The Braille Monitor                                                                                       November 2002

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Recipes

This month's recipes have been provided by members of the Montana affiliate.

Vegetable Hash

by Myrle Tompkins

Myrle Tompkins is president of the NFB affiliate in Montana. She comments that this recipe depends on acquiring celery root. Sometimes it is hard to find but well worth the hunt. It makes a great company dish, and it goes well with any meat.

Myrle Tompkins
Myrle Tompkins

Ingredients:

2-3/4 cups diced celery root

1-3/4 cups diced turnips

3-1/2 cups diced parsnips

1-1/4 cups diced carrots

1 cup diced potatoes

2 cloves minced garlic

1/2 cup chopped onion

3 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon thyme

1 teaspoon chopped fresh rosemary

1/4 cup white wine vinegar

Method: Combine vegetables in large bowl with garlic and onion. Mix well. Heat oil in large, deep frying pan over medium high heat. Add diced vegetables and sauté for fifteen minutes, turning with spatula occasionally. Add salt, thyme, and rosemary. Add vinegar and toss while continuing to cook, until vinegar has evaporated. Place pan in oven preheated to 350 degrees. Bake from forty-five minutes to one and a half hours, until vegetables are soft and surface begins to brown. Serves eight to ten.

Elk Jerky

by Jim Marks

Jim Marks, Missoula Chapter president, serves on the NFB Scholarship Committee. He is the director of Disability Services for Students at the University of Montana-Missoula. His wife Karen, fourteen-year-old daughter Emily, and twelve-year-old son Neil tolerate his annual hunting hobby.

Jim Marks
Jim Marks

Ingredients:

Shoot an elk and grind some into hamburger. Venison makes a respectable substitute, as do several other kinds of wild game. If wild game is not available, use the leanest and freshest possible ground beef.

1/2 cup jerky spices

Method: Mix jerky spices with about 4 pounds of elk hamburger. I like to use Hi-Country Jerky Seasoning, which is made in the town of Lincoln, Montana, near the former home of the Unabomber. Hi-Country makes several flavors, but I prefer the original. Just follow the instructions on the box. Their contact information is Hi-Country Snack Foods, Inc., PO Box 159, Lincoln, Montana 59639, phone (800) 433-3916, <http://www.hicountry.com>, <mt@hicountry.com>.

To make the jerky unique, add black and/or red pepper, salt, Tabasco sauce, and cayenne pepper to taste. Amounts vary depending on taste. No two batches of my jerky taste quite the same. After thoroughly mixing in the spices—the mixing is much like kneading bread—cover the mixture and place in the refrigerator for twenty-four hours. Knead the mixture thoroughly one more time before forming the meat into strips for drying. The strips can be made by pressing the meat into thin patties and then cutting, by using a jerky form, or by using a jerky shooter. The jerky shooter works best. Wal*Mart sells both the forms and the shooters [in Montana, at least].

Lay the strips either on the trays of a food dehydrator or on a cookie sheet for oven drying. Dry the strips at about 125 degrees for four to six hours, turning them at least once about halfway through the drying process.

After the jerky cools completely, place in a large Ziplock bag. Keep the jerky in the refrigerator until you plan to use it. It lasts about five days without refrigeration. Hi-Country does provide preservatives in a separate pouch, but I never use the stuff. Jerky doesn't stay around my house long enough to warrant the preservatives.

Montana Lemon Caper Campfire Trout

by Marty Greiser

Marty Greiser is the second vice president of the National Organization of Parents of Blind Children and has been a board member or an officer for twelve of the fourteen years of his involvement with the division.

Marty Greiser
Marty Greiser

Ingredients:

1 pound trout (only head and entrails removed)

1 fresh lemon, thinly sliced

1 clove garlic, thinly sliced

1 teaspoon capers

1 teaspoon crushed thyme

1 teaspoon butter

Method: Place fish on foil square, large enough to wrap the fish tightly. Place butter, 1/2 teaspoon capers, 1/2 teaspoon thyme, and a few slices of lemon and garlic in the body cavity. Arrange additional slices of lemon and garlic and the remaining capers and thyme on top of the fish. Salt and pepper to taste. Wrap tightly and place on a grate above a bed of coals. Cook at least five minutes a side, but not more than ten minutes a side, depending on the size of the fish and temperature of the fire. Bon appétit.

