Braille Monitor                                                    January 2008

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The recipes this month have been contributed by members of the National Federation of the Blind of New Hampshire.

Note from the Editor: One of the recipes in the November issue was Honey Orange Oatmeal Bread, contributed by Nancy Oltman. A few days ago, when I pulled up the recipe to make the bread for my family, I discovered that the method never mentions when to incorporate the half cup of honey. I checked with Nancy, who says that it should be warmed with the water and butter, both of which are mentioned in the instructions. Nancy is correct, by the way: this recipe is delicious. It didn’t stay around long enough for us to discover whether or not it is particularly good toasted; perhaps we will discover the answer with the next loaf.

Barbecued Pork Chops

by Lucille Lynch

Lucille Lynch has been the treasurer of the NFB of New Hampshire for more than seventeen years. She has been married for forty-eight years and has three children and two grandchildren. The NFB has always been a big part of her life since her father, Edward “Eddie” Vachon, was almost a charter member of the NFB of New Hampshire. She learned through him how important the NFB is to many people.

6 pork chops
1 tablespoon oil
2 tablespoons lemon juice
1/3 cup celery, chopped
2 tablespoons brown sugar
1/2 teaspoon dry mustard
2 8-ounce cans tomato sauce
Salt and pepper to taste

Method: In a large skillet with a tight lid, brown chops in oil over medium heat for five minutes on each side. Pour off fat. Sprinkle celery, brown sugar, lemon juice, and dry mustard over chops. Pour tomato sauce over all and add salt and pepper to taste. Cover and simmer over low heat for one hour until chops are tender.

Auntin's Apple Squares

by Bette Ann Coy

Bette Ann Liljestrand Coy is a widow and the mother of three grown children and ten grandchildren, who call her “Mormor.” All other children in the family call her “Auntin.” She is of Swedish, English, Scottish, and Indian heritage and lives in the beautiful White Mountains of New Hampshire. She loves to bake and create gifts for family and friends. She reports that the National Federation of the Blind has a special spot in her heart because her late husband and her great-grandfather were both blind. She is treasurer of the North Country Chapter.

1 cup cooking oil
2 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
3 cups flour
3/4 cups sliced apples
1 cup chopped nuts and/or raisins (optional)

Method: Combine all ingredients and mix well. Spread batter on an ungreased cookie sheet. Bake at 325 degrees for fifty minutes. Allow to cool before cutting into squares.

Homemade Corned Beef Hash with Eggs

by Guilbert Vickery

Gil Vickery is a consumer advocate who has been involved for many years in the areas of accessibility, legislative outcomes, and the right-thing-to-do attitude. Gil is currently first vice president of the NFB of New Hampshire, and copresident of the North Country Chapter. As a consultant Gil works to promote access to information, equal access for all, opportunities for employment, and participation for everyone. Gil has started a business of his own called Techlink NH. He works to enhance training to provide individuals, employers, and communities an education for understanding of employment opportunities and the use of assistive technology for the blind. He lives in Littleton with his wife Drucilla, daughter Katelyn, and of course guide dog Xaney.

2 tablespoons butter or margarine
1 small onion, finely chopped
1 clove garlic, finely minced
2 to 3 cups finely chopped leftover corned beef
3 to 4 medium potatoes, peeled and diced
1/4 cup water
3 tablespoons ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon grated nutmeg
Salt and freshly ground black pepper to taste
4 to 6 eggs (optional)

Method: Melt the butter in a heavy skillet over moderate heat. Add the onion and garlic and sauté until tender, about five minutes. Add the remaining ingredients, except eggs, and bring to a boil. Reduce the heat and cook covered for forty-five minutes, stirring occasionally. Break the eggs into wells you have made in the hash and cook, covered, an additional ten to fifteen minutes, until the eggs are cooked to the degree you prefer. Serve immediately. Serves four to six.

Lemon Poppy Seed Cake

by Marie Johnson

Marie JohnsonMarie Johnson is the recently elected president of the New Hampshire affiliate. A mother of two and a grandmother of two more, she loves cooking, especially when it comes to experimenting with new recipes of all kinds. This is one of her all-time favorites.

1 lemon cake mix
1 cup sour cream
1/2 cup oil
1 package instant vanilla pudding
1 cup cream sherry
4 eggs
3 tablespoons poppy seeds

Method: Using an electric mixer at low speed, mix all ingredients except poppy seeds till well blended. Pour into a lightly greased and floured bundt pan and sprinkle the poppy seeds on top. Bake in a preheated 325-degree oven for an hour. Test for doneness by inserting a toothpick in the center of the cake. Cool slightly on rack before removing from pan to cool completely on the rack.

Maple Baked Apple Chicken
by Marie Johnson

If you’re looking for something different to do with chicken, here is a wonderful New Hampshire choice.

4 small boneless skinless chicken breast halves
1/2 cup sliced onions
2 red cooking apples, peeled, cored, and sliced
1/2 cup maple-flavored or pancake syrup
1/3 cup Kraft Zesty Italian Dressing

Method: Preheat oven to 350 degrees. Spray large, ovenproof, nonstick skillet with cooking spray. Heat on medium-high and add chicken; cook three minutes on each side or until lightly browned. Arrange in baking dish, cover with onions, and surround with apple slices. Mix syrup and Italian dressing and pour over chicken. Bake twenty to twenty-five minutes or until chicken is cooked through (165 degrees F). Spoon syrup mixture over chicken just before serving.

Savory Beef and Onion Stew

by Julie Clark

Julie ClarkJulie Clark is a member of the board of directors of the New Hampshire affiliate and has just received an award for being one of our very best volunteers.

2 large onions, thinly sliced
1/4 cup flour
1/4 cup butter or margarine
2 cups beef stock
3 bay leaves
5 whole cloves
1 tablespoon vinegar
1 pound leftover cold sliced meat, preferably beef
2 tablespoons cornstarch
Pepper to taste
2 tablespoons Worcestershire sauce

Method: Brown the onions and flour in the butter in a saucepan. Gradually add stock, stirring constantly. Add bay leaves and cloves and simmer covered for five minutes. Dice the sliced meat. Add the vinegar and diced meat and simmer for another hour. Mix the cornstarch with a little cold water and stir to remove all lumps. Gradually add this mixture to the stew to thicken the sauce. Simmer for five minutes, stirring continuously. Season to taste with a little pepper and Worcestershire sauce. Serve with mashed or boiled potatoes.

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