Portland Observer June 28. 1980 Page 7 Strong joins health committee P ortland homemaker Opal Strong has been appointed by Gov. Vic Atiyeh to the Oregon Statewide Health Coordinating Council. Mrs. Strong w ill complete the unexpired term o f Martha Warren, a consumer representative who died Feb. 1979. Mrs. Strong’s term ends Oct. 23. 1982. Mrs. Strong is vice-chairperson o f H u m b o ld t N e ig h b o r h o o d Association, third vice-president of the C o a litio n o f Neighborhood by Odessa Kellum M cClary for K raft Inc San Diego has a history o f set tlement by Indians, conquest by the Spaniards, periods o f wars and tur m oil and la tte r settlement by Mexicans. The oldest and most historical section o f San Diego is said to be Old Town which was first settled in 1846, went through a dorm ant period and then was resettled and incorporated in 1872. Buildings from that period and section o f San Diego are being dismantled and moved to an area designated Heritage Park where they are being restored. The history of each building is being documen ted and will be preserved for future San Diegans to enjoy. San Diego has the Mexican bor der as its southern city limits, which explains the large number o f Mexicans who now live in the city. But, the presence o f the Naval D is tric t Headquarters and the almost perfect year-round tem peratures are the two things said to have induced Blacks to relocate there. The K ra ft Kitchens have developed a recipe for this southern favorite which is traditionally eaten with fish and other seafood. Another San Diego couple fitting the pattern o f marital and business partnership is Lee and Beverly Majors. They have been in business fo r the past 27 years, m ostly as Majors Bar-B-Que restaurant. The M ajors have a tantalizing menue which includes smothered steaks, Bar-b-que Ribs, greens and beans, pork and beef neck bones, cornbread and, the item they are famous for. Savannah Sweet Potato Pie. They use a recipe long in the family to give a distinct authentic taste to the pics. Mr. M ajor said one o f their secrets to success is the yams they use. He says he d ilig e n tly scours the market to get the sweet potato or yam which most closely resembles the Georgia yam. Restaurant hours now are somewhat limited, because the pie business keeps members o f the fa m ily - m other, father and A»M CUT, U S D A ChoK. (M l $158 HIJM PO»« Oregon CI m I I t t Soutoge •r*e » <o 10 lb, SLICED MEATS Lond O ' P ro li d Varieties I lb. SAUSAGE 0«Bon CMI Old (J, J A| 9 R J SNAPPER Ol & 3oI $158 •a. Dra. Charles and Shirley Thom as explain the significance of one of the many historical artifacts in their El Cajun hom e, the brick they hold, made by slaves at night, comes from the oldest Black church in B e llm o re w h ich b ecam e one of the stations In the U nderground Railroad. A n o th e r delight on the C ajun Maid menus are the Hush Puppies. They live up to every claim the Oib- •ons make for them. Light, crisp, ■nd crunchy. A bite o f the Cajun Maid Hush Puppies is like a letter from home, "w arm , wonderful and welcome.” CHUCK ROAST $158 lb. I SLAB BACON tinuing to the back yard which is designed in the shape o f a map o f Africa. The traditional food was mixed with other dishes. The most o u t standing was “ Irish Potato Pie” . Charles explained that it was made from a recipe which had been han ded down through generations o f his family. Some o f the guests had lived in El Cajun when the area was sparsely settled and the land was farmed by migrant white workers in contrast to today’s migrant Chicano workers in the area. O bviously, reading about the food and the everyday liv in g o f Blacks in Phoenix and San Diego does not replace the experience o f actually being there but perhaps this discription and the recipes provided will serve as one way to gain some understanding o f Black culture as it has emerged in the Southwest. Dr. Shirley Thomas, his wife, is a faculty member in the Black Studies Departm ent at San Diego State U niversity. The two surrounded themselves in a home bursting with pieces o f Black art and African art and artifacts. Tradition and heritage is the setting for their lives begin ning at the front entrance and con- Duties ol the 3I-mcmber council include adoption o f a State Health Plan and approval o f state ap plications for federal health funds. beef .GROUND "" lb. CHICKEN THE SEA .................... .. And, there was one other im port children - busy making sure the ant enticement. Most couples inter crust and filling is “ just so” . viewed by the “ H eritage o f M any o f their hours are spent C ooking" team said the females had filling orders for pies for a number m igrated to the area w ith their o f major supermarkets in the San families