Braille Monitor                                                                                March 1986

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Recipes

POTATO CASSEROLE
by Hazel Staley

2 pounds frozen hash brown potatoes, (thawed)
1 pint sour cream
2 cups grated cheese
1 can cream of chicken soup
1/2 stick margarine, melted
1/2 cup chopped onion
salt and pepper to taste

Mix all ingredients and pour into large casserole. Bake at 350 degrees for 1-1/2 hours. Combine 2 cups crushed cornflakes and 1 stick melted margarine and spread over casserole. Return to over and bake until brown (about 15 minutes).

CHICKEN CASSEROLE
by Hazel Staley

2 chicken breasts (cooked tender, cooled, and diced)
1 cup celery, chopped
2 tablespoons grated onion
1 cup cooked rice (not Minute)
1 can cream of chicken soup
1/4 cup milk
1/2 cup mayonnaise
1/2 cup almonds (chopped and slightly toasted)

Mix all ingredients and pour into large casserole (long, narrow type preferable). Butter casserole well. Bake 30 minutes at 300 degrees. Combine 2 cups crushed cornflakes and 1 stick melted margarine and spread over casserole. Return to oven and bake about 15 minutes.

INDIVIDUAL CHEESE CAKES
by Mary Ellen Reihing

3 8-ounce packages cream cheese
2/3 cup sugar
3 eggs
1 teaspoon vanilla Vanilla Wafers and cup cake liners

Place cup cake liners in muffin pan. Put one vanilla wafer in each liner. Combine cheese, eggs, sugar, and vanilla. Spoon over wafers in papers. Bake at 350 degrees for 15 minutes or in microwave on high for 1 minute and 45 seconds. Cheese cakes are done when filling sets.

Variations: Spoon your favorite pie filling over the top after cakes have cooled. If preferred, mix chocolate chips into batter before baking.

RATTATOUILLE
by Mary Ellen Reihing

1 egg plant
3 small zuchini
1 small onion
1 green pepper
2 cans tomatoes
3 carrots

Slice or dice vegetables. Saute pepper and onions in small amount of oil. Use large pan or dutch oven. Add herbs: I use thyme, cayenne pepper, and basil. You may substitute herbs to your taste. Some people like garlic and oregano. Pour tomatoes over onion, peppers, and herbs. Mix thoroughly. Add egg plant, zucchini and carrots. Simmer for 30 minutes or until vegetables are tender and flavors thoroughly mixed. Serve over rice or by itself. Good reheated.

MOLDED STRAWBERRY SALAD
by Barbara Pierce

1 package strawberry jello
1 package frozen strawberries
3 ounces cream cheese
1 cup whipping cream splash of lemon juice

Dissolve jello in one cup boiling water. Add strawberries and stir to thaw. When it begins to thicken, fold in softened cream cheese and whip cream, and fold that in as well. Pour into mold.

MUSHROOM ROUNDS
by Barbara Pierce

1/2 pound mushrooms, cleaned and chipped
2 tablespoons chopped onion
1/2 stick butter
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 cup light cream
3 tablespoons flour salt, garlic powder, and pepper to taste
trimmed, flattened slices of white bread melted butter

Saute mushrooms and onion in 1/2 stick butter. Add lemon juice, Worcestershire sauce, and seasonings to taste. Combine cream and flour. Stir until mixture thickens. Spread mixture on flattened bread and roll up. Chill to set. Slice each roll into about five rounds and dip in melted butter. Freeze to use later or broil or bake until heated through and browned.

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