Nett’s Kitchen is coming together
by Margaret Anderson
Special to The Star
Feb 05, 2014 | 1217 views |  0 comments | 39 39 recommendations | email to a friend | print
Heather Jackson said she’s super excited because she’s so close to reaching her goal of being a teacher.

“I’ve been working so hard at it for several years now,” she said. “I started out at Gadsden State when I thought I wanted to be a nurse. After a while though, I knew I couldn’t do all that a nurse was required to do. I’m too soft hearted and I cried a lot. That’s when I decided I’d be better off in education.”

Heather will get receive her degree in May next year from Jacksonville State University.

“I want to be a third grade teacher,” said Heather. “I think I’ll be an excellent teacher. I have two kids of my own, and I love children, so I’m looking forward to it.”

Heather said her teacher, Windy Casey, played a huge role in her life.

“Mrs. Casey has been a really big influence in my life,” said Heather. “She was my fifth grade teacher, but she teaches third grade now. She was a great motivator and she was inspiration. She was just great all the way around.”

Heather was born in Piedmont and graduated from PHS in 2003.

In addition to going to school, she has two jobs. She is a cashier at Gregerson’s and owns Nett’s Kitchen, a catering business, which she named after her mother, Charlsie Annette Ammons, who died of stomach cancer three years ago when she was 41.

“When I was young, I remember my mother always being sick,” said Heather. “She first got sick when she was 22, and she was never able to come to my games or anything I did in school. She was sick throughout my childhood. But when she felt like it she was a great cook. She was known for her cooking, and I liked helping her.”

Heather said she has taken a lot of ideas from her mother and uses them in her catering business.

“We used to get in the kitchen and cook all the time,” said Heather. “That’s one of the main things I miss about her. After awhile, her health wouldn’t allow her to cook. I wanted to name my business in her honor.”

Nett’s Kitchen has been catering to various events for the past two years, including showers, church events, parties, wedding receptions, and open houses.

“I love doing it,” said Heather. “It’s helping put me through college.”

Anyone who would like for her to cater an event can reach her at 283-6775.

Heather’s father is Curtis Fairs, and her grandparents are Carol and Gene Fairs of Piedmont. Her brothers are Darrius, Deion, Cassius and Silas.

She said it’s a trial rearing two children, working and going to school.

“It’s a challenge on a daily basis,” said Heather. “My boys are so close in age, but I wouldn’t have it any other way. They motivate me, because I know what I’m doing is going to help them. They ask me all the time if I can teach their class. They’re excited, just like me.”

Elijah is 6, and Isaiah is 5.

Heather is a member of Thankful Baptist Church where she is a part of the Phenomenal Women of God.

Heather said she’s looking forward to the day she takes that degree in her hand at JSU.

“I don’t really know what I’ll do,” she said. “I’ll probably skip on across that stage. This has been a long time coming for me and my family. I’m working two times as hard now because I’ve got a family to raise and mouths to feed. But I’m one happy woman.”

Nett’s Famous Sausage Stars is one of Heather’s favorite recipes, while Savory Cream of Mushroom Meatloaf was one of her mother’s favorites.

Heather said God molded the ingredients in her How God Made This Special Woman recipe to make his finishing product, Mrs. Charlsie Annette Ammons.

“This is on the back of some shirts we had made after my mother passed away,” said Heather. “This is where I get the name of my catering business, Nett’s Kitchen.”

Heather said she appreciates Danielle Burton and Stacie Jackson for their hard work and dedication to Nett’s Kitchen.

Contact Margaret at pollya922@gmail.com.

Recipes

How God Made This Special Woman


3 c. Love
2 c. Self-Raising Flowers
1 oz. Strong woman
Just a dash of that Beautiful Smile

Nett's Famous Sausage Stars

2 c. (1 lb.) cooked, crumbled sausage
1 ½ c. grated sharp cheddar cheese
1 ½ c. grated Monterey Jack cheese
1 c. prepared Hidden Valley Ranch original ranch salad dressing mix (you can substitute bottled Ranch)
1 can (2.25 oz.) sliced ripe olives (I omit these)
½ c. chopped red pepper (I use green)
1 pkg. won ton wrappers (I find them in the vegetable case) or egg roll wrappers, cut into quarters

Preheat oven to 350 degrees. Blot the sausage dry with a paper towel and combine with cheeses, salad dressing, olives and pepper. Lightly grease a mini muffin pan with cooking spray and press 1 wrapper in each cup. Lightly spray with vegetable spray and bake for 5 minutes until golden brown. Remove from tins. Place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly.

Savory Cream of Mushroom Meatloaf

2 lbs. hamburger meat
1 med. onion, diced
1 c. regular bread crumbles
2 lg. eggs
1 lg. can Campbell’s cream of mushroom soup
1 t. garlic power
1 t. black powder

Preheat oven to 350 degrees. In a large bowl, crumble hamburger meat. Add onions, bread crumbles and eggs to the hamburger meat. Combine thoroughly and form loaf. Cover with aluminum foil and bake for 60 minutes or until meat loaf is done. For topping, combine cream of mushroom, garlic, and black pepper together.

Spread evenly over the meatloaf and let simmer for 20 minutes. Let stand a few minutes before serving.

Banana Split Pie

1 – 9 oz. graham cracker crust
3 bananas
1 – 8 oz. cream cheese
1 ½ c. powdered sugar
1 pkg. (3 oz.) instant vanilla pudding
1 c. milk
1 ½ t. vanilla extract
1 c. crushed pineapple, well drained
8 oz. whipped topping
¼ c. pecan chips
9 cherries, well drained
Chocolate syrup if desired

Line bottom and sides of crust with sliced bananas. Whip cream cheese, powdered sugar, instant pudding, milk and vanilla in a mixer until it is fluffy. Stir in drained pineapple. Carefully pile mixture into the pie shell. Top the pie with whipped topping. Sprinkle with pecans and place cherries on top of the nuts.

Drizzle with syrup if desired. Chill pie for one hour before serving. It’s even better if you make it the day before.
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Nett’s Kitchen is coming together by Margaret Anderson
Special to The Star

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