Braille Monitor                                              April 2014

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

Macaroni Salad
by Gary Ray

Gary Ray is the affiliate president in North Carolina. He lives in Asheville, North Carolina and is a member of the Buncombe County Chapter.

1 Kraft Macaroni and Cheese Deluxe Dinner
1 small jar olives, chopped
3/4 cup celery, chopped
1 small onion, chopped
1 teaspoon dry mustard
3/4 cup mayonnaise

Method: Prepare macaroni dinner according to instructions on box. Add olives, celery, mustard, and mayonnaise; mix well. Add salt and pepper to taste. Serve chilled.

Gary Ray’s Famous Cookie Recipe
by Gary Ray

1/2 cup butter
6 tablespoons brown sugar, packed
6 tablespoons granulated sugar
3/4 cup self-rising flour
1 teaspoon vanilla extract
1 egg
1 cup Quaker oats (uncooked)
1 6-ounce package semi-sweet chocolate pieces
Raisins, walnuts, pecans, or extra chocolate chips (optional)

Method: Beat butter, sugars, and vanilla until creamy. In a glass beat the egg with a fork and add to butter and sugar mixture. Sift flour and add to creamed mixture. Mix well. Stir in oats, chocolate pieces, and any other desired additions. Drop by rounded teaspoons-full on well-greased cookie sheet. Bake at 375 degrees for eight to ten minutes.

Rich Cake
by Gary Ray

1 box Yellow Butter Recipe Cake Mix
3/4 cup butter, softened
1 1/2 cups pecans (divided)
1 cup brown sugar, packed
2 8-ounce packages cream cheese, softened

Method: Grease and flour 9-by-13-inch baking dish. Preheat oven to 350 degrees. Mix cake mix, butter, and 3/4 cup of nuts. Press mixture in baking dish. Mix cream cheese and brown sugar. Spread cream cheese mixture on top of packed cake mixture in baking dish. Top with remaining 3/4 cup chopped nuts. Bake at 350 degrees for twenty-five to thirty minutes. When done, edges should be starting to turn slightly brown. Let cool before cutting. Keep refrigerated.

Baked Chicken Salsa
by Sharon Weddington

Sharon Weddington is the secretary of the NFB of North Carolina. She belongs to the South Iredell Chapter and has been a longtime Federationist.

1 chicken breast
1/2 cup salsa
3 jalapeno peppers, sliced
6 small black olives

Method: Cut a piece of aluminum foil large enough to wrap the chicken breast. Place the chicken breast on the foil and pour salsa over it. Place peppers and olives on top.

Fold the foil around the chicken and crimp the ends together tightly. Place in an oven-safe casserole dish. Bake at 400 degrees for sixty minutes.

Banana Split Surprise
by Sharon Weddington

1 large container Cool Whip
1 can sweetened condensed milk
1 can crushed pineapple, drained
1 can cherry pie filling
3 large bananas, sliced
1/2 cup pecan pieces

Method: Mix all ingredients together in a bowl and chill before serving. 

Hummingbird Cake
by Sharon Weddington

3 cups self-rising flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 1/2 cups cooking oil
3 eggs
1 8-ounce can crushed pineapple, undrained
1 1/2 teaspoon vanilla extract
2 cups bannas (about 4 medium bananas), sliced
1 cup nuts

Method: Sift dry ingredients together in a large bowl. Add all other ingredients and stir, do not beat. Pour into greased and floured tube pan. Bake at 350 degrees for one hour and ten minutes. Cool in pan. Loosen edges and remove from pan.

Frosting Ingredients:
1 8-ounce package cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla extract
1 1-pound box powdered sugar

Method: Cream cheese, butter, and sugar together. Add vanilla. Frost sides and top of cake.

Frosted Strawberry Squares
by Sharon Weddington

Ingredients for Crumbs:
1 cup flour
1/2 cup chopped nuts
1/4 cup brown sugar
1/2 cup margarine, melted

Method: Mix the above ingredients together and pack into a 13-by-9-inch pan. Bake at 300 degrees for twenty minutes. Remove from oven and stir to make crumbles.

Filling Ingredients:
2 egg whites
1 10-ounce package frozen strawberries
2/3 cup sugar
2 tablespoons lemon juice
1 cup Cool Whip or whipped cream

Method: Combine egg whites with strawberries, sugar, and lemon juice. Beat at high speed until it forms stiff peaks. Fold in Cool Whip. Place 3/4 crumble mixture in bottom of new 13-by-9-inch pan. Add strawberry mixture and smooth, then top with remaining crumbles. Freeze. After frozen, cut into squares and serve. 

by Sharon Weddington

1/2 gallon orange juice
64 ounces apple juice
48 ounces pineapple juice
1 bag Red Hots candy

Method: Stir juices together in large pot. Heat on low until flavors blend; do not boil. Add candy and stir until candy is dissolved. May serve hot or cold.

Perk Punch
by Judy Davis

Judy Davis is from Asheville, North Carolina, and is a friend of Gary Ray.

3 cups unsweetened pineapple juice
3 cups cranberry juice (or cranberry blend)
1 1/2 cups water
1 1/2 cinnamon sticks
1 1/2 teaspoons whole cloves
1/3 cups brown sugar
1 coffee percolator

Method: Put all liquids in bottom of percolator. Place brown sugar, cinnamon, and cloves in percolator basket. Perk until done, serve hot.

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