The Braille Monitor                                                                                               _July 1997

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This month's recipes were contributed by members of the NFB of Wyoming and Betty Capps, the First Lady of the National Federation of the Blind of South Carolina.

Claire Jepson

Venison Chili
by Claire Jepson

Claire Jepson is the President of the NFB of Wyoming

1 pound ground venison
1 small onion, finely chopped
1 cup canned tomatoes
1 15-ounce can kidney beans
1 tablespoon salt
1/2 teaspoon pepper
1/4 teaspoon cumin (optional)
1/4 teaspoon chili powder

Method: Brown meat in hot fat in skillet. Add onion, stir until onion is brown. Add tomatoes, beans, and seasonings. Simmer for at least one hour. Yields four servings.

Ginger Snaps
by Ina Baker

Ina Baker is from Dubois, Wyoming.

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1/4 teaspoon salt
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves

Method: Mix all ingredients together and roll dough into small balls. Flatten with glass dipped in sugar. Bake at 375 degrees for ten minutes.

Betty Capps


South Carolina Cheese Cake
by Betty Capps

1/2 cup graham cracker crumbs
1 tablespoon butter, melted
1/2 tablespoon sugar
2 8-ounce packages cream cheese
1 teaspoon vanilla
4 large eggs, beaten
3/4 cup sugar

Method: Mix the graham cracker crumbs, butter, and tablespoon sugar together and pat into a buttered microwave-safe pie plate. Microwave the cream cheese for forty-five seconds or until soft. Thoroughly blend the cream cheese with the vanilla, eggs, and sugar. Beat until fluffy and pour the mixture into the graham cracker crust. Microwave for ten minutes or until the filling sets, stirring three times during cooking. Over cake, pour sour cream topping made by combining 1 cup sour cream, 3/4 tablespoon sugar, and 1 teaspoon vanilla. Microwave on high for two minutes. The topping must set and the cheese cake chill before serving.

Squash casserole
by Betty Capps


2-3 cups cooked and drained squash
1 medium onion, chopped
1 cup grated cheese (sharp works great)
2 slices bread, toasted and buttered
2 eggs
1/4 to 1/2 cup milk

Method: Mix squash, onions, half of the cheese, and the eggs together. Add the toast, broken up into pieces, and add the milk to moisten the mixture fairly well. Turn into a greased 2-quart casserole dish. Top with remaining cheese. Bake at 350 degrees for thirty minutes. Yields four servings.

Traditional Chicken Salad
by Betty Capps Ingredients:

2 cups cooked chicken, cubed
1 cup chopped celery
1 cup mayonnaise
1/2 to 1 teaspoon curry powder
1 20-ounce can pineapple chunks, drained
2 large firm bananas, sliced
1 11-ounce can mandarin oranges, drained
1/2 cup flaked coconut
Salad greens, optional
3/4 cup salted peanuts or cashew halves

Method: Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least thirty minutes. Before serving, add the pineapple, bananas, oranges, and coconut; toss gently. Serve on salad greens if desired. Just before serving, sprinkle with nuts. Yields four to six servings.

Swiss steak
by Betty Capps


1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 to 2 pounds beef round steak, trimmed
2 tablespoons cooking oil
1 cup chopped celery
1 cup chopped onion
1/2 pound fresh mushrooms, sliced
1 cup water
1 garlic clove, minced
1 cup water
1 tablespoon steak sauce

Method: Combine flour, salt, and pepper. Cut steak into serving-sized pieces. Dredge in flour mixture. In a skillet brown steak in oil. Drain and place in a 2 1/2-quart casserole. Top with celery, onion, and mushrooms. Combine water, garlic, and steak sauce. Pour over vegetables. Cover and bake at 350 degrees for 1 1/2 hours or until meat is tender. Yields six servings.

Pistachio candy
by Betty Capps

Betty says "This recipe could not be simpler but is very good."


1 can ready-made vanilla frosting
1 small box pistachio pudding mix
Method: Mix first 2 ingredients, form into balls, and roll in coconut.
Refrigerate so candy is firm.

by Betty Capps

This recipe can be used for any holiday just by
changing the food coloring--very simple.


3 tablespoons butter
3 tablespoons milk
1 box creamy white frosting mix
Food coloring
1/2 teaspoon peppermint extract

Method: Put butter and milk in a 2-quart microwave-safe bowl. Cook on high for forty-five seconds, or until butter melts. Stir in frosting mix. Cook on high for 1 1/2 to 2 minutes or until mixture is bubbly, stirring twice during cooking time. Remove from microwave and stir in food coloring and extract. Drop mixture by teaspoonfuls onto wax paper to cool. Store in an airtight container.