Braille Monitor                                                         June 2007


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This month’s recipes have been contributed by members of the National Federation of the Blind of Mississippi.

Butterfinger Cake

by Nicey Mcgaha

Nicey Mcgaha is an active member of the Tupelo Chapter. She is known locally as a wonderful cook.


1 chocolate cake mix
3 eggs
1/2 cup oil
1 large package Cool Whip
1 large jar caramel topping for ice cream
3 Butterfinger candy bars

Method: Make the cake and bake according to package directions in a 13-by-9-inch pan. When done, remove from oven and allow to cool. Poke holes in cake and fill half to three quarters full with caramel topping. Complete filling the holes with Cool Whip and use the rest as frosting. Crush the Butterfinger candy bars and sprinkle on top. Swirl any left-over caramel topping on top, then refrigerate. Cut and serve and most of all enjoy.

Kool Aid Pie
by Nicey Mcgaha

1 package unsweetened Kool Aid, any flavor
1 14-ounce can sweetened condensed milk
1 8-ounce container Cool Whip
1 graham cracker crumb crust

Method: Combine first three ingredients and mix thoroughly. Pour mixture into graham cracker crust. Refrigerate overnight. This pie is very sweet after it is first made, so it is better if made the day before.

Awesome Pound Cake
by Barbara Hadnott

Barbara HadnottThis is an old family recipe shared with Barbara Hadnott by a friend. Barbara Hadnott serves as secretary of the Jackson Chapter of the NFB of Mississippi and first vice president of the affiliate. She also chairs the annual NFB of Mississippi walk-a-thon in May of each year during White Cane Recognition Week.


3 cups cake flour
6 large eggs
1 pound butter, softened
1 pound sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon baking powder

Method: Sift the flour, baking soda, and baking powder into a large mixing bowl. Stir in salt and sugar with a large spoon. Then add the softened butter. My grandmother used to melt the butter in a pan over low heat, which she said made it blend more easily. Then add the eggs one at a time using a spoon. Using an electric mixer, begin slowly beating in buttermilk and vanilla with mixer on low. When batter is thoroughly mixed, turn the mixer up to medium for a few minutes and then to high. If the mixture is a little thick, I add just a bit more buttermilk. If you don't mix the batter thoroughly, lumps will form, resulting in air pockets, which will cause holes in the finished cake. Preheat the oven to 325 degrees. Grease a standard tube pan with butter and then dust with flour. Shake excess flour from pan. Pour batter into prepared pan and bake for about one hour and twenty minutes. Avoid opening the oven door until the fragrance suggests that the cake may be done. Exposing it prematurely to cool air, like jumping on the kitchen floor, can result in a collapsed cake. Pound cake is done when a toothpick inserted in center comes out dry. Allow the cake to cool fifteen or twenty minutes in the pan. Then gently loosen and remove it to a cooling rack to cool completely. Serve on your favorite decorative cake plate.

Cabbage and Sausage
by Barbara Hadnott

Barbara Hadnott writes: I learned about this recipe when I lived in Louisiana.


1/4 cup olive oil (less if desired)
4 to 6 carrots, cut diagonally
4 to 6 small whole onions
Salt and Louisiana hot sauce to taste
One medium cabbage cut into wedges
2 pounds smoked link sausage
1-1/2 to 2 cups Sauterne wine

Method: Combine oil, 2 cups wine, and 3 cups water. Add cabbage, carrots, and onions. Bring to a rapid boil then add sausage. Simmer covered until vegetables reach desired doneness. Serve with hot cornbread. Enjoy! Serves four to six.

Stuffed Bell Peppers
by Gwen Byrd

Gwen Byrd has been a member of the NFB of Mississippi for more than twenty years. She has served as president of the Jackson Chapter and chaired a number of committees. She currently serves as second vice president of the state affiliate and chairs the affiliate's scholarship committee.


6 large green peppers
1 pound ground beef
1 medium onion, finely chopped
1 tablespoon garlic powder
1/2 cup rice
1-1/4 cup beef broth
3/4 cup diced tomatoes
1 tablespoon paprika
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup parmesan cheese
1 large egg, slightly beaten
3 cups tomato sauce

Method: Remove stems and seeds from peppers and steam them for eight minutes, then remove them from pan to stop cooking. Brown the ground meat and drain the fat off. Mix Worcestershire sauce, beef broth, onion, and garlic in large skillet. Add browned meat, rice, and tomatoes, then salt and pepper to taste. Bring to boil, then simmer tightly covered for eighteen to twenty minutes. Cool for about fifteen minutes. Stir in egg and 1/3 cup cheese. Preheat oven to 375 degrees and lightly oil baking dish. Pour 2-1/2 cups tomato sauce into baking dish. Stuff peppers with meat and the rice mixture and place some sauce on top of each pepper. Arrange peppers in baking dish and cover with foil. Cook for thirty-five minutes. Sprinkle any remaining cheese over top before serving.

Sausage, Apple, and Cheese Pie
by Gwen Byrd

3/4 pound hot or sweet sausage, cases removed
2 large red onions, chopped, (about 3 cups)
1 Granny Smith apple, peeled, cored, and cut into 1/3-inch dices
2 tablespoons fresh sage, chopped, plus whole leaves for garnish
1/2 cup apple cider
1 tablespoon apple cider vinegar
Vegetable spray for pan
1 15-ounce box prepared piecrust sheets
1/2 cup grated cheddar cheese

Method: Cook sausage in a large nonstick skillet over moderately high heat, stirring and breaking up lumps until done (about five minutes). Drain in colander over bowl. Discard fat. In same skillet cook onions over moderately high heat with salt and pepper, stirring until golden brown (about eight minutes). Add apples and 1 tablespoon chopped fresh sage. Cook, stirring until apple is just softened (about three minutes). Stir in cider and vinegar. Simmer until liquid is almost evaporated but mixture is not dry (about one minute). Transfer to bowl and cool to room temperature. Fit piecrust into deep-dish nine-inch pan and bake at 425 for about eight minutes. Pour filling into crust and top with grated cheese. You can cover with a top crust or cook uncovered for about twenty-five minutes, until crust is browned and filling is bubbly. Serve hot.

Alfred MorganFruit Pie
by Alfred Morgan

Alfred Morgan is a longtime member of the Federation. For more than twenty years he has served on various committees and is currently a member of the affiliate's board of directors.


1 package sugar-free cook-and-serve vanilla pudding
1 small package sugar-free fruit gelatin
4 cups mixed fruit--if using canned fruit, drain well
1 9-inch graham cracker crumb piecrust

Method: Mix pudding with two cups of water and microwave for six minutes and cool for four minutes. Stir gelatin into pudding mixture to dissolve. Spread fruit evenly across pie shell. Pour pudding mixture over fruit and refrigerate for at least an hour before serving.

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