In The
Txuy” Clement Has
44Always Liked To Try Different
Kinds Of Foods”
By Audrey C. Lodata
Poat Staff Writer -
w Time is one thing Ginese CTement
(“Guy” to thou who know her)
doesn’t seem to have on her hands.
Besides being an Inservice Assist
ant with the Charlotte-Mecklenburg
Schools and a partner of J 4 G
Coffee Shop at the “Y”, this mother
! of five finds times to serve on
several community boards, partici
pate in the Charlotte Gourmet
Club, read “positive thinking”
. literature, and go dancing.
Guy Clement was born in St.
Louis, Mo., but went to live with an
aunt in Mississippi when she was
five. “The aunt who raised me was
principal of the high school,”
Z Clement recalls. “She was late com
Z ing home aU the time, and she would
— me to start dinner. That’s how I
4. learned to cook, the hard way.”
Z A founding member of the Char
Z lotte Gourmet Club, CTement re
* marks, “I’ve always liked to try
J different kinds of food, other than
Z what I was brought up with, which
Z wa* Southern cooking. I enjoy cook
Z big, especially when I have the
Z time,” she continues. “I don’t enjoy
Z it when I’m rushing.” She likes
Z doing casseroles and entrees most,
z “Everyone says I make real good
—• cakes, but I don’t enjoy that as much
S because there is so much involved,”
Z she relate*.
Z When It comes to food, her hus
— band, (Charlotte ophthalmologist,
Dr. Wesley CTement) is “easy to
Please My children are sometimes a
little picky,” she admits.
The children are Ben, 17; Wesley
Jr., ;1|; Billy and John, nine; and
NikJti^, seven. According to their
mother, their favorite dessert is
“Fudge Pie,” which is printed be
low.
A member of First Baptist
Church-West on Oaklawn .Avenue,
Guy Clement likes to treat her children to their favorite "Fudue Pir ••
It s simple to make and. oh. so good! g
' /
Clement teaches Bible school there
every summer. She is also on the
boards of the Mint Museum, Boys
town, and NCNB Community De
velopment. One contribution she is
Mealies Meals Not Just For Lent
In the past, in conjunction with the ob
servance of Lent, it vfes customary to re
linquish ail meat from your diet for 40
days. This time represented a true chal
lenge lb the home chef, who was faced
with creating new menus which were ex
citing to the palate, as well as nutritious
and filling.
E\et\ today, with many of the dietary re
strictions of Lent lessened or eliminated
altogether, a menu featuring meatless
dishes is still a part of, of the tradition of
Lent, and can be anqcconomical and
healthy Addition to anyone's table.
CamevaU Italiane (Little, Brown and
Company) by Margaret and G. Franco
Honwg^Lh^ taOretransladwi of the
dSaous guide to a meatless
diet, that once tasted, is sure to cany over
toyourrepertoire of recipes long after
Even if you do not observe Lent, with
thestrongbipphasisjpday placed on eating .
right, and enhancing your diet with fresh
fish, fruits, and vegetables (thus getting
■way from the red meat and animal fat),
youcao'benefit from the nutritional guide
lines set by Camrvale JtalUmo.
The Romagnolis date the beginning of
Lent to somewhere around the fourth cen
tury, when the Roman Catholic Church
made the remneiation of meat a strict die
tary law to be adhered to during the 40
days of Lent, the 25 days of Advent, on
every Friday of the year, and on many
days proceeding major religious-holidays
^ fie”* day mevitabilityof *q_many
and all year round.
i stems from WE!
i available to the
■use of cost, or
_of beef.
also limits the amount
—ost people, and a
of delicious meat
have its place in moat
-CHEESE-FILLED PEPPERS
6 large sweet peppers (red, green,
or yellow)
6 tablespoons chopped fresh
paisley
- Vi garlic dove
2 to 3 slices day-old Italian bread
*% cup (approximate) milk
1 cup grated Parmesan cheese
1 cup ricotta
1 teaspoon freshly grated nutmeg
Vi teaspoon salt, or to taste
1 large egg
Olive oil
1 tablespoon unsalted butter
Preheat oven to 375°.
Cut off and save the tops of the peppers.
Core and seed.
Finely chop together the parsley and
garlic. Trim the crusts from the bread,
shred it, aad moisten it with enough milk
to make about 1 Vi cups of damp bread.
Put the bread-milk mixture into a bowl,
and add the chopped garlic and parsley,
the cheeses, nutmeg, salt and the egg. Mix
well, taste for salt, and add some if de
sired. Add enough olive oil to make a soft
paste.
Fill the peppers with the cheese mixture
and dot with butter. Oil the bottom of a
baking dish large enough to hold the pep
pers cloee together. Put in the filled pep
pers, cover each one with its own top to
keep the stuffing moist during baking, and
dribble a little olive oil on each.
Bake for 30 minutes (at 373*0, or until
very proud of is having served on the
committee responsible for getting
the statue of Martin Luther King in
Marshall Park.
Something else Clement is proud
of is being chosen as Miss
Mississippi for the Miss Black
America Pageant when she was 18.
She explains that someone entered
===== FUDGE PIE
2 (1 oz.) squares
unsweetened chocolate
V4 c. butter
2 eggs
1 c. sugar
y« c. flour
1 tsp. vanilla
Melt chocolate and butter over
low heat. Beat eggs, sugar,
flour, and vanilla together. Add
chocolate mixture and blend
well. Pour into greased and
floured 10” pie pan. Bake in
medium oven 20 miqutee pt until
done. For variation, add nuts to
mixture before baking. Serve
warm or cooled, with ice cream
or whipped cream. (This can
also be cooked in a microwave.)
