; Who’, Who fa The Kitchen " '
Cooking Is A Relaxing Change
Of Pace For Businessman Sam Young
By Audrey C. Lodato
Post Staff Writer
One of the things that real estate
• developer Sam Young likes most
! about cooking is that he can quickly
the fruits of his labor. " Develop
ing real estate takes years" he
. comments. “Cookii^ is a completed
i task, and it’s relaxing. You can see
t the results with cooking. You think
f about it, plan it, prepare it, and
; enjoy it. These are the same thing*
> you do in the real estate develop
; ment business, but there you can't
; do them in a day."
• Young, who grew up in Birming
! ham, AL, was raised to be an
; independent individual. A combina
j tion of factors, including the civil
; rights struggle and the presence
j of black millionaires as role models,
t influenced Young to believe be could
| be anything he wanted to be.
j. Part of his mother's interpreta
■ tion of "independence” included the
ability to cook, an achievement
-which his 11 year old son Sean is
i learning right now.
;< Young enjoys cooking breakfast
'for the family every Saturday. And,
«;he boasts, “Everyone who’s been
! invited to dinner has asked when
; .they’ll be invited back.”
j; Young looks on his home as a quiet
-place apart from the rest of his busy
'life, and cooking is a quiet time in
1 the midst of that quiet place.
vj A graduate of Morehouse College
“-in Atlanta, Young had a number of
2 years of banking experience under
'his belt before he arrived in
.'Charlotte, his wife Sherry’s home
^ town, nearly 10 years ago. He admits
^ he wasn’t crazy about the city at
• first. Charlotte is a much smaller
E town than either Atlanta or Birming
“ ham and didn’t have the cosmopoli
- tan atmosphere Young was used to.
? “Charlotte has changed a lot in the
‘ past 10 years,” he comments.
• "Newcomers have a lot to offer.”
• And Young feels he’s helped to
3 create the king of environment he
j wanted to live in. He believes there
5} is still enough flux in Charlotte's
j black community for newcomers to
3 impact. Five more years down the
'2 road, that may not be true, he
• suggests.
V
Among hi* past and promt civic
endeavors are his involvements with
the Afro-American Cultural Center,
the Charlotte Contemporary Ensem
ble, the NAACP, the Urban League,
the Charlotte and North Carolina
boards of realtors, the Beatties
Ford-West Trade Merchants
Association, the Charlotte Civic
League, the Betties Ford Communi
ty Development Organization, m«i
First Baptist Church-West.
“I may have my bead in the
clouds," he comments, “but I keep
my feet on the ground."
Young, whose business interests
include University Park Shopping
Center, is excited about the
planned WestFest to be held at the
shopping center the end of May.
"You make your reality in a lot of
different ways,” he says. “It’s
getting to be fun."
The businessman remarks, “The
Lord helps those who help them
selves. It took me a long time to
think there’s nothing wrong with
helping yourself.” He believes “you
should enjoy your life, be straight
and honest, and have fun.” Then he
adds with a laugh, “Growing up is
fun, but maturing is fantastic!”
Young says his children-Sean,
Sheree, seven, and Shears, 14
months-- are going to keep him going
“a long time.” And on his part, he’s
teaching them about the real estate
business. Sean, for instance, knows
that learning math is necessary for
calculating square footage and
rents.
Young things it’s important for
black children to have good role
models so that they become “good
capitalists and good Americans.”
Besides family business and cook
ing, Young enjoys singing, and
acting, among other pursuits.
Below, the real estate developer
shares one of his favorite dinner
menus. He likes color and says
presentation of food is as important
as flavor. He suggests starting off
with a fruit salad and adding
the meal with a fruit salad and
adding candied carrots (mix lemon,
vanilla, and almond flavorings with
honey and butter),. fresh-baked
croissants, and a nice rose wine.
Enjoyl
f-- PINEAPPLE COCONUT CAKE -r
2 sticks butter, softened
2 c. sugar
c. flour, sifted
-* eggs
1 tsp. vanilla
1 tsp. lemon
3 tsp. baking powder
1 c. milk
Cream butter and sugar til fluffy.
