14A
LIFESTYLES / The Charlotte Post
Thursday, January 23,1997
Recipes fit for a Super Bowl
Potato Salad
Continued from page 10A
Potato Salad
3 pounds white skinned or red
skinned potatoes
2 celery stalks
1/2 small green bell pepper
3 scallions
3 tablespoons sweet pickle rel
ish
1 tablespoon mustard
2 tablespoons vinegar
1 cup mayonnaise
Salt and pepper, to taste
Wash and peel potatoes; Cook
in boiling water until until ten
der.
While potatoes are cooking
chop celery and onion. Core
peppers, remove seeds and
chop.
While still warm, combine all
ingredients, mixing gently to ensure potatoes do not break. Season
with salt and pepper as you mix. Chill.
Combine all ingredients; toss gently with the dressing. Salt and
pepper to taste. Garnish with red pepper strips to serve. Makes 16
4-ounce servings.
Beef Teriyaki Kebabs
3 pounds beef, round or chuck, cut into bite-size pieces
3 cups whole mushrooms
24 pea pods, blanched
6 green peppers, blanched
For the marinade:
1 gingerroot, peeled and grated
3 cloves garlic, minced
3 cups soy sauce
3 cups brown sugar
3 cups water
Note: If using bamboo skewers, check for splinters and soak
overnight in water.
To assemble skewers, begin with meat and alternate with other
ingredients. Place skewers in a large container to marinate.
Place all marinade ingredients in a large saucepan. Bring to a
simmer and pour over kebabs. Refrigerate overnight or at least
two hours. Grill, brushing with marinade. Makes 12 servings.
Note: Chicken or seafood may be substituted. For seafood kebabs,
use medium shrimp, large scallops, or other firm fish.
Makes 12 servings.
Super-Easy Scoreboard Dip
1 package garlic and herb salad dressing mix
1/2 cup milk
3/4 cup mayonnaise
Blend together all ingredients. Chill at least one hour before
serving. Serve with plain potato chips. Makes about 1 1/4 cups.
Easy Jambalaya
2 tablespoons vegetable oil
•3/4 cup (4 ounces) smoked ham, diced
•1 smoked sausage, sliced 1/2-inch thick
• 1 pound boneless pork loin, cubed 1 1/2 cups chopped onion
1 cup chopped celery
1 large green pepper, chopped
2 cloves garlic, minced
1/2 teaspoon hot pepper sauce
2 bay leaves
11/2 teaspoons salt
11/2 teaspoons dried oregano
1 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon th3rme
4 medium tomatoes, peeled and chopped
8-ounce can tomato sauce
14 1/2-ounce can chicken broth
1/2 cup chopped green onion
2 cups rice
In a large Dutch oven, heat oil over medium heat. Stir in ham,
sausage and pork; saute until lightly browned, stirring frequent
ly, 4 to 8 minutes.
Stir in onion, celery and pepper; saute until crisp-tender, about
5 minutes. Stir in garlic, hot pepper sauce, bay leaves, salt,
oregano, white pepper, black pepper and thyme. Cook over medi
um heat, stirring constantly and scraping pan bottom for 5 min
utes.
Stir in tomatoes, cook for 5 to 8 minutes. Stir in tomato sauce
and chicken broth, bring to a boil. Stir in green onion and rice.
Bake, covered, in a 350-degree F oven until rice is tender, about
20 to 25 minutes. Remove bay leaves and serve immediately.
Makes 10 servings.
Recipes from: National Pork Producers Council in cooperation
with National Pork Board
•Smoked turkey, chicken and poultry sausage can be used in
place of pork.
Easy Barbecue Sauce
For hot wings, increase the
amount of hot sauce to taste.
1 cup tomato catsup
1 cup brown sugar
1/2 lemon juice
1/4 stick butter
1/4 cup minced onion
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire
sauce
Place all ingredients in a
heavy saucepan and bring to
a boil. Reduce heat and sim
mer for 30 minutes. Makes 3
cups.
Spicy Chili
(Can be prepared the day
before.)
