Braille Monitor                                                                           October 1986

(back)(contents)(next)

Recipes

"NO PEEP" CHICKEN CASSEROLE

by Pat Eschbach

(Note: Pat Eschbach needs no introduction to Federationists. She is the wife of National Board Member Robert Eschbach. She is also the extremely capable manager of our food service operation at national conventions.)

4 tablespoons butter

1 cup uncooked rice

1 can (10 1/2 oz.) cream of mushroom soup

1 can (10 1 / 2 oz.) cream of celery soup

3/4 can undiluted evaporated milk

2 1/2 to 3 pounds frying chicken, cut into serving pieces (I like thighs or breasts best.)

Melt butter; add rice, soups,and milk. Spoon into a 7 x 11" deep baking dish (or a 3-quart casserole) with cover. Arrange chicken on top. Cover tightly or cover with foil. Bake at 300 degrees for 2 1/2 hours. DO NOT UNCOVER until ready to serve.

HOMEMADE ICE CREAM

by Ramona Walhof

(Ramona Walhof is one of the leaders of the National Federation of the Blind of Idaho. More than that, she is one of the moving forces in the national body of the Federation.)

One-gallon ice cream freezer (electric or hand crank)

Blender

2 cups sugar

4 eggs

2 quarts "Half and Half"

1 tablespoon vanilla (pure vanilla is better than vanilla extract) Grated or chunked ice

Rock salt

Mix together sugar and eggs with blender and pour into freezer can. Add 2 quarts "Half and Half" and 1 tablespoon vanilla. You will need plenty of grated or chunked ice and rock salt. The freezer can should be between 2/3 and 3/4 full before freezing. The dasher will add air while freezing so the can will be completely full when the ice cream is frozen. If you wish to keep the ice cream in your regular freezer, do not allow it to thaw much, because it will lose its air, become very difficult to dip, and crystalize. Freezing your own ice cream is definitely worth the mess and trouble. Enjoy it!

Variations

Chocolate: Substitute one 12-ounce can chocolate syrup for 1 cup sugar Strawberry: Reduce "Half and Half" by 1 pint and add two 12-ounce packages of frozen strawberries. Puree strawberries in blender before adding them to ice cream mixture before freezing.

Other fruit: Other kinds of fresh or frozen fruit may be used in a way similar to that in which you use strawberries. The amount of fruit and ''Half and Half" may vary.

BRAN MUFFINS

by Ramona Walhof

3 cups Miller's Bran

3 cups whole wheat flour

3 cups white flour

1 tablespoon baking powder

1 tablespoon baking soda

2 teaspoons salt

4 whole eggs

1 cup vegetable oil

1 cup honey

3 cups milk

4 muffin tins (greased)

Mix dry ingredients and make a well. Separately blend eggs, oil, honey, and milk. Mix with dry ingredients. Do not over-mix. Fill greased muffin tins 2/3 to 3/4 full. Bake 20 minutes at 400 degrees.

Makes about 40 muffins. If you don't need that many at one time, freeze some and reheat one or two for breakfast in a toaster oven. (Cut muffin in half and spread with butter or margarine before heating in toaster oven.) These muffins are excellent with raisins or currants if you wish.

SWEET POTATO CASSEROLE

by Patricia Maurer

(Here are two recipes from the wife of the newly elected President of the National Federation of the Blind.)

4 one-pound cans sweet potatoes 2 tablespoons table cream

2 teaspoons nutmeg

11/2 cups raisins

1/2 cup butter

3/4 cup brown sugar

2 cupsmarshmallows

Mash potatoes and add cream, nutmeg and raisins. Pour into large, greased casserole dish. Top with butter, brown sugar, and marshmallows. Bake 40 minutes in 350-degree oven.

PUMPKIN COOKIES

by Patricia Maurer

1/2 cup oil

11/2 cup sugar

l egg

1 cup pumpkin

2 1/2 cups flour

1 teaspoon soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon allspice

1 package chocolate chips

1/2 cup raisins (optional)

1 cup nuts (optional)

Cream together oil, sugar and eggs. Sift flour and all dry ingredients. Add flour mixture alternately with pumpkin to cream mixture. Add chocolate chips (raisins and nuts if desired). Put on a lightly greased cookie sheet by teaspoons. Bake 10 to 15 minutes at 350 degrees.

NANTUCKET CRANBERRY PIE

by Beverly A. Gonzales

(Here is a recipe submitted by the First Vice President of the National Federation of the Blind, Diane McGeorge.)

2 cups fresh cranberries

1/3 cup granulated white sugar

1/2 cup (2 ounces) chopped pecans or walnuts

1/3 cup currants or 1/2 cup raisins, plumped in hot water for ten minutes 6 ounces (11/2 sticks) unsalted butter, melted

1 cup all purpose flour

3/4 cup dark brown sugar, firmly packed

2 eggs, lightly beaten

1 teaspoon vanilla extract Pinch of salt

Garnish (sour cream, whipped cream, or vanilla ice cream)

Preheat oven to 350 degrees; generously grease a 10-inch deep-dish pie plate. In a large bowl combine the cranberries, white sugar, nuts, and currants or raisins. Stir to combine. In a separate mixing bowl combine the remaining ingredients, stirring until smooth. Gently fold the cranberry mixture into the butter mixture until well blended. Pour into the prepared pie plate. Place the pie plate on a cookie sheet and bake for 45 to 50 minutes or until golden brown. Allow to cool slightly and serve warm garnished with sour cream, whipped cream, or vanilla ice cream.