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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Oct. 18, 1979)
Page 6 Portland Observer October 18, 1979 The Heritage of Cooking Series Pioneering Washington State Lasi week the Heritage o f Cooking Series explored the beginnings o f Black society in Washington State. This week we present some o f the lood traditions that evolved as this group adpated food habits to their new environment. A lthough the old pioneers discovered the delicacies o f salmon, seafood and other Washington products, these new traditions are o f ten most appreciated by the more recent settlers. by Norma Jean Darden fo r Kraft, Inc. Two modern-day “ settlers” being written and talked about are Seattle Supersonics coach Lenny Wilkens and his wife Marilyn. In many ways their stoic faces and calm dccisivesness seem to echo and per sonify the spirit o f Northwest blacks. In true pioneer spirit, the Wilkenses have ventured into the restaurant business. On the Kirkwood shore overlooking Lake W ashington, “ Lenny’ s” promises a fresh, relaxing and delightfully delicious eating-out experience. From the at tractive menu we tried that North west delicacy, the traditional fish o f the land, salmon. “ The salmon is to Blacks in the Northwest what sirloin steak is to those in the East, "explained Chris Bennett. Chris, a Georgia-born G .L, fell in love with Seattle while in the service and is now a moving force in the area as editor o f The Seattle Medium. His wife, Gloria, already a master salmon preparer, shared her secret recipe w ith us. Using the abundant fresh vegetables and herbs o f the area, she first coats the inner cavity o f the fish with mayonnaise to keep it moist, then stuffs it with slices o f tomatoes, onions, green peppers and parsley before baking. Delicious! But o f course everyone in Washing ton has his own special recipe fo r salmon. Tcssie Thomas, who sings the national anthem before Seattle sports events, stu ffs her salmon w ith cornbread m ixture. Rich with oysters and mushrooms, it ’s a recipe that she learned from her mother, Ms. Emma Thomas, fo r merly o f Tennessee. Teaching goes two ways for the Thomases, for recently in a health conscious effort to eliminate salt and pork from her diet, Tessie started using smoked turkey as seasoning for ween these three women they can get a salmon smoked, barbecued, baked, stuffed broiled, boiled, grilled, fried or croquetted. “ Just th in k ,” said Ms. Thomas, " , had never tasted fresh salmon until I moved here, only the canned k in d .” The ex pression on her face clearly indicated that there is noithing like the real thing. N ot o nly do salmon recipes abound in the Northwest repertoire, apple ones do, too. It was Virginia Gayton who said that expressions such as “ an apple a day keeps the doctor away,” and “ as American as apple pie” must have originated in the state o f Washington. She can remember having them fried with sausage fo r breakfast, baked, stewed, and in cobblers for dessert ac a child. Beulah Hart also mentioned that raw apples were given out free to w i Ï w ,Íe Sr D-Td’ e n io L6nnV Wi,ken8 a " d hi’ w ife the N orth w est * LennV 8 restaura" ’ greens. Now her mother prepares them that way, too. Ms. Thomas is now from Bremerton, a shipyard starts you o ff w ith the healthful fruit, make Cinnamon Streusel Ap ple M u ffin s . These fine-sm elling muffins boast a crunchy cinnamon topping and are especially moist and delicious. Picnics and parties call for con venient salads that can be made in advance. A colorful way to serve fresh apples is in W aldorf Crown Salad. A perfect dish for a gathering o f family or friends, this waldorf salad in strawberry gelatin mixes the crunch o f chopped apple and walnuts with the flu ffy texture o f miniature marshmallows. The Fluffy Dressing is a quick and easy mixture o f M iracle W hip salad dressing, miniature marshmallows and sour cream. The dressing is also a festive addition to other gelatin or fru it salads. No story on the heritage o f m eet talk about life in town that is a short ferry ride from Seattle. One o f her best friends there is an American Indian, so that bet- ZtS, Mirasi w o n i Albertsons WALLA WALLA ONIONS Ms. Emma Thomas and her daughter Tessie w o rk together to create sw eet potato pie. a perfect dessert to follow Emma's salm on baked w ith an oyster and cornbread stuffing SPINACH CABBAGE BROCCOLI © CARROTS ©NUTS o r In SokxJt lb fc»'1 & S*rv* w »b Ch*«w Soue. lb BULK Crisp & Snappy r lb miners before work. We took these Northwest heritage food findings back to the Kraft K it chens where they were translated into convenient recipes from a bountiful, miner-style breakfast to an elegant seafood soiree. 