From the Editor: This month's recipes are offered by members of the National Association to Promote the Use of Braille (NAPUB).
Photo of Ruth Sager
                 Ruth Sager

Spinach Balls

by Ruth Sager

Ruth Sager is the Secretary of the National Association to Promote the Use of Braille.


2 boxes frozen chopped spinach, cooked and drained

2 to 3 scallions, chopped fine

2 cups Pepperidge Farm Herb Stuffing Mix

6 eggs, beaten

cup Parmesan cheese, grated

2 teaspoons garlic powder

teaspoon crumbled thyme

cup chopped fresh parsley

Method: Combine all ingredients and mix well. If necessary for handling, chill thirty minutes. Form into one-inch balls and place on baking sheets. Freeze until firm. Store in plastic bags until ready to bake.

Preheat oven to 375 degrees. Place balls on baking sheets that have been lightly greased with cooking spray. Bake 20 minutes or until golden brown. Serve hot. Makes about three dozen hors d'oeuvres.

Crab Cakes

by Ruth Sager


2 slices bread, crusts removed

1 tablespoon mayonnaise

1 tablespoon Worcestershire sauce

1 tablespoon parsley flakes

2 teaspoons baking powder

1 teaspoon Old Bay seasoning

teaspoon salt

1 egg, lightly beaten

1 pound crab meat or imitation crab meat

about cup milk

Method: Break bread into small pieces and moisten with milk. Add remaining ingredients and combine thoroughly. Shape into patties about two inches in diameter and either fry in hot oil or broil on lightly oiled broiler pan at 400 degrees for twelve minutes. Turn cakes halfway through cooking time.

Pasta With Pesto Sauce

by Ruth Sager

Ingredients for Pesto Sauce:

2 cups fresh basil leaves

cup olive oil

2 tablespoons pine nuts

1 clove garlic

2 teaspoons salt

cup Parmesan cheese, grated

2 tablespoons Pecorino Romano cheese

Method: Combine basil, olive oil, garlic, pine nuts, and salt in a food processor or blender. Process until smooth. Add the cheeses and process about ten seconds more.

1 pound pasta (your choice)

2 tablespoons pine nuts

4 tablespoons olive oil

1 medium potato, boiled and sliced

salt and pepper to taste

fresh basil for garnish

Method: Prepare pasta as directed on package label. Rinse and thoroughly drain. Transfer pasta to a pre-heated serving bowl. Add the pesto sauce, pine nuts, olive oil, potato, and salt and pepper. Toss lightly to coat the pasta thoroughly. Sprinkle with fresh basil.

Dutch Apple Cobbler

by Ruth Sager

Ingredients for Filling:

5 cups cored, peeled, sliced tart apples

cups sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

teaspoon salt

1 teaspoon vanilla mixed with cup water

1 tablespoon margarine

Ingredients for Batter:

cup sifted all-purpose flour

cup sugar

teaspoon baking powder

teaspoon salt

2 tablespoons margarine, softened

1 egg, slightly beaten

Method: Preheat oven to 375 degrees. Lightly grease a 9-inch square baking pan; set aside. Mix all filling ingredients in a medium mixing bowl and arrange evenly in prepared baking pan. Mix batter ingredients together in a separate bowl. Using a spoon, place batter on top of apples in nine mounds. Batter will spread during baking. Bake for thirty-five to forty minutes or until apples are fork-tender and crust is firm and golden brown. Cool. Serve with whipped cream or ice cream.

Photo of Warren Figueiredo
             Warren Figueiredo

Bread Pudding by Warren Figueiredo Warren Figueiredo serves as NAPUB Treasurer.


stick butter or margarine

3 eggs

2 cups milk

1 cup sugar

3 cups day-old bread, crumbled

2 apples, peeled, cored, and diced

1 cup raisins

one half of a 20-ounce can crushed pineapple

1 teaspoon vanilla

1 teaspoon nutmeg

Method: Butter a 13-by-9 casserole or baking dish. Melt remaining margarine and add to beaten eggs, milk, bread, sugar, fruits, nutmeg, and vanilla. Place pudding in dish and bake at 350 degrees for approximately 1 hour. Serve with hard sauce.

Hard Sauce

by Warren Figueiredo


cup butter

2 to 3 tablespoons brandy

1-1/2 cups confectioners' sugar

Method: Beat butter with electric mixer or rotary beater until soft and fluffy. Add sugar, a little at a time, and continue beating until thick and glossy. Stir in brandy. Serve with warm bread pudding or apple pie.

Crabmeat Mornay

by Warren Figueiredo


1 stick butter

1 small bunch chopped green onions

cup finely chopped parsley

2 tablespoons flour

1 pint half and half (breakfast cream)

pound grated Swiss cheese

1 tablespoon sherry

Cayenne pepper to taste

Salt to taste

1 pound white crabmeat

Method: Melt butter in heavy pan and saute onions and parsley. Blend in flour, cream, and cheese, stirring until mixture thickens and cheese is melted. Add remaining ingredients except crab meat and stir to blend flavors. Gently fold in crabmeat. Heat thoroughly. Wonderful served over Melba toast or Triscuits.

Photo of Nadine Jacobson
             Nadine Jacobson

Mandy's Marinated Fruit Bowl

by Nadine Jacobson

Nadine Jacobson is First Vice President of NAPUB and Vice President of the Minnesota Parents of Blind Children.

Ingredients for Dressing:

cup amaretto

2 tablespoons honey

1 tablespoon lime juice


1 pint strawberries, quartered,

2 cups seedless grapes,

1 cup honeydew balls,

2 kiwis, sliced,

1 apple, cored, peeled, and sliced,

2 cups fresh pineapple, cubed

Method: In small bowl combine dressing ingredients and set aside. In a large mixing bowl combine fruit. Pour dressing over fruit and refrigerate for at least 2 hours. Before serving, garnish with mint leaves if desired.

Lemon Bars

by Nadine Jacobson

Ingredients for Crust:

1 cup flour

cup powdered sugar

1 stick butter, softened

Ingredients for Filling:

2 large eggs

1 cup granulated sugar

grated zest of 1 lemon

cup fresh lemon juice

teaspoon baking powder

2 tablespoons flour

Method: Preheat oven to 350 degrees. Combine ingredients for crust and press into 8- by 8-inch pan. Bake twenty minutes. Combine filling ingredients, pour over partially baked crust, and return to oven for another twenty minutes. Cool pan on rack. If desired, sprinkle powdered sugar over bars after they have completed baking.

Greek Salad

by Nadine Jacobson


3 cups cooked chicken, cubed

2 cucumbers, peeled and diced

3 tablespoons onion, chopped

1 cup feta cheese, crumbled

2/3 cup pitted black olives

1 cup mayonnaise

3 cloves garlic, minced

cup yogurt

1 tablespoon dried oregano

1 tablespoon dried rosemary

Method: Combine and mix all ingredients together. Serve over lettuce leaves and garnish with tomato wedges.