Who s Who In The Kitchen
Sewing Specialist Mary Martin Knows Lots About Cooking, Too!
By Audrey C. Lodato
Past SUIT Writer
Home economist Mary Martin
may concentrate her present Job
Aities in the area of sewing, but
she’s no slouch when it comes to
cooking, either. She recalls when, as
a pre-teen, she cooked for the family
during her mother’s hospital stay of
a few weeks. “That’s when I really
got launched,’’ she relates. “My
father told my mother, ‘We’re eating
really well; Mary’s cooking good.’”
Martin has been an extension
agent for about 25 years. She taught
high school home economics and
basic science for three years be
, fore that in rural North Carolina and
declares, “I loved it.” She was also
an assistant USO director in Co
lumbia, S.C., in charge of pro
gramming. She describes the USO
as “a home away from home for
service personnel” and says the Job
was fun. ‘T got a lot of experience
there. My husband, Hoyle, was In
school right across the street (from
the USO) at Benedict College,” she
adds.
Martin herself has a B.S. degree in
home economics from A4T College
in Greensboro and a masters from
UNC-G in clothing and textiles. She
also studied at Cornell and N.C.
State Universities.
_A Fayetteville native, this week’s
featured cook was the only girt born
into a family of three brothers. Her
interest and knack for cooking and
sewing began at an early age.
Noting that her mother sewed for the
family, Martin explains, “I started
when I was seven years old. My first
items of construction were a dress
and little sports shirts for my
brothers out of chicken feed sacks,
made with no pattern.’’ Her
mother, she says, taught her to
-mahq pattcma horn brown paper,
cleaner bags. “I started out sewing
on an old treadle machine,” she
recalls, “and by the time I got to
high school, I was sewing good.” So
good, in fact, that she sewed for bar
•- I II —I— IIII — I I )
Home economist gets ready to saute vegetables for Turkey
Noodle Casserole.
home economics teacher I
Reflecting on her growing up
years, Martin remarks, “Mom and I
were always very dose. I learned
everything at her footsteps. We also
gardened. I learned to can foods in
the old-fashioned way. We used to
—can quite a hit using the open kettle
method and boiling water bath We
often did it in the wash kettle.”
Nowadays, Martin warns, this me
thod is not recommended because of
the risk of botulism.
Although her primary concentra
tion as a home economist is now on
sewing, she has taught cooking in
the past. At borne, she especially
Ukes to prepare casseroles and
soups because "I’ve always worked,
and these are quick and -easy
meals-in-a-bowl.” Recently, Martin
Tiai, been doing a lot of stir-fry, which
she and her husband enjoy. Her
family’s favorite, though, is chili
beans over rice. “They could eat it
every day.” she declares.
Spring A Brunch To Welcome Summer
What better way to welcome the
coming of summer and its many
activities than with a quick and easy
brunch like this?
. Start with Spring Fling Quiche, an
easy egg, cream, crabmeat and
I
Swiss cheese mixture seasoned per
fectly with onion-mushroom soup
mix and a hint of dill and sherry.
Froetea Cooler, a creamy blend of
lemon flavored iced tea mix, milk,
»
Quiche and cooler welcome In summer.
Fgwn-EAcmfiB I
Vi c. Lipton Lemon
Flavored Iced Tea Mix
lVi c. milk
Vi c water
1 can (6 os.) frozen
orange juice concentrate
1 tap. vanilla extract
lVi c. icecubes (about
• toll)
In blender, combine all ingre
dients except ice cubes; process
at high speed until blended. Add
< ice cubes, one at a time; pro
cess at high speed until blend
ed. Makes about 4 Barrings.
I SELL UNWANTED /TEMS/NrHEaASS/RfDs"^
» CALL 376-0496
y JAMES “SMUGGIE” MITCHELL
t t James Edward Mitchell Jr., son of Mr. and Mrs.
[ iames Mitchell of 3401 Merrill Place, received his
. B B-A. degree from North Carolina Central University
on May 12, 1985. James majored in Business Admin
istration concentrating in Information Systems While
matriculating at NCCU, James, better known as
Smuggle,’ was involved in various extra-curricular
activities. He held such offices as President of the
Charlotte’s Finest Social Club, Business Manager,
Editor-In-Chief of the Eagle Yearbook Staff, Treasurer
of Data Processing Management Club, Chairman of
Membership for NAACP, Secretary for College Young
Democrats, and is a member of Phi Beta Lambda
5WSilJf?^ratern,ty “Smuggle” pledged the mighty
Tau Psl Chapter of Omega Psi Phi Fraternity, Inc.,
where he served as Chapter Reporter, Keeper of
Records & Seals, and Dean of Pledgees.
