? 7- y - /
Mclamc Hcchcllo Jewup? ? DartteUe Jttvuni W mni LaTonya M unique Guins
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Carmelita Makisha Coleman
Melita Nicole li ray boy
Chenetta Yvonne West
Patrice Y vetle Toney
Patricia 1'aye llcrrell
Tara iMTrell Travis
? MM
Kyra Ely sin Marshall
' ' ' *
\melia Diann Small .*
Shanjka Ya'Va Gray
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Tanika lirandon ^ ? ? r'sa Howard LaKena Charae Dillard
Jabberwock Coming to WSSU
Fifteen young ladies h;i\o
accepted I Ik* challenge to pursue
their dream bv wax of the Jab
hcrwoe k event presented In the
Winston-Salem Alumnae Chaptci of
Delta Sigma Theta Sororitx This
year's program will hi' held Satin
day. March 27. at 7 p.m. in the K.K.
Williams Auditorium at Winston -
Salem State University.
A Delta tradition. Jabberwock
allows participants the oppoitunitv
to compete for college scholarship
and other prizes and awards l-aeh
contestant receives a scholarship
based on the amount of funds she
generates.
The Miss Jabberwock festiv i
ties feature high school git Is fioni
the community in a delightful dis
play of talent.
The theme tot tins sear's per
formancc is "There's \ Dream ()ut
There W ith Your Name ( )n It" and
the evening will feature an anav of
community talent, some from aspir
ing performers and some from expe
rienced. prominent individual and
groups.
Jabberwock "(M will include
"Open Mike at Club Jabberwock."
an amateur talent presentation dur
ing which local talent will compete
i
foi caslj prizes Also, established
musical groups, soloists and choirs
from the communitx w ill share their
special talents throughout the
ev ening.
I he giiK in the contest have
been active over the past few
months in preparation foi then big
night at "Club Jabberwock."
Jabberwock contestants ;ire
exposed to a series of workshops,
seminars and public service activi
ties during the months preceding the
evening of the event. I'his year's
contestants began in April with an
introductory reception and a par
ent/contestant breakfast.
The llHM Jabberwock contes
tants are: lanika Brandon, a Carver
junior and the daughter of Mr. and
Mrs William Brandon; Melita
Nicole Brayboy. an Fast Forsyth
senior and t fie daughtei of Oscar
and Bcttx Brayboy; Cannelita Mak
isha Coleman, a Noith Forsyth
senior and the daughter of Mr and
Mrs James Cofenian; I aKena
Charae Dillard. a senior at Mount
l abor and the daughter of Oaernc
Feggiiis; l.aTonya Cioins. a Mount
l abor senior and the daughter of
Dorothy I. Doe; Shanika Va'Va
Clrav. a Parkland senior and the
daughter of Richard and Larrie
Gray: Patricia Fayc Hcrrcll. a Park
land senior and the daughter of Dr.
and Mrs. Astor Y. Hcrrcll; LaTrisa
Howard, a junior at North Forsyth
and the daughter of Mr. and Mrs.
James Atkins; Mclanic Jessup, a
junior at Mourrt Tabor and the
daughter of Aleisc Jcssup and John
Jessup; Kyra Elysia Marshall, a
junior at Salem Academy Prep;
Amelia Diann Smalls, a junior at
Mount Tabor and the daughter of
Sampson and Sharon Smalls;
Patrice Toncy. a junior at North
Forsyth and the daughter of William
L. and Bernice C. Toncy; Tara
LaTrcll Travis a junior at Salem
Acadcmy and the daughter of Mrs.
and Mrs. Robert L. Brown. Jr.;
Chenetta Yvonne West, a junior at
Parkland and the daughter of Mr.
.Hid Mrs. Clarence T. West. Jr.: and
Danielle Javoni Wood, a junior at
Carver and the daughter of Dannie
and Lorraine Wood.
Delta Sigma Theta Sorority is
an organi?ation of college-educated
women dedicated to a program of
public service. It was founded by 22
students in P)I3 at Howard Univer
sity. Louise Smith is president of the
local chapter. '
NOTICE
NONDISCRIMINATORY POLICY
AS TO STUDENTS
Quality Education Institute admits^tudents of any race, color, national
and ethnic origin to all the rights, privileges, programs, and activities gener
ally accorded or made available to students at the school. It does not dis
criminate on the basis of race, c olor, national and ethnic origin in adminis
tration of its educational policies, admissions policies, scholarship and loan
programs, and athletic and- other school administered "programs.
Four out of five women who get this deadly
disease don't have a history of it in their families.
And, as you get older, your risk increases. In fact,
if you're over 50, the American Cancer Society
recommends that you have a mammogram
EVERY year.
At The Women's Center for Breast Care, a
mammogram takes just a few minutes. We'll file
your insurance or you may pay by check or cash.
Early morning and evening appointments are
available.
And, if you call before March 31, 1993 to
schedule a screening mammogram ANYTIME
during 1993 you'll receive the Gift of Good
Health, a $6.00 reduction in the regular $45 cost.
So schedule your screening mammogram today.
Call 765-5303 or ask your doctor to set an
appointment for you.
