Braille Monitor                                                                                                        April 2004

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Recipes

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

Dad's Hot Dish
by Karen Mayry

Karen Mayry is president of the NFB of South Dakota. She and her husband Marsh continue to enjoy Karen's dad's favorite dish.

Karen Mayry
Karen Mayry

Ingredients:

1 pound ground meat, browned

1 large potato, sliced

4 carrots, sliced

1 medium onion, sliced

1 to 2 cups bouillon

Salt and pepper to taste

Method: Layer all ingredients in baking dish. Bake one hour at 350 degrees. You can prepare this dish in a crock pot if desired.

 

 

Corn Pudding
by Clayton Hyde

Clayton Hyde is vice president of the Ponderosa Chapter.

Clayton Hyde
Clayton Hyde

Ingredients:

2 cups cream style corn

2 tablespoons butter

1 egg

1 1/2 cup milk

1 tablespoon corn starch

1 tablespoon tapioca

1 teaspoon salt

1 tablespoon soy sauce

Buttered bread crumbs

Method: Mix all ingredients except crumbs, adding corn and beaten eggs last. Pour into casserole and cover with buttered bread crumbs. Bake for twenty-five to thirty minutes at 350 degrees or until set.

 

Mike's Magic Malt

by Mike Klimisch

Mike Klimisch
Mike Klimisch

Mike Klimisch is the secretary of the NFB of South Dakota and president of the Falls Chapter.

Ingredients:

3 cups skim milk

1 package frozen strawberries

1 banana (peeled)

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon maple extract

1 tablespoon uncooked oatmeal

1 teaspoon ground flax seed

1/2 teaspoon flax seed oil

Method: Place all ingredients in blender and blend. Add more milk as needed for desired consistency. This would be a great drink for breakfast as well.

Eggless, Butterless, and Milkless Cake

by Erma Rogers

Erma Rogers is a member of the Falls Chapter. She is ninety-two.

Ingredients:

2 cups sugar

1 cup shortening

2 cups water

2 teaspoons ground cloves

2 teaspoons freshly grated nutmeg

4 teaspoons ground cinnamon

1 teaspoon salt

2 cups raisins

1 cup applesauce

4 cups flour

2 teaspoons baking powder

2 teaspoons baking soda

Chopped nuts, optional

Additional chopped fruit (apple, oranges, etc.), optional

Method: Combine sugar, shortening, water, spices, and salt in a kettle and boil covered for three minutes. Add raisins and allow mixture to cool until shortening begins to solidify. Stir in applesauce. Sift flour, baking powder, and baking soda together and stir into sugar mixture. At this point you can add chopped nuts and fruit to taste. Pour into greased and floured pan and bake at 350 degrees for one hour or until a toothpick inserted in the center comes out clean.

Hamburger Pie

by Deb Nefler

Deb Nefler is secretary of the Falls Chapter of the NFB of South Dakota.

Ingredients:

1 medium onion, chopped

1 pound ground beef

1 can tomato soup

1 can corn or green beans

5 medium potatoes, peeled and cut into pieces

1/2 cup milk

1 egg

Method: Cook potatoes in salted water till tender. While potatoes are cooking, brown onion and ground beef with salt and pepper to taste. While they are browning, heat tomato soup and add corn and or beans. Add tomato and vegetable mixture to the hamburger. Pour this mixture into greased casserole. Mash potatoes with the milk and egg and cover the meat mixture with mashed potatoes. Bake in a preheated 350 degree oven for thirty minutes or until mixture is bubbly and potatoes are lightly browned. Serves four. Note: I double the recipe and cook it in a 13-by-9-inch dish. My family eats it all; there are no leftovers.

Chicken Chow Mein

by Deb Nefler

Ingredients:

Vegetable cooking spray

1 1/2 cups chopped onion

1 cup sliced celery

1/2 cup chopped green pepper

2 cups cooked chicken, chopped

2-to-3 cups frozen Chinese vegetables

1 14-ounce can sliced mushrooms, drained

1/4 teaspoon ground cumin

1 tablespoon chicken-flavored bouillon granules

1 tablespoon cornstarch

3 cups water

Method: Coat a large skillet with cooking spray and place over medium heat till hot. Add onion, celery, and green pepper and cook, stirring constantly, three minutes or till vegetables are tender-crisp. Stir in chicken, Chinese vegetables, mushrooms, and cumin and cook over medium heat for one minute. Dissolve bouillon granules and cornstarch in cold water. Add to mixture in pan and continue to cook over medium heat, stirring constantly till thickened and bubbly. Note: Chicken chow mein may be served over chow mein noodles or hot cooked rice. Serves seven with one-cup servings.

