Braille Monitor                                                 October 2011

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This month’s recipes come from members of the National Federation of the Blind of Arkansas.

Double Duty Meatballs
by Terry Sheeler

Terry Sheeler is president of the NFB of Arkansas. She says that this is a good cook-ahead recipe.

1 jar (26-28 ounces) spaghetti sauce, divided
1/3 cup onion, chopped
1 ½ pounds lean (90%) ground beef
¾ cup quick or old-fashioned oats
1 egg
2 cloves garlic, pressed
1 ½ teaspoons Italian seasoning
½ teaspoon salt

Method: Preheat oven to 400 degrees. Spread 2/3 cup of the spaghetti sauce over the bottom of a 9-by-13-inch baking dish. Chop onion using food processor. In classic two-quart mixing bowl combine onion, ground beef, oats, 1/3 cup of the sauce, egg, pressed garlic, Italian seasoning, and salt; mix gently with very clean hands. Using small stainless steel scoop, shape meat mixture into balls and place in baking dish. Bake for ten minutes. Pour remaining sauce over meatballs. Continue baking for twenty more minutes. Place twenty-four meatballs and half of the sauce from baking dish in a covered container; refrigerate for later use in spaghetti with meatballs. Use remaining twenty-four meatballs and sauce to make Italian meatball sub. Yield: forty-eight meatballs.

Italian Meatball Sub
by Terry Sheeler

If you don’t want to bake your own bread or you are short on time, you can buy hoagie sub rolls and make the Italian Meatball Sub using them instead.

½ recipe Double Duty Meatballs (see above)
2 packages (11 ounces each) refrigerated French bread dough
Vegetable oil
2 cloves garlic, pressed
2 tablespoons fresh Parmesan cheese, grated
1 8-ounce package Mozzarella cheese slices

Method: Preheat oven to 350 degrees. Place dough seams-side down on 15-inch round baking stone or large cookie sheet. Join ends of dough together to form one large ring. Using a serrated bread knife, cut eight diagonal slashes (1/2-inch deep) on top side of dough. Lightly spray dough with oil or cooking spray. Press garlic over dough using garlic press; spread evenly. Sprinkle with Parmesan cheese. Bake bread for twenty-six to thirty minutes or until deep golden brown. Immediately remove bread to cooling rack; cool completely. To assemble sandwich, cut bread in half horizontally with bread knife. Spoon meatballs with sauce over bottom half of bread. Top with cheese slices and top half of bread. Cut into wedges and serve. Yield: six servings.
Nutrients per serving: calories 540, fat 17 g, sodium 1420 mg, dietary fiber 4 g

Spaghetti with Meatballs
by Terry Sheeler

Reserved half recipe Double Duty Meatballs (see above)
1 14-ounce jar spaghetti sauce
8 ounces uncooked spaghetti, cooked and drained

Method: Combine reserved meatballs and sauce in three-quart saucepan. Cook over medium heat until meatballs are hot, stirring occasionally. Serve over hot cooked pasta. Yield: four servings.
Nutrients per serving: calories 400, fat 17 g, sodium 1250 mg, dietary fiber 6 g

Puppy Chow
by Terry Sheeler

This recipe is a yummy treat and can be divided into individual bags.

1 stick butter
1 cup peanut butter
1 6-ounce bag chocolate chips
1 box Crispix cereal
3 cups powdered sugar

Method: Melt butter, peanut butter, and chocolate chips in microwave-safe bowl. Pour this mixture over Crispix cereal. Mix gently with a large spoon. Place coated cereal in a large grocery bag and pour powdered sugar over cereal, or divide powdered sugar equally in individual bags and place equal amounts of cereal in the bags. Shake gently until all of the cereal is coated. Enjoy.

Broccoli Soup
by Terry Sheeler

This soup recipe is good any time of the year and is very simple to make.

2 cans condensed cream of mushroom soup
2 cans condensed cream of celery soup
2 cans condensed cream of broccoli soup
2 cans of water
1 12-ounce can evaporated milk
1 bag of frozen chopped broccoli
1 pound Velveeta cheese, cubed

Method: Combine all the ingredients except broccoli in a crock pot and heat just until heated through and then add the broccoli. Continue cooking just until broccoli is tender crisp. Serve immediately.

Easy Peach Crisp
by Terry Sheeler

This is a great simple dessert.

2 15-1/4-ounce cans Del Monte sliced peaches in heavy syrup, drained
1/3 cup flour
1/3 cup firmly packed brown sugar
1/3 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine, melted

Method: Place fruit in one-quart shallow baking dish. Combine flour, sugar, oats, and cinnamon; stir in butter until mixture is crumbly; sprinkle over fruit. Bake at 375 degrees for thirty minutes or until crust is golden brown. Serve with ice cream if desired.

Stained Glass Cookies
by Terry Sheeler

We call these stained glass cookies because the colors are as vibrant and intense as those found in stained glass windows, and the cookies are delicious.

Freshly baked sugar or ginger cookies, cooled
1 egg white*
½ cup powdered sugar, sifted
Pastry brush
Set of paste-type food colorings or Brown Bag Cookie Painting & Decorating Kit
Paint brushes reserved for food use
Dessert plate, preferably white

Method: In a small bowl whisk the egg white until it is frothy, then stir in the powdered sugar. Paint the cookies with icing glaze using a pastry brush. You want a very thin but complete coat of glaze on the cookies. This will form the ground for the painting you will do with the cookie paint. Let the glaze dry completely. Prepare your palette. Using toothpicks, place small dabs of the various cookie paints around the edge of a plate.

When the glazed cookies are dry, paint them with whatever colors you want from your cookie paint palette. Use water to thin the colors. Mix the cookie paints to any shade you want in the open center section of the plate to achieve great subtlety. You can make your cookies as elaborately colored or as simple as you want. Use sugar cookies when you want a light background or pastel colors. Ginger cookies are great for brown-furred animals that you may want to dress in intensely colored clothes.

*Note: If you are worried about using raw egg white, use pasteurized eggs available in your grocery store or powdered egg whites, available from: Broadway Pan Handler, 477 Broome St., New York, NY 10013.

Salt Dough Ornaments
by Terry Sheeler

You can make attractive ornaments out of salt dough. They are colorful, durable, easy, and fun to make.

Brown Bag Cookie Art Cookie Stamp(s)
4 cups of flour
1 cup table salt
1 ½ cups cold water
Vegetable oil
Pastry brush or paper towels
Spray gloss polyurethane or shellac
Acrylic or tempera paints
Brushes *
Narrow ribbons

Method: Mix the flour and salt together in a large bowl. Add water and stir until all flour is mixed in. Turn the dough onto a smooth counter top and knead for five minutes. If you don’t plan to use the salt dough right away, seal it in an airtight plastic bag so the surface doesn’t dry and form a crust.

Form salt dough into three-inch balls and place four inches apart on an ungreased baking sheet. Lightly oil the ceramic base of your cookie stamp. Stamp each ball, leveling the dough as you press. Continue until all of the dough is used. With a toothpick make a small hole at the top of each ornament so you will be able to string them with a ribbon after they are baked.

Place the ornaments on a baking sheet and bake in the middle of a 225-degree oven for thirty minutes. Remove them from the baking sheet and place them on a wire rack in your oven to continue baking until they are thoroughly dry and hard—about one and one-half hours more. Cool on a rack.

Once they are cool, spray lightly with polyurethane to seal. Paint with acrylic or tempera paints. When paint is dry, spray both sides of each ornament with a good coat of polyurethane or shellac. String with a pretty ribbon.

*Note: Be sure to use a set of brushes that you reserve for non-food painting.

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