This month’s recipes come from members of the National Federation of the Blind of Montana.
Chicken, Broccoli, and Cheddar Cheese Casserole
by Joy Breslauer
Joy Breslauer married into the Federation in 1997; her husband Bruce has been a member since 1974. He is an O&M specialist and regional manager of the Great Falls office of Blind and Low Vision Services, and she is a customer service representative for National Electronic Warranty. They have two grown children, five grandchildren, and two guide dogs.
4 chicken breasts or at least 4 cups diced cooked chicken
1 large bunch fresh broccoli or 2 packages frozen broccoli florets or chopped broccoli
1/2 brick (2 cups) cheddar cheese, shredded
1 can condensed cream of mushroom soup
3/4 cup mayonnaise
1/2 cup white wine, optional
Method: Steam broccoli until tender crisp; drain and set aside. Boil uncooked chicken for twenty minutes; drain and set aside. Cut steamed broccoli and cooked chicken into bite-size pieces. In saucepan heat soup, mayonnaise, and wine, stirring to combine. In 13-by-9-inch baking dish layer a third of the sauce, half the chicken, half the broccoli, half the cheese, half the remaining sauce, chicken, broccoli, remaining sauce, and remaining cheese on top. Bake uncovered at 350 degrees for twenty to thirty minutes or until heated through and sauce is bubbly. Serves six to eight.
George’s Goulash Soup
by George Kerscher
George Kerscher is in his fourth year on the Guide Dogs for the Blind board of directors. He works on establishing standards in the digital publishing industry. He is secretary general of the DAISY Consortium, is president of the International Digital Publishing Forum (IDPF), and serves on the National Museum and Library Services (IMLS) board. He is employed by Learning Ally, a national nonprofit providing services to students in the US.
2 tablespoons vegetable oil
3 to 4 cloves garlic, crushed
3 to 4 pounds stew meat, cut into sugar-cube-size chunks, or smaller
1 large onion or equivalent amount of leek
2 16-ounce cans of beef stock (can substitute bouillon cubes and water)
1 16-ounce can of tomato sauce
1 16-ounce can of crushed, stewed, or whole tomatoes (if whole, chop)
2 tablespoons paprika
Lots of pepper (1/2 tablespoon)
1/2 tablespoon chili powder
6 medium carrots, cut into sugar-cube-size chunks or smaller
4 medium potatoes, cut into sugar-cube-size chunks or smaller
2 cups frozen peas
Up to 1/2 cup barley, optional (if used, reduce the amount of potatoes)
Up to 1/2 cup potato flakes, optional (use to thicken if desired, other thickening--flour or cornstarch--is OK)
Method: In large pot heat vegetable oil and crushed garlic over high heat. When the garlic is fragrant, add onion or leek, followed by meat. Brown and simmer for ten to twenty minutes, stirring often. Add beef stock, tomatoes, tomato sauce, paprika, pepper, and barley, if desired, and simmer for at least an hour over low heat. The mixture should be on a low simmer. Add carrots, and simmer for an hour on low. Add potatoes and simmer for another hour (potatoes need a higher temperature to cook). Add peas and simmer for thirty minutes or until potatoes, carrots, and peas are soft and perfect. Thicken with potato flakes or other thickening agent. Serve with freshly baked bread or rolls. Sour cream may be added at the table.
Split Pea Soup
by Jim Aldrich
Jim Aldrich is the new president of the NFB of Montana.
1 1-pound package split peas
1 pound carrots
2 packages of cubed ham or one package of ham hocks
1 large can chicken broth
1 onion, cut into bite-sized pieces
Method: Combine all ingredients in a Crock Pot and cook on high for four to five hours. Remove ham hock and dice meat, discarding fat. Return meat to pot. Soup will get thick; keep cooking it till it is of desired thickness. It is delicious.
by Joy Breslauer
1 16-ounce can refried beans (I like the ones with diced green chilies.)
1 tablespoon taco seasoning mix
1 cup sour cream
1 cup thick and chunky salsa
1 cup shredded lettuce
1 cup finely shredded Mexican 4-cheese blend
4 green onions, sliced
2 tablespoons sliced black olives
Tortilla chips for dipping
Method: Stir together refried beans and taco seasoning mix; spread mixture in bottom of a shallow pie pan or quiche dish. Spread sour cream evenly over beans. Spoon on a layer of thick and chunky salsa. Sprinkle on a layer of shredded lettuce, then a layer of shredded cheese. Sprinkle on sliced green onions and sliced black olives.
Refrigerate several hours or overnight--the longer the better. Serve with tortilla chips for dipping.
Easy Clam Dip
by Joy Breslauer
2 8-ounce packages cream cheese, at room temperature
2 cans minced clams
Method: Open cans of minced clams and drain juice; reserve. Stir clam juice slowly into cream cheese till smooth and of dipping consistency. This should take a little less than half the juice. Stir in minced clams. Cover and refrigerate several hours--the longer the better. The colder the dip is, the thicker it will be. Serve with chips or vegetables for dipping. This is a family favorite for holidays.