Newspapers / The Charlotte Post (Charlotte, … / July 4, 1985, edition 1 / Page 14
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Who's Who In The Kitch Chi Dumplings Fans Have Probably ■^ssss^sr ■ 7*$£qE^kVft ljff&2>*yO U you’re a chicken and dumplings fan, and you’ve been in Mecklen burg a while, chances are you know Cora Black or have eaten her speciality, “I’ve made chicken and dumplings all over Mecklenburg County,” Mrs. Black reveals. She’s cooked forchurch dinners and other groups in the area for years. “Some people say, ’If Cora Belle Black Isn’t going to make it, I’m not coming,’’’ she mentions. Despite her reputation, Mrs. Black claims she can’t explain what makes her chicken and dumplings so special. It’s not so much the in gredients and measurements as it Is something she seems to have a “feel” for. Noting that she judges what a dish needs by smell rather than by taste, this retired school dietician recalls, ”1 started cnnling when I was IS. I loved the kitchen. I hung around my mama all .the time." Her mother was “a really good cook” who at one time cooked for a boarding house. I With over SO years experience in school cafeterias as both dietician and manager, Mrs. Black bdfrvea children need to be trained at home to eat different foods. ‘They’ll say they don’t like something when they’ve never tasted it,” she re marks. Providing a balanced, nutri tional meal is a big reason for having school cafeterias. “So many children are little and skinny. You know they’re not eating their vita mins,” she points out. Too many children,, she feels, only get some thing to eat, not balanced meals, at home. v Mrs. Black points to her great granddaughter, Yaschia Quina Baker,, as an example. Yaschia love* beans and greens, but, says Mrs. Black, “she didn’t Uke them Ul I taught her to eat them ” pi Cora Black and her husband, Sidney, have been life-long mem bers of Rock Hill AME Zion Church, which was founded 125 years ago by Mr. Black’s grand father. “fa all those years, we can count the Sundays we’ve missed on our fingers,” Mrs. Black comments. At one time or another, she and her husband have Served as president of most of the church’s organizations, and Mr. Black has been the church’s superintendent for 56 yeaVs. They are now active oo the j: "raditional r V4 c. chopped onion 1/3 c. Oil Vi c. Del Moate tomato catsup 2 Tbsp. Wright’s natural 1 "''.iiUqSaSSS^- i i jgsmsr j V4 tsp! garlic powder { Combine all iivredienU InaauceJ ing frequently dor^*cookiM^ Yields approximately^ cupT [the world j % bothx..i tlrtltttfltJcucyfrtMn I The National Association for Sickle Cell Disease 3460 Wllshlre Boulevard y Los Angeles. California ftOOlO-2273 Vice President ■ The Greyhound Corporation AME Zion district level. •„ Church obviously is important to the couple. “It means all; all in all,” Mrs. Black remarks. “When my husband was in the hospital, he asked for a Bible. One of the nurses said to him, 'Every time I see you, you’re reading that book.’ He said, "nils is the best book ever writ ten.”’ Retired since 1976, Cora Black loves working ip her garden. “If I don’t make my beds first thing when I get up, I don’t come back in to make them,’’ she laughs. The Blacks used to have a big truck farm but have had to cut the siie of the garden. Neither does Mrs. Black raise aa many flowers as she used to. Still, they grow all their own vegetables and are able to preserve a lot. Says Mrs. Black of the couple’s 54-year marriage, “I’ve enjoyed every bit of it.” They have one daughter, Alfretta Baker, who lives in Greensboro; two grandchildren, and four “greats.” j'J i'i£.' ]Tj+.sJ'li; ■ • MENU Country Steak WHh Gravy ‘ I Garden Beans Mashed New Potatoes , . Wilted Lettuce With Onions . Sliced Fresh Tomatoes ft Cucumbers V v rAMW.nl Vegetables from the garden are a mainstay of menu. apMASHED NEW POTATOES!^ Peel new potatoes and soak in warm water several hours. Cook whole, then mash with butter or margarine and other seasoning as desired. ‘ GARDEN BEANS Cook washed and freshly picked beans with ham hock or fatback grease, a peeled onion, salt to taste, and a pinch of sugar ‘Ho bring out the taste of the beans.” Simmer no more than one hour after the pot starts boiling COCONUT CAKE 1 lb. butter or shortening 3 c. sugar 6 eggs . " \ l c. ihilk 4 c. flour l Tbsp. vanilla (or part vanilla, part lemon or almond) Cream butter, sugar, and eggs. Add flavoring to milk and add to butter mixture. Beat in flour ' gradually. Bake in 3 greased, Wnch layer pans at 350 for 25-30 minutes. Turn out of pans and cool before frosting. 7-Minute Frosting In top of double boiler beat over boiling water for 7 minutes S egg whites, 2-2'^ c. granulated sugar, 6 Tbsp. water, and 2 tsp. fla voring. Frosting should be stiff. Spread over layers fold sprinkle with coconut. m*. So buttery.. .so deliciously versatile. Blend tt into your baking for extra richness. Melt It over your favorites tor light, delicate, butter flavor FAftKAY Add that fhemorable, old-time barbecue flavor to any meat with tangy KRAFT Barbecue Sauce. A special blend of spices with)ust a touch °f Wown tugar mokes it Airwicers favwne. So
The Charlotte Post (Charlotte, N.C.)
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July 4, 1985, edition 1
14
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