when they were very young Diego area, the naval commissary, girls. smaller outlets and the restaurant. On the other hand, the males were Because o f the involvement o f the mostly ex-sailors. While stationed in M a jo r ch ild re n , the 27 year old San Diego these “ gobs” met and M a jo r tra d itio n o f cooking and courted the grown-up girls, got out catering various affairs in the San o f the Navy, married the girls and Diego area, is very likely to continue made San Diego their new “ home for many more years. town.” San Diego is not all restaurants Ford fo r many Blacks in San and businesses. Most Blacks there, Diego is more than a home-cooked as elswhere, serve the traditional meal or a night o f eating out. It is a dishes in their homes. businesss, and, in most instances, a But tra d itio n a l food never en family business. Some couples who joyed a more casually elegant setting o rig in a lly operated small restau than that food served to the rants have expanded their business “ Heritage o f C o o kin g ” team by and became food preparators and Charles and Shirley Thomas in their distributors. lyime, “ Dorn Bella” in El Cajun, Joyce G ray-G ibson and her right outside San Diego. husband Edward are such a couple. U sin^the red, black and green o f Their Cajun Maid Sausage business the lib eration flag the Thomases enjoys widespread reputation and placed greens in jet black bowls, acceptance. Their reputation comes bright tom ato sauce in black cast from its menu o f food w ith an iron dishes and other appropriately authentic Louisana taste. contrasting foods and dishes on a Mrs. Gray-Gibson said a chance table adorned with a dramatic table tasting o f the “ Louisian a” food covering. The result was food while she was on vacation led her in ta s te fu lly prepared, c o lo rfu lly to her present business. “ Once I displayed, and alm ost, (b u t not tasted the sausage, 1 said “ wow, do quite) too beautiful to eat. these people realize what they have The first course, mellow brown in here?” cojor, tastefully spiced and served C ajun M aid Sausage is sold warm in cups, was the old standby, through their restaurant and on the “ pot likker” . retail market. “ The secret to the D r. Charles Thomas, a faculty taste is in the seasonings,*’ Mrs. member at the U niversity o f Gray-Gibson says to people who California at San Diego and a prac eagerly satisfy their taste fo r her ticing psychologist, was perfectly Poorboys, Hush Puppies, or freshly delighted to tell his impressed guests fried fish among other items. that his recipe involved combining The Kraft Kitchens has developed the broth o f the black eyed peas and a Sausage Poorboy using Italian the greens and simmering the mix sausage in its rendition o f the Cajun ture until it reached the right con Maid Poorbov. sistency. Council. She is a past chairperson ol the Albina A rt Center and a past member o l the Police Budget Review Board (1973-1974, under former Portland Mayor Neil Gold schm idt. M rs. Strong attended Booker T. Washington High School in Tulsa, Oklahoma. IRISH POTATO PIE 1 cup flour '/» teaspoon salt 'A cup Parkay margarine 3 tablespoons cold water 54 cup sugar 'A teaspoon salt 1/8 teaspoon ground allspice 1/8 teaspoon mace l-'A cups mashed potatoes 1 cup milk 4 eggs, beaten '/« cup Parkay m argarine, melted Combine flo u r and sail; cut in margarine until mixture resembles coarse crumbs. Sprinkle with water while mixing lightly with a fork; form into ball. On lightly floured surface, ro ll out ball to 12-inch circle. Place in 9-inch pie plate. I rim and flute edge; prick bottom and sides with fork. Bake at 450“, ten minutes. Combine sugar, salt and spices. Add rem aining ingredients; mix well. Pour into pastry shell. Bake at 350“, 45 minutes or until knife inser ted hallway between center and edge comes out clean. u / h o — *■ '■ AAV PtACKCs 7 SAFEW AY ' Ht 2; Addt'l. at Reg. Price ó V a -o x . T in LReg. H .0 9 SAVE 4 0 ‘ ea. «roll ^ Liquid Salad Dressing c c 10CO r ^ litond. ^ V -8 Juice Vegetable Choc. 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Drop rounded teaspoonfuls o f bat ter into 1-!A inches o f hot oil. Fry 1 to 2 minutes or until golden brown, turning once. Drain; serve warm. 2 dozen. SAUSAGE POORBOY 1 lb. hot Italian Seueage % cup water 4 Individual French bread loevee, baked, epllt Kraft sandwich epread 2 cupe shredded lettuce 12 thin tomato ellcee, havled K cup green onion ellcee Place sausage and water in 10- inch skillet. Cover; simmer 30 minutes. Drain; brown sausage. Cut sausage into 6-inch pieces; slice in half lengthwise. For each sandwich, spread bread with sandwich spread; fill with lettuce, tomato, onion and sausage. 4 servings. 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