Newspapers / The Charlotte Post (Charlotte, … / Sept. 13, 1984, edition 1 / Page 12
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Who s Who In The Kitchen Ms* Rosa McNeil Confesses To Being “A True Fried Chicken Fanatic” By Audrey C. Lodalo Post Staff Writer A visit to Rosa McNeil’s kitchen on a recent afternoon found her get ting ready to deep-fry some chick en. 1 love fried chicken crispy," she explained. "1 don’t like it half done. I ll eat it too done before I’ll eat it raw." McNeil, who is blind, tests for doneness by smell, taste, touch, and by listening. "When it (the sound of frying) slows down, it’s ready to turn or take out, depending on if yoU_’ve cooked both sides." Ms McNeil confessed to ~6eing something of a fried chicken fana ~ tie While maiorinff in flffjce technology at CPCC, she frequented Church’s Fried Chicken near the campus "I ate fried chicken for breakfast, lunch, supper and between-meal snacks, but I never got tired of it. " Then she added, “I’d only eat the wings, but still....” ine soumwest Charlotte resident admitted she burned up a lot of food before she learned to cook. A student at the Governor Morehead School for the Blind in Raleigh from kindergarten through 12th grade, she took home economics but, she said, “I didn’t do much learning then.” She continued, “I learned to cook whenT got married. Actually, I really learned to cook better later on when J was on my awa.-i wasn’t rushed then and could do what "I wanted to do.” .McNeil is in a recipe club with some other blind friends. “We use recipes from TV or wherever we can collect them," she remarked. The Wilson, NC, native enjoys experimenting with foods. As Ihe chicken was frying, a peach cobbler “experiment” was baking in the McNeil knows chicken is done when the sound of frying slows down. oven. From the looks of the cobbler when it came out of the oven, the experiment worked. McNeil also likes to bake cakes: "just -about any kind - carrot, pound.” Her carrot cake recipe that follows is a family favorite. "This is one my mother makes a lot," she commented. As with other foods, she tests, for doneness by feel and smell. ._RqmlMcNeil is employed as a corresponding secretary in the word processing department of Wa chovia Bank. She’s been with the bank five years. A brother takes her to work in the morning, but she rides the bus hdme.~^- - One of seven children, McNeil remarked, “We're all scattered now.’’ All the others are sighted. She lost the vision in her right eye at seven months and in her left eye several years later. Lack of eyesight doesn’t keep Ms. McNeilIrom.bein&active. The Mt. Carmel Baptist Church member bowls in a league for the blind and has even been in a tournament in Detroit. She also belongs to the Charlotte Braille Society and is working on Becoming'S certified braillest. When certified, she will be able to transcribe books into braille for. other blind people. Right now, the Society is working on tran scribing a Bymn book for her.—— McNeil and her family participate in outings with the local blind community—bmpI chn Hmwta 1. FIB Lunch Boxes With Easy-To-Fix Things To Eat School lunches become less boring if you vary the menu. Here, are a few suggestions that will help you keep them interesting. Try doing a whole week of lunches at one time. Many sandwich fillings such a sliced meat, poultry, hard cheeses, tuna fish freeze well. Then all you have to do each morning is take a sandwich out of the freezer. It will defrost by lunch and taste freshly made. Be sure to vary fixings. Start innovating with sandwich breads... use a piece of white with a peice of whole wheat, for example. Make sandwiches with frankfurter and hamburger rolls, pita bread or even croissants. Favorite sandwich fillings can be mixed 'n matched: ham and American cheese, American cheese and turkey, turkey and ham; turkey, cream cheese and cranberry sauce; cream cheese, cranberry sauce and nuts. Avoid soggy sandwiches. Wait to add lettuce or tomatoes until you put the sandwich into the lunchbox.. or put them in a plastic bag to be munched separately. Hollow out the bottom of a roll and fill with minced chicken mixed wjth whole berry cranberry sauce or fill the roll with cold baked beans or a cooked vegetable salad. As an alternative to mayonnaise as a salad dressing, substitute cream cheese or cranberry sauce blended with softened butter