The Braille Monitor                                                                                         November, 2003

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Recipes

This month's holiday recipes have been gathered by members of the NFB of Oregon.

London Fog

by Sally Edmonds

Sally Edmonds has served as treasurer of the Lane County Chapter since 1994. Two of her four children are blind, including Carla McQuillan.

Ingredients:

2 parts strong cold coffee

1 part bourbon

1 part vanilla ice cream

Method: Combine all ingredients and serve cold.

 

Hot Crab Triangles

by Sally Edmonds

Ingredients:

6 ounces cream cheese

1/2 teaspoon dry mustard

1 tablespoon milk

1/4 teaspoon salt

dash cayenne pepper

6 ounces white crab meat

2 tablespoons minced chives or green onion

1 tablespoon minced garlic

2 tablespoons finely chopped almonds or walnuts

6 slices bread cut into triangles

paprika

Method: Preheat oven to 400 degrees. Combine all ingredients except bread and paprika until well blended. Spread crab mixture on bread triangles. Sprinkle with paprika. Bake for ten to twelve minutes. Transfer to platter and serve immediately.

 

Rumaki Spread

by Sally Edmonds

Ingredients:

1/2 pound chicken livers

1 tablespoon oil

2 tablespoons lemon juice

1 tablespoon soy sauce

2 teaspoons brown sugar

1 can water chestnuts (drained and chopped)

4 slices cooked bacon, crumbled

1 teaspoon chopped green onion

1/2 teaspoon dry mustard

1/4 teaspoon ginger

garlic salt to taste

Method: Sauté livers in oil. Puree in food processor. Combine all ingredients except bacon, chestnuts, and green onion, and blend in food processor. Stir in water chestnuts and bacon. Chill. Before serving, garnish with green onion. Serve with crackers.

 

Hot Spiced Cider

by Carla McQuillan

Carla McQuillan is president of the NFB of Oregon and a member of the board of directors of the National Federation of the Blind.

Carla McQuillan
Carla McQuillan

Ingredients:

1 orange (washed)

10 whole cloves

1 cinnamon stick

2 lemon slices

1 gallon apple cider

Method: Pierce orange in several places. Insert stick end of each clove into the orange rind. Place all ingredients in a slow cooker or large covered pot. Heat for at least three hours, maintaining a low simmer. Serve hot as is or spiked with vodka or rum.

 

Holiday Punch

by Carla McQuillan

Ingredients:

1 gallon cranberry juice

16 ounces frozen orange juice concentrate

1 2-liter bottle of 7-Up or club soda

Method: Combine all ingredients in a punch bowl. Stir until the orange juice is fully melted. Serve as is or spiked with vodka or rum.

 

Garlic Dipping Oil

by Carla McQuillan

Ingredients:

1/2 cup extra virgin olive oil

6 to 8 cloves garlic, minced

1/2 teaspoon salt

2 to 4 sprigs fresh basil, chopped (optional)

French bread for dipping

Method: Combine salt, garlic, and basil. Crush in a mortar and pestle or with the back of a spoon to release flavors. Add oil. Stir and let stand for at least one hour. Drizzle over slices of fresh bread. Serve on bread plates with balsamic vinegar.

 

Antipasto Kabobs

by Carla McQuillan

Carla says that this is not your same old boring veggie plate!

Ingredients:

1 9-ounce package fresh cheese tortelloni or ravioli

1 can (14 ounces) quartered artichoke hearts packed in water, rinsed and drained

1 small red pepper, seeded and cut into 40 chunks

20 small fresh mushrooms, cut in half

10 jumbo pitted black olives cut in half

10 large pimento-stuffed green olives cut in half

20 wooden skewers (10 inches long)

1 bottle fat-free Italian dressing

Method: Prepare tortelloni according to package directions. Rinse with cold water. Drain. Cut large artichoke heart quarters in half lengthwise in order to get twenty pieces. Thread ingredients on skewers as follows: pepper chunk, mushroom half, tortelloni, black olive half, artichoke heart, green olive half, tortelloni, mushroom half, and pepper chunk. Arrange kabobs in a single layer in a shallow dish. Pour dressing evenly over kabobs, turning them to coat. Cover. Chill at least two hours, turning kabobs occasionally. Drain off dressing before serving. (Reserve drained dressing for other uses.)

