Braille Monitor                                                 May 2011

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Recipes

This month’s recipes have been contributed by members of the NFB of Arizona.

Brown Sugar Pie
by Tony Sohl

Tony SohlTony Sohl is a member of the Arizona Association of Blind Students board.

Ingredients:
1 unbaked 8-inch pie crust
1 cup brown sugar
3 tablespoons flour
Dash of salt (optional)
1 can evaporated milk
2 1/2 tablespoons butter
1 teaspoon cinnamon

Method: Preheat oven to 350 degrees. Using your fingers, mix brown sugar, flour, and salt directly in the pie shell and spread evenly. Slowly pour the evaporated milk over the mixture but do not stir. Dot top with small lumps of butter, sprinkle cinnamon over all, and bake for fifty minutes.

Hot Chicken Salad
by Sharon Omvig

Sharon OmvigUntil recently Sharon Omvig was a member of the Tucson Chapter. She and her husband Jim have been Federation leaders for decades. In the past few weeks they have returned to Des Moines, Iowa, where they previously lived for many years.

Ingredients:

2 cups cooked white meat, diced
2 cups diced celery
1/2 cup slivered almonds
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sharp cheddar cheese, grated
1 small can sliced water chestnuts
1/2 small jar diced pimiento
1 to 2 cups mayonnaise
2 tablespoons fresh lemon juice
a little water
 1 small can French fried onions
1/2 cup sharp cheddar cheese, grated
 
Method: Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with cooking spray. Combine chicken, celery, almonds, salt, pepper, one cup of cheddar, water chestnuts, and pimiento. Make sauce by combining mayo, lemon juice, and water and mix gently with chicken mixture. Use your own judgment about the amount of mayo. I like saucy casseroles, so I use whatever it takes to be saucy. Bake for thirty minutes or until bubbly. Layer the onions and half cup of cheddar over the top a few minutes before removing dish from oven.

Chocolate Bundt Cake
by Sharon Omvig

Ingredients:
3 cups flour
2 cups sugar
1/2 cup cocoa
3 teaspoons soda
1 teaspoon salt
1 cup oil
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
 
Method: Mix together the flour, sugar, cocoa, soda, and salt. Beat together the oil, eggs, buttermilk, and vanilla, and beat into dry ingredients. Add 1 cup boiling water and beat again. Pour batter into greased and floured bundt pan and bake in a preheated 325-degree oven for sixty to seventy-five minutes.
 
Frosting ingredients:
1 square unsweetened chocolate
2 tablespoons butter
1 1/2 cups powdered sugar
2 teaspoons water
1 teaspoon vanilla extract
 
Method: Melt chocolate and butter together. Beat in remaining ingredients, and, if two teaspoons water isn't enough, add a little more until glaze is smooth and you can pour it thickly over the warm cake.

Double Date Loaf
by Bob Kresmer

Bob KresmerBob Kresmer is president of the Arizona affiliate.

Ingredients:
1 cup Medjool dates
1 cup boiling water
2 teaspoons baking soda
1 cup Miracle Whip
1 cup sugar
1 egg, beaten well
1 scant teaspoon salt
2 cups flour
1 cup pecan pieces, optional
1 teaspoon vanilla extract

Method: Cut up dates and pour water mixed with baking soda over the dates. Refrigerate while mixing other ingredients. Mix Miracle Whip, sugar, egg, and scant teaspoon of salt. Mix with dates and water. Add two cups of flour and vanilla. Stir in pecans. Bake in a greased and floured loaf pan at 350 degrees for about an hour. Test with a toothpick. If it comes out clean, the loaf is done. Let rest for fifteen minutes before turning out onto a cooling rack to cool completely.

Asparagus and Cheese Soufflé
by Bob Kresmer

Ingredients:
1 tablespoon vegetable oil
1/4 cup diced red onion
1 medium yellow squash, cut into 1/4-inch-thick half-moon slices
1 pound asparagus, bottoms trimmed, cut into 1-inch pieces
1/2 cup roasted red pepper or pimiento strips
6 eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch freshly ground nutmeg
1 cup shredded Swiss or Monterey jack cheese
1/2 cup grated Parmesan
Vegetable oil spray, as needed

Method: Preheat the oven to 400 degrees. Heat the vegetable oil in a large skillet over medium-high heat. Add onion, squash, and asparagus and cook, stirring often, until vegetables are tender crisp, about three minutes. Remove from heat and stir in the pepper strips. Transfer to a bowl and let cool. In a large bowl whisk together eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables. Spray a 9-by-5-inch loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again. Pour the egg mixture into the prepared pan, and seal the pan with aluminum foil. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until center is firm and a toothpick inserted in center comes out clean, about one hour and ten minutes. Remove the soufflé from the oven and let cool for ten minutes. Run a butter knife around the edges of the pan to release the soufflé. Turn out onto a cutting board and cut into 8 slices and serve hot or at room temperature.

Sweet and Sour Red Cabbage
by Bob Kresmer

Ingredients:
1 medium red onion, chopped
1 clove garlic, minced
2 tablespoons butter
2 1/2 to 3 pounds red cabbage, shredded
1/2 cup red wine
1 1/4 cups balsamic or cider vinegar
1/2 cup sugar
Salt and freshly ground black pepper

Method: In a twelve-inch skillet, sauté the onion and garlic in the butter over medium heat for 1 minute or until golden brown. Add the shredded cabbage. Add wine to deglaze the pan, loosening any browned bits on the bottom with a wooden spoon. Stir in the vinegar and sugar. Season with salt and pepper to taste. Increase the heat to high and bring to a boil, stirring constantly to prevent the sugar from burning. Reduce the heat and simmer about ten minutes until the liquid is reduced by half. Serve warm or cold.