-HOT ’N SPICY_
APPLE CIDER
4 c. apple cider
y« c. brown sugar
5-6 3” cinnamon sticks
3 whole cloves.
Pour cider into percolator.
With remaining ingredients in
percolator basket, perk 8-10
minutes. Pour into cups and gar
nish with cinnamon sticks. Makes
4 servings._
kftVS i1 1
I. Headaches
# 2. Dizziness
3. Neck Pain
4. Muscle Spasms
'■ f ft. Shoulder Pain
ft. Pain Down Arm*
I. Nsmbness In Hands
«. Pain Between Shoulder*
9. Lower Back Pain
it. Hip Pain
II. Pain Dawn Legs
12. Poet Problems
her name; “I probably wouldn't
have entered on my own,”-she
comments. For the talent portion of
the pageant, she performed a
dance from the movie, “Gypsy." “I
love to dance," she confesses. “I
dance whenever I get the oppor
tunity.”
Clement majored in education and
science at Southern Illinois Uni
versity. Since moving to Charlotte
nine years ago, she has taught at
both Our Lady of Consolation
School and Hidden Valley Elemen
tary. Her present position with the
School System involves providing
workshops for teachers and others in
jobs related to children.
Since she has had so much ex
perience with children, both her own
and her students, what js her “phi
losophy of raising kids?” “I try to
stay very close to my children,” she
responds. “I try to talk to them
every day about what went on that
day. More than trying to give them
my philosophy, I try to get them to
think and to be responsible for their
decisions.
“I tell them that if there’s a
question about some behavior they
should or shouldn’t do, to always
stop and think about it. If they think
before they do something and then
choose, even if they choose some
thing negative, then they’re willing
to take the consequences for it.”
According to Clement, her hus
band has been very supportive of her
many and varied activities. In ad- r
dition, “he’s a tremendous father,”
she declares.
Her philosophy of life contributes
to her involvement. “I believe in
treating people the way I would like
to be treated,” Clement says. “I
j= SHRIMP SCAMPI ==i
2-3 lbs. raw shrimp in shells
Salt, pepper, red pepper, Tabas
co to taste
2 sticks margarine, melted
3 med. garlic cloves, crushed
Vi c. lemon juice
Vi c. Worcestershire sauce
Fines herbes
Thin lemon slices
Peel shrimp, leaving tail sec
tion. Cut shrimp halfway through
lengthwise. Remove vein. Rinse
and dry. Season with salt,
pepper, red pepper, and Tabasco.
Combine margarine, garlic,
lemon juice, and Worcestershire,
and pour pver prepared shrimp.
Marinate 3 hours. Place shrimp
in single layer in flat pan.
Sprinkle with fines herbes and
garnish with lemon slices. Bake
at 350 degrees for' 10-15 mi
nutes, basting several times.
Don’t overcook. Serve with hot
bread, as the sauce is as good as
the shrimp, ^
consider myself a very religious
person. I feel that nothing is pos
sible without God in your life.”
Here, Guy Clement shares with
you a few of her family's favorite
recipies.
Texas Praline Cheesecake
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons. Pariiay margarine, melted
* * 0
3 8-oz pkgs Philadelphia Brand cream
cheese, softened
IVi cups packed dark brown sugar
2 tablespoons flour
3 eggs
1 Vi teaspoons vanilla
'•'? cup finely chopped pecans
Combine crumbs, sugar and margarine: press onto bottom
of 9-inch springform pan. Bake at 350°. 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium
speed on electric mixer until well blended. Add eggs, one
at a time, mixing well after each addition. Blend in vanilla
stir in pecans. Pour mixture over crust. Bake at 450° lti
minutes. Reduce oven temperature to 250°: continue baking
30 minutes. Loosen cake from rim of pan: cool before
removing rim of pan. Chill Brush with maple svrup and
famish with pecan halves, if desired.
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Fresh Fish Market
1724 South Boulevord
(Corner of S. Blvd. & E. Blvd )
332*7597
SPECIALS
CROAKER -«|*» lb.
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We Carry A Full Selection of Fresh Seafood! !
Hours: Monday - Thursday 9 a.m. - 7 p.m.
Friday & Saturday 9 a.m. - 8 p.m.
:-">|
DR. PAULA R.
NEWSOME
Family Eye Care
Thanks Charlotte!
»
Dr. Paula R. Newsome and Staff wish to thank each of you
for your support during her one year office anniversary. We look
forward to serving the Charlotte area another ninety-nine years.
During the month of March, our anniversary month, we want
to extend an invitation for you to visit our office located at 1028 W.
Fifth Street, Suite B for a FREE COLOR ANALYSIS and FASHION
EYEWEAR CONSULTATION. Call 375-3935 for your appointment.
Many thanks to you Charlotte!
Sincerely,
Your Professional Eye Care Staff,
Dr. Newsome, Valerie & Regina
.. J V |
Specialising in
• Examination & Treatment
of the Eye
• Contact Lenses
•Children's Vision
• Sports Vision
•Aids
_
Dr. Paula R. Newsome
Family Eye Care
Office Hourn: 9-5 My T, Th, F,
9-1 Saturday
(Cloeed Wedneeday)
Call for Appointment *'- fO
^ 375-3935 ^