Braille Monitor                                                June 2013

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This month’s recipes have been contributed by members of the National Federation of the Blind of Mississippi.

Chili Mac
by Allen Gales

Allen Gales is a member of the Jackson Chapter of the National Federation of the Blind of Mississippi. He has been a member for four years. He is also the proprietor of a cafeteria in the Walter Sillers Building in Jackson.

1 pound ground beef
1 small onion, diced
3 cloves garlic, pressed
1 14-ounce can diced tomatoes
1 14- or 15-ounce can tomato sauce
4 tablespoons chili powder
3 to 4 cups cooked macaroni
2 cups cheddar cheese, grated

Method: Brown ground beef in a large skillet. When it is about half done, press garlic into pan and add diced onion. Cook until ground beef is done; onions should be transparent. Drain the grease. While cooking ground beef, cook macaroni according to package directions and drain. Add diced tomatoes and tomato sauce to meat and stir. Add chili powder and stir. Stir in drained macaroni. Transfer to a baking dish and top with cheddar cheese. Bake at 350 degrees till heated through and bubbly. Cheese will be melted.

No-Bake Sugar-Free Cheese Cake
by Allen Gales


1 3/4 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon ground cinnamon
1 6-ounce package sugar-free lemon-flavored Jell-O
1 cup boiling water
1 8-ounce package reduced fat cream cheese
2 teaspoons vanilla extract
1 cup frozen light whipped topping, thawed

Method: Preheat oven to 350 degrees. In a medium bowl combine graham cracker crumbs, butter, and cinnamon. Mix well and press into the bottom of a nine-inch square pan. Bake in preheated oven for eight to ten minutes. Remove from oven and allow to cool.

Dissolve lemon Jell-O in boiling water. Let cool and then chill until thickened but not set. In a large bowl beat cream cheese and vanilla extract until smooth. Blend in thickened lemon Jell-O, and then fold in whipped topping. Pour filling over crust. Sprinkle top with additional graham cracker crumbs. Refrigerate overnight.

Pistachio Salad
by Allen Gales

1 20-ounce can crushed pineapple, drained
1 3-ounce package instant pistachio pudding mix
1 8-ounce container frozen whipped topping, thawed
1/2 10.5-ounce package miniature marshmallows

Method: In a large bowl combine the drained pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and half-package marshmallows until well mixed. Refrigerate until chilled and serve.

Baked Fried Chicken
by Allen Gales

3 to 4 pounds chicken pieces
1/4 cup flour
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup butter or margarine

Method: Preheat oven to 425 degrees. Wash chicken and pat dry with paper towels. In a pie pan combine flour, paprika, salt, and pepper and coat chicken pieces with the flour mixture. Place butter in a shallow baking pan and put the pan in the oven to melt. When butter is melted, arrange chicken in the baking pan in a single layer, skin-side down. Bake for thirty minutes; turn and bake for fifteen minutes longer, or until chicken is tender and done. This recipe serves four.

Sherbet Frosting Punch
by Allen Gales

2 46-ounce cans tropical punch
2 6-ounce cans frozen lemonade
two quarts ginger ale
2 pints pineapple sherbet

Method: Combine and chill punch and lemonade concentrate to almost slush. Add ginger ale and sherbet and stir. To serve, ladle from a punch bowl into cups.

Breakfast Casserole
by Allen Gales

1 2-pound package frozen hash brown potatoes, thawed
1 pound bulk pork sausage
1 small onion, diced
5 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
Salt and freshly ground black pepper to taste
12 ounces shredded cheddar cheese

Method: Preheat oven to 350 degrees. Grease a 2-quart baking dish. Place the hash brown potatoes in the bottom of the baking dish. Heat a skillet over medium heat and cook and stir the sausage and diced onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer on half the cheddar cheese, the sausage mixture, and the remaining cheddar cheese. Cover dish with aluminum foil and bake in the preheated oven for an hour. Remove foil, return casserole to oven, and bake until a knife inserted in center comes out clean, about ten minutes. Let dish stand for five minutes before serving.

Egg and Sausage Casserole
by Barbara Hadnott

Barbara HadnottBarbara Hadnott is first vice president of the Mississippi affiliate. She is also a member of the Jackson Chapter, where she serves on the membership committee. She is employed at the Addie McBryde Rehabilitation Center for the Blind, where she teaches computer and assistive technology classes. She serves on several state and local boards as well.

6 eggs
2 cups milk
1 pound bulk sausage
3 slices bread
1 cup cheddar cheese, grated

Method: Butter a 9-by-12-inch casserole dish. Tear up bread into bite-size pieces and place in bottom of buttered baking dish. Fry and drain sausage and spread on top of bread. Sprinkle grated cheese on top of sausage. Beat eggs, milk, and a little salt and pepper. Pour this liquid over the layered mixture in dish. Refrigerate overnight. Bake at 350 degrees for about thirty-five minutes, until surface is lightly browned and mixture feels set when lightly touched in the center.

