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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 ggggß&&***^ l * t ***"**i& JbyjgvV 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 A COLLECTION OF DECORATING IDEAS TO SPICE UP WINTER WEARY HOMES I sis . i ■ MW H JWi A ® \k a HF IE k El /,/- \\ n Jj* 7 * iIIMM • I KBpjggSj Spanish'Styling for Grand Rooms , r . Show off your love for Spanish with PC. | V this dramatic sofa and two chairs Group Deeply gold velvet accented with a- Elegant6-Pc. Mediterranean jyy Room Sol.. By Bmyhlll AUGUSTA’S LARG EST Bring out the candlelight and crystal and TAICHI AX7 /k S' dine in the quiet elegance of this O Olul LAY V/L handsomely styled dining room. Note the .) J■■ ■ ■ M Q M M HOMEFURNISHINGS table legs. This is quality at a low sale E. 0 01 e, ” n ”° n ,ob " d ’ i "° a " d 4 Create An Italian Renaissance SUPERB SLEEP SET v Retreat BY FAMOUS SERTA JF™. with . $9 8 set I HHaresi iMfaR 1 Your bedroom is a very special I p |ace ■ y° ur escape from the rush 1 1 1 and noise of day And you have Designed for the kind of I J H definite decorating thoughts for this Deep S ’ 312 ’ tSU l lavishly felted, foam topped with . 111 wood tones that soo.he the eye quilted tickings Treat Yourself to I IB fIMIV *I ■ and spirit and blend with your favor- SOMETHING GREAT g uperb g| eep You'll Feel Better . ,U. kB. ite colors You want something to sleep ON! | n The Morning! i 3 I i different in design -a design that I ' H doesn't overpower your favorite j / ' accessories Most of all. you want \ f '**7, ,'J nFiX that lavish feeling of luxury that you < _ TjlrXr only get with drawers that work and TT? ’VTYTT TT A\7’lT'\T ,r P ? gd*. m satin smooth finishes. Isn't this what Lr IUU n/\V £jlN 1 f—“Tjlkteg. ..’ you want? “Varesi” is made for ? ; __ your bedroom -it becomes your RECEIVED YOUR • COPY OF THE SPRING Chest-on-chest RECIPE BROCHURE XSX" pick up yours at i — ? $ 299 EITHER MAXWELL BROS. STORE ’•sass?" ° reN MON ~Tw»,™ " u ’ PM YOUR FULL SERVICE STORE FREE DELIVERY UP°TO Too Ml 933 BROAD STREET 1649 GORDON HGIHWAY FREE DECORATOR SERVICE WE M OUR OWN FINANCING ’ 22 LAURENS ST WE WILL NOT KNOWINGLY WE DO OUR OWN FINANCING AIKEN, S.C. B E UNDERSOLD PH. 722-5526 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, tt 1 Wk » liiltlP jHHI W Jf r Page 7