Wfut's Who In The Kitchen , Adlena Maximore Shares Some Of Her Favorite ♦ r . ~ . Native Liberian Dishes By Audrey C. Lodato Poet Staff Writer . In her native Liberia, Adlena ■ Maximore would uae ground cassa va to make fufu. Here, she .•resorts to instant mashed potato 1 .flakes. But basically it’s not hard to « find the foods she's used to, con cedes the visiting sister-in-law at the Rev. Edward G. W. King, vicar of St. . Michael and All Angels Episcopal ; Church. % Ms. Maximore, who is here to see her sister, Rev. King’s wife, says Charlotte and her country are alike -.in some ways. This is her second . visit to the U.S. In 1981, she spent two months in New York. Ms Maximore’s family in Liberia lives mostly in “settlements.’’ Her • maternal grandmother left North Carolina in 1892 to emigrate to Liberia . There, her mother was born • in 1895. Her grandfather was from Little Rock, Arkansas. ; ■ The second oldest of five girls, Ms. Maximore herself is the mother of 12. “I taught all 12 how to cook and everything else. If their clothes need mending, they mend them-even the boys.” Her own culinary education be gan when, as a youngster, she decided to surprise her mother and makefufu. “It was knotty (lumpy)," she recalls. “I didn’t know to stir it. I thought it boiled like rice.” Ms. Maximore’s recipe for fufu follows. Her youngest child (she has five sons and seven daughters) is 17 and living with a sister. Two have come to the U.S. to go to school be cause the university closed during a coup in 1M0. Thanksgiving is coming up here, but it’s already passed in Liberia. There, the holiday is celebrated on the first Thursday of November, and, according to Ms. Maximore, “people carry foods and sell them to raise money for the old, blind, and sick.” Christmas is celebrated “a lot like here,” with exchanges of gifts and Christmas trees in church. “The mothers of the church buy gifts to hang on the tree for children,” she explains. One of her family's traditions: "Mostly the children fix coconut pie for me.” Some fami lies prepare turkey or chicken for dinner. Other common holiday foods in clude collard greens, potato greens, cassava leaves, cabbage, and other vegetables. Pioneers Day, commemorating the landing of the first settlers on : ?. . Liberian shores, is January 7. Matilly Newport Day, in honor of one of the country's early fighters, is celebrated December l. Liberia also has a Decoration Day, which is the second Wednesday in March, according to Ms. Maxim ore At that time, families clean off the graves of their deceased. April 14 is a day for fasting and prayer and thanksgiving “for bring ing them out," she says. Liberian Independence Day is celebrated on July 26, the date the immigrants left the U.S., and also the date the country’s constitution was written. The nation’s first flag was made by Susanne Louise on August 24, 1847, so August 24 is celebrated as Flag Day. Another holiday celebrated in Liberia is United Nations Day, October 24. “All the schools turn'out to hear talks and see marching bands,” she relates. Ms. Maximore reports that on many holidays, people kill a hog or a cow and bake it. In her country, ovens are on the outside and are fired with coal. Consequently, she doesn’t do too much baking. Here are a few Liberian recipes for you to try. ,--»r TlFUFU IL ■ iw— Mix Mi c. instant mashed potato flakes and c. potato starch with < water til it looks like milk. Heat and stir until liquid begins to thicken. As it stiffens, add a spoon of water and continue | stirring until mixture is like dough. Serve with soup. =30 SWEET POTATO GREENS g~~ Pick fresh sweet potato greens { and wash thoroughly. Cut up and | add '■i tsp. soda. Fry greens for 10 minutes in oil used for frying fish or chicken. After 10 minutes, add ^ 1V4 c. water. Continue cooking f with fish or chicken about 30 minutes. Salt to taste. 