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Recipes
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Photo of Mary Donahue
           Mary Donahue

This month's recipes come from members of the National
Association of Blind Secretaries and Transcribers.
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My Infamous Punch
by Mary Donahue
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Mary Donahue serves as Secretary of the National Association
of Blind Secretaries and Transcribers, First Vice President of
the San Antonio Chapter of the National Federation of the Blind
of Texas, a long-distance operator for Qwest Communications, and
a certified Braille proofreader for Third Coast Services and
Braille Mission. Mary also serves on the Technology Council of
Warm Springs Resource Center as a consultant and is also an
officer of the NFB's Music Division.
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Ingredients:
2 large cans Hawaiian Punch fruit punch
1 16-ounce can Privoli fruit punch
2 cans or 1 bottle (1 liter) ginger ale
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Method: Place all ingredients except ginger ale in a large
pitcher and stir. Add ginger ale just before serving. Makes one
gallon.
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Fudge Balls
by Mary Donahue
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Ingredients:
2 1-ounce squares baking chocolate
2 tablespoons butter
1 3-ounce package cream cheese
1/2 teaspoon vanilla
2 cups confectionery sugar
chopped nuts
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Method: Melt chocolate in microwave oven and cool slightly.
Add butter, vanilla, and cream cheese and mix well. Stir in
powdered sugar, form in small balls, and roll in ground nuts.
Chill until firm.
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Pineapple Carrot Gelatin Salad
by Mary Donahue
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Ingredients:
1 package lemon Jell-O
1 can crushed pineapple
2 grated carrots
1 pint hot water
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Method: Dissolve Jell-O in boiling water. Allow to cool. Add
pineapple and carrots. Place in refrigerator in individual molds
or one large one and chill until set. Serve alone or, if desired,
on lettuce leaf garnished with mayonnaise.
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       Photo of Lisa Hall
                         Lisa Hall

Meat Sauce for Spaghetti
by Lisa Hall
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Lisa Hall is President of the National Association of Blind
Secretaries and Transcribers, Second Vice President of the San
Antonio Chapter of the National Federation of the Blind of Texas,
and a telephone operator for Qwest Communications. In addition,
Lisa serves as an officer of the Deaf-Blind Division of the
National Federation of the Blind and as a consultant to the
Technology Council of Warm Springs Resource Center in San
Antonio, Texas.
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Ingredients:
2 tablespoons bacon drippings or margarine
1 cup onion, diced
1 cup celery, chopped
1 cup green pepper, chopped
1 pound ground beef or veal
2 teaspoons salt
1/2 teaspoon black pepper
Cayenne to taste
1/4 teaspoon thyme
2 bay leaves
1/2 cup tomato paste
2 cups tomato juice
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Method: Saute onions, celery, and green pepper in drippings
or margarine. Add meat and cook, stirring, until meat turns from
red to brown. Add all remaining ingredients and cook covered over
low heat for at least one hour. Mix gently with 2/3 pound
spaghetti prepared according to package directions. Serve topped
with Parmesan cheese. Serves six.
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Baked Apples
by Lisa Hall
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Ingredients:
2 small apples
Artificial sweetener to equal 2 teaspoons sugar
Dash each ground cinnamon and ground nutmeg
1/4 cup water
1 teaspoon lemon juice
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Method: Core apples and place in baking dish. Sprinkle
sweetener, cinnamon, and nutmeg into the apples. Add water and
lemon juice to baking dish and bake at 450 degrees for twenty-
five minutes or until tender. Makes 2 servings.
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Lemonade
by Lisa Hall
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Ingredients:
8 ounces pure lemon juice
1/2 cup honey
6 cups cold water
1 uncolored unwaxed lemon, sliced (optional)
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Method: In a blender combine lemon juice and honey on high
speed. Mix with cold water in a large pitcher. Add lemon slices
if desired. Serve over ice.
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