The Braille Monitor                                                                                       June 2003

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Recipes

This month's recipes were contributed by members of the NFB of North Carolina.

Chocolate Pie

by Kathy Jones

Kathy Jones is the wife of Tim Jones, the newly elected president of the NFB of North Carolina.

Ingredients:

4 cups sugar

1 cup cocoa powder

1/2 cup flour

1 can evaporated milk

2 cups water

2 baked pie shells, not deep-dish

Method: Combine sugar, cocoa, flour, milk, and water. Cook over medium heat stirring constantly until thickened. Pour mixture into prepared crusts and set aside.

Meringue for Pies

Beat four egg whites until soft peaks form. Gradually add two teaspoons cream of tartar, 1/2 cup sugar, and a pinch of salt as you beat whites into stiff peaks. Spread meringue on cooled pies and bake at 375 degrees just until meringue is as brown as you like it; begin checking after fifteen minutes. Cool on wire rack and then chill in refrigerator until time to serve, or eat warm.

Sweet Potato Pie

by Kathy Jones

Ingredients:

6 to 8 large sweet potatoes, peeled, or 1 large can, well-drained

1 1/2 cups sugar

1/4 cup flour

1 egg

1 teaspoon vanilla

Method: Boil potatoes until tender (or use canned). Mash potatoes by hand or beat them in an electric mixer. Add sugar, egg, flour, and flavoring and enough milk or water to bind the mixture, but it should remain stiff. Pour into greased nine-by-twelve-inch baking dish or pan and bake in a 350-degree oven for about thirty minutes. Pie can be eaten hot or cold.

Potato Chip Cookies

by Pat Robbins

Pat Robbins is a member of the Charlotte chapter and serves on the chapter's board of directors.

Ingredients:

1 pound margarine

1 cup sugar

2 egg yolks

2 teaspoons vanilla

3 cups flour

1 cup potato chips, crushed (1 snack pack)

1 cup chopped nuts

Powdered sugar

Method: Cream together margarine and sugar. Add vanilla and egg yolks. Work in flour. Add potato chips and nuts, stirring well. Drop by teaspoonfuls onto greased cookie sheet. These cookies rise very little, so you can place them close together. Bake at 350 degrees for fifteen minutes. Roll in powdered sugar. Makes about four dozen cookies.

Bob's Clam Chowder

by Dottie Neely

Dottie Neely is president of the Greensboro chapter and is a member of the NFB of North Carolina board of directors.

Dottie Neely
Dottie Neely

Ingredients:

4 to 6 large potatoes, peeled and quartered

1 large onion

1 pound bacon

2 to 3 cups minced clams (Fresh are best, but you can use canned.)

1 stick butter or margarine

1 can whole kernel corn (optional)

Salt and pepper to taste

1 to 2 quarts half-and-half

Method: Grind potatoes, onion, and bacon in food processor or grinder, then fry in a skillet. Drain grease away and set mixture aside in a large soup pot. Place minced clams on top of fried potatoes. Add salt and pepper to taste. Melt butter and add to pot. Drain corn and add, if you desire. Pour over enough half-and-half to cover all ingredients. Heat through over low to medium heat, stirring often. Serve hot.

Cold German Potato Salad

by Dottie Neely

Ingredients:

8 to 10 potatoes, cooked and cubed

4 to 5 celery ribs, diced

1 medium onion, diced

10 eggs, boiled and diced

Method: Prepare potatoes, boiled eggs, celery, and onion. Place in large covered bowl and refrigerate while making the cooked dressing.

Dressing Ingredients:

3 eggs, lightly beaten

1 stick margarine

1 cup sugar

1 cup vinegar

1/2 cup water

salt and pepper to taste

1 small can evaporated milk

Salt and pepper to taste

Parsley flakes, optional

Method: To make the dressing, place beaten eggs, margarine, sugar, vinegar, and water in a medium sauce pan and heat on medium, stirring constantly until margarine is melted and sauce thickens. Do not boil. Remove from heat and let stand a half hour, beating with wire whisk several times. Add salt and pepper to taste. Alternately add a half cup of the cooked dressing and one half of the can of evaporated milk to the potato mixture, stirring well until all of the salad is well coated. If more dressing is necessary, add equal parts cooked dressing and evaporated milk until the consistency is correct. You may also add parsley flakes and salt and pepper to taste at this point. Cover and refrigerate for at least two hours before serving. Cover leftover dressing and refrigerate for use in next salad.

