Recipes this month were contributed by members of the National Federation of the Blind of South Carolina.
Shrimp and Brown Rice
by Herbert Boykin
Herbert Boykin retired in 1991 as a stucco mason from New Jersey. In 1992, Herbert Boykin joined the Sumter Chapter of the National Federation of the Blind of South Carolina. He enjoys preparing creative one-dish meals.
1 pound of frozen or fresh medium-sized peeled shrimp
2 bags of boil-in-the-bag brown rice
1 small onion diced
1 can of diced tomatoes
1 cup of chicken broth
3 shakes of garlic, red peppers, and ginger
Method: Boil the two bags of rice in a separate pot for ten minutes. Then pour two tablespoons of olive oil in a large skillet. Sauté shrimp and diced onions together in skillet. When the rice is done, add to the sautéed shrimp and onions and stir together in the skillet. Add chicken broth, one can of diced tomatoes, three shakes of each spice. Stir together and simmer for fifteen minutes. Ready to serve four to six. Enjoy!!!
Apricot Orange Glazed Chicken
by Melanie Torrance
Melanie Torrance is a Type 1 diabetic who enjoys cooking and staying active. She also loves exercise, crafting, and reading historical fiction. Prep time: 15 min. Cook time: 35 min.
1 whole roasted rotisserie chicken
3 tablespoons no-added-sugar apricot preserves, divided
3 tablespoons no-added-sugar orange marmalade, divided
2 tablespoons balsamic vinegar, divided
Nonstick cooking spray
1 large onion, quartered
1 clove garlic, minced
Method: Preheat oven to 375 degrees. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar. Place chicken in baking pan coated with nonstick cooking spray. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken. Roast, covered, for twenty-five minutes. Uncover and roast for ten more minutes, until onion is tender.
Nutritional Information per serving:
Serving size: 1/4 of recipe
Fat: 9 grams
Sodium: 110 milligrams
Cholesterol: 100 milligrams
Protein: 34 grams
Carbohydrates: 15 grams
Grandpa’s Southern Banana Pudding
by Jennifer Bazer
Jennifer Bazer is the president of the South Carolina affiliate. She enjoys spending time at ballparks watching her son Cade play baseball and at meets watching her daughter Kaylin compete in gymnastics. She loves swimming, kickboxing, reading, public speaking, traveling, and spending time with friends and family.
3 (3.4 ounce) packages instant pudding mix
6 cups cold milk
1 (12 ounce) container whipped topping, thawed
1 (16 ounce) package vanilla wafers (I like the mini ones)
6-8 bananas peeled and sliced
Method: In a large bowl, combine milk and all packages of pudding; stir until mixture is thick and combined. Allow to chill in refrigerator for thirty minutes. Fold in whipped topping. In a 9 by 13 deep pan, layer half the package vanilla wafers, half the sliced bananas, and finally half the pudding and whipped topping mixture. Repeat the process until all vanilla wafers, bananas, and topping mixture are used. Chill in refrigerator for thirty minutes. Enjoy!
Gotta Little Kick Chili
by Jennifer Bazer
2 pounds 90 percent lean/10 percent fat ground beef (you can also use 93 percent /7 percent or 96 percent /4 percent)
2 envelopes chili seasoning (you can choose mild, medium, or hot depending on your taste buds)
2 (10 ounce cans) RO-TEL tomatoes with chilis
2 (14 ounce) cans diced tomatoes (you can choose your flavor depending on your taste buds)
1 (28 ounce) can Bush’s Sweet Heat Baked Beans
Method: In a large skillet, brown ground beef; drain well. Add drained ground beef to a large stock pot. Add both envelopes of seasoning; stir well. Combine rest of undrained canned ingredients and mix well. Let simmer on medium heat for fifteen minutes. Add salt and pepper to taste. Turn to low heat for an additional thirty minutes to ensure all ingredients are well combined. You can also cook on low for two hours in a slow cooker once ground beef is cooked and drained. Enjoy!
Modifications: To tone down the spice of the chili: if you do not prefer RO-TEL with chilis, replace them with 2 (14-ounce cans of diced tomatoes for less spice) making that 4 (14-ounce) cans of tomatoes. Use envelopes of mild chili seasoning. Use another kind of beans instead of sweet heat.
by Shannon Cook
Shannon Cook has so many titles and accomplishments that even to say this is condensed is an understatement. She is celebrating thirty years in the National Federation of the Blind, is currently a state officer, has often been on the affiliate’s board, and has been a chapter president.
10 tablespoons unsalted butter
2/3 cup sugar
2 eggs, room temperature
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1-1/2 teaspoons vanilla extract
1-1/2 cups flour
4 cups fresh or frozen blueberries
1/2 cup flour
1/2 cup light brown sugar
2 tablespoons sugar
1/4 teaspoon cinnamon
4 tablespoons melted unsalted butter
Method: Cream ten tablespoons of butter and sugar until very light. Add eggs, vanilla, and dry ingredients. Fold in berries. Pour into greased and floured 9-inch round pan and sprinkle on streusel. Make streusel by mixing the dry ingredients with a flat beater or fork for about 45 seconds. Pour in melted butter. It will look like wet sand. Bake in a preheated 350-degree oven for about 55 minutes. Cool on rack. This is delicious at room temperature or still warm from the oven.
2 pound boiled chicken, deboned and chopped
1 pound browned ground beef
1 can cream style corn
1 pound can tomatoes
1 large chopped onion
3/4 cup ketchup
3/4 cup Heinz 57 sauce
2 teaspoon of chili powder
Method: Put ingredients in a large pot. Cook on medium heat until ingredients blend. Then turn on low heat for 45 minutes or longer or until onions are tender. Stir often.
Buttermilk Cinnamon Coffee Cake
2 1/4 cups flour
1 cup firmly packed brown sugar
3/4 cup white sugar
2 tsp cinnamon, divided
1/2 tsp salt
1/4 tsp powdered ginger
3/4 cup canola oil
1 cup chopped walnuts
1 tsp baking soda
1 tsp baking powder
1 large egg, beaten
1 cup buttermilk
Method: Preheat oven to 350 degrees. In bowl, mix flour, both sugars, 1 teaspoon cinnamon, salt, ginger, and oil.
Remove 3/4 cup of mixture. Add nuts and 1 teaspoon cinnamon. Mix well. Set aside to use as topping.
To remaining batter, add baking soda, baking powder, buttermilk, and egg. Mix, small lumps are fine. Pour batter into well-greased 9 x 13 x 2 pan. Sprinkle topping over mixture. Bake 40-45 minutes.
Crock Pot Mac and Cheese
16 ounces macaroni cooked and drained
1 tall can of Pet Evaporated Milk
2 cups sweet milk
Salt and pepper to taste
3 cups medium cheese
1/2 stick butter, melted
Method: Mix all ingredients, grease crock-pot, put ingredients into pot, and sprinkle cheese on top. Cook on high one-and-a-half to two hours.
Emma’s Vegetable Soup
1 can Le Sueur peas
1 can diced tomatoes
1 6 oz can Hunts tomato paste
1 12 oz. niblet corn
3 carrots, sliced bite-size
2- 1/2 to 3 pounds chuck roast, cubed
3-4 potatoes, cubed
1/2 package frozen small baby lima beans
1/2 package frozen okra
1-2 medium onions, diced
Accent seasoning to taste
Method: Cook cubed meat in water until tender, thirty to forty minutes. Add potatoes, carrots, onions, tomatoes. Cook until tender. Add other ingredients. Simmer on low for enough hours to meld the flavors and cook the vegetables.