Newspapers / The Charlotte Post (Charlotte, … / Oct. 10, 1985, edition 1 / Page 11
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Who Jn The Kitchen Cafeteria Manager Elmira House Takes Good Care Of “Student” Family ny Aadrey C. Ledato Post Staff Writer Over the course of bar S3-year owesr with the CharlottfrMscklen burf Schools, Elmira R. House hu fed thousands upon thousands of youngsters. As manager of Robert F. Kennedy Junior High School's cafeteria, she presently sees to It that approxlmtely 638 students get a balanced and nutritious lunch every day. To House, the Job is a lot more than "feed them and move them on out." She often refers to the stu dents as "my children" and gets to know many of them by name. And she insists that her 10-mem ber food service team treats the students well. "I like everyone to be nice to my children, so they feel they're coming home. If they see a smiling face, maybe they’ll do better during the day." What do the R. F. Kennedy stu dents like for lunch? "Believe it or not, they love fried okra and broccoli. And, of course, french fries, hamburgers, and hot dogs.” French fries are a definite favorite. Over 600 servings of the tasty potato cross the counter whenever it’s on the menu. "If there aren’t any french fries, they'll practically come behind the counter and get you,” House laughs. As cafeteria manager, House is naturally concerned with nutrition. "I like to see the students eat a well-balanced meal. That's very im portant for their health," she notes. Although the week's menu comes from the school system’s central office, each school can add other dishes, and at Kennedy Junior High, it's no different. "I add things my students like," House remarks. For example, the “official” menu may list three main dishes, to which she’ll add pizza or cheeseburgers. Typically, there will be 31 items on the menu each day. And, since students can choose what they want, there is little waste. To keep lunches from getting boring, the cafeteria manager adds a new dish every now and then. She Mrs. House readies the line for hungry students. Favorites include fried okra and french fries. may first try a new casserole at home, and then have a tasting party for her Youth Advisory Council, a group of students who help in de * ciding what foods to serve. Some times, YAC members bring recipes they’d like to see on the menu. House grew up mostly in Harris burg, Pa., but came to Charlotte often. She spent part of her high school years at West Charlotte, which provided the spark for her interest in food preparation. The principal, C. L. Blake, had a cater National School Lunch Week Is Oct. 13-19 Every year the public schools across America participate in a special event, National School .* Lunch Week. This year that week starts Sunday, October 13, and con tinues through Saturday, October 19. Following the theme “Salute to Freedom,” school children will be served meals during this week that contain the wide variety of foods . grown across the U S. and. that reflect die history of four regions of the country. Favorite foods of all the 24 million students who will participate in this celebration October 13-19 have been included on these menues. Proven winners cm lunch trays are the many canned and fresh fruits that will perk up both appetites and appearances. Cling peaches, for ex ample, are one of students’ favorites all over the country. This is the reason that one of the largest purchases by USDA for use in school programs is cling peaches, and one of the reasons that these peaches appear in almost every menu. Today’s schools are offering a wide variety of America’s agricul tural bounty at the lowest price around. The result is that Ame rica’s students are bettor fed than ever and that they are learning how to choose wisely what foods will guarantee them healthy bodies and ' minds. And that’s what National School Lunch Week is all about. It is a time to emphasise to students, parents and the community the benefits of eating right. As the students across the country participate in this food festival, they win learn even more about proper choices for their life times during this “Salute to Free dom" celebration. DIXIE CHILLED FRUIT SALAD 1 can <14 os.) Cali fornia cling peach slices 1 c. seedless green grapes 1 red apple, thinly I' sliced 1 Tbsp. lemon juice -4 curly green lettuce P -■— leaves 3 Tbsp. flaked coconut 3 Tbsp peanuts Drain peaches reserving liquid for another uee. Toes peaches with grapes, apples and lemon juice. Line 4 senring plates with lettuce; top with fruit mixture. Sprinkle with coconut and pea nuta. Makes 4 servings. . . Menu includes students’ favorite foods. M way... By Joe Black A group of famous people In the entertainment world came together and blended their voices in song and said: ' "We are the world We are the children We are the ones to make a brighter day." This unselfish act was motivated by the famine and starva tion in Ethiopia. It is a classic example of: “Black and White . together, we shall overcome.” Tbday, I want to remind you of a challenge to Black Americans. It is finding a cure for Sickle Cell TValt and Sickle £*“ Becau»* one of 12 Black Americans has Sickle Cefl TValt; one of500 Black Americans has Sickle Cell Anemia. Sickle Cell Anemia does not affect onek intelligence but it can cause growth retardation, leg ulcers, pneumonia, strokes, decreased exercise tolerance and sometimes causes pain. If you are bom with this tendency from one parent, you have Sickle Cell TValt. If you are bom with this tendency from both parents, you have Sickle Cell Anemia. Ybu will not know whether you have Sickle Cell TValt unless you take a simple blood test. So help combat and support the fight against Sickle Cell Disease by: 1. Having a blood test to learn If you have the TValt. 