F ebruary 5, 1993 • T he P ortland O bserver
P age 4
Charles Wallace’s
Heath Bits Pecan Pie
Soul Food With A Healthier Twist
Vi
4
1
4
Cup Heath Bits Toffee Chips
Eggs, slightly beaten
Cup Light Com Syrup
Tablespoons Butter or
Margarine, melted
Vi Cup Sugar
1 Tablespoon Vanilla
1 Cup Coarsely Chopped Pecans
1 Keeler Graham Cracker Ready
Crust Pie Crust
Cover the bottom o f a 9-inch readv
crust pie shell with Heath Bits. In a
mixing bowl combine eggs, sugar,
corn syrup, butter and vanilla. Mix
well and add pecans. Pour mixture
over the Heath Bits in the pie shell.
Bake at 350 for 55-60 minutes or
until the oie is done. Test with knife
or cake tester; when the filling does
not stick to the knife, the pie is done.
Charles Wallace And
Pecan Pies
Affable Charles Wallace ad­
mits to a certain nuttiness. The man
is crazy about pecan pie. So much
that he has published his own collec­
tion of tested pecan pies, N u ttin ’
‘C ept Pecan Pies. A health special­
ist in theTexas Department of Health,
Wallace learned how to make pies
as a youngster in the 4-H Club. His
mother encouraged him and after
her death a few years ago, he de-
African American History Month
s a time to celebrate. This year, cel-
:brate a little healthier with cooking
nethods that use less fat. Sumptu-
jusly spicy cuisine, often referred to
is “soul food” has fueled the bodies of
African Americans for generations A
rich part of African American culture,
soul food meals are pleasing to the
cided to take his love of pies and
create a cookbook dedicated to his
m om . D o u b le -N u t, C h o c o la te
Haven, Tipsy, Heath Toffee—the
names run delightfully off the
tongue and into everyone’s favorite
dessert catalogue. Here is Charles’s
very special, surprisingly simple,
Heath Bits Toffee Pecan Pie recipe.
(And ladies, this happy cooker is
single!)
Kellogg Kitchens
H n n itr ln ip n l C - 3
rhe Spice Is Right
BY DEREK RASHEED
D e I cum Food M ar I set
800 N.E. D e I cum
2 8 5 -1 2 4 0
S onny K ìm , O wner
B oston MiM MARkET
726 N.E. KilliNqswoRTh
2 8 2 -6 7 7 6
K C Food MARkET
509 N. KilliNqswoRTh
28 9 -7 4 5 0
AlbERTA Sì. MARkET
91 5 N.E. AI òerta
281 -6 588
Nu-RiTE-WAy Food C enter
596 5 N. Mississippi
2 82 -0 247
F res I h G reens & M eat
CRAiqo's
106 N. B eec I h
280-0454
K nott S t . G rocery
270 9 N.E. 7 t I h
2 8 4 -7 4 9 0
P rescott C orner MARkET
1460 N.E. P rescott
284-7418
Mid-K B eauty Supply
541 1 N.E. MLK Blvd
555-0271
BARqAiN PI ace S wap M eet
& M ax + KiNqs FAshioN
710 N. KilliNqswoRTH
Philly C a F e
445 N.E. KilliNqswoRTh
2 88 -9 567
veloped a brochure with cooking tips
which can add a new twist to familiar
recipes like Succotash and Jambalaya.
For the free brochure from Kellogg
Kitchens, write to:
vinto Voi thnrí* ie rpiicnn in he cnn- butter. The KLcllosß Kitchens has de'
K orean A merìcan G rocery
A ssocìatìon O f O reqon
KiNq Food M art
5510 N.E. MLK Blvd.
28 1 -0 5 5 7
cerned about traditional high fa, cook­
ing methods associated with soul food.
