Recipes this month were contributed by members of the National Federation of the Blind of Rhode Island.
French Meat Pie
by Jo-Ann Craig
Jo-Ann is a new member of the Greater Providence Chapter. She attended our virtual state convention in October and decided to join our organization. She has been an active participant ever since.
Ingredients:
2 pounds ground pork
1 pound ground beef
1 cup water
1 teaspoon salt
1/4 teaspoon each: pepper, nutmeg, allspice
1/2 cup chopped onion
2 cups breadcrumbs
One pie crust (top and bottom)
Method: In stainless steel pot, heat ground pork, ground beef, water, salt, and spices and chopped onions for 30 minutes over medium heat, stirring often to prevent sticking! Remove from heat and add breadcrumbs. Mix well. Let cool. Line deep dish pie pan with pie crust; fill with meat mixture. Cover with other crust. Make slits to vent. Bake at 400 degrees for 30 minutes or until crust is well browned. I cover edges with foil for 15 minutes or so to prevent burning.
Broccoli Puff
by Jo-Ann Craig
Ingredients:
2 packs frozen chopped broccoli or one 16-ounce bag
1 cup Bisquick
2 eggs
1 cup milk
1/2 teaspoon salt
1 cup shredded cheddar cheese
Method: Cook broccoli per package instructions. Mix together Bisquick, milk, eggs, and salt. Stir in broccoli and cheese. Pour into greased 1.5-quart casserole. Bake at 350 degrees for one hour until knife inserted into middle half-way comes out clean.
Italian Hot Sausage, Broccoli Rabe, and Cannellini Beans Over Pasta—so good!!!
by Janice Musco
Janice is a longtime member of our affiliate. She is a successful adaptive fisherwoman and has won several fishing tournaments. She is also a member of the RI Visually Impaired Lions International Club.
Ingredients:
3 cloves garlic; sliced thin
3 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper flakes; (optional)
1/2 pound spicy hot Italian sausage, removed from casing; break into bite-sized pieces
1 bunch broccoli rabe; cut in 2-inch pieces
8 ounces chicken or vegetable stock
1 19-oz can cannellini beans, drained
1/2 pound dried pasta such as ziti
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/3 cup grated Locatelli romano or parmesan cheese
Method: To prepare broccoli rabe for cooking, cut leafy portions into two-inch pieces. Peel the stems and cut to two-inch pieces. Rinse well. Steam for 10-15 minutes. In large deep skillet sauté garlic and crushed red pepper (if using) for an additional 2 minutes. Add steamed broccoli rabe. Sauté an additional 5-10 minutes. Set aside. Using same skillet, sauté sausage until lightly browned. Return garlic and broccoli rabe, add stock. Season with salt and pepper and cook, stirring occasionally for about 10 minutes. Add beans and stir until thoroughly mixed and heated.
Cook pasta according to directions for desired doneness; when draining pasta, reserve 1-cup pasta cooking water. Plate pasta with sauce, using reserved water if more moisture is needed and top with grated cheese.
Crockpot Chili
by Grace Pires
To my family’s relief, after much experimenting, I finally came up with a recipe which I am satisfied with.
Ingredients:
1 pound of ground beef
2 15-oz cans of red kidney beans, drained and rinsed
2 15-oz cans of cannellini beans, drained and rinsed
1 can of beef broth
1 can of diced tomatoes
1 8-oz can of tomato sauce
1/2 bag of frozen chopped onions and peppers or to taste.
1 packet of chili mix
2 tablespoons of chili powder
Method: Brown the ground beef and drain the fat. Mix all ingredients in the crockpot and cook on low for 6-8 hours. Enjoy.
Uncle Ernest Soup
by Richard Moreau
Richard has been a member of our organization for several years. Here are two of his all-time favorite recipes.
Ingredients:
1 pound of hamburger
6 medium-sized potatoes
1 large can of regular corn
1 small can of tomato sauce
1 teaspoon of celery salt
Pinch of salt
Method: Fry hamburger and then drain out the grease. Peel and cut potatoes into cubes. Place potatoes and hamburger into a 6-quart pan. Fill with water. Add celery salt, salt, and tomato sauce to water. Place on medium-high heat until potatoes are soft. Add can of corn to pot. Stir in ingredients.
Ice Box Cake
by Richard Moreau
Ingredients:
1 box of regular graham crackers
1 gallon of regular milk
1 container of Cool Whip
Cherries (optional)
2 large boxes of chocolate pudding and 2 small boxes of chocolate pudding—Do not use instant pudding
1 large box and 1 small box of vanilla pudding—Do not use instant pudding
Method: Follow the directions given on each box of pudding. Use one large and one small box of pudding for each layer. You will now make layers using a 9 x 13 x 2” pan. Place a layer of graham crackers, then top it with chocolate pudding. Next layer it with graham crackers and top it with vanilla pudding. Finally, last layer of graham crackers and top it off with chocolate pudding. Refrigerate for 3 hours. Cut into individual pieces and top with Cool Whip along with a cherry (optional).