Mountain Beans
Volunteer Poverty Status Pinto Bean Sludge
by Frank Vance

Frank Vance works at the Arizona Center for the Blind and Visually Impaired.

Ingredients:
1 pound dry pinto beans
1 pound lean chorizo sausage, beef or pork
1 medium yellow onion
5 fresh jalapeños
1 can diced or sliced olives
6 cloves fresh garlic
1 package red chili powder
Handful of salt
8-ounce package of grated cheddar cheese
1 package 10- to 12-inch tortillas

Method: Put the beans in a pot and simmer them for two hours or until they are somewhat softened. (They don’t always get soft enough while cooking in the crockpot.) Drain the beans and place them in the crockpot.

Brown the chorizo. It’s very important to drain all excess grease. If the chorizo is lean enough, there shouldn’t be much grease, but, if it is not high quality, there could be a lot. Add the drained meat to the beans. Cut the peppers in half down the middle. Then slice each half into pieces and add to the pot. Be bold and add the seeds as well. This is important because humans have only one soul, but chili peppers have hundreds of souls. Each seed has its own soul that yearns to be added to the mixture. Peel the skin from the onion and slice as you would for a hamburger. Then dice the discs. Place chopped onion into the crockpot. Add the can of olives. You’ll be amazed at how such tiny things can take the edge off the spiciness. Peel and press the garlic and add to the mixture. Next add the chili powder and a handful of salt. Start slowly. If you need more salt, it can easily be added. You’ve messed up this dish if you put in too much salt, so be careful with this step. Add enough water to reach nearly to the top of the mixture. Stir thoroughly. Place the lid on the crockpot and cook on high for four hours or so. (Optional) Brown tortillas on a griddle (not on the stove burner). Then place a scoop of beans in the center of the tortilla and roll the burrito.
Note that rolling burritos is an art, and only a select few can do it without resulting in leaky burritos. To achieve mastery of this important life skill, follow these simple steps:

  1. Heat the griddle until it is just too hot to touch.
  2. Place the tortilla on the griddle until warm. Flip it over and warm the other side. Don’t scorch it.
  3. Place warm tortilla on plate.
  4. Place scoop of beans so that you leave three inches of tortilla on the bottom and on both sides of the beans. You can add shredded cheese to cut some of the bite if you wish.
  5. Fold the bottom edge of the tortilla over the top of the beans. Barely tuck the edge of the tortilla under the beans.
  6. Fold the sides of the tortilla in. It’s important for the creases to be vertical and parallel. Make sure that no beans are exposed, or you’ll end up with a leaker.
  7. Roll the bean-filled part of the tortilla into burrito form.
  8. Enjoy.

Juniper Lamb Stew
by Carrie Taylor

Carrie Taylor is the Arizona membership chair.

Ingredients:
2 pounds lean lamb, cubed small
6 ears fresh corn
6 spring onions with tops
3 sweet green peppers, chopped
1 tablespoon flour
2 tablespoons lard or cooking oil
2 teaspoons dried wild celery (1/3 cup chopped celery tops can be substituted.)
1/2 teaspoon salt
5 dried juniper berries, crushed
2 teaspoons chili powder
4 cups water

Method: Mix seasonings and flour and coat meat. Brown seasoned lamb in hot lard or oil in heavy kettle. Cut corn kernels from cobs and add with remaining ingredients and water to meat. Cover and simmer for one hour or until meat is tender.

Napolitas (Cactus)
by Carrie Taylor

Ingredients:
1 pound pork
2 cloves garlic, minced
2 8-ounce cans tomato sauce
1 large can stewed tomatoes
1 pound green cactus, peeled and diced
1 6-ounce can tomato paste
Salt and pepper to taste
1 large onion, diced
1/4 teaspoon cumin
Season salt
3 cups water
 
Method: Cube the pork and fry in a skillet with onion and garlic. In a large Dutch oven, combine ingredients and simmer for one hour. Serve with crusty bread. Note: Prickly pear cactus (fresh, small, thick pads)--remove spines with knife and peel, or purchase at market in a jar, diced and packed in its own juices.

Minty Chocolate Brownies
by Allison Hilliker

Allison HillikerAllison Hilliker is vice president of the Arizona affiliate.

Ingredients:
1 package brownie mix, baked according to directions on box
Mint Frosting Ingredients:
2 cups powdered sugar
1/4 cup butter, softened
2 tablespoons milk or cream
1/2 teaspoon peppermint extract
A few drops of green food coloring
Chocolate Glaze Topping Ingredients:
8 ounces chocolate chips (1 1/3 cups)
2 tablespoons butter

Method: When brownies are cool, combine mint frosting ingredients, spread over brownies, and let set in a cool place, refrigerator preferred.

Melt chocolate and butter, stirring often as it warms in the microwave. When smooth and well combined, drizzle over cooled firm frosting. Spread gently with spatula until surface is covered. Cool again in refrigerator until you're ready to serve and eat. It is better to let the brownies sit on the counter for a bit before cutting into squares. This will keep the top from cracking much.


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