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

Recipes

  The recipes this month come from members of the NFB of Iowa.

          Although she is a member of the Des Moines Chapter of the NFB of Iowa, Delores and her husband Jack live in Cedar Rapids, Iowa. Delores attended her first convention in 1968 in Des Moines. At that time she was a young woman living in Brazil. In 1969 she returned to Iowa to marry Jack, who is now a retired vendor. Following are three of her recipes.

 Zucchini Squares

 by Delores Reisinger

                                                                      

Ingredients:

4 eggs, well beaten

1 cup Bisquick

1 large onion, chopped

2/3 cup Parmesan cheese

1/8 teaspoon garlic powder

1/2 teaspoon oregano

1 stick margarine or butter, melted

3 cups thinly sliced, quartered zucchini

                                                                      

            Method: Mix all ingredients together. Pour into a well-greased 9-by-11-inch pan. (9-by-13 makes squares that are too thin. Baked in a 9-by-9-inch pan, the squares are a bit thicker and may take a little longer to bake.) Bake at 350 degrees for about thirty minutes. Cut into squares.

                                                                      

                                                                      

Easy Garden Vegetable Pie

by Delores Reisinger                

            Try placing sliced tomatoes or extra cheese on top before baking.

                                                                      

Ingredients:

1-1/2 cup milk

3/4 cup Bisquick

3 eggs

1 teaspoon salt

1/4 teaspoon pepper

2 cups fresh broccoli, chopped

1/2 cup chopped onion

1/2 cup chopped green pepper

1 cup grated cheddar cheese

1/2 cup cauliflower, chopped

                                                                      

            Method: In a medium bowl thoroughly blend milk, Bisquick, eggs, salt, and pepper. Set aside. Heat oven to 400 degrees. Lightly grease 10-inch pie plate. Cook vegetables for about five minutes. Drain well. Toss the vegetables with cheese in pie plate. Pour batter over vegetables and bake for thirty-five to forty minutes or until knife inserted in center comes out clean. Let stand five minutes before serving.

                                                                      

                                                                      

Peanut Balls 

by Docinhos de Amendoim

by Delores Reisinger

           From How to Teach Home Ec to a Blind Individual. This recipe comes from a book Delores acquired while still in Brazil. She translated it from Portuguese so we could enjoy this delight.

                                                                      

Ingredients:

2-1/2 cups roasted peanuts, ground (about 3 cups),

1 14-ounce can sweetened condensed milk (1 1/3 cups)

Powdered sugar

                                                                      

            Method: In two-quart saucepan combine ground peanuts and milk. Cook and stir over medium low heat until mixture forms ball around the spoon and pulls away from sides of pan (about five minutes). Cool, then chill slightly (about thirty minutes). Form mixture into one-inch balls. Roll in powdered sugar.

                                                                      

                                                                      

 

Irish Mexican Dip

by Mickey Fixson

                                                                      

            Mickey Fixson is the vice president of the Old Capitol Chapter, Iowa City. Besides his work in Federation activities, he builds race cars, clocks, and other things. Here is one of his recipes.

 

Mickey Fixson
Mickey Fixson

                                                                     

Ingredients:

1 can corned beef hash

1 can tamales

1/4 cup salsa

1 cup grated cheddar or colby cheese

                                                                      

            Method: Empty tamales into a microwave-safe bowl. Remove paper wraps from tamales and crush. Add corned beef hash and salsa to bowl and mix together. Microwave about five minutes and stir two or three times while heating. When mixture is hot, add cheese to top of mixture and heat an additional one minute. This dip is great served hot with tortilla or corn chips.

                                                                      

                                                                      

Cookies 'n Cream Pie

by Mickey Fixson

                                                                      

Ingredients:

1-1/2 cups milk

1 package (4-serving size) instant vanilla pudding and pie filling

1 container (8 ounces) frozen whipped topping, thawed

1 cup coarsely crushed chocolate sandwich cookies

One 9-inch graham cracker pie crust

                                                                      

            Method: In a medium bowl, with an electric beater on medium speed, beat together the milk and pudding for one minute until well blended. Let sit for five minutes. Fold in the whipped topping and crushed cookies. Spoon into the crust. Cover and freeze for at least six hours until firm. Serves six to eight. Before slicing the frozen pie, dip a sharp knife into warm water. And, if you'd like, you can top each slice with an additional dollop of whipped topping, a maraschino cherry, some cookie crumbs, or half a cookie.

                                                                      

Snicker Bars

by Laurie Marsch

                                                                      

            Laurie Marsch is a member of the Black Hawk County Chapter. She is busy doing volunteer work at hospitals and going to schools to teach students about blindness. She and other members of her chapter are also working with newly blind people to help them learn the skills of blindness.

                                                                      

Laurie Marsch
Laurie Marsch

Ingredients:

2 rolls of chocolate chip cookie dough

1 package mini Snicker bars

                                                                      

            Method: Press the two rolls of cookie dough evenly into a 9-by-13-inch baking pan to form a crust. Then lightly press the Snicker bars in rows onto the dough. Bake in a preheated 350-degree oven for eighteen minutes. Cool and cut into bars.

                                                                      

                                                                      

 

 

 

Cranberry Pork Chops

by Lora Van Lent

                                                                      

            Lora Van Lent's husband Joe is the recent past president of the Des Moines Chapter. She is always busy working, helping Joe when she can, and helping us all change what it means to be blind. However, when she is able to find the time to cook and entertain, she makes some really great dishes. Here's one she served at Christmas to a group from her church.

                                                                      

Lora Van Lent
Lora Van Lent

Ingredients:

6 bone-in pork loin chops

1 16-ounce can jellied cranberry sauce

1/2 cup cranberry or apple juice

1/4 cup sugar

2 tablespoons spicy brown mustard

                                                                      

            Method: Place chops in slow cooker. Combine remaining ingredients and stir until smooth. Pour over chops. Cook on low for seven to eight hours.

                                                                      

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