The Braille Monitor                                                                                       April 2003

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Recipes

This month's recipes have been provided by members of the NFB of New Mexico.

Apple Crisp

by Tonia Trapp

Tonia Trapp is a member of the board of directors of the NFB of New Mexico and the new president of the Albuquerque chapter. She works as an advocate for the New Mexico Protection and Advocacy System, an agency devoted to advocating for the rights of people with disabilities. In her spare time Tonia enjoys reading, singing, and collecting music.

Tonia Trapp
Tonia Trapp

Ingredients:

6 apples, cored and sliced into bite-sized pieces

1/2 cup flour

1/2 cup butter softened

1/2 cup granulated sugar1/2 cup brown sugar, plus a little more

1 teaspoon cinnamon1 cup quick oats

Method: Combine all ingredients except apples in a bowl and mix well. The mixture should be crumbly. Arrange apples in buttered 9-by-13-inch baking pan. Sprinkle apples with some additional brown sugar. Spoon the crumb mixture over the apples, covering them as thoroughly as possible. Bake for forty minutes at 350 degrees.

Wyoming Whopper Cookies

by Jim Babb

Jim is a former Ohioan and thirty-five-year employee of the Ohio Rehabilitation Services Commission. He is now happily retired in beautiful Albuquerque, New Mexico. The cookie recipe has been a family favorite for many years.

Ingredients:

2/3 cup butter or margarine (softened)

1-1/4 cups brown sugar, packed

3/4 cup sugar

3 eggs, beaten

1-1/2 cups chunky peanut butter

6 cups old-fashioned rolled oats

2 teaspoons baking soda

1-1/2 cups raisins

2 cups (12 ounces) chocolate chips (I use milk chocolate chips)

Method: Blend together butter, sugar, eggs, and peanut butter. Mix until smooth. Add oats, baking soda, raisins, and chocolate chips (dough will be sticky). Drop dough by large spoonfuls onto a greased baking sheet. Flatten cookies slightly with back of spoon. Bake at 350 degrees for about fifteen minutes. Makes about two-and-a-half dozen large cookies.

Green Chili Stew

by Christine Hall

Christine Hall is a longtime Federationist. She currently serves on the board of directors of the NFB of New Mexico, is the first vice president of the Albuquerque chapter, and is the president of the SAGE division, serving blind seniors in New Mexico. She enjoys cooking when she has the time and, since moving to New Mexico, has learned how to prepare dishes with green chilies.

Christine Hall
Christine Hall

Ingredients:

6 boneless, skinless chicken thighs, cut in bite-size pieces

Olive oil

1 large onion, chopped

3 cloves garlic, minced

4 green chilies or 1 can chili Ortega, chopped

6 potatoes, cubed in bite-size pieces

Water

1 cup frozen corn

1 can pinto beans

Salt and pepper to taste

Method: Lightly coat the bottom of a heavy Dutch oven with olive oil. Place cut-up chicken in pan. Salt and pepper chicken and begin browning. Add minced garlic and continue to brown. Add chopped onion to pan and sauté until onion is soft. Add potatoes, more salt and pepper, and enough water to cover potatoes and chicken mixture. Bring to a boil and reduce heat to a simmer. Cover pan if you wish and keep an eye on the liquid level, adding more water if necessary. Simmer until potatoes are tender. Add chopped green chilies, corn, and beans. Bring back to a boil and simmer about five more minutes. Let stand for ten minutes before serving.

Corn Pie

by Marsha Ogilvie

Marsha Ogilvie is a member of the Albuquerque chapter and an anthropologist in the Southwestern United States, where they love green chilies, in case this fact was not already obvious. Marcia reports that this recipe is easy to fix, and everyone loves it.

Ingredients:

2 cans cream-style corn

3/4 pound jack cheese, grated or cubed

1 cup flour

2 well-beaten eggs

Green chilies, as desired

Salt and pepper to taste

Method: Mix corn and flour together until flour lumps dissolve. Blend beaten eggs into corn mixture. Add salt and pepper. Pour half of the mixture into a greased baking dish. Place grated cheese and green chilies on top of the corn mixture. Top with remaining mixture and bake approximately 1 hour, or until pie is firm. Cool. Cut into squares and serve.

Green Chili Cheese Rice

by Gail Wagner

Gail Wagner has taught blind children for nineteen years in Albuquerque, New Mexico. She has been an active member of the NFB since she was sixteen and currently serves on the board of directors of the Albuquerque chapter.

Gail Wagner
Gail Wagner

Ingredients:

6 ounces diced green chilies (hot or mild)

1 cup sour cream

1 cup Monterey Jack cheese (cubed)

2 cups instant rice

1 teaspoon garlic powder

1 teaspoon salt

Paprika for garnish

Method: Prepare the rice according to package directions. While the rice is still hot, stir in all the other ingredients using a wooden spoon. Place the rice mixture into a buttered baking dish. Cover and bake at 350 degrees for about thirty minutes, until the mixture is bubbly. Remove from oven and lightly sprinkle with paprika. Serves eight to ten as a side dish.

 

Caramel Apple Dip

by Veronica Smith

Veronica Smith joined the NFB in 1989 and says that she has loved every moment since. She has served as chapter secretary and board member. She also recruits associates. She is a happy wife and mother.

Ingredients:

4 or 5 tart apples, peeled, sliced, and cored

1/2 cup pineapple juice

16 ounces soft cream cheese

3/4 cup brown sugar

1 tablespoon vanilla

Method: Place apple slices into 1/2 cup pineapple juice and refrigerate overnight. In another bowl beat cream cheese, vanilla, and brown sugar until smooth. Refrigerate that mixture overnight also. When ready to serve, drain pineapple juice from apple slices and dip each into the sweetened cream cheese.

Gold Bars

by Jessica Bachicha

Jessica Bachicha is an active member of the NFB of New Mexico. She was a 2003 NFB scholarship winner and is currently a student at the University of New Mexico.

Jessica Bachicha
Jessica Bachicha

Ingredients:

2 cups crunchy peanut butter

2 cups Rice Krispies

2 cups powdered sugar, sifted

4 tablespoons melted margarine or butter

2 tablespoons light corn syrup

11 standard Hershey chocolate bars, melted

Method: Mix peanut butter, Rice Krispies, powdered sugar, melted margarine, and light corn syrup until well blended. Press mixture evenly into a 9-by-13-inch pan that has been lined with plastic wrap over light oil. Melt chocolate bars in double boiler. Spread evenly over Rice Krispie mixture; chill until set but not hard (chocolate will begin to lose its shiny appearance). Cut into pieces of desired size. Return to refrigerator until chocolate has hardened completely. Remove from pan and store in tightly covered container in refrigerator until ready to serve.

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