Braille Monitor                                                                                January 1986

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Recipes

CONGO BARS
by Barbara Cheadle

As Federationists know, Barbara Cheadle is the Editor of Future Reflections, the national magazine forparents of blind children. She says of the following recipe: "John Earl and Chaz collected this recipe from one of their teachers. They love it. They even liked it when I tried to make it a little 'healthier' for them and used whole wheat flour (1 cup and one cup white) and wheat germ (1/4 cup). I also cut down on the sugar. Instead of packing it to measure it (the normal procedure for brown sugar) I measured it loosely, as you do with white sugar.

2 1/4 cups flour--sifted
2 1/2 teaspoons baking powder
2/3 cup shortening
2 1/4 cup brown sugar
3 eggs
1 1/2 cups nuts (optional)
1 cup chocolate chips

Mix flour, baking powder, and set aside. Melt shortening, and add brown sugar. Add eggs, one at a time, to sugar mixture. Beat well. Add flour. Add chocolate chips. Mix well. Bake at 350 degrees for 25 - 30 minutes.

LOW SALT MEATBALLS
by Emma Stougl

(Note: Emma Stougl is the Secretary-Treasurer of the Mobridge Chapter, National Federation of the Blind of South Dakota.)

One pound lean ground beef. Boil 1/2 cup of water. Steep one bay leaf for a few minutes and throw away the bay leaf. To the liquid add 1 teaspoon Gourmet Sauce or Kitchen Bouquet, 1/4 teaspoon each of thyme, garlic powder, all purpose seasoning, 1 tablespoon soy bean meal, and 6 soda crackers (crushed).

Combine all ingredients. Shape meatballs with ice cream scoop. Place on greased biscuit pan. Bake at 375 - 400 degrees until lightly browned.

Prepare and partially cook chunked up vegetables--potatoes, carrots, onions. You may add other vegetables of your choice. Omit the celery. Celery is very high in sodium. Make broth from the meat drippings. Add to the vegetables with the meat. Cook the vegetables in small amount of water so no juices are wasted, as we need those for flavor and nutrition as well. Finish cooking in 350 degree oven for 30 minutes. Will serve 6.

 

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