The Braille Monitor                                                                                                  July 2005

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Recipes

            Connecticut Summer Culinary Concoctions

            This month’s recipes are offered by members of the NFB of Connecticut.

Potato Bake
by Beth Rival

            Beth Rival, a resident of Kensington, Connecticut, is the affiliate’s first vice president. She is active in the state and on the national level as well. In her spare time Mrs. Rival enjoys pottery and preparing large amounts of food for family or social functions. Her potato bake is one of our favorites.

Ingredients:

1 package Ore-Ida hash browns
1 stick margarine, softened
1 onion, chopped
8 ounces sour cream
1 8-ounce package shredded cheddar cheese
1 can of cream of chicken soup
Crushed corn flakes

            Method: Mix together all ingredients and spread in a 9-by-13-inch pan sprayed with cooking spray. Cover with a thin layer of crushed corn flakes. Bake uncovered in a 325-degree oven for one hour.

Chili
by Gary Allen

            Gary Allen of Bristol is a Connecticut NFB member at large. When he is not working as a disability community resource specialist in a Hartford non-profit, he enjoys demonstrating adaptive technology at our various functions, maintaining his garden, listening to music, and playing with his dog Buster. Mr. Allen enjoys the following recipe so much that he prepares it at least twice a month, in spite of paying for it dearly.

Ingredients:

2 cans of crushed tomatoes
3 cans red kidney beans
2 packages McCormick’s Hot Chili Mix
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili powder
2 bay leaves
1/2 teaspoon allspice
1 bell pepper, chopped (for three-alarm chili substitute 3 large jalapeno or 2 large habanera peppers.)
1/2 to 3/4 onion, chopped
1 1/4 pound ground beef
1 1/4 pound sausage
3 cloves garlic, minced
1 tablespoon parsley
Salt and pepper to taste

            Method: In large pan brown sausage and garlic to render fat. Add onions, peppers, and remaining meat. Cook, stirring frequently until meat is browned. Add tomatoes, beans, bay leaves, and contents of McCormick spice packets. Simmer covered for a half hour to forty-five minutes. Add remaining spices, except the parsley, and continue simmering for an additional half hour. Sprinkle in parsley in the last five minutes of cooking. Add salt and pepper to taste.

Mom’s Baked Beans
by Joyce Kane

            Joyce Kane of Stratford wears many hats in the NFB of Connecticut: state secretary, president of the state diabetic division, chapter president, and secretary of the national diabetic division. Mrs. Kane is looking forward to a community relations trip she will be making to India directly after she attends our national convention. When she is not globe-trotting, Mrs. Kane enjoys sharing the following recipe at our summer gatherings.

Ingredients:

8 slices of bacon, diced
1/2 cup onion, chopped
4 1-pound cans Heinz Vegetarian Beans in Tomato Sauce
1/2 cup Heinz ketchup
6 tablespoons light brown sugar
2 teaspoons Worcestershire sauce
2 dashes garlic powder

 

            Method: Sauté bacon until almost crisp. Add onions and sauté until onions are tender. Drain excess fat. Combine bacon and onion with beans and remaining ingredients. Place everything in an uncovered two-quart casserole dish. Bake at 375 degrees for fifty to fifty-five minutes or until beans are bubbling. Stir beans occasionally while baking.

Cucumber Soup
by Carolyn Dodd

            Carolyn Dodd of West Hartford is the Hartford chapter president and an integral part of every aspect of the Connecticut affiliate. On many occasions Ms. Dodd has been there in a pinch when someone was needed to convey our mission. She recently retired from many years as a teacher in a Hartford Montessori school. When she is not busy working on our behalf, she enjoys entertaining guests and serving them such delights as her famous cucumber soup.

Ingredients:

2 cups canned or homemade chicken stock
3 cucumbers, peeled, seeded, and chopped
1 medium onion, chopped
1 teaspoon fresh or dried dill weed
1 8-ounce container plain yogurt

            Method: Heat chicken stock and add cucumbers, onion, and dill. Then add one cup plain yogurt. Mix and chill.

Friday Night Ribs
by Richard McGaffin

            Richard McGaffin of West Haven is a longtime member of the Southern Connecticut Chapter. By day he is a telemarketer for a local newspaper. By night he is re-inventing himself as a computer hardware technician.

Ingredients:

1 or 2 packages ribs, either country style or baby back
1 bottle barbeque sauce, your personal favorite
1 bottle of beer

            Method: Place ribs in a large pot. Pour beer over ribs and fill pot with water until ribs are submerged. Bring to a boil and simmer for thirty-five minutes. Pour off water and arrange ribs on a baking sheet. Using a brush, coat ribs with your favorite barbeque sauce. Bake on middle rack in oven for thirty minutes at 350 degrees.

Roasted Vegetables
by Debra DeLucia

            Debra DeLucia of Windsor is a member of the Southern Connecticut Chapter and the wife of NFB of Connecticut President Al DeLucia. When she is not working as an accounts specialist for a direct mail marketing firm, she enjoys sport shooting, hunting, fishing, sailing, hiking, bird watching, doing yoga, and home decorating. However, her heart’s deepest passion is to become a ballroom dancing instructor. According to her husband, Mrs. DeLucia fancies herself a vegetarian, and the following is one of her favorite recipes.

Ingredients:

1 large eggplant, cut into 1/4-inch slices
1 large yellow squash, cut into 1/4-inch slices
1 large red or green bell pepper, cut into 1 1/2-inch strips
1 head garlic, pressed
1/4 cup extra virgin olive oil
1/4 cup teriyaki sauce
1/4 cup soy sauce
4 tablespoons Mrs. Dash Onion and Herb

            Method: Place eggplant and squash in a three-inch-deep, six-by-ten-inch plastic storage container with a lid. Add pressed garlic, sauces, olive oil, and Mrs. Dash to container. Stir gently until all vegetables are coated, snap on lid, and shake vigorously. Refrigerate overnight. Set outdoor grill on medium, and arrange vegetables on cooking surface. Roast each side five to seven minutes. Serve immediately.

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