W'ho^k Who In The Kifche
at about IS,.she "experimented”
with spaghetti. "My family liked it,
and since then I’ve cooked a lot,”
she remarks.
Since her parents often work late
jSJ Jheft’Jet* at Johnson C. Smith,
pWBa frequently fixes supper for
nfer little sisters, iPhyUis and Holly. '
There is something, though, about
i. .-t-'i&rl'i'tMr-i&K Critterg^
Fo Ho] Cookies
J* __ . •' •. .Kv,V A-*''**''’.'V ■
special considera
i >a snack that will
that be dropped in
-Critters” Ore friendly
, little animal cookies that will delight
* both Santa and the younger mem
bers of your family.
*;.< Graham ertiekfer, gingerbread and
; sugar cookie doughs are used far a
• variety of animal shapes and a
! festive Christmas tree.Afl are
' "sandwich’’ cookies with fillings of
, fresh cranberries or cranberry .
; sauce. Each cookie is finished off
, and decorate^} with an easy-to-make
icing.
i ^ ._ ’•yUKfuir: I _ dJH M
CRANBERRY FILLED
SUGAR COOKIES
(Makes about 4 dozes)
3'4 c. sifted all-purpose
' flour
2*4 tsp. baking powder
<4 tsp. salt
1 c. soft butter
l'4c. sugar « *
2 eggs
2 Tbsp vanilla •
t can ( IS or) Ocean Spray
Whole Berry Cranberry
Sauce .
Preheat oven to 400 dcgreea F. In
lage bowl sift flour, baking pow
der and salt together In a se
parate bowl, beat butter, sugar,
eggs and vanilla together until
light and fluffy; add to sifted dry
ingredients gradually; blend
thoroughly. Chill for 2 hours. On a
floured surface roll out dough to
•4-inch thickness. Cut with ani
mal shape cookie cutters. Place
dough on lightly greased cookie
sheet Bake in oven W 8 to 10
minutes or until lighter brown.
Remove from oven to cooling
rack. Sandwich cookies together
with a small amount of whole
bfrry cranberry sauce.
■ nilMBAM CRACKER COOKIES
(Makes about 3 doxea)
1 c. flour
V4 c. whole wheat flour
2 Tbsp. sugar
'■2 tsp. baking soda
V« tap. salt
V« tsp. ground cinnamon
'■* c. vegetable shortening
1 Tbsp. butter
. *>Tbsp PLUS
>W I tap 'l|W V IIP 1 r
1 Tbsp. honey ‘ I
1 Tbsp. ftiolasses
'A tsp. vanilla
1 Jar Ocean Spray Cran-Orange
Cranberry Orange Sauce
In medium bowl, combine flours,
sugar, baking soda, salt and
cinnamon. Cut in shortening and
butter until mixture la crumbly.
In small bow], combine water,
honey, molasses and vanilla.
Sprinkle over dry ingredients,
tossing with a fork until par
ticles cling together and resem
. Shape into a ball.
" j wrap. Chill in
1 hour. Prebeat
Divide dough
.'.•atpftL r, roil out haH thedough
to vinch thickness. Cut with
floured animal cookie cutters.
Prick with a fork. Place cookies
on ungreased baking sheets.
Bake in oven for 8 to 10 minutes
or until lightly browned. Remove
to cooling rack. Sandwich cookies
together with small amount of
cranberry orange sauce.
kitchen work the despises. **I hate
having to go back and dean up the
mess,” Sheila confesses. She also
doesn’t much iike following recipes.
“I’d rather experiment Sometimes
it turns out a disaster, byt it’s fan.”
One such “experiment” with not
so-disastrous results is fried pies. “I
got the idea to fry dough from
SpringFeet,” Sheila recalls. “My
grandmother told me she’d been
doing it for years, and she showed
me how to make It into pies with
filling.”
Sheila and her mom, Dr.
Francine Madrey, cook together on
Sundays. "We have pork chops a lot,
with gravy, mashed potatoes, cab
bage, green peas, rolls, and iced
tea,” the young cook recites.
Other favorites indude fried
chicken and oatmeal-raisin cookies.
“I’m going to try to get my
grandmother to show me how to
bake rolls,” Sheila adds. “It’s her
specialty.”
wnai are ner plans lor tne future'
Sheila expects to attend Johnson C,
Smith University next year and
major in journalism. Journalism in
terests her because “it gives you a
chance to know about people.”
Farther down the road, she has
ambitions to start a Mack fashion
magazine for teens. While in college, ‘
she hopes to do an internship at
Johnson Publishing Co. in Chicago,
publisher'of EBONY and JET.
“My parents are behind me all the
way as far as my career in
journalism goes,” Sheila reports.
"They’ll help me as much as they
can. They push me to do my best,”
she adds.
