Braille Monitor                                               December 2013

(back) (contents) (next)


This month’s recipes have been provided by members of the NFB of Nevada.

Spinach and Artichoke Dip
by Anthony Pascual

Anthony Pascual is the president of the Henderson Chapter of the National Federation of the Blind of Nevada.

1 jar or can artichoke hearts, drained and diced
1 box frozen spinach, thawed, squeezed dry, and chopped
1 8-ounce package cream cheese
Garlic powder

Method: In a mixing bowl place cream cheese, microwave for one minute, and add drained and diced artichoke hearts and spinach. Mix well. Sprinkle on garlic powder to taste. I enjoy this with garlic bread, but you can get creative with chips or crackers. Serves four.

Fettuccini Alfredo Sauce
by Anthony Pascual

1 quart heavy whipping cream
1/2 cup romano cheese, freshly grated
1/2 cup parmesan cheese, freshly grated
4 ounces cream cheese
Garlic powder to taste

Method: In a medium saucepan pour whipping cream and heat on medium until warm enough to melt cheeses. Pour all cheeses into cream and stir gently until well blended. Sprinkle in garlic powder to taste. Serves four.

William HarmonChicken Main Dish
by William Harmon

William Harmon is a past president of the NFB of Nevada.

3/4 cup uncooked rice
1 cut-up chicken or equivalent amount of chicken pieces
1 can condensed cream of chicken soup
1 envelope dry onion soup
1 soup can of milk
¼ cup cooking sherry, optional

Method: Place the rice in a large, greased casserole dish. Arrange the chicken pieces on top. Mix the soup, milk, and sherry together and pour over the chicken. Cover. Bake at 350 degrees for 2 hours. Uncover and bake 30 minutes more to brown the chicken. Serves 4.

Saucy Baked Pork Chops
by William Harmon

4 to 6 pork chops
1 can condensed cream of chicken soup
1 cup onion, chopped
3 tablespoons ketchup
2 teaspoons Worcestershire sauce

Method: Brown the pork chops in a skillet. Drain excess fat. Combine remaining ingredients and pour over chops. Cover. Bake at 350 degrees for forty-five minutes or simmer on top of range for thirty minutes. Serves 4 to 6.

Pizza Dip
by William Harmon

1 pound Velveeta cheese
1 can tomato soup
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup Parmesan cheese, grated

Method: Grate Velveeta or cut into small pieces. Place cheese in saucepan. Add remaining ingredients and cook over low heat until cheese melts. Stir occasionally. Serve warm with pizza or meatball-flavored crackers.

Garden Greens
by Rena Smith

Rena SmithRena Smith is president of the NFB of Nevada. She reports that her grandmother, who never measured anything, taught her to cook. She does not care for cooking, but it’s healthier and less expensive than dining out. She comments that, if you are a greens lover, this recipe is for you.

1 bunch kale
 1 bunch collard greens
1 bunch turnip greens
1 bunch mustard greens
Turkey or ham hocks stock
1 stick butter
Crushed red pepper to taste

Method: Wash greens thoroughly. Cut them up and place in a pot of boiled smoked turkey parts or ham hocks. Add crushed red peppers to taste and butter or margarine. Let greens simmer until tender, about three hours.

One-Egg Cornbread
by Rena Smith

1 egg
2 cups yellow corn meal
1 cup flour
1 cup vegetable oil
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar, optional
2 cups milk

Method: Mix all ingredients until smooth, Pour into a greased bread pan and place in 350-degree oven for about thirty minutes or until toothpick comes out clean. Both these dishes can be served with a pot roast or fried chicken.

by Elsie Spell

Elsie Spell is the daughter-in-law of Rena Smith. She says this recipe is delicious:

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro

Method: Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about eight minutes. Add the garlic and curry paste and cook, stirring, one to two minutes more. Add the chicken broth, coconut milk, and fish sauce; cover and bring to a boil. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about three minutes. Add the chicken and simmer until just cooked through, about three more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice if desired. Serve immediately.

Media Share

Facebook Share

(back) (contents) (next)