Rains County Leader (Emory, Tex.), Vol. 113, No. 50, Ed. 1 Tuesday, May 29, 2001 Page: 4 of 16
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Bains Countu Leader
TUESDAY, MAY 29, 2001
by Bonnie Burch
Readers, what I’m about to write
may appear really strange to you.
The next time I dine out, I’ll be eat-
ing at the largest fast food place in
Rains County—the Rains High
School cafeteria. No joke! Char-
lotte Cahill is the Food Services
Director for the school and is our
featured Kitchen Scents guest this
week. Charlotte is the lady who
labeled school cafeterias the first
“fast food” places to eat in the
country. She explained, “When you
feed 3(X)-4(X) students in 30 min-
utes, you’re in the fast-food busi-
ness.”
When I got out of my car in front
of the school for our interview, I
was greeted with the wonderful
aroma of food in the air. After visit-
ing with Charlotte, she told me I
had smelled pinto beans and ham,
buttered red potatoes, fried okra and
cornbread. Man, my mouth was
watering! She said, “Country kids
like beans and eombread. Today is
my ‘comfort food’ day for them.”
On other days, she makes home-
made rolls. Can you believe a
school offers homemade rolls to the
students? Things surely have
changed since I was in school.
Charlotte is concerned about the
number of obese children she sees
and has attempted to do something
about the problem. She started
using herbs, spices and low-fat sea-
sonings in 1993 in Austin, which
was one year before the Agriculture
Department mandated that schools
stop using so much butter and salt.
"Everybody gets mad at me
because I took so many desserts off
the school menu. My students get
fruit, and Jell-O with fruit. On rare
occasions, they get cobblers and
cookies. I try to stick with five
fruits, vegetables and grains per
day. There is enough junk food
around for kids to buy that I don't
put it on the menu,” she said.
Charlotte was Food Services
Director at Dell Valle ISD where
there were 5,000 students, a staff of
57, seven kitchens and a district
staff of lU8. She put in a salad bar
there and then talked to the coaches
and athletic groups. She said, “The
kids would hit the field and get sick
because it was so hot. I got the foot-
ball boys to eat at the salad bar and
then go work out. Then they would
come back for graham crackers and
yogurt. The girls saw what the boys
were eating, and before you knew
it, more students were eating off the
salad bar than were ordering
cheeseburgers. When you gel kids
to cat salad over cheeseburgers,
«!»•
you've done something!”
She likes working with kids
more than working with adults. She
believes students are more appre-
ciative of changes, and she has had
great success getting them to try
different foods. Charlotte stresses
she is able to accomplish that feat
by working the food line instead of
spending all her time behind a desk.
“By the time the kids are in high
school, they’ll eat casseroles and
broccoli and things like that. I work
the line to encourage them and offer
to give them a little taste of new
things. Then they will order the new
item,” she shared. I have no recol-
lection of anyone ever offering me a
taste of something new when I was
in school. Do any of you?
Charlotte served some mighty
important people while working as
Dining Director for Sematech in
Austin. Because the government
was involved with the company,
Charlotte was called upon to serve
then-governor Ann Richards at least
twice a month. “Her secretary
would call and tell me Ann wanted
chicken taco salad and chocolate
chip cookies,” she remembers. She
had the occasion to serve all
Mexican food to Prince Phillip,
which included homemade chicken
enchiladas, guacamole, two kinds
of salsa, refried beans, rice and
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flour tortillas. She also served the
federal House of Representatives
from Washington.
I am totally impressed with the
list of her accomplishments. She
has designed four school kitchens
and has been chosen by TEA (Texas
Education Association) to appear in
a video for marketing to redesign
high school cafeterias. The video
was distributed to all Texas school
districts and was chosen by the
American Milk Producers Asso-
ciation for all their training ses-
sions. It was also run monthly on
the Austin school TV network.
At Rains ISD, Charlotte opened
up the “Wildcat Den” in order for
students to have different areas
from which to choose their lunches.
The high school now has two differ-
ent lines with daily specials in the
“Wildcat Den” and two other spe-
cials on the main menu line. Wow! I
was never offered a choice of food
lines when I was in school. I just
remember marching through the
line and someone slopping some-
thing gooey on my plate that was
supposed to be chicken pot pie. I ate
it because I thought I was supposed
to.
Her father was the person who
most impacted her life. She remem-
bers, “My father was self-taught.
He believed it didn't matter what
you did for a living, whether you
dug ditches or worked for the
President. The main thing is that
you should do your best. My daddy
would put me to bed at night with a
Life magazine. I could read at an
early age. He believed in crying at
birth and rejoicing at death. Dad
would sit on a tree stump and talk to
the Man Upstairs. He didn’t want
intervention. T he man couldn’t tell
you what was on TV, but he could
tell you about sunrises and sunsets.”
Well, folks, I cannot imagine the
enormity of Charlotte’s job. When 1
entered her office, she was on the
phone ordering pork chops. How
many pork chops? I cannot hazard a
guess! She gave me the school
menu for this month, and I am hav-
ing a hard time deciding which day
to go. Should I opt for the beans and
cornbread? The Salisbury steak
looks good, but what about the
sliced turkey and cheesy potatoes?
