Braille Monitor                                                    March 2009

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Recipes

This month’s recipes have been collected by members of the National Federation of the Blind of South Carolina.

Hash Brown Casserole
by Diane Collins

Diane Collins is president of the Barnwell Chapter of the NFB of South Carolina and a member of the affiliate board of directors.

Ingredients:
1 2-pound bag frozen shredded hash browns
1/2 cup butter, melted
1 1/2 teaspoons salt
1 teaspoon pepper
1 can condensed cream of chicken soup
1/2 cup onions, chopped
1 8-ounce container sour cream
10 ounces cheddar cheese, shredded

Method: Mix all ingredients together. Place in a greased 13-by-9-by-2-inch baking dish and bake open at 350 degrees for forty minutes. Remove from oven and serve when potatoes are browned and bubbly.

Pork Chop Casserole
by Diane Collins

Ingredients:
4 to 6 boneless pork chops
1 large onion, sliced
4 medium potatoes, sliced
1 can condensed cream of chicken soup

Method: Spray casserole dish with cooking spray and layer potatoes, onions, and finally pork chops in the dish. Pour soup evenly over the surface. Salt and pepper to taste. Bake one hour at 350 degrees.

Grape Salad
by Diane Collins

Ingredients:
8 ounces Cool Whip
1 cup sour cream
1/2 cup brown sugar
1 pound or more seedless grapes
1/4 cup almonds, sliced

Method: Combine all ingredients and mix well. Refrigerate until ready to serve.

Jordan and Kim DiggsPeanut Butter Blossoms
by Kim Diggs

Kim Diggs is the wife of NFB of South Carolina President Parnell Diggs.

Ingredients:
3/4 cup peanut butter
2 cups Bisquick
1 can Eagle Brand sweetened condensed milk
1 teaspoon vanilla extract
Granulated sugar
Large bag of Hershey’s Kisses

Method: Mix peanut butter, milk, and vanilla until smooth. Add Bisquick mix and mix well. Roll dough into one-inch balls. Roll each ball in sugar. Place on ungreased cookie sheet and bake at 350° for six to eight minutes or until brown around the edges. Remove from oven and press a Hershey’s kiss into the top of each cookie. Makes about three dozen.

Orange Congealed Salad
by Kim Diggs

Ingredients:
1 small container Cool Whip
1 cup sour cream
1 small package orange Jell-O
1 small can crushed pineapple, drained
1 can mandarin oranges, drained
1/2 cup chopped nuts (optional)

Method: Combine all ingredients except oranges. [That’s right, do not make up the Jell-O; just add the powder to the bowl.] Fold in oranges. Chill for several hours before serving.

Pineapple Cheese Casserole
by Kim Diggs

Ingredients:
1 20-ounce can pineapple chunks
1/2 cup sugar
3 tablespoons flour
1 cup cheddar cheese, shredded
1/4 cup butter, melted
1/2 cup Ritz cracker crumbs

Method: Drain pineapple. Reserve six tablespoons juice. Combine sugar, flour, and juice. Add cheese and pineapple; mix well. Place mixture in one-quart greased casserole dish. Combine melted butter and cracker crumbs. Stir well. Sprinkle over pineapple. Bake at 350 degrees for twenty to thirty minutes or until crumbs have browned lightly. Can also cook in microwave for ten minutes.

 

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