Braille Monitor                                                                    October 2006

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Recipes

This month's recipes have been contributed by members of the NFB of Kansas.


Alfredo Sauce

by Suzie Stanzel

Suzie Stanzel

Suzie Stanzel is president of the NFB of Kansas. She loves Italian food. President Maurer's brother, Dr. Matt Maurer, passed along the following recipes to Suzie when he visited the Colorado Center for the Blind, where she was a student. She used them in preparing her graduation meal. She recommends both highly.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 small shallot, finely chopped
1 tablespoon flour
1 cup cream
2 cloves garlic, pressed (really pulverized)
1/2 cup freshly grated parmesan cheese
Salt and pepper to taste

Method: Place olive oil and butter in a saucepan and melt. Add the shallot and cook just enough to wilt it. Add flour and stir over medium heat. Be sure the flour is well cooked and free of lumps. Whisk in the cream, being sure to incorporate the flour well in the cream so the sauce doesn't lump. Add the garlic and bring the sauce almost to a boil. It should be giving off that great garlic fragrance. Stir constantly with a whisk throughout this process. Add parmesan cheese and salt and pepper to taste. Pour over your favorite cooked pasta. Serves four.

Bolognese Sauce

by Suzie Stanzel

Ingredients:
1 28-ounce can diced tomatoes
1 medium carrot
1 stalk celery
2 large shallots
4 cloves garlic
2 bay leaves
1/2 cup red wine (of drinking quality)
1/2 cup milk
Salt and pepper to taste
Other spices:
Traditional:
1 teaspoon sweet basil
1/2 teaspoon oregano (fresh if possible)
Authentic:
A few grinds of fresh nutmeg

Method: Finely grate the carrot. Very thinly slice the celery. These vegetables should almost disappear in the sauce. Begin cooking the tomatoes in a heavy pan. Add the vegetables. The heat should be just high enough to keep the sauce simmering. Stir periodically to keep it from sticking. Cook for about an hour. Finely chop the shallots and mince the garlic and add to sauce. Then add bay leaves and other spices, either traditional or authentic. Cook for another twenty to thirty minutes. Add the red wine and milk. Bring back to a boil and simmer for another hour. Add browned ground meat, if desired, and cook for another hour. Serve over cooked pasta.

 

Portuguese Soup

by Pila Mahoney

Pila Mahoney is a close friend of Dick Edlund, the first vice president of the NFB of Kansas.

Ingredients:
2 cans chicken broth
1 onion, minced
2 cloves garlic, minced
1 potato, cut in small pieces
2 carrots, diced
1 bunch kale, cut small
1 tablespoon cumin, ground
1 can kidney beans, drained and rinsed
Salt and pepper to taste

Method: Combine all ingredients in a large, heavy pot. Cover and cook slowly until done, about three hours. Serve with garlic bread.

 

Baked Potato Soup

by Mary Thompson

Mary Thompson is the wife of John Thompson, president of the Johnson County Chapter.

Ingredients:
8 medium russet potatoes
3 cups milk or broth
1/2 cup chopped onion, sautéed (optional)
1/2 cup sour cream
1 cup Velveeta or cheddar cheese, cubed
3 tablespoons butter or margarine
1 teaspoon salt (adjust to taste)
1/2 teaspoon pepper (adjust to taste)

Method: Bake potatoes until tender. Cool. Set two aside; peel the rest and place in 2-quart saucepan. Mash with fork to coarse consistency. Add milk or broth 1 cup at a time, mixing with electric mixer on low speed. Add onion, sour cream, cheese, butter or margarine, salt, and pepper. Place over low heat, stirring frequently. Peel and cube the remaining two potatoes and add to soup. Continue to heat and stir until cheese is melted and mixture is hot. Serve with optional garnishes of extra sour cream, grated cheddar cheese, bacon bits, or chopped green onion.

 

Soul Food Spaghetti
by Lynda Canaday

Lynda Canaday has sung opera professionally. She is an NFB of Kansas scholarship winner. She says, "I grew up on the basic spaghetti recipe and have added my own special touches over the years. I have included those here. These recipes are part of one of my favorite stick-to-your-ribs meals that I enjoy just before many performances. I created the garlic spread recipe several years ago while I was preparing a dinner for possible employers. It worked! I got my seven-week, thirty-six-performance run of Porgy and Bess after serving these to the music administrator of the Washington Opera, who was in charge of hiring singers for the opera as part of the Spoleto Festival in Melbourne and Sidney, Australia. Ladies, if the way to a man's heart is through his stomach, you just might be hired or get married after serving these recipes. Enjoy."

Ingredients:
1 pound ground beef
1 pound Italian sausage
1 medium onion
1 medium bell pepper
3 to 4 celery ribs
3 medium fresh tomatoes
1 or 2 cans tomato sauce
1 or 2 cans tomato paste
2 to 4 cans water
1 to 2 cans whole black olives (pitted)
1 to 2 8-ounce packages sliced mushrooms
Lawry's Seasoned Salt to taste
Black pepper to taste
1/2- to 1-pound package spaghetti noodles
2 large cloves garlic, pressed or 1/2 teaspoon garlic powder
1/2 to 1 teaspoon oregano
1/2 to 1 teaspoon basil
Parmesan, romano, or asiago cheese

Method: Chop bell pepper, celery, onion, and tomatoes. Slice mushrooms if necessary. Brown sausage and set aside. In a large saucepan or skillet brown ground beef, which has been seasoned with Lawry's. Add bell pepper, celery, onion, and sausage. Sauté until vegetables are tender crisp. Add garlic, oregano, basil, pepper, tomato paste, and water, stirring until paste is thoroughly incorporated. Add tomato sauce, mushrooms, olives, and tomatoes. Mix well and heat thoroughly for at least thirty minutes. Note, the longer the sauce cooks, the better the flavors will blend and the sauce taste. If cooking longer than thirty minutes, reduce heat to simmer. Cook spaghetti according to package directions and mix noodles with sauce. Top with parmesan, asiago, or romano cheese. Serve with tossed salad, garlic bread, and your choice of desserts, or have the spaghetti as a one-dish meal.

 

Garlic Spread

by Lynda Canaday

Ingredients:
1 stick butter, softened
1/4 to 1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 cup grated Parmesan cheese

Method: Mix all ingredients together and spread on sliced Italian or French bread. Broil until bread is heated through and slightly crisp and spread is melted. Serve hot.

 

Broccoli Rice Casserole

by Martha Kelly

Martha Kelly is treasurer of the NFB Kansas. She reports that her family thinks they have to have this casserole for Thanksgiving dinner.

Ingredients:
1 cup uncooked rice, 3 cups when cooked
1 tablespoon butter or margarine
1 onion, chopped
2 ribs celery, chopped
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 8-ounce jar Cheez Whiz
1 16-ounce package frozen broccoli spears, thawed

Method: Cook rice according to package directions and set aside. Sauté celery and onion in butter. Add soups and Cheez Whiz. Stir until cheese melts, then add rice and broccoli. Bake thirty minutes in a greased baking dish at 350 degrees.

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