Newspapers / The Charlotte Post (Charlotte, … / Sept. 26, 1985, edition 1 / Page 13
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Who’s Who In The Kitchen Alfred Glover Learned How To Cook Through “Trial And Error” Method By Audrey C. Lodato * Post Staff Writer As I drove up behind Alfred Glover’s car parked in the driveway of his parents’ northwest Charlotte home, a row of political bumber stickers stared back at me: D G. Martin, Harvey Gantt, Vic Bell, and Richard Vinroot. Hmm, I thought, I was sure Vinroot was Republican Well, Vinroot is a Republican and Alfred Glover doesn’t let a little thing like party affiliation keep him from supporting whomever he be lieves to be the best candidate. Glover strikes you as just that kind of committed, earing person. As a “Big Brother” for about a year, Glover remarks, “I enjoy being able to communicate with a young per son, being able to share my experi ence with him, and hopefully make a difference.” He laments the fact that “many older black males don't have time to spend with black youth.” Black on-black crime, high school drop outs, deaths, and arrests wouldn’t be so frequent, he believes, if there were greater involvement between the generations. “A lot of blacks who have ‘made it’ don’t make the time to look back and help the ones who are less for Stuff Your Tomatoes! Big, juicy, red tomatoes are ripe for the picking - either from your own backyard or at your nearby supermarket. Americans have been having a love affair with tomatoes for generations. And the French, who first called it the pomme d'amour-love apple-have created hundreds of recipes to pay hom mage to this forever-fashionable fruit. The simplest preparation is oft times the best, like the classic French Salade de Tomates. It con sists of sliced fresh tomatoes sauced with a vinaigrette-made from French olive oil, red wine vinegar and minced garlic-and sprinkled with minced onion and Herbes de Provence. Another quick but more substan tial presentation is the French Baked Tomato-a fine treat for a light lunch or first course. Choose among your favorite French chees es for the stuffing. Try Saint-Paulin for a mild, buttery taste; a chevre (French goat’s milk cheese) for a little tang; or a firmer cheese like a French gruyere-for a rich, nutlike flavor. FRENCH BAKED TOMATOES (Makes 6 servings) 6 firm tomatoes 1M* c. French biscotte crumbs '/z c. melted butter 1 c. crumbled or diced French cheese (gruyere, chevre or Saint Paulin) '4 c. minced celery, with leaves 2 garlic cloves, minced 1 tsp. each crushed basil and marjoram 1 Tbsp. chopped French shallots Slice tops from tomatoes. Scoop out pulp and remove seeds. In vert onto paper towels and drain. Chop tomato pulp into small bowl and combine with remaining ingredients, stirring until well blended. Pfice toma toes cut side up in baking pan. Stuff tomatoes with cheese mix ture. Bake in preheated 350 F. oven until tomatoes are tender, about 20 minutes. Garden Barley Soap Garden Meak Easy, Wholesome A gardener’s greatest concern this year may be how to use up all of sun&mer’s gracious bounty. But before you resort to door-to-door vegetable peddling, try your hand at some easy, whole some barley and garden vegetable - meals. By teaming barley with fresh vegetables, you can prepare whole grain meals, rich in protein, thia min, niacin, phosphorous and iron from barley, and many natural vitamins from popular garden ve getables. Tomatoes, for example, are a very good source of vitamin C. Flavorful dishes like Garden Bar ley Soup and Southwestern Style Barley Bake use plenty of summer vegetables that are sure to be readily available for gardeners and non-gardeners alike. Since summer is traditionally a “best buy” time for many fruits and vegetables, you can easily serve these two dishes with store-bought produce. And barley makes good economical sense all year round, with its low cost-per serviog and high nutritional value. Traditionally a