Braille Monitor                                                                                 March 2006



This month’s recipes were submitted by members of the NFB of Idaho.

Fruit Dip

by Paula Achter

Paula Achter
Paula Achter

Paula Achter is president of the NFB of Idaho. She enjoys this dip with all kinds of fruit.

1 8-ounce jar marshmallow cream
1 8-ounce package creamed cheese, softened

Method: Mix together until creamy and smooth. Serve with a platter of cut fruit for dipping.

Heavenly Potatoes

by Vickie Bateman

Vickie Bateman is president of the Snake River Chapter in the Idaho Falls area. She lives in the midst of world-famous Idaho potato country. If you think this recipe looks good, remember that the Idaho affiliate has an entire one-volume cookbook of potato recipes. Print and Braille are each $12. Make checks payable to the NFB of Idaho, indicate which format you are ordering, and send requests to NFB of Idaho, 1301 S. Capitol Boulevard, Suite C, Boise, Idaho 83706.

4 to 6 cups potatoes, peeled and cubed (You can substitute a bag of frozen shredded potatoes.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
3 or 4 green onions, sliced
2 cups cheddar cheese, shredded

Method: Mix all ingredients in a greased 9-by-13-inch pan. Season with salt and pepper if desired.
Topping (Optional): crush two to three cups corn flakes and add one-half cup melted butter. Mix thoroughly and sprinkle over casserole surface. Cover casserole with foil.
Bake at 375 degrees for forty-five minutes or until bubbly.

Cherry Pie Salad

by Susan Bradley

Susan Bradley
Susan Bradley

Susan Bradley is first vice president of the Treasure Valley Chapter. We grow cherries in Idaho too.

1 can sweetened condensed milk
1 11-ounce package Cool Whip
1 can Wilderness Cherry Pie Filling
1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 1/2 cups miniature marshmallows
1/2 cup chopped walnuts

Method: Mix sweetened condensed milk and whipped topping together in a large bowl with a whisk or a beater. Fold in remaining ingredients. Serve chilled.

Melting Moments

by Mary Ellen Halverson

Mary Ellen Halverson
Mary Ellen Halverson

Mary Ellen Halverson is a board member of the Treasure Valley Chapter in Boise. These cookies are a longtime favorite in Mary Ellen’s family, and they really do melt in your mouth.

1 cup butter
1/3 cup powdered sugar
3/4 cup cornstarch
1 cup flour

Method: Cream butter and powdered sugar together. Add cornstarch and flour. Mix well, and chill for an hour. Form thirty-six balls and bake on an ungreased cookie sheet at 350 degrees for fifteen minutes. These cookies are extra good with a dab of lemon frosting on top.

Baked Chicken Casserole

by Mary Ellen Halverson

This is a great dish to bake for company. You can prepare it early, and there's no last minute rush when guests arrive.

12-ounce package of bacon
4 to 6 boneless chicken breasts
2 cups uncooked long-grained rice
2 cans mushroom soup
2 cups milk
1 cup grated cheese, optional

Method: Line a 9-by-13-inch pan with raw bacon. Top with rice and chicken breasts cut into small serving portions. Mix two cans mushroom soup and two cups milk and pour over chicken. Cover and bake for two hours at 325 degrees. Sprinkle on grated cheese for last few minutes.

Nutritious Oatmeal Orange Muffins

by Ramona Walhof

Ramona Walhof
Ramona Walhof

Ramona Walhof is a longtime leader of the Federation. She currently serves as NFB of Idaho first vice president.

2 heaping cups oatmeal
3 cups whole-wheat flour
2 cups nonfat dry milk powder
1/2 cup brown sugar
2 tablespoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs
1 12-ounce can frozen orange juice concentrate, thawed
2 teaspoons vanilla

Method: In large mixing bowl thoroughly mix dry ingredients together. Make a well in the center. Mix liquid ingredients in second bowl. Pour liquid into the well and stir just enough to combine. If you wish batter to be less stiff, add up to 1/2 juice can water. Spray 2 twelve-cup muffin tins with cooking spray. If you prefer to handle dough, spray your hands as well before filling the tins half to three-quarters full of batter. Bake at 375 degrees fifteen to twenty minutes, until muffins spring back when lightly touched. Makes two dozen, heavier than cake and not too sweet. Variations: Substitute apple juice for orange or two cups mashed ripe bananas for juice. Substitute 1 1/4 cups miller’s bran for one cup of the whole-wheat flour. Add 1 1/2 cups raisins, chopped dates, chocolate chips, walnut pieces, slivered almonds, 2 cups frozen blueberries, or coconut. Use your imagination when adding any of these items, mix as little as possible. After muffins are baked, immediately freeze in resealable plastic bags those not used. Remove one or two at a time for breakfast or snack. I prefer to warm them in a toaster oven rather than a microwave.

Venison Sloppy Joes

by Ramona Walhof

Ramona says of this recipe, “My father and husband were hunters, so I learned to cook game. It can be delicious. Recently a friend gave me a package of ground venison, so I dug out an old recipe.”

1 onion, chopped
1 pound ground venison
1/2 cup sweet pickle relish
8 fresh mushrooms, chopped
2 cups prepared spaghetti sauce
2 teaspoons prepared mustard
Salt and pepper to taste

Method: Spray skillet with cooking spray. (Most venison is lean.) Brown chopped onion. Crumble and add ground venison. Brown, but do not cook thoroughly. Add pickle relish, spaghetti sauce, mushrooms, mustard, salt, and pepper. Stir all together. Simmer for ten to twenty minutes. Serve on hamburger buns or over pasta or mashed potatoes.