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The Braille Monitor,  May 2001 Edition
This is a line.

Recipes

                         

   This month's recipes come from members of the NFB of Illinois.

                         

Pork Stew with Black Beans and Rice

by Peg Benson

                       

   Peg Benson is the wife of NFB of Illinois President Steve Benson. Steve waxes eloquent about how good this recipe is.

Peg Benson
Peg Benson

 

Ingredients:

1 tablespoons olive oil

1 large onion, finely chopped

1 small red bell pepper, seeded and finely chopped

1 medium cloves garlic, peeled and minced

3/4 pound pork shoulder, cut into 1-inch pieces

1 bottle (16 ounces) mild salsa1/3 cup low-sodium chicken broth

1 1/4 teaspoons each dried oregano and ground cumin

1/1 teaspoon ground red pepper

1/4 teaspoon salt

1 can (15 ounces) low-sodium black beans, rinsed and drained

3/4 cup frozen corn kernels

1 small zucchini, quartered and cut into 1/1-inch pieces

1 cup water

1/1 cup white rice

1 tablespoon each finely chopped cilantro and fresh lime juice

                         

   Method: Heat olive oil in large pot or Dutch oven over medium heat. Add onion, bell pepper, and garlic and cook five minutes. Add a tablespoon or so of water if vegetables begin to stick. Remove vegetables from pan and set aside.

     Brown pork in same pan. Return sauted vegetables to pan with salsa, broth, one teaspoon of the oregano and cumin, and all of the ground red pepper and salt.

     Add beans and corn; cook five minutes. Add zucchini and cook five minutes longer. Make sure pork is cooked through; cook a few minutes longer if necessary. Cover and reduce heat to low while rice cooks. Bring 1 cup water to a boil in medium saucepan with remaining 1/4 teaspoon each oregano and cumin. Add rice, cover, reduce heat to low, and cook fifteen minutes. Stir rice into stew. Add cilantro and lime juice. This is good served with lightly buttered flour tortillas sprinkled with fennel, poppy seeds, salt, and pepper and crisped in the oven. Yields four servings.

                         

                         

PeasantᾭStyle Hungarian Goulash

by Peg Benson

                         

Ingredients:

4 tablespoons butter

1 large onion, chopped

1 pounds pork shoulder, cut into 1-inch pieces

1 1/1 tablespoons paprika

1/4 teaspoon black pepper

1 14.5-ounce can Del Monte FreshCut Diced Tomatoes with garlic and onion

1 8-ounce can Hunt's Tomato Sauce

1 14-ounce can Frank's Bavarian Style Sauerkraut, drained.

1/1 cup sour cream

1 pound extra wide noodles

                         

   Method: Melt two tablespoons butter in a large, non-stick pan. Saute onions in butter for ten minutes over medium heat. Remove and set aside. Coat pork with paprika and pepper. Add remaining two tablespoons butter to same pan and brown meat on all sides for ten minutes. Return onions to pan. Add tomatoes, tomato sauce, and sauerkraut. Cover and simmer for forty-five minutes. Stir in sour cream just before serving over one pound Mrs. Grass extra broad noodles.

                         

Old English Shortbread

by LeAnne Mayne

                         

   Leanne Mayne is an active member of the NFB of Illinois. Her brother was longtime Federation leader Mike Cramer.

LeAnne Mayne
LeAnne Mayne

                         

Ingredients:1 cup sugar

1 pound unsalted butter (semi melted)

3 cups flour

                         

   Method: With hands combine sugar and butter until thoroughly mixed. Then work in flour until thoroughly mixed. Dough should be smooth when you are finished. Pat into greased jellyroll pan (10-1/1 by 15-1/1 inches) and smooth surface to uniform thickness. Prick dough all over with fork or skewer to vent.

     If you choose, use fork or knife to draw design on top, but this is not necessary. Bake in 150-degree oven for two hours. Use bottom rack for first hour and a half, then place on center rack for last half hour. Shortbread should be golden brown. When you remove from oven, immediately sprinkle sugar on top and cut into one-inch squares. Let stand in pan until thoroughly cooled.

