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The Braille Monitor, October 2001 Edition

Recipes

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�� This month's recipes come from members of the National Federation of the Blind of Kansas.

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Carol Clark

CAROL'S SPECIAL BANANA BREAD

by Carol Clark

��Carol Clark has been a Federationist since 1964 when she was a student at the now famous Iowa Commission for the Blind. She is the President of the Johnson County Chapter of the NFB of Kansas and Kansas affiliate Secretary. She is a certified Braille transcriptionist, working for the Kansas State School for the Blind.

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Ingredients:

1/2 cup butter or margarine

2 eggs

2 cups sifted flour

1 teaspoon baking soda

1/4 cup sour cream

1 cup sugar

2 large or 3 small ripe or overripe bananas, mashed

1/8 teaspoon salt

1/2 cup chopped walnuts

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�� Method: Beat first 3 ingredients in a large bowl with electric mixer for 3 minutes or until light and fluffy. Stir in banana. Sift dry ingredients together and add gradually to the butter mixture. Stir till well mixed. Add sour cream and stir until smooth. Pour batter into a well-greased 9-by-5-by-3-inch loaf pan. Sprinkle with chopped walnuts. Bake at 375 degrees for one hour or till center springs back when lightly pressed with fingertip. Cool ten minutes in pan on wire rack. Remove from pan and cool completely on rack. (May be divided for baking in smaller pans if desired). Makes one large loaf.

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�� APPLE BUTTER BAKED BEANS

�� by Mary Thompson

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�� Mary is the wife of John Thompson, a member of the NFB of Kansas Board of Directors. John's affiliation with the Federation goes back to the late 1970's. He was working for the NFB when we moved from Iowa to Baltimore.

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Ingredients:

>3 16-ounce cans pork and beans, drained

1/2 cup chopped onion

1 cup apple butter

1/4 cup pancake syrup

1/4 cup ketchup

3 slices bacon

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�� Method: Combine beans, onion, apple butter, syrup, and ketchup in casserole dish. Place bacon on top and bake at 350 degrees until bacon is done (about two hours ).

�� Crock-pot directions: Combine all ingredients except bacon in crock-pot. Fry or microwave bacon until done, then place on top of mixture in crock-pot. Cook on low for three to four hours. ��

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�� BROCCOLI RICE CASSEROLE

�� by Martha Kelly

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�� Martha and Jack Kelly have been members of the Federation since 1955. They have certainly lived the organization's history. Martha is the very able Kansas State Treasurer, keeping Peggy Elliott and the IRS happy.

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Ingredients:

1 cup uncooked rice (makes 2 cups cooked)

2 ribs celery

1 onion, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

1 8-ounce jar Cheese Whiz

1 16-ounce package frozen chopped broccoli

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�� Method: Cook rice according to package directions. Saute celery and onion in butter. Add soups and Cheese Whiz. Stir until cheese is melted. Add rice and broccoli and place mixture in oven-proof dish. Bake thirty minutes uncovered at 350 degrees.

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Richard Edlund

�SPANISH RICE

by Richard J. Edlund

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�� Dick Edlund joined the Federation in 1969. Many of us remember him as Box 11185 when he served as the NFB Treasurer from 1974 to 1988. Unlike most Federation leaders, Dick has never been a chapter President, but he served as President of the NFB of Kansas for twenty years, organized unions in countless workshops for the blind--more like sweat shops--and performed more special assignments than can be enumerated here.

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Ingredients:

1-1/2 pounds ground meat

1 medium onion, chopped

2 or 3 large cans of tomato sauce

1 tablespoon beef bouillon

1/2 teaspoon Tabasco sauce

2 or 3 cups Minute Rice

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�� Method: Brown ground meat and onion in large skillet. Drain.� Place in large pan. Add tomato sauce, bouillon, and Tabasco sauce. Bring to a full boil. Add Minute Rice and bring to a quick boil again. Cover. Remove from heat. Let stand for 5 minutes before serving.

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Donna Wood

Dump Cake

by Donna Wood

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�� Donna Wood has been a Federationist for many years. She is President of the South Central Chapter of the NFB of Kansas in Wichita and Second Vice President of the state organization. She works as a Rehabilitation Teacher for the Kansas Services for the Blind.

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Ingredients:

1 large can pineapple tidbits

1 large can cherry pie filling

1 yellow cake mix

1/2 cup brown sugar, packed

1 cup chopped pecans

1 stick butter

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�� Method: Pour pineapple (including liquid) and cherry pie filling into bottom of 13-by-9-inch cake pan, mixing well. Sprinkle cake mix over it. Combine brown sugar and nuts and sprinkle over cake mix. Melt the stick of butter and dribble over� all. Place in oven and bake for forty-five minutes at 350 degrees.

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Susie Stanzel

PUDDING `N CAKE

by Susie Stanzel

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�� Susie Stanzel has been the President of the NFB of Kansas since 1990 when Dick Edlund was elected to serve in the Kansas legislature. She has been a Federationist since 1974 and has held several positions including chapter President, member of the Kansas Board of Directors, affiliate Treasurer, and long-time Treasurer of the NFB in Computer Science. Being one of the early computer programmers, Susie can remember using IBM cards for note paper. Back in the dark ages these cards were key punched and fed into the computer.

�� Commenting on this recipe, Susie said, "I got this recipe from one of my best friends at work. It is incredibly easy and does not need frosting. Naturally, being a chocoholic, I make the chocolate version."

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Ingredients:

1 deluxe yellow or chocolate cake mix

1 package instant pudding (vanilla, chocolate, or even lemon)

3 extra large or 4 smaller eggs

1 1/3 cups water

2/3 cup oil

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�� Method: Combine all ingredients and beat for two to three minutes in an electric mixer. Bake cake in a greased bundt pan for fifty-five to sixty minutes at 350 degrees.

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