Indianapolis Recorder, Indianapolis, Marion County, 7 June 2002 — Page 26

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FRIDAY, JUNE 7,2002 ■ PAGE C8

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1 Children and

fire: Know

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' fti' _ - . ^ the risks

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• D*>t (NAPSI) — According to the ii'.v. United States Fire Administration . cm (USFA),3,650children under age r ^ i 14 are killed or injured in residen-

17 l tial fires each year.

*’. « More than half of the children who die in those fires are under for age 5 and often too young to recognize, and help themselves in, an <•; • - emergency. Also, children playr n ing with fire start two out of every five fires that loll young children.

For these reasons, it is very im-

portant that parents and caregivers * .• talk to chikfaen about fire dangers and take proper measures to en- . sure their homes are fire safe and . . that the whole family will be able to escape in case a fire does occur.

The U.S. Fire Administration

;• * offers the following fire safety •. tips for parents, caregivers and • households with small children:

Preventing Rre

• Children are curious about fire. ' -'' Keep matches, lighters and other rw '- ignitaMe materials in a secure ,Ac ’ place and out of their reach. Teach * children the dangers of fire and

not to play with it.

• Have your children tell you ^ when they find matches and light-

ers.

• Check under beds and in closets for burnt matches—evidence that your child may be playing 81 with fire.

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• Replace mattresses made prior to the 1973Federal Mattress Hammability Standard. Escaping Rre • Install and maintain a smoke alarm on every floor of your home and outside of sleeping areas. Test the batteries monthly. Conventional smoke alarms require yearly battery changes, while

Family

Focus

By Oseye T. Boyd

Clockwlaa from upper left: Yam and Catfish Wrape, Grilled Catfish and Yam Kabobs, and Pecan Glazed Catfish With Mashed Sweet

Savor Summer

IN THE U.S.A

lithium powered alarms may last 1 ' up to 10 years without a battery change. Whichever type is used, having working smoke alarms nearly doubles one’s chance of ' " surviving a fire. • Familiarize children with the sound of your smoke alarms and ' ’ what to do if one goes off: crawl under smoke, leave the building and go to a designated meeting place outside. •Develop and practice a fire es- ’ cape plan with your family. Identify two ways to escape from ev- ' cry room in your home. ’ • * •Firefighters may lode scary to children. Teach them not to hide from firefighters in case of fire. Preventing Bums • Teach children how to stop, drop and roll to minimize bums if clothing ignites. • Dress children in pajamas that *** meet federal flammability standards. Avoid loose-fitting 100 percent cotton garments, like over- * • * sized t-shirts as sleepwear. The United States Fire Admin- ’ * istrabon, an entity of the Federal Emergency Management Agency. 1 ■ * is the federal leader in the areas of • * public fire education and aware- ' ness, fir? service training, firerrlwrrl technology and data col-

lection.

- For more information on ■ children’afire safety or other fire ' - * safety topics, write to the United ' Stales Fire Administration, Publications Office, 16825 5. Seton Are., Enamtsbnrg, MD 21727 or

All-American ingredients hot off the grill "W Tith a renewed sense of \\J patriotism, Ameri T T cans will likely sport more red, white and blue than usual at backyard barbecues this summer. But why stop with the napkins and tablecloth? Look to allAmerican ingredients to creatively update the traditional hamburger fare this grilling season. For example, consider Southern favorites such as U.S. Farm-Raised Catfish and Louisiana sweet potatoes at your next picnic. Grilled fish is “in” and catfish is especially suited for the grill, according to Karen Adler, author of Fish & Shellfish: Grilled & Smoked. “On the grill, you want a mild fish that allows you to build simple or complex flavors,” Adler said. “U.S. Farm-Raised Catfish is ideal because its subtle, sweet flavor goes well with a variety of marinades and rubs. It also has a firm texture,

