This month’s recipes are offered by members of the NFB of Ohio.
by Colleen Roth
Colleen Roth is president of Ohio’s At-Large Chapter. She is a longtime Federationist. She says that this recipe is great but warns that it is a little spicy.
3 cups cooked chicken
1 10-ounce can RO*TEL tomatoes
1 13-ounce can chicken broth
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup (I substitute celery or a second can of cream of mushroom.)
1 14-ounce bag regular Doritos, crushed
Shredded cheddar cheese
Method: Lightly grease 13-by-9 inch pan. Layer a third of Doritos across bottom of pan. Set aside remainder. Place half of the cooked chicken on top of Doritos. Mix soups, tomatoes, and broth in bowl. Pour half over chicken in pan. Repeat these three layers. End with last third of crushed Doritos. Top with shredded cheddar cheese. Bake uncovered at 350 degrees for thirty minutes. This dish is also great for a potluck, but it is a little salty.
Colossal Caramel Apple Trifle
by Susan Day
Susan Day is a member of the NFB of Ohio board of directors and president of the Springfield chapter.
1 package yellow cake mix (regular size)
6 cups cold milk
2 packages instant vanilla pudding
1 teaspoon apple pie spice
1 12.25-ounce jar caramel ice cream topping
1 1/2 cups chopped pecans, toasted
2 21-ounce cans apple pie filling
2 16-ounce cartons frozen whipped topping, thawed
Method: Prepare and bake the cake according to package directions, using two greased nine-inch round baking pans. Cool for ten minutes before removing from pans. Cool completely on wire rack.
In a large bowl whisk milk, pudding mixes, and apple pie spice for two minutes. Let stand for two minutes or until soft set. Cut cake layer if necessary to fit evenly in an eight-quart punch bowl. Poke holes in cake with a long wooden skewer. Gradually pour a third of the caramel topping over cake. Sprinkle with a half cup pecans and spread with half of the pudding mixture. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
Top with remaining cake layer and repeat caramel, pecan, pudding, pie filling, and whipped topping layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Chill to set. Store in the refrigerator.
by Elizabeth Sammons
Elizabeth Sammons works for the Ohio state agency, Opportunities for Ohioans with Disabilities. She is an active participant in our Ohio listserv. She offered this recipe with the following note: I learned from a Tartar friend to make this rice called “Plov” in Russian while living in Siberia. There they use cone-shaped rice pots to make it on the stove, but using a rice cooker is far easier and just as good. So here goes with this U.S. modification.
2 to 3 chicken quarters, a half chicken, or 1 large or 2 small chicken breasts
3 to 4 large carrots or about 1 cup baby carrots
1 or 2 green, red, or yellow bell peppers
4 cups uncooked rice
Garlic cloves to taste, 6 to 8 cloves recommended
2 whole cloves
2 to 3 tablespoons cumin powder or seed
1 cup fresh mushrooms (optional)
Salt to taste
Corn oil or other oil to taste, but not peanut or olive oil.
Method: Simmer chicken for about thirty minutes. Remove from broth to cool, but reserve the broth. Meanwhile, slice vegetables into bite-sized, fairly thin pieces. Debone the chicken and cut or tear it into bite-sized pieces. Peel and clean the garlic cloves, including cutting off the hard end of the garlic closest to the center of the garlic head. If the cloves are fat, cut them in half or quarter them, and place them in a separate cup or saucer. Over medium heat fry the chicken and vegetables, except garlic, until the carrots feel slightly soft and no longer crisp. You should not need to add oil, since the chicken will have some fat, especially if it has its skin on it. Some small amounts of water may be added to protect from dryness while frying. Fry about ten minutes at medium heat altogether.
Place all ingredients, including rice, in a rice cooker. If the chicken is skinless or not very fatty, add some cooking oil, not more than a quarter cup. Add the water in which you boiled the chicken, up to six cups. The rest may be cold tap water or ice, but it should come to eight cups altogether. Seal the rice maker and let the contents simmer together; usually the entire cooking process once in the rice maker takes about 1 hour. It is all right to stir once or twice during the process to make sure ingredients are distributed, including spices.
Chicken Broccoli Casserole
by Delcenia Brown
Delcenia Brown is a member of the Cleveland chapter and one of the affiliate’s deaf-blind coordinators.
2 boneless, skinless chicken breasts
2 8-ounce bags broccoli cuts or florets
2 blocks of cheese, 1 colby jack and 1 sharp cheddar
1 can condensed cream of mushroom soup
bacon bits to taste
Method: After washing chicken, cut breasts into bite-size pieces and saute. Place the broccoli in a 9-by-11-inch baking dish. Arange the cooked chicken on top of broccoli. After thinly slicing the cheese, layer it on top of chicken breast. In a small bowl combine the cream of mushroom soup and one soup can of milk and mix well. Pour the soup mixture evenly over the cheese. Sprinkle bacon bits on top of soup. Bake at 350 degrees for forty-five minutes to an hour. Casserole is done when it is hot and bubbly. Enjoy.
Golden Apple Bars
by Carol Akers
Carol Akers is a longtime Federationist. She currently serves as co-president of Ohio’s Parents Division.
2/3 cup shortening
2 cups chopped apples with peels
2 cups brown sugar, packed
2 eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 cup walnuts or pecans, chopped
2 cups flour
Method: Cream shortening and sugar together and beat in eggs. Add dry ingredients, then nuts and apples. Spoon batter into a greased 9-by-13-inch baking pan and smooth. Bake at 350 degrees for thirty-five to forty-five minutes. Check doneness with a cake tester or toothpick, but note that if you hit an apple piece, it will be moist. As in the name, bake until golden brown. If using dark brown sugar, the color will be slightly darker.
