Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / March 29, 1990, edition 1 / Page 11
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I ayes, Marshall, Phillips honored by NAFEO Thursday, March 29, 1990 Winston-Salem Chronicle Page All Judge Roland H. Hayes, Wal- L‘Marshall and Dr. Barbara K. Liiips are among the more than [oo outstanding graduates of his- Lcally black colleges and uni- Rsities being honored as Distin- uished Alumni at NAFEO’s 15th laiional Conference on Blacks in [igher Education being held trough April 1 in Washington, D.C. I All honorees are nominated ty their alumni institutions for Iking significant contributions [he American society. Winston-Salem State Univer sity nominated Judge Hayes for the honor. He currently is a dis trict court judge with the 21st judicial district in Winston-Salem. A native of the city, he jeceived his bachelor's degree from WSSU in 1952. He also attended North Carolina Central University School of Law from 1968 to 1971. Judge Hayes has been a prac ticing attorney in private practice and has received honors including the Achievement Award from the iWinston-Salem Urban League. Mr. Marshall also was nomi nated by WSSU. He currently teaches exceptional children in the High Point City Schools system. A native of Wadesboro, he received his undergraduate degree from WSSU in 1965. He also Walter Marshall attended N.C. A&T State Univer sity and received his master’s degree. Mr. Marshall was a teacher/coach at W.B. Wicker High School in Sanford and has received several honors and recognitions including the Omega Citizen of the Year Award. Mrs. Phillips, who is assistant superintendent for student ser vices with the Winston- Salem/Forsyth County Schools, was nominated by WSSU. A native of Winston-Salem, she received her bachelor's degree from WSSU in 1957. She also attended Indiana University, where she received her master’s degree. Dr. Phillips earned her doctor- Dr. Barbara Phillips ate at the University of North Car olina in 1979. She previously was a teacher with the Cleveland Public Schools in Ohio. She has received several hon ors including the Humanitarian Service Award from the Urban League and has been listed among Ebony magazine's "100 Most Influential Blacks in America.” "Traditional black colleges have fostered the integration of our students into our society, where unfortunately blacks account for only 1 to 2 percent of most professionals in the nation, by graduating approximately half of the black lawyers, doctors, ministers and others," said Dr. Samuel L. Myers, president of NAFEO. Judge Roland H. Hayes "The historically black col leges enroll less than 20 percent of black undergraduates, but confer almost 40 percent of all baccalau reate degrees earned by blacks. Based on recent statistics, two black colleges account for 40 per cent of all blacks earning degrees in dentistry, two account for 82 percent in veterinary medicine. The historically black colleges continue even now to press for expanded access at a time when many states are restricting admis sions to all colleges." NAFEO is an association of most of the nation’s historically and predominantly black institu tions of higher learning, including public and private, two-year and four-year,m undergraduate and graduate schools. Delta Alpha Chapter of Phi Beta Sigma takes stand in fight against world hunger The Delta Alpha Chapter of Phi Beta Sigma Fraternity Inc., located on the campus of Win ston-Salem State University, has taken a stand in the fight against world hunger. With the help of World Vision Intemalional, an organization ded icated to the relief of hunger and poverty throughout the world, the members of Phi Beta Sigma are sponsoring 3-year-old Nipaneema Frederick and her community in Tanzania, Africa. Their monthly pledges will ensure her education, health care, food, clothing, shelter and the development of her community. Founded in 1914, Phi Beta Sigma Fraternity is an internation al organization dedicated to the principles of brotherhood, scholar ship and service. The fraternity has more than 80,000 members in the United States, Africa, Switzerland and the Caribbean. Nipaneema Frederick Calendar From Page A10 WEDNESDAY, APRIL 4 11 i: Tlib Tytmt j|ii^ iiePliSpiA&T ■ S ta Asspmtibn JhiiI wtil jibldlhtijartiipJ'night program from g to 9 p m, at the Winston Lake Family YMCA, 901 Waterworks Road. IJriiyhfsityist^f^WiilillmieniiihfbijiihtibhsahSentertainqueMicih^con- Cethmg ;dnrOilrhptviliCiiiemidi|;SiK61hfsHipS, financial hid and Other ■iSSuest: RBfreshmemts;iWilL;bO|prv^v;FOf: niore: information call L.B. Speas at 748-831,5.or'Saihd^;Tbh^jal;7i22-3365; THURSDAY APRIL 5 s iiWitiston-Saiehi;iSihti|lniyer|ii|;;Win prohentthe Chm OrcHOstfa.tfehttinhgipihralL^Opsieyelt'i^OWspri; at 8: l:5?plrn.