Who’&Who In The Kitchen
DuPuy Is Conscious
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Of Wanting To Provide Balanced Meals
By Aodrey CrLodato
Poet Staff Writer
Mecklenburg County Commission
chairman, Carla DuPuy, has plenty
to keep her busy. Although the
elected position of county
commissioner isn’t, strictly
speaking, a full-time job, DuPuy is
putting in 40 hours a week as
chairman. She attributes the long
hours partly to the fact that she is
both new to the chairmanship and
new to the commission. “Usually the
chairman id an experienced
person,” she explains. “I’m having
to do it while I’m still learning.” She
expects the long hours will level off
as she becomes more familiar with
the people and the procedures.
Commissioner DuPuy is married
to Charlotte physician, Stuart
DuPuy. The couple has two sons,
John, 13, and “J.D.”, li. Feeding
three males is no small chore,
DuPuy points out. “They don’t ever
NOT eat,” she laughs. “Generally
now I look for things to cook I can do
quickly. I’m conscious of wanting t6
provide balanced males, not hot
dogs or hamburgers every night.”
DuPuy tries to keep "good” smacks
on hand for them, and drinks such as
juice or milk rather than soft drinks.
When hungry, they’ll eat peanutbut
ter and jelly sandwiches rather than
empty calories.
The petite commissioner herself is
not a heavy eater. “They all eat
more than I do,” she attests. "I don’t
eat a lot. Sometimes I have to make
a conscious effort to prepare a
good meal, and rarely do I eat
everything I cook.”
DuPuy is not one for sweets —
except for the glasses of Cheerwine
she imbibes daily. “This must
satisfy my need for sweets,” she
guesses, adding, “Salty foods are
my thing. I could eat a whole jar of
olives.” She doesn’t worry about
possible ill effects of salt on her
health “Because I’m so thin and I’ve
never had a problem with blood
Gravy Easy With Cornstarch
An easy, lump-free way to make
gravy is With com starch. As in
making flour gravy, the com starch
can be added to drippings in the
pan. But there’s also another me
thod. That is, to thicken the gravy
just before serving. Regardless of
the method, com starch thickened
gravies have a clear, translucent
appearance and a light, non-pasty
taste. It’s the new American Way to
give a light touch to gravy. In
following your own recipe, and
converting flour to com starch, use
half as much corn starch as flour.
For two folders on gravy making,
write to Argo Gravy, Dept. QfC, P
p Box 307, Coventry, CT 06238.
TURKEY GRAVY J
Turkey giblets and neck
8 c. water
3 onions, peeled, quartered
3 ribs celery, cut into sticks
2 carrots, peeled, cut into sticks
1 tsp. salt
3 chicken-flavored bouillon cubes
2 bay leaves
Vt c. turkey pan drippings
one-third c. Argo corn starch
In large saucepot place turkey
giblets and neck, water, onion,
celery, carrots, salt, bouillon cubes
and bay leaves. Bring to boil ; reduce
heat and simmer l hour or until
liquid is reduced by half. Drain
broth; reserve. Pour pan drippings
into large measuring cup, leaving
brown bits in roasting pan. Allow to
stand several minutes until fat
drippings separate from turkey
juices. Return V4 cup fat drippings to
pan; discard remaining fat drip
pings. Add reserved broth to turkey
juices to equal 4 cups. Sprinkle corn
starch into drippings. Stir and cook
over medium heat until well
blended; remove from heat. Grad
ually stir in broth. Return to heat.
Stirring constantly, bring to boil
over medium heat, stirring up
brown bits from bottom of pan, and
hoil l minute! If desired, chop giblets
and neck and add to gravy. Makes 4
to 5 cups.
Alternate Method: Follow recipe
for Turkey Gravy. Return Vi cup fat
drippings and 4 cups turkey juices
and broth to roasting pan. Stir
together corn starch and Vi cup cold
water until smooth; add to roasting
pan. Stirring constantly, bring to
boil over medium beat, stirring up
brown bits from bottom of pan and
boil 1 minute. If deMrod, chop giblets
and add to gravy. Makes 4 to 5 cups.
Commissioner DuPuy prepares chicken for her family’s sapper. Her
busy schedule dictates quick and easy meals.
pressure.”
Fortunately the DuPuy men are
not fussy eaters. “Stuart and the
boys will eat whatever I fix. TTiey
have their favorite things but
they’re not picky," she notes.
