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Recipes

This month’s recipes come from the members of the NFB of Wisconsin.

Dump Cake
by Chad Nelson

Ingredients:
1 box yellow or white cake mix
1 stick butter, melted
1 can pie filling, (apple, cherry, or blueberry works best).

Method: Preheat oven to 350 degrees. In medium mixing bowl mix together melted butter and box of cake mix, making sure cake mix is well blended with the butter. Grease bottom and sides of a 9-by-13-inch pan thoroughly. Firmly pat cake mixture into bottom of pan. Pour pie filling evenly over top of crust, bake at 350 for approximately twenty-five to thirty minutes.

Crock Pot Beer Brats
by Chad Nelson

Ingredients:
1 24-ounce can of beer
1 package brats
Sauerkraut (if desired).

Method: Pour beer into crock pot, place brats into beer, and cook on high for six hours or medium for eight hours. Add sauerkraut one hour before serving, or if desired heat separate on stovetop. Serve with raw onion and potato salad.

Best Baked Beans Ever!
by Chad Nelson

Ingredients:
2 28-ounce cans of beans
1 cup brown sugar
1 tsp mustard
3/4 cup ketchup
4-5 sliced natural casing hot dogs

Method: Preheat oven to 350 degrees. Mix together ketchup, mustard, beans, hot dogs, and brown sugar in medium casserole dish. Bake one and a half to two hours. Serve with potato salad and beer brats.

Chorizo [pork sausage] Vegetable Soup
by Ericka Short

Ingredients:
1 box of chicken broth
1 pound of chorizo—best if it is what your butcher makes at your grocery store
1 to 2 cups of cooked rice
1 can of diced tomatoes with chilies—do not drain
1 large or 2 smaller green peppers chopped
1 onion either sliced or diced, whichever you prefer. Pick your favorite variety.
1 can of whole kernel corn drained, or 1 bag of frozen corn, thawed
1 can sliced black olives
Dash of following spices: nutmeg, paprika, cinnamon, and cilantro, or preferred herbs

Note: You definitely can experiment with things like mushrooms, carrots, and other vegetables if you like. This is a basic recipe. Before you do so, try the original.

Method: In a large soup kettle, break up your chorizo and brown. Sometimes it is easier to roll the chorizo into little balls than to have it look like hamburger bites. This ensures things are cooked evenly. Do not drain grease. While chorizo browns, chop vegetables. When your meat has browned completely, pour broth in with meat. Turn heat to high, bring to boil. Let boil for two minutes and stir. Make sure the seasonings from the meat are mixed with the chicken broth. Add vegetables. Turn down heat to medium high. Pour in diced tomatoes with chilies. Stir. In about five minutes add spices, then turn down to medium or medium low and let simmer. You can also add cooked rice if it is not fully cooked like wild or brown rice. Let sit and simmer for half an hour to forty-five minutes, stirring occasionally. Add rice in last ten minutes if you didn't add it earlier.

There is no real timing to this, and as with most soups it tastes better the longer it sits. I suggest you make it the night before. This is a nice alternative to chili when the weather turns colder. Makes at least eight servings.

Autumn Cranberry Pie
by Bill Meeker and Cheryl Orgas

Ingredients:
1 cup all-purpose flour
3/4 cup melted butter
1 1/2 cups sugar, separated
2 eggs, beaten
1 teaspoon almond extract
2 cups fresh, whole cranberries
1/2 cup chopped walnuts

Method: Preheat oven to 375 degrees. Combine flour, butter, one cup sugar, eggs, and almond extract in a bowl. Mix well. Spoon into a greased ten-inch pie plate. Combine cranberries, walnuts and 1/2 cup sugar in a bowl; mix well. Spoon into pie plate on top of crust mix. Bake for thirty-five minutes. Do not overbake, crust should be like a moist cookie.

Berry Crumble
by Bill Meeker and Cheryl Orgas

Ingredients:
2 cups blueberries
2 cups raspberries
3/4 cup flour
2/3 cup light brown sugar
1 stick butter

Method: Preheat oven to 350 degrees. Put berries in a medium bowl. In another medium bowl combine flour and sugar. Remove three tablespoons of flour mixture and gently toss with berries. Place berries in an 8-inch square pan. To make topping, add melted butter to remaining flour mixture, combine well. Crumble little bits of topping over berries. Bake until berries just start to bubble, about 35 to 40 minutes.

Chicken Enchilada Soup
by Bill Meeker and Cheryl Orgas

Ingredients:
1 pound cooked chicken breast, shredded
1 10-ounce package frozen corn
1 14-ounce can whole tomatoes, smashed
1 4-ounce can green chilies
1 10-ounce can enchilada sauce
1 14-ounce can chicken broth
2 cups water
1 bay leaf
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons cilantro
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
Salt to taste

Garnish:
2 tablespoons olive oil
7 corn tortillas
Mexican blend shredded cheese
sour cream
lime juice (optional)

Method: Place your chicken in the bottom of your slow cooker, then put in all other ingredients. My slow cooker is a three-quart, and the soup fills it to the rim. Cover and cook on low for 6-8 hours.

Garnish: Preheat oven to 400 degrees. Brush tortillas with olive oil and place on a cookie sheet. Bake ten to fifteen minutes. Take them out of the oven; when cool enough to handle, crumble them over your soup. Or if you're like me and want to save time, Tostitos tortilla chips work just as well. Garnish with cheese, sour cream, and lime juice.

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