Muncie Times, Muncie, Delaware County, 16 June 1994 — Page 23

Top black chefs honored Sonoma County, Calif.— Cajun cuisine draws devoAfter a three-month selec- tees to her restaurant from tion process involving over across the country. 1,00 culinary professionals, American’s Top Black Edna Lewis, Johnny Rivers Chefs Awards celebrated and T.J. Robinson have the accomplishments of the been chosen s this year’s country’s black chefs, and recipients of the “Ameri- highlights the inspiration ca’s Top Black Chefs provided by the three chefs Award.” honored each year. AmeriAnnounced by the ca’s Top Black Chef awards’ sponsors, Matazas Awards was inaugurated in Creek Winery and 100 1993 when Patrick Clark, Black Men of Sonoma Leah Chase, Stephen SimCounty, the honored chefs mons and Francois Kwakuwill be presented with their Dongo were honored, awards at a ceremony in “Edna Lewis, Johnny Sonoma County, Calif, on Rivers and T.J. Robinson Aug. 20. the highlight of are being honored as on e the awards evening is a of America’s finest chefs,” four-course dinner pre- declared Sandra Maclver, pared by the honored chefc President of Matazas Creek and a charity auction of Winery and the events fine and rare wines. main sponsor. “Yet, they Lewis, known as the represent something even grande dame of c ountry more important than their cuisine, is a chef, consul- status as national culinary tant and author who has treasures. The accomplisheamed a position as on of ments of Ms. Lewis, JohnAmerica’s culinary trea- ny, and T.J, teach all of us sures through her years of that tenacity, hard work popularizing and promot- and dedication to a goal of ing the use of fresh ingre- quality is the key to sucdients in accessible, cess, and that it’s what is “everyday” cuisine. necessary to beat the odds. Rivers, executive chef at And that they have.” Disney’s Village Market- The three chefs were choplace, has directed the sen after an extensive, twoopening of over 20 Disney tier selection process. Over properties, including the 1,000 culinary professionfood and beverage proper- als from across the country ties at Euro-Disney. His were polled, and asked to work earned him numerous nominate three top black national awards, and chefs. The Award’s “Prohelped bring 23 gold fessional Advisory Cornmedals to Disney’s Culi- mittee” then chose three nary Olympic Team. chefs to honor in 1994 The third honored chef is from the 10 chefs receiving Robinson, owner and chef the most nominations. The of Gingerbread House in selection process took four Oakland, Calif. Robinson’s months, unique brand of Creole-m-'tSm ~ m

The Muncie Times, Thursday, 16 June, 1994, Page 23

& O- O. 6 C K How’s this for Father’s Day?

Rocky Road Pie Peanut Pie shell (below) 1/2 cup peanut butter 1 pkg. (6 ounce) semisweet chocolate chips (1 cup) 1 1/2 cups miniature marshmallows 1 half-gallon chocolate or vanilla ice cream 2 tbsp. chopped salted peanuts Bake pie shell; cool. Heat peanut butter and chocolate chips in 1 1/2quart saucepan over low heat, stirring constantly, just until chocolate is melted. Remove from heat; stir in marshmallows. Cool 10 minutes. Spoon and spread 1/2 cup marshmallow mixture in pie shell. Lightly pack half of the ice cream into pie shell. Spoon about half of the remaining marshmallow mixture by teaspoonfuls onto ice cream. Spoon remaining ice cream into pie shell; spoon remaining marshmallow mixture onto ice cream. Sprinkle with peanuts. Cover and freeze until firm, at least 8 hours. Remove from freezer 15 to 20 minutes before cutting. 10 to 12 servings. Peanut Pie Shell 1 1/4 cups Bisquick baking mix 1/3 cup chopped salted peanuts

1/4 cup margarine dr

butter, softened 2 tbsp. sugar

2 tbsp. boiling water Heat oven to 450° Mix all ingredients in small bow; stir vigorously until soft dough forms. Press dough firmly with baking mix dusted hands in ungreased pie plate, 10 x 1 1/2 inches, bringing dough onto rim of plate. Flute if desired. Cover edge with aluminum foil, to prevent excessive browning. Bake until light brown, 8 to 10 minutes.

MeringueFruit Bars

1/2 cup sugar 1/4 cup shortening 1 tsp. vanilla 2 eggs, separated 1 3/4 cup Bisquick baking mix 3/4 cup preserves (apricot, peach, red raspberry or strawberry)* 1/2 cup sugar 1/2 cup flaked coconut

Heat oven to 350° Mix 1/2 cup sugar, the shortening, vanilla and egg yolks until well blended; stir in baking mix until crumbly. Press mixture lightly in ungreased rectangular pan, 13x9x2 inches. Bake until puffed but set, about 15 minutes. Spoon preserves by scant teaspoonfuls over hot baked layer; carefully spread to edges. Beat egg whites in small bowl until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Stir in coconut. Spoon mixture by tablespoonfuls over preserves; carefully spread to cover. Bake until meringue is light brown, about 20 minutes; cool. Cut into bars, about 2 x 1 1/2 inches. Makes about 32 bars. * 2 flavors preserves can

be used.

Spread 1/4 cup plus 2 tablespoons of one flavor over half of baked layer; spread 1/4 cup plus 2 tablespoons of another flavor over other half baked layer. Note: for ease in cutting, dip knife in water.