Braille Monitor                                                 December 2011

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Recipes

This month’s recipes have been contributed by members of the National Federation of the Blind of Connecticut.

Amazing Chili
by Chris Kuell

Chris Kuell is the second vice president of the NFB of Connecticut.

Ingredients:
2 pounds ground meat
1 16-ounce can stewed or crushed tomatoes
1 12-ounce can red kidney beans
2 medium onions, peeled and diced
2 medium peppers, seeded and diced
1 cup zucchini, peeled and diced
1 to 5 jalapeño peppers, depending on how hot you like your chili
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons garlic, crushed
2 teaspoons granulated sugar
4 strips bacon, fried, drained, and diced (1/2 cup bacon bits may be substituted.)
1 cup water

Method: Brown and drain ground meat and place in a crockpot or large pot with a fitted lid. Add remaining ingredients and stir to combine. Simmer covered for two hours or heat on high in the crockpot for one hour and simmer on medium until ready to serve, stirring occasionally. You can serve this chili over rice, spaghetti, or crushed tortilla chips. Feeds four generously or five or six more moderately.

Zucchini Fudge Cake
by Shirley Lebowitz

Shirley Lebowitz is a longtime member of the NFB of Connecticut.

Ingredients:
2 1/2 cups flour
1/2 cup pure cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch salt
1/2 cup milk
3 sticks butter
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 teaspoons grated orange zest
2 cups grated zucchini
1 cup walnuts, chopped

Method: Preheat oven to 350 degrees. Grease a ten-inch tube pan and set aside. Combine flour, cocoa, baking powder, baking soda, cinnamon, and salt and set aside. In a large bowl cream together butter and sugar till fluffy. Add the eggs, beating well after each. Add vanilla and orange zest. Alternately beat in flour mixture and milk, just until combined. Fold in zucchini and nuts. Pour batter into buttered tube pan and bake for one hour or until a toothpick inserted halfway between center tube and edge of pan comes out clean. Loosen center and edges of cake from the pan after the cake has cooled on a rack for a few minutes. Place rack on top of pan and invert. The cake should slide out. Remove the tube from the cake and cool completely.

Betty WoodwardCorn Casserole
by Betty Woodward

Betty Woodward is past president of the NFB of Connecticut and currently serves on its board of directors.

Ingredients:
1 stick butter
1 15-ounce can creamed corn
1 15-ounce can whole kernel corn, drained
1 egg
1 cup sour cream
1 box Jiffy Corn Muffin Mix

Method: Melt the butter in a two-quart casserole dish. Add the corn, sour cream, egg, and muffin mix and stir to combine well. Bake uncovered in a preheated 350-degree oven for thirty-five to forty minutes or until mixture is set. Serve immediately.

Party Potato Bake
by Beth Rival

Beth RivalBeth Rival is president of the NFB of Connecticut. She managed to get these recipes to us despite an October snowstorm and no electricity for three days.

Ingredients:
1 large package shredded sharp cheddar cheese
1 can condensed cream of chicken soup
1 pint sour cream
1 stick butter, melted
1 medium onion, chopped
1 package frozen hash brown potatoes
Crushed cornflakes for topping

Method: Preheat oven to 350 degrees. Combine all ingredients except potatoes and cornflakes. Stir in the potatoes and spread in a well-greased or cooking-sprayed 13-by-9-inch or larger baking pan. Sprinkle crushed cornflakes over surface. Bake open for fifty minutes.

Peanut Butter Candy
by Beth Rival
Ingredients:
2 6-ounce bags peanut butter chips
1 1/2 sticks butter
1/2 cup peanut butter
1 large bag mini marshmallows
3/4 cup coconut, shredded
3/4 cup peanuts, chopped

Method: In large microwavable bowl combine chips, butter, peanut butter, and marshmallows. Heat until melted and smooth. Stir every minute or so just till mixture is smooth. Then stir in coconut and nuts. Spread on a buttered cookie sheet. Chill to firm and cut into pieces.

Lumberjack Cookies
by Beth Rival

Ingredients:
1 cup sugar
1 cup solid vegetable shortening
1 cup dark molasses
2 eggs
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Additional sugar to roll cookie balls in

Method: Combine two cups sugar, shortening, molasses, and eggs and beat well. Beat in the dry ingredients. Chill for twenty minutes. Preheat oven to 350 degrees. Form balls of the cookie dough and roll each in sugar. Bake on an ungreased cookie sheet for fifteen minutes. Remove cookies to a rack to cool.

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