The
Women's Center
^ for Breast Care
855 -A BethesJa RJ WinsUm-Salm, NC 27103 ? 765-5303
am An Ajjiliatt Of Carolina MeJicorp, Inc
BLACK BEAN 'N SALSA DIP
Makes 1 3/4 cups
1 (16-ounce) can black beans drained
1/2 cup ORTEGA M 1 Thick and Chunky Salsa
1 tablespoon lemcr imce
1 large clove garlic crushed
1/4 cup sliced scallions _
Scallions. lor garn,sh
Fat Free MR PHIPPS. Pretzel Chips
Reserve 1/2 cup beans In electric blender or food
processor, blend remaking beans, salsa lemon juice and
garlic until smooth Stir in scallions and reserved beans
Chill for 1 hour to bleno flavors Garnish with scallions if
desired Serve as a dip with pretzel chips
Nutrition Information per serving (1 tablespoon dip 4
pretzel chips). 36calo-es 207 mg sodium 0 mg cholest
erol, 0 gm total fat (0?o < alones from fat). 0 gm saturated fat
TURKIY MEATLOAF FLORENTINE
Makes 6 servings
1 pound ground turkev
37 Fat Free PREMIUM Sa'tine Crackers crushed
1 ( 1 0-ounce ? package 'rozen chopped spinach, thawed
and well drained
1 cup chili sauce
1/3 cup finely chopped coions
1/4 cup EGG BEATERS 99?o Real Egg Product
1 teaspoon garlic powcer
14 cup REGlNA Red Wine Vinegar
1/4 cup firmly packed light brown sugar
In large bowl, combine turkey cracker crumbs, spinach.
3/4 cup chili sauce, onions egg product and garlic powder
Firmly press into 8 12x41 2- inch loaf pan Bake at 350 F
for 1 hour or until reaches internal temperature of 180 F
Remove meatloaf to serving plate keep warm
In small saucepan, over medium heat, heat remaining chili
sauce vinegar and brown sugar for 2 to 3 minutes, or until
hot Serve over meatloaf
Nutrition Information per serving: 272 calories. 873 mg
sodium. 55 mg cholesterol. 6 gm total fat (20% calories
from fat). 2 gm saturated fat 1 gm dietary fiber
TRI-COLOR PEPPER FETTUCCINI
Makes 8 servings
1 medium green pepper, cut into thin strips
1 medium red pepper, cut into thin strips
1 medium yellow pepper cut into thin strips
1 4 cup sliced scallions
1 tablespoon chopped fresh basil or 1 teaspoon dried
basi' leaves
2tabiespoons FLEISCHMANN'S Margarine
1 pound fettuccmi cooked in unsaited water and drained
1 (8-ounce) carton EGG BEATERS 99c- Real Egg Product
1 4 cup grated Parmesan cheese
In skillet over medium-high heat cook peppers,
scallions and basil m margarine until peppers are
tender-crisp In large serving bowl toss peppers
with hot fettuccmi egg product and cheese
Serve immediately
Nutrition Information per servmg: 274
calories. 125 mg sodium 56 mg cholesterol
6 gm total fat (20?o calories -rom fat), i
gm saturated fat 2 gm d etary f'ber
V
CHOCOLATE CHIP COOKJB SNACK MIX
Makes 4 cups
1/4 cup firmly packed light brown suijar
1 teaspoon ground cinnamon
1 egg white^
2 cups SNACKWELL S Reduced Fat Bite-size
Chocolate Chip Cookies
1 cup small pretzel twists
1/2 cup PLANTERS Dry Roasted Mixed Nuts
Combine brown sugar and cinnamon; set aside
In large bowl, with electric mixer at high speed, beat
egg "White until loamy Beat in sugar mixture. 1 table
spoon at a time, until thick and glossy
Fold in cookies, pretzel twists and nuts until well
coated spread on greased foil-lined baking sheet
Bake at 325 F for 15 minutes or until set and lightly
browned Cool completely Break into pieces, store
jn airtight container
Nutrition Information per serving (1/4 cup) 76
calories, t24 mg sodium, 0 mg cholesterol. 2 gm total ?
? fat (28% calories from fat), 0 gm saturated fat, 0 gm
dietary fiber
TUIIKIY IN MUSHROOM SAUCI
Makes 6 servings
2 cups sliced mushrooms
1/4 cup margarine
1 1/2 pounds boneless turkey cutlets
1 cup COLLEGE INN Chicken Broth
1/4 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 tablespoon all-purpose flour
1/4 cup dairy sour cream
3 cups hot cooked rice
Sliced scallions. for garnish
In large skillet, over medium heat, cook mushrooms in
2 tablespoons margarine just until tender; remove from
pan. In same skillet, in remaining margarine, brown
turkey cutlets on both sides Return mushrooms to pan
with 3/4 cup broth, pepper and poultry seasoning. Heat
to a boil; reduce heat to low Cover; simmer for 15 to
20 minutes or until turkey is done Remove turkey from
skillet; keep warm
Blend flour into remaining broth, slowly stir into mush
room mixture in pan Cook over medium-high heat,
stirring constantly until mixture thickens and begins to
boil Remove from heat, stir in sour cream, Arrange
turkey on rice, spoon sauce over turkey. Top with
scallions if desired; serve immediately
Nutrition Information per serving: 354 calories.
369 mg sodium, 70 mg cholesterol, 11 gm
total fat (28% calories from fat), 3 gm
saturated fat