Newspapers / The Charlotte Post (Charlotte, … / March 14, 1985, edition 1 / Page 11
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Who9* Who In The Kitchen Gloria Graham Finds Cooking An Outlet For Her Creativity At CPCC By AUDREY C. LODATO M. Post Staff Writer J v Central Piedmont Community Col lege student, Gloria Graham, Is get ting a handle on her future. The 23 year old Charlottean, formerly of Paterson, NJ, is enrolled in the food preparation program at CPCC. The morning I visited Gloria in CPCCs kitchen, she was preparing crepes for the noon meal. Crepes — and com fritters — are her favorite foods to prepare. "Pve tried corn fritters for my family, and they like them. I make them often,” she remarked. Gloria Uvea at home with her parents, Bessie and EweU Graham, on Hoskins Road. The novice cook began her studies at CPCC in the field of commercial art but decided that wasn’t what she wanted to do. Now, she lacks only two courses before she completes the food preparation program at the school After that, she’d like to find a job employing her new skills, possibly in the area at baking. At this point, Gloria has no plans to open her own business; as she put It, just want to do a Job.” Actually, this week’s featured cook is already working in bar field, as a pizza maker at Piece of the Pie. While Gloria considers cooking a creative endeavor, her creativity gets expressed in other ways, as well. She enjoys ringing and used to belong to her church choir. (Gloria is a member of United Presbyterian on Statesville Avenue). Dancing is another favorite activity. “I like to dance. I dance a lot. I was on TV (“Let’s Dance” on Channel 36) last year,” she announced. Gloria is also a modeling school graduate and. did some modeling before starting her jgggent Job. And, when she has the tlihe, she also Ukes to bowl. This cooking student has high praise for CPCCTs food preparation program and her instructor, Walter O’Neal. “I love it a lot. He’s a wonderful teacher.” V. If you like crepes, or have never tried than and you’re feeling adven turous, here is a basic crepe recipe, as well as two types of filling to roll them around. Enjoy! Gloria Graham prepares crepes in CPCC kitchen >000000000 CREPES 000000000000 1V4 c. all-purpose flour 1 Tbsp.sugar % tsp. baking powder Vfe tsp. salt 2 c. milk 2 eggs % tsp. vanilla 2 Tbsp. melted butter or margarine Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients.] Beat with rotary beater until smooth. Forj each crepe, lightly butter 8” skillet. Heat over] medium heat til butter is bubbly. Pour scant] y« c. batter into skillet. Immediately rotate pan til batter covers bottom. Cook until light brown, then turn and brown other side. Makes] 12 crepes. ] pooooo SCANDINAVIAN CREPES XXXXM V* lb. cooked ham 1 lb. cooked ground beef Vi lb. cooked roast beef V4 c. cracker meal % c. cottage cheese % c. sour cream Salt Pepper Garlic Coarsely chop the cooked meats. (Use lef-< tovers and vary meats as desired.) Add) cracker meal, cottage cheese, and sour) cream. Season to taste. Mix thoroughly byJ hand. Use 2 Tbsp. in each crepe and roll up.j Top with warm sour cream and chives. V OOOOOOO CRAB (OR LOBSTER) NEWBURG OOOOOO ® drained & broken into 2 Tbsp. all-purpose flour large pieces) 1% c. light cream 3 Tbsp. dry white wine 3 beaten egg yolks 2 Tbsp. lemon juice 1 7*6 oz, can crab meat V« tsp. salt (or 15 oz. can lobster, Paprika Melt butter in saucepan. Blend in flour; add cream all at once. Cook, stirring constantly, til sauce thickens and bubbles. Stir small amount of hot mixture into egg yolks; return to hot mixture. Cook, stirring constantly til thickened. Add crab or lobster; heat > -'thoroughiy^ifd^rtfre; fettmif jorcfr, and Sprinkle top with paprika. Place V* c. Newburg in crepe. Roll up and serve. —- — ------- Platter of Scandinavian Crepes SOLID BRASS LAMPS $49u SAVE $40. Solid Broil Adjuitablo Holght 0**k lamp. Adjuiti to 25" Egg.h.11 ihirrod pUot ihod*. Solid Brou Ten Caddy on Footed Bom. 23" H.gh 3 Woy Socket EggtheH d»lr red pleat shade. Solid Brou Swing Arm Datk lomp. Arm artonds 11". Eggihall thlmd pioot shod*. All nave Tarnish Resistant Lacquer Finish ^ ’ COUNTRY CORN MUFFINS Muffins Have Universal Appeal In America in the mid 1800s, when wheat was scarce and expensive and com was abundant, com muffins emerged as a favorite way to use com meal. From region to region, the muffins differed taking,on cha -COUNTRY CORN MUFFINS — lVii c. white or yellow com meal I' c. unsifted flour y« c. granulated sugar y« c. firmly packed light brown sugar 1 top- baking soda JWP ; 1 c. buttermilk two-thirds cup Mazola com oil Grease 12 <2V*xiy«-inch) muffin cups. In medium bowl with fork, stir together com meal, flour, sugars, baking soda and salt. In small bowl, beat egg slightly; stir in buttermilk and corn oil. Add to com meal mixture; stir just until moistened. Spoon into prepared muffin cups. Bake in 425 degree F. oven 20 minutes or until golden Immediate ly remove from pan. Cool on wire rack or serve warin. Makes 12. JSKSf.*, £ independent PHtributot racteristics unique to the area. These country com muffins have a universal appeal. They can be made with either white or yellow com meal. The com meal is blended with flour, mixed with an egg, sugar, buttermilk, and appropriately, com oil. This country type of com muf fin has in recent years become the favorite breakfast bread at city coffee shops. Post Classified Ads v 376-0496 Call Audrey 376-0496 *, That’s right No money down and no payments for 3 months if you buy this unit now and qualify for Carrier Retail Credit • Top Quality Air Conditioning? That's Carrier, America's best selling brand. We have itl^ • High Efficiency? We have itf Carriers best central air con ditioners are twice as efficient as typical older models. MODEL 38ER0303 Get OnThe Bandwagon ■ ‘Jr , ■ V- ■/ ' % jp ' Johrj Crawford believes In getting children on the education band wagon. Director of Youth Services for the Charlotte Housing Authority. Crawford knows that education breaks the poverty cycle. Several years 4go he began thinking about how to "Give A Youth A Chance." The resulting Charlotte Hddstng Authority Scholarship Fund Is already helping 14 students and raising funds for at least 14 more of this year's high school seniors. A I960 graduate of Johnson C. Smith, John Crawford knows how much his education means to him. John Crawford Is an original customer and stockholder of Republic Bank. He says, "I decided to jump on the bandwagon because of the great group of people who started Republic Bank. Now I like to get my bank new cusfomefrs. Everyone at Republic is always so kind and helpful. It’s a bank where you get to know people." Member FDtC
The Charlotte Post (Charlotte, N.C.)
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March 14, 1985, edition 1
11
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