot points of
these Southern necessities.
Here’s what I found out:
l. Don’t scrub with
scouring pad. (There has
never been a time when I
didn’t scrub mine with a
wire brush or Brillo pad.
How else do you get crusted
pork chop droppings out of
it?)
2. After cleaning,
lightly rub oil into it and
dry it on a heated stove eye.
(Never once have I done this,
either.)
One of mine developed
some rust, which happens
when the seasoning has been
rubbed off with a wire brush
and then it has not been
oiled and dried on the stove
eye. Some folks claim when
it has rusted, its life is over.
Not true.
Cut a lemon in half, dip it
in salt then rub the rusted
areas until the juice is out
of the lemon. Repeat with
the other half. The rust will
disappear. Oil the pan thor¬
oughly and dry it out on the
stove. Good as new.
“What do you do if your
cast iron rusts?” I had asked
Mama.
“Nothin’ you can do. Gotta
throw ‘em out.”
So, when you call Mama
to get advice on tax shelters
or doctoring, don’t bother
to ask her about cast iron
skillets.
A woman can’t know
everything.
Ronda Rich is the best¬
selling author of What
Southern Women Know
(That Every Woman Should)
and The Town That Came
A-Courtin’.
