This month’s recipes have been contributed by members of the NFB of Hawaii.
Fresh Mango Bread
by Nani Fife
Nani Fife is president of the National Federation of the Blind of Hawaii. She is married to Larry Fife, and they have three children and ten grandchildren. Nani lives on the island of Oahu in Nuuanu Valley. Nani works for the City and County of Honolulu as a city manager. She says that frozen mangos may be substituted for the fresh fruit if necessary.
2 cups flour, sifted
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup vegetable oil
1/2 cup (1 stick) butter, melted
2 cups mangos, partly mashed, partly diced
1/2 cup macadamia nuts, chopped
Method: Preheat oven to 350 degrees. Grease and flour two standard loaf pans and set aside. Combine all dry ingredients. In an electric mixer beat eggs and then add oil and butter and beat for approximately two minutes. Beat in dry ingredients and mangos. Stir in the nuts. Divide batter between the two pans and bake for forty-five to fifty-five minutes. Bread is done when a toothpick inserted in center comes out clean. Remove pans to racks. Allow bread to cool for a few minutes before removing from pans to cool completely.
by Nani Fife
1 can condensed cream of mushroom soup
1 envelope onion soup mix
1 can beer
6 chicken thighs
Method: Combine all ingredients in a pot. Simmer covered until done, thirty to forty-five minutes.
Portuguese Bean Soup
by Ann Lemke
Ann Lemke is president of the aNueNue Chapter of the NFB of Hawaii.
2 or 3 medium-sized smoked ham hocks or ham shanks
3 cups chicken broth
1 pound Portuguese sausage, halved lengthwise and sliced (I use hot sausages, but they make mild ones as well.)
1 large or two small Maui onions, coarsely chopped
3 medium potatoes, peeled and cubed
1 cup carrots, in chunky dice
1 cup celery, diced
4 cups cabbage, coarsely chopped
3 15-ounce cans kidney beans with liquid or 1 bag kidney beans soaked overnight
2 cups garbanzo beans (chickpeas), soaked overnight
2 14.5-ounce cans diced organic tomatoes (or one large can)
1 6-ounce can tomato paste
1/2 pound elbow macaroni
8 cloves garlic, minced
1 bunch cilantro (Chinese parsley), coarsely chopped
1 bunch flat-leaf (Italian) parsley
2 tablespoons black peppercorns
5 fresh or 3 dried bay leaves
Method: In large stock pot combine ham hocks, onion, garlic, black peppercorns, and bay leaves. Add chicken broth and just enough water to cover the ham hocks completely. Bring to a boil and then lower the heat. Simmer covered for about two hours. This slow cooking gives the soup its rich flavor. Remove the ham hocks and de-bone. Dice any meat and set aside, discarding fat. Place the pot in a large bowl of ice and after about thirty minutes skim any fat off the surface. Return pot to the stove. To the pot add tomato paste, diced tomatoes, beans, carrots, celery, potatoes, half the parsley, half the cilantro, and all of the cabbage. Simmer soup over low heat for about twenty minutes. Add diced ham and Portuguese sausage. Continue simmering the soup for thirty minutes. Add macaroni and cook until just tender, about ten minutes more. Serve topped with remaining fresh chopped parsley and cilantro and cracked black pepper.
All amounts are approximate. Feel free to add or reduce any ingredient, depending on your taste. I have combined several recipes to make this one. I even think that fresh corn cut off the cob would be a fine addition when it is in season, which is almost all year in Hawaii. This recipe also freezes quite well.
by Gladys Okada
Gladys Okada is a member of the Kauai Chapter and a member of the NFB of Hawaii board of directors.
2 cups quick cooking oatmeal
1/2 pound (2 sticks) butter
2 1/2 to 3 cups Rice Krispies
1/2 cup peanut butter (creamy or chunky)
3/4 cup unsalted peanuts
1 package miniature marshmallows
1 cup raisins (Dried blueberries or cranberries may be substituted.)
Method: Lightly brown the oatmeal in the microwave for 1 1/2 to 2 minutes on medium to medium-low setting. In top of double boiler or deep pot melt butter, peanut butter, and marshmallows, cooking at medium-low heat. Stir often. Add dry ingredients to the marshmallow mixture. Mix well. Working quickly, transfer mixture to a greased 9-x-13-inch pan. Cover with a sheet of waxed paper. Press the mixture flat. Turn the mixture onto a cutting board and press down if not packed firmly enough to hold its shape. Cut into bars of desired size while they are warm. Wrap in waxed paper for storage.
by Charlene Ota
Charlene Ota is secretary of the aNueNue Chapter of the NFB of Hawaii.
1 16-ounce box mochico (rice flour)
2 teaspoons baking powder
2 1/2 cups sugar
1 12-ounce can evaporated milk plus enough water to make 2 cups (about 1/2 cup)
1 teaspoon vanilla extract
1 stick butter, softened
1 12-ounce can coconut milk
Sesame seeds, optional
Method: Place all ingredients except coconut milk in a large bowl and beat well with an electric mixer. Then add coconut milk and continue beating until well blended. Pour mixture into a greased 9-x-13-inch baking pan. Sprinkle with sesame seeds if desired. Bake one hour at 350 degrees.
Onolicious Chocolate Chip Caramel Bars
by Kyle Laconsay
Kyle Laconsay is president of the Honolulu Chapter of the National Federation of the Blind of Hawaii. She is a remarkable person. A little over a year ago she had a successful liver transplant. Kyle lives on the windward side of Honolulu. She is married to Michael and has two lovely children. She explains that the word “ono” means yummy in Hawaiian.
4 cups brown sugar
1 1/2 cups (3 sticks) butter, melted and slightly cooled
3 cups flour
4 teaspoons baking powder
2 tablespoons vanilla extract
1 cup semi-sweet chocolate chips
Method: Generously butter a half-sheet-cake pan (11-by-16 inches). A jelly roll pan (10-by-15 inches) would do. Sift together flour and baking powder in a large bowl and set aside. Whisk together eggs and brown sugar and then add cooled butter and vanilla extract. Slowly add the dry ingredients to the wet ingredients and mix thoroughly. Pour mixture into prepared baking pan. Bake at 350 degrees for twenty minutes. Sprinkle 1 cup of chocolate chips on top immediately after you remove pan from oven. Let cool, then cut into bars. Makes 18 large pieces or 36 small ones.