Braille Monitor                                                                                July 1986

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Recipes

(The following three recipes are submitted by Louise Anderson, who is a member of the Mahoning Valley Chapter of the National Federation of the Blind of Ohio.)

FAMOUS OATMEAL COOKIES

3/4 cup vegetable shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 cup raisins
1 teaspoon vanilla
3 cups oats, uncooked
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda

Mix ingredients well. Bake at 350 degrees on ungreased cookie sheet for 12 to 15 minutes.

CHOCOLATE CHIP COOKIES

2/3 cup soft shortening
2/3 cup soft margarine
1 cup packed brown sugar 1cup granulated sugar
2 teaspoons vanilla
2 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking soda

Mix well all ingredients in bowl. Add one 16-ounce package of chocolate chips. Roll balls about the size of a walnut on a cookie sheet. Bake at 350 degrees 8 to 10 minutes. Makes about 5 dozen.

CINNAMON PUDDING CAKE

COMBINE:

1-3/4 cups firmly packed brown sugar
1-1/2 cups water (cold)
2 tablespoons butter or oleo Bring to a boil and cool

SIFT TOGETHER:

2 cups flour
2 teaspoons baking powder 1/2 teaspoon salt

CREAM TOGETHER:

2 tablespoons butter or oleo
1 cup sugar

Add dry ingredients alternately with 1 cup of milk--beginning and ending with dry ingredients. Spread into pan. Pour brown sugar mixture over batter. Bake at 350 degrees for 35 to 40 minutes.

(Jim and Sharon Omvig--now of Alaska submit the following recipes.)

CHICKEN WITH SHERRY SAUCE
by Jim Omvig

6 large chicken breasts (browned)

Place these in crock pot--salt and pepper. Mix in bowl then pour over chicken the following: 1 can French onion soup, 1 can cheddar cheese soup, 1 large carton sour cream, 1/2 cup sherry, 1 can drained mushroom stems and pieces. Cook in crock pot on low 10 to 12 hours. Ladle sauce over cooked noodles or rice. This is Jim's own recipe; it is delicious and easy. Actually, it is quite an elegant dish for guests--Sharon Omvig.

RICE PUDDING
by Sharon Omvig

1 cup uncooked rice
8 cups milk
4 teaspoons sugar
1 teaspoon salt

Heat 4 cups milk in heavy pan. Add rice. As this thickens, add other 4 cups of hot milk. Cook 2 to 2-1/2 hours (time may vary). Stir frequently. Add sugar and salt. Pour into serving dish and cover with cream sauce. Keep warm. Just before serving, pour melted butter over top. Dot with raisins (raisins should be boiled a moment so they are plump), and sprinkle generously with sugar and cinnamon.

CREAM SAUCE:

Heat 2-1/2 cups cream in a skillet. Add thickening made of 4 tablespoons flour and 1/2 cup milk. Add 1 teaspoon salt.

NUTTY NOODLE CANDY
by Gene Parker

(Gene Parker of Mississippi--than whom there is no better cook--sends the following recipe.)

1 12-ounce package chocolate chips
1 12-ounce package butterscotch chips
1 5-ounce can chow mein noodles
1 cup peanuts (salted or unsalted)

In 2-quart saucepan melt chips over medium heat. Add noodles and peanuts. Stir until noodles and peanuts are coated. Drop by spoonful on wax paper. Let set for about 2 hours.