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This month's recipes come from members of the National Federation of the Blind of Ohio.
Roast Chicken with Lemons
by Sylvia Cooley
Sylvia Cooley is secretary to the editor of the Braille Monitor. She has worked for the NFB since 1989. She and her family have raised their own chickens for almost twenty years. The chickens roam freely on the property and occasionally feast on Concord grapes and raspberries. Among her numerous chicken recipes, this classic Italian one is her favorite.
1 3- to 4-pound chicken, free-range is best
2 small lemons
Black pepper, ground fresh from the mill
Method: Preheat oven to 350 degrees. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about ten minutes on a slightly tilted plate to let all the water drain out of it. Thoroughly pat it dry all over with cloth or paper towels. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it in with your fingers over all its body and into its cavity. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture each lemon in at least twenty places, using an ice pick or a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
Place both lemons in the bird's cavity. Close the opening with toothpicks or with trussing needle and string. Close it well, but don't make it airtight because the chicken may burst. Tie legs together, making knots at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string is intended only to keep the thighs from spreading apart and splitting the skin.
Put the chicken into a roasting pan, breast side down. Do not add cooking fat of any kind. This bird is self-basting, so it will not stick to the pan. Place it in the upper third of the preheated oven. After thirty minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which is rather spectacular at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
Cook for another thirty to thirty-five minutes breast side up, then turn the oven thermostat up to 400 degrees, and cook for an additional twenty minutes. Calculate between twenty and twenty-five minutes total cooking time per pound. Do not turn the chicken again.
Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that collect on the platter are delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them because they may squirt.
If you want to eat the chicken warm, plan for dinner the moment it comes out of the oven. If any chicken is left over, it will be very tasty eaten after being refrigerated, kept moist with some of the cooking juices, and eaten after being brought back up to room temperature.
San Francisco Chocolate Pie
by Barbara Pierce
Barbara Pierce is president of the NFB of Ohio. She recently acquired this recipe onboard an aircraft. She was writing down recipes from the end of a mystery she had been reading when the woman in the next seat asked what she was doing. The Braille slate and stylus had caught her attention, but the fact that the recipe was for triple chocolate brownies was more interesting still. She mentioned that she had a pie recipe that was a chocolate-lover's dream. Taking Barbara's business card, she promised to e-mail the recipe, which she did as soon as she returned home. Here is the simple and delicious recipe:
1 commercially-made Oreo crumb crust, kept frozen
or 18 Oreo cookies, crushed (including filling)
3 tablespoons butter, melted
12 ounces semisweet real chocolate chips
5 egg yolks
3 tablespoons Kahlua
1-1/2 cups heavy cream
Method: If making the crust yourself, combine cookie crumbs and melted butter and press evenly across bottom and up sides of a large pie plate. Freeze for one hour or until ready to fill. In blender combine chocolate chips, egg yolks, and Kahlua. In microwave heat cream until it just comes to a boil. Do not let it actually boil. With blender at low speed, pour hot cream over chocolate mixture. The heat melts the chocolate and cooks the egg yolks. Blend until smooth. Pour into frozen shell and chill three hours or until set. Decorate with whipped topping and chocolate curls if desired. Do not freeze. This pie serves fourteen to sixteen people because it is so rich. It keeps well in the refrigerator for days.
by Karen Noles
Karen Noles is a member of the Ohio parents division and a member of the Miami Valley chapter. This is her mother's recipe.
2 cups plain flour
1 whole egg
1/2 cup water
3 egg yolks
1 teaspoon salt
Method: Mix all ingredients together to form a smooth dough. Roll out dough on wooden cutting board with rolling pin to desired thickness. Cut noodles into strips and let dry. If desired, you can substitute any kind of freshly made broth for the water. When ready to serve, cook noodles in boiling salted water. Do not overcook. Drain and use with your favorite sauce or in pasta salad.
Marinated Lime Chicken
by Virginia Mann
Virginia Mann is president of the Lake County chapter of the NFB of Ohio and a member of the state board of directors.
4 fresh limes, halved
1 chicken cut into pieces
1 small onion, sliced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 teaspoon dried thyme
2 tablespoons vegetable oil
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon pepper
Method: Rub lime halves over chicken pieces. Squeeze lime juice into a resealable plastic bag and add chicken. Add onion slices, garlic, red pepper flakes, thyme, oil, paprika, salt, and pepper to bag. Shake well. Refrigerate for at least thirty minutes. Preheat grill. Remove chicken from bag and discard bag. Arrange chicken, skin-side down, on grill. Cook, turning several times until juices run clear when meat is pierced with knife, about twenty minutes. Baste with marinade during cooking if desired.
