Recipes

This month's recipes were submitted by members of one of our newest divisions, the National Organization of the Senior Blind. Founded at our 1996 convention in Anaheim, this division is working hard to reach out to seniors and assist them in their adjustment to blindness.

Christine Hall

Christine Hall

Pineapple Swedish Cake
by Christine Hall

Christine Hall is the President of the National Organization of the Senior Blind. She has been active in the NFB since the early '60's when she joined the Student Division in Los Angeles, California; she later became President of the state division. She served as President of the Sacramento chapter for a time and on the Board of the NFB of California. After moving to Hawaii, she was President of the state affiliate for a short time and later became the First Vice President of the affiliate. Christine also served as the President of the Honolulu chapter. She moved to New Mexico in 1991 and is currently a board member of the Albuquerque chapter, President of SAGE (Senior Action Group Energy), a division of the NFB of New Mexico, and President of the National Organization of the Senior Blind.

Ingredients:

2 eggs
1 20-ounce can crushed pineapple, undrained
cups flour
1 cup sugar
1 cup brown sugar
2 teaspoons baking soda
1 cup pecans or walnuts, chopped
1 teaspoon vanilla

Method: Beat eggs until light and fluffy (two to three minutes). Add pineapple, sugars, flour, and soda. Mix by hand and stir in nuts. Spread in 13-by-9-inch greased pan and bake at 350 degrees for forty-five to fifty minutes.

Cream Cheese Ginger Frosting

Ingredients:

4 ounces cream cheese, softened
cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
1 teaspoon ginger root, grated

Method: Beat cream cheese and butter together. Gradually add powdered sugar and grated ginger root. Beat until smooth. Spread on cooled cake. Sprinkle with chopped nuts if desired.

Chinese Chicken Salad
by Christine Hall

Ingredients:

1 roasted chicken, shredded
1 head lettuce, shredded
Won ton chips
2 teaspoons sesame seeds, roasted
4 green onions, chopped
pound unsalted peanuts, chopped
Chinese parsley (cilantro)

Method:Combine all ingredients and toss thoroughly. Finish with the following dressing just before serving: 1 teaspoon salt, 1 teaspoon pepper, 2 tablespoons rice vinegar, 4 tablespoons sugar, and cup salad oil. Combine ingredients and shake vigorously.

Dirty Rice

by Christine Hall

Ingredients:

2 tablespoons oil or butter
2 cloves garlic, chopped
green onion, thinly sliced
cup pecans or walnuts, chopped
cup mushrooms coarsely chopped
2 tablespoons soy sauce
4 cups brown rice, cooked

Method: Saute garlic and green onions in oil for one minute. Add nuts and cook until lightly brown. Add mushrooms and cook for two minutes. Add soy sauce. Cover and simmer for five minutes. Stir cooked rice into mixture and blend thoroughly. Serves six.

Mango Bread

by Christine Hall

Ingredients:

2 cups flour
2 teaspoons baking soda
teaspoon salt
2 teaspoons cinnamon
1-1/2 cup sugar
cup pecans or walnuts, chopped
cup raisins
cup coconut, shredded
3 eggs
pound butter
cup oil
1 teaspoon vanilla
2 cups mango, chopped

Method: Mix first four ingredients together. Add sugar, nuts, raisins, and coconut. Mix well. Add eggs, butter (softened), oil, vanilla, and mango. Mix manually. Pour into two greased and floured loaf pans or bundt cake pan. Bake at 350 degrees for one-and-a-half hours.

Pat Eschbach

Pat Eschbach

Vanishing Oatmeal Cookies
by Pat Eschbach

Pat and Bob Eschbach are longtime leaders of the National Federation of the Blind. Bob is a member of the National Organization of the Senior Blind. He swears that this cookie recipe is almost as good as chicken soup for correcting what ails you.

Ingredients:

1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
teaspoon salt
3 cups Quaker oats
1 cup raisins

Method: Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon, and salt and mix well. Stir in oats and raisins and mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake ten to twelve minutes or until golden brown. Cool one minute on cookie sheet before removing to wire rack. Makes four dozen.