Newspapers / The Charlotte Post (Charlotte, … / Jan. 9, 1986, edition 1 / Page 8
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Who's Who bi The Kitchen 1 Lmcolnton Teacher Lothell Raseur Loves Pickles Any Way You Slice ’Em By Audrey C. Lodato Poat Staff Writer Pickles are what Lothell Ramseur likes best when it comes to food. “After I started teachings became a pickle lover,” the 30-yeer classroom veteran recalls. "All the other teach ers gave me pickles. I could do without other foods, just as long as I got my pickles. I’m still that way,” she laughs. One of her featured hors d'oeuvres for a New Year’s gathering she hosted was-what else?-sweet baby pickles wrapped up in bread and sliced thin. Curiously, though, she’s never made her own pickles. "I just never got into that,” she remarks. Mrs. Raraseur grew up in Chester, S.C., and graduated from Johnson C. Smith University ready to guide . young minds. Her first job was in Lincoln!on, and she’s been there ever since-30 years. And no,, she’s not about to retire yet, either! The veteran teacher spent her career in the second grade until tw6 years ago, when she switched to the Chapter I reading program. It was shortly after she began teaching at Lincoln ton’s Oaklawn Elementary School that she met her husband-to-be; Charles Ramsey. Hisjfavorite dishes, the educator T’-bone steaks, ihdr son, Mcnty, prcpsrc use *it s easy to do. nlgV ' Pickle Roll* area favorite of Mra. Ri and tomato salad. (Photo by Andrej minded the commute to Lincolnton • | all these years, and she still enjoys teaching as much as ever, despite all the changes that have taken place in '' education since 1985. Students, she says, “have changed quite a bit due to the fact that we are not allowed to spank children and they know that. We didn’t have as many behavior problems with stu dents when I started.” But children aren’t the only ones who've changed. “There’s bees a big change in teachers, too. There shown also with spinach dip Lodato) are some thing we did when I first started that some teachers wouldn’t do now,” Mrs. Ramseur states. The teacher, who recently cele brated her birthday (I didn’t ask which one!), tried to get her son to follow in her footsteps, but such was not to be. Mbnty, a senior at AAT in Greensboro, is an art design major. Mrs. Ramseur has a plaque in her home honoring her contributions to Gethsemane AME Zion Church, where she has served as hostess for more than 30 years. Her duties are to read the announcements and wel come visitors. "I might go on for another 30 years,” she smiles. At Gethsemane, she is also a member of Circle No. 5 and the Home Mission Circle. Her hobbies include collecting jewelry, tending houseplants, sten cilling, writing, and w&llcing. “People give me a lot of Jewelry as gifts," she says. ‘.‘They know I love jewelry.” . Cheese Puffs Make A Nutritious Breakfast ,Breakfast is the place to start hmdthy dining. A nutritious break fast will tnake each calorie go to work fgryou. Before you start exercising, combine a light mixture of eggs, cottage cheese, and Florida orange juice, add a delicious Mend of herbs, place ip Individual souffle -r*-ORANGE— COTTAGE CHEESE PUFFS 3 eggs, separated 1 c. creamed cottage 3 tsp grated oilon Vi c. Florida orange . JMm11 juice Vi tsp. grated orange peel Vi tap. dry mustard V« tsp. dried leaf tarragon, crumbled ’i tsp. salt V4 tsp. pepper .. , ■ ■ ' *! t Vk tsp. cream of tartar . ,. In' small bowl mix egg yolks, cottage cheese, onion, orange Juice, orange peel, dry mustard, tarragon, salt, and pepper. In medium bowl beat egg whites with cream of tartar until stiff but not dry. Fold yolk mixture into egg whites. Spoon 1 c. Into each of four 10-ounce casseroles or souffle dishes. Bake in a 350 oven 20 to 30 minutes, or until top Is puffed and slightly browned, and tip.of knife inserted in center comes out clean. Makes 4 serv ings; -135 calories each. dishes and pop into the oven. After you've finished stretching and your muscles have been awakened, Orange