2. Riding Greyhound, because In 1985 a percentage of each ticket will be donated to the National Assoclatlonfor Sickle Cell Disease. & Mailing a contribution to your local Sickle Cell Chapter. The National Association for Sickle Cell Disease 3460 WUshire Boulevard Los Angeles. California 90010-2273 Vice President • The Greyhound Corporation tng service and once took her along to help serve. She liked the experi ence and decided to make It her life’s work. Right after graduation, she returned to Charlotte from Harrisburg and began working for the school system at Myers Park High School. From the beginning, she says, she trained to be a manager. Besides having to learn all aspects of the kitchen, she took numerous nutri tion courses. As manager, House does her own ordering, oversees food preparation, plans menu ad ditions and special events (like the outdoor spring buffet or other sea sonal occasions), and does a myriad of record-keeping. In addition to lunches, the school serves breakfast to about too stu dents. House has been at Kennedy since 1957, when the school was new. She has also worked at Irvin Avenue Junior High and Northwest Junior High. • House is District VI director for the Charlotte-Mecklenburg School Food Service Association. With a family at home in addi tion to her school "family,” it seems like House is always in the kitchen. Fortunately, she says, "I love to cook. I make most of my recipes up, experimenting with how it looks, tastes, and what goes with what.” Although her next door neighbor always asks for her egg custard and ' 7-Up cake, House isn’t sharing those recipes. "Some things you like to keep secret!” she smiles. She is a member of Our Lady of Consolation Catholic Church, the Golden Circle Zack Alexander Assembly No. 35, Heroine of Jeri cho Charles E. Grier Ct. No. 2, National Notary Association, Alpha Phi Chi Sorority Gamma Xi Chap ter, and the NAACP. She is Illus trious Commandress of Rameses Ct. No. 78 Daughters of Isis and Past Matron of Amarath Chapter No. 663 Order of the Eastern Star. Elmira and husband Johnnie W. House have two grown children, Gale and Kenna, and a grandson, Thomas Wilson II. V— BUTTERMILK BISCUITS 2 c flour ^ 4 tsp. baking powder 1 tsp. salt '4 tsp soda 5 Tbsp. (1/3 c.) shortening 1 c. buttermilk Sift dry ingredients and mix in shortening until it looks crumbly. Add buttermilk and stir with fork . Roll out on a floured board Bake in hot oven at 475 degrees ^tfiiil^oldenJjrowir^^^^^^^J CHICKEN BREASTS - ■ - SUPREME I 1 pkg. chipped beef 8 chicken breasts, skinned (uncooked) 3 slices bacon, uncooked I can cream of mushroom soup II pt. sour cream Spread chipped beef in bottom of pyrex dish. Wrap each chicken breast with half slice bacon and place over beef. Mix soup and sour cream and pour over chicken. Cover with foil and bake at 275 degrees for 2 hours. Re move foil and bake 1 hour long er — CHICKEN BREASTS ___ SUPREME II 6 boned chicken breasts 6 slices bacon 1 can undiluted cream of mushroom or cream of chicken soup 1 small carton sour cream Wrap each chicken breast with one slice bacon. Place in greased baking dish Mix soup and sour cream, and spoon over chicken. Bake 40-50 minutes or until done in 350 oven. — CHICKEN & DUMPLINGS — l chicken, cut up '2 c. margarine Salt and pepper 1 qt. water Dumplings 4 c. plain flour 1 tsp. salt 1 egg 1 c. hot chicken stock Place chicken, margarine, salt, and pepper in big pot. Cover with water and simmer until tender. Add more water if needed. When done take chicken out of stock and remove bones. Mix flour and salt, stir in egg and add hot stock Make a soft dough mixture using more flour if needed. Roll out on floured board about >» inch thick. Cut into strips about one inch wide and two inches long. Drop strips into boiling stock. Do not stir. Cover tightly and let simmer for 20 minutes. Do not peep! Add l^hicken to dumplings and serve ' ANGEL BISCUITS — 5 c. self-rising flour ‘A c. sugar *4 c. shortening 1 pkg. dry yeast 2 Tbsp. warm water 2 c. buttermilk Sift flour; add sugar; cut In shortening. Dissolve yeast in 1 Tbsp. warm water and add to flour mixture. Add remaining water and buttermilk. Knead and place, covered, in refrigerator. Make out as biscuits. Do not allow to rise before baking. Bake at 400-425 degrees for about 15 minutes. —- CHOCOLATE SUPREME — 1 c self-rising flour 1 3 c. brown sugar '2 c pecans (optional) '* c margarine, melted 1 (8 oz. i pkg. cream cheese 1 c. powdered sugar 1 large carton whipped lopping 2 small pkgs chocolate instant pudding (or other flavors) 3 c milk Chopped nuts (optionall For crust: Mix flour, brown sugar, and pecans. Pour mar garine over and press into bot tom of a 13x9-inch baking dish. Bake at 300 for 15 minutes. Cool. For filling: Mix cream cheese and powdered sugar, and fold in 1 c. whipped topping. Spread over crust Mix pudding and milk and pour over cream cheese mixture. Top with remaining whipped top ping Sprinkle with chopped nuts if desired Refrigerate ■" DANG GOOD PIE ■ 1 3 c. butter 3 eggs 3 Tbsp flour 1 can crushed pineapple, drained I can coconut II a c sugar 9" unbaked pie shell Melt butter and mix with re maining ingredients. Pour filling into unbaked 9-inch pie shell and bake 1 hour at 350 degrees or until set and brown. Wanna Be In Pictures ? The solution’s easy! All you need are a few recipes and we’ll put you in the kitchen! Call Audrey at 376-0496 SERIOUS MUSICIANS know what it means to work hard and practice long hours. Because to be the best, they have to dedicate themselves to excellence. At Jack Daniel's, we believe the same thing holds true when it comes to making fine whiskey. That’s why we still take the extra time to charcoal mellow our whiskey the slow, old Tennessee way—drop by drop. You see, we think a little bit of extra effort can make a big difference. That’s what you hear when a great musician plays. And, we feel, that’s what you’ll taste when you give our rare, sippin' smooth whiskey a try. jg; It takes time to be the best. Jack Daffifc Trnrnmi • W 40 hod • or* lonM N Ink Duel DintU', . Urn Moitow Nop Inc . Poore 1 lyncNnir* (fop Mtl Ttnnmil STM}
The Charlotte Post (Charlotte, N.C.)
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Oct. 10, 1985, edition 1
11
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