Broccoli Casserole

by Hazel Staley

Hazel Staley is a former president of the North Carolina affiliate, current first vice president, and vice president and secretary of the Charlotte chapter.

Hazel Staley
Hazel Staley

Ingredients:

2 10-ounce packages frozen chopped broccoli

2 eggs, beaten

1 can cream of chicken soup

1 cup grated cheese

1 cup mayonnaise

Ritz cracker crumbs

butter

Method: Cook broccoli according to package directions for five minutes and drain. Combine eggs, soup, cheese, and mayonnaise. Fold into broccoli and pour into 2-quart greased casserole dish. Cover with cracker crumbs and dot with butter. Bake at 350 degrees for thirty minutes. Serves eight.

Hamburger Salad Sandwiches

by Penny Gruber

Penny Gruber is the wife of Herman Gruber, immediate past president of the North Carolina affiliate.

Penny Gruber
Penny Gruber

Ingredients:

1 pound ground beef

1 medium onion, chopped

1 garlic clove, minced

1 medium tomato, chopped

1/2 cup mayonnaise

1/3 cup chopped dill pickles

2 tablespoons prepared mustard

1/2 teaspoon pepper

1/2 teaspoon salt

6 hamburger buns, split

Method: In a skillet cook beef, onion, and garlic until meat is browned. Drain. Cool and add remaining ingredients, except buns, and stir thoroughly. Spoon about half a cup of meat mixture onto each bun. Serves six.

Coconut Hot Milk Cake

by Penny Gruber

Ingredients:

1 box Duncan Hines butter recipe cake mix

3 large eggs

1/2 cup margarine

2/3 cup water

1 1/2 teaspoons almond flavoring

Method: Soften margarine to room temperature. Grease sides and bottom of baking pan with cooking spray. Using electric mixer, blend dry cake mix, water, butter, eggs, and almond flavoring in large bowl at low speed until moistened (about thirty seconds). Beat at medium speed for about four minutes. Pour batter into pan and bake immediately at 375 degrees. I usually use a 9-by-13-inch pan, but you can use two round layer cake pans. Cook according to package directions.

Icing Ingredients:

2 cups sugar

2 12-ounce packages frozen coconut

1-1/4 cups milk

Method: Combine all ingredients and bring to a boil. Pour over cake in pan. Delicious.

Quick Fudge Cake

by Penny Gruber

Ingredients:

2 cups flour

3 tablespoons cocoa

2 cups sugar

2 sticks margarine

1 cup water

1/2 cup buttermilk

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

Method: Mix together the first three ingredients and set aside. Bring margarine, water, and buttermilk just to a boil. Stir the hot liquid into dry ingredients and then work in the remaining ingredients. Bake at 400 degrees for about thirty minutes in large one-layer pan.

Frosting ingredients:

1/2 cup solid Crisco

1/4 teaspoon salt

2 cups sugar

1/4 cup cocoa

2/3 cup milk

2 teaspoons vanilla

1 1-pound box confectioner's sugar

Method: Combine all frosting ingredients except confectioner's sugar and bring to a rapid boil, then cook for three minutes. Remove from heat and add one box confectioner's sugar. Stir to mix all ingredients and to eliminate lumps in the sugar. Pour frosting over cooled cake.

Salmon Burgers

by Penny Gruber

Ingredients:

1 15-1/2-ounce can salmon

3/4 cup uncooked quick oats

1/2 cup finely chopped onion

1 egg, slightly beaten

2 tablespoons parsley

2 tablespoons lemon juice

1/2 teaspoon salt

pepper to taste

1 tablespoon Worcestershire sauce

2 tablespoons oil

4 hamburger buns

lettuce and tomato

Method: Drain and flake salmon. Combine salmon, oats, onion, egg, parsley, lemon juice, Worcestershire sauce, salt, and pepper; mix well. Shape mixture into four patties. Pan fry on both sides in hot oil until golden brown. Serve salmon patties in buns with lettuce and tomato. Serves four.

Dixie Goulash

by Penny Gruber

Ingredients:

1-pound box small elbow macaroni

1 pound ground beef

salt and pepper to taste

2 to 3 cups grated sharp cheese

2 tablespoons dried minced onions

1 can tomatoes with Italian spices

Method: Cook macaroni according to package directions until tender; drain well. Place in a large mixing bowl and add tomatoes and spices. Brown ground meat, drain grease, and add to macaroni mixture. Coat an oblong baking dish with cooking spray. Pour mixture into the baking dish and cover with the grated cheese. Bake at 350 degrees for thirty to forty-five minutes, until mixture is bubbling and cheese has melted.

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