5 r m r m m Gingerbread Houses Are ; Edible Holiday Favorites ■v Charlotte, NC - According to the £ storybooks, it was a gingerbread \ house that lured Hansel and Gretel £ into the clutches of the wicked witch. £ After all, who could resist a beau > tiful-looking, delightfully-decorated £ house that not only was edible, but £ also delicious? v Visitors to the Southern Christmas £ Show, November 14-24 at the Char y lotte Merchandise Mart, can suc £ cumb to that temptation without the £ risk. There will be elaborate ginger-' v bread houses to view as five area £ hotels compete in the show’s first £ Gingerbread House Competition. * V Plus, gingerbread will be baked and - sold in other parts of the 18th annual 4 show. y'TScH'ijr the entries will be on • display at the show, and the winner, } chosen before the show opens, will t proudly display the first place blue ribbon. * “I love gingerbread houses, and ; they’re so much fun to make,” said Carrie Hays, food production man * ager for the Marriott Hotel City > Center, one of the participating ! hotels. “It’s a challenge to build one, ; and it’s wonderful to see it all come • together.” ! The other hotels competing are the Charlotte Marriott Hotel Executive I Park (architects are John Sharpe, ! Steve Tursi, Keith Quatrano and ; Thomas Broca alia); the Radisson < Plaza Hotel (creator is Geoff Carey); the Park Hotel (builder is John Zack); and the Registry Inn (construction by Robert McClure). Hays is overseeing a group ef fort by the Marriott City Center staff. “I’m asking for volunteers to come in and help make the house,” she said. “It’ll be a total group ; effort. People will give their ideas ; and take responsibility for decorat ing one part o4 the house, really I putting a piece of themselves Into ' it.” McClure, executive chef at the Registry Inn, is building his gin gerbread house at home. "'Hiis re quires detailed work and is very different from what I usually do,” he said. “I And it very relaxing. I like to sit at home with it and take my time.” To find just the right gingerbread for his house, McClure started by baking three different recipes After eating all of the gingerbread, he decided upon the best one. He also knows the beet pert about making a gingerbread house. “You can eat it as you go along,” he smiled. For those show visitors who are tempted to build their own ginger bread houses after viewing the hotel s creations, they only need to walk a short distance to Sandra Fletcher’s booth, "The Gingerbread House.” for demonstrations and tips In addition to gingerbread, the TIPS AND TIDBITS To keep salt shaken dram ciog . ging. keep five to 10 grains at rice inside your shaker. To remove chewing gum from clothes, press Ice cubes against the gum until it becomes brittle and breaks off Then use a spot remover to vanish the last traces. You'll be able to chop onions without tears if you periodically rinse your hands under Cold water • while chopping. _ ■ 1 ——IMkttlMlmn—— Wanna be in pictures? Cost Only » recipes. rail Audrey-tH MW Southern Christmas Show will be filled with all the sights, smells, and creative ideas for the year’s most celebrated holiday. Visitors will find gifts for everyone on their lists, decorating ideas, unique items to make, recipes to test, food to sample and enough fun to last until December 25. ' »c a F.r,r,pi AMT 1 r Peel and cut up eggplant. Soak in water with 1 tsp. salt added. Fry , fish or meat, then fry drained ' eggplant in same oil about 15 minutes. Add fish or meat and 1V4 c. water; cook about 30 minutes < longer. Then serve. ' - -3 E I SOUP C- 3E 1 chicken, cut up ' 1 lb. other meat, cut up '4 c. water Seasoning i 2 c. water 1 Onion, cut up Tomato, cut up 2 white potatoes Boil chicken and meat in V4 c. water about 30 minutes. Season to taste, and add remaining water, ' onions, and tomato. Cook about 20 minutes longer. Add potatoes and cook til done. BASIC FRENCH OMELET (Makes one serving) Although it appears on. menus the world around, the omelet was created by the French. In 1522 that lusty gastronome Rabelais researched and proved the omelette dated back to 14th century France. Every culinary master - and the novice as well -- adds a personal touch to the basic French omelet. But to honor tradition, we wish to. remind you of the typically French additions available in local markets that result in distinctive creations. Cheese is a preferred filling for almost anyone’s omelet. Whether nutty Comte, buttery St. Paulin, tangy chevre or zippy Roquefort, cheese is sure to please. For more fanciful occasions you can dress up an omelet by adding truffles, foie gras, champignons do Paris, and such French specialties. But the most classic is the Omelette aux Fines Herbes made with a sprinkling of fresh herbs and a dash of Herbes de Provence. 