Garlic Mashed Potatoes
by Eddie Bell
Eddie Bell currently serves as Vice President of the California Association of Blind Students and as NABS Second Vice President. He was a 1995 NFB scholarship winner and is a 1998 tenBroek Fellow.
6 to 8 potatoes
3 cloves of garlic
2 tablespoons butter
½ to ¾ cup milk, heated
salt and pepper to taste
Method: Peel, dice, and boil potatoes in salted water until tender. Dice the cloves and saute with the butter in a separate saucepan. Mash the potatoes using a hand masher or electric mixer and add milk and garlic butter. Add salt and pepper to taste.
Green Bean Casserole
by Becky Boyer
Becky Boyer is President of the Missouri Association of Blind Students; Secretary of the Springfield, Missouri, Chapter; and a student at Ozark Technical Community College, where she is double majoring in business and accounting. She has three children.
2 cans of any style green beans
1 8-ounce jar of Cheez Whiz
1 package dried Campbell's onion soup mix
1 can of Durkee's French fried onions
Method: Mix together the green beans, Cheez Whiz, and dried onion soup. Heat covered on medium for about ten minutes, stirring occasionally. Place mixture in a casserole dish. Sprinkle the can of French fried onions over the top. Heat in oven at 350 for five minutes. Serve hot.
by Deb DeLorey
Debbie DeLorey was a 1996 NFB scholarship winner. That experience was her first introduction to the National Federation of the Blind. She is President of the Massachusetts student division and a member of the affiliate's Board of Directors. She serves as NABS Treasurer and a member of the Board of the NFB Human Services Division. Though you wouldn't know it from her name, she comes by her familiarity with Italian cuisine naturally.
1 pint Ricotta cheese
1 teaspoon or more granulated sugar, to taste
1 package mini chocolate chips
8 cannoli shells
Method: Mix together ricotta cheese, sugar, and chocolate chips. Squeeze or pipe with pastry bag into cannoli shell. Eat and enjoy!
Chicken and Spaghetti
by Josh Boudreaux
Josh Boudreaux is a senior computer information system major at Louisiana Tech. He has been a member of the NFB for eight years. He has attended both the student program and the adult training program at the Louisiana Center for the Blind. Josh is president of the Louisiana Association of Blind Students and the North Central chapter in Ruston.
½ bell pepper, chopped
3 ribs celery, chopped
1 medium onion, chopped
2 cups chicken broth
2 8-1/2 to 10-1/2-ounce package spaghetti noodles
1 pound Velveeta cheese, cubed
2 cans cream of mushroom soup
½ teaspoon salt
¼ teaspoon pepper
4 cups chopped chicken breasts (may chop before or after cooking)
Method: Thoroughly cook chicken breasts (simmer in seasoned water about 45 minutes). Then simmer bell pepper, onion, and celery in chicken broth until vegetables are tender. Boil noodles according to package directions until tender, and drain. Mix together vegetables, broth, salt, pepper, cheese, soup, and boiled chicken and toss with hot noodles. Stir well. Serves 6 to 8.
Chocolate Chip Cheesecake
by Shawn Mayo
Shawn Mayo is First Vice President of the National Association of Blind Students and a Board Member of the Springfield chapter of the NFB of Missouri. Shawn was a national scholarship winner in 1994 and a tenBroek fellow in 1996. She has served as President of the Illinois and Missouri Associations of Blind Students. She graduated from the adult training program at BLIND, Inc., in Minneapolis. She is currently completing her master's degree in clinical psychology and plans to pursue study at the doctoral level.
1-1/2 cups crushed chocolate sandwich cookies
¼ cup margarine, melted
3 8-ounce packages cream cheese, softened
1 14-ounce can Eagle brand sweetened condensed milk
2 teaspoons vanilla extract
1 cup chocolate chips
1 teaspoon flour
Method: Preheat oven to 300 degrees. Combine cookie crumbs and margarine. Pat firmly into bottom of 9-inch springform pan. Beat cheese until fluffy. Add condensed milk and beat until smooth. Add eggs and vanilla. Mix well. Toss ½ cup chocolate chips with flour to coat; stir into cheese mixture. Pour into pan. Sprinkle remaining chips on top. Bake one hour. Cool at room temperature. Chill. Garnish top, if desired. You may substitute graham cracker crumb crust for cookie crust.