Who9* Who In The Kitchen
^ For “Light Cooking” '
-jers that keep both him
uA his wife, Carol, extremely
busy, neither is able to spend much
time in the kitchen. **1 do wane light
cooking,” Alexander notes; “break
fasts, lunches, steaks, baked pota
toes. things I can get out of a box.
Our scbsdules are such that we don’t
have the luxury to do a lot Of
cooking." Simple but tasty dishes
such as the Soy Chicken which
follows, are a booo to the Alex
ander lifestyle. "We like a lot of
seafood, %ainbo, New Orleans style
<h«b«8,w he adds.
The news director acquired his
tjste for a variety of foods while in
the Navjf at Pensacola, Florida. “I
learned a Jot of different lifestyles in
Pensacofc,” he declares. His Soy
Chicken recipe came from a Samoan
friend living there. And Pensacola is
also wh9re be met Carol. "I first saw
her at a political rally,” he re
d80a. Even then, schedules were
heavy, and it was two weeks of
telephone conversations before they
were able to meet in person.
aiaie Alexander grew up in
Winston-Salem, but hl» mother was
•native Charlettean, so he has been
“in and out of Charlotte” moot of his
We. "I’ve spent almost as much
Otne here as anywhere else.” he
fcHe attended Johnson C.
Smith from 1967 to 1970, majoring in
history and political science. His
ambition at the time was to go into
law. Fallowing JCSU and a stint in
the Navy, Alexander studied broad
cast Journalism at the University of
west Florida in Pensacola. He
worked for radio and television in
Florida until I960, when he returned
to Winston-Salem to work for station
WAAA.
Speaking of his Job at WPEG,
Alexander comments, “It’s a lot
bigger Job than I imagined at first.
WPEG’s scope is bigger than
WAAA’s.” According to Alexander,
the coverage area of the station
extends into areas of South Carolina
and up as far as Winston-Salem.
“It’s a real challenge in trying to
taring to bear those stories that'
impact on citizens of those areis the
most.”
As Community Affairs Director,
be Acts as a liaison person between
the station and the community.
“I’m a go-between,” he’ explains,
“imtolving the a tat w>ninooin enmity -
practs that people want some help
with. It keeps me going."
What has been Alexander's moat
frimtrating experience in that'role?
“Ikying to help out Shakeeka
Richardson, the three year old who
heeded a liver transplant. The more
wa tried to do, the shorter time §ot.
WPEG’s News Director cleans chicken for one of his <
favorite dishes, “Soy Chicken.”
It seemed the Community responded
very well to the effort but we
couldn’t move fast enough to save
her. When I thought about her, I
thought about my own little three
year old. We' just couldn’t do
enough to educate the community
about organ transplants.”
His most challenging experience,
he recalls, was when Les Norman
was shot and he had to respond to
reporters while being a reporter
himself.
For those interested in a career in
broadcast journalism, Alexander
has some advice: “You need a firm
and solid background in English;
interest in the community, people
happenings, and world and national
events; you need to be a good
reader, write well, and type. Equip
yourself for the job totally. The field
isAoiast and so vpst that you need to
have all those tools.'Be prepared for
the world of work. Be willing to go
the extra mile in terms of learning
whatever field you’re going into."
He points out that there’s a lot of
behind-the-scenes work involved be
fore people see or hear the finished
product. “I spend at least an hour
mi_ I -_
i
Try Change Of Pace Fish Dish
Does your family have cabin
fever: la the cold, snowy weather
causing you to feel degreased? Well
try * change-of-pace menu and
transport your family to the South
Seas where the warm son aMnaa and
the tradewinds blow. A marvelous
sweet-sour sauee graces your fa
vorite fresh or frozen fish in this
recipe frem s Whirlpool microwave
oven cookbook for Hawaiian Fillets.
• • • HAWAIIAN FILLETS . . .
(CMklag 11m. !•:») *
1 lb frwh or frown flab filleta
IV etnMrtardr^1
1 8-o* can nine*Dole chunk*
* medium green pepper,
I tf&. snipped chh*| i ,*
Hi* brown Mur
_*r
per stripe, vinegar, soy sauce,
snipped chivee, and the garlic pow
dsr. Place in microwave even.
Cook brown sugar mixture at
HIGH far 44k minutes ’til tMdnoed
and bubbly, stirring every minute.
Stir in pineapple chunks; set aside.
Arrange thawed fish filiate to
I2*7*xa-inch baking dish, placing
thicker perdue toward outside
Cover with waned paper and place in
the microwave oven.
Cook fish at HIGH for S minutes.
Give dish a half turn and oook at
HIGH for S minutes til fish flakes
easily wnen i<wrpn wun lOrK. wiu) a
slatted spoon, remove fish to serving
platter. Spoon Met pineapple mix
ture over fish. Sprinkle fish with the
toasted almonds. Makes 4 servings.
preparing for a five minute news
cast,” he reveals.