Add one egg at a time, mixing
well. Then add milk, vanilla, and
lemon flavoring. Take 1 cup of
sifted flour and 3 tsp. baking
powder and add to butter mix- t
ture. Stir until blended well, then
add remaining flour. Pour cake
batter into three 9” greased cake
pans Bake at 350 for 30-40
minutes. Let layers cool before
icing.
Icing
1 Tbsp. Crisco shortening
2 boxes confectioners sugar
'i tsp. lemon extract
'* tsp. vanilla extract
Milk
1 (20 oz.) can crushed
pineapple
2 (14 oz.) pkgs coconut
Mix.Crisco and 2 c. confectioners
sugar til fluffy. Add lemon and
vanilla. Stir in 2 Tbsp. milk, then .
gradually add remaining con
fectioners sugar and milk as
needed for a fluffy consistency.
Spread icing on top of each layer,
then spread pineapple and
coconut. Ice sides and sprinkle
with coconut.
Sam Young feels quite at ease in the kitchen of his Charlotte home. For
Young, cooking is a relaxing occupation and a change of pace from the
day-to-day business world.
' 4-6 lb. rib roast,
;; marinated 24 hours
;; minimum in red wine
and dash of Worcester
shire sauce
\; 1 large onion
3 large carrots
8 med. fresh mushrooms
1 c. white wine
- SAM'S RIB ROAST -
Dash salt -
Dash black pepper
Dash Worcestershire
Peel and quarter onion, then
quarter each piece. Wash car
rots, cut off ends, and slice
diagonally. Wash mushrooms
and slice. Spray roasting pan
with Pam. Cover bottom of pan
with., opiiffp, mu$b
rooms, and carrots. Place roast
on top o( vegetables. Sprinkle
with seasonings. Add remainder
of vegetables. Pour on dry soup
mix. Pour wine over all. Cover
and roast 2Vi hours at 350. Turn
meat over twice during roasting.
For serving place in white serv
ing dish with vegetables. Put
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One-Dish Dinners
Are Simple To Prepare
^_
indicated in recipe. I
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-- BEEFY POTATO SALAD
1 pkg. (10 oi.) Birds Eye green
peas and pearl onion
3 Tbsp. water
(4 e. mayonnaise
2 Tbsp. sour cream
m Tbsp. prepared horse
radlah
V« tap. salt
ltt c. diced cooked potatoes*
4 ot. (1V4 cups) slivered cooked
roost beef
(*) Or use l con (is ot.) small
whole potatoes, drained and
diced.
Cook vegetables as directed aa
package, using 3 tablespoons
water and omitting the butter,
drain. Combina mayonnaise,
sour cream, horseradish and
aalt. Add vegetablas and
HO, ChlU about 2 hows,
is lad in centor of serving
; arrange roast beef
around the salad. Oeratah with
capers, if desired Makes SVfc
cups plus beef or 3 servings.
L— . ■■ ■ |
TUB B YOUB PAPER - USE m
:---r
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----- PARSLEYED POTATOES —
2-3 new potatoes per person
1 bunch fresh parsley
Vi tsp. salt
Dash white pepper
Vi stick butter
2Vi c. water
Wash and peel center of potatoes.
Place in water with salt. Bring to
boil, turn to low. Add pepper and
butter. Chop parsley and add to
taste. Cook until water has nearly
boiled away. Serve.
-ASPARAGUS ---
3-4 stalks fresh asparagus
per serving
'/2 c. lite Italian dressing
Steam asparagus til tender Heat
dressing in medium skillet. Place
asparagus in skillet and simmer
2-3 minutes Serve (Even his
kids love this!)
Rib roast is marinated in red wine and Worcestershire sauce.
SEAGRAMS
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“They say it’s the number one
gin in America.
They say you can taste
the difference.
They say it’s exceptional
with tonic.”
“They also say it’s '
improving
your vocabulary
...in body language."
i
Everything they say..is true.
SEACR AM’S. AMERICAS NUMBER ONE ON.
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