Tip: When you bring the chicken home and before you put it in the freezer for later use, make up the marinade and freeze the chicken in the marinade. Defrost chicken as usual. Discard marinade and grill chicken as above.
Teatime Butterbite Cookies
by Virginia Mann
2 sticks butter
1/2 cup sugar
2 teaspoons vanilla extract
2 cups all‑purpose flour, sifted
1/2 teaspoon salt
1/2 cup confectioners' sugar, sifted
Method: Combine butter, sugar, and vanilla extract in a large bowl. Beat with an electric mixer at medium speed until light and fluffy, about two minutes. Combine flour and salt in a medium bowl; mix well. Add flour mixture to butter mixture, a half cup at a time, beating until just blended. Roll dough into a ball and chill in freezer for about thirty minutes.
Preheat oven to 350 degrees. Shape dough into one-inch balls. Return dough to freezer if it becomes too warm and sticky. Arrange balls two inches apart on greased baking sheets. Bake until cookies are just golden, about fifteen minutes. Meanwhile, place confectioner's sugar in a shallow bowl and roll hot cookies in sugar. Cool on a wire rack.
Hamburger Macaroni Casserole
by Bernadette Dressell
Bernie Dressell is an active member of the Cincinnati chapter. Her husband Paul is affiliate secretary. This recipe makes an easy and delicious supper.
1 pound ground meat
1 medium onion, chopped
1/2 cup celery, chopped (about two ribs)
1 clove garlic, minced, or one teaspoon garlic salt
1/2 teaspoon each thyme, basil, and oregano
1 7-ounce can mushroom stems and pieces
1 15-ounce can diced tomatoes
1 15-ounce can tomato sauce
salt and pepper to taste
1 cup macaroni
1/2 cup cheddar cheese (cubed)
A bit of butter
Method: Brown ground meat in large pan and add onion, celery, and mushrooms. Continue cooking for approximately ten minutes. Add all seasonings, tomatoes, and tomato sauce. Continue cooking on low, occasionally stirring. Cook macaroni according to package directions in boiling water while continuing to stir sauce. When macaroni is done, drain and place in three‑quart casserole. Sprinkle cheese on top and dot with butter. Pour meat sauce over macaroni. Heat oven to 350 degrees and place casserole in oven for fifteen to twenty minutes. Serves four to six.
24-Hour Cabbage Salad
by Pat Eschbach
Pat Eschbach is a longtime Federation leader in her own right. She is also the wife of past national board member and NFB of Ohio president Bob Eschbach. Pat is a wonderful cook. This recipe is bound to be delicious.
4 pounds cabbage
2 green peppers
1 tablespoon unflavored gelatin
1/4 cup cold water
1-1/2 cups sugar
1 cup vinegar
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon pepper
1 cup salad oil
Method: Grate all vegetables into a large bowl. Soften the gelatin in the cold water. Set aside. Heat sugar and vinegar to dissolve the sugar. Add seasonings and softened gelatin. Stir to dissolve gelatin. Cool this mixture to the thickness of cream. Add vegetable oil and mix with grated vegetables. Chill covered at least twenty-four hours. This salad improves as the flavors marry. It will keep for several days.
Gallo Pinto Beans
by Mary Pool
Mary Pool is president of the Stark County chapter and a member of the Ohio board of directors. She is a splendid cook, having been a vendor for many years before her retirement. She still lends a hand doing catering for her church. Last June and again this year she has traveled to Nicaragua with a group from her church to staff a week-long medical mission for rural people. Mary went along to help with the cooking. This is one of the recipes she used; she says that it is delicious.
1 cup Gallo pinto beans or small red kidney beans
1 bay leaf
1 small onion, peeled
2 large cloves garlic
1 1/2 cups rice
4 tablespoons oil
1 large onion. thinly sliced
Salt and freshly ground pepper
Method: Soak the beans overnight in water. The next day drain beans, place in large pot with two cups water. Pin the bay leaf to the small onion with a toothpick and add the garlic to the beans. Gradually bring to a boil. Reduce heat and simmer for forty to fifty minutes or until beans are tender, not soft. Add the salt the last ten minutes. Drain and rinse with cold water. Bring three cups of water to a boil with one teaspoon of salt, add rice, cover the pan and gently simmer for twenty minutes or until grains are tender. Uncover and let cool. This recipe can be prepared to this point up to twenty-four hours beforehand.
When ready to serve, heat oil in large saucepan, add the onions, and fry over medium heat for three to four minutes or until golden brown. Remove onions from oil with slotted spoon. (You can use the onions in soups, stews, or stock.) Add the beans and rice and cook over medium heat for six to eight minutes, or until the rice is golden brown and the mixture is aromatic. Season with salt and pepper to taste. Serves six.
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