Turkey Gravy
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DuPuy attended Queens College
and the University of Florida (she
grew up in Miami). Her degree is
in Library Science and Biology. Her
Dlan was to become a medical
librarian, instead, she worked as a
reference librarian in the fields of
business and science. Her library
experience led to her becoming a
member of the board of trustees of
the Public Library of Charlotte and
Mecklenburg County for five years,
two of which she served as
chairman. Her experience on that
board broadened to an interest in
other aspects of the county and
eventually to her decision to run for
County Commission last year.
Her other major, biology, has also
had an effect on her life. “Biology
has affected my cooking,” she
explains. “Recipes are like for
mulas. I experiment a lot. I
approach my cooking like I
approached my lab work.”
County Commission. “The thing I
like the best is there’s something
new every day,” she remarks. “I
Chocolate pie gets topping of whipped cream
tend to be an impatient person and
this is wonderful for me. The staff
throughout the county has been
helpful and supportive. I was very
pleased.”
Being new to the commission as
well as to the chairmanship, DuPuy
has needed to rely on others for
assistance. Former chairman
Fountain Odom and other
experienced commissioners have
been helpful, she reports. "Bob
Walton is excellent in parliamentary
procedure and how to run a meeting.
His advice on technicalities has been
very helpful.” On Walton’s
announced consideration of
switching to the Republican Party,
DuPuy remarks, “I think the
Republicans would be delighted to
have him. He is well-respected in the
community. Blacks need to become
involved in the Republican Party.”
She added, “He is THE black leader,
he and Harvy (Gantt).”
A Charlottean for 13 years, DuPuy
is a deacon at Myers Park
Presbyterian Church, a member of
the Children’s Theatre Board, and
has been a director on the board of
the Junior League. “Most other
things I’ve had to pull back on,” she
relates.
In keeping with her busy schedule,
the recipes she shares here with
Post readers are “things I can throw
together that are nutritious.” They
published in a cookbook
entitled “Charlotte Cooks Again,”
put out by the Junior League of
Charlotte in 1981.
r5* LEMON BBQ»o»c
CHICKEN
Chicken breasts
Garlic salt
Worcestershire sauce
£ Lemon juice
5 Skin chicken breasts and sprinkle J
I with garlic salt. Marinate in j
(lemon juice and Worcestershire <
sauce for 1—3 hours. Place on I
i grill, bone side down. When tops !
I become white, turn and finish J
£ grilling (approx. 10—15 min. i
* total). Can be cooked ahead, J
| stored in marinade in refrige- j
5 rator, and warmed slowly to keep J
1 moist.
jeoaeoARTICHOKE <>«<J
QUICHE SQUARES 1
f 2 (6 oz.) jars marinated
£ artichokes, coarsely chopped j
* 1 sm. onion, finely chopped
S4 beaten eggs
8 crushed saltine crackers
I V4 lb. sharp Cheddar, shredded j
j Drain artichokes, reserving ,
^ about 2 Tbsp. of marinade. Saute j
£ onion in marinade and drain, j
* Combine onion with artichokes j
j£ and remaining ingredients. Pour
* into a greased 12x8” baking dish
| and press down. Bake at 325 until
2 browned, about 25—30 min. Cool
| thoroughly and cut into bite size
5 squares. May refrigerate and
8 heat again before serving. Serves
S 8-10
f<EASY ICE CREAM cof
PIE
■ 1 pt. ice cream
(softened)
1 pkg. instant pudding
Vz c. milk
1 pie shell, prepared
according to directions
and cooled.
I Mix ice cream, pudding, and '
; milk. Pour into shell and chill I
I overnight.
Note: The secret is in the Jj
combinations of flavors. Try £
these ideas.
—Vanilla ice cream, chocolate |
pudding, tiny chocolate chips; '
top with whipped cream and £
more chips.
—Vanilla ice cream, pistachio I
pudding; top with whipped cream 3
and slivered almonds.
p'^BEER AND BEEF*C>|
j Chuck roast
Garlic salt
Cooking bag
4 med. onions, cut up
112 oz. can beer
1 10‘/i oz. can bouillon
f Salt roast with garlic salt and v
! place in cooking bag. Add onions £
around roast and pour in beer and
| bouillon. Close bag and pierce £
; top. Cook at 350 degrees for 1 Vi—2 |
1 hours, depending on size of roast. £
5 Serves 4—6.
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