2 eggs ' 1 T. water >/« tsp. salt .1 T. butter Filling of your choice Beat eggs, water and salt with fork in bowl until well blended. Melt butter in 7-inch skillet until sizzling. Tilt skillet to coat bottom. Pour in egg mixture and stir briskly with back of fork while at same time shaking pan to prevent sticking. Let cook further over medium heat without stirring. Lift up edges to allow uncooked portion to run underneath. Raise pan at angle and, using fork or spatula, roll omelet up and onto serving plate. Fill as desired. NOTE: To prepare for two, double recipe and use &-inch skillet. Do not make omelet with more than six eggs. For spirited and aromatic omelet,, add 1 tablespoon Armagnac as liquid ingredient in place of water. _ GUTTERING GRAND ENTRANCES Nothing catches rld beauty leader Avon has created the total head-turning look: Night Fantasies. It's a make “P ^non.<**»» P”**” to design a vibrant, glowing aura. Passionate frosted shades highlight and emphasize lips and nails creat ing a dramatic contrast against our darker skin. And there are over glazes to top shades dazzlingly, or shimmer alone. Add new dimensions to your makeup with Face and Body Fbw der. It puts Moonsilver Sparkle on eyes, cheekbones, or anywhere you want to ihimmer. And for extra dazzle. Sparklers for Nails offers twenty twinkling rhinestones you set into your manicure—a spectac ular effect. No matter what skin tone you have1. Night Fantasies enhances it with all the suspense and surprise you need to devise your most glam orous holiday looks. Ask your Avon Representative to show you how. If you don’t have one, call 800-858-8000. Ms. Ford is Beauty & Public Relations Manager, Special Mar kets, for Avon Products, Inc. The Rev. and Mrs. Edward King (seated) help themselves to some of Adlena Maximore’s hearty African cooking. On the menu are “soup” and "fufu." The "soup" is a substantial dish, while the accompanying "fufu” is similar to grits or thick mashed potatoes. (Photo by Peeler’s Portrait Studio) During her stay in Charlotte, Ms. Maximore has adapted her Liberian recipes with ingredients more readily found here, such as mashed potato flakes. Other, less common, ingredients are avaialble at Caribbean-Latin-Afro American Foods at Eastway and Shamrock. (Photo by Peeler’s Portrait Studio) There’s Fun To Be Had On Autumn Picnics Summer’s over, but you can still take some of the joys of the season into fall and winter. As the leaves begin to scatter and the weather cools, thoughts turn to brisk days in the country, bulky sweaters and fresh pumpkin pie. Among nature’s rich colors and textures, picnics, the staple of summer dining, are as much fun in, say, an apple orchard as they were on the beach. For a real autumn feast, fill a thermos with a hot and hearty lentil or split pea soup. Stuff a picnic basket with a crackling loaf of french bread and a large chunk of pungent cheese, Morbier or Camembert. Don’t forget the season's first apples, crisp and sweet. Freshly roasted chestnuts or pumpkin seeds make a wonderful snack and for the beverage, think of something refreshing and low in alcohol which will complement the rich flavors of autumn's foods Wine coolers, for example, are a good choice for all picnics. Of the many brands now available. Seagram's Cooler has the advantage of being neither too sweet nor too dry with its crisp combination of white wine and a special blend of natural citrus flavors. It's a cooler guaranteed to warm up your fall picnic. e Shoe Horn NOW 4 GREAT LOCATIONS AT OUR FOURTH LOCATION 1 A 4501 N. TRYON ST. f I (Botkio Oozy Joo't, Acrou from Tryon Malt) m fF"MW*wl MTCSftSB J Do not confute ut with the othor ono price shoe stores! ALL OUR SHOES ARE 1 ST QUALITY GENUINE LEATHER I 111 I siacyadarTLs^ IIM fin !*• 4501 " st., m BW^* 1-Chortott*, N.C. i Vmlum Etr+r Off,r*d> P --*. ^ J3ME. Mip. W*d. 4. 110 N. Tryon St., ..—"srsL'iSi..