Recipes

Recipes this month were contributed by members of the National Federation of the Blind of North Carolina.

Ralph Tucker Spaghetti Sauce
by Mary Le O'Daniel

This recipe is a family favorite. Ralph Tucker was a former mayor of Terre Haute, Indiana. I got the recipe from a daily radio program while living there in the early 70s.

Ingredients:
¼ cup olive oil
½ cup butter
2 cups onion, chopped
1 cup green pepper, chopped
2 pounds ground beef
5 cloves garlic crushed
¼ cup parsley
2 teaspoons salt
1 teaspoon pepper
2 cups sliced mushrooms
1 or 1 ½ cups red wine
2 cups tomato puree
4 cups tomato paste (six 6-ounce cans)
3 cups canned tomato juice
2 tablespoons oregano

Method: In large skillet, melt butter and heat oil slightly. Sauté onion and green pepper until golden. Add hamburger and cook stirring constantly. Add seasonings and mushrooms and cook ten minutes. Add wine, cover and let sit for five minutes. In three-quart kettle, combine tomato ingredients and oregano and bring to boil. Add skillet mixture and cook over medium heat one hour, stirring occasionally. Enjoy.

Marinade for Roast or Steak
by Mary Le O'Daniel

Ingredients:
3 tablespoons oil
3 tablespoons wine
1 tablespoon vinegar
1 teaspoon garlic powder
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon catsup
1 tablespoon prepared mustard
Salt to taste

Method: Use meat tenderizer on a three-pound roast. Mix above ingredients in a glass bowl. Soak roast in sauce for 24 hours. Broil fifteen minutes on each side, five inches from flame. Slice on diagonal.

Parmesan Chicken Cutlets (Heart Healthy)
by Christy Wheeler

Ingredients:
1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)

Method: Preheat oven to 400 degrees. In re-sealable plastic bag, combine cheese, crumbs and all seasonings; shake well. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides. Arrange on nonstick baking sheet. Bake until chicken is cooked through, 20-25 minutes. Enjoy! (Only 178 Cal/5 G Fat/3.3 G Carbs/28.1 G Protein)

Pasta Corn Casserole
by Christy Wheeler

Ingredients:
2 cups uncooked pasta (small shells, rotini, broken spaghetti or any pasta)
2 cans cream style corn
2 cans whole kernel corn (drained)
2 cups grated cheddar cheese (or cheese of your choice)
1 stick melted butter
1 chopped onion

Method: Preheat oven to 350 degrees. Mix all ingredients in a 9 x 13 inch casserole dish. Cook uncovered for approximately 50 minutes.

English Pea Salad
by Alvin Ricks

Ingredients:
1 can English peas
1/2 cup grated cheese
1/2 cup chopped onion
1/2 cup sweet pickle cubes or pickle relish
3 boiled eggs, chopped
Mayonnaise

Method: Combine all ingredients in a medium-size bowl using just enough mayonnaise to moisten the mixture. (Adjust to your taste) Refrigerate until ready to serve.

Pickled Peaches
by Alvin Ricks

Ingredients:
Fresh peaches (peeled and halved)
1-1/4 cups rice wine vinegar
1/4 cup honey
1/4 cup sugar
1/2 teaspoon pumpkin pie spice
1 - 1/2 inch ginger root

Method: Heat all ingredients (except peaches) in a medium-sized pot, until small bubbles appear. Remove from heat and let cool. Place peaches in a quart jar. Pour cool syrup over peaches. Refrigerate for two weeks before eating. Generally lasts up to one month in the refrigerator.