whole grain as sociated with hearty soups and stews, barley has experienced a recent surge in popularity. Con sumer recipe requests for barley continually outrank those for any other product of The Quaker oats Oats Company, including oats. -GARDEN BARLEY SOUP 1 can (46 oz.) tomato Juice 1 can (10% oz.) condensed beef broth 1/3 c. Quaker Scotch Brand Pearled Barley (+) 2 c. coarsely chopped zucchini or peeled eggplant 1 c. chopped tomato % c. chopped onion '* c chopped green pepper 2 Tbsp. sugar ; 2 or 3 tsp. Wor cestershire sauce y / l bey leaf v; • • t; % tsp. thyme leaves, crushed JL * ' «tsp. salt In 4-qt saucepan or Dutch oven, combine tomato juice, broth and barley Bring to a boil; reduce heat. Cover; simmer 40 minutes, -stirring occasionally. Add re maining ingredients. Cover; sim mer IS to 20 minutes or until barley and vegetables are tend er, stirring occasionally. Makes about nine 1-cup servings. Note: Or substitute >4 cip Quaker Scotch Brand Quick Pearled Barley. In 4-qt. saucepan or Dutch oven, combine all ingre dients. Bring to a boil; reduce heat. Cover; simmer II to 20 minutes or until barley is tender. -SOUTHWESTERN STYLE_ BARLEY BAKE 1 lb. ground beef 1/3 c. chopped onion 1 can (15 ox.) tomato sauce - l c. water 'k e. Quaker Scotch Brand Pearled Barley 'k c. sliced ripe dives 'k top. sugar <k tap. chili powder 1 c. (4 ox.) shredded Cheddar cheese, optional Chopped tomato Sliced avocado Heat oven to 350 F. Brown ground beef and onion , drain. Add toma to sauce, water, barley, olives, sugar and chili powder; mix well. Spread into llx7-inch glass bak ing dish. Cover tigMly with aluminum foil Bake 60 to 60 minutes or until barley Is tender Stir; sprinkle with cheese. Cover; let stand 2 to3 minutes or until cheese is melted. Gar nish with tomato, avocado and additional olives, if desired Makes 6 servings Note: To substitute two-thirds cup Quaker Scotch Brand Quick Pearled Barley, decrease baking time to 45 minutes. Proceed as recipe directs. For additional delicious barley recipes from The Quakei Kit chens, send your name and ad dress to: Quaker's Best Barley Recipes. 231 South Green St., Fifth Floor, Chicago, H. 60607. tunate, he comments. “People feel, 'I’ve made It on my own; you do the same.’” This 1979 graduate of West Charlotte High School recalls his own earliest ventures in the Kitchen, baking “not-too-successful” brown ies. It wasn’t until he joined the Navy and had his own apartment, he says, that he learned how to cook “through trial and error.” His favorites to prepare are casseroles. “They’re easy, look nice, taste good, and are economical,” he explains. (My sentiments exactly!) Two of the recipes he shares below are examples of his flare for the one-dish meals. Another favorite is one his mother makes: barbecued beef ribs. This, he admits, he’s afraid to try on his own. Maybe one day.... Glover’s goal, he says, is “to become self-sufficient in whatever I do; to live comfortably; to leave the world a better place than I found it. I feel very strongly about that.” He believes he can help others through both politics and business. “I see a lot of people out there who need help and have been overlooked by the system." What inspires him is seeing people overcome obstacles. tJotn a business finance and poli 'tical science major at CPCC, Glover explains, “To me, business is politics. It’s sad, but business con trols politics. That’s why it’s hard to do anything about South Africa, be cause of the business interests. Reagan is affected by business in terests over there; they affect his political decisions.” « Glover’s interest in the political process is strictly behind-the scenes. “I’ve always been fascinat ed as to what makes a person run for office,” he remarks. "As a child, I worked in several campaigns pass ing out stickers, putting up yard signs, working at the polls.” Since his stint in the Navy he has worked on D.G. Martin’s congres sional campaign and now in Mayor Gantt’s