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The Braille Monitor October 2000 Edition
This month's recipes come from members of the National Federation of the Blind of California.
Red Chili Chicken
by Don Burns
Don Burns is the immediate past President of the San Fernando Valley Chapter of the NFB of California. He presently serves as the legislative representative for the affiliate. He loves to cook and particularly enjoys grilling on the barbecue.
4 to 8 boneless, skinless chicken breasts
2 heaping tablespoons mild red chili powder
1/4 teaspoon ground oregano
1/4 teaspoon garlic salt
1/4 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Creole seasoning
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
a pinch of rosemary
1/4 cup olive oil
1 cup water
Method: In a bowl mix dry ingredients together. In a separate bowl mix water and olive oil. Stir into dry ingredients. Wash chicken breasts, pat dry, and place in a one-gallon Ziploc plastic bag. Pour marinade over chicken. Refrigerate for four to twenty-four hours. Grill on hot barbecue. Baste with remaining marinade.
by Eileen Wogan
Eileen Wogan is a long-time member and officeholder in the Santa Barbara County Chapter. She loves to cook.
1 can artichoke hearts
1 cup mayonnaise
1 cup Parmesan cheese, grated
Method: Chop the artichoke hearts fairly coarsely in a food processor. Stir together the hearts, cheese, and mayonnaise. Pour into a glass pie plate. Bake at 350 degrees for forty-five minutes until top is brown and bubbly. Serve with chips or crackers.
Chicken Enchilada Casserole
by Maurine Barcelo
Maurine Barcelo has served as President of the Greater Pasadena Area Chapter for the past seven years. She presently sits on the NFBC Board of Directors. She loves to cook for her family and Federation friends.
12 corn tortillas
1 large can enchilada sauce (red or green)
4 chicken breasts, boiled and diced
1 onion, chopped
1 can pitted black olives, chopped
1 pound grated cheddar and Monterey jack cheese
Method: In a 9-by-13-inch glass baking dish place four tortillas which have been cut into triangles. Cover with one third of the sauce. Add half of the chicken. Sprinkle some of the cheese, onions, and olives on top. Layer with sixteen more of the tortilla triangles. Add another third of the sauce and the remaining chicken. Sprinkle cheese, onions, and olives over casserole, setting aside a half cup cheese and some of the olives for topping. Place the remaining tortillas, sauce, cheese, and olives on the top. Bake in a 350-degree oven for forty-five to fifty minutes. Sour cream may be added before serving.
Millicent's Mouthwatering Meatloaf
by Millicent Calhoun
Millicent Calhoun is a member of the Los Angeles area Guiding Lights Chapter. As a sixty-six-year-old, retired special ed teacher, she spends her Sundays cooking and feeding about twenty homeless people. This hearty meatloaf recipe is one of her most requested dishes.
2 tablespoons milk
1/4 cup ketchup
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lean ground beef
Method: Mix together well eggs, milk, ketchup, salt, pepper, and meat. Place half of mixture in baking dish which has been sprayed with vegetable spray.
Stuffing Ingredients: 1/2 pound mushrooms
1 medium onion, diced
2 tablespoons butter or margarine
2 cups fine bread crumbs or leftover cornbread
2 tablespoons chopped parsley
1/2 teaspoon thyme
1/8 teaspoon pepper
Method: Sauté mushrooms and onions in butter. Add bread crumbs (or cornbread) and continue to sauté for one or two minutes more. Add thyme, parsley, salt, and pepper to taste. Sauté another two minutes. Spoon stuffing mixture on top of meat in baking dish. Cover with remaining meat. Press gently, shaping into loaf. Bake at 350 degrees for one hour. Pour off any excess drippings and serve. If desired, cover with gravy or tomato sauce and return to oven, just to heat.
Sybil's Jell-O Salad
by Sybil Irvin
Sybil Irvin serves as President of the North San Diego County Chapter of the NFBC and is President of the state-wide chapter on aging.
1 large package orange Jell-O
1 large can crushed pineapple
1 large container Cool Whip
2 cups cheddar cheese, shredded
1 cup walnuts, chopped
Method: Dissolve Jell-O in two cups boiling water. Add pineapple with syrup, mix well, and chill. Allow to thicken only slightly. Add cheese, mix well, and refrigerate until lightly set. Fold in Cool Whip and walnuts. Spread in shallow, 9-by-13-inch serving dish and refrigerate to set.
Grandmother Lubin's Chicken Soup
by Bryan Bashin
Brian Bashin is a Board member of the NFB of California, an officer in the River City Chapter, and Director of the Society for the Blind in Sacramento. He is also a gourmet cook.
1 chicken, cut up (including giblets)
5 large yellow onions, quartered
3 large carrots, sliced in 1/2-inch pieces
4 large parsnips, peeled and sliced
3 ribs celery, sliced
1 celery root (celeriac), peeled. Celeriac heart should be cut into cubes.
3 Japanese dried red peppers or 12 peppercorns
1 bunch fresh dill, finely chopped
2 cups cooked rice, white or Basmati
5 bay leaves salt to taste
2 cups frozen peas
Method: In large pot place chicken and giblets and cover with water. Add seasonings and simmer for 1-1/2 to 2 hours. Add onions, peppers, half of the parsnips, and half the celeriac. Simmer for another thirty minutes. Add carrots, celery, remaining celeriac, and remaining parsnips and cook for an additional twenty minutes. Be generous with added water, keeping vegetables always covered, and always taking care to keep this a soup and not a stew. When soup is done, quickly add frozen peas and rice and stir in finely-chopped fresh dill immediately before serving. If you wish, you may extract the bones for your guests, or you can leave them to do the job for themselves. For a reduced-fat version, simply chill overnight and skim fat before serving or freezing.
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