Braille Monitor January 2005
Recipes
This month's recipes come from members of the National Federation of the Blind of Wyoming.
Hot Mulled Cider or Other Drinks
by Tamara Kearney
Tammy Kearney is president of the NFB of Wyoming.
Ingredients:
2 quarts cider or apple
juice (half can be cranberry juice)
2 two-inch cinnamon
sticks, broken
8 whole cloves
1/2 cup sugar (optional)
Method: Combine all ingredients in a large pan and bring to a boil. Cover and simmer for ten minutes. Strain immediately or leave spices in liquid to heighten the spicy taste. Reheat or keep warm until ready to serve. If desired, sprinkle each serving with grated nutmeg. Serves eight to twelve people.
Rocky Road Fudge
by Tamara Kearney
Ingredients:
12 ounces semisweet chocolate
chips
1 can sweetened condensed
milk
1 small bag mini
marshmallows
1 1/2 cup chopped
walnuts
Method: Melt chocolate chips in a large sauce pan. Turn off heat. Add condensed milk. Stir in marshmallows and nuts. Pour hot fudge into a greased 9-by-13-inch pan. Refrigerate to set. Cut into squares. Remove from the pan and store covered in the refrigerator.
Kansas Quiche
by Tamara Kearney
Ingredients:
1 bunch kale, chard, or
spinach
1 summer squash or
zucchini, cut into pieces
A few mushrooms
4 eggs, beaten
1/2 cup milk
1 1/2 cup cheese,
grated
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon oregano
Method: Blend all these ingredients together. Pour into a greased baking dish and bake at 325 degrees for about forty minutes. Let stand a few minutes before cutting to allow quiche to set.
Hot Chocolate Mix
by Susan Henry
Susan Henry is secretary of the NFB of Wyoming.
Ingredients:
2 pounds sifted powdered
sugar
1 10-quart package
Sanalac powdered milk
1 2-pound (33-ounces)
jar Sam's Club extra rich creamer
1 pound, 12 ounce
Nestle's Quick
Method: Mix all ingredients well in a very large container. To make a cup of cocoa, combine one cup of mixture and one cup of boiling water, stir, and enjoy. This also makes a great coffee creamer.
Broccoli Salad
by Susan Henry
Ingredients:
1 quart broccoli florets
1/2 cup raisins (fresh or plumped in hot water)|
1/2 cup sunflower seeds
1 small red onion,
chopped
8 slices bacon, diced
and fried crisp
Dressing Ingredients:
1 cup mayonnaise (I use
Miracle Whip)
3 tablespoons sugar
2 teaspoons vinegar
Method: Mix salad ingredients, except bacon, together and toss with combined dressing ingredients. Chill at least several hours, or prepare the day before. (This salad keeps well.) Add crisp bacon at serving time.
Ruby's Croissant Sandwiches
by Susan Henry
Ingredients:
12 large croissants
1 1/2 pounds shaved
honey baked ham
1 pound Swiss cheese
slices
Spread Ingredients:
1/2 pound margarine, softened
3 tablespoons Dijon
mustard
1 tablespoon poppy
seeds
1 teaspoon Worcestershire
sauce
1 small onion, grated
Method: Combine spread ingredients and mix well. Split croissants and spread with margarine mixture. Add ham and cheese. Place sandwiches on baking sheet and heat in oven for ten to twelve minutes at 400 degrees. If desired, you can wrap these sandwiches in foil to freeze, but remove foil before heating through.