’* Who In The Kitchen ^ 1
ary, Jacob Jones Have Taste For Fine
x oc rom Around The World
• By Audrey C. Lodatqi;
Pwt SUN Writer
~ and Mary Jones are living
advertisements that a career in the
military can bring with it expanded
horixons and the excitement of new
and distant places. Retired after 30
years in the Air Force, Jones and his
family have traveled all over the
world, and their home furnishings
attest to that fact. Among their more
unusual mementos are a large and a
small camel saddle, which serve
nicely as a stool and a plant stand.
—And among the more exotic places
the JOoeses-Jacob, Mary, Jacob Jr.,
Karen and Alan - have resided have
been Turkey and Okinawa. Jones
always felt it important to identify
with a host nation as much as
ing local foods and learning some of
uy^fcnguags. As a result; the
Joneses developed a taste for fine
foods from around the world.
One year, the wives of the mili
tary men in Jones’ unit published a
Christmas cookbook with recipes
and customs from all over the
world. The day I visited, Mary Jones
was preparing the Malayan Chick
en recipe from the cookbook. Sim
mered with ginger, water chest
nuts, and ripe olives, the dish was
elegant as well as delicious.
Among her other favorite recipes
from the cookbook is a fruitcake she
prepares at Christmas. She usually
makes two, "one for the holidays
and one for the rest of the year. ’ ’ The
Iapped in a wine-soaked
is stm mofet arid' fruity
mpled it. “To tell you the
e admitted, “I sometimes
»ut it.” “We have to remind
husband acknowledged,
ones confessed he doesn’t
cooking. “Catfish stew is
; one thing I cook,” he
. His recipe follows,
le places the Joneses have
hard for them to pick a
Among the most memo
J. Holy Land Pilgrimagw
le Jones was stationed in
Irs. Jones was especially
“the tomb where Jesus is !
ve been laid to rest,” she
"heir oldest son assisted at '
e Church of All Nations in j
June Joneses, who belong to Our
ifcady of Consolation Catholic
Qiurch, were also awed by a trip to
,'tbe Vatican. "We wanted our chil
^dren to see the Holy See, where the
'very head of our church resides,”
Mrs. Jones recounted. There, she
was most impressed by "looking at
the celling of the Sis tine Chapel and
watching the Pope go by.”
While in the Air Forcer Jones had
a variety of assignments, including
personnel administration, communi
cations electronics, and data auto
mation. Projects included collecting
jveather information for the Depart
ment of Defense. One of the weather
messages be received came from
the first manned U.S. space mission.
When he returned to Charlotte
after retiring in 1976, Jones enrolled
at UNCC to pursue a business de
gree. Jones now acts as a business
consultant in the areas of opera
tions, management and budget. He
likes the flexibility this gives him so
that he can enjoy his retirement.
He also keeps busy with a num
ber of community and church in
volvements. He is currently presi
dent of the College of Business
Administration Alumni Interest
Group at UNCC; chairs the Col
lege Liaison Committee for the
Association for Systems Manage
ment, Queen City Chapter; is a
recorder on the housing committee
of the Pi Phi Chapter of Omega Psi
Phi Fraternity; and serves on the
finance and administration com
mission at Our Lady of Consola
tion Church. He also works with the
Boy Scouts and fishes, "as often as I
can.” His wife added that he's a
model railroad enthusiast.
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The addition of orange juice adds flavor, color to exotic chicken recipe.
Mary Jones, a Charlotte native,
majored in physical education at
Johnson C. Smith University. At one
time she taught at Our Lady of
Consolation School and substitute
taught elsewhere, but, she said,
“I’m not one for substituting in this
day and age. I would probably do or
say anything I shouldn't. I’m getting
too old to PJ4t up with a lot of thing*.”
One of her peeves is parents who
think their children are always
right. That's not to say, however,
that she thinks teachers are al
ways right, either. “I told my
children to talk to their teachers if
they thought they were in the right,
but only if they could substan
tiate their claims.” She added, “I
think we as parents need to be
listeners.”
Mrs. Jones pointed out that their
home, whieh they had built in 1961,
has no dishwasher. “We have a
place for one,” she commented,
“but I think every child needs a
chore. Our oldest son did his time
in Turkey. JVhen we returned to the
U.S., it was Karen’s turn.”
The world traveler’s involve
ments include membership in the
Delta Sigma Theta Sorority. She
sings with the Delta Ensemble and
works with the sorority’s Five
Points unit, which helps with
services in the city. She is also
involved with the Delta Cotillion
Committee. At Our Lady of Con
solation, she sings in both choirs and
serv«j on the liturgical -commis
sion.
