Braille Monitor                                                 January 2012

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This month’s recipes are from members of the National Federation of the Blind of Delaware.

Debbie BriddellCorn Pudding
by Debbie Briddell

Debbie Briddell is a past president of the NFB of Delaware who currently serves as secretary of the affiliate and vice president of the Southern New Castle Chapter. She is also the organist for her church.

1 can cream corn
1 cup milk
2 eggs, slightly beaten
1 teaspoon vanilla extract
1/2 cup sugar

Method: Combine all ingredients and pour mixture into a greased baking dish. Bake at 425 degrees for one hour or until pudding sets.

Pigs in the Blanket
by Verita Turner

Verita TurnerVerita Turner is president of the Southern New Castle Chapter and a member of the NFB of Delaware board of directors. She is a former elementary school teacher, and she loves to cook.

1 tube of refrigerated biscuit dough
1 package mini sausages or hotdogs

Method: Separate the biscuits and flatten enough to allow you to roll a sausage or hotdog in each one. Seal edge and ends well. Line a cookie sheet with foil and coat with cooking spray. Arrange wrapped sausages on foil, leaving enough space between for biscuits to rise. Bake in a preheated 450-degree oven for twelve to fifteen minutes, until biscuits are done.

Sweet Potato Casserole
by Donna Frost

Donna Frost is treasurer of the NFB of Delaware and secretary of the Northern Delaware Chapter. In addition to enjoying cooking, she makes and sells candles.

2 40-ounce cans of yams or sweet potatoes, drained
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 stick butter
1/2 cup milk
2 eggs
1/2 cup sugar

Topping Ingredients:
1 cup brown sugar, packed
1/2 cup flour
1 cup pecans, chopped
1/3 cup butter, melted

Method: For a smoother finished dish, run the drained yams or sweet potatoes through a ricer or food mill. Combine all the nontopping ingredients and beat until combined and smooth. Transfer mixture to a greased baking dish. Mix brown sugar and flour until well combined. Stir in pecans and then melted butter. Sprinkle the topping over the yams. Bake in a preheated 350-degree oven for about thirty minutes or until dish is bubbly and topping is browned. Serve immediately.

Spinach Casserole
by Addie Pack

Addie PackAddie Pack is second vice president of the NFB of Delaware and president of the Central Delaware Chapter. She enjoys cooking for company.

2 10-ounce boxes frozen spinach, thawed
2 onions, chopped
6 eggs
1 1/2 sticks butter, melted
2 1/2 cups Pepperidge Farm Seasoned Stuffing Mix
Minced garlic, thyme, salt, and pepper to taste
1/2 cup Parmesan cheese, freshly grated

Method: Combine all the ingredients except Parmesan and pour into a greased casserole dish. Preheat oven to 350 and bake casserole for twenty minutes or until set. Sprinkle on Parmesan and return to the oven for a few minutes to brown it. Serve immediately.

Oven Fried Chicken
by Catherine Newman

Catherine Newman is a member of the Southern New Castle Chapter and serves as youth coordinator in the affiliate. A former special education teacher, she will earn a master’s in counseling in May of 2012.

2 1/2 to 3 pounds of chicken pieces or boneless chicken breasts, rinsed and patted dry
1/2 cup shortening
1/2 cup or 1 stick margarine
Up to 1 tablespoon salt
1 teaspoon paprika
1 tablespoon pepper
1/2 cup flour

Method: Preheat oven to 400 degrees. Place shortening and margarine in a 13-by-9-inch baking pan and allow to melt and heat in the oven. Combine remaining ingredients, except chicken pieces, in a shallow bowl and mix well. Dredge the chicken pieces in flour mixture and arrange in hot fat, skin-side down. Bake for about twenty minutes. Turn chicken and return to oven for another twenty minutes. Serves four.

Roasted Vegetable Medley
by Lynne Majewski

Lynne Majewski is president of both the NFB of Delaware and the Northern Delaware Chapter. She teaches preschool music, plays several musical instruments, and sings in two choirs.

4 mushrooms
6 to 8 broccoli flowerets
1 zucchini, peeled and seeded if seeds are large
1 avocado, peeled and pit discarded
2 medium tomatoes, peeled if you like and seeded
12 green beans, tough ends snapped off
1/2 red pepper
1/2 onion
1/4 large eggplant
1/4 can black or kidney beans, drained
2 tablespoons garlic powder
1 1/2 cups mild salsa or your favorite salad dressing

Method: Wash and pat dry all fresh vegetables. Then cut them into pieces. Preheat oven to 350. Coat a large cookie sheet with olive oil. Arrange vegetables on the sheet and mix in the canned, drained beans. Sprinkle garlic powder over surface. Spoon on salsa or salad dressing. Bake for thirty-five minutes. You can serve this dish over rice, bread, wraps, or pasta. The vegetables can be frozen in Ziplock bags for use later.

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