This month’s recipes have been provided by Robert Kelly, treasurer of the National Federation of the Blind of Alabama and president of its Montgomery chapter. He operates three dining halls on a military base. These dishes are personal favorites that he often takes to family gatherings.
1 can mandarin oranges, drained
1 can pineapple tidbits, drained
1 cup flaked coconut
1 cup miniature marshmallows
1 small carton sour cream
Method: Combine all ingredients and mix gently. Chill for one to two hours before serving.
1 can French-cut green beans
1 can lima beans
1 can English peas
1/2 to 3/4 cup mayonnaise
1/2 tablespoon vegetable oil
Dash Tabasco sauce
1/2 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1 small onion, chopped
2 to 3 boiled eggs, diced
Method: Combine green beans, lima beans, and peas in a saucepan and bring to a boil. Simmer for fifteen minutes and drain. Combine remaining ingredients to make the sauce and toss with the vegetables before serving.
1 pound thin spaghetti, uncooked
1 1/2 pounds ground beef
2 8-ounce cans tomato sauce
1/2 cup water
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons Worcestershire sauce
2 teaspoons salt
1/2 teaspoon black pepper
Method: Cook spaghetti according to package directions and drain. Meanwhile brown meat in skillet, breaking it into small chunks with the back of a spoon. Add tomato sauce, water, and spices. Simmer over low heat for five minutes. Transfer cooked spaghetti into a large bowl and add the sauce to serve.
2 whole chicken breasts
1/2 stick margarine
1 can condensed cream of celery soup
Salt and pepper to taste
Method: Preheat oven to 350 degrees. Place chicken, skin side up, on large piece of foil, sprinkle with salt and pepper, and dot with margarine. Pour celery soup over chicken and wrap it tightly. Place on broiler pan and cook for forty-five minutes. Open foil to expose chicken and bake another thirty minutes. Serve hot. Serves 4
1 1/2 cups self-rising cornmeal
2/3 cup vegetable oil
1 cup sour cream
1 large onion, chopped
1 cup cream style corn
2 small jalapeno peppers, chopped
Method: Preheat oven to 400 degrees. Combine all ingredients in a large bowl and cook in a greased baking dish for thirty minutes or until a toothpick comes out clean when inserted in the center. Serve hot.
3 cups sugar
1/2 cup butter or margarine
1/2 cup shortening
3 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon baking powder
Method: Cream butter, shortening, and sugar until smooth and light. Add eggs one at a time, beating well after each addition. Add milk and flour alternately a little at a time. Add vanilla and lemon extracts. Fold in baking powder last. Grease and flour an angel food cake pan. Carefully pour batter into pan and place in a cold oven. Turn the temperature to 350 degrees. Bake for one-and-a-quarter hours. Do not open the oven during this time. Let cake cool in the pan. Before removing from pan, run a knife around center post and outer edge. Invert cake on a rack or cake plate. When completely cool, wrap tightly till ready to serve.
2 3-ounce packages cherry Jell-O
4 cups water
1 46-ounce can orange juice, chilled
1 46-ounce can pineapple juice, chilled
1 32-ounce bottle ginger ale, chilled
1 cup sugar
Method: Mix hot water with Jell-O and sugar. Cool mixture to room temperature. Just before serving, mix liquid Jell-O and juices. Pour the ginger ale into the punch bowl slowly along the edge. Gently stir to mix well.