This month’s recipes are from members of the NFB of the District of Columbia.
Blueberry Jell-O Salad
by Shawn Callaway
Shawn Callaway is the relatively new president of the NFB of Washington, D.C., and a project officer for the Department of Health and Human Services Administration on Developmental Disabilities. He completed his bachelor of arts degree in psychology at the University of Maryland at College Park and his master of social work from the Catholic University of America in Washington, D.C. He lives with his wife Latonya.
1 large box or 2 small boxes raspberry Jell-O
1 cup boiling water
1 cup cold water
1 20- or 21-ounce can blueberry pie filling, undrained
1 20-ounce can crushed pineapple, undrained
Method: Dissolve Jell-O in hot water. Then add the cold water. Add pineapple and blueberry pie filling to mixture. Pour into a mold or attractive bowl and chill to set. Make the Jell-O as instructed above and not as directed on the box.
1 8-ounce package cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
1 small container Cool Whip
Chopped nuts, optional
Method: Combine and beat cream cheese, sugar, and vanilla extract till smooth and spread over firm Jell-O. Spread evenly with Cool Whip and top with chopped nuts if desired.
Shrimp Pasta Salad
by Shawn Callaway
1 pound linguine
1 16-ounce bottle Italian salad dressing
1 2.26-ounce bottle McCormick’s Perfect Pinch Salad Supreme
3 large cucumbers
3 large red ripe tomatoes
1 pound frozen salad shrimp
Method: Thaw and wash shrimp. Boil 2 quarts salted water and add linguine. When cooked till just tender (al dente), drain linguine into large colander. Peel and cut cucumbers into small dice. Slice tomatoes into medium dice. Combine ingredients in large bowl in the following order: pasta, shrimp, cucumbers, tomatoes, bottle of Italian dressing (shake well before pouring), and Salad Supreme. Refrigerate until ready to serve. Toss before serving.
Fresh Broccoli Salad
by Joie Stuart
Longtime member Joie Stuart is first vice president of the D.C. affiliate and president of the Capitol East Chapter.
2 bunches uncooked broccoli, cut in bite-size pieces
2 red onions, thinly sliced
1/4 to 1/2 cup raisins
8 slices bacon, cooked and crumbled
1 cup mayonnaise
1/2 cup sugar
2 tablespoons vinegar
Method: In a large bowl combine chopped broccoli, red onion, raisins, and crumbled bacon. Combine mayonnaise, sugar, and vinegar and marinate salad in this dressing for one to two hours before serving.
Chicken and Rice Casserole
by Janean Chambers
Janean Chambers is a new member of the Greater Washington, D.C., Chapter. She works as a 508 coordinator at the Department of Health and Human Services.
1 2-pound chicken, cut in pieces but not skinned or boned
Salt and pepper to taste
2 teaspoons butter
1/2 cup onions, chopped
1 teaspoon garlic, minced
1/3 pound fresh mushrooms or 1 small can mushrooms (leave whole if small)
1 bay leaf
1/2 cup dry white wine
1/2 cup white rice, uncooked
1 cup chicken broth
Method: Heat butter in skillet and brown chicken skin-side down for five minutes. Then turn. Scatter onion and garlic over and between chicken pieces and add mushrooms and bay leaf. Cook five minutes more. Add wine and season with salt and pepper to taste. Cook until almost all the liquid has evaporated (about thirty minutes). Remove chicken and keep in a warm place. Add rice and chicken broth and simmer covered about 20 minutes, until rice is cooked. Return chicken to pan and heat through before serving. If you are preparing the chicken without rice, add a half cup broth to pan and simmer until heated through.