4 A a fj'll L u, sirr - Thursda\..March 6. 1975-THK CHARLOTTE POST-Page 3
* At PiUsbury Bake-Off Contest
Our Reporter Bob Johnson, Mrs. Sarah Polk Had A Ball
By Bob Johnson
Happiness Is.Being'Inv ited to the
PUlsbury Company’s 26th Annual Bake-Off con
P* wlliLh <h» J itTwiiaCis tormod
by many people as the moaA beautiful city in the
United States—San Francfeco, California. What
this reporter saw and experienced in the bay citv
easily puts him into th<i believer category.
• At this point, let’s rap more in detail about the
breath-taking sights and memorable experi
ences encountered.
. .The trip started at Douglas Municipal Airport
Saturday morning, February 22, from there to
Chicago with an hour layover at the gigantic
O’hare International Airport. United's flight 123
was responsible for the vervecenic last leg of the
v. trip across this vast country.
. .In San Francisco, the Pill^ury people took the
reigns. Using their sophisticated expertise and
competent staff, the flour dpmpany intoxicated
this reporter for four gloriofts fun filled days.
..The first program on the agenda was a trip to
the SouveRain winery oMAlexander Valley,
about 60 miles north of ICra'Francisco. The
SouveRain people treated lie news media and
the folks from Consumer Affairs _pf large food
chains, to a sightseeing toil# of the modern wine
facility. After the educatiauil tour of the cool,
damp wine cellars of SouvM|ain, the group was
taken to the dining area for an eight course meal
consisting of Cream of Can§t Soup, Filet of Sole
SouveRain, Sorbet eu Oran#*, Tournedos of Beef
with Truffle Sauce with Potatoes Parisienne and
Chinese Pea Pods as the#main course, Brie
Camembert and Sonoma fork, Tossed Green
Salad with fresh sliced mifhrooms, the Souve
Rain Swan and coffee. Bynhe way a different
delectable wine was serve<$with each course of
the meal.
S
.. The tour arrived back at tie hotel around 11:30
P. M. The hotel is the failed San Francisco
Regency Hyatt House, swinflng gardens and all,
and the name speaks forntself. Happening’s
room on the 14th floor locking out over San
Francisco Bay was more thA meager words can
describe. I
. Sunday morning after br&kfast. was spent in
an informative seminar whore such speakers as
JEAN VOLTZ, Food Editoi^Woman’s Day mag
azine; BEVERLY KEES, Assistant Managing
Editor-Minneapolis Tribute; and ELAINE
TAIT, Fashion Editor-PMadelphia Inquirer
spoke on subjects like foo# editor ethics and
nutrition as a four letter wofd spelled F.O.O.D.
?
. .Sunday evening General ^lectric wined and
dined everybody. Beginnin^with a cocktail hour
MRS. SARAH POLK, PDLLSBURY BAKE-OFF FINALIST
—Proudly Showing Family Cheese And Suusjige Bake
in the Happenstance Room of the hotel followed
by a three course dinner with Avocado Pear
Royal*; served as an appetizer. Roast Sirloin of
Beef as ihe main course and crown Raspberry
Sherbcrt for dessert. LORNE GREENE, of
Bonanza fame was the guest speaker for this
event.
.. 1 he Bake-Off Contest Monday morning began
with a breakfast at 7::t0 A. M. and the actual
contest at!). The ballroom where the contest was
held buzzed like a Beellive with the contestants
laboring at the ranges, news media personnel
sampling food and engaging in small talk,
photographers simulating fireflies flashing
cameras continuously, floor assistants aiding
contestants whenever needed, and judges gliding
ttrrmjgli the «s*es-e«^uUi__Mxiajnizing the
dishes being baked with an aloof^stFSt
equates 5 queen on a chessboard. The event was
scheduled to end at four, but by lunch time most
bakers had finished. The nervousness, the hub
bub of it all plus the mistakes were replaced b\
anticipation and hope.
.. Monday evening while the contestants dined at
a Chinese restaurant, the rest of the throng
enjoyed a scrumptuous Italian meal at Amelio’s.
The Menu featured: Crab Ktrusca. Tortellina
Strawberries with Grand Mariner and Cafe
Filtre.
..5:30 A. VI. Tuesday morning the news media
attended a special press conference announcing
(the winners. Western Airlines sponsored a
breakfast that highlighted Frutas Frescas.
served in pineapple. The ingredients included
apple, grapefruit, orange, honeydew. pineapple. .
watermelon, and canterlope chunks atop’"a
grape. Aaaaaaahhh refreshing after a long
night.
..The awards program began around 8:45 \ M
with BOB BARKER as the M.C. BARKER with
his quick wit and wily candor kept the program
moving along at a pace that had the audience
laughing, and applauding the entire time. Unfor
tunately, Our*Mrs. Sarah Folk wasn’t a winner
However, being the competitor that she is. Vies.
Polk just shrugged her shoulders, smiled and
said, "wait until next year."
