The Braille Monitor                                                                                               _June 1997

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Recipes

This month's recipes were submitted by members of the National Federation of the Blind of Wisconsin.

[PHOTO/CAPTION: Margie Watson]

Macaroni Salad
by Margie Watson

Margie Watson is an active member of the National Federation of the Blind of Wisconsin. Her daughter Katie is a vivacious and confident member of the fifth generation of the Federation.

Ingredients:
1 16-ounce box elbow macaroni
2 small cans little shrimp
1 rib celery, chopped
1 small onion, chopped
mayonnaise
salt
pepper

Method: Cook elbow macaroni according to package directions; drain. Rinse shrimp in cold water, drain. Add salt, pepper, celery, and onions. Adjust seasonings to taste. Add mayonnaise and mix together.

Hot Chili Bean and Corn Salad
by Margie Watson

Ingredients:
2 16-ounce cans hot chili beans, drained
3 cups frozen corn with red and green peppers
4 medium ribs celery, thinly sliced (include leaves)
1/2 cup picante sauce
fresh cilantro for garnish (optional)

Method: Combine beans, corn, celery, and picante sauce. Set out at room temperature one hour before serving. To serve immediately, defrost corn in microwave. Cook on high for half of recommended cooking time or cook in boiling water according to package directions. Drain and cool slightly before adding to salad. Garnish with fresh cilantro leaves if desired.

No-Egg Butterscotch Cake
by Mary Sheire

Melvin and Mary Sheire are new members of the NFB of Wisconsin. Melvin is the chairman of the scholarship committee. Mary is an excellent cook.

Ingredients:
1 cup brown sugar
1/2 cup granulated sugar
2 cups flour
1/2 cup butter
1 teaspoon baking soda
1 teaspoon vanilla
1 cup buttermilk
1/2 cup chopped nuts
1 cup butterscotch chips

Method: Mix flour, sugars, and butter in a bowl. Remove 1/2 cup of mixture and set aside. Add vanilla and milk. Stir in remaining ingredients. Mix well. Pour into 9-by-13-inch pan. Place butterscotch chips on top and sprinkle over cake the cup of butter mixture you set aside. Bake forty minutes at 350 degrees.

Moon Muffins
by Mary Sheire

Ingredients:
1 box chocolate cake mix

Filling:
1 8-ounce package cream cheese
1 egg
1/3 cup sugar
dash of salt
1 cup chocolate chips

Method: Prepare cake mix according to package directions. Mix until smooth. In a separate bowl mix cream cheese, egg, sugar, chocolate chips, and salt. Fill muffin trays 3/4 inch full of cake batter. Pour one tablespoon of filling in the center of each muffin. Bake fifteen to eighteen minutes at 350 degrees. Store muffins in refrigerator.

[PHOTO/CAPTION: Bonnie Peterson]

Chocolate Chip Cookies
by Bonnie Peterson

Bonnie Peterson is the President of the National Federation of the Blind of Wisconsin.

Ingredients:
1 cup butter
1 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups chocolate chips
2 to 3 cups very finely chopped walnuts

Method: Cream butter and sugar in a bowl. Add eggs and vanilla, stir or beat until creamy. Add flour, salt, and baking soda. Mix well. Fold in walnuts. Add chocolate chips. Drop by tablespoonfuls onto lightly greased baking sheet. Bake at 350 for ten minutes.

[PHOTO/CAPTION: Bill Meeker and Cheryl Orgas]

Barbecued Chicken
by Bill Meeker

Bill Meeker and Cheryl Orgas are leaders of the Wisconsin affiliate. Bill reports that this chicken recipe
is Bonnie Peterson's favorite way of preparing chicken. Bonnie agrees and says that she bought her husband a grill identical to Bill's in the hope that he could replicate this chicken. But so far Bill is the only one who does it to perfection.

Ingredients:
One grill with separate firebox and smoking chambers
at least 5 pounds skinless, boneless chicken breasts
1 or 2 bottles of Gates Bar-B-Q sauce (may be ordered by calling (816) 923-0900 with your Visa or MasterCard number or writing Gates Bar-B-Q, 4621 Paseo, Kansas City, Missouri 64110)

Method: Preheat grill to 350 degrees using charcoal and one apple wood log or other wood of choice. Sear chicken over fire for two minutes. (I use a long-handled wire grill basket in order to sear a number of pieces at once and turn them at the same time.) As chicken is seared, throw it into a large bowl containing the sauce and let it sit several minutes. Remove chicken from bowl and place in smoking chamber. Pour excess sauce from bowl over chicken in smoking chamber. Cook forty-five minutes or until done. (This varies with amount of chicken and fire temperature. A grill with a thermometer helps.) With experience you will be able to judge the correct heat of the smoker by feeling the outside of the smokestack or the body of the smoking chamber or the smoke coming out of the stack. Don't worry if you don't have a thermostat or a meat thermometer. When cooked, remove chicken from smoker and enjoy. Note: I use either heavy leather gloves or welding gloves to handle wire baskets and to adjust the fire, consuming one bottle of Wisconsin seasonal beer during cooking. If you don't want to sear the meat, try marinating it in sauce from four hours to two days. Experiment with variations of your own as I did. It's hard to go too far wrong with a smoker.

Shortbread
by Cheryl Orgas

Ingredients:
1 1/2 cups flour
3/4 cup powdered sugar
2 sticks butter

Method: Mix all ingredients until dough is sticky and firm. Pat into standard pie pan. Place in preheated 350 degree oven for fifty minutes. Let cool before cutting. These cookies are simple to make but delicious.