The Braille Monitor                                                                              October 2005



Recipes for this issue were submitted by members of the National Federation of the Blind of Delaware. They were compiled by Doris Blake, who has been an active member of the Central Delaware Chapter. She has held positions in the local chapter and is a member of the state board. She serves as a volunteer driver and often hosts dinner meetings for both the local chapter and the state board at her home. She is a second-generation Federationist, since her mother, the late Viola Fraser, was also an NFB member.

Doris Blake

Doris Blake

Tomato Soup Cake
by Doris Blake

1 cup sugar
2 tablespoons shortening
1 egg, slightly beaten
1 can tomato soup (with 1 teaspoon baking soda stirred into it)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup raisins
1 cup chopped walnuts, optional

Method: Cream shortening and sugar together, add egg, and stir in soup. Add sifted dry ingredients, raisins, and nuts (if desired). Bake in greased 13-by-9-inch pan at 350 degrees until done (forty-five minutes to one hour, when toothpick inserted in center comes out dry).

Cream Cheese Icing

1 3-ounce package cream cheese
1 cup confectioner's sugar
Small lump of butter

Method: Cream three ingredients together until well mixed. Frost top of cake with the icing.

Crisco Frosting

Ingredients for an alternative frosting:
2 tablespoons flour
1/2 cup milk
1/4 cup shortening
1/4 cup butter
1/4 cup sugar
1/2 teaspoon vanilla

Method: In a saucepan mix flour and milk together until smooth and cook, stirring constantly, over low heat until thick. Beat the remaining ingredients together for four minutes. Add the thickened paste and beat until fluffy.

Corn Casserole
by Doris Blake

1 can whole corn, drained, but save the liquid
1 can creamed corn
2 boxes corn muffin mix
1 stick butter
1 cup sour cream

Method: Melt butter and combine it with all other ingredients. If the mixture seems too dry, slowly add some of the liquid saved from the whole corn. Bake in a greased two-quart casserole dish in a 350-degree oven for about one hour.

Beef Liver with Onions and Bacon
by Doris Blake

5 slices bacon
3 cups boiling water
1 pound beef liver, thinly sliced
Seasoned flour
2-1/2 cups sliced onions
1-1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup hot water

Method: Fry bacon until crisp, then drain, leaving bacon fat in skillet. Pour the three cups of boiling water over the liver, drain, and dry. Dredge liver in flour seasoned with salt and pepper and sauté in skillet until slightly browned on all sides. Arrange browned meat in greased 1-1/2 quart casserole dish. Cover with onions. Sprinkle with salt and pepper, and add the half cup hot water. Crumble bacon on top. Cover and bake in a moderate oven at 350 degrees for forty minutes.

Old Fashioned Cole Slaw
by Doris Blake

1 3-ounce package of lemon or lime gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup mayonnaise
1/2 cup sour cream
A little grated onion, to taste
1/2 teaspoon mustard
1 teaspoon salt
3 cups shredded cabbage, approximately

Method: Combine flavored gelatin and boiling water. Stir to dissolve gelatin and add cold water and then the remaining ingredients, except cabbage. Mix well. Fold in cabbage. Pour into large mold. Chill until set. Unmold. Serves twelve people.

Hidden Treasures

by Lisa Moller

Lisa Moller is the niece of both Doris Blake and the late Ruth Moller Whelan, who was also an active NFB member. Lisa won a blue ribbon in the Kent County 4-H Favorite Foods Contest in the Senior Dessert category with this recipe.

2/3 cup butter-flavored Crisco
3/4 cup granulated sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
1-3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
48 well-drained stemless maraschino cherries

White dipping chocolate:
1 cup white melting chocolate (cut in small pieces)
2 tablespoons butter-flavored Crisco

Dark dipping chocolate:
1 cup semi-sweet chocolate pieces
2 tablespoons butter-flavored Crisco
Finely chopped pecans
Finely grated white chocolate

Method: Preheat oven to 350 degrees. Cream 2/3 cup Crisco, sugar, egg, milk, and vanilla in large bowl at medium speed of electric mixer until well blended. Combine flour, baking powder, salt, and baking soda. Beat dry ingredients into creamed mixture at low speed. Divide dough into forty-eight equal pieces. Mold each piece of dough, forming a very thin layer around a well-drained cherry. Place cookies two inches apart on ungreased cookie sheet. Bake for ten minutes. Cool one minute on cookie sheet. Remove to wire rack to cool completely.

For dipping, place chocolate of choice and Crisco in glass measuring cup. Microwave at 50 percent (medium). Stir after one minute. Repeat until mixture is smooth. Drop one cookie at a time into chocolate. Use fork to turn. Cover completely with chocolate. If chocolate starts to become firm, reheat in microwave. Lift cookie out of chocolate with fork. Allow excess to drip off. Place on waxed-paper-lined cookie sheets.

Immediately sprinkle tops of white chocolate cookies with chopped pecans and sprinkle chopped white chocolate over dark chocolate cookies before chocolate sets. Chill in refrigerator to set chocolate. Makes four dozen.