Bena Mae’s Kitchen: Maggie J’s

I always got an adrenalin rush when I shopped at Maggie J’s back in the days when I visited Corbin on a regular basis when my mother was alive. As the years went by and circumstances changed, my visits became fewer, but I was happy to know the jewel of Main Street was still tooling along…… same quality merchandise, same high fashion and same friendly service. Thankfully the 70 years tradition of serving the fashion-conscious ladies of Corbin is still maintaining that standard.
My late sister, Inez Young, was considered one of the best dressed ladies of Corbin. She shopped almost exclusively at Maggie J’s. With the help of the clerks at Magge J’s, she always looked like she had come from a fashion show. She trusted the clerks and they respected her taste which remained a friendly partnership until she died. This excellence of service is as rare as hen’s teeth today and more’s the pity.
And I believe I’m safe in saying they did this and are still doing this for their customers today.
I’m happy to know that this example of old fashioned and personal courtesy still exists. I congratulate Maxine and Eldred for carrying on this tradition. I hope their 70 year celebration last weekend was a big success.
I still remember how a couple of hours browsing through the beautiful clothes and boutique items…. accessories, scarfs, and jewelry…. would lift my spirits for the rest of the day. That, and the friendly atmosphere that made shopping a real pleasure. To Maxine and her loyal staff, thanks for the memories and may you continue to serve the fashionistas of Corbin for a long long time
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To a lovely lady, Bessie Steele Williams, a Happy Belated 100th Birthday which was celebrated by friends and family last week. What a wonderful milestone.

Chocolate Candy Cheesecake

1 cup graham cracker crumbs
1 egg white, slightly beaten
1 tablespoon light butter or margarine
1 − 8 oz. bar light cream cheese, softened
1 − 8 oz. bar fat−free cream cheese, softened
1/2 cup sugar
3 egg whites
1/3 cup unsweetened cocoa powder
1/2 cup plain nonfat yogurt
1 teaspoon vanilla extract
2 light Milky Way bars, cut up
1/4 cup fat−free caramel ice cream topping
 
Preheat oven to 350F. Spray a 9 inch pie pan with nonstick spray oil.
In a small bowl, mix graham cracker crumbs, 1 egg white, and melted margarine until well moistened.
Press crust evenly into prepared pie pan, set aside.
In a large mixing bowl, combine both bars of cream cheese and sugar.
Beat with a mixer until fluffy.
Beat in egg whites, cocoa, yogurt, and vanilla until smooth.
Fold in candy bar pieces and pour into prepared pie pan.
Bake at 350F for 60 to 65 minutes or until center is set.
Let stand at room temperature about 15 minutes.
Top with caramel topping and refrigerate until served.