Strawberry Mousse

by Deb Nefler

Ingredients:

1 (0.3-ounce) package sugar-free strawberry-flavored gelatin

1/2 cup water

1 1/2 cups sliced fresh strawberries

2/3 cup instant nonfat dry milk

6 ice cubes

Method: Combine gelatin and water in small saucepan, stirring well. Let stand one minute. Cook over low heat one minute or till gelatin dissolves, stirring constantly. Combine gelatin mixture, strawberries, and dry milk in container of an electric blender. Cover and process till smooth. Uncover and add ice cubes, one at a time, processing till blended. Spoon mixture into 6 parfait glasses. Cover and refrigerate till thoroughly chilled. If you prefer, you can use regular gelatin.

South Dakota Grilled Steak

by Glenn Crosby

Glenn Crosby is first vice president of the NFB of South Dakota.

Glenn Crosby
Glenn Crosby

Ingredients:

1/3 cup black or mixed peppercorns

1 teaspoon coriander seeds

2 tablespoons coffee beans

1 tablespoon cilantro

1 teaspoon salt

4 buffalo steaks (Use beef when buffalo is not available.)

1 1/2 cups red wine

1/4 cup steak sauce

1/4 cup soy sauce

2 cloves garlic, crushed

2 teaspoons paprika

Method: In a spice grinder or pepper mill, grind pepper, coriander seeds, and coffee beans. Add salt and cilantro. Press spice mixture onto both sides of steaks and place in large plastic food bags or a glass baking dish. Combine wine, steak sauce, soy sauce, garlic, and paprika; pour over meat. Close bags or cover dish and refrigerate for several hours. Turn steaks once or twice as they marinate. (Reserve about a half cup of the marinade for grilling.) Remove meat from marinade and pat dry with paper towels.

Preheat grill to medium. Cook steaks over medium coals to desired doneness, allowing ten to fifteen minutes per side for medium. Brush steaks with marinade as they cook. Let steaks stand a few minutes before slicing.

South Dakota Walleye

by Norma Crosby

Norma Crosby
Norma Crosby

Norma Crosby is married to Glenn Crosby, and she is a leader in the NFB in her own right.

Ingredients:

2 or more walleyed pike

1/2 cup corn meal

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg, beaten

2 tablespoons milk

1/2 cup shortening

Method: Cut walleye into serving-size pieces. Combine dry ingredients in bowl; combine egg and milk in a separate bowl. Melt shortening in a skillet over medium heat. Dip fish pieces into egg mixture, then flour, and fry in hot shortening until golden brown and inside of fish is opaque and flakes when pierced with fork.

Buffalo Pie

by Norma Crosby

Ingredients:

1 1/2 cup cooked and shredded buffalo

1/8 cup corn oil

1/2 cup diced onion

1 tablespoon minced garlic

5 poblano chiles, seeded and chopped

5 tomatillos, chopped

1 cup chicken stock

1 cup heavy cream

salt to taste

12 corn tortillas

1 1/2 cups mild Gouda cheese

1/2 cup chopped cilantro (for garnish)

1/2 cup sour cream (for garnish)

Method: Remember that you must cook the buffalo before preparing the rest of the casserole. Heat two tablespoons of the corn oil in a sauté pan over medium heat and cook the onions until soft. Add the garlic, poblano, and tomatillos and let them cook for about ten minutes, stirring frequently, until the poblano is soft. Add the chicken stock and bring to a boil, then reduce heat to low, and cook for another ten minutes. Add cream and cook for five minutes more.

Purée the poblano sauce in a blender until smooth, strain, and return to the pan. Season with salt and reduce some more if necessary. Sauce should coat the back of a spoon.

Heat a few tablespoons of corn oil over medium-high heat and cook the tortillas in it for no more than ten seconds. Drain on paper towels.

Preheat oven to 350 degrees. Place six tortillas on the bottom of a shallow baking or casserole dish (about 9-by-11 inches or 10-by-10 inches; shape does not matter). Cover the tortillas with half of the shredded buffalo, ladle on half the sauce, and sprinkle with half of the cheese. Repeat with a second layer. Cover and cook for thirty-five minutes, then uncover to brown lightly on top.

Cut into serving-size pieces and garnish with cilantro and a dollop of sour cream. Serves nine to ten

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