tk-rTKE CAROLINA TIKES SATURDAY. QCTgBER 9.1882
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Something For Turkey
Gobblers
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Anytime is turkey time watering combination ot
when you make, this ingredients, including
easy-to-prepare Turkey lots of turkey and
Pot Pie with Bisquick vegetables. t
baking mix. The family A . meal in itself,
will gobble up every bit 'nothing could be better
of this savory main dish, in cooler weather than a
The tender pastry , hot and hearty Turkey
crust holds a mouth- Pot Pie.
.'..'..'--... " , '
Turkey Pol Pie
I package (10 ounces) frozen
peas and carrots
V cup margarine or butter
Vi cup Bisquick" baking mix
' cup chopped onion .
Vi teaspoon pepper
I cup milk
I can (10 V4 ounces) ,
condensed cream of
chicken soup
I Vi cups cut-up
cooked turkey
Pastry (below)
MY OH MY WHAT A PIK! There won't be any leftovers to contend with when you serve this Turkey Pot Pie. An all-time favorite is made easier
with this, recipe from the Betty Crocker Kitchens.
Infant Mortality Major Problem In Nation's Capital
Rinse fro'cn peas and
carrots under running
cold water to separate;
drain. Heat margarine in
3-quart saucepan over
low heat until melted.
Mix in baking mix,
onion and pepper. Cook
over low heat, stirring
constantly, until mixture
is smooth and bubbly;
remove from heat. Stir in
milk and soup. Heat to
boiling, stirring con
stantly. Boil and stir I
minute; remove from
heat. Stir in turkey and
' vegetables.
Heat oven to 425".
Prepare pastry; divide
into halves. Press half of
the dough firmly with
floured hands in pic
plate. 9 x I !4 inches, br
inging dough onto rim of
plate. Flute if desired.
Spoon turkey filling into
pastry lined pic plate.
Roll remaining dough in
to 8-inch circle on
floured cloth-covered-board.
Cut into 6
wedges; place wedges on
Tilling. Cover edge with..
3-inch strip of aluminum
foil to prevent excessive
'browning. Bake on
cookie sheet until crust is
light brown, about 25
minutes. 6 servings.
Pastry: Mix 2V cups
of Bisquick baking
mix and ' cup
margarine or butter,
softened, in small bowl.
Add V cup boiling
water; stir vigorously un
til very soft dough
forms.
By Bonnie R. Keys
Denise weighed 3
pounds, 8 ounces when
she was born. Because of
her low birth weight, she
developed respiratory
distress syndrome and
within a few days her
right lung collapsed;
Surgery was performed
immediately. j
Emanuel weighed 2
pounds, 10 ounces when
he Avas ' born. He
developed pulmonary
hemorrhage bleeding
from the lung. He was
given blood tranfusipns
repeatedly. '
Denise and Emanuel
are alive today because
of a combination of luck
and the work of,
neonatologists at the
Howard ' University
Hospital ' intensive care
nursery. According to
Dr. Fariborz Rahbar
director jfo Newborn
Nurseries, Washington;
D.C., leads the nation ih
the incidence of infant
mortality with 24 deaths
per 1,000 live births -f
more than twice the na
tional average.
Dr. Rahbar attributes
the high rate of infant
death to th high percent
tage of unwed women
and teenagers living in
the District of Columbia
vho are having babies t
He also cites the high in
cidence of poor nutrition
as well as venereal
disease (Washington
ranks pumber one in the
country), and other inr
fectious diseases such as
tuberculosis " i an4
hepatitis as factors con
tributing to the death of
infants..
Even though the na
tion's capital leads the
nation with the highest
incidence of infant mor
tality, the problem is a
national one. According
to statistics compiled by
the Department of
Health and Human Serf
vices' National Center
for Health Statistics, in
1979 Baltimore had the
highest incidence of in
fant deaths with 22.8
deaths per 1 ,000 and
Detroit had 21.3 per
1,000. St. Louis and New
Orleans tied for fourth
place with 20.9 per
1,000. San Diego had the
low- it mortality
rate 1,000.
Tl ity rate na
tion .1981 was
42,7Uor 1 1.7 deaths per
1,000 live births.
The problems causing
infant mortality are the
same nationally as they
are for Washington. A
profile of the mother
who has an infant who
dies shows. she is non
whiter unmarried, and a
teen-ager; she did not see
a physician during the
pregnancy or else whe
waited until o thelast
r frimester pf the pregnant
cy; did not get proper
nutrition; or was an
alcohol or drug abuser.
Such women usually give
birth to premature
babies which accounts
for low birth weight
the primary cause of in-
fant death.
The infant mortality
rate for nonwhites is
twice the rate for whites.
Howard's Dr. Rahbar
says "infant mortality is
the best indicator of the
health of a community."
He describes the infant
mortality problem as
relating to the
socioeconomic condit
ions of the mother.
