Braille Monitor January 2006
This month’s recipes are provided by the members of the executive board of the NFB of Georgia to promote a healthy, happy new year.
by Anil Lewis
Anil Lewis is president of the NFB of Georgia. He was recently diagnosed with high cholesterol, a major risk factor for heart attack and stroke. He has been encouraged to eat meals low in saturated fats and has gained an appreciation for seafood like salmon, which is high in polyunsaturated fat.
1/3 cup pecans, ground
2 teaspoons flour
1 clove garlic, chopped
Pinch cayenne pepper
2/3 pound salmon fillets
1 1/3 tablespoons extra virgin olive oil
2 teaspoons butter
Method: Preheat oven to 500 degrees. Line baking dish with foil. Combine pecans, flour, garlic, salt, and cayenne pepper. Dip salmon fillets into olive oil, dredge in pecan mixture, and place in a single layer in the baking dish. Bake approximately ten minutes or until fish flakes. Top fillets with butter before serving. Serves two.
Lemon Meringue Pie
by Robert Smith
Robert Smith is the first vice president of the NFB of Georgia and is a diet-controlled diabetic. Employed as a massage therapist, he is very health conscious. He believes that diet and exercise go hand in hand and that walking is the best exercise.
1 1/4 cups all-purpose flour
1 teaspoon Equal® sweetener
1/4 teaspoon salt
4 tablespoons cold margarine or vegetable shortening
3 to 5 tablespoons ice water
15 1/4 teaspoons Equal® sweetener, divided, or 49 packets of Equal®
2 1/4 cups water
1/2 cup lemon juice
1 teaspoon lemon rind, grated
1/2 cup cornstarch
5 egg whites, divided
2 tablespoons margarine
1 to 2 drops yellow food coloring, optional
1/4 teaspoon cream of tartar
Method for pie crust: Combine flour, one teaspoon Equal®, and salt in medium bowl. Cut in margarine or vegetable shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water, 1 tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together. On floured surface roll pastry into a circle 1 1/2 inches larger than an inverted 9-inch pie pan. Ease pastry into pan; trim and flute. Pierce bottom of pastry with tines of a fork. Bake at 425 degrees until pastry shell is browned, about fifteen minutes. Cool on wire rack.
Method for filling: Mix water, lemon juice, lemon rind, 10 3/4 teaspoons Equal®, and cornstarch in medium saucepan. Whisk together over medium-high heat until mixture comes to a boil, and continue to whisk constantly for one more minute. Whisk about 1 cup of the hot mixture into combined eggs and 2 egg whites, then whisk egg mixture back into lemon mixture in saucepan. Remove from heat; add margarine, stirring until it is melted. Stir in food coloring, and pour mixture into baked pie crust. Beat remaining 3 egg whites and cream of tartar in medium bowl to soft peaks; continue beating till stiff peaks form, gradually adding remaining 3 1/2 teaspoons Equal®.
Spread meringue over hot lemon filling, sealing to edge of crust to prevent shrinking or weeping. Bake pie at 425 degrees until meringue is browned, about five minutes. Cool completely on wire rack.
by Thelma Godwin
Thelma Godwin is the second vice president of the NFB of Georgia and used to have high blood pressure. As a seafood-loving vegetarian, she has always been conscious of her diet. She has been able to lower her blood pressure by maintaining a healthy diet and through regular exercise.
2 10-ounce packages frozen chopped
spinach, cooked and drained
2 cups herb-seasoned stuffing cubes
1 cup sharp cheddar cheese, grated
4 eggs, slightly beaten
3/4 cup butter, softened
1/2 teaspoon pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup finely minced onion
Method: Combine all ingredients in a large bowl, and mix well. Shape by rounded teaspoons into small balls. Place on lightly greased baking sheet. Bake at 350 degrees for fifteen to twenty minutes or until set. Serve warm. Recipe makes three to four dozen appetizer balls.
by Shirley Barksdale
Shirley Barksdale is the treasurer of the NFB of Georgia. She takes medication for her diabetes and high blood pressure. She is a strict vegetarian and is working to manage her health more effectively.
1 eggplant, peeled and diced
1 1/2 cups shredded cheddar cheese
1 cup dry bread stuffing mix
1 clove garlic, crushed
2 tablespoons diced onion
1 egg, lightly beaten
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Method: Preheat oven to 350 degrees. Place the eggplant in a medium microwave-safe dish and cook on high (stirring once) in the microwave for five minutes or until tender. Transfer to a 9-by-9-inch baking dish. Mix in 1/2 cup cheddar cheese, stuffing mix, garlic, onion, and egg. Add Italian seasoning, salt, and pepper. Bake fifteen minutes in the preheated oven. Top with remaining cheese, and continue baking for fifteen minutes until cheese is bubbly and mixture is lightly browned.
by Patrice Johnson
Patrice Johnson is the secretary of the NFB of Georgia and has high blood pressure. She is currently experiencing mobility problems while waiting for knee surgery.
1 16-ounce can pink salmon
1 7-ounce can white albacore tuna
1/4 cup sweet pickle relish
1/2 onion, finely chopped
Season with Cajun seasoning and freshly ground black pepper if desired
Method: Drain salmon and tuna, discarding any bones. Place in large mixing bowl, and add all other ingredients. Mix well and adjust seasonings. Serves eight to ten people. Arrange in the center of a large serving platter and garnish with chopped parsley. This is great for a brunch or luncheon buffet, served with bagel chips or gourmet crackers. Place crackers, bagel chips, and crisp, raw veggies around salad, and, voilá, a wonderful, tasty dish that will bring your guests back for more. Serves eight to ten people.
We hope you have made a New Year’s resolution to be healthier. The members of the NFB of Georgia wish you all a prosperous and healthy new year. Drink lots of water, get regular exercise, and visit your doctor for annual physical checkups.