But the work is rewarding. “The
most rewarding thing for me,” he
remarks, “is the people I get to meet
and talk with, that I probably
wouldn’t get the chance to meet if
not for this job. My first interview
as a senior was with Alex Haley.”
Meeting people with a “bigger than
life presence” and “rubbing should
ers with the people who are making
things happen, who make history”
are exciting to the assistant sta
tion manager. However, he finds his
contact with “everyday” people also
rewarding. “In moat ways they’re
just like those other folks,” he
comments. “They just don’t have
the name.” He cites Mrs. Richard
son, Shakeeka's mother, who went to
Washington to try to get help for her
child.
A member of Memorial Presby
terian Church, Alexander is active
in community life. He is a member
of the McCrorey YMCA Membership
Committee, the Business and Indus
try Cluster at Barber Sootia Col
lege, has been invited to sit-on the
board of Family Outreach and
Counseling, and works closely with
the United Negro College Fund.
Here, from State Alexander, are
some “newsworthy” dishes to try
for yourself. - . . ... O
Martinique Bananas
Bananas are known as the ‘‘Fruit
of Paradise” and wheA you taste
Martinique Bananas, you’ll know
why. Choose firm bananas, qr those
with slightly green ttpbfor Mar
tinique Bananas; they’re bast for
sau teeing. ... sb
■ : WiP /. T^* r!r h.iiot
-MARTINIQUE BANANAS
4 firm, medium Dole bananas
V4 c. whipping cream
Almong Crunch Topping , /
Peel bananas and slice in half
lengthwise. In a large skillet, saute
bananas in batter ufttf) golden
(about 2 minutes). Remove bananas
to 9-inch gratin dish or lVfc quart1
shallow casserole dish. Beat cream
cheese, brown sugar and lemon peel
until light and fluffy Beat in sour
cream until smooth. Pour ovar
bananas. Pour whipping create over
entire surface of cream cheese
mixture. Bake in 390 degree F. oven
30 minutes or until golden. Cool 10
minutes. Spoon Ahnond Crunch
Topping over just before serving.
Makes 8 servings.
--■. JB=
'1
-ALMOND CRUNCH TOPPING
2 T. butter
2 T. brown sugar
c. sliced almonds
Melt butter in small skillet. Stir In
sugar until wen blended and melted.
Add almonds, stirring continuously
until almonds are toasted and sugar
begins to carmellie (about 3 to 4
minutes). Pour evenly onto light
oiled surface to ooai. When cooled,
break into pieces.
■ ■■ ■
I
r
Brands may vary from store to store
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After chicken I* nearly done, Alexander
adds cabbage and other ingredients. Stir 'til
cabbage Is tender, then steam an additional S minutes.
V ■» » » »SOY CHICKEN •»■»»» o~»~» <>»<►■»»»»»,,
1 doz. chicken drummettes
1 shredded cabbage
1 green pepper, sliced lengthwise
Vi small onion, minced
Salt and pepper chicken to taste. Using a
large skillet or wok, stir-fry drummettes
until almost done at high heat.' Add
cabbage, peppers and onion. Add 1 cUp
Salt Hot cooked rice * *
Pepper <’
Soy sauce ' *
V\ cup cooking oil * *
water and soy sauce to taste. Stir,,
continuously until cabbage is tender (5,,
min.) Cover and steam for 5 minutes more. <,
Serve over rice.
K*-» SEAFOOD GUMBO*-*
Roux for Stock (Prepare
first)
6 cups water
5 tablespoons flour
Chicken Bouquet
1 lb. tomatoes
1 lb. bony chicken parts
Salt and pepper
2 lbs. shrimp, cleaned and
deveined
2 lbs. crab meat
1 lb. oysters
File of gumbo
1 cup chopped onions
okra
corn
3 cups cooked rice
Combine flour and Chicken
Bouquet ura enp: Mix until
there are no lumps. Add
water, chicken parts, salt,
pepper. Boil for 1 hr. Add
tomatoes.'' Boil until toma
toes are completely dis
solved (about 1 hr.) Add File
of gumbo, corn, onion, okra.
Cook' another 30 minutes.
Add seafood. Boil another 15
»CARROT CAKE » ♦ «»
i
2 cups sugar ,
1M> cups oil ,
2 cups plain flour <
1 teaspoon salt <
2 teaspoons soda i
' 2 teaspoons cinnamon (
4 eggs, beaten (
3 cups grated raw carrots
1 teaspoon vanilla
Blend together sugar and
oil. SiR together dry ingredi
ents and' add to sugar mix
ture alternately with beaten
eggs.
Fold in carrots and vanilla.
Bake in 2 greased and
floured 8-inch layer' cake
* pans or in 3 9-inch layer pans.
► Coot and frost.
► FROSTING
►
► Blend together l pkg. (8
► oz.) softened cream cheese,
► stick margarine and a box
► (1 lb.) XXXX sugar; stir in
, Vz cup chopped nuts.
•» » »
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