This month's recipes were submitted by members of the NFB of Idaho.
Idaho Tater Top Casserole
by Mary Ellen Halverson
Mary Ellen Halverson
Mary Ellen Halverson is a long-time member and leader of the NFB of Idaho. She serves as First Vice President of the state affiliate. She reports that this recipe sounds too easy to be tasty, but it really is. Mary Ellen has taken on a new responsibility. Forget about cooking; she is a happy and proud grandmother.
1 pound lean hamburger
1 can either cheddar cheese or nacho cheese soup
Frozen tater tots or seasoned fries
Method: Break up raw hamburger into an 8-by-8-inch baking dish. Mix in the can of soup. Cover top with tater tots or seasoned fries. Bake one hour at 375 degrees. Serves two or three hungry Idahoans.
Sunny Slope Steamed Apples
by Mary Ellen Halverson
We have lots of apple orchards in Idaho. This is a simple microwave dish that's popular with us.
1 or 2 sliced and peeled apples
Method: Place sliced apples in microwave steamer. Sprinkle with sugar and cinnamon. Cook five minutes, stir, cook four or five more minutes. Cooking time varies depending on number and type of apples. This time is based on a small, 500-watt microwave.
Homemade Vanilla Ice Cream
by Larry Streeter
Larry Streeter assumed his duties as President of the NFB of Idaho on September 30, 2000, after serving as Treasure Valley Chapter President for three years. Larry is an excellent cook and is best known for his efforts on the grill with a good steak.
3/4 cup sugar
6 egg yolks
1/4 teaspoon salt
1/2 pint whipping cream
2 cans condensed milk
7 cups milk
2 teaspoons vanilla extract
Method: Using electric mixer, beat yolks, sugar, salt, condensed milk, and whipping cream in a very large bowl. Blend in remaining ingredients and mix at medium speed for about two minutes. If you desire, add your favorite fruit-–strawberries, bananas, or peaches. Pour mixture into electric or hand-cranked ice cream freezer container. You will need two bags of ice and some ice cream salt to complete your task. Follow the freezer instructions. Place the filled freezer can in the wooden or plastic bucket. To ensure the best results, spread six cups of ice evenly around the container. Follow with one cup of ice cream salt. (If you fail to spread evenly, the task takes longer.) Now that the base is completed, use four cups of ice to each cup of ice cream salt. Use enough ice and salt to pack the bucket full, and always cover the can's lid. Top up with ice and salt as needed. An electric ice cream freezer should take approximately seventeen minutes to complete freezing. When the machine has stopped turning, be patient-–place a towel over the top of the freezer and let ice cream ripen for at least forty-five minutes. Makes four to five quarts of delicious ice cream. If you're really hungry, don't call your friends.
by Larry Streeter
2 pounds stewing beef
1 pound pork loin
1 diced onion
6 stalks of celery, chopped
1 bell pepper
1 can of bean sprouts
2 cans of LaChoy chop suey vegetables
1 can baby ears of corn
2 cups rice, uncooked
salt, pepper, meat tenderizer, garlic powder, soy sauce, sugar, and cinnamon to taste
Method: Spray heavy frying pan with non-stick cooking oil. Cut meat into bite-size pieces and brown, then drain. Sprinkle with salt, pepper, meat tenderizer, garlic powder, and soy sauce. Cover meat with water. Simmer covered for approximately two and a half hours. Check occasionally, keeping meat covered with water. Add celery, onion, and bell pepper. Cook for thirty minutes more. Drain liquid from canned vegetables before adding them to meat, simmering meat an additional thirty minutes. It may be necessary to add water and soy sauce to cover all ingredients. Cook with or without a lid--your choice. Cook rice according to package directions. Serve meat mixture over rice; sprinkle with small amounts of sugar, cinnamon, and soy sauce. Serves eight hungry people.
by Jan Gawith
Jan Gawith is First Vice President of the Treasure Valley Chapter of the NFB of Idaho. She is a vendor and runs a very popular and successful cafeteria in a state government office building in Boise. Jan always receives very high marks for her brownies. Her husband Harry serves as affiliate Treasurer.
1 stick softened margarine
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
4 eggs, beaten in one at a time
1 16-ounce can Hershey's Syrup
1/2 cup chopped walnuts, optional
1 cup plus 2 tablespoons unsifted flour
1/2 teaspoon baking powder
Method: Preheat oven to 350 degrees. Cream together margarine, sugar, vanilla, and salt. Add eggs (beating in each very well), chocolate syrup, and nuts. Blend in flour and baking powder. Bake in well-greased 10-1/2-inch-by-15-1/2-inch jellyroll pan for about thirty minutes.
To make the frosting, heat six tablespoons butter, six tablespoons milk, and one and 1/3 cup sugar in heavy sauce pan. Stir until mixture comes to a boil and boil one minute exactly. Remove from heat and add 1/2 cup chocolate chips (the real ones) and 1/2 teaspoon vanilla. Beat well until frosting reaches a good spreading consistency. Yields thirty to forty brownies. Enjoy!
by Sandy Streeter
Sandy Streeter is the Secretary of the Treasure Valley Chapter in Boise and is married to the affiliate President. She is a very good cook, has an impressive collection of cookbooks, and always enjoys trying a new recipe.
2 pounds zucchini
1/4 cup chopped onions
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 cup chopped celery
14 ounces stuffing mix
1/2 cup melted margarine
Method: Cook zucchini and onion five minutes, drain, and set aside. Combine soup and sour cream. Stir in carrots and celery. Fold in zucchini and onions. In another bowl combine stuffing mix and melted butter. Pat half of stuffing across bottom of casserole. Add zucchini mixture, and sprinkle remainder of stuffing on top. Bake at 350 degrees for twenty-five to thirty minutes.