From the Editor: This month's recipes have been provided by members of the NFB's Public Employees Division.

Image of Ellen Paxson
Ellen Paxson


by Ellen Paxson

Ellen Paxson works as a customer service representative for the Social Security Administration in Stockton, California.


1 slab pork spareribs

1 bottle barbecue sauce

Method: Bake the ribs on a rack in a roasting pan at 350 degrees for one hour. Remove from oven, cut ribs into serving-size pieces, and smother with barbecue sauce. Return to oven and cook for another hour.

Picture of Annette Anderson
Annette Anderson

Green Bean Salad

by Annette Anderson

Annette Anderson is the Secretary of the National Federation of the Blind's Public Employees Division and a member of the Board of Directors of the Ohio affiliate. She is employed as an investigator for the Ohio Civil Rights Commission.


1 pound fresh or frozen green beans

3-1/2 tablespoons olive oil

2-1/2 tablespoons fresh lemon juice

2 tablespoons dried dill weed

3 tablespoons slivered red onion

1/3 cup crumbled feta cheese

Salt and black pepper to taste

Method: Steam green beans until almost tender. Rinse in cold water, drain, and pat dry. Combine olive oil, lemon juice, dill weed, and onions. Add beans and black pepper. Before serving, add feta cheese, toss, and mix well, adding salt if needed. Serve at room temperature.

Jell-O Cake

by Annette Anderson


4 small packages assorted Jell-O

1 small package raspberry Jell-O

2 cups unsweetened pineapple juice

1 tablespoon sugar

1 pint heavy cream

Ginger snaps

Method: In four pans prepare the assorted packages of Jell-O according to package directions. When Jell-O is firm, cut each batch into cubes, place them all in a bowl, and refrigerate. In a saucepan combine pineapple juice, sugar, and raspberry Jell-O and stir over medium heat until the Jell-O dissolves. Set mixture aside to cool. When the mixture is the consistency of whipping cream, whip the heavy cream, fold it into the raspberry mixture, and fold the combined mixture into the assorted Jell-O cubes. Line a large shallow pan with whole ginger snaps, spoon Jell-O mixture over top, refrigerate for four hours, and serve.

Photo of John Halverson
John Halverson

Spinach Dip

by John Halverson

Dr. John Halverson is the president of the Public Employees Division and a longtime leader in the NFB. He is the Regional Manager, Office for Civil Rights, U.S. Department of Health and Human Services, Region VII, located in Kansas City, Missouri.


1 pound mild Mexican Velveeta cheese with jalapeno peppers

1 large jar picante sauce, medium

1 10-ounce package frozen chopped spinach

1 4-ounce can green chilies

Method: In a large bowl microwave spinach and break into small pieces with a fork. Add picante sauce and chilies (including liquid) and microwave for two minutes more. Cube the cheese, add to mixture, and return to microwave for four minutes or until cheese is completely melted. Mix thoroughly and serve with blue corn chips. To increase the heat, substitute hotter picante sauce or hotter cheese.

Margaritas by the Pitcher

by John Halverson

John points out that these are a great accompaniment to the chips and spinach dip in the previous recipe.


12 ounces frozen limeade concentrate

3 limeade cans water


Triple sec

Method: In a large pitcher place the frozen limeade and three cans of water. Using the limeade can as a measure, pour it two-thirds full (eight ounces) with tequila. Complete filling the can with four ounces triple sec and pour into pitcher. Mix thoroughly, pour over ice, and enjoy!

Potato Casserole

by John Halverson


2 packages frozen hash brown potatoes

cup melted butter

cup chopped onion

1 cup cream of chicken soup

1 pint sour cream

10 ounces grated cheddar cheese

Bread crumbs

Method: Thaw potatoes for forty-five minutes before using. Combine all ingredients except bread crumbs in a greased 9-by-13-by-2-inch pan and sprinkle with bread crumbs. Bake one hour at 350.

Applesauce Cake

by John Halverson


3 cups unsweetened applesauce

1 cup brown sugar

2 cups white sugar

cup butter or margarine

cup cooking oil

1 teaspoon nutmeg

1 teaspoon cinnamon

teaspoon ground cloves

1 teaspoon salt

1 cup raisins, optional

1 cup nuts, optional

6 cups flour

3 teaspoons baking soda

Method: Mix all ingredients thoroughly and pour into greased and floured baking pan of choice. Bake at 350 degrees for 45 minutes or until a toothpick inserted in center comes out clean.



2 tablespoons brown sugar

2 tablespoons cornstarch

2 tablespoons water

Method: In a small saucepan mix all ingredients; boil, stirring for two minutes. Remove from heat and, when cool, pour over cake.