Howard University
Hospital offers the
highest level of intensive
care, which provides for
round-the-clock inurses,
respiratory therapists,
modern x-ray and
laboratory facilities. Dr.
Rahbar and his
associate, Dr." Antoine
Fomufod, are
neonatologists, physi
cians specializing in the
care of infants. Dr. Ber
nard Abbott, a senior
resident in the intensive,
care nursery who saved
the lives of Denise and
"Emanuel, says the cost
for caring for Emanuel
alone has already reach
ed a quarter of a million
. dollars.
The chances for sur
vival of an infant
weighing under 3 pounds
at birth are slim.
Dr. Melvin Jenkins,
chariman of the Howard
University Hospital
department of pediatrics
and child health, says the
best way to eliminate the
infant tnortlity problem
is by educating the
public. "All 'of the em
phasis on intensive care
is not going to change
the situation. Even in
low birth weight infants,
if the mother had
prenatal care, the chance
of her infant's surviving
is greater than that of an
infant in the same high
risk group whose mother
had no prenatal care."
Factors such a
unemployment, poor
housing and low motiva
tion also contribute to
the problem, Dr. Jenkins
notes. He says efforts
should be directed more
toward establishing
outreach facilities that
can go to the patient.
know that smoking
cigarettes and consuming
alcoholic beverages con
tribute to a low birth
weight baby, Dr. Jenkins
adds.
Dr. Frederick Green,
associate director of
Children's Hospital, Na
tional Medical Center in
Washington, says to
Manv nersonsxsuffeiv
ing from poj3X:numttoiyA reduce;, the .numbr'qf, fajjjales
doTiot JcndJT about $up$pw birth weighV babies : iq, 9
plementary tood pro
grams such -as Women,
Infant and Children
(Wic), ana many
qualify for. public
would require ending all
of the problems
associated with poverty.
Dr. Green recently
delivered the keynote ad
University Hospital
focusing on the perinatal
period the first 28
days of life. He says
four-fifths of the
premature babies who
die, die during this
period.
Statistics show that in
1970, 12.4 of all births
in Washington were to
under is. in
9. In both 1970
and 1980, 13.1 of the
births were premature
(under 5 pounds)
number of deaths was
reduced. In 1970, 432
babies died in
Washington compared
to 228 infant deaths in
1980, which is a rate of.
reduction from 28.9
deaths per 1,000 live bir
ths to 24.6 deaths per :
1,000 live births.
"Too many babies die
in our citiesOVDn Green
stresses. "We are saving
more babies today than
10 years ago but will
never be satisfied until
A Sidedish
To Savor
Grits 'N Green Onion
Bake is a sidedish to
savor
with chicken...
with ham...
with barbecued
meats.
liquid red pepper sauce.
Quick grits are the
preferred choice,
because they require only
2'j-5 minutes of cooking
before they are baked. A
variation for the longer-
Serve U any time you cooking regular grits is
would like a break from also given. With either
assistance and do not dress at the conference
know it. Many do not held at the Howard
Even though in Uuili- we remove the gap bet-
1970 an 1980 the rate of ween the infant mortality
premature births remain- rates for blacks and
ed th same, 13.1, the whites."
rice, potatoes or stuff
ing. This rich combination
of quick grits, Chedder
cheese, egg and green
onion is livened up with
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Grits N Green Onion Bake, begun from quick grits, is a sidedish to savor, no matter what your menu.
product, this is a great
way to serve grits.
Note that it serves 4
in keeping with the
smaller sizes of today's
families. 0f course, the
recipe can be doubled for
company. When serving,
an attractive garnish can
be created from strips of
green onion. J
Can't you just taste it?
The Chedder cheese
melted in and the green
onion mixed in make
Grits N Green Onion
Bake truly a sidedish to
savor.
Grits
Green
Onion
Bake
2 cups water
Vi cup Quaker or Aunt
. Jemima Enriched
White Hominy Quick
Grits
Vi teaspoon salt
I cup (4 oz.) shredded
sharp Cheddar cheese
Vi cup green onion
slices
V cup butter or
rnargarine
1 egg, beaten
18 teaspoon liquid
red pepper sauce
. Heat oven to 350F.
Grease 1-qt. round
casserole. In large
saucepan, bring water to
a boil. Stir in grits and
salt. Return to a boil;
reduce heat. Cook, un
covered, , 2'j to 5
minutes, stirring occa
sionally. Stir in remain
ing ingredients; continue
cooking over low heat
until cheese is melted.
Pour into prepared dish.
Bake about 30 minutes.
Garnish with strips of
green onion, if desired.
Makes 4 servings.
Note: Substitute Vi cup
Quaker or Aunt Jemima
Enriched White Hominy
grits for quick grits, if
desired. Increase water '
to 2'i cups. Cook, if
covered, 25 . to 30
, minutes, stirring occa
sionally. Proceed as
recipe directs.