Minnie Evans
After losing her hand to cancer 28 years ago, Minnie Evans of Bruce “kept on cooking because the enemy said she couldn’t.”
Her pastor, the late Winfer Turner, encouraged her to “go on,” and Philippians 4:13, “I can do all things through Christ who strengthens me,” kept her going.
She realized that she needed to learn to do a lot of things again.
Minnie looks at all handicapped people and it makes her push on.
“I go forward,” she said. She learned to shell peas, cut up whole chicken, iron and fold clothes, saying, “It’s not me, it’s God. You have to let God rule your life.”
She has been cooking for Bruce Chamber of Commerce monthly lunches about a year now.
She learned to cook from her Mama Ida “Topsy” Armstrong and her Granny Viola Darden Pulliam.
They also taught her to can, but the first thing she ever made was sugar molasses when she was about seven, which she still makes for her grandchildren.
In 2000, pastor Turner, and his wife, Mother Roxie Turner, taught some health seminars at the church. Following these seminars, they did a cookbook.
“These seminars changed how I cooked,” said Minnie. “They made the people more aware of healthier things and then they could see a change in their health.”
Her submitted recipes are from her mother and grandmother, and from her “sisters at Lighthouse Church.”
Her mother taught her to bake chicken, but Minnie later added the lemon. She takes recipes and changes them up, saying that she never follows one exactly.
She likes to cook with yellow, orange and green peppers, putting them and onions in her vegetables including peas and butterbeans. She says Lawry’s garlic seasoning salt “gives you the best taste” and she always puts it on meat before cooking.
“A mother needs to teach the young ladies how to cook,” she said. “And I taught my son to wash, cook and clean.”
Minnie and Walter have three children, Tyrone 41, Nikki 39 and Rena 29; five grandchildren, three step-grandchildren and three great-grandchildren.
Her favorite food is wings–lemon pepper, BBQ, hot and fried–and she cooks a lot of them.
7-Layer Casserole
(Lighthouse Church)
1 cup chickpeas (or butter peas) cooked
1 cup string beans
1 cup cooked kidney beans (if fresh)
1 cup green and yellow bell peppers
1 cup frozen whole kernel corn
1 cup diced onion
1 large clove minced garlic or 1/8 cup
2 cups tomato sauce (no sugar added)
1/2 cup water
Salt
In large casserole dish, layer string beans, onions, corn, bell peppers, kidney beans and peas. Combine water, tomato sauce, garlic and salt. Pour over layers and bake covered one hour at 350°. Uncover and continue to cook 30-40 more minutes. Hint: Just before serving, top with wheat cracker crumbs.
Lemon Baked Chicken
(Minnie Evans)
1 frying chicken, cut into serving pieces
2 Tbsp. oil or melted margarine
3 Tbsp. fresh lemon juice
1 clove garlic crushed (or garlic powder)
Black pepper to taste
In bowl, combine lemon juice, oil, garlic and pepper. Arrange chicken in shallow casserole dish. Pour lemon and oil mixture over chicken. Cover and bake at 350° until tender (about 40 minutes), basting occasionally. Uncover casserole and bake 10 minutes longer to let chicken brown.
Mixed Fruit Shake
(Minnie Evans)
1/2 cup strawberries
1/3 cup banana
1/4 cup vanilla yogurt
1/4 cup orange juice
1 ice cube
Mix in blender a few seconds.
Tomato & Onion Salad
(Lighthouse Church)
6 medium tomatoes, diced
1 large white onion, diced
1 large red onion, diced
8 oz. vinaigrette salad dressing
Combine and serve.
Garden Salad
(Lighthouse Church)
A garden salad can be made with any fresh vegetables you like. Any of the following can be used:
Lettuce, baby spinach, cucumbers, radishes, onions, carrots, broccoli, cauliflower.
Cut vegetables into bite-sized pieces and toss. For extra flavor trying adding your favorite fruit. (Example: chopped apples, pineapple, grapes.)
Dressing: Use either vinaigrette dressing or try the juice of a fresh lemon.
