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fho*9 Who In The Kitchen v, ood Service Keeps Haywood Busy By Audrey C. Lode to Poet SUIT Writer >^vith a wide range of experience in variety of food service ventures, Kith Haywood, vice president of K)Y, admits he doesn’t spend a ■hole lot of time in the kitchen at Kme. "With my long hours, dinner ■ usually long over by the time I Kt home,” he says. “Generally, I’m Korn out with food by that time.” ■ Fortunately, he adds, "My wife Kfarilyn loves to cook.” An assistant Jpiology professor at Smith, she is ■‘very precise” in her culinary en Bdeavors, according to her husband, ■he's big on fresh vegetables and Bnatural foods, and Haywood refers Rto her as "a health food nut.” ^Everything she prepares is nutri I, rtious, he says, and even his two |jjpear-old daughter, Najla, he reports, prefers fruits and veget L ables to Junk food. I When Haywood does cook, it’s [ usually for get-togethers. "I pitch in, f and my wife gets me to do a couple ’ of dishes for our guests,” he relates. [ He enjoys simple, light dishes and especially likes a chicken recipe II (included below) that he got from his mother, whom he describes as a “good cook who got better over the years.” At FDY, a company his step father, Floyd Young, formed a number of years ago, Haywood is primarily responsible for market ing sales. “I introduce FDY to potential clients in the area. There's a wide market out there for a company like ours,” he says. But plans aren’t to get so big that quality goes downhill, Haywood notes. "When you get too large, it it’s hard to control because there’s so much detail,” he says. “We’ll make sure our control factors are built in before we expand.” At present, FDY employs 137 workers at several contract sites. Haywood got his start in food service back in high school. Bom in Indianapolis, he came to Charlotte as a freshman with his family in 1969 when his father became food service director at Johnson C. Smith University. -SPECIAL BAKED CHICKEN 3 oz. sliced dried beef 3 large chicken breasts, boned, skinned, and halved lengthwise 6 slices bacon 1 (10Vi oz.) can condensed cream of mushroom soup 1 c. dairy sour cream Run cold water over dried beef; drain and arrange in bottom of 'baking dlsb. Place chicken breasts over beef. Top each half with a slice of bacon. Bake, uncovered in a moderate (350) oven for 30 minutes. Combine condensed soup and sour cream; pour over chicken and bake 25 minutes longer. Serves 6. BANANA MOCHA CAKE 2 extra-ripe, large Dole Bananas, peeled 1 tsp. dry instant coffee lto c. flour 2^3 c. sugar to c. cornstarch 3 Tbsp. cocoa 1 tsp. baking soda to tsp. salt 1 egg, lightly beaten 1/3 c. vegetable oil 1 Tbsp. vinegar 1 tsp. vanilla extract Silky Mocha Frosting Slice banana into blender; whir til smooth (l cup). Stir coffee Into pureed bananas. In a 9" square pan, combine flour, sugar, corn starch. cocoa, soda and salt. Bland well with a fork. Make well , in center of dry ingredients Add banana mixture, egg, oil, vinegar and vanilla. Stir in dry mixture with a fork til Well blended. Bake at 330 for 30 minutes. Cool com pletely. Spread with Silky Mocha Frosting Makes 12 servings. - y • Silky Macks Frosting: Combine 3 tablespoons butter, lto cupo sift ed powdered sugar, 2 tablespoons coeok and 1 teaspoon dry instant Add 2 table to teaspoon Keith Haywood poses besides a larger-than-life food photo in conference room of company headquarters. With a business degree from N.C. Central University, Haywood worked for “my idols,” Gourmet Services, the first major minority food service company. His work with Gourmet took him all over the country doing accounting and auditing. When Gourmet relocated its accounting department to New Jersey in 1981, Haywood decided to accept an offer from Kellogg’s specialty gourment subsidiary, Fearn International, in Atlanta. Meanwhile, his father purchased the rights to North Carolina from Gourmet and formed FDY. When FDY got the food service contract for the Philip Morris plant, Haywood returned to Charlotte to work with the company. That was two years ago. Haywood says he stays so busy with work that he doesn’t have much time to get involved in other activities. He’s been commuting to Salisbury all year to oversee the company’s -BROCCOLI CASSEROLE - 2 boxes frozen chopped broccoli 2 oz. grated cheese y« c. milk 1 egg 1 can mushroom soup y« c. Miracle Whip Bread crumbs Butter Cook broccoli, drain, and place in baking dish. Mix next 5 in gredients and add to broccoli. Cover with bread crumbs and dot with butter. Bake at 350 for 30 minutes. operation at Livingstone College. Tennis, however, he finds time for. Haywood played in high school and college and is a member of the Add-In Tennis