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■ Betty’s EHbHkHb
I Food
I Tips O?Fi HI
V by Betty Villere g W E
X Nutritionist, R.D., MT.H. i E
SOUL FOOD
If you read the News Review just a few weeks ago, there was
an article about the nutrition value of sould food. In that article,
it was stated that soul food should be thought of as nutritionally
adequate.
In essence, the soul food of today is the same as the southern
diet of foods eaten in the South in years past. The slaves ate those
foods which were available, and those were in most instances
meal, syrup, fat back, etc. On occasion, a piece of meat was
prepared for large festive events. Yet in most cases, the diet was
high in bread stuffs and fats.
To associate the southern diet strictly to slaves and slavery
would be misleading . For in general, the poorer families and
individuals had similar meal patterns. The economics of the times,
forced many people to eat those items which they could afford.
As a result, man were malnourished.
The concept of the poor caliber of soul food stemmed from the
fact that the typical regimen consisted of syrup, biscuits, grits, fat
back, pig feet, etc. Most of these items provided little protein and
minerals yet larger amounts of carbohydrate and fats.
Today when we think of soul food such items as pork chops,
sweet potatoes, cole slaw, chitlins, greens, cornbread and kool aid
come to mind. When combined properly not only will they
provide a delicious meal but a nutritionally balanced one. So you
see, soul food as we perceive it today, can yield satisfaction both
biologically and psychologically.
Every one has his or her favorite soul food recipes but try this
one - Sweet Potato ZU ZU
2 large sweet potatoes
2 eggs
Vi cup milk or more if needed
1 stick of margarine
1 cup of sugar
Vi cup of pecans - optional
1 cup of seedless raisins
cinnamon - to taste
nutmeg - to taste
Boil and mash the sweet potatoes. Add eggs, milk margarine
and sugar. Mix well. Add raisins, peacans, cinnamon, and nutmeg,
fold in. Pour into casserole or baking pan. Bake in 400 degree
oven about 35-45 mins, or until slightly firm.
ECONOMICAL FOOD BUYS FOR MAY
As mentioned in other articles the U.S. Department of
Agriculture publishes a monthly list of foods which should be
plentiful during the coming month. It is interesting to note that
for both April and May no meats were listed. Below are some of
the plentiful foods for May. Remember although these items are
plentiful, they may or may not be less expensive.
Milk - Cottage Cheese, Evaporated Milk.
Meat - Dry Beans, Split Peas, Eggs, Peanuts, Peanut Butter.
Fruits & Vegetables - Fresh: Oranges; Canned: Tomatoes,
Corn, Applesauce, Pears, Fruit Cocktail, Cranbery Sauce; Juice:
Carnberry Juice, Orange juice - canned chilled & frozen; French
Fried Potatoes; Instant: Mashed Potatoes.
Bread & Cereal - Enriched Cornmeal, Enriched Corn Grits.
Perhaps this information will be helpful to you in selecting
your groceries in the coming weeks. As a another money
stretching aid try this recipe for corn chowder.
Com Chowder
Vi cup chopped onion
4 tbsp, butter or margarine
Va cup all purpose flour
1 teaspoon salt
1/8 teaspoon pepper
4 cups milk
1- 12 oz. pkg. fresh sausage links (8) s iced
1- 16 oz. can (2 c.) whole kernel corn drained
1- 8 oz. can lima beans drained
In saucepan, cook onion in butter or margarine till tender but
not brown, blend in flour, salt and pepper. Add milk all at once;
cook and stir until thickened and bubbling. Stir in sausage links,
corn and limas. Simmer 15 minutes. Makes 6 servings.
BROADWAY FISH MARKET j
Wholesale a retail
1297 BROAD STREET
) Wines & Beer All Types Os Fish Plus Crabs
Oysters
Wholesale Beef For The Freezer Lobsters
"Cut to your Specification" Sauid
Phone 722-7874
"60 Years of Continuous Service"
You’re a serviceman, troubled because some
member of your family could use the counsel of a
licensed psychologist, but it’s too expensive.
Under a recent directive, The Civilian Health and
Medical Program of the Uniformed Services
(CHAMPUS) will help you pay the bills for this
counseling. You do not need a referral. Why not look
into it?
Get a copy of the revised pamphlet “Uniformed
Services Health Benefits Program”.
it'd. lickin 900A
new way to lick your finger
country style
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dinner or by the J
COLONEL SANDERS’ RECIPE
Ifatefy fried
Cracklin’ Pepper Bread -
It’s A Southern Taste
Does Cracklin’ Pepper Brad
bring fantasies of home-cooked
soul food? What about the
crave for fresh collard greens,
black- eyed peas, salt pork,
chitterlings, pigs’ feet, tails and
ears; and the notorious
Southern fried chicken which
is properly eaten with your
fingers. And, of yes, there’s
hominy grits for breakfast that
are a must. However, cooking
grits properly is a talent,
according to one Southern
cook. “But the grits has to be
just right. Lotta people never
learn to cook grits. Watery grits
goes with sleazy ways.”
