Braille Monitor                                                                                May-June 1986

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Recipes

by Eileen Bleakley

(Note: Eileen Bleakley is the wife of Hal Bleakley, who heads up Aids, Unlimited. The Bleakleys live in Baltimore.)

EASY CURRY

1 small onion, chopped
1/4 cup oleo
2-3 tablespoons curry powder
1/2 teaspoon ginger
1 can (10-1/2 oz.) condensed cream of mushroom, chicken, or celery soup--I prefer using the cream of celery
2 cups left over cooked lamb, chicken, turkey, or fish. My favorite is turkey.
Salt and pepper to taste
1 red skinned apple, cored and diced
1/2 cup chopped green pepper
2 tablespoons lemon juice

Saute onion in shortening until tender; add curry powder and ginger. After a couple of minutes add soup {thinned as directions on can). Next, add meat. Simmer 10 - 15 minutes. Add rest of ingredients and simmer 5 minutes. Serve over cooked rice. Makes 4-6 servings.

ANISE COOKIES

1 cup shortening--oleo is okay
2-1/4 cups sugar
1/2 cup buttermilk
1 teaspoon baking soda
3 eggs
1 package anise seeds
6-7 cups flour--enough to keep dough from sticking to board

Use part of flour to flour anise seed. Roll and cut. Bake at 350 degrees in preheated oven for about 15 minutes. Sugar tops before baking.

BLUEBERRY DESSERT

1 7-ounce package Nabisco sugar wafers--roll--reserve some for top--press rest into pan (rectangular brownie pan is best size).

Mix: 1 cup powdered sugar, 1/4 pound softened butter, and 1 egg. Make this layer creamy but very thick--vary as needed. It is tricky to spread, and fingers will be needed.

Fold 1 pint of fresh blueberries into 1 cup whipped cream. Spread and sprinkle with reserved crumbs. Chill. Cut into squares and delight your family or friends.

FISH STEW

1 large onion, sliced
4 tablespoons oleo
1 cup catsup
2 tablespoons lime juice
2 tablespoons bottled steak sauce
dash of Worcestershire sauce
salt and pepper to taste
1-1/2 to 2 pounds fresh fish fillets or 2 12-ounce packages frozen fillets until fish flakes easily.

Saute onion in oleo until soft in a heavy skillet. Add all but fish and bring to a boil. Cut fish into chunks and arrange in sauce; cover; simmer 20 minutes or until fish flakes easily. Serves 4.

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