Enjoy this yummy dessert that my mom made for us as kids & still makes.
Crockpot Chicken Mexican Style
by Carol Akers
4 to 6 boneless, skinless chicken breasts
1 16-ounce jar salsa
1 10-ounce can whole kernel corn, drained
1 10-ounce can black beans, drained and rinsed
Method: Spray inside of crockpot with cooking spray. Place chicken breasts on bottom (can be frozen). Adjust number for amount of end product desired. Add salsa, corn, and beans. Cover and cook on low for 4-5 hours. Great to do while you are doing errands or at work.
When chicken is done, use a fork to shred the tender chicken and mix with other ingredients. Serve by itself or over rice or tortilla or with taco chips. Diet-friendly when eaten with brown rice and even better as leftovers.
Spinach Feta Salad
by Deborah Kendrick
Deborah Kendrick is president of our Cincinnati chapter and a member of the state board of directors, and she chairs the Ohio Scholarship Committee. Here’s what she says about this recipe: “When you don’t have much time and want to eat something that is both delicious and nutritious, creativity in the kitchen is a good thing. This recipe has wound up being a staple in my house–the answer to a quick dinner for me or quick surefire contribution to a party. The amounts here are somewhat random, but will feed a crowd. To make the salad for just one or two or three people, trust yourself to guess amounts. With these excellent ingredients, you can’t go wrong. And did I mention that it’s delicious?”
1 bag pre-washed spinach, torn into smaller pieces
1 cup dried cranberries (Craisins)
1 8-ounce carton crumbled feta cheese
Slivered almonds, sliced strawberries, or grape tomatoes optional
Raspberry vinaigrette salad dressing (or make your own dressing by mixing one part red wine vinegar to three parts olive oil)
Method: Combine ingredients in layers, then toss gently. Pour on salad dressing to taste (about three-fourths cup for the amounts above).
by Deborah Kendrick
My daughter and her family loved the gifts of hummus brought frequently by their Lebanese neighbors so much that she finally began tweaking recipes to come up with her own. The result is the best you’ll ever taste.
2 16-ounce cans garbanzo beans, drained and liquid reserved
3 tablespoons sesame tahini
2 cloves garlic, crushed
4 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon salt
Method: Combine ingredients in blender. Pulse a few times. Add one-fourth cup reserved bean liquid, and blend. Then another fourth cup bean liquid and continue processing, a minute or so, until smooth. Store in airtight container and refrigerate at least one hour. To serve, you can drizzle olive oil on top and sprinkle with parsley. Serve with bagel crisps, pita chips, baby carrots, or any other veggie or salty dipper.
Dutch Apple Cake
by Bernadette Dressell
Bernie Dressell is a longtime member of the Cincinnati Chapter. She is famous around the affiliate as a great cook.
1 package spice cake mix
1/2 cup butter or margarine, melted
1 can apple pie filling
3/4 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 cup butter or margarine, softened
1/2 cup chopped nuts
Method: Combine dry cake mix, melted butter, and eggs. Spread across the bottom of a 9-by-13-inch baking pan. Spoon pie filling evenly over batter. In a small bowl mix brown sugar and cinnamon; cut in soft butter, then stir in nuts. Sprinkle this mixture over pie filling. Bake at 350 degrees for fifty minutes.
Southern Baked Spaghetti
by Shelbi Hindel
Shelbi Hindel is secretary of the NFB of Ohio and president of the Capital Chapter. She was in charge of lunch preparation in last summer’s Ohio BELL Program.
6 slices bacon
1 teaspoon minced garlic
1 cup chopped onion
1 cup chopped bell pepper
2 14.5-ounce cans Italian style diced tomatoes with liquid
2 10-ounce cans RO*TEL tomatoes with liquid
1 to 2 tablespoons dried Italian seasoning, according to taste
1 pound ground beef, browned and drained
12-ounce package thin spaghetti, cooked and drained according to the package directions
2 cups shredded cheddar cheese
1 can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated parmesan cheese
Method: Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish. Cook bacon in skillet. Remove meat and sauté onion, bell pepper, and garlic in drippings. Crumble bacon and return to pan. Add all tomatoes, Italian seasoning, and beef and simmer for ten minutes.
Place half of the spaghetti in the baking dish and spoon half the meat mixture over. Sprinkle with 1 cup shredded cheddar cheese. Repeat these three layers. Mix soup and water until smooth. Spoon over casserole. Sprinkle with parmesan cheese. Bake in the preheated oven for thirty to thirty-five minutes or until hot and bubbly.
Stuffed Jalapeno Appetizer
by Kaiti Shelton
Kaiti Shelton was an NFB scholarship winner last year. She is currently president of the Ohio Student Division. She is a music therapy major at the University of Dayton.
1 8-ounce package cream cheese, softened
1 cup shredded cheese. The recipe originally called for parmesan, but I've used cheddar and liked it.
1 pound ground pork sausage
1 pound large jalapeño peppers, cut in half lengthwise with seeds removed
Method: If peppers are not already cut and seeded, clean them. Be careful not to touch your eyes with the juice from the seeds on your hands. Preheat oven to 425 degrees. Cook sausage in a skillet on medium until evenly brown. Drain the grease. In a bowl mix the cooked sausage, cream cheese, and shredded cheese. Scoop about a tablespoon of the mixture into each halved pepper. Arrange the stuffed halves in Pyrex or another baking dish. Bake for about twenty minutes until light brown. Let the peppers cool, and serve with an optional ranch dip.
This recipe makes twelve servings.