And those homemade rolls! Stand
back! I’m heading up there now!
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Ingredients:
Balloons
Dipping chocolate
Filling
Melt your favorite dipping chocolate or
Wilton’s chocolate. Blow up balloons to
size of small dessert bowl and tie off tops.
Dip balloons in chocolate halfway up. Dip
twice. Set on wire rack to set. When choco-
late is set, burst balloon with pin and work
out of the “chocolate bowl.” Fill with any
mousse, pudding or ice cream and deco-
rate.
Sumi Salad (with a twist)
1 1 -lb. pkg chopped cabbage
(cole slaw mix)
3 green onions
I pkg. Ramen noodles, uncooked
(discard the seasoning)
Dressing:
1/2 cup oil
3 Tbs. vinegar
1 tsp. Accent
2 Tbs. sugar
1/2 tsp. pepper
I sometimes add a small amount of
lemon pepper.
Salad ingredients. Add dressing and
let set in refrigerator overnight, covered.
Serve as just a salad or add meat for a
complete meal. (Add meat just before
serving.)
For a twist, add small salad shrimp,
diced ham, bacon bits, diced chicken or
turkey. You can also add any fresh veg-
etable: broccoli, sliced radishes, celery,
cucumbers, carrots, tomatoes.
When adding meat, you will have a nice
summer meal by including a salad and
herbed French bread.
Salad
(Complements Sumi Salad)
Diced tomatoes
Sliced mushrooms
Sliced onions
Fresh spinach
Low-fat Italian dressing
Mix all ingredients and toss lightly with
dressing Mound on salad plate and top
with lemon zest.
Herbed French Bread
(Complements Sumi Salad)
1 lb. unsalted butter
1/2 cup boiling milk
Whip butter and add milk while whip-
ping on very low speed. Wliip until fluffy.
Add any of the following spices while
whipping:
1 cup lemon juice
minced cucumber
chopped chives
horseradish (great on the bread if you add
shrimp to sumi salad)
Spread on warm French bread.
Cahill’s Deviled Eggs
1 dozen eggs, hard boiled
1 small can canned ham spread
1 8-oz. pkg cream cheese
dried basil to taste.
Mix all tiie above ingredients. Place in
pastry bag and mound on egg halves.
Baked Chicken Breasts with
wild Rice
6 boneless, skinless chicken breasts
2 cans mushroom soup
1 box wild rice, cooked according to
directions
In a shallow baking pan, place half the
wild rice In an even layer Lay chicken
breasts on top of rice. Cover breasts with
remaining wild rice. Mix soup with water
as directed on the can and pour over the
breasts and rice. Cover and bake at 325
degrees until chicken is done. Serve with
broccoli with mimosa sauce, baked apple
and hot bread.
Mimosa sauce
Heat one can cheese soup per direc-
tions on can. Drizzle soup over cooked
and drained broccoli. Sprinkle mixture of
finely chopped pimientos and green pep-
per over cheese and broccoli.
JUNE 1-7
Dwight Rivers, Teresa Pruitt,
Dottie Fox, Wendy Harris, Tommie
Childers, Billy G. Lomax, .Margie
Singleton, Carol Scott, Ryan Med-
ders, Darrin Douthit, Linda Potts,
Dana White, Robby Osborne,
Patricia Stacks, Kim Hargrove,
Lucy Magee, Gary Friddle, Eddie
Falk, Belle Brock, Thomas Wal-
lace, Alan Little, Zach Griffin,
Allen Lynn Hooten Jr., Sandra Y.
Ivery, Sherri Mitchell, Justin Wade,
Cathy Cody, Royce Stephens, Todd
Morris, Ann Tatom, Barbara Panter,
Carol Green, Homer Robertson,
Beatrice Fleming, Candice Wilks,
Gerry Friday, Wesley Jenkins, Julie
White, Ashley Hooten, Jack
Walthall, Mary Collis, Rhonda
Struthers, Stella Fry, Anette Foster,
Thomas Hass, Summer Johnson,
Donna Harder, Rob Rose, Billy
Key, Ann Crowe, Melody Lee
Miller, Gene Fortson, Danny Beal,
Ray Mills, Sonny Rasberry.
i
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\
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BLAKELEY ROXANNE JAMES
It’s a girl!
Welcome, Blakeley Roxanne
James, bom March 14, 2001, at
12:34 p.m. She weighed 7 lbs. 3
ozs. and was 19-3/4 inches long.
Parents are Steve and Melanie
James of Silsbee. Grandparents are
Bonnie Cone of Silsbee, and Carlie
and Margaret Ancor of Point.
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Hill, Earl Clyde, Jr. Rains County Leader (Emory, Tex.), Vol. 113, No. 50, Ed. 1 Tuesday, May 29, 2001, newspaper, May 29, 2001; Emory, Texas. (https://texashistory.unt.edu/ark:/67531/metapth767152/m1/4/?q=Lamar+University: accessed June 3, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Rains County Library.