Association. He’s great friends with a tennis coach, and he even named his dog Yannick Noah, after a well-known tennis player. About Haywood’s dog. Yannick is a gentle Doberman (not a contra diction in terms, according to his owner) who is deathly afraid of thunder and lightning. Unfortunate ly, despite a small fortune invested in fencing in a kennel area for the dog, when the thunder booms and the lightning zaps, Yannick manages to escape; and now that his neighborhood has been annexed by the city, Haywood is afraid that poor Yannick will escape one too many times. Any animal lover can understand his predicament. Meanwhile, back in the kitchen... Here are a few of Haywood’s favorite recipes. -GOOD PIE - 1 can condensed Eagle Brand milk 1/3 c. lemon juice l small can crushed pineapple, drained 1 (9 oz.) container Cool Whip 2 graham cracker pie crusts Maraschino cherries •-f'*** ^ ' Whip condensed milk with lemon juice. Fold in pineapple and Cool Whip. Pour into pie crusts. Top with cherries. Chill. Makes 2 pies. Put Your Chili To The Test So you think your Texas-style chili is the hottest around? Then sign up to compete in the Fourth Annual March of Dimes North Carolina Chili Championship, presented by Coors and WTQR-FM 104 Wins ton-Salem. Competition will take place on Saturday, August 23, at Tanglewood Park in Winston-Salem. Contestants must apply their own set-ups for their entries, including table, booth, overhead canopy. No open ground fires are allowed. The 10 tunners-up at the NC Chili Championship Cookoff will receive trophies. The winner receives $500 to compete in The Original World Championship Chili Cookoff in Terlinqua, Texas. The entry fee per individual is $15; for a business, $25. Send check made payable to the March of Dimes, 610 Coliseum Dr., Winston-Salem, NC 27106. Phone: 919-723-4386. Include your name, address, and phone number. READ THE POST L.D. MELTON FINANCIAL SERVICES Congratulations To Our Agent of the Month RALRHIL HOLLOMAN, SR. Specializing in Money for College Up to $2500 Yearly ••••Guarantees A Student Loan For Every Family Mem her Dear Parents: Ralphrl Holloman, Sr. Before you know It. your child or children will be talking about college and a career that will require tome education and training beyond high school. You. too. might be considering Wse ceUege work to help you In your Job or to prepare for a future occupation change or position Improvement. * F J ' M * • 25 T ^!_*ver*ge °r 14 p«rc«"t ev«ry ye*r. a college education can be jests y"1**1 »*■ «■»«« Ytoi cm prepare to meet the e aaalstaiice program which bai * / Thh program consists of the M ' > Cendttionai Student l*an Com Education Act of IMS. The curr 2. Annuity or cash value porttor earning 12 percent interest! to . f “i NAME--— STREET—_ CITY BUSINESS PHONE_i* NUMBER OF CHILDREN-' inanrlal 4 jral Higher urrrntlv L_ ( . " Sausage-Cornbread Bake is quick, easy to make. Main Dish Casseroles Help Busy Cooks When busy days leave little time for creative menu planning and cooking, it’s time to look for help from main dish casseroles. A collection of these family pleasing meals is featured in the new recipe leaflet, “Main Dish Casseroles,” just released by the Martha White Kitchen. Recipes have been selected for their flavor variety and the use of simple ingredients that keep pre paration time to a minimum SACSAGE-CORNBREAD BAKE 1 lb. sausage 1 large onion, chopped 2 eggs, lightly beaten 112 c. Martha White Self-Rising Cornmeal 1 can (17 oz.) cream-style corn 3a c. milk *4 c. vegetable oil 2 c. <8 oz. > grated cheddar cheese Preheat oven to 425 Grease a lOV skillet or 2-qt. baking dish; set aside Brown sausage and onion in medium skillet; drain well. Combine eggs, cornmeal, corn, milk, and oil. Pour half of cornmeal mixture into prepared dish; sprinkle with sausage mixture and cheese. Pour re maining batter over top. Bake 30-40 minutes. Let cool 10 minutes. Makes 6-8 servings STEW 'N BISCUITS 1 can (40 oz.) beef stew 1 pkg. (5*^ oz.) Martha White BixMix fone and a third c.) 1/3 cup milk -. Preheat oven to 425 Pour stew into an ungreased 2-qt. baking dish. Combine BixMix and milk; blend to form soft dough Drop dough by spoonfuls onto stew to form dumplings. Cover and bake 70&a£ '%<x& f6 76au40Md<l TtovieU? 76e (tyarUotte 'Pojt 15 minutes. Remove cover and bake additional 20 minutes Makes 4-6 servings For your free copy of "Main I Dish Casseroles,” including the recipe for Easy Chicken Pie, just write to: Martha White Kitchen, Dept 50. P O. Box 58m. Nashville, TN 37202. 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The Charlotte Post (Charlotte, N.C.)
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July 10, 1986, edition 1
13
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