FOOD NUTRITION
Contributors range from singers
Dionne Warwick and Patti LaBelle
and Olympic gold-medalist Wilma­
Rudolph to Congresswoman Maxi­
ne Waters and Johnny Rivers,
executive chef of Walt Disney World .
Resorts.
SHE TERMED the book "a
powerful statement about a simple
ritual that binds us together on 0
many level ."
In her introduction, Dr. Height
ay, "ome of my fonde t
memorie of family and relation-
hip revolve round the table or in
the beckoning warmth and aroma of
the kitchen. Where family values
are strong, the health of the com­
munity i likewise. The e values,
as simple a they may ound, are
fostered by the rituals that bind us
together as familie , as' neighbors
and as citizens.
noted with the Black F mily
Reunion emblem.
Susan Taylor, editor-in-chief of
Essence magazine, contributed a
recipe for a Vegetarian Black-Eyed
Pea and Rice, while televi ion tar
Lena Nozizwe, who e mother, Prin­
ce Alice Msuba Siwundhia, is the
daughter of a tribal chief in Malawi,
added African authenticity to the
volume with an egg dish titled
Ndiwoa Za Mandanda.
"The book answers many que -
lions, from the imple - what to
cook for dinner tonight - to the
February BI c History Month.
A beautifully designed volume, the
full-color cover i reproduction of
nationally noted Bl ck artist V r­
nette Honeywood's paintin "The
Big Meeting." ,
Sep r ting the recipes, divided
traditionally into chapters for
breads, oup and salads,
vegetable and side di h , main
meal dish and family d rts,
are pages depicting tit traditional
designs of African textiles overlaid
with sections of the legacy of Mary
McLeod Bethune, to whom the
CREOL
Stock
3� .. 4
3
2
1
1
1
1
medium omon, quartered
bay leaf
te poon salt
pounds chicken pieces
quarts water
outer ribs celery, with leaves
carrot, cut in thirds
Gumbo
� cup Crisco Shortening or
Crisco Oil
cup all .. purpose flour
pound om, washed and cut in
V .. inch pieces
cup chopped onion
cup chopped celery
cup chopped green bell pepper
cup chopped green onions
cloves garlic, pressed
cup chopped fresh parsley
bay. leaf
teaspoon dried thyme lea�es
�
1
�
1
teaspoon dried marjoram
leaves
teaspoon dried basil leaves
can (l4� ounces) whole
tomatoes
pound ham, cubed
pound hot smoked usqe.
sliced ,
teaspoon Worcestershire sauce
Salt
Black pepper
Cayenne pepper
Hot pepper sauce
Steamed rice
�
1
1
-�_..lml"'__l --
1. For stock, place chicken, water, celery, carrot, onion, bay leaf and salt in large
Dutch oven or kettle. Bring to a boil. Simmer 2S minutes, skimming foam and
fat from top. Remove meat from bones and reserve. Rerum bone. to stock.
Continue simmering. �
2. For gumbo, heat Crisco Shortening or Crisco Oil i" large Dutch oven or
kettle. Add flour gradually. Cook and stir until medium brown. Add okra,
onion, celery, green pepper. Cook and stir until okra is crisp .. tender. Add
green onions, garlic, parsley, bay leaf, thyme, marjoram and basil, undrained
tomatoes, ham and chicken meat, Strain-stock. Stir slowly into gumbo. Cook
sausage. Drain well. Add to gumbo: Simmer 1 � hours, stirring occasionally.
Add Worcestershire sauce, salt, pepper. cayenne and hot pepper sauce.
Remove bay leaf before serving. .
To serve, spoon desired amount of rice into individual soup bowls. ladle
gumbo over rice. '
, 3.
Note: Use 2 packages (10 ounces each) frozen okra if fresh is not available. Make
ahead and freeze, if desired.
18 one cup servings
. II After you read it, you'll see why' it'
'THE BLACK FAMILY
EUNION COOKBOOK
captures the spirit of our
times and preserves th
diverse African-American
food experience through
recipes and "Food
Memories"''' collected by
the Natjonal Council of
Negro Women. Stories
. describe the celebrations
of the' Black family through th meal. Recipe
sections include everything from "Soups/
Stews/Gumbos" to "Hom mad 0 sserts." Also
included are ections on African- merican
m nu and an innovative" thnic food glossary."
This cookbook provides a rare documentation of
th "time and pi ce" of a distinct culture .
. ����------------��---
ted.
Dr. Dorthy I. Heights, president and CEO of the National
Counicl of Negro Women, Inc. holds Mary NcLeod
Bethune's Sweet Potato Pie.
- H.e vigilant at checkout
counters. People who enter scanner
data on compute ometim m e
tly . Try to h ve every-
thin on the counter before th
chec er tarts ringing it up, so you
can devote full attention to the can­
nerd' play.
"In the oJd days, if checkout
clerk punched the-wrong price at the
register, it onJ y happened once, " says
, Travis Plunkett, senior JegisJative
ociate at the New York Public lnte·r­
est Research Group. "But one error
made in entering scan data can be
dupll of times." He
once charged $39.99 for ix- ..
pack of beer, he ys.
For a free reprint of "Be a Savvier
Food Shopper," send a self-ad­
dressed stamped envelope to Reprint
Manager, Reader' Digest, Dept.
Cl92, Pleasantville, N.Y. 10570-
7000.
ea
avvy food- hopper
Americans visit supermarkets an
average 2.3 times a week, 'shop 24
minDt per trip - excluding check­
out time - and spend an average of
$1.33 for every minute they remain
in the tore, reports the January 1992
Reader's Digest.
But shoppers may not realize that
the way stores are Jaid out and
products are positioned affects their
buying behavior. What may seem a
higJ)edy-piggJedy assortment of
merchandise and ervices is careful­
ly planned. 'Your store i a finely
tuned selling machine.
Hy-Vee Food Stores, one of the
top 20 grocery chains in the country,
provides these tips to make you a
savvy shopper.
- Shelves nearest to eye level
usually carry higher-priced items.
Eye-level items (Dijon mustard,
olive oil, tarragon vinegar and oat
. bran cereal may have a 25 percent to
30 percent markup.
- Prices are higher on prepared
foods. A pound of whole carrots '
may co t only 35 cents, while a
pound of precut carrot sticks costs
$1.89.
- Name brands cost lots more
than store brands.
Private label products, or store
brands, usually sell for as much as 70
percent less than their least expen­
sive name-brand counterparts.
Are store brands as good as tho e
made by the same big-name
manufacturer?
More often, store-brand goods
come from smaller manufacturers
who specialize in private .. label
products. But supermarkets are in-
. creasingly mindful that their reputa­
tions are riding on the quali ty of their '.
private-label merchandise.
o hard to leave hom ."
-Bi//Cosby
-----------------------1
r rHE BLACK FAMILY EUNION .COOKBOOK I
I Roc:ipes " Food Memorie�from � N.tloMl Council of N 'Bra Worn n. I
1 Plea send cop' of THE -.AC1C fAMIlY C()()U()()IC .S12.95 ch S __ I
hen residents add • 1.00 S __
1 Plu postqe and hardin 3.00 Ii book; S 1.00 each additional book) S __ ,
Malee ch«1cs /»y, bIe (0 IOOU PlUS TOTAL S -- 1
I Cha. to Vi .. ( ) 0< MaslerCard ( ). I
I Exp. �at I
1 SI nature 1
I Mail to, Name I
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c/o ... 1
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Or ull: (901) 362-8900 Or FAX:,
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.� sb°�
e Fresh Place to