Cottage Cheese Puffs willv dazzle your palate with sheer de light at a mere 13S calories per serving. Serve with a healthful gl«— of Florida orange juice la add ,a wallop of vitamin C to you# day. i-- ' " ■"■i -l ' ' , . . . , STEWART OFFICE SUPPLIES "Vbur Dependable Office Supply Dealer" Selling & Leasing All Office Equipment & Furniture 19131-85 8outh, Charlotte, N.C. 28208 Phone: 394-9190 W? Welcome AH Corporate Accounts • Free Delivery Ask About Our Discount Program ________ mlMma "'w •W' ACCIDENT VICTIM8 Call Dr. Dennis Watta Chiropractic Physician - ' ’ Whether You Feel Pain Or Not.. V You May Have A * Whiplash < , , ^.: Call Today 2501 Beatties Ford Rd. You may have suffered a neck or back injury. Often, symptoms can appear months after the accidents; months after you’ve settled with the Insurance company, and before any permanent Injury Of her plants and flowers, Mrs. Ramseur says, “My den is loaded with them. I guess I have a green thumb.” She also enjoys stencilling and making paper designs, both for home and school. "“I like to change my bulletin boards at school every month," she relates. Oh, and Mrs. Ramseur also loves her goldfish-she has about 40 in her dining room and den. The teacher-hostess-churchwork er-hobbiest-cook hopes you enjoy the recipes she shares here with you including one of her pickle spe cialities. -CHILLED TOMATO SALAD l qt. tomatoes, drained '4 c. chopped onions '4 c. chopped green pepper 1 Tbsp. sugar - tsp. salt c. vinegar 1 Tbsp. prepared mustard Mix all ingredients and chill (best if overnight). Tliis is good with green vegetables, meat, or in a green salad % -PICKLE ROLLS 1 (8 oz.) pkg. cream cheese 2 Tbsp. salad dressing 2 Tbep. Worcestershire sauce 1-2 loaves fresh white bread 1 large Jar sweet pickles Mix cream cheese, salad dress ing, and Worcestershire sauce. Trim crusts from bread and spread slices with mixture. Place pickle on bread and roll. (Bread will roll best if soft and at room temperature.) Refrigerate rolls in airtight container over night. When ready to serve, slice about C4-V thick. (Don’t slice right after rolling the pickles or the bread will tear.) -POPEYE DRESSING 2 c. sugar 2 c. oil 2 c. vinegar 2Tbsp. salt 1 tsp. celery seeds 1 tsp. black pepper Mix well and serve on salads. Makes a large Jar and will keep a long time in the refrigerator. - SPINACH DIP - 1 (10 oc.) pkg- frozen chopped spinach 1 c. mayonnaise lc. sour cream iV 1 med. onion, chopped 1 pkg. vegetable soap mix 1 <8 oz.) can water chestnuts, chopped Thaw spinach; press out water until barely moist. Combine with remaining ingredients and stir well. Cover and chill several hours. Serve with raw vegetables or«**«.. M*k*.SC'*.. ■ PEAS 'N PECANS 1 can green peas, refrigerated ''« c. chopped pecans > 2 Tbsp. fresh minced onions Mayonnaise Drain peas and fold in pecans and onion. Toss lightly with enough mayonnaise to hold together. Good with ham or on lettuce. -Li__ ITMNO Satisfies Every ..I. .... PISH IVMI SALI III Croaker (whole) 99* lb. Croaker (dressed) 99* ib. Sm. Mullet (whole) 99* ib. Blue Fish (whole) •§» lb. . .*• 'j ■ * • J*" . hit* t ■ »*• Cured Side Meat lb. Sliced Country Ham »|« ib. Center Cut Pork Chops lbr» Neck Bdnes '. 49* lb. Back Bones •!** lb. Short Ribs . l|« jb Pig Feet. (Miole or.split) -4*E~lk~ Skinless Weiners »p* lb. Open Tues - Thurs 9 a.m. - 6 p.m. Fri ft Sat 9 a.m. - 8 p.m. -— - • ■ ' ' __ I iUvnyityAyjftVji 42 OUNCE DETERGENT Itoguiartv To 14*. Rinso, Trend, Ajax or Family Dollar detergent Selection may vary from store to store. Limit 2 boxer 3H BAR SOAP CLEARANCE RwMy W Each. 4.75 ounce Lux and Lifebuoy or 3.5 ounce Dial. Selection may vary from store to store. Limit 6 baas. LADIES' Ortgfnady To 1*J* Suede, corduroy or nylon. Uhod or itottood Selection may vary from store to store. fan.... ii ■». i i .. 499 /1 Bffli ■L""’.'■ -V—
The Charlotte Post (Charlotte, N.C.)
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Jan. 9, 1986, edition 1
8
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