Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / March 17, 1983, edition 1 / Page 23
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mrnm, / ? s(-K I y' ?v<^#j[j ^-kh'; .# ? Delia Reese . Delia Rmm I earned to rr 9 jjiame sound advicc to hor 4 Cooking In Delia' V I Cooking always has been a tradition in Delia Reese's _ family. After learning to gook at her mother's elbow jt'a young age, Delia is now passing along the same sound advice to her daughter, Dumpsey. s "1 have been cooking forever." said Delia "My fciother was a chef in an Cast Indian restaurant ... and I was her chief vegetable chopper. Cooking always has been a part of my life. *But how does a newlymarried lady (Delia recently ngarried Franklin Lett, an * eftecifttVe etffptainnvenr'" producer) and guest star of ABC-TV's new series, 44It Takes Two," find the time I No single vegetable Is a si this ensemble |lve Is tomi .g to cook? v"You make the time to do thinns that matter to ybu, and cooking for the people I care about is important to me," she said. "AVhat better compliment could someone ask for than to know you've taken the time to prepare something special for them?" r A working woman for oyer 25 years, Delia Reese his developed short cuts in the kitchen that save anyone time. i"One key factor is what y$u do on a shopping day," s|id Delia. "Instead of just putting away the groceries when I come home from the supermarket, I season my rieats and then freeze them. fMMy secret, though, is to kfcep a well-stocked kitchen," she said. "I have a-spice rack and a soup rjSck, so I can create any flavor I want, any time, g" Soups help me save tiftie," added Delia. "When r fcome home from a long I wmy^r" C - v L^t JM Is Passing On 10k from her mother, and laughter, Dumptcy. Thaftr i IrATra Reese's I day, I want something good to cat,. And no one can cook for me as well as 1 can. So I pull out some vegetables or chicken, select the soup that suits my taste, mix them together and let it cook. The oven does the work, not me. While the food is cooking, I can relaxr take a shower and change my clothes. When the food is ready, I'm ready, too. 1 haven't spent time chopping and peeling." But what about the evenings spent in hotel rooms across the country .when she's performing? . "There was a time when I collected 15 electric skillets from being on the road so much," she said. "Rather ^ i, i m ft ipsody Ratatou tar In Delia Reete'i coolcln ito soup. than cat out or order room service, I'd buy an electric skillet, a few staples, some soup and make dinner in my room. People used to wonder where that wonderful smell was coming from! 'Tma creative cook, not a gourmet cook." Delia continued. 14If you don't like an ingredient that is called for in a recipe, use your imagination and substitute a favorite vegetable or seasoning. You have to have faith in your abilities. Once you have that, you can do anything." Always reaching for new horizons, Delia's latest challenge is teaching a course on metaphysics in Los Angeles. 4'Teaching is a very rewarding experience for both the student and teacher," she said. "It's thrilling to share ideas that arc important to you and can have a positive effect on someone's life." And Delia is cookin' on 1 4 ^2g| ' A Tradition now la patting along the ecret ingredient ? aoupa. dition family the music scene, too! Her latest album, "I Sure Like? Lovin' You," reflects the contentment she is enjoying as a married woman. "January 12, 1983, was one of the best days of my life," shf*said smiling. "Franklin is a wonderful man with a terrific sense of humor. We work together, cook together and play together. What more could anyone want?" For a free copy of Delia Reese's favorite recipes, just send a stamped, selfaddressed envelope to: "Someone's in the Kitchen wftlf 1 Delia and Campbell's," P.O. Box 9675. f^lintnn Iowa, 52736. IP HP y tM/f ^1 HlJiSliP^ file ig repertoire. What makes Rhapsody Ratatoellle 2 tablespoons salad or olive oil 3 small zucchini, sliced (3 cups) 2 medium green peppers, cut in strips 1 cup sliced onion 1 large clove garlic, minced Vi teaspoon basil leaves, crushed 1 can (10Vi oz.) condensed tomatp soup 1 medium eggplant - (about Mb.), peeled and cubed Pflrmwan cheese In 2 quart saucepan over medium-high heat, in hot oil, cook zucchini, green pepper, onion, garlic and basil 5 minutes. Stir in soup and eggplant. Reduce heat to low. Cover and simmer 15 minutes; stir occasionally. Uncover; continue cooking 5 minutes. Serve with Parmesan cheese. Makes 6 cups. # . ^ _ k i????* AHA HI I I _3~j I BLUE BONNET W M I B\ I H II M " I j 41 k"i II L^^H^vr v Aw ? ^%&l I SMUCKER'S GRAPE JAM OR I JELLY ? ozM*7 S Bl I OREGON FARMS POUND ICAKE 99 W PRICES POOP ALSO AT THE PU * f Th? Chionlcle, Thursday, March 17, 1983-Pag* 23 ENTITY ~T I 1HTS .11 JVhH lil^i ViW^I ,Qe ?^R^;60Z $ 4 59| 9? rCrOlcraort | I ^ KdHKNflr ^RSfl ? H fi^JK *5Jr ^S T7T?I^b^/T*^^^7TT^EJ **%>\,?V'' * ' ^ZW 0^ jj^m ^ p . -x-^ t r FOODS ^18'! if | ^ BANQUET PIE CRUST ^ -- . I 0 SHELLS " 48*1 raMii j^SR Rj^VORg 4 Lk ?Tiii?^ii y ^^ ^ fi^^pHHpHH^P^HHHpLM^^ j hi i if i]^j^iff iL&1 u tCOUNT HOUSE ON N. PATTERSON AVE! J I
Winston-Salem Chronicle (Winston-Salem, N.C.)
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March 17, 1983, edition 1
23
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