Based on James’ academic achievements and extra
curriculum activities, he was selected as an Outstand
ing Young Man of America, and as one of the country’s
most outstanding campus leaders by the Who’s Who
Among Students in American Universities and Colleges
James’ future aspirations include being employed as
an application programmer and becoming a systems
analyst for a firm.
frozen orange juice concentrate,
vanilla extract and ice cubes is tbe
perfect brunch accompaniment. The
lemon flavored iced tea mix lends a
sweet citrus note as well as a
delightful tea flavor.
SPRING FLING QUICHE
9-inch unbaked pastry
shell
4 eggs , "* "V ~
• IV4 c.light cream
l envelope Lipton j# .
Onion-Mushroom Recipe
Soup Mix
V* tsp. diU weed . £
I c. flaked crabmeat
(about 6 oz.)
1 to 2 Tbsp. dry
sherry (optional)
2 c. shredded Swiss
cheese
Preheat oven to 400 degrees.
Bake pastry shell 10 minutes;
reduce oven to 375.
In large bowl, beat eggs; Mend in
cream, onion-mushroom soup
mix, dill, crabmeat and sherry.
Sprinkle cheese in pastry shell;
pour in egg mixture. Bake 40
minutes or until quiche tests
done. Garnish, if desired, with
tomato slices. Serve hot or cold.
Makes 4 to 6 servings.
[ Wanna be in pictures? j
r Cost: Only 3 recipes, j
Call Audrey
w ~ ~ 37^96 „ „ j
Mary and Hoyle Martin have four
children. Two of them - Hoyle Jr.,
and Michael - are grown and mar
ried. A 16 year old son, David, and
daughter, Cheryl, 12, remain at
home. The Martins belong to Be
rean Seventh Day Adventist
Church. Mary sings in the church
choir, the “Harmonizing Coeds,"
and is active in neighborhood or
ganizations in the northwest and
Beatties Ford Road are*.
Hobbies? “Sewing is my hobby,”
the home economist laughs. “It’s
not Just a job. I can forget the world
if I get involved in sewiig. It’s real
therapy for me,” she concludes.
Mary Martin offers a variety of
recipes for your enjoyment. Try
them out and let her know how you
like them!
> CHEESECAKE W %
Crust:
1* c. Quick Oats,
uncooked
V4 c. finely chopped
nuts
V4 c. firmly packed
brown sugar
1/1 c. butter or
margarine, melted
Combine all ingredients in warm
saucepan; mix well. Firmly
press with fingers onto bottom
_and sides of ungreased 9-inch
spnngiorm pan or baking dish:
Bake in preheated oven at 350
degrees about 10 minutes or til
lightly brown. Cool.
Filling:
16 oz. cream cheese
V4 c. granulated sugar
1 Tbsp. lemon juice
1 c. sour cream or sour
half and half
Combine cream cheese, sugar
and lemon juice, mixing at
medium speed on electric mixer
til well blended. Add eggs, one at
a time, beating well after each
addition. Blend in sour cream.
Pour into prepared crust. Bake in
preheated 350 degree oven about
50 minutes.
Topping:
(Optional)
1 c. sour cream or sour
half and half
2 Tbsp. granulated sugar
1-2 tap. vanilla
Combine all ingredients and mix
well. Spread over baked cbeese
cake. Continue baking in mode
rate oven (350) about 10 mi
nutes. Loosen cake from rim of
pan; cool before removing rim.
Chill several hours before serv
ing. Garnish with fruit, if de
sired.
MM BAKED EGG MM>
’'POTATO OMELET ^ ^ ^
3 eggs, separated
3 Tbsp. cream
or milk
1 c. mashed potatoes
1 tsp. salt
V* tsp. pepper
V4 c. chopped onion
, (Very small)
1 Tbsp. chopped
bell pepper
1 stalk chopped
celery
Butter
Add egg yolks and cream to
potatoes and beat until smooth.
Season to taste with salt and
pepper Stir in onion, bell pep
pers and celery. Beat egg whites
until stiff. Fold into potato mix
ture. Place in buttered skillet and
bake in moderate oven 350 de
grees F. until brown. Turn on hot
platter, serve at once. Serves 4-6.