► ■»»» OLD FASHIONED LIGHT FRUIT CAKE
12 oz. pecans
6 oz. chopped candied pineapple
6 oz. whole candied cherries
(or use ready-mixed chopped candied '
fruit in place of pineapple and cherries) i
Vz lb. seedless white raisins i
x/z tsp. salt x/z oz. brandy flavoring
Vt lb. soft butter 2 cups sifted flour
1 % cup sugar lk tsp. nutmeg
3 eggs % tsp. cinnamon
Line 9x5x3 inch loaf pan with aluminum foil. Have nuts ]
and fruit ready. Save some to decorate top of cake. Mix '
butter, sugar, eggs, flavoring in large bowl with electric *
mixer. Sift together remaining ingredients. Mix thorough- '
ly with butter-egg mixture. Work fruits and nuts into
batter with heavy spoon or hands. Fill pan two-thirds full. '
Bake in slow oven (275 degrees), about 2 hours. One-half 4
hour before cake is done, brush top with honey or light com i
syrup. Decorate with nuts and fruits, pressing them down *
firmly to make them stick. Return cake to oven to finish '
baking. When completely cool, lift cake out of pan and peel '
off foil. Wrap in wine-dampended cloth. Store in air- <
tight container in cool place for at least several weeks. <
This blendsJlavorsand mellows cake. <
RUM BALLS
(This is a no-bake cookie)
_ 6 oz. package vanilla waters
1 cup powdered sugar
2 Tbsp. Karo syrup
1 cup chopped nuts
___ 8 Tbsp. rum or whiskey
2Tbsp. cocoa ' -
Crush or grind vanilla wafers. Mix wafers with
powdered sugar, cocoa, nuts. Mix rum with Karo syrup
pour slowly over dry ingredients. Mix well. Make balls
and roll in powdered sugar.
MALAYAN CHICKEN
1 3-lb. chicken V8 tsp. garlic powder
y<rc.salad oil — 2 Tbsp. com starch
Vfe cup orange juice 1 Tbsp. cold water
1 tsp. powdered ginger orange slices
1 tsp. salt hot cooked rice
1 5-oz. can water chestnuts
1 can ripe olives with liquid (1 cup olives)
Cut chicken in serving pieces and brown in hot oil.
Reduce heat and add orange juice, ginger, garlic powder
and salt. Cover. Drain and slice water chestnuts. Add to
chicken along with olives and their liquid. Cool slowly,
covered, about 30 minutes or until chicken is tender.
Remove chicken pieces and keep warm. Blend com starch
with cold water and stir into pan liquid. Cook and stir until
clear and thick. Pour over chicken. Garnish with orange
_slices. Serve with rice; Serves 4-5. --- - |
I •
« anfiiic r*taAV
7 r •• -
n—• r ■■ ^ 1
T was doing Cagney...
Somebody hollered,
The next one better
be Black!11 did
Sidney Poitier, quick!”
So said Richard Pryor, remembering
his early days at the Apollo Theater On
stage, performers had to sink or swim
Many sank Even established stars like.
Duke Ellington. Sarah Vaughan and Redd
Foxx didn't feel they had made it until
EO# AN ISSUE OMH|
fEATuWNG ft AC* mSOMCAt EACTS ANT
CONTAINING "800# AM TRANSCUPTS
• AND BACK&80UN0 INI oe MATO i
PIE AV ENClOSf WOO Af <0 SHeD to
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!■■■■■■■■■■■■«
***••" mi "Tafti-Cata" an *0f0kai MiiMtl •* hfiKt, Im.
they were accepted at the "Big Top
Be sure to see the speciaT tribute to
this legendary theater as only Tony
Brown can present it. Enjoy the intimate
memories and humorous anecdotes of
Richard Pryor, Sammy Davis Jr. Stevie
Winder and others describing the
world's toughest audience
"Uptown At The Apollo' gives you
the lowtfown on the legend thats
making a comeback. IDon’t miss it
WIVl-TV.Ch. 42, Sunday
October 14,5:00 P.M.
WUNG-TV, Ch. 58, Sunday
October 14,6:30 P.M.
Mary Ws prepares l^serve'Maiavan Chicken while husband JaVob
l*--**©**©*'* CATFISH STEW a ^
(This is served over grits) >
1-2 lbs. catfish filets 1 can cream of mushroom soup j
1 celery 1 can cream of celery soup
1 on,on 1 sliver green pepper
seasoning to taste 1
Prepare catfish with pepper and other seasonings to 1
taste. Cover with flour. Chop celery and dice onion. Cook 1
both in fry pan with drippings or butter. Add green pepper. 1
Cook catfish in butter. When done, cover with celery- 1
-onion mixture Add snnn with nno ran u>ai«.r „VPr ]
low heat til done. Serve over grits with biscuits or rolls. (
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