 

Gougères

by Bob Brock

This is a traditional appetizer from Burgundy. Carolyn Brock, president of the Rose City Chapter, says: My husband Bob and I have lived for long periods in Burgundy, France. The local appetizer is a sort of puff pastry, salty instead of sweet, containing cheese. They are called gougères (pronounced "goo-jhair"), and they are wonderful. I wish I could claim to be the expert, but Bob has adopted them as his specialty, and I specialize in eating them! The recipe is very easy if you don't mind physical labor.

Ingredients:

5 tablespoons butter

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

1 cup water

1 cup all-purpose flour

1 cup grated Gruyère cheese (regular Swiss cheese will do, but it's not as good)

5 large eggs, room temperature (very important!)

Method: Preheat oven to 425 degrees. Set oven rack in top third of oven. Lightly grease cookie sheets and set aside. Add butter, salt, pepper, and nutmeg to one cup water in medium saucepan and bring to a boil over medium-high heat. When butter is melted, reduce heat to low. Add flour all at once to saucepan and cook over low heat, beating with a wooden spoon for one minute, until the mixture pulls away from the sides of the pan. Remove pan from heat. Add cheese to flour mixture and beat in with a wooden spoon until well incorporated. Add four of the eggs, beating each in until it is completely absorbed. Continue beating mixture until it is smooth, shiny, and firm. (If you don't fear that your arm will fall off, you're not doing this properly.) Drop mixture by spoonfuls onto the greased cookie sheets. Beat remaining egg with 1/2 tablespoon of water, then brush tops of the gougères with the egg glaze. Bake gougères for fifteen to twenty minutes, or until they are golden brown and have doubled in size. Serve hot or at room temperature. Makes about three dozen.

 

Dilled Chicken and Potato Salad

by Linda Hubbard

Linda Hubbard is a relatively new member of the Rose City Chapter, having joined when an NFB Corps team revitalized the chapter in 2002. She is the mother of two grown daughters and has recently returned to school. She was a 2002 NFB of Oregon scholarship winner.

Ingredients:

3 medium red potatoes, cut into bite-size pieces

5 tablespoons olive oil

2 tablespoons wine vinegar

1-1/4 pounds skinless, boneless chicken breasts, poached and cut into bite-sized pieces (or a package of Louis Rich grilled chicken)

2 tablespoons minced fresh dill or 1-1/2 teaspoons dried dill

3 green onions, finely sliced

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

Dash cayenne pepper

Method: In a medium saucepan cook potatoes covered in boiling salted water until just tender, about ten minutes. Drain. Toss warm potatoes in oil and vinegar. Let cool for fifteen to twenty minutes, tossing several times. Add chicken, dill, onions, lemon juice, salt, black pepper, and cayenne. Toss to mix well. Cover and refrigerate until serving time. Serve slightly chilled or at room temperature.

 

Gingersnap Cookies

by Linda Hubbard

Ingredients:

3/4 cup shortening (I use butter or margarine)

1 cup sugar

4 tablespoons molasses

1 egg

2 cups flour

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1/2 teaspoon salt

2 teaspoons baking soda

 Method: Thoroughly cream shortening and sugar. Add molasses and well-beaten egg. Add dry ingredients and beat or stir well. I have found that I have to add a little more flour or the dough is too sticky. [The editor uses an almost identical recipe and chills the dough before making out the cookies, thus avoiding using additional flour.] Roll into small balls, dip or roll in granulated sugar, and place two inches apart on greased cookie sheet. Bake at 375 degrees for eight to ten minutes. Store in airtight container.

 

Apple Crisp

by Ruth Ann Homan

 Ruth Ann Homan is a retired elementary school teacher who has lived in Asia for most of her career. She has recently volunteered to serve as the coordinator for a proposed senior blind division in Oregon. She is also trained as a clown and volunteers her talent in children's hospital wards and in hospice. Ruth joined Portland's Rose City Chapter in June of 2002. She is a motivational speaker who believes that enjoying good food is one of the pleasures of life. Bon appétit.

Ingredients:

4 or 5 large tart apples, peeled and sliced (other fresh or frozen fruit may be substituted)

1/3 cup butter at room temperature

2/3 cup raw sugar

1/2 cup oatmeal, not instant

1/2 cup flour

nutmeg and cinnamon to taste

Method: Preheat oven to 350 degrees. Grease an eight-by-eight-inch square baking dish and arrange apple slices in dish. Sprinkle with cinnamon and nutmeg. In a small bowl blend butter and sugar together with a pastry blender or two knives used scissor fashion. Then add oatmeal and flour. Stir to mix and sprinkle this crumble over the fruit. Sprinkle more nutmeg and cinnamon on top. Bake thirty minutes. Serve warm with light cream or eggnog.

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