Recipes

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This month's recipes are contributed by members of the Masonic Square Club, a division of the National Federation of the Blind.

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Italian-Made Bean Casserole

by Linda Snider
Photo of Harold and Linda Snider

Linda and Harold Snider

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Linda Snider is the wife of Harold Snider and an active Federationist in her own right. She is also a spectacular cook.

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Ingredients:

2 cups dried Great Northern large white beans

6 cups cold water

2 teaspoons salt

1/2 cup olive oil

1 cup onion, coarsely chopped

2 cloves garlic, finely chopped

1 cup celery, coarsely chopped

2 tablespoons snipped fresh parsley

1/2 teaspoon dried crushed thyme

1/4 teaspoon dried crushed sweet basil

1/4 teaspoon coarse ground black pepper

1 cup fresh skinned or solid-pack canned tomatoes

2/3 cup bean liquid and tomato juice combined

grated Parmesan or Romano cheese

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Method: Soak beans in water overnight. Cook beans in water in which they were soaked. Place over high heat. Add 1 teaspoon butter to keep down the foam. Bring to boil, cover, and reduce heat to simmer. Stir occasionally. Add salt and simmer gently until tender. Drain, reserve liquid.

Heat oil over low flame and add onions, garlic, and celery. Cook until tender but not browned. Add parsley, thyme, sweet basil, pepper, tomatoes, and bean-tomato liquid. Bring mixture to boil, add to beans, and mix lightly. Turn into a 1-1/2 quart casserole. Cover and bake in 350-degree oven for 1 hour. Remove from oven, dust top of beans generously with grated cheese, and return to oven uncovered for ten minutes to brown cheese lightly. Serve piping hot with additional cheese to sprinkle over each serving. Excellent with roast leg of lamb.

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Boiled Shrimp with Remoulade Sauce

by Harold Snider

This delicious recipe serves four. Harold is a long-time leader in the NFB and a Past President of the D.C. affiliate. He waxes rhapsodic over this favorite in his personal culinary repertoire.

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Ingredients:

2 pounds fresh shrimp

2 tablespoons salt

2-4 tablespoons ground Cayenne

2-4 tablespoons Old Bay Seasoning

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Method:Fill 4-quart pot half full of water and seasonings. Bring water to a rolling boil. Add shrimp and cook for four to five minutes, no longer. Drain and rinse with cold water. Place shrimp on ice for twenty to thirty minutes. Serve with remoulade sauce

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Remoulade Sauce

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Ingredients:

1/2 cup mayonnaise

1/2 cup ketchup

2 ounces horseradish (more or less to taste)

1 teaspoon tabasco sauce

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

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Method: Mix all ingredients thoroughly and chill in refrigerator for twenty-four hours.

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Imperial Crab Maryland

by Linda Snider

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Ingredients:

1 pound large-lump crab meat

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup mayonnaise

1 tablespoon capers with some juice

1/2 cup dry bread crumbs

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Method: Mix all ingredients except bread crumbs carefully and pack in greased crab shells or other small oven-proof containers. Sprinkle bread crumbs over top of each. Dot with butter and bake in 350-degree oven about twenty-five minutes. Serve at once garnished with parsley and lemon.

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Spiced Beef

by Linda Snider

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Ingredients:

1 8- to 10-pound round of beef

1 gallon water

1 teaspoon saltpeter

1/2 box allspice

2 sticks cinnamon

1 dozen cloves

1 cup sugar

1 quart salt

Method: Bring all ingredients (except beef) to a boil and cook for ten minutes, then remove from heat. When cool, add round of beef and store for 2 weeks. Weight it down. Turn meat over after first week. No harm will result if it remains in the mixture longer. To cook, place beef in stout kettle with lid and cover with liquid consisting of half spice mixture and half water. Cook slowly fifteen to twenty minutes to the pound or until thoroughly tender. Serve cold, carving in very thin slices. I recommend serving with thin slices of home-made white bread, although biscuits or rolls may be used.

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Old English Date Pie

From Maryland's Eastern Shore

by Linda Snider

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Ingredients:

2 eggs

1 teaspoon cinnamon

3/4 cup sugar

1/4 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon cloves

1 cup dates, cut fine

1 tablespoon fine cracker crumbs

1 cup sour cream

1 unbaked 9-inch pastry shell

flaked or fresh coconut

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Method: Beat eggs. Add sugar, salt, spices, sour cream, and crumbs. Mix well. Place dates in pie shell and pour mixture over them. Sprinkle top with coconut. Place in hot oven for ten minutes at 425 degrees. Reduce heat to 350 and bake fifteen minutes longer, or until filling will not adhere to knife blade inserted in center.

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Picture of Jack Allord

Jack Allord

Baked Chicken Breasts Supreme

by Jack Allord

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Jack Allord is a former Masonic Grand Master of Wisconsin. He is the only blind man ever to have held this august office.

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Ingredients:

6 boned, skinless chicken breasts

2 cups dairy sour cream

1/4 cup lemon juice

4 teaspoons Worcestershire sauce

4 teaspoons celery seed

2 teaspoons paprika

1 clove garlic, finely chopped

2 teaspoons salt

1/2 teaspoon pepper

2 cups corn flake crumbs

1/2 cup butter

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Method: Cut chicken breasts in half; wipe well with wet paper towels. In large bowl combine sour cream with lemon juice, Worcestershire sauce, celery seed, paprika, garlic, salt and pepper. Add chicken to sour cream mixture, coating each piece well. Let stand covered in refrigerator overnight. Next day pre-heat oven to 350 degrees. Remove chicken from sour cream mixture. Roll in crumbs, coating evenly. Arrange in single layer in large, shallow baking pan. Melt butter in small saucepan. Spoon butter over chicken. Bake chicken uncovered 55 to 60 minutes or until chicken is tender and nicely browned.

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Sour Cream Chocolate Cake

by Jack Allord

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Ingredients:

3/4 cup cocoa

1-1/2 cups boiling water

1 cup butter or margarine

3 cups packed light brown sugar

4 eggs

2 teaspoons vanilla

2-3/4 cups unsifted cake flour or 2-2/3 cups sifted regular flour

3 teaspoons baking soda

1/2 teaspoon salt

1-1/3 cups dairy sour cream

Chocolate Frosting

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Method: In a saucepan add cocoa to boiling water. Stir or whisk until smooth. Set aside to cool. In a large mixing bowl cream butter, sugar, eggs, and vanilla at high speed until very light and fluffy, about five minutes. Combine flour, baking soda, and salt. Add alternately with cocoa mixture and sour cream to creamed ingredients, beginning and ending with flour. Beat just until batter is smooth. Pour into three ungreased and floured round layer cake pans. Bake at 350 degrees for thirty-five to forty minutes or until toothpick inserted comes out clean. Cool ten minutes. Remove from pans. Cool completely, stack layers, and ice with your favorite frosting.

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