Braille Monitor                                                July 2013

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This month’s recipes come from members of the National Federation of the Blind of Minnesota.

Boboli Spread
by Becky Bergmann

Becky BergmannBecky Bergmann is the home management instructor at BLIND, Incorporated, the NFB’s adjustment-to-blindness training center in Minnesota. Federationists who have bought items from the NFB Store at national convention have likely met her since she is one of those who take the payments for purchases.

3/4 cup mozzarella cheese, shredded
3/4 cup Parmesan cheese, grated
4 to 6 ounces (1/2 to 3/4 cup) prepared Hidden Valley ranch dressing, to taste
1 14-ounce can artichoke hearts, drained and chopped
1 large Boboli pizza crust

Method: Preheat oven to 375 degrees. Mix cheeses, dressing, and artichoke hearts in bowl. Spread on pizza crust. Bake for twenty to thirty minutes or until bubbly and golden brown. Allow to sit about five minutes before slicing. Slice into pizza-style wedges before serving.

Cheese Scalloped Carrots
by Becky Bergmann

12 medium carrots, sliced and cooked till just done
8 ounces American or cheddar cheese, shredded
1 small onion, chopped (about 1/4 cup)
1/4 cup butter or margarine
1/4 cup flour
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
2 cups milk
1 cup buttered bread crumbs

 Method: Alternate layers of carrots and cheese in a 13-by-9-by-2-inch baking dish or two-quart casserole dish. In a medium saucepan melt butter and cook the onion, stirring often, until tender. Stir in flour, salt, mustard, and pepper and heat to boiling, stirring constantly. Boil and stir for one minute. Remove from heat; gradually stir in milk. Heat to boiling again over low heat, stirring constantly. Boil and stir for one minute. Pour sauce over carrots. Sprinkle bread crumbs on top. Bake at 350 degrees for thirty-five to forty-five minutes. Serves 10.

Mini Quiches
by Joyce Scanlan

Joyce ScanlanJoyce Scanlan served on our national board and was the NFB of Minnesota’s president for many years. She is the president of our seniors division. Dinners at Joyce’s house are a real treat, and the bidding goes quite high when such a dinner is auctioned off at our state conventions.

2 sheets frozen puff pastry, thawed (or one 17.3-ounce package of refrigerated biscuit dough)
2 cups cooked ham, diced
2 cups cheddar cheese, coarsely grated
1 cup sliced mushrooms, cooked
6 large eggs
1 splash of cream or half-and-half
Ground black pepper and salt to taste

Method: Preheat oven to 275 degrees. Cut puff pastry sheets into four-inch squares or separate individual biscuits. To make the biscuit dough go further, you can cut each buscuit in half at this point. Press puff pastry squares or biscuit dough into well-greased muffin tins, forming a cup in each compartment with your fingers. Fill with ham, cheese, and sautéed mushrooms or any other ingredients you like, leaving a half inch at the top. Whisk eggs and cream with salt and pepper to taste. Spoon egg mixture over toppings in each pastry cup. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.

White Bean Chicken Chili
by Sheila Koenig

Sheila Koenig teaches English to ninth graders. She serves on our affiliate board and chairs our scholarship and social media committees.

1 to 2 pounds chicken (I use boneless, skinless chicken breast)
1 48-ounce jar Great Northern Beans
1 16-ounce jar salsa of your choice
2 teaspoons to 1 tablespoon or so of cumin
1 can chicken broth
2 cups or so of shredded cheese

Method: Simmer the chicken until cooked. Let cool and chop. Combine chicken, beans, salsa, cumin, and chicken broth. Let this mixture simmer covered on top of the stove for ninety minutes and then add the cheese before serving.

Sheila KoenigAlmond Poppy Seed Bread
by Sheila Koenig

2 1/4 cups sugar
1 cup plus 2 tablespoons canola oil
3 eggs
3 tablespoons poppy seeds
1 1/2 teaspoons lemon juice
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups 2 percent milk
Glaze Ingredients:
3/4 cup confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Method: In a large bowl combine the sugar, oil, eggs, poppy seeds, lemon juice, and extracts; beat until well blended. Combine the flour, baking powder, and salt; alternately add dry ingredients and milk to sugar mixture, beating just until moistened. Pour into two greased 8-by-4-inch loaf pans. Bake at 350 degrees for fifty-five to sixty minutes or until a toothpick inserted near the center comes out clean. Meantime, combine glaze ingredients until smooth. Drizzle over hot loaves. Cool for ten minutes before removing from pans to wire racks to cool completely. Yield: two loaves (sixteen slices each).

Monster Cookies
by Sheila Koenig

1 cup peanut butter
1 cup brown sugar
1/2 tablespoon light corn syrup
1/2 teaspoon baking soda
1/4 pound margarine
1/2 cup sugar
1 teaspoon vanilla
3 eggs
4 1/2 cup uncooked oatmeal (not instant)
1/2 cup chocolate chips
1/4 pounds M&Ms

Method: Combine all ingredients and mix well. Shape into cookies and place at least two inches apart on ungreased cookie sheets. Bake at 350 degrees for ten to fifteen minutes. These cookies should be large.

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