Hot Bacon Cheese Dip
by Barbara Hadnott

2 8-ounce packages cream cheese, softened
2 cups sharp cheddar cheese, shredded
2/3 cup mayonnaise
4 to 5 green onions, chopped
1 jar real bacon bits
Garlic salt to taste
Ritz Crackers

Method: Mix all ingredients except crackers together and place in Pyrex pie plate or other shallow baking dish suitable for serving in. Bake in a preheated 350-degree oven for twenty to thirty minutes or until dip is bubbling. You can crumble a few Ritz Crackers on top during the last few minutes of baking. Serve with Ritz or your favorite crackers for dipping.

Mandarin Orange Pie
by Barbara Hadnott

Pie Ingredients:
1 graham cracker crust (the one with two extra servings)
1/2 can Eagle Brand sweetened condensed milk
1/4 cup Tang breakfast drink
1 8-ounce carton sour cream
1/2 can or 1 fruit cup mandarin oranges, drained
1 8-ounce container Cool Whip

Method: Mix milk and Tang together well. Add sour cream and drained orange slices cut in small pieces. Fold in Cool Whip and slide filling into graham cracker crust or vanilla wafer crust which follows.

Ingredients for Vanilla Wafer Crust:
1 large box vanilla wafers, crushed
1 stick butter, melted
1 tablespoon sugar

Method: Crush wafers in a food processor or plastic bag, using a rolling pin. Melt the butter. Meantime, add sugar to crumbs and mix well. Add the melted butter and stir well. Press the crumbs into two nine-inch pie pans and press evenly across bottom and up the sides. Bake for eight to ten minutes in a preheated 375-degree oven. Makes two crusts.

Hazelnut Mocha
by Gwendolyn Byrd

Gwendolyn Byrd is a longtime member of the NFB of Mississippi. She has held various positions, including affiliate vice president and Jackson Chapter president. Presently she is the state legislative coordinator.

Using a coffee mug, stir two tablespoons of a chocolate hazelnut spread such as Nutella into one cup hot brewed coffee until blended. Top with whipped cream and shaved chocolate. For a variation, make a mocha latté by topping drink with ice milk.

Homemade Chai
by Gwendolyn Byrd

1/2 cup water
1/2 cup milk
1 chai bag, paper label removed
2 cinnamon sticks

Method: In a small saucepan combine milk, water, chai bag, and one cinnamon stick. Bring mixture to a boil, cover, and remove from heat. Steep for five minutes, longer for a spicier taste. Remove and discard tea bag and cinnamon stick. Pour into a mug and sweeten with honey. Garnish with an additional cinnamon stick. Serves one.

Variation: you can omit the honey and sweeten with the following simple syrup, flavored with vanilla extract. In a small saucepan combine 1/2 cup sugar and 1/2 cup water. Heat, stirring until sugar dissolves. Remove from heat and stir in 1/2 teaspoon vanilla, coconut, rum, or cinnamon extract. Store covered in the refrigerator for up to three weeks.

Too-Easy-to-Believe Coconut Pie
by Gwendolyn Byrd

4 eggs, well beaten
1/4 cup butter, melted
1/2 cup Bisquick
1/2 cup sugar
2 cups milk
1/2 teaspoon almond extract
1 cup flaked coconut
Method: Mix first three ingredients together, then add the remaining ones. Mix well and pour into greased nine-inch glass pie plate. Bake at 350 degrees for fifty minutes or until knife inserted in center comes out clean. When it's done, the pie will have its own crust, a custard filling, and browned coconut on top.

Dump Cake
by Patrina Pendarvis

Patrina Pendarvis is an active member of the Mississippi affiliate. She serves on several statewide committees. She is very active in fundraising, advocacy, and information referral. She currently serves as the president of the Jackson Chapter.

1 20-ounce can crushed pineapple
1 20-ounce can apple pie filling (optional)
1 box yellow or butter recipe cake mix
1 stick butter or margarine

Method: Dump the crushed pineapple directly into a greased 13-by-9-inch cake pan. Spread evenly across bottom. Cut apples in the pie filling while filling is still in the can, then dump them over the pineapple, and spread evenly. Do not stir. Sprinkle cake mix evenly over the contents of the cake pan. Dot with cut-up pieces of butter or margarine. Bake in a preheated 350-degree oven for twenty-five to thirty-five minutes, until the crust is lightly brown. Serve warm with Cool Whip or ice cream.

Note: You can use blueberry pie filling, strawberry filling, or peach pie filling. Be creative and have fun.

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