Robbie McClave
This month�s recipes have been provided by the NFB of Kentucky.
by Robbie McClave
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Robbie McClave
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Robbie McClave has been a member of the National Federation of the Blind of Kentucky for more than twenty years and has served as Vice President, Secretary, and Board Member of the Kentucky affiliate. She is also a charter member and Past President of the NFB of South Central Kentucky, having served as chapter President for over ten years. She says, �I hope that Monitor readers will enjoy these recipes as much as I have enjoyed the recipes contributed by other Federationists to the Braille Monitor over the years.�
Ingredients:
8 boneless chicken breasts,
� cut into chunks
1 can cream of mushroom soup
1 can cream of celery soup
1 8-ounce carton sour cream
Topping ingredients:
1/4 pound crackers, coarsely crushed
1/2 cup slivered almonds
2 teaspoons poppy seeds
1 stick margarine, melted
Method: Mix soups and sour cream together thoroughly. Add chicken pieces and mix well. Place in buttered casserole dish. Combine all topping ingredients and sprinkle over casserole. Bake 1 hour at 350 degrees.
by Robbie McClave
Ingredients:
1 can whole-kernel corn, undrained
1 can cream-style corn
2 eggs
1 cup sour cream
1 stick butter, melted
1 box Jiffy cornbread mix
Chopped red and green peppers (optional)
Method: Mix all ingredients. Place in a greased 1-1/2-quart casserole dish and bake 1 hour at 350 degrees.
by Robbie McClave
Ingredients:
2 Graham cracker pie crusts
1 six-ounce package semi-sweet
� chocolate chips
1 can sweetened condensed milk
1/2 teaspoon salt, optional
1 can cherry pie filling
1/2 teaspoon almond extract
16 maraschino cherries for garnish
Cool Whip
Method: Place chocolate, milk, and salt in 1-quart covered casserole. Cook in microwave for two minutes or until mixture comes to a boil and stir vigorously until well blended. Mix in pie filling and almond extract. Divide filling between the two pie shells and chill for at least two hours. To serve, cover with Cool Whip. Cut each pie into eight slices and garnish each with a maraschino cherry.
by Joan Balot
Joan Balot is a member of the Greater Louisville Chapter of the National Federation of the Blind of Kentucky. She hosts the chapter�s annual Derby party in her spacious home. Whenever food is a part of the arrangements, Joan is in the middle of things. These are some of her favorite recipes.
Ingredients:
1 21-ounce can of cherry pie filling
1 large can of mandarin oranges
1 8-ounce package of mixed dried fruit
1/3 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/3 teaspoon nutmeg
1/2 cup Kentucky bourbon
Method: Combine fruits and add brown sugar and spices. Stir in bourbon until all ingredients are well blended. Bake in 350-degree oven for forty-five minutes. Serves eight. (I usually double the recipe when I�m having a crowd.
by Joan Balot
Ingredients:
2 1-pound cans apricot halves
1-1/2 pounds brown sugar
1 1-pound box Ritz Crackers,
� broken in small pieces
1 cup real butter
Method: Place apricots in baking dish, cut side down, including juice. Top with brown sugar and broken crackers. Dot surface with butter. Bake at 350 degrees for about an hour. Serves eight.
by Joan Balot
Ingredients:
2 pounds boneless, skinless chicken breasts,
��� cooked, drained, and chopped fine
1 large can crushed pineapple, well-drained
1-1/2 cups finely chopped celery
3/4 cup mayonnaise
1/2 cup Miracle Whip
1 to 1-1/2 teaspoons curry powder
Method: Combine cooked, chopped chicken; drained pineapple; and celery. Add salad dressings and stir to blend well. Add curry powder and again blend well.
by Joan Balot
Ingredients:
1 pound butter
2 cans sweetened condensed milk
2 pounds light brown sugar
2 cups (1 bottle) Karo Syrup
1 tablespoon vanilla extract
2 cups chopped pecans (optional)
Method: Melt butter and add condensed milk, brown sugar, and syrup. Cook slowly over medium heat, stirring constantly until candy reaches the hard-ball stage when a small amount is dropped into a cup of cold water (240-260 degrees on a candy thermometer). Remove from heat and add vanilla. Butter the bottoms of two large, oblong dishes. Add pecans to candy. (You can also add the pecans to one half of candy and leave the other half plain). Divide the candy between the two dishes and place in refrigerator overnight. Cut into small squares and wrap each in wax paper. These caramels are nice for the holidays.
by Joan Balot
Joan reports that Betty Niceley, the long-time leader of the Kentucky affiliate and the National Association to Promote the Use of Braille, was particularly fond of this spread.
Ingredients:
1 2-pound box Velveeta cheese
2 8-ounce packages cream cheese
1 8-ounce package cheddar cheese (sharp or extra sharp)
2 large jars (4 ounces each) diced pimento
1 cup Miracle Whip
1/2 cup mayonnaise
Dash garlic salt (optional)
Method: Bring Velveeta and cream cheese to room temperature and mix together. Add grated cheddar and mix until well blended. Stir in pimento, Miracle Whip, and mayonnaise. Make sure all ingredients are well blended. You can also add some finely-chopped sweet pickle if you like. This is really good on pumpernickel or rye bread. You can also serve it on small cocktail rolls.