The Braille Monitor                                                                                                  April 2005

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Recipes

The recipes this month have been contributed by members of the NFB of Arizona.

Cassandra Addy
Sandie Addy

Banana Bread

by Sandie Addy

Sandie Addy is president of the Tri-City Chapter of the National Federation of the Blind of Arizona and a member of the board of directors of the NFB of Arizona.

Ingredients:

1/4 cup shortening
1 cup granulated sugar
2 eggs
1-1/2 cup mashed bananas
1 teaspoon vanilla
1-1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
1/4 teaspoon allspice (optional)
1/2 cup chopped walnuts (optional)

Method: Cream shortening and sugar in an electric mixer. Beat eggs, then add them to sugar mixture. Add mashed bananas and mix well. Add vanilla. Sift together dry ingredients and beat into the creamed mixture until smooth. Stir in nuts, but be warned that, if they are used, the bread will not be as flavorful. Place batter in 9-by-5-inch loaf pan, which will be a little over half full. Bake in a 325-degree oven for about an hour or until a toothpick inserted in center comes out clean. If this bread is baked above seven thousand feet, raise temperature to 350 degrees and increase baking time by fifteen minutes. You can substitute solid-pack pumpkin or apple sauce in place of the mashed bananas, but the loaf will need additional baking time.

Mexican Corn Salad

by Terry and Art Dinges

Art and Terry Dinges
Art and Terry Dinges

Terry and Art Dinges live in Phoenix and are longtime Federationists. They are both great managers of fundraising projects. This is a great diabetic recipe for backyard picnics on hot summer days.

Ingredients:

1 16-ounce can of whole kernel corn
1/2 cup chopped English cucumber
1/2 cup seeded, chopped tomatoes
2 tablespoons chopped green onion
2-3/4 teaspoons seeded, minced jalapeņo peppers

Method: Combine the five ingredients in a medium bowl and toss well.

Dressing Ingredients:
4 teaspoons fresh lime juice
1 teaspoon vegetable oil
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper

Method: Mix dressing ingredients well and pour over corn salad. Cover and chill at least two hours. Serves four with two-thirds-cup portions.

Baked Salmon

by Ashleigh Feliz

Ashleigh Feliz is the daughter of NFB of Arizona first vice president Mark Feliz and Debbie Feliz. Ashleigh enjoys going to state conventions and being a runner for the door prize pull. This is her favorite baked salmon recipe. She finds it quick and easy when time is short. This Czech recipe uses freshwater fish such as salmon or trout, but saltwater fish such as mackerel can also be used. It is very simple but a tasty meal because the fish cooks in its own juices. Serves six.

Ingredients:

4 pounds whole salmon
1/2 cup butter, melted
1/2 to 1 teaspoon caraway seeds
3 tablespoons lemon juice
Salt and freshly ground pepper
Sprigs of flat-leaf parsley and lemon wedges for garnish

Method: Preheat the oven to 350 degrees. Using a sharp knife, cut the fish in half lengthwise. Place the salmon, skin-side down, in a lightly greased roasting tin and brush with the melted butter. Season with salt and pepper and sprinkle over the caraway seeds and then lemon juice. Bake the salmon loosely covered with foil for twenty-five minutes or until the flesh flakes easily with a fork. Transfer the fish to a serving plate. Garnish with parsley and lemon wedges. Serve hot or cold. Cook's tip: Take care when cutting the fish--dip your finger into a little salt to help you grip the fish better.

Nola's Hot and Spicy Chili

by Nola Baker-Jones

Nola Baker-Jones has lived in Mesa, Arizona, most of her life. She has developed a taste for spicy, down-home Southwest flavor in her cooking. If you like mouth-watering, zesty, spicy, meaty, hot chili, this recipe is for you. What makes this recipe unique is that you use sausage. Just add John Morrell hot smoked sausage and taste the awesome, flavorful chili as it develops into a succulent meal.

Ingredients:

2 pounds ground meat (ground chuck or ground round)
2 1.5-ounce packages chili seasoning mix
3 28.5-ounce cans Hunt's chili beans
1 10-ounce can hot Rodale tomatoes
2 cans El Patio jalapeņo tomato sauce
2 12-ounce cans tomato sauce
2 4-ounce cans green chilies
2 large onions
8 John Morrell hot smoked sausages
Garlic powder to taste
Pinch of chili powder
Garlic salt
Pinch of cumin

Method:  In large pan cook ground meat. Drain grease and remove from pan. Brown onions in the pan. In large pot place meat, onions, chili and other seasoning, and tomatoes and simmer for five minutes. Cut up sausage any way you like. Add to pot. Simmer for five more minutes. Open remaining canned ingredients and add to pot. Simmer over medium low heat for thirty-five minutes. Chili is ready to serve.

Taco Pie

by Tony Sohl

Tont Sohl
Tony Sohl

Tony Sohl is a member of the NFB of Arizona's East Valley Chapter and served as secretary from 1991 through 2004. He currently serves on the East Valley Chapter board of directors.

Ingredients:

1 package tortillas (corn or flour)
1 pound ground beef
1 cup chopped onion (optional)
1 can refried beans
1 cup shredded cheese (your favorite kind)
Salt, pepper, and garlic powder to taste

Method: Brown meat and onions. Drain off grease if necessary. In a 9-by-13-inch baking pan, spread one layer of the tortillas. Top with meat mixture, followed by a layer of beans. Top with a layer of shredded cheese. Repeat the process and finish with a layer of tortillas. Bake at 350 degrees till cheese is melted and pie is heated through. To keep the bottom layer of tortillas from burning or sticking to the pan, line the pan with foil.

Rich Dark Chocolate Pie

by Mary Hartle-Smith

Mary Hartle-Smith
Mary Hartle-Smith

Mary Hartle-Smith and her husband Mike Smith have lived in Arizona for four years. Mary is first vice president of the East Valley Chapter and serves on the NFB of Arizona board of directors. She comes from a family of chocoholics.

Ingredients:

1 8-inch baked pie shell
1-1/4 cups white sugar
2 tablespoons unsweetened cocoa
2 tablespoons corn starch
3 large eggs, separated
1 cup milk at room temperature

Method: Beat egg yolks and milk by hand; stir slowly into one cup of sugar, cocoa, and cornstarch, which you have stirred well to mix in the bottom of a heavy saucepan. Be sure that the lumps of cornstarch are gone before beginning to add the liquid. Cook, stirring constantly over medium heat until mixture has thickened. Pour custard into baked pie shell.

Make a meringue by beating egg whites using an electric mixer at high speed. Gradually add a quarter cup sugar and continue beating until stiff peaks form. Gently spread meringue over pie, sealing at edges. Place pie in preheated 300-degree oven. Bake for twenty minutes, or until meringue is lightly browned. For best results allow to cool but serve at room temperature. Leftovers, if there are any, should be refrigerated.

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