Braille Monitor                                                                                                           November 2004

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This month's recipes have been provided by the NFB of West Virginia. Come have dinner with members of the Harrison County Chapter from appetizer through dessert. Clarksburg, the county seat of Harrison County, is the home of West Virginia's Italian Heritage Festival held every year during Labor Day weekend.


Cheese Ball

by Marlene Lamp

Marlene Lamp is a homemaker and mother of three young men. She is a member of the Harrison County Chapter and has been treasurer for four years. Marlene serves on several committees at her church as well as being involved in several activities with her youngest son.


2 8‑ounce packages creamed cheese
2 8‑ounce packages pepperoni
8 ounces pecans

Method: Put cream cheese in a large bowl to soften. In food processor grate pepperoni into small pieces. With both hands mix pepperoni with creamed cheese until well combined. Mold into a ball. On a plate roll ball in ground pecans until well coated. Wrap cheese ball tightly in plastic wrap and chill. Can be stored up to seven days in refrigerator. Serve with favorite crackers. Preparation time approximately thirty minutes.


Vegetable Tray and Dip

Considering all the preparation that goes into the rest of these dishes, take the easy way out and get a vegetable tray with dip from the deli of your local grocery store, or arrange cut-up fresh vegetables of your own choosing on a tray with a bowl of dip in the center.


Spaghetti Sauce

by Andy Baughman

Andy has an interest in old coins and enjoys reading espionage stories and science fiction. He is also a fan of the Star Trek series. He is the state board representative for the Harrison County Chapter and in the past has held the position of chapter president.


3/4 cup chopped onion
1 clove garlic, minced
4 cups canned tomatoes
2 cans tomato paste
1 cup water
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
1 1/2 teaspoons oregano

Method: Combine all ingredients and simmer uncovered for one hour.



by Andy Baughman


1 pound very lean hamburger or ground chuck or round steak
1 cup fine bread crumbs
1/2 cup Parmesan cheese
1 tablespoon chopped parsley
1 clove garlic, minced
1/2 cup milk
1/2 teaspoon salt
2 eggs, beaten
dash of pepper

Method: Combine all ingredients thoroughly with hands and shape balls of desired size. Do not brown meatballs. After sauce has simmered for an hour, bring it to a boil, and let it boil for ten to fifteen minutes. Then slip meatballs into sauce and continue to simmer until meatballs are cooked through. Do not stir sauce for several minutes after adding meatballs so that they will not fall to pieces while they are still uncooked. As they cook, it will be possible to stir the mixture gently to keep the sauce from sticking to the pan.


Homemade Pasta

by Renae Genteel

Renae is the mother of two girls and one boy and is currently working as a caregiver. She is an excellent cook and involved in her church.


3 cups flour
6 eggs
1/2 teaspoon salt
1/8 teaspoon pepper

Method: This pasta can be served with spaghetti sauce or beef or chicken broth. With a fork mix all ingredients in a large bowl (preferably wooden). Flour a large smooth surface such as a countertop or table. Roll dough out flat on floured surface. Handle the dough as little as possible so that pasta does not get tough. Rolling it out once will leave it relatively thick for noodles. Gently turn it several times and roll further until it is very thin for spaghetti. When dough is of desired thickness, let stand for a few minutes while water or broth comes to a boil. Cut dough with pizza cutter into about one‑half inch strips. When cooking liquid comes to a full boil, drop strips one at a time into pot. Do not stir, but use fork to submerge pasta in water or broth. Adding pasta one or two at a time will allow the liquid to stay at a rolling boil. Cook pasta until just done. Drain pasta and serve immediately with heated spaghetti sauce and meatballs.


Homemade Rolls

by Charlene Smyth

Charlene is an office assistant for the West Virginia Division of Rehabilitation Services. She enjoys reading and getting together with friends. She currently serves as secretary of the state affiliate and has held the positions of first vice president of the state affiliate and secretary of her chapter.


1/2 cup milk
1/2 cup granulated sugar
1 package or 1 tablespoon active dry yeast or 1 cake of yeast
1 tablespoon salt
2 cups warm water
1/2 cup olive oil
2 eggs, slightly beaten
6 to 7 cups flour
shortening and melted butter

Method: In small saucepan scald the milk and remove from heat. In small bowl combine sugar, salt, and yeast. Add slightly cooled milk and mix to dissolve sugar and activate yeast. Cover and set aside. In a large mixing bowl combine water, oil, and eggs. Beat in electric mixer on low for a minute, before adding yeast mixture. Then gradually add flour to make a stiff dough. If you have a bread hook on your mixer, you can do the entire job with electricity supplying the power. If your mixer begins to labor, turn the dough out onto a floured surface and knead by hand until enough flour has been worked in to make a smooth and elastic ball of dough. This will take about ten minutes. Clean bowl and grease or butter it. Place dough in bowl and cover with a clean cloth. Place dough in a warm place to rise until double in bulk. When dough is doubled, grease hands and punch it down. Work the dough until all the air pockets have been removed. Divide dough into about thirty pieces. Roll these into balls with smooth tops. Arrange in a greased 13-by-9-inch pan. Brush with melted shortening and cover with cloth. Allow to rise in a warm place until doubled in bulk. While rising they will grow together. Bake in a preheated 400-degree oven for twenty-five to thirty minutes. Brush with melted butter. Serve hot, or cool on rack and reheat to serve.


Cherry Upside-Down Cake

by Mike Lamp

Mike is the father of three young men and works in the janitorial department for the Harrison County Board of Education. He is active in his church and enjoys family activities.


2 cans cherry pie filling
1 stick butter
1/2 cup brown sugar
1 French vanilla cake mix
3 eggs
cooking spray

Method: Melt butter in bottom of 13-by-9-inch baking pan. Sprinkle brown sugar evenly across pan, and spread cherry pie filling over the brown sugar. Prepare cake according to package directions and pour batter over cherry mixture in baking pan. Bake at 350 degrees for approximately forty minutes or until a toothpick inserted in center of cake comes out free of cake crumbs or batter. Cool for twenty to thirty minutes before turning onto cookie sheet or large serving tray. Top with whipped cream if desired.

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