This month's recipes were submitted by the NFB of Arizona.


Green Chili Con Carne

by Norma Robertson

Norma Robertson is the President of the NFB of Phoenix and a Member of the Board of Directors of the NFB of Arizona.


2 pounds diced stew meat
1 medium onion, finely diced
flour for dredging
salt and garlic to taste
1 can Ortega diced green chilies (not smallest size can; next size larger)
1 8-ounce can tomato sauce

Method: Dice meat. Roll pieces of meat in flour. Season to taste with garlic and salt. Brown meat and add finely chopped onion and chilies. Continue to brown. Add tomato sauce and two cans of water (equal to about 2 cups of liquid). Bring to a rolling boil. Reduce heat to simmer and cover tightly for about forty-five minutes.

Spanish Rice

by Norma Robertson


1 cup long grain white rice
1 medium onion, chopped
1 medium bell pepper, chopped
1 8-ounce can tomato sauce

Method: Brown rice in a small amount of shortening until it is nice and brown. Add onion and bell pepper and continue to stir a little. Then add can of tomato sauce and three cans of water. Season with salt, pepper, and garlic. Bring to a very fast boil. Let rice boil for about a minute. Reduce to a simmer and cover for twenty minutes. NOTE: Once you add the tomato sauce and water to rice and blend with other ingredients, do not stir again. Stirring will make the rice sticky and gummy.


Oven Cheese Fondue

by Judy Tunell

Judy Tunell is First Vice President of the NFB of Arizona and Second Vice President of the NFB of Phoenix.


10 slices sourdough bread
1 teaspoon salt
6 eggs
3 cups shredded cheddar cheese
3 cups milk
2 teaspoons parsley, finely chopped
1 teaspoon dry mustard
3 teaspoons onion, finely chopped, optional
2 cups cleaned, cooked shrimp (optional)

Method: Heat oven to 325 degrees. Remove crusts from bread. Cut bread in cubes. Beat together eggs, milk, and seasonings. Stir in bread cubes, cheese, and onions. Pour mixture into ungreased 11-1/2-by-7-1/2-by-1-1/2-inch baking dish. Bake uncovered 1 hour until center is set. Makes eight servings. I frequently serve this as a brunch item with fresh fruit. It is also a good supper main dish item with tossed green salad, mixed vegetables, and fruit. Sometimes my family requests salsa on the side. The salsa adds a good, zesty taste.


Turkey Cheese Enchilada Casserole

by Judy Tunell

1/2 stick butter or margarine
3 cups cooked turkey or chicken
1 medium onion, chopped
1 dozen corn tortillas
1 can diced green chilies, cut into 1-inch strips
1 jar Old El Paso or other taco sauce
1 pound jack cheese shredded
1 pound cheddar cheese, shredded
1 can cream of mushroom soup
1 can cream of chicken soup
1 can consomme chicken broth

Method: Melt butter in saucepan and add onion. Cook until tender. Add green chilies, taco sauce, soup, and turkey or chicken. Place layer of tortillas on bottom of 2-inch-deep casserole dish. Spread alternate layers of soup mixture, tortillas, and cheese. Repeat three layers twice more, making sure top layer is cheese. Bake at 350 degrees for thirty minutes to one hour, or until cheese is melted. Serves eight to ten.


Tequila Cake

by Judy Tunell


1 box yellow cake mix
4 eggs
1 3-1/2-ounce package pistachio, French vanilla, or plain vanilla instant pudding
1/2 cup plain sour cream
1/2 cup tequila
1/2 cup corn oil
1/4 cup orange liqueur
glaze (optional)

Method: Beat all ingredients except glaze for four minutes at medium speed in an electric mixer. Pour batter into a well greased and floured Bundt cake pan. Bake at 350 degrees for fifty-five minutes. Cool slightly on rack before removing from pan. If desired, while cake is still quite warm, spread glaze (1 cup confectioners sugar and 1 tablespoon orange liqueur) on cake. Serves twelve or more.

Hot Cocoa Mix

by Gerry Piatt

Gerry Piatt is the Treasurer of the Tucson Chapter.


4 cups non-dairy creamer
1-1/2 teaspoon salt
2 cups cocoa
1-1/2 cup sugar or 32-ounce package sweetener
2 cups non-fat dry milk

Method: Mix all ingredients thoroughly and carefully since the mixture is very powdery. Makes nine-and-a-half cups. Place in covered container. Use three heaping teaspoons to one cup very hot water. Dissolves best in water that has almost come to a boil. Adjust ingredients to suit taste. I like more cocoa and less sugar.


Peanut Butter Oatmeal Delights: Dog Treats

by Toby LongFace

Toby LongFace is President of the Tucson Chapter of the NFB of Arizona and a member of the affiliate's Board of Directors.


1 tablespoon honey
1 tablespoon baking powder
1 cup oatmeal
1 tablespoon molasses
2 tablespoons peanut butter
1 egg
1 cup corn meal
peanuts (optional)

Method: Mix all ingredients and add enough water to make dough moist and roll into a ball. Roll dough to a thickness of 1/2 inch. Cut with valentine cookie cutter. Bake at 300 degrees for forty-five minutes. Leave in oven till oven cools completely. Makes 115 small, heart-shaped delights. Good enough for people too.


Oyster Stew

by Lee R. Kerr

Lee Kerr is a member of the Board of Directors of the Tucson Chapter.


3 quarts milk
1 stick butter
salt and pepper to taste
2 cans oyster parts

Method: Place milk in large pot on stove and bring to a simmer. Add butter, salt, and pepper to taste. When butter is melted, add oysters and allow to simmer ten or fifteen minutes. Serve with oyster crackers.


Quick Chili

by Lee R. Kerr


1 bag Schilling chili mix
2 pounds ground beef
1 small can tomato sauce

Method: Brown ground beef in large skillet. Drain grease. Add tomato sauce and chili mix. Add water. Allow to simmer until water has been reduced and mixture is at desired consistency.


If You Can't Come to the Potluck Send the Casserole Anyway

by Sharon Omvig

Sharon Omvig is a longtime active Federationist in her own right. She is also the wife of NFB leader Jim Omvig.


1 cup cooked rice
1 7-ounce can diced green chilies
3 medium zucchini, sliced
1 large tomato, sliced
1 pound jack cheese, shredded
2 cups sour cream
1 teaspoon oregano
1 teaspoon garlic salt
2 tablespoons chopped green pepper
2 tablespoons chopped green onion
1 tablespoon parsley

Method: Thinly slice and parboil zucchini. In a well-buttered large casserole dish, place cooked rice. Cover with chilies and half the cheese. Next layer zucchini and tomato. Mix sour cream with spices, green pepper, and onion, and pour over vegetables. Layer remaining cheese on top and sprinkle with parsley. Bake at 350 degrees for forty minutes. Serves eight unless everyone wants seconds.