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.
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$158
HIJM PO»«
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SLICED MEATS
Lond O ' P ro li
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SAUSAGE
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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.
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H U SH PUPPIES
1 cup w h it« cornm eal
'A cup flour
% cup (1 o z .l K ra ft g ra te d
parmesan cheese
1 tablespoon Im ita tio n bacon
bits
1 tablespoon baking pow der
1 tablespoon sugar
H cup butterm ilk
1 egg
1 tab lesp o o n cho p p ed green
onion
Combine dry ingredients. Add
com bined b u tte rm ilk , egg and
onion, mixing until well blended.
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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