The Braille Monitor                                                                                         October, 2003

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Recipes

This month's recipes were contributed by the NFB of Oklahoma.

Pistachio Salad

by Barbara Shelton

Barbara is the wife of state president Steve Shelton.

Ingredients:

1 20-ounce can crushed pineapple

1 3-3/4-ounce box instant pistachio pudding

1 8-ounce container Cool Whip

1 cup small marshmallows

1/2 cup chopped pecans

1 cup grated cheddar cheese

Method: Pour dry pudding mix over pineapple and juice. Stir well. Stir in marshmallows, nuts, and part of cheese. Fold in thawed Cool Whip. Spread in serving dish and garnish with additional cheese and nuts. Refrigerate for several hours before serving.

Mama's Strawberry Salad

by Sandra Giles

Sandra Giles is the secretary of the Tulsa Chapter. This is a recipe she thought had been lost when her mother died. However, the family found an envelope containing it, and it was served the following Thanksgiving. This is a recipe even people who do not like strawberries have liked after they had "just a taste." Sandra's husband likes it so much that, if there are leftovers, he will eat it for breakfast until it is gone.

Ingredients:

1 20-ounce box frozen strawberries

2 3-ounce boxes strawberry Jell-O

1 16-ounce can crushed pineapple

2 mashed bananas

1 16-ounce carton sour cream

2 cups boiling water

Method: Mix strawberries, bananas, and pineapple together. Dissolve Jell-O in hot water. Combine strawberry mixture with Jell-O. Let chill until firm, top with sour cream, and garnish with additional strawberries. This recipe and the previous one can be modified for a sugar-free diet using sugar-free and fat-free ingredients. Fresh strawberries can be substituted for frozen ones, but add an additional 3/4 cup water, and sweetener, (if desired).

Janet's Famous Pralines

by Janet Triplett

Janet Triplett is the president of the Tulsa Chapter. She is also secretary of the state affiliate. One of her goals this year is to get the Voice of the Diabetic into every doctor's office and hospital waiting room she can. Janet first made these candies when she lived in Louisiana. She warns us that she is not responsible for anything that happens if a diabetic eats one.

Janet Triplett
Janet Triplett

Ingredients:

1 stick margarine, not soft margarine because the candies will not set properly1 cup evaporated milk

1 cup sugar

1 cup light brown sugar

1 teaspoon vanilla

2-1/2 cups pecans, approximately

Method: Combine sugars, margarine, and milk in large saucepan. Cook over fairly high heat, stirring constantly, preferably with a wooden spoon, until mixture forms a soft ball when a little of the syrup is dropped into cold water. It will be about the consistency of hot fudge. Remove immediately from heat and add vanilla and pecans. Beat well with a wooden spoon until mixture becomes thick and creamy. Drop by spoonfuls onto wax paper and allow to cool. Note: Janet says she has never figured out how many the recipe makes. The candies can be placed between wax paper and stored for about two weeks, depending on how warm the storage area is. This recipe is a special treat for the holidays.

White Chili

by Janet Triplett

Janet comments that this is something she never heard of and never tasted until she came to Oklahoma. There are several versions around, and, if you know the right places to go, it is served in restaurants around the state.

Ingredients:

1 cup mixed uncooked dried beans

Water to cover the beans

2 teaspoons olive oil

1 large onion, chopped

1 teaspoon cumin seed, whole or ground

1 large clove garlic, minced

8 ounces pork tenderloin or boned chicken, cubed

2-1/2 cups fresh water (for cooking)

2-1/2 cups low-sodium chicken broth

3/4 teaspoon oregano

1/4 teaspoon crushed or ground red pepper

1 4-ounce can green chilies, chopped

Method: Soak beans in water overnight. Before cooking, pour off water and reserve in bowl. Heat olive oil in Dutch oven or 8-quart pot and brown onion, cumin, garlic, and meat. Add soaked dried beans, 2-1/2 cups water, and the chicken broth. Bring to a boil, cover, reduce heat, and simmer two hours, stirring occasionally. Add oregano, red pepper, and chilies and cook an additional thirty minutes. Serve hot.

Italian Potato Salad

by several interested members

This was introduced at a Federation picnic several years ago because it stays safe to eat in hot weather for quite a while. It was revived again when some of our technical people brought it to a dinner. This is also a good low-cholesterol potato salad. Delicious.

Ingredients:

2 pounds potatoes cooked with the skins on

6 eggs, hard boiled

5 ribs celery, chopped

1 bottle Seven Seas Viva Italia salad dressing

1/4 cup fresh dill weed

Salt to taste

Mayonnaise as desired

Method: Peel potatoes and slice to desired thickness. Place potatoes in a bowl and sprinkle dill weed and salt on each layer of potatoes until they are used up. Add chopped celery to potato mixture. Shake Seven Seas Viva Italia and pour on potatoes to moisten all slices. Stir potato mixture and place in refrigerator to marinate. Meanwhile boil eggs, and when they are cool, peel and slice them. Stir into potato mixture. Add more Viva Italia if the mixture seems dry and place in refrigerator. Just before serving add mayonnaise to taste and salt if desired.

Mexican Casserole

by Joe Triplett

Joe Triplett
Joe Triplett

Joe is the past president of the Tulsa Chapter and is currently a student at the Colorado Center for the Blind. He is also second vice president of the state affiliate and has participated in many volunteer activities. Joe has been a Federationist since the `70's. Janet found this recipe in some of Joe's papers, decided to try it, and then submitted it.

Ingredients:

1 medium jar picante sauce

1 pound hamburger

1 medium onion, chopped

1/2 medium bell pepper, chopped, or one small can chopped green chilies

1 can cream of celery soup

1 medium bag Doritos (any flavor), crushed

8 ounces shredded cheese

Method: Brown hamburger with onion and peppers. Drain off grease. Preheat oven to 350 degrees. Combine meat mixture with soup and picante sauce. Spray bottom of a casserole dish with cooking spray and place a layer of crushed chips on the bottom. Sprinkle a thin layer of cheese on top of chips. Add hamburger mixture. Top with remaining cheese. Bake at 350 degrees until cheese melts.

Suggestions: This is great with sharp cheddar, but some people have made this with Monterey Jack cheese and hot peppers. With all the varieties of Doritos available as well as various picante sauces and cheeses, the possibilities for this recipe are infinite.

Banana Nut Bread

by Sandra Giles

Ingredients:

1 yellow cake mix

1 small instant banana cream pudding mix

1/4 cup vegetable oil

4 eggs

1 cup water

3 bananas, mashed

3/4 cup chopped nuts

Method: Preheat oven to 350 degrees. Mix the first five ingredients together in a large bowl. Beat batter on medium speed for two minutes. Add mashed bananas. Stir in nuts. Grease 13-by-9-inch cake pan and pour in batter, smoothing the top. Bake at 350 degrees for fifty to sixty minutes or until a toothpick inserted in the center comes out dry. Let cool and enjoy.

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