89£ 39c 39< 29c I f an apple a day does keep the doctor away, what better way to start the day than with Hearty Oat’ n Ap ple Pancakes. They provide a tasty breakfast or brunch when served with fruit, bacon or sausage, and a choice o f pancake toppings. For a tangy fruit flavor try strawberry or apricot preserves. Syrup or confec tioners' sugar adds sweetness to the hearty pancakes, too. 1 39 N e w C ro p W a ln u ts F ilb e rts B r s i’is \ RED ROME RUTABAGAS APPLES HUBBARD ' LOCAL . TURNIPS PARSNIPS Extra SQUASH «49? V-- ¿29: WU « 10. <_ _ _ _ _ PATTERNS S ig n a tu re ,^ INTRODUCINGTWOJEXCITING C / 1— < ' '3* *> For a quicker breakfast that still J SUPERB QUALITY FINE CHINA AT A PRICE YOU CAN AFFORD o*»er tbeee -w. sV ' * f ‘ impere THIS WEEKS COMPLETER PIECE «/tstenxSny pemnss 0» S g r * , r » Co8ertion hne queMy ch*sa (x A e ra m r t r t ® SPECIAL T n h* d o M e b ^ oOy ***** ’ °* yo'" "*’* *'««« trie platinum a g u o re M w tw xi-n compietety non-pomus at <1 and c h c resistant >.aaty «m - tn« hnest cruna » * 1 snywne'R OCTOBER I7 .J 3 1979 ' * « • advantage <M our »itatamlm y (.«e» ' v e c1pp<ytun^ *D aiegent servmg .wares 0« ’me china y o . »e always « » M ed at a g savmga Agar- « e say ixxnpar» am pare <xx pnces t n Psese bee. -W..t sen-.ng LM* e s « m f ->,ni Wi 1 * * ■r 'A ,* d * * * * «av-ngs C h a rt *^e compietet ;n c a a b e*-w am i take « 1 . v 'ta g e • an a e e w V «, M k sewsg on . a r t p « c a .»,nng t ^ ur . w e e k . SEE CM»« STORE O S P V A V F Q « W E E M l* FEA TU RE IT EM S SOUP P L A T E .,,. SUGAR BOWL . .. „1” . 4” 4-PIECE PLACE SETTING Dinner Plate, Cup, Saucer Bread & Butter Plate . O n ly . . . lim it 1 Per Coupon Vobd » o , J t i j o 1979 CoV, V q K w ] ; q neicts tHKTtvt wto.. 0 0 .1 7 * 0 , TUli.. 0 0 . IJ AS Albertsons • Cagr^B«* ’*T» by »e t f i s ms M * ^ w s A AWUWUTi L lr t c« they» idveditetl - i.tHatMt •->. u* »1 o r te . me ”* w>«erT.Me R'<S .n P*<* » iM d w e y «*>■» n e tp t r xpert*rariy o o M * im «1 MatcwcB *» to M e on u « N * « t «tocs '• «even.««* > ' r ’'|n O M t lot »O'- ee »'» of ttn rt , RAN CHEfB eat a» ^tuetl * • * » " « you to buy * e t»m • ’ 'he «dvemsM pnce ss *®o" ss f berome« Storing vegetables for winter A ll pum pkins and hard-shelled winter squash may be stored at the end o f the growing season. “ For best results, these late- ripening vegetables should be stored in a dry, ventilated area with a tem perature between 50 to 55 degrees F ,’ ’ says Ray M cN eilan, Oregon State U nive rsity Extension home gardening coordinator. The length o f storage life depends on the variety and type o f squash or pumpkin, the storage life o f hard- shelled winter squash are as follows: T able Queen (acorn type), one to two m onths; B u tte rnu t, tw o to three months; Hubbard types. Banana, Buttercup (turban type), three to six months; Sweet Meat squash, four to six months. Jack () Lantern and Connecticut Field variety pumpkins can be stored for two to three months. Pumpkin and squash should be left on the vine until mature; but regardless o f size, they should be harvested before the firs t heavy frosts, McNeilan says. Squash are ready for harvest when the rind is hard enough to resist fin g e rn a il scratches. Handle the vegetables carefully to keep them in good condition. Ones with bruises should not be kept fo r storage because bruises will not heal. “ Cuts and scratches in the skin, however, will heal over,” says Mc Neilan. Some pumpkins and squash can benefit from a short period o f cu rin g . C uring involves holding ^UectiaSlorceldjrt J irte (J1//14J cooking in the Pacific Northwest would be complete without a special recipe for salmon. Like the Bennetts and the Thomases, the K ra ft Kit-, chens have developed a stuffed ver sion, featuring cornbread, vegetables and seasonings along with Lemon Parsley Sauce. It’ s a spectacular dish for guest dinners. Garnish the fish with lemon slices and parsley for a more elegant finish. I f salmon is unavailabvle in your supermarket, try other whole fish o f similar size such as trout or red snapper. The stuffing can also be used with pork or poultry. Fish doesn't have to be saved for special-occasion eating, either. We've found in the Northwest that (Please turn to page 7 col. 1) squash and p um pkin at a tem perature lavorable for healing cuts and scratches and fo r fo rm in g a protective corky layer over injuries and cut surfaces o f the stem. Well-matured squash under good storage conditions do not need to be artificially cured,” says McNeilan. But nearly mature squash—except acorn types—and pumpkins can be cured for 10 days at temperatures o f SO to 85 degrees F and a relative h u m id ity o f 80 to 85 percent. A warm room in the house should do the job. Squash and pumpkin deteriorate ra p id ly i f stored at temperatures below 50 degrees F. Those lhat have been exposed to freezing before har vest also will deteriorate rapidly. A relative humidity o f 75 percent, about normal for garages or other suitable storage areas in western Oregon, is sa tisfactory. A tem perature range between 50 to 55 degrees I is important. Also, keep the surface o f the vegetables dry to prevent the growth o f decay fungi and bacteria. Good air c irc u la tio n w ill help prevent moisture from form ing on the surface o f the vegetables. Provide shelves for storing pump kins and squash. Do not leave them on cold concrete floors. They should not be stored near apples, pears or ° t er ripening fruit. Ripening fru it releases ethylene gas, which causes 'he squash to yellow and shortens storage life. . •A INTEBNATIONAl ENERGY C0NSERWH0N MONTH G s ii!
