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Recipes

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This month's recipes are provided by members of the National Association of Blind Piano Tuners.

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Picture of Don Mitchell                
                   Don Mitchell

Piano Tuna Casserole

by Don Mitchell

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Don Mitchell is the President of the piano tuners division and the director of instruction at the Emil Fries School of Piano Tuning and Technology in Vancouver, Washington.

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Ingredients:

1 6-ounce can water-packed tuna, drained

1 10-ounce can condensed cream of mushroom soup

2 cups uncooked macaroni

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Method: Cook macaroni according to package directions in a two-quart pan, adding one teaspoon salt. Cook five to eight minutes or until desired tenderness and drain macaroni. Return pan to low heat. Combine tuna and soup with macaroni and stir gently until ingredients are well mixed. Heat through and serve. Makes two to four servings.

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[PHOTO/CAPTION: Connie Ryan]

Italian Meat Loaf

by Connie Ryan

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Connie Ryan serves as Treasurer of the National Association of Blind Piano Tuners.

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Ingredients:

1 pound ground beef

3 to 4 ounces ground Italian sausage

1 cup chopped onion

1 cup chopped bell pepper

3 slices bread, crumbled

1 egg

1 can Italian-style tomatoes

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Method: Combine all ingredients in a bowl and mix well with hands. Pat into loaf pan or casserole dish. If using a conventional oven, bake at 350 degrees for one hour. If using a microwave oven, cook on high for twenty minutes. When done, drain off excess grease and serve. Serves four.

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[PHOTO/CAPTION: Richard Bennett]

Francis Kitchen's Crab Cakes

by Richard Bennett

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Richard Bennett is division First Vice President. This recipe comes from Smith Island, located in the heart of the Chesapeake Bay.

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Ingredients:

1 pound crab meat

3 tablespoons flour

4 shakes Worcestershire sauce

1 large egg

2 tablespoons parsley flakes

1 tablespoon Dijon prepared mustard

2 generous tablespoons mayonnaise

Salt and pepper to taste

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Method: Mix all ingredients. Heat three-fourths cup cooking oil in skillet. Using a one-fourth cup measuring cup, mold cakes and cook in skillet until golden brown. Makes twelve cakes.

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[PHOTO/CAPTION: Karl Smith]

Korean Salad

by Karl Smith

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Karl Smith is a part-time tuner and full-time operator of CSA Adaptive Technologies in Salt Lake City, Utah.

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Ingredients:

Spinach or Romaine lettuce

Red onion

Mandarin oranges

Walnuts, broken into coarse pieces

Butter or margarine

Salt

Your favorite Italian dressing

(Amounts for this recipe depend on how many people you are feeding and your taste preferences. Basically, two heads of Romaine lettuce or bunches of spinach, one half of a small red onion, one or two cans Mandarin oranges, and two small packages of walnuts will feed four people.

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Method: Wash the lettuce, remove tough stems, and tear into bite-size pieces. Halve the onion and slice into very thin half-rounds. Drain the oranges well. Combine these three ingredients in a large salad bowl. Saute the walnuts in a little butter or margarine until they are tasty and crunchy. Then salt them lightly. Lay them on a paper towel for a minute to absorb any excess butter. Toss the salad with the dressing and sprinkle the walnuts over the top like croutons.

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Chili Cornbread

by David Bills

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David Bills is a retired piano tuner and now repairs Perkins Braille writers.

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Ingredients:

1 cup cornmeal

1/4 cup flour

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon baking soda

1 cup cut corn (about 3 ears)

4 ounces green chili, chopped

8 ounces sour cream

4 ounces Cheddar cheese, shredded

2 eggs, beaten

2 tablespoons butter or margarine

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Method: Combine first five ingredients; mix well. Stir in remaining ingredients except butter. Melt butter or margarine in an eight-inch iron skillet, pour batter quickly into pan, and bake at 350 degrees for one hour.

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Brownies

By Karl Smith

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Here's an encore from Karl Smith that's too good to miss.

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Ingredients:

2 cups sugar

4 squares unsweetened baking chocolate or 8 tablespoons Hershey's cocoa and 4 tablespoons cooking oil

2 sticks butter or margarine

4 eggs

1 cup flour

1 bloop vanilla (This is a cooking measurement familiar to all experienced cooks.)

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Method: In saucepan combine sugar, chocolate, and butter and heat on medium, stirring constantly until mixture is completely combined and liquid. Do not boil. Beat eggs well in small mixing bowl. Add to chocolate mixture and stir until well blended. Add flour slowly and combine well. Add vanilla and stir in. Pour batter into greased and floured 9-by-13-inch cake pan and bake at 325 degrees for about thirty-five minutes. It is best to check brownies at thirty minutes since some ovens cook a bit faster than others. Take brownies out of oven while surface is still slightly moist. This will ensure moister brownies. Note: The batter is exceedingly good, so I recommend quietly licking the bowl without telling the kids.

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Monitor Miniatures

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