Sheila came by her journalistic
ambitions via an earlier desire to
become a fashion designer. “My
mother told me I’d have to know
someone in order to get a big
break," she says. Apd besides, “I’ve
never been able to draw,” the
would-be designer Admits.
Fortunately, Sheila does like to
write, “especially if I have an In
teresting subject." -j£
The not-quite-18-year-oid is a new
comer to Charlotte. Except for two
years »pent in Ohio while her mother
worked on a Ph D. in student im ssa
nel-she’s now vice president of
student affailrs at Smith -Sheila
grew up in Tennessee, where one
grandmother still lives:
Here since summer *84, Sheila
enthuses, “I love Charlotte! We -
moved from a small town, and this Is
a whole different ball game. I lived
In dties before, in Ohio and whan I
was younger in Tennessee. Moving
to Charlotte Was like a dream
come-true.”
With both parents working at
Smith-her stepfather, Dr. Bill
Madrey, is assistant professor of
physical education and tennis
coach-and herself planning to at
tend the university, chances are
good Sheila will be in Charlotte for
some time to come. ' ■
She’s a member of Friendship
99 EASY FRUITCAKE
1 pkg. date bar mix
2/3 c. bot water
3eggs
y« c. flour
Vi tap. baking powder
1 tsp. cinnamon
V« tsp. nutmeg
V< tsp. allspice
1 c. chopped nuts
1 c. dried apricots,
„ , cutup
l c. candied cherries
Vi c. candied pineapple
V« c. apple jelly
Blend date Ailing from mix with
hot water. Add crumbly mix,
eggs, flour, baking powder, end
spices. Mix thoroughly. Stir in
nuts and fruits. Spread evenly in
greased and floured loaf pen,
9x5x3 inches. Bake in preheat
ed 325 oven about 1 hour and 20
minutes or til wooden pick in
serted into center comes out
dean. Cool thoroughly. Wrap in
aluminum foil or plastic wrap,
then refrigerate. Just before .
serving, heat jelly over low heat
til smooth, stirring occasion
ally. Spooo over cake to glaze.
' \ * ’ ’{
Baptist Church, where she works in
the infant nursery on Sunday
mornings. At Garinger,1 she’s in- -
volved in the Science Club, Future
Business Leaders of America, the
Keyettes, and the AKA Leadership
Conference. This is her second year
working on the staff of the school
paper. The Rambler. Sheila is also
listed in “Who’s Who Among Ameri
can High School Students.”
After hours, she works part time
at the Beatties Ford Rd. Burger
King. Of her boss, Nasif Majeed,
Sheila says, “He’s a real nice person
with a great sense of humor. I
admire him for doing |11 that he can
to help build up the black com
munity.”
This holiday season, Sheila plans
on making lots of wassail and trying 1
a few other recipes. Here are some
of her favorites. ^
COOKIE CANDY CANES &C
4 c. shortening
Vi c. margarine
1 c. confectioners' sugar
1 egg
l tsp. vanilla extract
1% tsp. other flavoring
2Vi c. self-rising flour
V4 tsp. red food color
Thoroughly mix first 6 ingre
dients. Blend in flour. Divide
dough in half. Blend food color
ing into half of dough. Shape a
teaspoon of each dough into
ropes 4 inches in length. Place
one white and one red rope side
by side and press lightly to
gether. Working on one cookie at
a time, twist for candy cane pat
tern. Place on ungreased cookie
sheet and curve top down to form
cane handle. Bake cookies in pre- ■
heated 375 oven about 9 min. or
til very light brown. Makes about
W cookies._ .
® TURKEY N* STUFFING M
CASSEROLE
(A great way to Me leftovers!)
)i\4 Tbsp. flour v _ ...•■
l tsp. minced onion
1 c. light cream or
• evaporated milk
Sal t and pepper ’
1*4-2 c. cooked turkey,
cutup
1 (10-oz.) pkg. frozen
green peas and pearl
onions, cooked and
drained
Chopped pimiento
(optional)
Stuffing
Combine flour and seasonings in
saucepan. Over heat, gradually
stir, in cream. Heat to boiling,
stirring constantly. Boil and stir l
min. Add turkey, peas, and pi
mien toe Heat through. Mean
while, press stuffing against bot
tom and sides of large casserole,
reserving a small amount. Pour
turkey mixture into center of
casserole. Sprinkle with reserved
stuffing. Bake 5 min. at 425 or til
heated through. Serves 4-5.
WASSAIL
3 c. apple juice
or cider
1 stick cinnamon
y« tsp. nutmeg
1-2 Tbep. honey
114 Tbsp. lemon juice
1 tsp. grated lemon peel
' 1 c. unsweetened pineapple
juice
Heat apple juice and cinnamon
stick to boiling, then reduce heat.
Cover and simmer 5 min. Uh
cover and stir in remaining in- j
gradients; simmer 5 more mi
nutes. May use additional cin
namon sticks as individual, stir
rers.
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