-at the StOvens CehteEttlidcOtsiMfliBith advahce ahh SSiat the OoOr. All seats are;feservMl f 7 ;?■ iTHii It t SATURDAY APRIL 7 • ‘‘liecyCliiigtl-iayT spphtiOlOd hyTEdep Winston-Salem Beautiful Inc., Will be held-atTHe:: i-ecycimitsLitiOn and at Thruway Shopping Center jfrbm 9 a.m: to4 p;m. Glass, aiumihum and bi-metal cans will be accept- edTConrpactedimflkahd'aoft: drink bottles, newspaper, magazines, com- putei paper ahd used-car batteries also will be accepted. Proceeds will be Used by Keep Wm|t6h-Saiem; BeaiitifUl Inc. for recycling education. !4;tThe' Leaguejofi^men ;VoterS Will-register voters from 10 a.m, to 8 pimTat Hanes;MaiI,iSecondjevelroUtSide:BeIk’s. SUNDAY APRILS • i The finaheeJeQmmittee'OL the tAtkihS Class of 1970 will meet at 3 p.m. at P61o'Fatk;Ttecreation Center.[Business on the agenda will irieiude a dreCUssioh bf'feuhiOn: actiyitieS, reunion dues, additional guests and- hotel: aecOmmotlatiohs; Committee members are Emerson ijureri; GhaflSettaCraftotv, ROriald slJattiiitoh, Debra W Fair and Gwen- evereA. SrOwri. PUBLIC SERVICE ANNOUNCEMENTS :|:7iExchahge)'SCit®tishiId|AbUset|^ehtioh';^ is offering an OpptUturiitytptWOiUnteeFtplhelptmiSireated children have a brighter [future; BegirihingjApril8:;at2;j).m£ a:w0rkshop willbe held to ttain vol unteers aSTay:theraj«StS;:;TOpicacp'iered will include the law, charactcr- iStiCS[ of abusiiig 'famiKeSyisekuaiiabuse and intervention skills. Anyone age 21 through giraridparents are needed. For more [information call 748- 9028;;, !i; [ Biedm6ht:PluS?Sehibrl|amesTegiStraiibn packets are h0W[[ available. The:[eMehtis;opert: Presidents of Davie, Forsyth, Stokes; Surry; Yadkin eoUHtiesc who areiSSiiprtpldeLirTheregiStration deadline is April ;16, [For niore: ihfOrrnadOn 001172742505;.[[: [ [•ii: ; There wifl bejaTuriiifashiOh extrayaganza and dinner, sponsored by iCertter Grove ;AMB-;2:i0n: Ghdrch;:ahd;Anastasia Furs, benefitting the :ehtireh’s;scholarship:ifqnd,: 8afurdayi i[April 7, from 6 to 10 p;m. at the iCeHtral YfaCAiTieketlare llldlThe'idoar ,prize is a fur jacket. For moreihfbrmatiomffll :5hirley:[Bci|nesS:at 922-1353 or syteria Puryear at :983-6883. DoUatd C7DolhessSiv[is:pastor Good Sense Bating from Nabisco Treat yourself to low sodium and low cholesterol foods that make good health sense. VEGETABLE MEDLEY QUICHE Makes 8 servings 1 tablespoon FLEISCHMANN’S, Sweet Unsalted Margarine 1 small zucchini, sliced 1 small green pepper, cut In strips 1 small red pepper, cut In strips Flaky Crust* 1 (8-ounce) container EGG BEATERS* Cholesterol-FTee 99% Real Egg Product 1 cup skim milk Vi teaspoon basil leaves teaspoon ground black pepper In medium skillet over medium heat melt FLElSCHMANIfS Sweet Unsalted Margarine. Add zucchini and peppers; cook, stirring occaslonalty, imtU tender-crisp. Spoon mixture evenly in unbaked pie crust. Mix EGG BEATERS, skim milk, basil and pepper: pour over filling In crust Bake at for 50 to 55 minutes or until knife Inserted In center comes out clean. Let stand 10 minutes before serving. •Flaky Crust: Cut 1/3 cup FLEISCHMANN’S Margarine Into IVi cups all-purpose flour until mixture resembles coarse meal Add 3 to 4 tablespoons Ice water, a tablespoon at a time, tossing until moistened. Shape Into a ball. Roll out and place In 9-inch pie plate; trim edge and flute. Nutrition Information per serving - Calories 188; Sodium (mg) 81: Cholesterol (mg) 0: Fat (gm) 9 liffilIK refreshing FRurr salad \ Makes 8 servings 1 medium pineapple 2 cups cantaloupe bafls ^ 2 medium oran^, sectioned 1 cup ^ced strawberries IpSs 1 cup seedless green grapes, halved ll- Vs cup vanilla yogurt 2 tablespoons honey . «- 2 teaspoons grated orange peel \L 40 Low Salt PREMIUM, Saltine Crackers SUce plnesmple In half lengthwise. Scoop out fruit leaving a V4-lnch thick shell: reserve shells. Cut