or margarine. Put in two drinks - pink grape fruit juice cocktail for recess, cran berry juice cocktail for lunch. Two of the new lightweight Ocean Spray paper bottles will fit the same space as a thermos (good for only holding one drink!). And there’s no -- breakage. Keep a supply of six flavors, in the freezer, ready to pack with your lunch. They’ll be just the right temperature by noon. Small plastic bags filled with crunchy raw vegetables make for nutritious munching. Include a lunch box “surprise” a couple of days every week. A delicious easy to-fix dessert is fruit ‘F'cheese cakes.” Cover the bottom of a ulastic cup with cream cheese, top with fruit chunks and sprinkle with ground nuts or coconut. Freezing 1b Simplest Way To Preserve Freezing is one of the simplest and least time-consuming ways to preserve foods at home.It maintains the natural color, fresh flavor, and nutritive values of most fruits and vegetables Frozen vegetables and fruits are ready to serve on short notice because most of the prepara tion they need for the table is done before freezing. One of the most important steps in preparation for freezing vegetables is to Mane It them; Blanching - involves heating the vegetable to slow down or stop enzyme action. Enzymes help the vegetable mature, but if they’re not stopped, they can cause loss of flavor and color. Blanching times vary with different vegetables A few simple steps are all that are necessary for home freezing First, wash vegetables thoroughly in cold water Sort according to size, unless they are to be cut into uniform .pieces, ,Peel, trim, and cut into pieces Blanch by using one gallon of boiling water for each pound vegetables Mix ’n match fillings and breads to make school lunch boxes more varied. - ly enjoys is the annual “Get Out and Play Day," sponsored by a local civic organizations. Included is a braille road rally, in which blind participants serve as navigators by reading braille maps for sighted drivers. “I've never come in first place and I always get guys who don’t know Charlotte,” she laughed, “but it’s a lot of fun." And now, from the fun-loving - and food-loving - Rosa McNeil, here are a few of her favorite recipes. -FRIED CHICKEN-— Wash chicken pieces well. Sprin kle with fried chicken seasoning, pepper, garlic salt, and Accent. Coat with flour that has also been sea soned with above. Deep fry in Mazola Com Oil. Turn when lower side,of chicken pieces are b^own (or. when frying *ound slow* down).) When chicken is evenly brbwn and crispy, remove onto absorbent paper toweling. -ROSA’S MOTHER’S CARROT CAKE 2 cups sugar - 11* cups.oil * 5 eggs’ separated —— 3 Tbsp. water 2 Vi cups all-purpose flour 1 Vi tsp. baking soda 2 Vi tsp. cinnamon ___ lVi tsp. nutmeg —--1 tl» . '—-__ 1 tsp. vanilla 3 coarsely grated carrots or lVi cups _ 1 cup chopped nuts mix oil and sugar together Add egg volks and ^ater Mix well. Mix dry ingredients together and add to sugar mixture. Mix for about 5 minutes. Add vanilla, carrots and nuts. Beat egg whites until a little stiff and fold into batter. Pour into 3 9” round cake pans and bake in 300 degree pre-heated o.ven 50-60 minutes or til toothpick inserted into center comes out clean. Frost layers with Cream Cheese Frosting and sprinkle each layer with additional chopped nuts. __ CREAM CHEESE FROSTING Mix together well: ---_ 1 8-oz. package cream cheese, softened 1 box confectioners sugar 1 tsp. vanilla —-FRIED FISH Use trout, mullet, or other favorite fish. Coat with corn meal to which has been added a little bit of flour, along ... with salt, pepper, garlic salt, and seafood seasoning. (The last two are optional.) |. Fry in skillet with half inch of oil. ~ - PEACH COBBLER-1 I stick margarine-y4 - one-third tsp. nutmeg 1 cup flour pinch of salt 1 cup sugar cups peaches and their juice 1 tsp. cinnamon 1 cup milk Mix all ingredients except peaches and milk. Layer peaches and flour mixture alternately several times. Pour milk over all. Bake at 350 degrees about 45 minutes or til done. ._.. REGISTER NOW , ^-1 Ages 2 years - Adult A \ j REDUCED FEES AVAILABLE f A R T S[ Based On Income Alice Miller, Registrar Call 377-4187 200 W. 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The Charlotte Post (Charlotte, N.C.)
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Sept. 13, 1984, edition 1
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