This month’s recipes have been contributed by members of the Writers’ Division.
Cherry Jell-O with Cream Cheese Topping
by April Lynn Enderton
April Lynn Enderton is the president of the Des Moines chapter of the NFB of Iowa, first vice president of the Iowa affiliate, and first vice president of the Writers' Division. She enjoys writing, reading, and Brailling books for children; preparing favorite family recipes; and giggles at the family mealtime motto, "Holler, reach, or starve."
2 packages cherry Jell-O
2 cups boiling water
1 can cherry pie filling
Method: Dissolve Jell-O in boiling water and stir in cherry pie filling. Pour into 9-by-13-inch pan and chill.
1 8-ounce package cream cheese, softened
1/4 cup powdered sugar
1 package Dream Whip
Method: Prepare Dream Whip according to package directions. Beat together cream cheese and powdered sugar; fold into prepared Dream Whip. Spread over set Jell-O.
Salmon Stir Fry with Apricots
by Lori Stayer
Lori Stayer helped found the Writers' Division in 1982 and has been primary or staff editor for the quarterly publication, Slate and Style, since its inception. Currently she teaches a class in autobiographical writing for seniors. Since 1974 she has missed only one NFB national convention.
1/2 yellow squash or zucchini
Handful green beans or snap peas
3 or 4 large mushrooms
1 stalk celery
8 dried apricots
4 ounces fresh or frozen salmon
Fresh lemon or lime juice
Garlic powder to taste
2 tablespoons soy sauce
Method: Chop or slice ingredients through apricots on the list. Cube the salmon. In a hot nonstick skillet with a few drops of vegetable oil, stir-fry onions and add mushrooms, squash, beans or peas, celery, and apricots. Sprinkle salmon with lemon or lime juice and garlic powder and add to the pan about five minutes before the vegetables are cooked tender crisp. Season with soy sauce. Total cooking time should be twenty to twenty-five minutes. Vegetables may be chopped ahead. Thinly sliced sweet potatoes or carrots may be substituted for some of the vegetables. If you double the recipe for a larger group, you will need a second skillet. Don't be tempted to leave out the apricots. They're a significant ingredient. Serve over rice.
by Robert Gardner
Bob Gardner is on the Writers' Division board, second vice president of the NFB of Illinois, and president of the Blackhawk Chapter in northwest Illinois. He writes fiction and some articles and has been published in the Braille Monitor and a Kernel Book.
1 packet graham crackers
½ pound (1 stick) butter
1 cup granulated sugar
1 cup pecans, chopped
6 to 7 Hershey bars
A few chocolate chips
Method: Generously spray a 9-by-13-inch baking pan with cooking spray. Line bottom of pan with Graham crackers. In a medium saucepan bring sugar and butter to boil and cook stirring for two minutes. Add chopped pecans. Remove pan from heat and pour contents over graham crackers. Bake for ten minutes in a preheated 350-degree oven. Remove pan from oven and arrange Hershey bars over surface. Fill in empty spaces with chocolate chips. Return to oven for one to two minutes to melt chocolate. Cut into bars while still warm.
by Jim Canaday
Jim Canaday is the president of the Jayhawk Chapter of the National Federation of the Blind of Kansas. He blogs on his local newspaper's Website, writes articles about writing and other subjects, and is currently increasing his collection of fiction offerings. He submitted this low-carb recipe based on his own diet. He walks, dog and cane in hand, along the Kansas River Levee.
1 pound bulk Italian sausage
1 1/4 pounds lean ground beef
1 cup rolled oats such as Quaker
2 cans condensed cream of mushroom soup
1 envelope onion soup mix (plain or mushroom)
1 soup can whole milk
2 1/2 teaspoons sea salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
½ teaspoon red pepper flakes
½ teaspoon chili powder
½ teaspoon dried basil
10 garlic cloves, sliced thin
Approximately 1/4 cup catsup
Extra milk if needed
Sprinkles of paprika and basil
1 rib celery, chopped
1 bell pepper, chopped
1 or 2 sweet onions, chopped
5 large mushrooms, chopped
1 Anaheim, banana, and/or jalapeno pepper may be added if desired
1 can green chilies, drained
Method: Preheat oven to 400 degrees. Crack eggs, breaking yolks, into a very large bowl. Add soups, milk, and spices. Mix well. Add meat and mix thoroughly. There should be no lumps. Add vegetables, then oats. Mix well and add extra milk if necessary to bind the loaf together. Spread loaf in a 9-by-13-inch pan generously sprayed with cooking spray. Top with catsup and sprinkles of paprika and basil. Bake in center of oven for about 80 minutes. Remove from oven when a knife comes out clean. Use drippings at sides and corners of pan as sauce on top of the loaf. Serve as three to four low-carb meals or six to eight meat dishes with other sides.
Mac and Cheese Plus
by Marilyn Brandt Smith
Marilyn Brandt Smith wrote for the Voice of the Diabetic and edited the disability anthology Behind Our Eyes. Her poetry and flash fiction often find homes in online publications. She spoke at the 1964 NFB national convention about her experiences as the first blind Peace Corps volunteer.
1 pound ground beef
2 regular boxes or 1 family-size box of Kraft or equivalent macaroni and cheese
1 can condensed cream of celery soup
1 can condensed cream of mushroom soup
1 16-ounce can or 2 cups frozen green beans
Method: Brown and drain ground beef and set aside. Prepare macaroni and cheese according to package directions. Place in a three-quart casserole dish. Mix in soups, green beans, and reserved ground beef. Cover and cook at 350 degrees for 1 hour.
by Nancy Scott
Nancy Scott, essayist and poet, is a past president and resource editor for the Writers’ Division. Ordinarily we do not reprint poetry, but it seemed appropriate to make an exception and include this offering.
Can creation bring
More pleasure than consumption?
Only the cook knows.