The Braille Monitor                                                                                              March, 2004

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This month's recipes come from members of the National Federation of the Blind of South Carolina.

Carolina or She-Crab Soup

by Betty Capps

Betty Capps
Betty Capps

Betty Capps is the wife of Don Capps, president emeritus of the NFB of South Carolina and the senior member of the NFB board of directors. She is a longtime leader of the Federation in her own right and a wonderful cook, as the following recipes will demonstrate.


1 pint milk

4 blades whole mace

2 pieces lemon peel

1 pound white crab meat

Half-stick butter

1 pint cream

1/4 cup cracker crumbs

Salt and pepper to taste

Method: Place milk in top of double boiler with mace and lemon peel and allow to simmer for a few minutes. Then add crab, butter, and cream and cook for fifteen minutes. Thicken with cracker crumbs, season with salt and pepper, and allow to stand on back of stove for a few minutes to bring out the flavor. Makes six servings.

Homemade Cinnamon Sauce

by Betty Capps


1/3 cup sugar

2 teaspoons corn starch

Dash salt

1/4 teaspoon cinnamon

2/3 cup water

2 tablespoons red hots

Method: Stir all ingredients together in a sauce pan until cornstarch lumps have dissolved and then cook, continuing to stir, over medium heat. Bring to a boil and cook for a minute or two more, stirring frequently. Serve warm over warm apple dumplings. Makes about two-thirds of a cup or enough for six dumplings. You may also serve over sliced pound cake.

Easy Egg Custard Pie

by Betty Capps


4 eggs

1 1/2 cups sugar

1/2 cup self‑rising flour

2 cups milk

1 1/2 teaspoons vanilla

1/2 stick butter, melted

Method: Beat eggs. Blend in sugar and flour. Add remaining ingredients. Pour into greased pie pan, and place on a cookie sheet. Bake at 350 degrees for forty minutes or until knife inserted in center comes out clean. Note: This easy pie forms its own crust.

Hawaiian Salad

by Betty Capps


1 package lime Jell-O

1 package lemon Jell-O

2 cups very hot water

1 20-ounce can crushed pineapple

1 5-ounce can evaporated milk

1 cup pecans, chopped

2 cups cottage cheese

1 cup mayonnaise

Method: Combine packages of Jell-O in hot water. Mix until dissolved. Add remaining ingredients. Mix well. Pour into a casserole dish. Refrigerate until set.

Chocolate Pound Cake

by Darlene Houck

Darlene Houck
Darlene Houck

Darlene Houck is the wife of NFB of South Carolina leader and Federation Center Executive Director David Houck.


1/2 pound butter or margarine at room temperature

1/2 cup shortening

3 cups sugar

5 eggs

1 cup milk

1 teaspoon vanilla or peppermint extract

3 cups flour, sifted

1/2 teaspoon baking powder

1/2 teaspoon salt

4 heaping tablespoons cocoa (vary to taste)

Method: Combine butter or margarine, shortening, and sugar. Mix well and beat five minutes at low speed. Add eggs one at a time, beating well after adding each. Add vanilla or peppermint extract. Sift together flour, baking powder, salt, and cocoa. Alternately beat in milk and dry ingredients until all have been worked in. Pour batter into a greased bundt or tube pan that has been dusted with cocoa. Bake at 325 degrees for one hour and twenty minutes. Remove cake from oven when toothpick inserted in center comes out clean. Cool cake slightly before removing from pan to cool completely on rack.

Chocolate Frosting

6 tablespoons butter or margarine (softened)

3/4 cups cocoa

1 box confectioner's sugar

1/3 cup milk

1 teaspoon vanilla or peppermint extract

Method: Cream butter or margarine. Add cocoa and confectionery sugar alternately with milk. Beat with electric mixer. Add peppermint or vanilla extract. Additional milk or sugar may be added to achieve spreading consistency.

Potato Casserole

by Kim Diggs

Kim and Jordan Diggs
Kim and Jordan Diggs

Kim Diggs is the wife of Parnell Diggs, president of the NFB of South Carolina.


1 32-ounce package frozen hash brown potatoes

2 cans cream of potato soup

16 ounces sour cream

2 cups grated sharp cheese

1 1/4 cups Parmesan cheese

Method: Thaw potatoes and mix with remaining ingredients. Place mixture in greased 9-by-13‑inch baking dish. Bake for forty minutes at 350 degrees.

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