The Braille Monitor February 2005
Recipes
This month's recipes come from the NFB of Alabama.
Enchilada Casserole
by Daphne Johnson
Daphne Johnson chairs Parents of Blind Children of Alabama. The Johnson family are members of the Huntsville Chapter.
Ingredients:
1 can enchilada sauce
1 can Rotel
1 can cream of celery
soup
1 can cream of chicken
soup
1 16-ounce box Velveeta
cheese
4 chicken breasts
(boiled, drained, and diced)
1 package large burrito
tortillas
Method: In medium saucepan mix the first five ingredients and simmer till cheese is melted. Then add diced chicken pieces. In greased 13-by-9-inch baking dish layer chicken mixture and tortillas until both are used up. Bake in a 300-degree oven for thirty minutes. Allow to cool ten minutes. Cut into squares and serve. Delicious topped with sour cream, black olives, and salsa.
Sour Cream Pound Cake
by Daphne Johnson
Ingredients:
1/2 pound soft butter (two
sticks)
3 cups granulated
sugar
6 eggs, room temperature
3 cups cake or presifted
flour
1/4 teaspoon soda
8 ounces sour cream
1 1/2 teaspoons flavoring
(I prefer vanilla)
Method: Preheat oven to 325 degrees. Cream butter and sugar well with electric mixer; add eggs, about two at a time, thoroughly mixing them into the sugar and butter. Sift the soda and flour together into a separate bowl. When the eggs have been completely incorporated, gradually fold in the flour mixture. Then beat at high speed for about five minutes. (Mix well, but do not overmix). Fold in the sour cream at low speed for about three minutes. Then add flavoring and beat on low for about ninety seconds. Pour mixture into greased, floured tube or bundt pan, making sure that the cake batter is as level as possible. Bake for one hour and fifteen minutes. If oven temperature is correct, the oven door should not be opened during baking time. Remove from oven when a toothpick inserted in center comes out clean. Cool slightly on rack before removing from pan.
Jaybee's Oven Fried Chicken
by Jesse B. Johnson
Jesse Johnson is a blind vendor and a longtime Federationist. He is an officer in the Huntsville chapter.
Ingredients:
1 3 to 4 pound fryer, cut
in pieces
2 cups flour
3 teaspoons salt
1 tablespoon paprika
1 teaspoon ground
black pepper
1/8 teaspoon garlic
powder
1/4 cup shortening
or cooking oil
1/4 cup butter or
margarine
Method: Place all dry ingredients except chicken in a paper bag and shake until well mixed. Add chicken and shake well, making sure each piece is well coated with the mixture. While chicken is being prepared, put shortening or cooking oil and butter or margarine in a 9-by-13-by-2-inch baking dish, and place in a preheated 425-degree oven. When chicken is ready, remove hot pan from oven and arrange chicken, skin side down, in the hot fat. It will be a tight fit, but you can do it. Cook for about fifty minutes, remove from oven, turn each piece of chicken, and return to oven. Cook for twenty-five to thirty minutes more. Place paper towels in a bowl or on a platter and remove chicken to them to drain. Delicious!
Green Bean Casserole
by Robert Kelly Jr.
Robert Kelly is treasurer of the NFB of Alabama.
Ingredients:
1 10 3/4-ounce can cream
of mushroom soup
4 cups cooked green
beans
1/8 teaspoon black
pepper
3/4 cup milk
1 1/3 cups French
fried onion rings
Method: Mix soup, milk, and black pepper in a 1 1/2-quart casserole dish. Stir in green beans and 2/3 cup of the fried onion rings. Bake for about twenty-five minutes at 350 degrees. Top with the remaining 2/3 cup fried onion rings and bake about five more minutes, until onions are lightly browned. Serves six.
Corn Pudding
by Robert Kelly Jr.
Ingredients:
1 8 1/2-ounce box Jiffy
Corn Muffin Mix
1 16-ounce can whole
kernel corn with juice
1 16-ounce can of
cream corn
1 cup sour cream
2 eggs
Method: Mix all ingredients until blended. Pour into a large, flat baking dish. Bake uncovered in a 350-degree oven for forty-five to fifty minutes or until lightly browned.
Sweet Potatoes
by Robert Kelly Jr.
Ingredients:
3 cups sweet potatoes,
mashed
1 cup white sugar
1/2 teaspoon salt
2 eggs, beaten
1/2 stick butter
or margarine, melted
1/2 cup milk
1 teaspoon vanilla
extract
Topping Ingredients:
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans,
optional
1/3 stick butter
or margarine, melted
Method: Preheat oven to 350 degrees. Combine potatoes, sugar, salt, beaten eggs, margarine, milk, and vanilla extract in a large casserole dish. Combine topping ingredients and sprinkle over sweet potato mixture. Bake at 350 degrees for thirty-five minutes. Serves eight.