Who* Who in The Kitchen Best Western’s New Chef Started Cooking Career In The Fourth By AaArey C. bod a to Post Staff Writer Now a chef for Best Western Coliseum Hotel on E. Independence Blvd., Dwight Mitchell’s cooking career began in the fourth grade. “I was staying with my aunt in New York, and she decided she wasn’t | going to get up and make me 1 breakfast,” Mitchell recalls. “So I learned myself. I loved farina.” (Farina, for the uninitiated, is a wheat product similar to grits.) Despite his time spent in the North, Mitchell is basically a native Charlottean. on the chef. Now that he’s in charge of a kitchen, be gets to make those decisions. Mitchell likes to prepare hot dish es. One of his favorites is beef tips sauteed with onions, peppers, and mushrooms, with a dash of bur gundy to bring out the flavor. "My family loves this,” he says of the dish, which he Ukes to serve over noodles or rice. Some day, he’d like to have a catering business, hopefully within the next five years, he comments. "I’ve done a few parties m my own,” Mitchell says, “but I want to be sure I know enough to satisfy ilhyself and my cuatomera.” , > Ifi# attitude is to learn as much as he can about the food business .< wherever ha is. “It’s a foaming experience,” he says of his present job ss kitchen manager. “Yoagst to know if your idaas are what you think they are. When things go wrong, It's on you. You get tbs credit snd the blame.” You might think that working around food all day would affect one’s appetite, but such is not the case with this cook. “I go home and still etit a big meal," he l*t«fcs. ; One tttag about cooking profes sionally, though-” RUes your Sundays and your holidays!" Until recently, Mitchell never had a Sun- , day off. Whatdoea Mitchell like to do in the time he does have off? "I enjoy the social scene in Charlotte and else where. I go clubbing wry once In a while. I like to get out (here and hang - loose.” Having cooked in both the North and South, Mitchell says there’s a difference. "Southern food isn’t really gourmet,"be beltycs, and in style cooking ** P"f*r* «***>•» Here, Mitchell shares with you a few. of his favorite red pea. C Cream saace Is a key component ai tasty "Chicken Supreme.” Flour sad herbs are stirred into meitad 7 , hotter, thee cream i»j egg yafli are itfj. |-7 — -MEATBALL STROGANOFF —i ---, I L l lb. ground beef vi l small onion 1 /S c. bread crumbs ' Parsley to taste / lags '• Vfc c*cold water . ' } > Salt, pepper - lTbap. fat' •- Hi Tbsp. flour' 2c. beitf broth Vt c. soar'cream 1 can(4 oO sliced ^ Mix first seven Ingredients anrf r fMm into tiny Vi" meatballs. Bake In single layer in greased pan at MS for 15 min., or bee#* in ; lightly greased skillet. Keep warm Melt fat in saucepan; ftdd flour and simmer tilllght bro*h. , Heat broth and add to flour. Whip til smooth. Cook 5 min. Add s*ur • cream and mushrooms. POur over meatballs. Serve over but-' tered noodles. Serves •. / Goumn* Treat Is Easy to Make is a gourmet treat lor 'holiday an tgghhig or gift giving. It’s inex though it is priced^at upwards of »10 per pound at cepdy and better candy at home will then 9 per pound. The be made with nearly any type of fru£ Juice or pureed fruit far a ^variety of different flavors such as nutomaybe adML° ^Ibia tasty candy is simple tw prepare; there is no need for a candy i thermometer or starch molds. For a unique end personal gift, put the cfedy^to ^cloth-lined basket or Here is a recipe for apple pectin candy< Other recipes for pectin candy may be obtained by writing,' MCPjTooda, Inc., P. 0. Boa 3633, Anaheim, CA 62603. APPLE PECTIN CANDY 1 c. apple juice or applesauce 1 pkg. MCP Pectin ■A tap. baking soda 'A tsp. butter or shortening 'Ac. light corn syrup 1*4 c. sugar Mi c. lemon juice , 'A' c. coarsely chopped walnuts (optional) ‘A great gift can be homemade candy with Ike Haver e# bhdt» - Measure' apple Juice or apfito sauce into large kettle.Atir in the Pectin. Add bakfaqgjoaa and stir well to distribute thoroughly or ' the soda will react in spots and" darken the Juice. Place over heat, , ' add butter or shortening. (This ■' reduces foaming.) Heat to full * boil: Add light corn syn$ and 4 sugar. Bring back to fuD boil and boil vigorously for exactly five minutes, stirring cootinouaiy. j Remove from heat and add lemon Juice. Stir well. Add walnuts if desired. Poor into 9 inch oiled pan. Depth should be >-„• one-half inch. Allow to hardsn 24 hours Cut sheets into pieces of suitable size. Dust pieces with confectioner’s sugar. , Screening For Cancer of Coton & Rectum Now Offered by: T BROH«ED SWORDFISH-) - WITH CUCUMBER SAUCE BUY A SUBSCRIPTION For those in nursing homes or away at school to keep them informed of what’s hap pening in the community. Call Us For Subscription ■ 37S-04M • ^ *T; v'V-Miif-- ; ■' r'JA1 Chef Mitchell displays Ms “Chicken Supreme” with vegetables and rice. (Photo by Audrey Lodato) '—CHICKEN SUPREME -—-—a l chicken breast 1 Tbep. batter Mi Tbep. flour 1 Tbsp. parsley, finely chopped . - 2 scallions, finely chopped 1 Tbsp. shallots, finely chopped Garlic Salt Pepper Grated nutmeg 1 egg yolk, beaten V4 C. cream 1 Tbep. fresh lemon Juice ( f Poach diicken in enough water to cover. Melt butter in saudfeite Stir in flour,, parsley, scallions, shallots, garlic, salt and pepper to taste, and a pinch of nutmeg. Cook over low beat for a few minutes. Mix.egg yolk with cream and gradnaUy sfir in flour mixture. Stir until the sauce coats the spoon. Add lemon Juke. Serve sauce over dnckao. , ~ ... _i_—.. -■. ... AddMMFtocriMs CM Dr. Dennis Watts Chiropractic Physician Whether You Feel Pain Or Not... * -' You May Have A i Whiplash Call Today 2501 Beatties Ford Rd. You may have suffered a neck or back injury. Often, symptoms can appear months after the accidents; months after you’ve settled with the insurance company, and before any permanent injury starts to hurt. IM