The Braille Monitor November 2005
This month's recipes come from members of the NFB of the District of Columbia.
by Linda Black
Linda Black serves on the board of directors of the DC affiliate and is president of the Greater DC Chapter.
One medium or large eggplant
1 box Stove Top stuffing
1/2 cup onion, chopped
1/2 cup green pepper, chopped
Chopped jalapeno peppers, optional
Method: Peel and slice eggplant; soak in container of water and one tablespoon of salt overnight or for at least two to three hours to remove bitter taste. Drain and place eggplant in saucepan with small amount of water; cook until eggplant becomes lumpy or loose. Prepare stuffing according to directions on box. Combine all ingredients in a greased baking dish. Bake at 350 degrees for forty-five minutes or until firm.
by Stan McCray
Stan McCray is a member of the Greater DC Chapter.
Handful of dates, optional
1 cup whole milk, rice milk, or yogurt
Ginger root to taste (small amount)
Grapes, any kind
Substitutions: prunes, mangos, or strawberries
Method: In blender or Magic Bullet combine all ingredients, using a total of about a cup of fruit. Blend until smooth. Pour into two glasses.
Gourmet Banana Pudding
by Vanessa Fields
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 5-ounce box instant French vanilla pudding
1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, thawed (or equal amount sweetened whipped cream)
Method: Line the bottom of an 8-by-8-inch dish or pan with one bag of the cookies arranged in straight lines, and layer bananas on top. In a bowl combine the milk and pudding, and mix well using a handheld electric mixer. In another bowl combine the cream cheese and condensed milk, and beat until smooth. Fold whipped cream or topping into the cream cheese mixture. Then fold the pudding into the cream cheese mixture. Pour this mixture over the cookies and bananas, and cover with the remaining cookies, aligning the top layer of cookies with the ones on the bottom. Refrigerate until ready to serve.
by Joie Stuart
Joie Stuart is first vice president of the NFB of the District of Columbia and president of the Capital East Chapter.
2 10-ounce packages frozen cut broccoli
1 can condensed cream of mushroom soup
1 cup grated cheese, your choice as long as it will melt
1 cup bread crumbs
Dash hot sauce
1 teaspoon Worcestershire sauce
Method: Cook broccoli according to package directions and drain. Then combine all ingredients and pour into a greased baking dish. Bake at 350 degrees for twenty-five minutes. Serves six.
by Alice Sorrell
Fried chicken, any recipe
1 can chicken noodle soup
Method: After cooking fried chicken, drain excess grease from the pan. Then pour freshly opened can of soup over chicken. Add one half can of water. Turn heat to low. Simmer for about ten minutes. Serve with your favorite vegetables.
Chicken with Lemon
by Tsgreda Thare
Several boneless, skinless chicken breasts, sliced
Flour for dredging
One half red onion, diced
4 cloves garlic, minced
Enough olive oil for sautéing
1 to 2 chicken bouillon cubes
1 to 1 1/2 lemons
1/3 to 1/2 cup water
Fresh parsley, chopped
Method: Sauté onion in olive oil in a pot. Clean, slice, and drain the chicken well. Dredge the chicken lightly with flour on both sides. After the onion is slightly cooked, add chicken bouillon and garlic. Cook for a few minutes and then add the chicken. Stir the chicken well and let it cook with the pan half covered. When the chicken is almost done, add fresh lemon juice (amount depends on how much chicken you are preparing). Stir and allow the chicken to cook a little further. Add parsley towards the end and a little water to make more sauce. Serve with risotto, pasta, or rice.