                         

                         

Taffy Apple Salad

by Kelly Doty

                         

   Kelly Doty is the Secretary of the Chicago Chapter and a member of the affiliate's Board of Directors. She is also the new editor of the state newsletter.

                         

Ingredients:

4 cups Granny Smith apples, peeled and diced

8 ounces Cool Whip

8 ounces crushed pineapple (drained and liquid reserved)

1 tablespoons vinegar

1 cup miniature marshmallows

1/1 cup sugar

1 egg

1 tablespoon flour

1 cup salted peanuts, chopped

                         

   Method: Place pineapple juice, sugar, egg, flour, and vinegar in small saucepan and stir to remove all lumps before beginning to cook. Cook stirring until mixture thickens, then cool. Fold in Cool Whip. Then add apples, pineapple, marshmallows, and peanuts. Refrigerate in serving dish overnight. Serves eight to ten.

                 

Chili Chat Chili

by Carmen Dennis

                         

   Carmen Dennis is a longtime member of the Chicago Chapter of the NFB of Illinois. Her home is the hangout location for chapter members. When they have philosophy discussions, Carmen makes a big pot of this Texas chili, which the chapter has renamed Chili Chat Chili.

                         

Carmen Dennis
Carmen Dennis

Ingredients:

1 pounds ground beef1 medium onion (chopped)

1 cans condensed tomato soup

1 can kidney beans (drained)

1 teaspoon salt

1 teaspoon chili powder

1/1 teaspoon pepper

                         

   Method: Brown ground meat and onion, draining fat well. Then combine meat, salt, pepper, kidney beans, and tomato soup. Cook covered for thirty minutes. Then simmer uncovered for an additional fifteen minutes.

                         

Smothered Sausage

by Jean Rauschenbach

                         

     My recipe comes from my German grandmother, who lived in Connecticut. We ate this meal growing up, but I have never had it anywhere else except in our family. I don't know just why. It is wunderbar! This should feed four to six people depending on how hungry they are. Preparing this dish is not an exact science. You add more or less sausage as you like it. This is how I like it.

                         

Ingredients:

4 pounds potatoes

3 pounds mild Italian bulk sausage

1 onion

1 or so cloves of garlic to taste

Salt and pepper to taste

Bread crumbs (torn-up bread or store-bought)

1 can peaches or applesauce for topping

                         

   Method: Peel and boil the potatoes. Drain and mash. While the potatoes are cooking, chop the onion and garlic and saute them with the ground sausage meat. Break apart the sausage so that it resembles hamburger and cook stirring about ten minutes until browned. Drain grease well. Mix mashed potatoes and sausage well in a casserole dish. Sprinkle bread crumbs on top. Cover with aluminum foil and bake in 350-degree oven for twenty minutes. Remove the foil and bake for another ten minutes to brown the top. Now don't think this next part is strange. It makes the dish delicious. Place a few peach slices on top and drizzle a little of the peach syrup over the surface. If you don't like the result, serve applesauce on the side. But the applesauce alternative is only for the faint of heart.

           

NEWSLINE Meat Loaf

by Pam Gillmore

                         

   Pam Gillmore is a longᾭtime Federationist. She is Chairwoman of our Chicago Chapter's Membership Committee and is a member of the Illinois affiliate's Board of Directors.

   She says, "One evening, as I listened to the Chicago Tribune using NEWSLINE, I prepared the following recipe, NEWSLINE Meat Loaf

                         

Pam Gilmore
Pam Gilmore

Ingredients:

1 pounds ground chuck1 beaten eggs

1 cup water

1 six-ounce package stuffing mix

1 small onion, chopped

seasonings to taste

1/4 cup barbecue sauce

                         

   Method: Mix together all ingredients except barbecue sauce. Pack mixture into five-by-nine-inch loaf pan. Pour barbecue sauce over top and bake at 375 degrees for fifty-five to sixty-five minutes.

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