Easy Barbecue Sauce

by Joy Breslauer

Since marrying into the Federation in 1997, Joy has served on several committees and is treasurer of her local chapter. She was the cooking instructor for the affiliate's summer orientation program in 2000. She is currently the editor of the affiliate newsletter, the Observer.

Joy Breslauer
Joy Breslauer

Ingredients:

1 cup soy sauce

1/2 cup Worcestershire sauce

2 to 4 tablespoons orange liqueur or orange juice

Method: Combine ingredients, shake well, and chill. Brush on several times while grilling. Good on chicken or pork.

 

 

 

Honey-Mustard Chicken

by Joy Breslauer

Ingredients:

4 tablespoons honey

3 tablespoons prepared mustard

2 tablespoons butter or margarine

1 tablespoon lemon juice

6 to 8 pieces chicken

Method: Combine first four ingredients in a small saucepan and heat slowly, until butter or margarine nearly melts. Dip six to eight chicken pieces in this mixture and place in a lightly greased or lightly sprayed nonstick 13-by-9-inch baking pan, skin side up if using chicken with skin on. Pour any remaining sauce over chicken. Bake uncovered at 350 degrees for forty-five to fifty minutes, perhaps thirty to thirty-five minutes for skinless, boneless chicken. Simple and wonderful. Variations: Try one tablespoon Worcestershire sauce instead of lemon juice. This makes it taste like an entirely different recipe. Experiment with other substitutions for the lemon juice such as soy sauce, teriyaki sauce, A1, Heinz 57, regular or hot-style catsup, salsa, or barbecue sauce.

Patty's Fudge

by Patty Howse

Patty is the wife of Dick Howse, Great Falls Chapter president. Everyone looks forward to her contributions to potlucks and bake sales. This is a big hit at the annual Christmas stroll.

Ingredients:

4-1/2 cups sugar

1 stick (1/2 cup) butter

1 large can evaporated milk

1 10-1/2-ounce bag miniature marshmallows

1 12-ounce package Nestle's semisweet chocolate morsels

1 large Hershey chocolate bar, about 7-1/2 ounces, broken into pieces

1 quart pecans or walnuts, chopped

Method: Bring sugar, butter, and milk to a full boil; then continue to cook for eight minutes. When time is up, stir in marshmallows, chocolate chips, and chocolate bar; stir to melt. Beat until creamy. Stir in nuts. Pour into a 13-by-9-inch greased pan. Fudge is easier to remove if pan is lined with two thicknesses of waxed paper. Cool. Remove and cut into squares. Makes four pounds.

Braised Swiss Steak

by Betty Lou Berg

Betty Lou Berg is third vice president and former secretary of the Montana affiliate.

Ingredients:

1-1/2 pounds round steak

3 tablespoons flour

2 tablespoons vegetable oil

1/2 cup sliced carrots

1/2 cup chopped onion

2 tablespoons chopped parsley

3 whole cloves

2 bay leaves

1 teaspoon salt

1/2 teaspoon gravy seasoning

1/4 teaspoon thyme

1/8 teaspoon pepper

1 cup water

Method: Wipe steak with damp paper towels. Coat with two tablespoons flour. In hot oil in large skillet brown steak well on both sides (fifteen to twenty minutes). Add onion, chopped carrots, parsley, cloves, bay leaves, salt, gravy seasoning, thyme, pepper, and water. Bring pan contents to a boil, then reduce heat and simmer, covered, for two to two-and-a-half hours. Add more water if needed. Remove steak to serving dish. Combine remaining one tablespoon of the flour with 1/4 cup water. Stir into liquid in the skillet and bring to a boil, then reduce heat and simmer, stirring for about three minutes while mixture thickens. Remove cloves and bay leaves and pour over steak to serve.

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