Recipes

Recipes

The Braille Monitor

July,

2002

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Recipes

This

month's recipes were submitted by members of the NFB of Mississippi. They provide

fine southern summertime eating.

Magnolia

Cream Cheese Brownies

by Prentice Horton

Prentice

Horton is serving his second term as president of the Hazlehurst Chapter. He

is also president of the National Association to Promote the Use of Braille

in Mississippi.

Ingredients:

4 1-ounce unsweetened chocolate squares

4 1-ounce semisweet chocolate squares

1/3 cup butter or margarine

2 3-ounce packages cream cheese, softened

1/4 cup butter or margarine, softened

2 cups sugar, divided

6 large eggs, divided

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

1-1/2 cups (9 ounces) semisweet chocolate

morsels, divided

2 teaspoons vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

Prentice

and Judy Horton

Method:

Microwave first three ingredients in a one-quart bowl at high, two minutes

or until melted, stirring once. Cool and set aside. Beat cream cheese and 1/4

cup butter at medium speed with an electric mixer until creamy. Gradually add

1/2 cup sugar, beating well. Add two eggs, one at a time, beating until blended.

Stir in one teaspoon vanilla. Fold in two tablespoons flour and 1/2 cup chocolate

morsels and set aside. In large bowl with electric mixer at medium speed, beat

remaining four eggs and two teaspoons vanilla extract. Gradually add remaining

one and a half cups sugar, beating well before gradually adding melted chocolate

mixture. Beat until well blended. Sift together one cup flour, baking powder,

and salt, and beat into egg mixture. Fold chocolate batter into flour mixture

until blended. Then stir in remaining one cup chocolate morsels. Reserve three

cups chocolate batter, and spread remaining batter evenly in a greased 13-by-9-inch

pan. Pour cream cheese mixture over batter. Top with reserved chocolate batter,

and swirl mixture with a knife. