Who's Who In The Kitchen
Mrs. Reid Heads For The Kitchen Whenever She’s Bored!-—
By Audrey C. Lodato
Poet SUff Writer
Bom on a farm in Mecklenburg -•
County, 65 year young Mabel Reid is
used to plenty of good food and
plenty of good cooking. "My father
raised everything and my mother
canned everything,” the Rozzelle’s
Ferry Rd. resident notes. Fourth in
a line of 12 children, Mabel Reid
reminisces, “We were a happy
family. We had more than most.”
%>
Maybe because of her rural roots,
the Reids have a large garden in
their backyard and make good use of
the full-size freezer in their kitchen.
"I don’t know where I was when
mother was canning,” Ms. Reid
laughs. “My sisters can, but I never
learned how.”
ms. tveia learned 10 cook oy
helping her mother Whenever ahe is
bored or has a problem, she heads
for the kitchen and starts cooking. “I
don’t care if no one eats it," she
?ays, “because the problem’s gone.”
She laughingly relates, "My
husband says, ‘You're going to die in
the kitchen.’ 1 say, ‘What better
place to die?”’
Although she insists, “I’m a home
person; I love to stay home;” Ms.
Reid is active in her church and in
the Sunshine Senior Citizens Club.
She attends the club twice a week
and, not surprisingly, cooks for the
group. “Today I made homemade
vegetable soup, and everybody
rated,” she remarks. “I’m so glad
* th^Lord spared me. I enjoy it so
much!"
The Little Rock AME Zion church
member loves people and is always
latiting others over to eat. “Some
Sundays we have 15 or M people
eating dinner here. We set up tables
in the front, and some eat in the
kitchen. One Sunday no one came
over and my grandson asked,
'Doesn't anyone love us any more?”’
She does a lot of cooking for her
church. “The children at the church
love my rice and gravy,” she
proudly admits. “They ask, ‘Is
Mama Reid gonna be in the kitchen
Used to cooking for crowds, Ms. ..
Reid relates, “I can’t cook a small
amount of food for just us.” “Us”
includes husband Fred, daughter
Blondie, and grandson Kenan. The
much-in-demand queen of the
kitchen worked as a cook for
Sttgar Free Cooking
rw / v
C cookbook for persona with dia
betes and their families is now
. available for purchase from Dia
betes Services, a division of Com
munity Health Services, Inc.
^Creative Cooking Sugar Free”
offers over 125 recipes from hors
d’oeuvres to desserts. In addition, a
list of over 400 packaged conven
ience foods with exchanges and.
calories is included in the book. The
cookbook can be ordered by send
ing. |4.50 for each ordered, your
name and address, including ZIP
coae to: Diabetes Services, 1401
East Seventh Street, Charlotte, N. C.
28204.
Supplies are limited so order yomr
book today!
fiove Center^
mu
Continued From Page 13A
financial help,” Mrs. Brewton
ejQiained. The volunteers at the
center want to start fund-raising to
purchase the building.
Churches or individuals interested
in contributing to the People Who
Lowe Ministry, whether it is for food
onelothing for the community or for
tlC building fund efforts may call
Brewton at 335-0206 from 10
uniil 4 ,p.m. Mondays through
Ffidays and from 1 until 4 each -
Saturday.
■-The Bible says ‘Go ye into all the
wftld and preach the Gospel.' Jesus
walked in the midst of sinners. "
With God in their hearts Evangelist
Brewton, Rev. Lockheart and the
many other volunteers at the People
That Love Center will continue to
spread their love.
Kiss Me Kate
tPCC Summer Theatre presents
COte Porter’s greatest and most
acclaimed musical, ‘‘Kiss Me
-A“gHI|t 8 - 18 at 8:15 p m In
Pease Auditorium.
The Box Office Is open daily 10
a m to showtime for business, or
you may call the Summer Theatre
Box Office at 373-6534 for
reservations.
pickets are 64.75 each.
JCSU Graduates
3Three Charlotte residents grad
uated from Johnson C. Smith Uni
versity on July 26.
Jeannette Hinton Dorsey, 431
Wgodvale Place, and Willie Mae
Sharpe, 4333 Cinderella Rd, re
ceived the bachelor's of arts degree.
Sheila Luvon Deas, 400-F Hilo Dr.,
received the bachelor’s of science
degree.
Johnson C. Smith is a four-year,
private, liberal arts university
fowdad in 1667.____
READ THE
i CHARLQTTE.POSJ. .
.
Cooking senior sautes onion for hamburger casserole.
Wachovia Bank for 14 years. She
still bakes cakes for some of the
bank’s employees from time to time.
Her specialty, she says, is “cakes
and cobblers and- homemade
vegetable soup.” Last Christmas,
Ms. Reid made 25 coconut cakes and
had to turn down orders. “I went up
on the price and even that didn't
help,” She remembers. When she
has a lot of baking to do, she starts
on Monday with the plainer recipes.
Mabel Reid holds some firm
beliefs when it comes to cooking.
One - learned from her mother - is
that “a good cook doesn’t use
recipes.” Another: “If a recipe calls
for butter, I never substitute; I use
the real thing. Margarine has salt,
which keeps thte cake from rising
and makes it dry.”When baking, the
single most important element to
success is oven temperature, she
says.
The veteran cook uses a pinch of
sugar in all her vegetables-“just
gives it a different taste.” She also
cooks vegetables in a small amount
of water. A common mistake, she
believes, is to use too much water.
Ms. Reid prefers baking cakes to
cookies. "Cookies are not really my
things she laughs. “I’d rather make
10 cakes than one batch of cookies
beeause you have to-sUy—with
them.” When cajoled Into making
cookies, she usually goes with
oatmeal, Tollhouse, and-brownies. .
Her fried pies are developing quite
a reputation. “Dr. Dawkins is trying
to get me to patent my fried pies,”
Ms. Reid confides. “He says he’s
never eaten a fried pie like mine. I
really don’t have a recipe. I use
dried apples, soak and cook them,
then add nutmeg, sugar, and brown
sugar. The secret is having the
pastry just right. If you don’t get It
just right, they’ll fall apart when you
deep fry them.”
Despite her culinary success,
Mabel Reid is modest about her
abilities. “I don’t profess to be a
good cook," she says. “I just like
doing it”
Here are some of the recipes she
likes doing.
Two of Mabel Reid's specialties: Plain Cake and Em
t^ustard Pie.-———^-!___
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HAMBURGER CASSEROLE
1 lb. hamburger
1 med. onion
1 bell pepper (optional)
1 can crushed tomatoes
2 cans cream of mushroom soup
1 Tbsp. sugar
8 oz. elbow macaroni
grated Cheddar cheese
While macaroni is cooking, saute
meat, onion, and pepper. Add
tomatoes, soup and sugar. Mix
together. In casserole, layer meat
mixture, drained macaroni, and
cheese, then another layer of meat
and macaroni. Bake at 350 for 30
minutes. Top casserole with mote
cheese and serve.
EASY BAKED CHICKEN
Wash chicken pieces and place in
baking dish. Sprinkle with salt,
pepper, and paprika. Dot with
butter. Place under broiler til
brown. Turn down oven to 325 and
cover chicken with foil. Bake til
done. (Hie chicken stays juicy and is
“really delicious.”) ...... ■ «v
Ms. Reid cuts cake for hungry Post reporter.
PLAIN CAKE
3 c. sugar
2 sticks butter
Me c. Crisco
S eggs
3 c. flour
1 tsp. baking powder
1 c. milk
1 tsp. vanilla or other flavoring
Cream sugar, butter, and Crisco.
Add eggs one at a time, beating well
after each addition. Mix flour and
baking powder together. Add to
sugar mixture, along with milk and
flavoring. Beat. Bake at 325 degrees
for 1% hours in a greased and
floured 10” tube pan.
2-CRUST PASTRY
2 cl flour
1 tsp. salt
2-3 c. shortening
(two thirds)
5 - 7 Tfaep. cold water — .
Mix ingredients together lightly and
roll out.
To Share Your Favorite
Recipes. Cell
.Audrey, 376-MM.
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