Braille Monitor July 2004
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This month's recipes have been contributed by members of the NFB of Utah.
Chocolate Eclair Pie
Norm and Maggie Gardner
by Maggie Gardner
Maggie Gardner is a member of the Utah Valley Chapter of the NFB of Utah. Her husband is longtime Federation leader Norm Gardner.
1 small box graham crackers (2 to 3 waxed-paper packages)
2 3-ounce packages instant French vanilla pudding
3 1/2 cups milk
1 8-ounce carton frozen whipped topping
Method: Line bottom of 9-by-13-inch pan with a single layer of whole, dry graham crackers. Mix pudding with milk according to package directions, though using this reduced amount of milk. When mixture is thickened, fold in the thawed whipped topping. Layer one half of the pudding mixture over graham crackers. Add another layer of crackers and cover with the rest of the pudding mixture, and end with a last layer of graham crackers. Refrigerate to set while preparing frosting.
Two 1-ounce packages liquid baking chocolate (softened 10 to 12 seconds in microwave)
1 tablespoon white corn syrup
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk
3 tablespoons butter or margarine, melted
Method: Mix all ingredients together until smooth. If desired, heat for a few seconds in microwave to make it easier to spread. Quickly and carefully spread this chocolate glaze over the top layer of graham crackers in pan. Cover and chill for twenty-four hours before serving. May freeze slightly for easier removal from pan when cutting into squares. Serves sixteen, depending on how many want seconds.
Russian Dressing Chicken
by Ron Gardner
Ron Gardner is president of the NFB of Utah and director of the Professional Development and Research Institute on Blindness at Louisiana Tech University in Ruston, Louisiana. He spends a lot of time on airplanes, but this recipe demonstrates that he also does some cooking.
1 cup Russian salad dressing
1 envelope Lipton's onion soup mix
1 20-ounce jar apricot or apricot/pineapple preserves
6 to 8 boneless chicken breasts
Method: In a bowl blend all ingredients, except chicken pieces. Pour mixture over chicken arranged in a single layer in a baking dish and bake at 350 degrees until chicken is cooked thoroughly (approximately forty-five minutes). Sauce can be transferred to a pitcher and passed at the table.
by Karl Smith
Karl Smith is secretary of the Utah affiliate. This recipe is great for summer barbecues. For those who are curious about the title of this recipe, Manti is the name of a town in Utah where thousands of turkeys make their homes at least briefly.
1 cup soy sauce
1 cup vegetable oil
2 cups 7-Up
8 ounces prepared horseradish
4 tablespoons garlic powder
4 pounds of boneless turkey or chicken pieces
Method: Mix first five ingredients well in a large bowl. Add the meat, cover, and marinate in the refrigerator for twenty-four hours. Cook meat on the outdoor grill. The amounts of marinade ingredients can be adjusted to taste once you have some experience with this recipe. It can easily be doubled.
by Ray Martin
Ray Martin is second vice president of the Utah affiliate. He used this recipe when he taught home ec in Idaho.
3/4 pound minced clams (2 6-ounce cans)
1 cup onion, chopped fine
1 cup celery, diced
2 cups finely diced potatoes
1/2 cup butter
1/2 cup flour
1 quart half-and-half
1/2 teaspoon salt
1/2 teaspoon sugar
Freshly ground pepper to taste
Method: Drain juice from clams and pour over vegetables in sauce pan. Add enough water to cover and bring to a boil. Simmer covered over medium heat until potatoes are tender, about twenty minutes. In another saucepan melt butter, add flour, and blend, continuing to stir with a wire whisk to prevent lumping. Cook a minute or two. Add half-and-half, stirring constantly until liquid thickens. Add undrained vegetables and clams. Heat chowder through before ladling into bowls. Serves eight.
Best Chicken Marinade
by Cheralyn Creer
Cheralyn Creer is first vice president of the NFB of Utah.
1/2 cup lemon juice
3/4 cup peanut oil
1 cup soy sauce
6 to 8 boneless, skinless chicken breasts
Method: Combine marinade ingredients. Place boneless, skinless chicken breasts in a shallow container. Pour the marinade over the chicken and refrigerate for two to four hours. Barbecue over medium heat until chicken is done.
Colonial House Fudge
by LuWana Martin
LuWana Martin is the NFB-NEWSLINEŽ facilitator for the Utah affiliate.
4 cups sugar
1 large can evaporated milk
1 pound real butter
1 pound milk chocolate
1 teaspoon vanilla extract or other flavoring
Method: Place sugar, evaporated milk, and butter in a large saucepan or Dutch oven and bring to a boil. Cook over low heat for five minutes, stirring occasionally. Remove from heat and add chocolate and flavoring. Stir to melt chocolate and make certain that fudge is homogeneous. Pour hot fudge quickly into a wax-paper-lined cookie sheet and let cool.
To make a wonderful peanut butter fudge, use white chocolate, 2 cups peanut butter, and 3/4 pound butter instead of 1 pound butter. The other ingredients and cooking time remain the same.
by Wendy Carter
Wendy Carter is an NFB of Utah board member. "People are surprised when they taste this salad with its odd combination of ingredients, but it's delicious."
12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup raisins
1/2 cup blanched slivered almonds
1 cup mayonnaise
1 tablespoon white wine vinegar
1/4 cup white sugar
Method: Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In a large salad bowl toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins, and almonds. Whisk together the mayonnaise, vinegar, and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve. Serves eight.
by Jan Gardner
Jan Gardner is the wife of affiliate president Ron Gardner and the person who gathered this delightful collection of recipes.
8 slices bread, cubed
2 1/2 cups milk
1 1/2 pounds bulk sausage
2 cups grated cheese
3/4 teaspoon dry mustard
1 can condensed cream of mushroom soup
1/2 soup-can of milk
Method: Butter a 9-by-13-inch pan. Combine eggs, milk, and dry mustard and set aside. Brown sausage and drain off grease. Layer ingredients in this order: cubed bread, cheese, and sausage. Pour egg mixture evenly over other ingredients in pan. Cover with foil and refrigerate overnight.
Mix topping ingredients together and spread over casserole just before baking. Bake for one-and-a-half hours. If using a glass baking dish, bake at 275 degrees. If using a metal pan, bake at 300 degrees. Serve immediately.
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