Braille Monitor                                     December 2017

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Recipes this month come from the National Federation of the Blind of Illinois.

Potato Salad
by Patti Chang

Patti says about this recipe, “We have an annual fundraiser called Oktoberfest in September in Illinois. In recent years it happens at the house of the Changs. It is a fun time which brings in some money. We have a volunteer DJ and people bring their instruments, so it is full of music and food. I make a potato salad as follows. This will serve fifty people so adjust down at need.”

10 pounds potatoes (Idaho are fine)
2 large green peppers
18 eggs
1/2 large onion or more to taste
1 cup mayo, approximate
1/2 cup mustard, approximate
1/2 cup milk, approximate
3 tablespoons sugar
2 tablespoons paprika
Salt and pepper to taste

Method: Boil potatoes until they are cooked but firm. Thoroughly boil eggs, six to eight minutes should be sufficient, let cool. Mix dressing by adding mayo, mustard, milk, and sugar together. Stir in salt and pepper until the dressing alone is both salty and peppery. You should adjust the mayo and mustard to taste. It should be a little mustardy. If you substitute soy or lactose-free milk do not add the sugar.

Chop potatoes into bite-sized pieces. Chop onions small. Chop eggs into about 1/2-inch pieces. Chop green peppers. Combine potatoes, eggs, peppers, and onions. Add dressing. Adjust salt, pepper and onions to taste. Sprinkle paprika atop your salad. This recipe is forgiving so adjust to what you like.

Honey Chicken
by Deborah Kent Stein

3 pounds chicken, cut up (or legs and thighs)
4 tablespoons butter
1/2 cup honey
1/4 cup prepared mustard
1 tsp salt (optional)
1 tsp curry powder (or substitute ground ginger)

Method: Skin chicken pieces and set aside on paper towels or a clean cloth. In a large saucepan, melt butter and add remaining ingredients. Place chicken in the mixture, bony side down, to coat one side. Arrange in a baking pan, meaty side up, and pour the remaining mixture over the pieces. Bake at 375 degrees for one hour or until chicken is tender and glazed. Goes well with rice, peas, and green salad with mandarin oranges.

Holiday Honey Treats
by Leslie Hamric

1 cup honey
1-1/2 cups powdered milk
1 cup peanut butter
1-1/2 cups wheat germ
1 teaspoon nutmeg
Crushed wheat flakes

Method: Mix everything together except wheat flakes. Shape into small balls. Roll in crushed wheat flakes. Makes 20 balls or more.

Eclair Cake
by Leslie Hamric
3 3.5-ounce boxes instant vanilla pudding
3 cups milk
1 8-ounce container Cool Whip
Graham crackers

1/3 cup cocoa
1 cup sugar
1/4 cup milk
1 stick butter
1 teaspoon vanilla

Method: Combine pudding mix and milk, beat. Stir in Cool Whip. Place a layer of graham crackers in bottom of thirteen-by-nine-inch dish. Spread half of the filling mixture on top. Repeat with another layer of graham crackers, add rest of filling, top with final layer of graham crackers.

For topping: bring cocoa, milk, and butter to a rolling boil for a full minute, stirring frequently.

Remove from heat, cool one minute. Add butter and vanilla; stir till butter is melted. Pour topping over graham crackers and refrigerate overnight.

Crisp Sugar Cookies
by Deborah Kent Stein

1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
2 eggs
2-1/2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 tsp grated nutmeg
Nut halves, raisins, or sprinkles for decoration

Method: Cream shortening. Add sugar, vanilla, and unbeaten eggs one at a time. Beat until light. Sift dry ingredients and mix well. Add gradually and blend thoroughly. Chill for two hours.

Remove dough from refrigerator and roll thin on a floured board. Cut with cookie cutters dipped in flour and then sprinkle with sugar. Decorate as desired. Bake on greased cookie sheets at 400 degrees for ten minutes. Makes about five dozen.

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