‘
► - 4L* > $ •* '. •;
jm$ ''
•* J ? ANNUAL PERCENTAGE RATE
• New Car Loans
I For Republic Bank Customers
IJti 11 21 MARY MARTIN’S M mm
SALAD DRESSING ’ ^ j
Prepare your favorite garden
salads.
My suggestions: I
4 or 5 broccoli florettes
4 or S cauliflower
florettes V.
1 small bell pepper
(cut in (bin rings)
1 small cucumber
(cleaned and scored
witty fork)
1 carrot in grater slices,
placed in ice water for
crisping . *
to c. onion rings
(thinly sliced)
to md crisp lettuce
(break in bite size
pieces with hand)
» 2 large firm, ripe
^ tomatoes (sliced to circles)
1 boiled egg, sliced
Few small cubes of
Cheddar cheese
In a cup, pour in to c. vegetable
oil. Add sugar until all oil is
absorbed (about 2 tablespoons).
Sprinkle in salt to taste and
seasoning salt. Pour in vinegar,
about lto tablespoons, to make a
paste; add a few chops lemon
juice, stir oil and vinegar. Mix
until syrupy (it should be thick).
Pour over salad mixture, toss,
- serve.
Lip. FISHERMAN'S DELIGHT jp. ^
2 lb. pan-dressed
sea perch, pan trout or
other small fish
2 Tbsp. lemon juice
2 Tbsp. salt
V«tsp. pepper
1 lb. sliced (beef) bacon
Thaw frozen fish. Clean, wash,
and dry fish. Brush inside of fish
-with lamnn jitW gp-<nkle with
salt and pepper. Wrap each fish
with a slice of bacon. Place fish in
well-greased, hinged wire grills.
Cook on a barbecue grill about 5
inches from moderately hot coals
for 10 to 15 minutes or until bacon
is crisp. Turn and cook for 10
minutes longer or until bacon is
crisp and fish flakes easily, when
tested with a fork. Serves 6.
. >1 >1 TURKEY NOODLE M M
' CASSEROLE
1 lb. cubed turkey
';(cooked)
8 ok.' egg noodles
■v c. chopped onion
Vfc c. chopped bell pepper
Mi c. chopped celery
4 Tbsp. turkey fat or
vegetable oil
2 Tbsp. flour
1 c. diluted evaporated
milk - Stt-jt .
l c. grated cheeee
1-2 hard-boiled eggs,
chopped
1 c. cream of mushroom
soup T ■ ■ ‘ ’
2 slices bread.
cuDed or crumbled
Cube 1 pound cooked turkey (set
aside). Boil 6 oz. noodles til
slightly tender; drain. Saute, in 2
tablespoons turkey fat or vege
table oil, the onion, green pepper
and celery. Make a white sauce:
in 2 tablespoons fat or vegetable
oil, stir in flour to under brown
(do not brown) on low heat in
sauce pan; gradually add one cup
diluted evaporated milk and stir
until thickened. Add to this the
onions, bell pepper and celery.
Butter the insides and bottom of a
baking dish (9 inches in diame
ter, 3 to 4 inches deep). Cover the
bottom with a layer of noodles.
—Add n Uy^r nt mA Hwfcey
Sprinkle a thin layer of grated
cheese and a few cubes of boiled
eggs and a few cubed mushrooms
or a thin layer of cream of
mushroom sauce. Add a layer of
the onion, pepper and celery
white sauce. Repeat the layer
ing of egg noodles, turkey,
cheese, boiled eggs, mush
room sauce and white sauce with
vegetables until all ingredients
are used up. Top with a final
sprinkle of grated cbeese and
cubed bread crumbs (2 slices)
that have been tossed in l
tablespoon Oleo or butter until
evenly coated (nut brown).
Bake for 20 minutes or until
lightly brown and sauce begins to
bubble out. Serves 10-12. Note:
Turkey may be substituted by
tuna or chicken.
I
CONVENIENT LOCATION
- AND SATURDAY HOURS I
(7041 375-7005
1«28 West Fifth St., Charlotte, N.C. 282*2
-1 Block from 1-77 Near Irwin Aveaae Jaakr UM.
^^^^OmceftottrsBj^ppointmMtOn^^^^^
UMO; ■ AMMMU
WEED EATER
MODEL 1400 GASOLINE TRIMMER
• 22.2cc engine
• -14" cutting path
• 34 " drive shaft
• Direct Drive
o 11.5 lbs.
• Adjustable assist handle
• Tap-N-Qo* Cutting Head
Reg- NOW
I $i 19" ^ys88