making it easy for even a novice ‘grill master’ to maneuver.” Pair catfish with sweet potatoes to further spice up summer festivities and go beyond the expected. “For backyard cooks looking to break from convention, Louisiana sweet potatoes are an exceedingly tasty — and nutritious — alternative,” said Holly Clegg, author of the Trim & Terrific cookbook series. In fact, one medium sweet potato contains approximately 130 calories, virtually no fat and is low in sodium. High in natural sugars, the Louisiana sweet potato is sweeter than its Northern cousin, making it a natural fit in a variety of dishes. And, because their meat tends to be relatively moist, sweet potatoes grill exceedingly well. “Louisiana yams, or sweet potatoes, perform beautifully on the grill,” Clegg said. “They retain a vibrant, almost juicy texture and the hint of smokiness is the perfect complement to their naturally sweet taste.”

Tips & Technigues

Aik for U.S. Farm-Raised Catfish to ensure a consistently mi Id-tasting, high-qual-ity fish. Seasonings and spices absorb easily, so marinating 15 minutes to an hour is enough time to add flavor. Oil the grilling surface to avoid sticking. Flip catfish only once, as excess handling may cause the fish to flake apart Hinged grill baskets or fish baskets can help hold fish in place. For catfish fillets, cook at high heat 4 to 5 miaum on each side per inch of thickness. As a general rule, fish is done when the flesh turns opaque and begins to flake when tested with a fork.

p r *T* r> ** ^nultl not hr rrfrigrmnl Icm cooked. Store at 55°F to 65°F Always uae a stainless steel knife when a sweet potato Using a cartmn Made ■e the yam to dwten.

that are smooth, plump, dry and clean. One cup of canned sweet potatoes equals one medium-sized, fresh-cooked sweet potato When using canned yams, add them at the end of the recipe because they are precooked. Metal skewers are a must to grill sweet potatoes. Because the metal skewers heat the inside of the sweet potatoes while the outside is seared by the coals, cooking times are shortened Grill on an open or closed grill over medium-hot coals until sweet potatoes begin browning and are tender when pierced. Grilling time for sweet potatoes: about 15 to 20 nunutei over hot coals until tender. For more information and recipes featuring U.S. Farm-Raised Catfish, visit www.calflslwutitule.com. For additional Louisiana sweet potato recipes tout nutritional information, check out www.sweetpotato.org.

Pecan Glazed Catfish With Mashed Sweet Potatoes 2 pounds U.S. Farm-Raised Catfish fillets Salt and pepper to taste 1/4 cup coffee-flavored liqueur 2 tablespoons margarine 1/3 cup brown sugar 1/4 cup chopped pecans Mashed Sweet Potatoes (recipe follows) Salt and pepper catfish fillets to taste. Place catfish on grill coated with nonstick cooking spray. Grill about 4 to 5 minutes on each side, until fish flakes easily when tested with fork. In a small saucepan, heat liqueur, margarine and brown sugar. Toast pecans in separate pan. Drizzle glaze over fillets and Mashed Sweet Potatoes; sprinkle catfish with toasted pecans before serving. Mashed Sweet Potatoes 4 cup* mashed sweet potatoes (about 3 pounds or two 32-ounce cans sweet potatoes) 2 tablespoons brown sugar 2 tablespoons margarine 1/4 cup evaporated skimmed milk In mixing bowl, beat together sweet potatoes, brown sugar, margarine and milk until creamy. Transfer to baking dish and bake 13 minutes or until thoroughly heated. Serves 6 to 8 Nutritional Analysis: 623 calories; 23 g protein; 56 g carbohydrates; 4 g fiber; 28 g fat; 91 mg cholesterol; 750 mg sodium Grilled Catfish and Yam Kabobs 3 tablespoons orange Juke 2 tablespoons honey 1 tablespoon margarine, melted 11/2 pounds U.8. Farm-Raised Catfish fillets, cut Into pieces 11/2 sweet potatoes, peeled and sliced Into circles 1/2 pound portabella mushrooms cut into fourths 1 red onion, cut into eighths

