Braille Monitor                                                 October 2010

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This month’s recipes have been contributed by members of the National Association to Promote the Use of Braille (NAPUB).

Guacamole with a Twist
by Corbb O'Connor

Corbb O’ConnorCorbb O’Connor has won two NFB scholarships and is currently a student at George Washington University, where he will graduate this December. He has been interning with the American Public Media program, The Marketplace Morning Report, for which he has reported several stories. Corbb is an active member and past treasurer of the Potomac Chapter of the NFB of Virginia and a member of NAPUB. He says that this recipe makes enough guacamole for about 1 large bag of chips.

2 avocados, mashed (reserve the halved shells)
2 Roma tomatoes, chopped
1/2 extra large white onion, minced
2 teaspoons crushed red (cayenne) pepper
1/2 teaspoon salt

Method: Halve the avocados, remove the seeds, and use a spoon to scoop out the avocado flesh into a bowl. Reserve the skins. Mash the avocados with a fork. Mix the minced onions and chopped tomatoes with the avocado. Add salt and red (cayenne) pepper. Toss all ingredients thoroughly. Taste and adjust seasoning. Serve the guacamole stuffed in the avocado skins on a plate with chips or in a bowl with chips around it.

Tuna Steak for One
by Steve Booth
Steve Booth is treasurer of NAPUB and works at the National Center with Braille production. He enjoys seafood and finds that broiling in his toaster oven works well.
1 small tuna steak
Butter or margarine
Fresh lemon juice
Salt and pepper to taste

Method: Lightly butter the toaster oven broiler pan rack. Place tuna on rack and broil first side for approximately five minutes. Remove pan from oven and turn steak over. Lightly butter top of steak, and return to oven to broil for another five minutes. Remove tuna from pan, season with salt and pepper to taste, and drizzle a little lemon juice over fish. Enjoy.

Mom-Mom's Cornbread
by Sandy Halverson

Sandy Halverson is the newly elected president of NAPUB. She is also first vice president of the Potomac Chapter of the NFB of Virginia. She says of this recipe, “In my family we called my grandmother Mom-Mom. Her cornbread was a favorite and very different from traditional offerings.”

2 1/2 cups cornmeal
1 cup sugar
3 eggs, beaten
2 cups milk
4 cups water
4 tablespoons butter
1/2 teaspoon salt

Method: In a large pot mix all ingredients well. Bring mixture to a boil, stirring constantly, and cook until mixture is well thickened. Pour batter into a buttered 9-by-13-inch baking pan and bake in a 375-degree oven until browned, about forty-five minutes. The consistency should be firm to the touch but similar to that of spoon bread.

Pumpkin Squares
by C. J. Fish

C. J. FishC. J. Fish is secretary of NAPUB and a leader of the NFB of Virginia. As a tenBroek Fellow, she won the Kenneth Jernigan Scholarship at the 2010 NFB convention.

4 eggs
1 cup vegetable oil
2 cups granulated sugar
1 15-ounce can solid pack pumpkin puree
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt

Method: Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan In a medium bowl beat together the eggs, oil, sugar, and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt and stir into the pumpkin mixture. Spread batter evenly in the prepared pan and bake for twenty-five to thirty minutes. When done, the bars should spring back when lightly touched. Allow to cool before frosting.

Roasted Asparagus
by Peggy Chong

Peggy Chong is first vice president of NAPUB and an active member of the NFB of Iowa.

1 pound fresh asparagus
1 tablespoon plus 1 teaspoon olive oil
Salt and freshly ground black pepper to taste (I like lemon pepper)

Method: Preheat oven to 400 degrees. Cut or snap off the bottom one-inch fibrous stem on the asparagus stalks and discard. Slice the remaining asparagus into two-inch pieces (you should have about five cups). Line a baking tray with foil and spoon the oil onto the foil. Sprinkle surface with salt and pepper. Add the asparagus and roll in oil, making sure all the spears are coated with the oil and seasonings. Spread the asparagus into a single layer and roast in the oven for five minutes. Roll it in the oil again to recoat and roast ten more minutes for thick spears, five more minutes for thin ones. Remove from the oven and serve with shrimp.

Cheddar Potato Soup
by Peggy Chong

4 or 5 potatoes, peeled and cubed
1 cup baby carrots, cut
1 tablespoon dried minced onions
1/2 teaspoon salt
1/2 cup butter
1/2 cup flour
2 cups milk
1 cup chicken broth
2 cups grated cheddar cheese
pepper to taste

Method: Place potatoes, carrots, onion, and salt in large soup pot, cover vegetables with water, and bring to a boil. Simmer over medium heat about twenty minutes or until vegetables are tender. Drain.

In a separate pan melt butter, and whisk in the flour. Then whisk in milk and chicken broth. Cook over medium heat, stirring constantly, until liquid thickens. Pour into cooked vegetables and stir in cheese and pepper over low heat until cheese melts. Serve hot.

Chicken with Capers
by Peggy Chong

4 to 6 boneless, skinless chicken breasts
2 tablespoons olive oil
lemon pepper to taste
1 cup chicken broth
1/3 cup fresh lemon juice
(If substituting bottled lemon juice, reduce the amount of lemon juice and increase the amount of chicken broth.)
1 handful of washed capers

Method: Combine chicken broth and lemon juice in a small bowl. Mix flour and lemon pepper in another dish. Coat the chicken breasts with the flour mixture. In a large skillet heat the olive oil till hot. Place the chicken in the skillet and brown about two to three minutes on each side. Remove the chicken from the pan. Deglaze the pan with the chicken broth mixture, making sure it is well blended. Return the chicken to the pan and sprinkle the capers on top. Cook an additional three to five minutes.

The drippings from browning the chicken combine with the chicken broth to form a delicious gravy.

Creamy Chicken Over Pastry
by Peggy Chong

1 can condensed cream of chicken soup
1/2 can milk
Frozen peas and carrots
2 cups cooked chicken, diced
Puff pastry shells or biscuits

Method: Prepare a can of biscuits or croissant rolls or a package of puff pastry as directed. In a sauce pan, combine all ingredients except pastry. Cook over low heat till all is well warmed. Pour over warm pastry. So easy, so good!

Strawberry Meringue
by Peggy Chong

1 tablespoon unflavored gelatin
1/4 cup cold water
3 eggs, separated
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 teaspoon cream of tartar
1 1/8 cups crushed strawberries and juice
3/8 to 1/2 cup sugar, depending on taste

Method: Soften gelatin in cold water for about five minutes. Beat egg yolks slightly in top of double boiler. Blend in 1/4 cup sugar, salt, and lemon juice. Cook over hot water, stirring constantly, until smooth and thickened, five to ten minutes. Blend in softened gelatin and crushed strawberries and beat with a rotary beater for one minute. Remove from heat and cool.

Chill mixture in refrigerator until barely thick enough to hold its shape. Then beat again with rotary beater until smooth. Make a stiff meringue by beating egg whites and cream of tartar until stiff peaks form, gradually beating in the sugar. Continue beating until the mixture is stiff and glossy. Fold the meringue into the strawberry mixture. Pile into pie crust or dessert dishes. Chill in refrigerator until set, about a half hour or until ready to serve.

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