Braille Monitor                                                                November 2006



This month's recipes come from members of the National Federation of the Blind of Kentucky.

Éclair Cake
by Joan Balot

Joan Balot has been a member of the NFB of Kentucky for fifty years. She served as president of the Frankfort Chapter in the early to mid 1970's. Joan's claim to fame is planning social events and true Southern hospitality.


Enough graham crackers to line a 9-by-13-inch glass dish twice
1 4-ounce package instant vanilla pudding (any other flavor will do)
2 cups milk
1 8-ounce container Cool Whip
6 ounces (1 cup) semi-sweet chocolate pieces

Method: Line bottom of greased dish with whole graham crackers. (As you get near the edge, you will have to break the crackers to fit, but keep the pieces as large as possible.) Combine pudding mix and milk as package directs. Beat until smooth and thickened. Gently but thoroughly fold in Cool Whip. Pour over graham crackers. Add another layer of graham crackers. Melt chocolate chips in microwave and drizzle over graham crackers. Chill until firm, at least two hours. Keep refrigerated.


Sunburst Lemon Bars
by Joan Balot

2 cups flour
1/2 cup powdered sugar
1 cup margarine or butter, softened

8 ounce package cream cheese, softened
4 eggs, slightly beaten
2 cups sugar
1/4 cup flour
1 teaspoon baking powder
1/4 cup lemon juice

1 cup powdered sugar
2 to 3 tablespoons lemon juice

Method: Preheat oven to 350 degrees. Lightly spoon flour into measuring cup. Level off. In large bowl combine flour and sugar for crust and cut in butter. Press mixture into bottom of 9-by-13-inch pan. Bake for twenty to twenty-five minutes until lightly brown.
Meanwhile combine filling ingredients. Mix until well blended. Remove crust from oven and pour filling over it. Return pan to oven for another twenty to twenty-five minutes or until bars are lightly set. Remove from oven. When pan is cool, combine glaze ingredients and pour over top.

Banana Bread
by Joan Balot

1/2 cup vegetable shortening
3/4 to 1 cup sugar
2 cups flour
2/3 cup pecans, chopped (optional)
2 eggs, beaten
1 1/2 cups bananas, mashed
1 teaspoon vanilla

Method: Cream shortening and sugar. Add eggs. Beat well. Then add dry ingredients. Fold in bananas and nuts. Pour into lightly greased 9-by-5-inch loaf pan. Place in cold oven, then bake at 300 degrees for one hour.

Pamela Roark-Glisson

Shepherd's Pie Soup
by Pamela Roark-Glisson

Pamela Roark-Glisson currently serves as first vice president of the National Federation of the Blind of Kentucky, NFB-NEWSLINE® coordinator, chair of the affiliate Legislative Committee, and president of the Lexington Chapter. Pamela was the author of the legislation to fund Kentucky NFB-NEWSLINE, which was passed by the Kentucky Legislature in 2004. She and her husband John have three sons, one daughter, and five grandchildren. She invites you to try these favorite recipes.

1 pound ground beef
5 cups water
2 10.5-ounce cans condensed beef broth
1 16-ounce package frozen diced potatoes
1 16-ounce package frozen mixed vegetables
1 teaspoon onion powder
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups instant potato flakes

Method: In a soup pot cook the ground beef over medium-high heat for eight to ten minutes, until browned and no pink remains. Add the remaining ingredients except the potato flakes and bring to a boil. Reduce the heat to medium-low and cook for fifteen minutes. Stir in the potato flakes and cook for five to seven minutes, or until thickened. Serve immediately. Serves four.


Eggplant Casserole
by Pamela Roark-Glisson

1 eggplant, unpeeled, cut in strips
1 onion, chopped
3 ribs celery, chopped
1 green pepper, chopped
1/2 cup oil
1 10.75-ounce can cream of mushroom soup
1/2 cup cheddar cheese, grated
1/2 cup mozzarella cheese, grated
3/4 cup parmesan cheese, separated
1/4 cup romano cheese, grated
4 tomatoes, diced
1 cup cracker crumbs
1 cup cooked shrimp or ham
3 cloves garlic, pressed
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon anise seed
3 teaspoons salt
1/2 teaspoon thyme leaves
1 teaspoon parsley flakes
1 teaspoon pepper

Method: Cook eggplant in small amount of water until slightly tender. Drain, cover to keep warm, and set aside. Sauté onion, celery, and pepper in oil until tender. Add soup, cheeses (reserving 1/4 cup parmesan), tomatoes, crumbs, and shrimp or ham. Add to eggplant and mix well; pour into large casserole and sprinkle with reserved parmesan. Bake at 400 degrees until bubbly.

Cranberry Apple Casserole
by Pamela Roark-Glisson

3 cups granny smith apples, diced
2 cans whole cranberry sauce
1/2 cup sugar
1 cup pecans, chopped
1/2 cup packed brown sugar
1/3 cup flour
1/2 cup quick oats
1/2 cup margarine, melted

Method: Preheat oven to 325 degrees. Mix first three ingredients together and place in a 9-by-13-inch glass casserole dish. Mix remaining ingredients together to create topping. Sprinkle over fruit mixture and bake for thirty to forty-five minutes. Serve hot or cold. You can double the topping if you like--it's wonderful.