Braille Monitor                                                                  August-September 1985

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Recipes

MOSTACCIOLI

by Judy Nichols

(Note: Judy Nichols is the Secretary of the Public Relations Committee of the National Federation of the Blind.)

1 green pepper (chopped)

1 cup chopped celery

1 large can tomatoes (chopped)

2 cans tomato soup

2 lbs. round steak

3 large onions (sliced)

2 cups water

1 can mushrooms

1 tbsp. sugar

1 lb. sharp cheese

1 1/4 lbs. Mostaccioli Pasta Noodles (1 box)

salt and pepper

chopped parsley

Cut steak into one-inch cubes and brown in 2 tablespoons bacon fat. Add sliced onions and chopped green pepper and celery and cook 2 or 3 minutes. Put in large kettle and add tomatoes, tomato soup, water, sugar, salt, pepper, and mushrooms. Let simmer slowly 2 hours, covered. Grate cheese.

Put Mostaccioli on to cook in salted water per the directions on the box for 10 - 12 minutes.

Grease roasting dish or very large bowl. Mix Mostaccioli, tomato mixture, some chopped parsley, and half of the grated cheese. Put rest of cheese on top for baking.

Bake slowly at 300 degrees, uncovered, for 1 1/2 hours. Add water or tomato juice if dry. Serves 12-14 (may be cut in half). Bon Appetite!

ORANGE ICE CREAM JELLO

by Peggy Hignell

(Note: Peggy Hignell is the Secretary of the Mid-Hudson Chapter of the National Federation of the Blind of New York State.)

1 6-ounce can frozen orange juice concentrate

1 6-ounce can mandarin oranges

1 cup vanilla ice cream

1 3-ounce package orange jello 1 cup boiling water

Mix all ingredients well. Pour into a glass mold. Chill until firm.