The Braille Monitor                                                                                       October 2002

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

Baked Pineapple

by Shelia Wright

Shelia Wright is second vice president of the NFB of Missouri and active at every level of the organization. She is also an excellent cook, as the following recipes will demonstrate.

Shelia Wright
Shelia Wright


3/4 cup sugar

3/4 cup cheddar cheese

15-ounce can crushed pineapple (drained)

1/4 cup butter

1/2 tablespoon corn starch

crushed Ritz Crackers

Method: Mix all ingredients together except crackers. Pour into baking dish. Sprinkle cracker crumbs on top. Bake at 350 degrees for thirty to thirty-five minutes.

Swiss Corn Casserole

by Shelia Wright


1 16-ounce can cream corn

1/4 cup flour

1 3-ounce package cream cheese

1/2 teaspoon onion salt

1 6-ounce can sliced mushrooms

1 16-ounce package frozen corn

1 to 2 cups grated Swiss cheese

1-1/2 cups buttered crumbs

Method: Combine cream corn and flour. Add cream cheese and salt. Cook over medium heat stirring constantly until cheese melts. Add frozen corn, mushrooms, and Swiss cheese. Pour into 1-1/2 quart casserole dish (nine-inch square) and bake covered at 400 degrees for thirty minutes. Remove top and sprinkle corn mixture with crumbs. Bake uncovered for an additional twenty minutes.

Dilly Bread

by Shelia Wright


1 envelope active dry yeast

1/4 cup warm water

1 cup 4% small-curd cottage cheese

1 tablespoon butter

2 tablespoons sugar

1 tablespoon onion flakes

2 teaspoons dill seed

1/4 teaspoon baking soda

1 teaspoon salt

1 unbeaten egg

2 to 2-1/2 cups flour

Method: Dissolve yeast in warm water and set aside. Combine cottage cheese and butter and warm in microwave. Add sugar, onion flakes, dill seed, salt, soda, egg, and softened yeast. Then gradually work in flour (about 1/4 cup at a time) to form a stiff dough. Be sure not to overmix. Cover and let rise in a warm place until dough doubles in size. Stir dough to release air. Turn into a well-greased 1-1/2-quart round casserole bowl. Let dough rise for an additional fifteen minutes. Bake in a preheated 350-degree oven for thirty-five to forty minutes. Remove from casserole dish. Brush with melted butter and sprinkle with salt.

Sunday Brunch Casserole

by Shelia Wright


12 slices Canadian bacon

2 cups cheddar cheese

6 English muffins (sliced in half)

12 eggs

3 cups milk

1 teaspoon salt

Method: Grease bottom of 13-by-9-inch pan. Arrange muffin halves on bottom of pan. Place a slice of bacon on each muffin half. Sprinkle cheese over the top. Beat eggs, milk, and salt together. Pour egg mixture evenly over top. Cover and refrigerate overnight. Bake uncovered at 350 degrees for forty-five to fifty-five minutes. Note: this dish is even better with a hollandaise sauce.

Oriental Chicken Salad

by Shelia Wright


4 cups cooked chicken

1 5-ounce can pineapple tidbits (drain and reserve juice)

1 11-ounce can mandarin orange slices, drained

1 cup chopped celery

1 cup green seedless grapes, cut in half

2-1/2 ounce bag sliced almonds, toasted

1 cup mayonnaise

2 tablespoons pineapple juice

1 tablespoon soy sauce

1 teaspoon curry powder

1 can chow mein noodles

Method: Combine first six ingredients in a large bowl. In a separate bowl blend mayonnaise, pineapple juice, soy sauce, and curry powder to make the salad dressing. Pour dressing over salad and mix well. Salad is best if allowed to chill for several hours. Stir in noodles or sprinkle over salad before serving. You may wish to serve the salad on a bed of lettuce. Recipe makes eight servings.

Pork Chop Casserole

by Gail Bryant

Gail Bryant
Gail Bryant

Gail Bryant has been a chapter leader in Columbia, Missouri, for many years. She has held a number of offices.


4 butterfly pork chops

1-1/2 cups uncooked rice (not Minute Rice)

3 cups water

1 can cream of mushroom soup

1 large onion, chopped

Method: Brown pork chops in a little oil. In the bottom of a casserole dish arrange the pork chops. Mix water, rice, and soup. Pour over meat. Slice onion and place on top of meat. Seal the casserole dish tightly with foil. Bake in a 375-degree oven for approximately 1-1/2 hours. Meat will be so tender that you can cut it with a fork.

Stuffed Pepper Soup

by Gail Bryant


1 pound ground beef

2 quarts water

1 quart tomato juice

3 medium green or red peppers, diced

1-1/2 cups chili sauce

1 cup uncooked long-grain rice

2 celery ribs, diced

1 large onion, diced

2 teaspoons browning sauce (optional)

3 chicken bouillon cubes

2 garlic cloves, minced, or equivalent amount of dehydrated minced garlic

1/2 teaspoon salt

Method: In large kettle or Dutch oven cook beef until no longer pink. Drain. Add remaining ingredients. Bring to a full boil. Reduce heat and simmer uncovered 1 hour or until rice is tender. This recipe is particularly good on a cold, blustery winter day because the fragrance wafts throughout the house, and the kitchen is warmed by the cooking of the soup.

Ice Box Rolls

by John Murray

John Murray is a member of the Kansas City Chapter with a passion for trying new recipes. He is happy to pass along his successes. Here are a couple of his favorites:


1 package active dry yeast dissolved in 1 cup warm water

3/4 cup sugar

1 stick margarine

1 cup warm mashed potatoes

1 teaspoon salt

1 cup water

6 cups flour

Method: Mix first four ingredients and let stand covered in warm place for two hours, possibly in turned-off oven with the light on. Then stir in the cup of cold water, salt, and about six cups flour to make a stiff dough. Place the dough in large container and cover with clear plastic wrap. Set in fridge and let stand for at least twenty-four hours. You can keep the dough chilled for several days. There is no need for kneading. Shape

dough into rolls and place in greased muffin or other pans to rise in a warm place for about two hours. Bake at 375 to 400 degrees for twenty minutes. Remove from oven and brush rolls with melted butter. Makes forty-eight.

Bourbon Balls

by John Murray


1 box of vanilla wafers

1 16-ounce package semi-sweet chocolate chips

2-1/2 cups chopped pecans

1-1/2 cups granulated sugar

3 tablespoons light Karo syrup

1/2 cup bourbon

Powdered sugar for rolling

Method: Melt chocolate in double boiler. Crush wafers and nuts. Add granulated sugar, syrup, and melted chocolate. Stir well to mix thoroughly and drop spoonfuls into powdered sugar. Place rolled candies in tightly covered tins.

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