With a little care in preparing meals,
you can cut the fat and cholesterol
with simple substitutions, such as us­
ing non-fat yogurt rather than heavy
cream, two egg whites in place of one
whole egg, or sauteing vegetables in
cooking spray instead of margarine or
287-8082
or
7788
W e A ppreciate Y our B usìness A nc I S upport TI tan I c Y ou
Do you have a problem try ing to
decide the right kind of seasoning to
use in your cooking? If so, the
Richardson family says you haven’t
tried th e ir nationally acclaim ed
"Rene’s Exotic seasoning.” "Rene’s
Exotic seasoning" isa family ranbusi-
ness headed by their mother Evenlyn
Richardson, who is president, John
Richardson is regional manager, and
Rene Richardson is the creator and
operations manager. The seasoning
was created in a family restaurant on
8thand Dekum, Portland. Or in 1987.
Many times Rene maintained the busi­
ness alone. It was her idea to save time
and take the guess work out of what to
use. She mixed several seasonings,
herbs, and spices together resulting in
the nationally acclaimed seasoning
combination. The seasoning was not
intended to be a marketable item, but
after it became a repeated request on
food in the restaurant, and over the
countcr-the family decided to market
the seasoning in 1990 The family
contends that the road was not easy.
At times it felt like they were drown­
ing instead of swimming. However,
they’re swimming well now.
The Richardson family says that
Rene’s Exotic Seasoning is nutri­
tional and is low in salt content They
have three different flavors available.
T wo of them are avai lable at Safeway.
Those are ‘original no salt’ and origi­
nal low salt. There will be demos for
those two in March at Safeway and
Sentry markets. The third flavor ‘ spicy
hot’ is available through distribution
only. The seasonings are very eco­
nomical. Evelyn Richardson says,”
our seasonings will make a better cook
out of everybody. If you are a good
cook, it will make you a great cook. If
you can’t it will make you a good
cook.”
KBOO’S
Mardi Gras
Bash
SAFEWAY
Ad Prices Good February 3 through February 9,1993 At Safeway.
Bum ble Bee
Chunk Tuna
Chunk light tuna in
oil or water pack...
6.125-Ounce can.
Stock-up and save
this week.
3.5-Lb. Krusteaz
Pancake Mix
Buttermilk or
Wheat and Honey
pancake mix. The
complete mix..all
you add is water.
Nobody does it better for less.
x>k In The This Week
agazine for your Safeway
hopping Guide for a complete
»t of specials on sale this
eek at Safeway!
/ • ' *
G o ld e n R ip e
F ancy B a n a n a s
• » « » *
Creole Dinner
February is here and that means
that it’s Mardi Gras time again! For
the third year in a row KBOO is proud
to present another rom pin’, stom pin’
zydeco dance party with one of the
Northwest’s premiere zydeco bands-
-File G um bo. It will take place Satur­
day, february 20th at 8:30pm (dinner
at 6pm) at the Melody Ballroom at
615 SE Alder (All Ages Show. The
Cost: Special Concert and Creole
Dinner Package-$18 in advance $20
at the door and Concert only-$8 ad­
vance for K BO O members, $9 ad­
vance for all others, and $10 at the
door.
D inner w ill in c lu d e s: O kra
Gumbo with chicken and sausage/
Red Beans and Rice/Bcct Etoufee/
Chicken and sausage Jumbalaya/Com
Maquechoux/Grcen Beans with ba-
con/Mustard Greens/Potato Salad and
Colcslaw/ComBrcad/Buttermilk Bis-
cu its/G in g e rb re a d M uffins w ith
Whipped Cream and more!
The File Gumbo Zydeco Band is
guaranteed to have you dancing, sing­
ing and partying New Orleans style.
The band is very active in the Seattle
area and they’ve opened for such
Zydeco and Blues legends as Queen
Ida and Katie Webster.
So, come on down and enjoy a
great Mardi Gras party that benefits
yourcom m unityradosta lion, KBOO!
W e’ll supply the beads and fun, all
you need to do is bring your dancin’
shoes!!