Additional vegetables optional In medium bowl, mix together orange juice, honey and margarine. Add catfish, sweet potatoes, mushrooms and onions. Marinate for 30 minutes. Skewer the marinated ingredients on metal skewers. Grill about 15 minutes or until vegetables are tender when pierced with skewer and catfish is opaque in color. Serves 4 to 6 Nutritional Analysis: 248 calories; 19 g protein; 19 g carbohydrates; 2 g fiber; 11 g fat; 53 mg cholesterol; 93 mg sodium Yam and Catfish Wraps 1 pund U.S. Farm-Raised Catfish fillets Salt and pepper to taete 1 cup yams, pealed and shredded 1/2 cup chopped red onion 1 cup canned black beans, rinsed and drained 2 green onions, sliced 1/4 cup shelled sunflower seeds 2 tablespoons light Italian or Caesar dressing 1 teaspoon honey 6 flour tortillas, warmed to soften Salt and pepper catfish and place on grill coated with cooking spray. Grill 4 to 5 minutes on each side until fish flakes easily when tested with fork. Cut into 1-inch strips. Meanwhile, in skillet coated with nonstick cooking spray, sautl shredded yams over medium high heat about 5 minutes or until crisp. Transfer to bowl. In same skillet, sautd red onion until tender. Add sauteed onion, black beans, green onions and sunflower seeds to shredded yams; mix well. In small bowl, mix together dressing and honey; toss with yam mixture to coat. Lay pieces of catfish in tortilla, top with yam mixture, fold and wrap. Serves 6 Nutritional Analysis; 492 calories; 26 g protein; 63 g carbohydrates; 9 g fiber; 15 g fat; 36 mg cholesterol; 397 mg sodium.

Great music integral part of Black heritage Music has always been and is an integral part of my life. As early as I can remember my mother used to play WTLC 105.7 on that gigantic stereo that could be substituted for a table. When the radio wasn’t on, she was spinning a LP or a 45 on the turntable. Heck, I’m even old enough to remember seeing an eight track in my dad’s car stereo “system” — if you can call it that. My mother cleaned the house to music, or she just chilled to music. On warm summer nights she would turn on the radio, but keep it low, while we sat outside and listened to the sounds. When the mood hit her or her song was playing she would dance around the living room and get lost in her memory of days long gone. I remember wanting to be ipside her head to see the memory because the place she went to seemed to be so much fun. I remember looking at old Taste of Honey, Earth, Wind and Fire and Chaka Khan album covers and being amazed by all of Chaka’s hair, EWF’s Afrocentric look and being repulsed by the honey on a Taste of Honey’s album cover — I don’t like honey. My music memories aren’t as vivid with my father, but probably because I didn’t live with him until I was almost 14. My dad also worked out of the city, and the majority of his music listening happened on the road instead of at home. Although I no longer lived with my mother, the love for music she fostered in me stayed. Whatever little bit of money I got my hands on, I bought tapes or extended versions on 45s. I also kept the radio on in the morning while getting ready for school — something I do to this day. Whatever tapes my parents bought we made sure to dub at least one copy. When I wasn’t listening to music, I was watching the increasingly popular videos, which allowed you to watch the artist in action. Now I don’t have to wish I were inside my mother’s head. I have my own memories with music. I totally understand how hearing a song can take you “back down memory lane” as the song says. When I hear certain songs I can recall exactly where I was,'what I wore and what I did. When I look back, most of my memories are associated with music in some form or fashion. Hopefully, I’m fostering a love for music in my son and an appreciation for an ait form that will continue for generations. I’ve written this entire column about music because June is Black Music Month. Whatever the genre, great music is a part of our heritage and most of our lives are colored by music. It does truly soothe the soul. For speaking engagements, comments or questions can be directed to Oseye Boyd at whw. newsroom @ indy recorder com.