..Happening would like to mention some of the
people who helped make the visit more mean
ingful: BOB JACKSON, a very tough brother
who is director of sales for Ebony magazine in
the Western area of the country. CARL WIL
I
LIAMS, a super salesman with Vanguard Ad
vertising Agency, headquartered in Minnea
polis, Minnesota. Mrs. CLARA DOC TOR, of the
Long Island Times, whose long time experience
in the business qualified the little tid bits she
layed on me here and there. A tremendous
person. Last but definitely not least Dr. CECIL
EDWARDS, director of the Human Ecology
program at Howard University, who was a
Bake-Off judge.
..Happening would like to thank LOUIS GEL
FA.N'D and BOBBY EDGELY of Pillsbury and a
special congratulatory thanks to Mrs. Sarah
Folk for making this wonderful experience
possible.
. .1 ntil we rap next week do yourself a big favor
and "Rock Easy.”
Pillsbury Finalist *
Mrs. Sarah -Polk “Gained A Little More Knowledge”
Bv Rnh .InhnGAn
By Bob Johnson
Post Staff Writer
. .Charlotte's entry in the 20th
annual Pillsbury Bake-Off
Contest is back in town and
although not a winner, she la
busily preparing for' next
year’s contest. “I will enter
next year whether 1 win or
not.” she said before the con
test began.
..Mrs. Sarah Polk of 2820
Botany Street said that now
she could enter the content
with a little more knowledge
"as to what it’s all about.”
Mrs. Polk is the Queen City’s
only contestant in recent
years.
..What’s the itinerary for a
contestant?
..On Friday, February 22 at
8:12 a.m„ Mrs. Polk boarded
an Eastern airlines Jet after
being bidded a congratulatory
bon voyage by Mrs. Lunelle
Withers, a member of the
University Park Home exten
sion group, her minister, the
Rev. W. M. White, her daugh
ter Trlnitia Polk, her grand
daughters Gloria and Camilla
Polk and Mrs. Rebecca Tayler
who presented her with a
beautiful yellow and white or
chid.
. Arriving In Chicago at t: It,
she walked over to the United
terminal and an hour later
was enroute to San Francisco,
viewing the Salt Flats of Utah
and the snow capped Rocky
Mountains, all breathtaking
sights, she said.
..She was welcomed to San
Francisco at 12:30 Western
Standard Time and encount
ered a host of contestants who
met with contest officials and
were taken to the Regency
Hyatt House, one of the Bay
City’s more luxurious hotels.
..Upon arriving at her room.
Mrs. Polk was greeted with a
surprise. Mr. and Mrs. Hardy
Smith good friends, had wired
her flowers.
..On Saturday aficrndOn. our
Sarah Polk la removing her deliciotia Calif, last week. She waa not among the top
fdPUy eheeae and aauage dish daring the ,winner*.
Pjfcobary Bake-Off Conte*! in San Fransrico.
ladfl was served an Italian
dlaftr. She was stunning in a
hlu^ferocade cocktail dress at
the ^dinner held in the San
isco Room of the hotel.
Sunday, breakfast wax
i in the Kmbarcadero
of the hotel and immed-.
thereafter Mrs. Folk
wen an orientation of the
that she would use.
i
..After (hr morning session, a
harbor cruise of San Francis
co Ba.v was held for the con
testants. Mr*. Polk, dressed in
a bone colored suit "enjoyed
the many sight* while eating
chicken, potato salad and
drinking coffee.”
.."I began to know the ladies
better during the cruise,” she
said.
. Dressed In a blue and pink
sequined gown with black
satin shoe* Mrs. Polk laughed
with the other ladies at Lorne
Greene who was the guest
speaker at the dinner featur
ing Boast Beef.
. Our lady sent in 19 recipes
and the winner was named
••I.ots of Hungry Jack Pina"
which Pillsbury changed to
“Family Cheese and Sausage
Bake.”
..Family Cheese *\ Sausage
Bake is a delirious main dish
to serve for breakfast, lunch
or supper. The ingredients
are:
8 to 12 pre-cooked pork saus
age links, rut in fourths
6 eggs
1^4 cups Hungry Jack Butter
milk. F:.xtra Lights or Com
plete Pancake Mix
I teaspoon fines he'rb'fs. if de
sired
1 cup *8 oz.) creamed cottage
cheese
11 cup (-(Hiking nil
3 cups (12 oz.> cubed Monterey
Jack or Mozzarella cheese
Preheat oven to 350 degrees.
Generously grease (not oil)
14-inch pizza pan or a 13 x
0-inch pan. Brown your saus
age; drain. In large bowl, beat
eggs until frothy. (Lightly
spoon pancake mix into mea
suring cup: level off.) Add
remaining ingredients and
sausage. Stir 50 to HO strokes
■ntil well mixed Pour into
greased pan. Bake 25 to 30
minutes until golden brown.
Serve warm with syrup or
preserves, if desired. Itefrig
erate any leftovers. 8 to 10
servings.
If using a 12-inch pizza pan.
place on foil or cookie sheet
during baking to guard a
galnst spillage in oven.
On Tuesday, the Bake-Off
was held from 9 a.m. to I p.m.
and Mrs. Polk who was recog
nized for presenting Phillip
Pillsbury a booklet of small
poems and quotations, was
tired after the streneous con
test.
She rested Monday night
and packed and made prepar
ations to visit friends in Los
Angeles while on the West
Coast.
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