Braille Monitor                                                 November 2010

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Recipes

This month’s recipes have been contributed by members of the NFB Seniors Division.

Noodle Pudding
by Judy Sanders

Judy Sanders is a longtime Federation leader. She is president of the Seniors Division.

Judy SandersIngredients:
3 ounces cream cheese
1/2 cup sugar
3 eggs
1 package custard (or vanilla) pudding
1 1/2 cups apricot nectar or orange juice
1 stick butter
12 ounces egg noodles

Topping Ingredients:
1 cup cornflake crumbs
1 teaspoon ground cinnamon
1/2 stick butter
1/3 cup sugar

Method: You will probably not find a twelve-ounce package of noodles; buy a pound package and use remaining noodles for another recipe. Cook noodles according to package directions and drain. Place noodles in the bottom of a greased 9-by-13-inch baking dish. Combine contents of custard pudding package and remaining pudding ingredients and pour over noodles. Make sure the whole surface is covered with liquid. Combine topping ingredients and spread over liquid. Bake at 350 degrees for one hour. Serve as a side dish with roast beef or chicken or as a dessert.

Homemade Ice Cream
by Ramona Walhof

Ramona WalhofRamona Walhof is secretary of the Seniors Division. She says, “I made a discovery that makes homemade ice cream very easy and better than using raw eggs. The Monitor carried a recipe for ice cream years ago, but this is an improvement. I am sending the basic recipes for the three kinds we made here recently, but imagination can turn this recipe into virtually any flavor. I have a feeling a lot more seniors remember how to do this than young folks.”
 
Vanilla Ice Cream for a One-Gallon Freezer

Ingredients:
1 package instant lemon pudding
1 pint half and half
1 cup sugar
2 tablespoons vanilla extract or pure vanilla if you have it
1/2 cup pasteurized egg substitute

Method: Combine all ingredients and fill the can of an ice cream freezer to the mark that is about three-quarters full. The ice cream will expand as the dasher puts air into it. Stir mixture well. Add the pudding after the container is at least half full so that it does not begin to set too soon. Put the dasher in and fit on the lid. Attach the motor or crank assembly on top, and be sure it is tight. Layer crushed or chunked ice and plenty of rock salt around the can. An electric freezer should take twenty to twenty-five minutes to freeze the ice cream. With a crank freezer, it will take up to twice that long. Use at least half a cup of rock salt for each eight cups of ice.
 
I make this on my kitchen counter next to the sink so that I can pour the excess water directly into the sink. I also make it on a plastic patio table outside. We made three gallons for our recent ice cream social for the Treasure Valley Chapter.

Chocolate Chocolate Chip Ice Cream

Ingredients:
1 pint half and half
1/2 cup egg substitute
1 cup chocolate syrup
1 cup mini semisweet chocolate chips
1 package instant chocolate pudding

Method: Fill the ice cream freezer to the mark with ingredients combined as above with pudding toward the end so that it does not thicken too soon, and follow the freezing instructions.

Hawaiian Ice Cream
 
Ingredients:
2 cups canned pineapple, drained and shredded in a blender
1 cup shredded coconut
1 pint half and half
1/2 cup pasteurized egg substitute
1 package coconut cream instant pudding

Method: Fill freezer can to the mark with ingredients as above and freeze.
 
Ramona says, “You can leave out the instant pudding and double the amount of egg substitute if you like. I almost quit making ice cream because making custard to cook the eggs was a trouble, and I don't believe using raw eggs is safe. Now that I have figured out two ways to solve the egg problem, I am back to making this wonderful dessert. You don't have to use egg substitute at all, but the ice cream is better if you do.

You can use all cream, all milk, even skim milk, or any combination of the three. If you don't finish it and store the rest in your refrigerator freezer, the more cream you use, the softer the ice cream will be later and the easier it will be to serve. Of course some people just like rich ice cream, but many prefer the milk or even the skim-milk versions. At our ice cream social we served forty-five people, and most of the three gallons was devoured. I used mostly skim milk in all three flavors.”

BLT Dip
by Bernie Dressell

Bernie DressellPaul Dressell is treasurer of the Seniors Division, but Bernie, his wife, is the chef.

Ingredients:
1 pound bacon, cooked crisp, drained, and crumbled
1 8-ounce jar mayonnaise
1 8-ounce container sour cream
2 tomatoes, diced.

Method: Combine cooked bacon, mayonnaise, and sour cream in bowl. Add diced tomatoes and mix well. Serve with toasted white bread or chips.

