Portland observer., June 20, 1984, Page 7, Image 7

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Portland Observer, June 20, 1984 Page 7
Slim m ers Salon
Eat California style
The colonists were weary on that
hot morning of September 4, 1781,
but the hearts of these travelers beat
with excitement as they neared their
new home in the valley. Their long
journey from Mexico over land and
sea had taken seven months, and
now, at last, they were settling in the
town they would call " L a Reyna de
Los Angeles’ ’ — Queen o f the
Angels.
The founders of what we now call
Los Angeles were Indian, Spanish
and Black. Though they were of d if­
ferent races, they were all men of
the land and men of vision. They
had brought their wives and
children to start new lives here on
this lonely but promising expanse of
land where grapes and roses grew
wild by the river.
The history o f Black cooking
spans the history of C alifornia. In
the pre-Gold Rush years. Blacks
worked as cooks and servants to
white
m ilitary
officers
and
businessmen. When "g old fever’ ’
hit in 1848. Blacks, both free men
and slaves, headed for the Mother
Lode country from all across the
nation. By 1850, most Blacks in
California were concentrated in the
northern parts of the state and
worked the mines and cooked for
mining camps. By the end of the
gold craze, many Blacks had suc­
cessful trades and businesses in the
food and service fields.
Whether i t ’ s a casual b uffet or
barbecue or an elegant dinner party,
good cooking can be enjoyed at
home in Los Angeles. An expert on
party foods is M ilto n W illiam s, a
successful caterer. In the Foodser­
vice business for more than thirty
years, Williams has catered parties
for such people as Paul McCartney
and Mitzi Gaynor and for charitable
causes such as Danny Thomas’ St.
Jude Hospital. W illiam s is a con­
fident, easy-going man who reflects
the relaxed Los Angeles lifestyle. As
Williams talked about his catering
business, we sampled two dishes
that he likes to prepare at home: a
light delicious noodle souffle and a
colorful apricot chicken.
" I ’ m very g ra te fu l," W illiam s
said of his career. " I ’ve been blessed
with something I enjoy doing.” As a
boy he would help his mother with
the cooking in their home on the east
side of Los Angeles. He worked as a
houseboy before he was given the
chance to cater a party in 1953 for
actor Edward G. Robinson. His
reputation for outstanding catering
has grown to where a M ilto n
W illiam s-catered event is now an
experience rivaling a H ollyw ood
movie premiere.
" I did a party where the theme
was a night in the Orient,” Williams
said. " W e had kites flying and
everything was made to look like a
street in China. People in costume
prepared every type o f O riental
food right there on the spot.
Rickshaws brought guests to the
door from the parking area and
there was a forty-eight-foot dragon
with smoke from dry ice coming out
of its mouth. It was just fabulous."
It would be understandable if
catering such elaborate parties all
over the world, plus supervising a
large staff would make W illiam s
nervous at times. H ow ever,
Williams remains calm through even
the most hectic projects. “ I don’t
get uptight about a n y th in g ," he
says, relaxing in his lovely
Hollywood Hills home. " I can’t say
that catering isn’ t hard work, but
some-times
you
can
invite
pressure." His book, The P arty
Book (Doubleday, 1981). offers ad­
vice to nervous hosts and hostesses
on how to entertain successfully.
A P P R IC O T BAKED C H IC K E N
4 chicken breasts, split, boned
14 cup flour
14 teaspoon seasoned salt
'/« teaspoon pepper
Vt cup margarine
I cup barbecue sauce
I cup chopped green pepper
W cup dried spricot halves
1 8-14-oz. can pineapple chunks,
drained
14 cup chopped onion
14 cup white wine
2 tablespoons Worcestershire sauce
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14 cup margarine
1 cup sour cream
3 eggs, beaten
% cup sugar
2 teaspoons lemon juice
14 teaspoon salt
1-14 cups (3 ozs.) fine noodles,
cooked, drained
Ik__
C om bine cream cheese and
margarine, mixing at medium speed
on electric mixer until well blended.
Add sour cream, eggs, sugar, juice
and salt; mix well. Fold in noodles;
pour into S-cup souffle dish Bake
at 3 2 5 *. I hour and 30 minutes.
Makes 8 servings
Variation: Substitute 1-14-qt. souf­
fle dish for S-cup souffle dish. Bake
at 325”, I hour and 20 minutes.
Offer Apricot Baked Chicken as a tangy entree for gueate and fam ­
ily alike. It get« its epica from barbecue eauca along with apricots and
pineapple chunks. As a contrasting, yet complementary, side dish
present the elegant souffle for a deliciously rich treat.
Place to Shop
SAFEWAY
Chuck
Safeway Lean Quality Beef
SAI» WAV
Q IIA t lt V H U I
C 4 QQ
1 nd & Center Cut
Assorted Pork Chops: r 8
■
«GULA»
k n it t
b ro th s
cflhH
16-0unce Gourmet My Brother’s Magic
Barbecue Shaving
Ice
M&M
Powder
Sauce
Chocolates Cream
Gold n
Soft
Margarine
Plain Or Peanut
Lucerne. Asst d . Half Gal
Save
Fresh
Greens
9 Ounce Size
£ 4 flfl
RED FLAME
^Grapes
• Mustard
• Collard
• Kale
Your Choice
C ru n n n n n c h y
A s A n A p p le
Yet S w eet
A n d T a s ty !
Coat chicken with combined flour
and seasonings. Brown on all sides
in margarine. Place in 12 x 8-inch
baking dish. Add remaining
ingredients to skillet; simmer 15
minutes. Spoon sauce mixture over
chicken. Bake at 325\ 45 minutes.
Garnish with toasted pine nuts and
chopped chives. Makes 8 servings.
C R E A M Y N O O D L E SOUFFLE
1634 N.E. 7th
Phone: 287 3288
SAFEW AY
AMERICA’S FAVORITE FOOD STORE
I 8-ox. pkg. cream cheese, softened
»
Ad Prices Good Wed.. June 20 Thru Tues., June 26.
At These Portland Stores: 5920 N.E. Union; 8002 N.
Burlington: 6400 N. Interstate and 1100 N.E. Broadway.
Sales Limited To Retail Quantities. No Sales To Dealers