fruit Into 1-lnch pieces. In large bowl combine pineapple, cantaloupe, oranges, strawberries and grapes. Spoon Into reserved shells. In small bowl, sUr together yogurt, honey and orange peel. Serve as a dressing over fruit with Low Salt PREMIUM Saltine Crackers. Nutrition information per serving- , „ r-* i i Calories 165: Sodium (mg) 126: Cholesterol (mg) 0; Fat (gm) 1 PESTO TOPPER Makes 32 appetizers 'A cup chopped parsley 2 tablespoons PLANTERS® Walnuts, chopp^ 1 teaspoon dried basil leaves 1 clove garlic, crushed 2 tablespoons FLEISCHMANN’S® Sweet Unsalted Margarine, melted 8 cherry tomatoes, sliced 32 Low Salt RITZ® Crackers In electric blender or food processor container, blend parsley, walnuts, basil and garlic until coarsely chopped. Continue hUnriing adding FLEISCHMANN’S Sweet Unsalted Margarine In a steady stream until creamy and well blended. Arrange cherry tomato slices on each Low Salt RITZ Cracker. Top with ‘/4 teaspoon basil mixture. Bake at 400°F for 5 minutes or until hot Serve immediately. Nutritioii information per serving - Calories 30; Sodium (mg) 16; Cholesterol (mg) 0; Fat (gm) 2 CURRIED CHICKEN TOPPER Makes 30 appetizers 1 cup minced cooked chicken 1/4 cup halved seedless green grapes 3 tablespoons low sodium mayonnaise 2 tablespoons PLANTERS® Slivered Almonds, toasted and chopped 1 tablespoon chopped scallions 1 tablespoon chopped chutnQf 1 teaspoon curry powder 30 Low Salt TRISCUIT® Wafers Scallions, for garnish In medium bowl, sUr together chicken, grapes, mayonnaise, almonds, scallions, chutney and curry. Cover and chill at least one hour. To serve, spoon about 2 teaspoons mixture on each Low Salt TRISCUIT Wafer garnish with scallions. Nutrition information per serving - Calories 43: Sodium (mg) 18: Cholesterol (mg) 5; Fat (gm) 2 SPOON SIZE GRANOLA Makes 5 cups 3 cups SPOON SIZE® Shredded Wheat Vi cup wheat germ Vi cup chopped PLANTERS® Slivered Almonds Vi cup FLEISCHMANN’S® Margarine, melted 3 tablespoons honey In large bowl, combine SPOON SIZE Shredded Wheat wheat germ and almonds. Combine FLEISCHMANN’S Margarine and honey; pour over cereal mixture, tossing to coat well. Spread on ungreased x 10>/i x 1-inch baking pan. Bake at 200°F for 20 minutes, stirring once. Cool. Store in tightly covered container. Serve with skim milk if desired. Nutrition information per serving (‘A cup) - Calories 162: Sodium (mg) 39; Cholesterol (mg) 0; Fat (gm) 8 ZIPPY VEGETABLE DIP Makes 1 Vi cups 1 tablespoon FLEISCHMANN’S® Sweet Unsalted Margarine VA cup chopped tomato Vi cup chopped scallions % cup chopped cucumber V4 cup low-sodium mayonnaise 3 tablespoons chopped parsley 1 tablespoon prepared horseradish Parsley sprig, for garnish Low Salt WHEAT THINS® Snack Crackers In skillet over medium heat melt FLEISCHMANN’S Sweet Unsalted Margarine. Add tomato and scallions; cook, stirring constantly, for 5 minutes. Cool slightly. Stir in cucumber, mayonnaise, parsley and horseradish. Cover: chill 1 hour. To serve, spoon vegetable mixture into serving dish; garnish with parsley sprig. Serve as a dip with Low Salt WHEAT THINS Snack Crackers. Nutrition information per serving (1 tbsp. dip, 4 crackere) - Calories 58; Sodium (mg) 21; Cholesterol (mg) 1; Fat (gm) 4 HONEY BRAN MUFFINS Makes 12 muffins 2/3 cup skim milk cup honey 1/4 cup EGG BEATERS® Cholesterol-Free 99% Real Egg Product Vi cup FLEISCHIVIANN'S® Margarine, melted 1 cup NABISCO® SHREDDED WHEAT 'N BRAN, coarsely crushed 1 ‘A cups all-purpose flour 2V4 teaspoons DAVIS® Baking Powder 'h teaspoon ground cinnamon Vi teaspoon ground ginger In small bowl, combine milk, honey, EGG BEATERS and FLEISCHMANN’S Margarine. Stir in NABISCO SHREDDED WHEIAT 'N BRAN; let stand 10 minutes. In medium bowl, combine flour, DAVIS Baking Powder, cinnamon and gingen stir in cereal mixture Just until blended; do not overmix. Spoon Into 12 greased (2‘A-inch) muffin-pan cups. Bake at 375°F for 20 minutes or until toothpick inserted in center comes out clean. Remove from pan; cool on wire rack. Serve warm or cold. Nutrition information per serving (1 muffin) - Calories 156; Sodium (mg) 141; Cholesterol (mg) 0; Fat (gm) 4
Winston-Salem Chronicle (Winston-Salem, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
March 29, 1990, edition 1
11
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