Braille Monitor                                                                                                        May 2004

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This month's recipes were submitted by members of the NFB of Tennessee.

No-Bake Chocolate Oatmeal Cookies

by Linda Crisp

Linda Crisp is the secretary and public relations representative for the NFB of Tennessee. A mother and grandmother, Linda leads a busy life. She is a member at large of the NFB of Tennessee. She works for Western Mental Health in communications.


1 stick margarine

2 cups sugar

3 tablespoons cocoa

1/2 cup milk

1/2 cup peanut butter

3 cups quick oatmeal

1 teaspoon vanilla

Method: Mix the margarine, sugar, cocoa, and milk in a large saucepan and bring to a boil. Remove from heat and add peanut butter, oatmeal, and vanilla. Stir until blended and drop onto a cookie sheet or pack into a cake pan and cut into squares.

Sausage Casserole

by Linda Crisp


1 pound sausage

1 can cream of chicken soup

1 can cream of celery soup

1 onion, diced

2 cups instant rice

2 cups water

16 ounces cheddar cheese

Method: Brown sausage and onion and drain. Add soups, rice, and water to the pan and bring to a boil. Turn heat down and simmer twenty minutes. Add cheese. Pour into casserole dish and bake at 350 degrees until mixture bubbles and cheese is melted. Can be made ahead.

Seven Layer Salad

by Linda Crisp


1 head lettuce, shredded

1 can green peas, drained

1 onion, diced

3 boiled eggs, diced

1 pint mayonnaise

2 tablespoons sugar

16 ounces cheddar cheese, shredded

Bacon bits

Method: Layer ingredients in order listed, but combine sugar and mayonnaise before adding. Chill for several hours or overnight before serving.

Squash Casserole

by Earlinia Lindsey

Earlinia Lindsey
Earlinia Lindsey

Earlinia Lindsey is the wife of NFB of Tennessee leader Reggie Lindsey and mother of two adopted children and one foster child. She became a member of the NFB of Louisiana in the seventies and moved to Tennessee and joined the Volunteer chapter in 1984, where for several years she served as secretary and treasurer.


4 cups fresh yellow squash

2 cups grated carrots

1 cup chopped onion

1 cup sour cream

1 can cream of chicken soup

1 1/2 sticks butter

4 to 5 cups bread crumbs

Method: Sauté squash and onions for five minutes. Drain. Mix in carrots, soup, and sour cream. Line a large baking dish with half of bread crumbs and drizzle with half of butter. Pour vegetable mixture on top of bread crumbs. Sprinkle second half of bread crumbs over vegetables and drizzle with remainder of butter. Bake in a 350-degree oven for forty-five minutes.

Jerry Wilson's Peanut Butter Pie

by Earlinia Lindsey


1 graham cracker crust

1 cup powdered sugar

1/4 to 1/2 cup crunchy peanut butter

4 ounces cream cheese, softened

9-ounce container Cool Whip

Method: Blend all filling ingredients well with electric mixer. Pour mixture into pie crust. Refrigerate several hours before serving.

Corn Stuffing

by Earlinia Lindsey


1 can cream corn

2 cans whole corn

8 ounces sour cream

1 egg

1 stick butter

Salt and pepper to taste

1 teaspoon vanilla

1 box Jiffy cornbread mix

Method: Mix all ingredients together and place in greased 9-by-13-inch pan. Cook at 350 degrees for thirty to forty-five minutes.

Breading for Fish

by Melba Hardin

Melba Hardin is a charter member of the Reelfoot Chapter of the NFB of Tennessee and also a state board member. She is the wife of Roy Hardin and the mother of two children and grandmother of one.


2 cups corn meal

1 teaspoon garlic powder

1 teaspoon dry mustard

2 teaspoons onion powder

4 tablespoons paprika

4 teaspoons Cajun seasoning

3 tablespoons lemon pepper

1 teaspoon salt

Method: Mix all ingredients together and dredge fish in mixture. Drop into deep hot grease or oil to cook. Fish pieces will rise to the top when they are done.

Baked Country Ham

by Melba Hardin


Ham, any kind will do, but a country-cured ham is best


2 cups Coca-Cola

Method: Wash country ham. Place in roaster with two inches of water. Bring to boil for thirty minutes. Add Coca-Cola, cover with lid, and place in 200-degree oven for eight hours.

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