Recipes

Recipes

Recipes

This month's recipes come from members of the NFB of Arkansas.

Chris McKenzie

Peanut Butter Brownies

by Chris McKenzie

Chris McKenzie is President of the NFB

of Arkansas and Pulaski County Chapter Secretary.

Ingredients:

1/2

cup peanut butter

1/4

cup butter or margarine, softened

1

teaspoon vanilla

1

cup brown sugar

2

eggs, slightly beaten

1

teaspoon salt

1/2

cup all-purpose flour

Method: Preheat oven to 350 degrees. Sift

together salt and flour. Set aside. Cream peanut butter, margarine, and vanilla;

stir in eggs and brown sugar. Add flour mixture and mix well. Pour batter into

a greased eight-by-eight-inch pan. Bake for thirty to thirty-five minutes. Cool

slightly before cutting into squares.

Chicken Supreme

by Chris McKenzie

Ingredients:

8

boneless, skinless chicken breasts or thighs

flour

for dredging

1/4

teaspoon salt

1

teaspoon black pepper

2

cans cream of chicken soup

1

stick margarine, cut into pieces

Method: Preheat oven to 400 degrees. Place

margarine in a nine-by-thirteen-inch baking dish. Place in oven till melted.

Mix salt, pepper, and flour together. Dredge chicken in flour mixture and place

in pan in a single layer. Bake for fifteen minutes. Turn chicken and return

to the oven for fifteen more minutes. Then pour soup evenly over chicken. Bake

for thirty more minutes.

Pat Whitlow

Pat's Seasoned Rice

by Pat Whitlow

Pat Whitlow is president of the Jonesboro

Chapter.

Ingredients:

2

cups water

2

teaspoons (or 2 cubes) chicken bouillon

1/4

cup (or more) minced onion

1

tablespoon parsley flakes

1

tablespoon margarine

1/2

teaspoon Worcestershire sauce

1/4

teaspoon salt (or more to taste)

few

dashes of garlic powder

dash

of celery salt

pepper

to taste

1

cup long grain rice, rinsed

1

cup (1/2 can) Spam or ham, chopped

Method: Mix together the first ten ingredients,

then bring to a boil. Cover and simmer for a few minutes. Return to a boil and

add rice. Stir, then cover and reduce heat to simmer for about twenty minutes.

Add the chopped meat and toss lightly. This goes well with chicken. If it is

to be served with Teriyaki, use beef or chicken bouillon depending on the meat

used and add soy sauce to the rice before cooking. Makes four to five cups.

Cashew and Broccoli Salad

by Pat Whitlow

Ingredients:

8

cups raw broccoli florets

1

package (12 or 16 ounces) of bacon, fried crisp and crumbled

1

medium red or white onion, chopped

1

cup raisins

1

cup cashews, chopped

Dressing

ingredients:

1

cup mayonnaise

2

tablespoons lemon juice

1/4

cup sugar

Method: In a large bowl gently mix together

all ingredients for salad. In a small bowl mix ingredients for dressing. Just

before serving, pour dressing over salad and toss well.

Butter Pound Cake

by Pearl McKenzie

Pearl McKenzie is Pulaski County Chapter

Treasurer and Chris McKenzie's mother.

Ingredients:

1

Duncan Hines Golden Butter Cake Mix

1/2

cup sugar

1/3

cup liquid margarine

1/3

cup oil

1

8-ounce container sour cream

4

eggs

1

tablespoon vanilla

Method: Mix all ingredients well. Bake

in greased and floured bundt or tube pan at 375 degrees for forty-five minutes.

Let cake sit in pan on cooling rack for about ten minutes. Remove from pan to

plate.

Note: Chocolate cake mix may be substituted,

but, if you do, omit vanilla.

Seven-layer Casserole

by Pearl Mckenzie

Ingredients:

Layer 1: 1 cup rice, cooked according to package directions

Layer 2: 1 can whole-kernel corn, drained

salt

and pepper to taste

Layer 3: 1 8-ounce can tomato sauce mixed with 1/2 can water

Layer 4: 2/3 cup diced onion

Layer 5: 2/3 cup diced bell pepper

Layer 6: 1 pound browned ground beef

salt

and pepper to taste

Layer 7: 1 8-ounce can tomato sauce, mixed with 1/2 can water

3

strips of bacon (optional garnish)

Method: Layer ingredients as specified

in nine-by-thirteen-inch baking dish, cover and bake at 325 degrees for one

hour. Uncover and bake thirty minutes more, until the bacon is crisp.