The Braille Monitor                                                                                                     February 2005

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Recipes

This month's recipes come from the NFB of Alabama.

Enchilada Casserole

by Daphne Johnson

Daphne Johnson chairs Parents of Blind Children of Alabama. The Johnson family are members of the Huntsville Chapter.

Ingredients:

1 can enchilada sauce
1 can Rotel
1 can cream of celery soup
1 can cream of chicken soup
1 16-ounce box Velveeta cheese
4 chicken breasts (boiled, drained, and diced)
1 package large burrito tortillas

Method: In medium saucepan mix the first five ingredients and simmer till cheese is melted. Then add diced chicken pieces. In greased 13-by-9-inch baking dish layer chicken mixture and tortillas until both are used up. Bake in a 300-degree oven for thirty minutes. Allow to cool ten minutes. Cut into squares and serve. Delicious topped with sour cream, black olives, and salsa.

Sour Cream Pound Cake

by Daphne Johnson

Ingredients:

1/2 pound soft butter (two sticks)
3 cups granulated sugar
6 eggs, room temperature
3 cups cake or presifted flour
1/4 teaspoon soda
8 ounces sour cream
1 1/2 teaspoons flavoring (I prefer vanilla)

Method: Preheat oven to 325 degrees. Cream butter and sugar well with electric mixer; add eggs, about two at a time, thoroughly mixing them into the sugar and butter. Sift the soda and flour together into a separate bowl. When the eggs have been completely incorporated, gradually fold in the flour mixture. Then beat at high speed for about five minutes. (Mix well, but do not overmix). Fold in the sour cream at low speed for about three minutes. Then add flavoring and beat on low for about ninety seconds. Pour mixture into greased, floured tube or bundt pan, making sure that the cake batter is as level as possible. Bake for one hour and fifteen minutes. If oven temperature is correct, the oven door should not be opened during baking time. Remove from oven when a toothpick inserted in center comes out clean. Cool slightly on rack before removing from pan.

Jaybee's Oven Fried Chicken

by Jesse B. Johnson

Jesse Johnson is a blind vendor and a longtime Federationist. He is an officer in the Huntsville chapter.

Ingredients:

1 3 to 4 pound fryer, cut in pieces
2 cups flour
3 teaspoons salt
1 tablespoon paprika
1 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup shortening or cooking oil
1/4 cup butter or margarine

Method: Place all dry ingredients except chicken in a paper bag and shake until well mixed. Add chicken and shake well, making sure each piece is well coated with the mixture. While chicken is being prepared, put shortening or cooking oil and butter or margarine in a 9-by-13-by-2-inch baking dish, and place in a preheated 425-degree oven. When chicken is ready, remove hot pan from oven and arrange chicken, skin side down, in the hot fat. It will be a tight fit, but you can do it. Cook for about fifty minutes, remove from oven, turn each piece of chicken, and return to oven. Cook for twenty-five to thirty minutes more. Place paper towels in a bowl or on a platter and remove chicken to them to drain. Delicious!

Green Bean Casserole

by Robert Kelly Jr.

Robert Kelly is treasurer of the NFB of Alabama.

Ingredients:

1 10 3/4-ounce can cream of mushroom soup
4 cups cooked green beans
1/8 teaspoon black pepper
3/4 cup milk
1 1/3 cups French fried onion rings

Method: Mix soup, milk, and black pepper in a 1 1/2-quart casserole dish. Stir in green beans and 2/3 cup of the fried onion rings. Bake for about twenty-five minutes at 350 degrees. Top with the remaining 2/3 cup fried onion rings and bake about five more minutes, until onions are lightly browned. Serves six.

Corn Pudding

by Robert Kelly Jr.

Ingredients:

1 8 1/2-ounce box Jiffy Corn Muffin Mix
1 16-ounce can whole kernel corn with juice
1 16-ounce can of cream corn
1 cup sour cream
2 eggs

Method: Mix all ingredients until blended. Pour into a large, flat baking dish. Bake uncovered in a 350-degree oven for forty-five to fifty minutes or until lightly browned.

Sweet Potatoes

by Robert Kelly Jr.

Ingredients:

3 cups sweet potatoes, mashed
1 cup white sugar
1/2 teaspoon salt
2 eggs, beaten
1/2 stick butter or margarine, melted
1/2 cup milk
1 teaspoon vanilla extract

Topping Ingredients:

1 cup brown sugar
1/2 cup flour
1 cup chopped pecans, optional
1/3 stick butter or margarine, melted

Method: Preheat oven to 350 degrees. Combine potatoes, sugar, salt, beaten eggs, margarine, milk, and vanilla extract in a large casserole dish. Combine topping ingredients and sprinkle over sweet potato mixture. Bake at 350 degrees for thirty-five minutes. Serves eight.

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