An unusual flavor may be
added to your soul food feast
by baking Cracklin’ Pepper
Bread. This bread has a distinct
flavor because of its special
ingredients which are
cracklings and black pepper.
The cracklin’ is made by
cooking salt pork to remove
the fat which leaves a crisp
fried pork skin.
To mix the dough the
conventional method of yeast
boking is used. Dissolve the dry
active yeast in water, and then
the other dry and liquid
ingredients are added to it.
After kneading the dough,
permit it to rise and then
knead into it the cracklin’ and
black pepper just before it is
rolled out and shaped into
loaves.
The next time the urge for
lost of soul food succumbs
you, be sure to include
Cracklin’ Pepper Bread in the
meal.
CRACKLIN’ PEPPER BREAD
(Makes 2 Loaves)
114 Cups Milk
3 Tablespoons Sugar
1 Tablespoon Salt
14 Cup (1 Stick)
Horace
'Fatman'
Usry OIC
Speaker
The Distributive Education
Class of OIC had as its guest
speaker on Wednesday morning
Mr. Horace Usry from Fat
Man’s Forest (Fatsville) who
spoke on display.
According to Mr. Ursy,
display begins in the mind and
is a reflection of the individual.
Since a display should be done
as simply and inexpensively as
possible, he added.
As he talked he
demonstrated several ways that
products could be displayed to
induce a quick sale.
Mr. Usry’s comments were
the first in a unit covering store
promotion.
Americanism
Month
Mrs. Myrtle Owens from the
Women’s Auxiliary of the VFW
was present at the CSRA
Economic Opportunity
Authority, Inc., Project Head
Start to present flags to the
two (2) Head Start Centers in
observance of Americanism
Month. Mrs. Nell Tuten, Head
Start Teacher Aide, was very
instrumental in initiating this
program.
The event took place on
Wednesday, April 25, 1973 at
10:00 A.M. at the
Belle-Terrace Head Start
location. Mrs. Ernestine Smith,
Head Teacher at the
Belle-Terrace Center, accepted
the flag for that center. Mr.
Walter Clayton, Head Teacher
at the Shiloh Center, accepted
the flag for that center.
Mr. Charles A. Barreras,
Executive Dirctor of the CSRA
Economic Opportunity
Authority, Inc. (CSRA EOA,
Inc.) was also present to
witness and take part in the
affair.
Others present were Mrs.
Beatrice Donaldson, Head Start
Curriculum Director; Mr.
Daniel H. Cross, Urban
Operations Officer, CSRA
EOA, Inc.; Mrs. Dorothy
Griffin, Head Start Policy
Council Chairman, and Miss
Mabie Hanis, Administrative
Assistant, CSRA EOA, Inc.
Margarine
% Cup Warm Water
(105 °-115°,F)
2 Packages Active Dry Yeast
1 Egg7 Cups Unsifted Flour
1 Pound Salt Pork, Diced
14 Teaspoon Black Pepper
Scald milk; stir in sugar, salt
and margarine.
Cool to likewarm. Measure
warm water into large warm
bowl. Sprinkle in
yeast. Stir until
dissolved. Add lukewarm milk
mixture, egg and 3 cups flour.
Beat until smooth. Add enough
additional flour to form a stiff
dough. Turn out onto lightly
Spring
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floured board; knead until
smoth and elastic, about 8 to
10 minutes. Place in greased
bowl, turning to grease top.
Cover; let rise in warm place,
free from draft, until doubled
in bulk, about 1 hour.
Meanwhile, fry pork in a
skillet over medium heat until
browned and crisp. Drain fat,
saving cracklings. Cool.
Combine cracklings and black
pepper.
Punch dough down. On
Bake Cracklin’ Pepper Bread for your next Southern
meal. The ingredients of cracklin’ and black pepper will
give the bread a delicious and unforgettable flavor.
lightly floured board knead in
cracklings and black pepper.
Divide dough in half. Roll each
half into a 14 x 9-inch
rectangle. Shape into loaves.
Place in greased 9 x 5 x 3-inch
loaf pans. Cover; let rise in
warm place, free from draft,
until doubled in bulk, about 40
minutes.
Bake at 375°F. 30 to 35
minutes, or until done.
Remove from pans and cool on
wire racks.
The Augusta News-Keview - May 3, 1973,
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