Who's Who In The Kitchen
Soon To Retire, Rosa Walker Sh ounty Of Her Garden, 1
By Audrey C. Ledato
Pest Staff Writer
When Rosa Walker sets her mind
on something, there’s no stopping
her. Earlier this year, she ura»
named “Employee of the Year” by
the City of Charlotte for her all
around performance. The Central
Services employee plans to retire in
June after nearly 15 years with the
City. J
Then, watch out world!
Raised on a farm in Georgia, Ms.
Walker remarks with a smile, “You
can get me off the farm, but you
can’t get the farmer out of me.”
Each year she plants a Mg garden
and still handles the tiller herself.
She always shares the bounty of her
garden with others who are needy.
Retirement plans include fixing up
her house and helping senior citi
zens who can’t get around. “I would
like to help somebody who can’t help
themselves,” she reflects.
Rom Wafeer
...Chy worker
It'S likely that rattrement will also
allow more time for one of Ms.
Walker’s favorite pastimes—
cooking. “It’s something I Just love
-r WATERGATE CAKE-j
1 pkg white cake mix
3 eggs
1 pkg. pistachio puddihg
1 c. salad oil
. 1 c. club soda
' Vfc c. chopped nuts
Combine all ingredients except '
nuts and beat with electric mixer
about 4 minutes. Stir in nuts. .»
Pour into greased and floured
tube or bundt pan. Bake in pre? fll
heated 350 oven for 45 minutes or
til dope. Frost when cooled. ’V ~t. .
Pistachio Fretting y
1 (9 os.) container frosen v
^’JWgped topping thawed
1 pkg. pistachio pudding
Pecan halves ,> •,:.•;e'i$, . **•••■
Combine first three ingredients
and frost cake. Garnish with
pecan halves.
-“SOCK IT TOME” CAKE
1 box white or yellow cake mix :
*c. oU
% c. sugar
«<**»
1 c. sour cream
1 tsp. vanilla
l c. chopped nuts
1 tsp'. cinnamon
2 Tbsp. brown sugar
Mix first 7 ingredients well. Pour
half into tube or bundt pan. .
Sprinkle with cinnamon and
brown sugar. Pour in remain- t
ing batter. Bake at 325 for 1 hour.
Cool. Mix glaze ingredients and
fMtir mrMr rrmlfrf ihiIto
3 Tbsp. raQk |
-r- BISCUITS—
3 1/3 c. flour
2 Tbsp. sugar
4 tsp. baking powder >>
ltt tsp. salt1
% c. shortening
1 egg
l c. milk
Combine dry ingredients. Cut in
shortening, until mixture resem
bles fine crumbs. Beat egg and
milk lightly and add to flour ‘
mixture. Stir til mixture becomes
a soft dough. Turn onto lightly
floured surface. Knead til slick.
Roll l” thick. Cut into biscuits,
place about 1” apart an un
greased cookie sheet, and bake
in preheated 450 oven 10-12
minutes, tfl golden brown.
-- COCONUT CAKE-->
lc. butter
2 c. sugar
« eggs
3 c. floor ;
3 tap. baking powder
H tap. salt
,i2 c. buttermilk
c. water
1 tap. vanilla
Cream buttar and sugary add .
eggs one at a that and beating
well after each addition. Sift dry
i ingredients together Combine
buttermilk and ' water. To
creamed mixture, alternately
add flour mtxtare and butter
milk mixture. Adi vanilla and
blend well, hake in three
greased paper Unad pans for 20
minutes at 371. Remove from
oven and let stand in pans a few
.siMMes. Turn eut on rack and
-cool slightly.
-•«/’ * l large eooonut
2 c. sugar
2 Tbsp. cornstarch
Milk ,
Grate coconut, reserving milk
and % c. grated coconut. Mix
remaining coconut with sugar,
r cornstarch, and coconut milk
(add enough regular milk to
coconut milk (h make 1 cup).
' Cook over medium heat til thick
ened, stirring c—tantly. Cool
slightly. Spread layers) sprinkle
some of resented coconut on
layers. Assemble and spread
over sides. SgrthUe with . re- v 1
maining coconut.
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IRIOTTI LAWN
4322 Central Ave. - 567
Central at Kllbaarne
Mon. -flat. Sa. p.m.
V i ' . ... ——- - - -i
to do,” she says. "I love to cook new
things. Moot of the time they turnout
good.”
She always bakes rolls for the
Easter sunrise service at her
church, Torrence Grove AME Zion,
and usually makes rolls, cakes, and
pies whenever there’s a church
dinner.
Even as she nears retirement, Ms.
Walker does some things Just as her
mother taught her, such as rolling
her biscuit dough until its gets slick.
“I do my rolls that way, too,” she
adds.
She was the oldest of four girls in .
her family, and remembers, “Every
; i time my mother left the house, I’dgo
in the kitchen and make a mess.”
• ■ T3' ; * r i
Ms. Walker likes to change and
adapt recipes, such as adding
coconut to her pecan pie. When
baking cakes she’s careful to mea
sure, but for other recipes often just
uses her own judgment. •;•
What’s the favorite recipe of this
petite, soon-to-be-retiree? Pound
cake. Her daughter Joyce loves her
coconut cake, while her grand
children edo re her cheese pie.
Roosevelt Walker, her deceased
husband of many years, liked baked
hens and chicken with dumplings.
• How times have changed. She
recalls that she met her husband
when he and his brother stopped to
give her a ride to the busstop. Seeing
as she didn’t know either one, she
Coconut Cake and Cheese Pie are just a part of Rosa Walker’s culinary
repertoire. If you’re counting calories, don’t even look at these! (Photo by
Audrey Lodato)
-T-- PARTY SANDWICHES --
(This recipe was given to Rosa Walker by ber good friend, Ruth Ball.)
3 hard cooked'eggs, crumbled
lpkg.fSoz.) cream cheese,
.* ; jTi softened
H c. chopped onlorsPePPer
3 TbspTcbeJped pimiento
3 Tbsp. catsup
* tsp. salt
Dash pepper
Mix all ingredients together and
let Set overnight. Spread mixture
on bread slices and cut into
various.shapes. Wrap in alumi
num foil and set for several
hours. Makes enough spread for'
, 1*4 loaves of bread.
" » — » — • » — — "ii ■ ■ » i
SUPPORT OUR advert: js
saya, “l wouldn’t dare do that nowl”
Ms. Walker is on the deaconess
board of her church and is mission
ary president. . .1
She has four grown children:
Catherine Gaither, Cleveland
» - ■ ' ■ ' '
l . * . _ 0 . 1 • »’ • %. i
Walker, Rooaevelt Jr., and Joy#
Ann Walker. Her two grandchildren
are Yolanda and Corey Gaither. 1 *
Following are a few of Rosa"
Walker’s prime putting-on-thf
pounds recipes.
• ,
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