bid for reelection. "I feel that if more politicians were of the caliber of Harvey Gantt and D. G. Martin, there’d be a whole lot more people involved.” He describes their campaigns as "clean, fun, above board, encompassing the whole Young activist digs into chicken casserole. community. He has no plans to run for office himself, saying he’s a “nuts and bolts type person” who likes to get the job done and do the work every one else shies away from Glover is a Jaycee and a member of the Young Professional Network, a group of young people who work in the community. He is student body president at Central Piedmont Community College, and a member of Seigle Avenue Church of God, where he serves on the Usher Board. He is also employed at NCNB. Here. Alfred Glover shares with you recipes for shrimp and chicken casseroles, and a tuna dip. Enjoy! - SHRIMP THERMIDOR EN CASSEROLE 1 c. regular long-grain rice 6 Tbsp. butter or margarine 1 lb. shelled and deveined shrimp 1 c. thinly sliced celery U c. all purpose flour 1 c. half-and-half Dash seasoned pepper 4 c. shredded cheddar Cook and drain rice. Place ib 24 qt. casserole and keep warm Meanwhile, in 10-inch skillet over medium high heat, melt butter and cook shrimp and celery, stirring about 3 minutes or til shrimps are pink. With slotted spoon, remove about 6 shrimp; set aside for garnish. Reduce heat to medium; stir in flour, blending well Gradually stir in half-and-half and seasonings, stirring constantly to avoid lumps, til mixture is thickened. Spoon shrimp mixture over rice in casserole. Sprinkle with cheese and garnish with reserved shrimp. Bake in preheated 450 oven about 5 minutes or til cheese is melted and hot Makes 4-5 servings -CHICKEN CASSEROLE 2 cans Swanson White Chunk Chicken 1 can cream of chicken soup 1 can cream of mushroom soup 1 c rice, cooked 1 can Durkin Fried Onion Rings Mix chicken, soups (undiluted), and rice and heat through. Top with onion rings and place under broiler til browned. Garnish with bits of pimiento if desired. - TUNA-CREAM DIP 1 (1612 oz.) can tuna, drained 2 (3 oz.) pkgs cream cheese, softened 3 Tbsp mayonnaise 1 Tbsp. lemon juice '■'4 tsp. hot pepper sauce Several hours ahead of time, flake tuna into medium bowl. Stir in remaining ingredients, mixing well. Cover and refrigerate. Makes about l1^ cups dip. "YOU'VE SEEN TONY BROWN ON TV..... BUT YOU'VE NEVER HEARD HIM LIKE THIS!" WMt Trode-Beatties Ford Area Merchants Association and Pepsi Cola of Onelotto edwj on a JOINT VENTURE to bring you TONY BROWN, Guest Speaker Chairman, Council for Economic Development of Black Americans, a private, non-partisan, bi-racial group OCTOBER 11, 1983 MO pjn. Mixer 7:30 pjn. Dimer McDonald'* Cafeteria M* Beattie* Ford Road Charlotte, North Carolina Called “America's most famous Maek Journalist” by the Charleston Gazette, Tony Brown, TV commenta tor, educator and civil rights activist, also delivers over 100 electrifying speeches a year. “Tony Brown, Whirlwind” ' » • ■ • >.• "Television's Civil Rights Crusader" Mail Checks To West Trade Beatties Ford Area Merchants Association 1929 Beatties Ford Rd Charlotte, NT 28216 Kindly respond by Monday, September 30 Limited Seating Make your reservations early. 1 k { America's Most Famous Black Journalist RESERVATION CARD a,,OTK* ,he We8t Trade-Beatties Ford Area Merchants Association and Pepsi Cola of Charlotte's Joint Venture on October 11, 1985 at McDonald s Cafeteria Enclosed is my check for I Please reserve--—Tables of 10 at $250 Please reserve-Places at $25 ,/VjLf 'V'aQ kA . at i ‘jjgL * » * aMKvMl y *.y‘r» Name -'*■ ■ '■ —.. — __ __ Address . . .__ Telephone **■—►’■— .... ■_■■■■• ___ Checks should be made payable to Wsst Trade Beatties Ford Area Merchants Association [_P<”,e Cal1 (704) ^^ ^eco S OO and 5:00 R S V P.
The Charlotte Post (Charlotte, N.C.)
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Sept. 26, 1985, edition 1
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