The Braille Monitor                                                                                               April, 2002

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This month's recipes come from members of the National Federation of the Blind of Massachusetts.

Mum's Sweet and Sour Slaw

by Mary Ann Lareau

Mary Ann Lareau is the secretary of the NFB of Massachusetts.



1/2 cup honey

1/4 cup cider vinegar

2 teaspoons salt (optional)

2/3 cup salad oil

Salt and pepper to taste


1/2 small head green cabbage, shredded

1/2 small head red cabbage, shredded

1/2 medium onion, finely chopped

1/2 green pepper, sliced thinly

1/2 red pepper, sliced thinly

1/2 yellow pepper, sliced thinly

2 medium carrots, shredded

1 6-ounce can of crushed pineapple

Method: In a small saucepan combine honey, vinegar, and salt. Heat to combine thoroughly. Transfer to small bowl and allow to cool to room temperature. Add oil and whisk thoroughly. In a large bowl combined prepared vegetables and toss with dressing. Refrigerate at least three hours before serving. Serves six to eight.

Holiday Recipe Irish Bread

by Thomas P. Duffy, Jr.

Tom Duffy is a member of the NFB of Massachusetts Board of Directors and editor of the affiliate newsletter. He dug deep into his family recipe files to come up with this favorite for the holiday season or for just about any time. Irish bread is an Irish traditional favorite which is enjoyed today around the world. It can be served at breakfast or with afternoon tea. When served warm, it tastes great with butter. Marmalade or strawberry jam adds an extra touch during the holiday season. It is a very easy item to bake, and people make slight variations from the original. The recipe used here uses oranges, which can be omitted if preferred. Give it a try.


3 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

3/4 stick butter or margarine

1 egg

1 cup milk or 1/2 cup milk and 1/2 cup orange juice plus 1 teaspoon finely grated orange rind

1 cup raisins

(Instead of just 1/2 cup orange juice and the rind, place a whole orange in the blender and add the resulting juice and rind to the ingredients.)

Method: Sift dry ingredients into large bowl. Cut in butter using a pastry blender or two knives used scissor-fashion until mixture looks like corn meal. Add raisins and stir until they no longer stick together. Beat egg, juice, and milk together and add to dry ingredients. Mix well. If the batter is too dry, add a little more milk or juice. Pour batter into well-greased and floured loaf‑pan. Bake at 375 degrees for forty-five to fifty minutes.

Traditionally Irish families bake large numbers of small Irish breads for the holiday season. These are often given to friends and relatives. Just wrap each in foil and place a colorful bow on top. Remember, Irish breads can be frozen and later reheated or toasted in the toaster oven.

Esther's New England Corn Chowder

by Phil and Claire Oliver

The Olivers are long-time members of the Federation. Both are members of the state Board of Directors. This is an old family recipe they would like to share.


6 large potatoes

1 medium onion

1 16-ounce can creamed corn

1 16-ounce can whole corn

1 13-ounce can evaporated milk

1-2 tablespoons butter

Method: Peel and cube potatoes. Boil in just enough salted water to cover potatoes. Saute onions in butter until soft, add to potatoes. Cook until water has been reduced to one-half its original volume. Add all corn to mixture. Do not drain corn.

Salt and pepper to taste. Add milk five to ten minutes before serving. Serves six to eight people

Pork Chops with Cumin Rice

by Gloria Evans

Gloria Evans is First Vice President of the NFB of Massachusetts.


3 lean, center-cut pork chops, 1/2-inch thick

1 tablespoon vegetable oil

Salt and pepper to taste

1/3 cup each chopped onion and green pepper

1/4 cup uncooked rice

1 cup boiling chicken broth

1 teaspoon Worcestershire sauce

1/4 teaspoon cumin

Method: Season chops with salt and pepper. Brown in vegetable oil in skillet 5 minutes on each side over moderate heat. Remove chops from pan and set aside. In a casserole dish place all remaining ingredients. Pour drippings from pan over mixture. Place chops on top and bake at 350 degrees covered for thirty-five minutes. Fluff rice mixture lightly with fork before serving.

Chicken Scampi

by Gloria Evans


1 1/2 boneless whole chicken breasts, cut into bite-size pieces

4 tablespoons lemon juice

1 tablespoon chopped parsley

2 garlic cloves, minced

1/2 cup vegetable oil

1/4 teaspoon basil

1/4 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon dry mustard

1/2 cup seasoned bread crumbs

Method: Mix chicken pieces well with all ingredients except for the bread crumbs. Cover and place in refrigerator for two hours. Remove from refrigerator, place in casserole dish, and top with bread crumbs. Place uncovered in 350-degree oven and bake for fifteen minutes. Oblong casserole is best. Serve over cooked rice or noodles. Serves four.

Microwave Fudge

by Priscilla A. Ferris

Priscilla Ferris
Priscilla Ferris

Priscilla Ferris is President of the NFB of Massachusetts. She has submitted recipes to the Monitor as a member of several divisions and hopes that you will now enjoy this very easy but delicious fudge recipe.


18 ounces semi-sweet chocolate morsels

1 13-ounce can of condensed milk

1 teaspoon vanilla

1/2 cup chopped nuts

Method: Prepare 8-inch pan by lining it with waxed paper, making sure that the paper across the bottom is smooth and that the paper reaches up the sides for removing later. Place morsels and milk in a microwave-safe bowl. Heat for two minutes, stirring after one minute. Be sure that all morsels are melted. Remove and add vanilla. Stir to be sure that all ingredients are mixed well. Add the nuts and mix. Pour into prepared pan. Refrigerate until set. Lift fudge from pan using the waxed paper edges. Cut into pieces of desired size and enjoy. Any flavored morsel may be substituted, and the nuts are optional.

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