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The Braille Monitor–March, 2001 Edition


This month's recipes have been contributed by members of the NFB of Hawaii.


Island Fruits with Cottage Cheese Honey Lime Dip

by Nani Fife

Nani Fife serves as President of the NFB of Hawaii.

Nani Fife
Nani Fife


1 platter of fresh fruit (sliced melon, strawberries, pineapple, etc.)

4 cups low-fat cottage cheese

1 teaspoon fresh lime juice

1/4 cup honey

1 cup orange juice

1/2 cup blackberries

1/2 cup blueberries

1/2 cup raspberries

Method: Combine all dip ingredients in a blender until smooth. This fruit platter is an ideal dessert for a party buffet.


Hawaiian Pulehu Tri-Tip Steak

by Nani Fife                   


1 1/2 pounds tri-tip steak (triangular tip of the sirloin)

1/2 cup sea salt

1 tablespoon minced fresh garlic

1/2 tablespoon cracked peppercorns

1 tablespoon granulated sugar

Method: Prepare charcoal for grilling. Rub salt, garlic, pepper, and sugar into the meat and let sit thirty minutes. "Pulehu" in Hawaiian means "to broil on hot embers," and that's what you do, turning the meat every four minutes until done. Total cooking time is about ten to fifteen minutes, depending on the thickness of the cut.

Tip: This is a big piece of beef, and the crusty outside and rare inside makes it almost like beef sashimi. It's great eating when it's hot, and the next day, after the flavors have had a chance to be absorbed all through the meat, it makes the best cold sandwiches you have ever tasted.


Sweet Potato Coconut Casserole

by Nani Fife

If you want to start a new holiday tradition, serve this fresh coconut and macadamia nut version of the classic sweet potato dish. Your family may never want that old marshmallow-topped version again.                        


4 cups sweet potatoes steamed until soft and mashed

1/3 cup brown sugar

1/3 cup butter

1/2 cup coconut milk

1/2 cup milk

1/3 cup fresh coconut, grated

1/3 cup toasted and chopped macadamia nuts

2 tablespoons butter, melted

Method: Preheat oven to 325 degrees. Whisk potatoes, sugar, butter, milk, and coconut milk until light and fluffy. Prepare two-quart casserole with vegetable oil spray. Pour potato mixture into casserole.

Mix coconut, macadamia nuts, brown sugar, and melted butter. Sprinkle coconut mixture on top of the sweet potatoes. Bake for one hour or until potatoes are heated through and the top is crunchy. Note: You can lower the fat in this dish by substituting one or more of the following: replace some or all of the butter with buttermilk; substitute low-fat coconut milk for the coconut milk; and use toasted chopped almonds in place of the macadamia nuts.


Baked Crab Salad

by Yolanda Phelan

Yolanda Phelan is a member of the NFB of Hawaii.


2 large potatoes, boiled and diced

at least 1 cup Crab meat

1 cup mayonnaise

1 small onion, diced

1 tablespoon chopped green onion

Celery, diced (optional)



Method: Mix all ingredients in a casserole dish and bake in a 375-degree oven for fifteen to twenty minutes.


Tofu Salad

by Yolanda Phelan                       


1 block tofu (soy bean curd), cubed

1 onion, sliced (maui preferred)

1 can tuna or salmon

1 fresh tomato, sliced

1/4 cup oil

1 clove garlic, minced

1/4 cup soy sauce

3 stalks green onion

Method: Heat oil, garlic, soy sauce, and onions, and pour over tofu before serving.


Mom's Easy Baked Stew

by Hoku Burrows

Hoku Burrows is Secretary of the NFB of Honolulu Chapter.


2 to 3 pounds chuck roast, cut in cubes

2 to 3 medium potatoes, peeled and cut

2 medium carrots, peeled and cut

2 stalks celery, cut

1 envelope Lipton onion soup mix

2 small (10-to-12-ounce) cans cream of mushroom soup

1 small (10-to-12-ounce) can tomato soup

Method: Preheat oven to 350 degrees. Spray a deep roasting pan with cooking spray. Layer ingredients by first placing meat, then vegetables in pan. Sprinkle with onion soup mix. Then pour cream of mushroom and tomato soups over the vegetables. Cover pan tightly with foil and bake for three hours. Serve over rice. Don't open foil while cooking, and do not stir.

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