Braille Monitor                                             March 2015

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Recipes

This month’s recipes are offered by members of the NFB of South Dakota.

Mike’s Mexican Eggs
by Mike Klimisch

Mike Klimisch is the secretary of the NFB of South Dakota and also the president of the Falls Chapter of the NFB in Sioux Falls. He describes his cooking style like this, “When I cook, I tend to make my own concoctions and not follow recipes. Here are some recipes that I like. My wife tends not to want to eat many of the things I cook since I like to create some very strange combinations.”

Ingredients:
6 eggs
1/2 pound ground meat
1 cup salsa
2-inch thick slice Velveeta cheese

Method: In a frying pan brown the ground meat and drain. In another pan, scramble the eggs. Once both eggs and ground meat are cooked, combine and add the salsa. Cut the Velveeta into small pieces so it will melt quickly. Stir all ingredients together and heat through. When cheese is melted, you will have an excellent breakfast for two.

Macaroni Salad
by Mike Klimisch

Ingredients:
1 can sweet peas
4 cups macaroni
2 cans tuna
Cheese (either Velveeta or shredded cheddar) to taste
1/4 cup chopped onions
Salad dressing
Mayonnaise

Method: Place the noodles in a pot of boiling water and cook. When macaroni is fully cooked, strain macaroni, running cold water over it so the macaroni does not stick together. Strain the liquid from the cans of tuna and peas. Toss tuna and peas with cooled macaroni. Cut Velveeta cheese into small cubes or use shredded cheese. Mix in chopped onions for flavor. Next add equal portions of your favorite salad dressing and mayonnaise to taste.

Homemade Mints
by Mike Klimisch

These mints are very easy to make, and there are many variations in the recipe. I’ve chosen one that uses sweetened condensed milk and one that uses cream cheese.

Sweetened Condensed Milk Version
Ingredients:
1 can sweetened condensed milk
1 stick butter
Powdered sugar
Peppermint extract

Method: Mix all three ingredients in equal portions, e.g., 1/3 cup butter, 1/3 cup sweetened condensed milk, and 1/3 cup powdered sugar. Add in liquid extract to desired strength of flavor. Once mixed, roll mint in sugar and roll into round patties or place in mold of whatever shape you prefer.

Cream Cheese Version
Ingredients:
Cream cheese
Powdered sugar
Peppermint extract

Method: Mix cream cheese and sugar in equal parts with mint extract to desired strength of flavor. Break into small pieces and roll the pieces in powdered sugar or place in mold to make decorative mints.

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