Recipes
This month’s recipes have been contributed by members of the National Federation of the Blind of Idaho.
Italian Chicken Rice Casserole
by Sylvia Bernert
Sylvia Bernert is a member of the Snake River Valley Chapter of the NFB of Idaho.
Ingredients:
2 cups cut up uncooked chicken breast
1 cup uncooked rice
1 can condensed cream of chicken soup
1 cup boiling water
1 package Good Seasons Italian Dressing Mix
Method: Wash and drain the rice. Spread in a square casserole dish. Arrange uncooked chicken over rice. Mix together soup, boiling water, and Italian dressing mix. Pour this mixture over chicken and rice. Cover dish tightly with foil. Bake at 350 degrees for one hour.
Barbecue Mushroom Meatloaf
by Vickie Bateman
Vickie Bateman is a member of the Snake River Valley Chapter of the NFB of Idaho.
Meat Loaf Ingredients:
1 pound lean ground beef
1 4-ounce can mushrooms, drained
1 egg
1/4 cup ketchup
1/2 cup rolled oats
2 tablespoons Worcestershire sauce
1/2 cup onions, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
Method: In a large bowl combine all ingredients. Pack meat mixture into a 9-by-5-inch loaf pan and shape into a loaf.
Sauce Ingredients:
2 tablespoons Worcestershire sauce
1 tablespoon vinegar
2 tablespoons brown sugar
1/4 cup ketchup
1/2 cup water
Method: Mix together all sauce ingredients. Pour mixture over the meatloaf in the pan. Bake uncovered at 300 degrees until done, approximately two hours or until loaf feels firm, not wobbly when quickly touched.
Easy Pepperoni Chicken
by Vicky Bateman
Ingredients:
4 medium boneless, skinless chicken breasts
Pepperoni slices
1 bottle Prego spaghetti sauce
Grated mozzarella cheese
Method: Place the chicken breasts in a 9-by-13-inch baking dish. Arrange pepperoni slices over chicken. Pour sauce over the surface. Sprinkle mozzarella cheese over all. Cover with lid or foil and bake at 350 degrees for sixty minutes. Uncover and cook ten more minutes. If you turn the oven to low when it's done and let it stand for fifteen to thirty minutes longer, the chicken will be more tender. This dish is good with penne pasta. We pour the sauce from the chicken over the pasta.
Bon Bons
by Susan Ford
Susan Ford is a longtime Federation leader with distinguished service in Nevada and Missouri before moving to Idaho. She was also instrumental in the creation of the National Organization of Parents of Blind Children.
Ingredients:
1 cup butter
1 can sweetened condensed milk
1 1/2 teaspoons vanilla extract
2 1/4 cups confectionery sugar
1 7-ounce package Angel flaked coconut
2 cups pecans or other nuts, chopped
12 ounces semisweet chocolate chips
1/2 bar paraffin
Method: Blend butter or margarine, sweetened condensed milk, vanilla extract, and confectionery sugar. Add coconut and chopped nuts. Chill several hours before shaping into balls. Chill again or even freeze for easier dipping.
Melt chocolate chips and paraffin over hot water. Keep warm while you dip each ball. I use a toothpick inserted in each ball for dipping. Set bon bons on waxed paper to dry. Refrigerate in a tightly covered container till ready to use.
Variation: Instead of nuts and coconut, use creamy peanut butter. You may have to adjust the amount of confectionery sugar in order to make the bon bons firm enough for dipping.
Double Chocolate Microwave Brownies
by Susan Ford
Ingredients:
1/2 cup margarine
2 ounces unsweetened or semisweet baking chocolate
3/4 cup sugar
2 eggs
1/2 cup flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup nuts, chopped
1 cup semisweet chocolate chips
Method: In a small microwavable bowl melt butter and squares of chocolate. This will take one to one-and-a-half minutes on high. Stir to be sure that the chocolate is completely melted. Beat eggs till frothy and pour in the butter and chocolate mixture. Be sure that you do not cook the eggs by adding the melted mixture too quickly. Add sugar, baking powder, vanilla, and flour. Stir in the nuts and chocolate chips. Pour batter into a greased 9-inch square microwavable baking dish and microwave on high for 6 minutes, turning once. Brownies will be moist but will firm as they cool. Sprinkle with powdered sugar. These are yummy warm or cool.
Ham and Potato Soup
by Susan Ford
Ingredients:
6 cups water
7 teaspoons chicken granules (I use less because it's pretty salty.)
2 8-ounce packages cream cheese, cubed
30 ounces frozen hash browns, thawed (from Idaho, of course)
1 1/2 cups ham, cubed
1 1/2 cups onions, chopped
1 teaspoon garlic powder
1 teaspoon dried dill weed
Method: Bring water and chicken granules to a boil and add cream cheese, hash browns, cubed ham, chopped onion, garlic powder, and dill weed. Simmer soup till veggies are done, about twenty minutes. Serves twelve.