In the kitchen with Kim Seelagy
By Amy Casey
Kim Seelagy is a stay-at-home mom who does not stay at home often. The mom of three is a busy community volunteer and works part time in public relations.
Born in Morristown, she grew up in Roxbury, and fondly remembers spending summers with her grandparents in Florida. Kim moved to Sparta soon after marrying her husband Scott, who is a former mayor and a current council member. She said, “Our family enjoys living in the community because of the variety of activities it offers the children through the recreational department and sports programs.”
Kim’s volunteer activities center around her three children, who are 3 to 9 years old; and community-wide endeavors. She is co-chair of the Time is Now Campaign for the Reverend Brown School in Sparta. The campaign is raising funds for construction with a goal of $2.9 million. Donations are used for renovations and additions to the school planned for completion in March. She also works the Bid for Kids Dinner, an auction fundraiser for Time is Now. Seelagy is also on the board of directors of the Red Cross of Sussex County. She coordinates the Miss Sparta contest for teens ages 17 to 20 years old.
Kim also works for a company marketing a health supplement. For four years, she was office manager for Assemblywoman Allison McHose.
With her busy schedule, Kim admits she has little time for hobbies, but does like to get away to Wildwood Crest during the summer. “That is my warm weather escape place,” Kim said. She enjoys cooking but admitted her husband enjoys it more and taughter her to cook. He has many recipes passed down from his mother and grandmother.
15 - 20 pieces of chicken such as thighs, drumsticks, wings
1 stick butter, melted
½ onion, thinly sliced
1 ½ cups water
1 ½ cups tomato juice
1 cup cooking sherry
2 ½ teaspoons paprika
3 dashes pepper
1 - 16 ounce bag egg noodles, cooked and drained
Preheat oven to 400 degrees. Arrange chicken in a glass baking dish and brush with melted butter. Place the onion slices on top of chicken and bake for 30 minutes.
Meanwhile, combine the water, tomato juice, cooking sherry, salt and pepper in a bowl. Pour the sauce mixture over the chicken after it has baked for 30 minutes and return to oven for another 25 minutes. Serve over egg noodles.