1 tablespoon oil
1 1/2 pounds ground beef
1 medium onion coarsely chopped
1 medium bell pepper chopped
1 clove garlic minced
1 tablespoon flour
2 cans (14 1/2 ounces each) whole
added
1 can red kidney beans
1 can tomato sauce
3 tablespoons chili powder ^
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground
black pepper
1 1/2 cups shredded cheddar
cheese
16 warm flour tortillas
Heat oil in Dutch oven on
medium heat. Add meat, onion,
green pepper and garlic. Cook
until meat is browned. Stir in
flour. Add undrained tomatoes,
beans, tomato sauce, chili pow
der, cumin, salt and pepper.
Simmer uncovered for one hour.
Sprinkle with cheese. Serve with
tortillas.
Yield 8 servings.
Recipe can be doubled.
For a little extra kick, add a couple of fresh chilis for garnish.
Chili
Tues - Sat 7-9
Appts. available
on Mondays
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Ritual significant
Continued from page 10A
to the alterations. The reasons
have been lost in the misty fog
of time, much like many of the
cultiires themselves.
Ancient societies like those
of the Australian aborigines,
the Papua of New Guinea,
native Afncan tribes and the
Yanomami of the Amazonian
jungle still practice some of
these body alterations.
While each culture is differ
ent, in many cases alterations
signify the move from adoles
cence into adulthood - a rite
of passage, if you will - or for
beautification.
The wearing of certain types
of jewelry or piercings can also
denote status. In the
Sumburu culture of Africa,
married women wear long
beaded earrings through
stretched lobes, while boys
wear ivory plugs In their ear
lobes during the transition
period between childhood and
their initiation as warriors.
Often, medicine men or vil
lage shamans have special
piercings believed to bestow
the power or strength of the
spirit world upon the healer.
These days, people pursue
piercing for a variety of rea
sons.
Baaba, an American of
African descent, embodies his
beliefs by wearing the tradi
tional piercings, tattoos and
jewelry of his ancestors. He
sums up his philosophy: “... we
must preserve and relearn
from the indigenous people
and their ways. We must look
to the primitive, the so-called
savages, pagans or heathens
of the world if we are going to
survive the environmental
catastrophe we have set in
motion with our greed, techno
logical and industrial inter
ests fed by a total lack of
appreciation and respect for
the basic principles of Ufe.”
Others use body modifica
tion to express frustration or
rebellion against what they
consider to be a broken society
beyond repair.
But these are the extremists.
Many who have their bodies
pierced are just ordinary folks.
Some view piercing as a way
to stand out from the crowd.
“I wanted something differ
ent,” said a 22-year-old sci
ence/technology communica
tions student on why he had
his navel pierced two years
ago.
A 22-year-old female casino
employee with a pierced navel
and three piercings in each
ear, agrees. “I did it to be dif
ferent, to have something that
nobody else has.”
She wears shirts that show
off her belly button ring. But
the communications major
sees his piercing as a private
affair. “I definitely didn't get it
for the recognition. The only
people who see it are me and
my girlfriend. It's a private
thing, it’s not anybody’s busi
ness to know if I have it or
not.”
Since body piercing is not
embraced by mainstream
American society, many
piercees choose areas which
can be concealed, if need be.
“It was the least noticeable.
It was something I’ve wanted
to do for a long time,” Regina
Osorno, a 19-year-old Finnish
studies/psychology student,
says of her decision to get her
tongue pierced.
Joyce Farr, a 23-year-old
artist/shopkeeper/science and
technology communications
student who has both ears
pierced several times, a
pierced nostril, septum,
tongue and belly button, says
that even though she’s had
the piercings for two to four
years, her father’s family still
doesn’t know. They haven’t
noticed, despite the fact the
jewelry she wears isn’t remov
able.
Simple
Math.
This is the oniy equation that matters when it comes to owning
a home. Making decisions based on race, coior, religion, sex,
national origin, disability or family status adds up to
discrimination. You can fight back.
If you suspect unfair housing practices, contact HUD or your local
Fair Housing Center. Everyone deserves a fair chance.
i2r
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OPPORTUNITY
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