Peaches and Cream Salad
by Bernie Dressell

Ingredients:
2 3-ounce packages lemon Jell-O
2 cups boiling water
2 tablespoons sugar
1 cup whipping cream
1 cup orange juice
1 1-ounce packet cream cheese
1 24-ounce can peach pie filling
1/2 cup pecans, chopped (optional)
 
Method: Spray bowl with cooking spray. Dissolve one package lemon Jell-O in one cup boiling water. Pour into bowl, add cream cheese, and beat with mixer. In another bowl whip the cream and sweeten with 2 tablespoons sugar. Fold orange juice and whipped cream into the cream cheese mixture and beat with electric mixer. Add pecans and refrigerate until set. Dissolve second box of Jell-O in the other cup of boiling water and add peach pie filling. Let cool. Pour over first layer and chill to set. This recipe can serve as a dessert as well as a salad.

Oatmeal Cake with Topping
by Diane McGeorge

Diane McGeorgeJudy Sanders says: "Diane McGeorge was my first cooking teacher. I was twelve years old at the time, and Diane was ____!" She has been drawing door prizes for over thirty years at national conventions. Her late husband Ray was first vice president of the Seniors Division until his death in June.

Ingredients:
1/2 cup shortening
2 cups brown sugar, packed
3 eggs
1 cup flour, sifted
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon baking soda
1 teaspoon salt
1 cup quick oats
1 cup boiling water

Method: Cream together the shortening and brown sugar. Add the eggs one at a time, beating well after each addition. Sift together the flour, spices, soda, and salt. In a separate bowl pour boiling water over the oatmeal. Allow to stand for a minute or two and then stir to mix well. Add oatmeal alternately with the dry ingredients to the creamed mixture, beating well after each addition. Bake in a well-greased 9-by-13-inch cake pan at 350 degrees for thirty to forty minutes or until a toothpick inserted in center comes out clean.
 
Topping Ingredients:
1/4 cup melted butter
1/4 cup cream
3/4 cup brown sugar
1/2 cup nuts, chopped

Method: Mix all topping ingredients together and spread on warm cake. Place under the broiler for five to ten minutes or until topping is bubbly and browned.
Makes a great coffee cake or cake for dessert any time.

Chocolate Sheet Cake
by Margot Downey

Margot Downey is the newest board member of the Seniors Division. She is also an excellent cook.

Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
Pinch salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened powdered cocoa
2 teaspoons vanilla extract
1/2 cup buttermilk
2 eggs
 
Method: Preheat oven to 375 degrees. Spray the bottom of a 13-by-9-inch pan with nonstick cooking spray and sprinkle flour across pan, shaking off extra. Combine flour, sugar, cinnamon, baking soda, and salt and stir together. Combine water, cocoa, and butter in a saucepan and bring to a boil, stirring frequently to prevent the cocoa from lumping. Remove from heat and pour into flour mixture. Beat with a mixer until blended. Add the vanilla, buttermilk, and eggs and continue beating until batter is smooth. Pour into pan and bake for twenty to twenty-five minutes. Allow the cake to cool completely before frosting with the following:

Frosting Ingredients:
1 cup sugar
1/3 cup milk
1/3 cup butter
1 cup semisweet chocolate chips

Method: In a saucepan combine butter, sugar, and milk. Bring to a boil, stirring constantly. Remove from heat and stir in the chocolate chips, continuing to stir until chips melt. Spread over cake and allow to cool for at least one hour before cutting.

Chili-Mac
by Don and Pam Gillmore

Don Gillmore examines a Braille watchDon Gillmore is a division board member, and his wife Pam is an active participant.

Ingredients:
1 pound ground beef
1 large onion, chopped
1 tablespoon chili powder
1 teaspoon salt
1 16-ounce can tomato sauce
1 16-ounce can red chili beans with liquid
1 cup water
1 8-ounce package macaroni, cooked according to package directions
1 cup grated cheddar cheese

Method: Brown meat and onion in large frying pan and drain excess fat. Add all other ingredients except cheese. Cover pan and simmer fifteen minutes. Add cheese just before serving. Serves six.

Tuna Jack-Straw Bake
by Don and Pam Gillmore

Art SchreiberIngredients:
1 standard can shoestring potatoes
1 can condensed cream of mushroom soup
1 can tuna, drained
2/3 cup (small can) evaporated milk
1/2 cup sliced mushrooms

Method: Set aside 1 cup of potato strings. Combine remaining potatoes, soup, tuna, milk, and mushrooms and gently mix. Turn into a 1.5-quart casserole. Top with reserved potato strings. Bake for twenty-five minutes at 375 degrees or until hot and bubbly. Yields four to six servings.

Note: Art Schreiber, division second vice president, says that he is no cook. However, he is in the market for a good one. The Seniors Division will screen all applicants.


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