14 may 1979
vol. 3. no. 8
by G. P. Stojcevic
Last month we got familiar with the kitchen and learned a bit about soups.
In this month's column we will explore the fiendishly tasty world of the casserole, or as it is often referred to, the one-pot quickie.
There are few menu items so basic, so simple to prepare, so versatile as these.
Yet these same dishes are looked upon with scorn and even derision and bring
back the shuddery-horrid visions of university dorm food, and other less savory
To prepare these dishes all one needs are earthenware, glass, pyrex, or metal
deep dishes for the oven-baked types and a dutch oven or large stewpot for
those prepared on the top of the stove.
In the following recipes some tinned veggies have been used. If the time is
available fresh is better, but since most of us have harried and hectic lifestyles,
I have used the path of least resistance and feel that the overall taste and quality
have not been sacrificed.
Do not let the strange and confusing lists of ingredients throw you off course.
These are really simple and very handy for impromptu dinner parties and
buffets. So onward into the fray -
This is a recipe that bites you (gently), not your wallet. Created by a Yankee,
but still tasty.
I lb. chuck or arm roast, boneless, cut into small chunks
1 large white onion, chopped
1 green pepper, chopped
1 can diced green chilies (small can)
I can stewed tomatoes
1 can tomato paste
2 cans pinto beans
Salt, pepper, garlic, cayenne
1 5-oz. package vermicelli
Brown meat with onion and pepper in about 2 tbsp. olive oil. Add tomatoes
and chilies, and 72 cup water. Simmer about a half hour. Add spices to taste,
and tomato paste. Let cook another hour. Cook the vermicelli according to
package directions. Add beans to meat mixture. Serve over the vermicelli (rice
is also nice). Garnish with grated yellow cheese and chopped onion if you like.
This is good with a marinated cucumber salad.
Kung Phooey Chop Suey
This little number is handy for buffets, freezes well, and is perfect when
you're hungry but don't want something too heavy. The name of the recipe
is due to the fact that it came to me while drooling over half-naked bodies
prancing about in a Hong Kong Bruce Lee epic. Anyway ...
\Vl lbs. pork steak, cubed and cut away from the bone
1 bunch green onions, chopped
1 can water chestnuts, chopped
1 can bamboo shoots, chopped
6 to 8 large mushrooms, sliced
1 tin or 72 lb. bean sprouts
2 tsp. ginger
1 tsp. garlic powder
72 tsp. white pepper
2 tbsp. soy sauce
Salt to taste
Brown meat in a dash of soy or peanut oil, add onion and rest of seasonings
and veggies. Simmer for 25 to 30 minutes. Meanwhile take 2 cups water, 6 tsp.
cornstarch, 2 tsp. soy sauce, and make a smooth mixture. Addto meat and
vegetables and bring to a low boil. Cook until slightly thickened, stirring constantly. Serve over rice or chow mein noodles.
A journey into body awareness
Pork and Apple Dutchman Stew
This recipe is very similar to one I ate often when I visited Amsterdam.
With beef prices climbing faster than a squirrel monkey in heat, the lower
cost of pork makes it a very viable alternative.
4 large pork chops or steaks
4 apples cored and sliced
4 large carrots sliced
1 white onion sliced
4 medium potatoes, quartered
J4 cup white wine
72 cup water
2 tsp. black pepper
Dash garlic powder
Salt to taste
Brown pork and onion in a dab of butter in a deep casserole dish. Add
veggies and apples, seasonings, water and wine. Pop in the oven at 250 to
300 degrees for 1J4 hours. Very good with steamed buttered cabbage, rolls,
and dark beer.
AiMiin. T««*. 78705 (512)472-6828
Continued from page 9
I hear a lot of criticism from gay people I admire of straight men
and the idea of having relationships with straight men. This concerns
me because throughout my life I have always found more acceptance, affection, love, and — yes — sexual gratification from straight
men than I have with gay. And I don't mean closet cases or defensive bisexuals, but straight men whose regard for me was translated
into something on the affectionate-sexual scale and whose relationship with me was a unique departure from a straight lifestyle.
It is not that I reject relationships with gay men — quite the
reverse. No doubt my appearance plays a decisive role in this. But
whether my appearance is the sign of some inner weakness or not,
I have become convinced after extensive efforts — some of which
left me temporarily psychotic — that my appearance is likely to
remain a part of me. And that means either I accept the affection
offered by straight men or I wait for the return of Hailey's comet
for a date.
Have I got this all wrong? Am I to be drummed out of the ranks
of the gay for hopeless heterophilia? Should I join the ranks of the
— A Minority of One
As gay people, we have had a special opportunity to see the danger
inherent in labeling any form of sexual expression abnormal or
"wrong." Unfortunately, some members of our gay community
appear to have missed this point. They would have us believe that
in rejecting the rigid and arbitrary rules of a heterosexual culture
we must accept the equally rigid and arbitrary rules of a homosexual
culture. 1 believe instead that part of being gay involves going beyond
narrow concepts of right and wrong in sexuality. Being gay involves
believmg that the mutual expression of affection or love is good,
natural, and beautiful whenever it occurs, and not just when it
occurs between "acceptable" partners.
In seeking emotional and sexual relationships from those who
offer them to you, I do not believe you have gotten the gay lifestyle
"all wrong." I would not favor your being "drummed out of the
ranks of the Gay." I urge you not even to seriously consider joining
"the ranks ofthe celibate."
P.S. Since you do not give specifics on your appearance or on why it
interferes in your relationships with other gay men, 1 will only say
that all of us have some limitations which we are unable to change.
About the only effective way to deal with these limitations is to
accept them and to live our lives to the fullest despite them. This
you appear to be doing. V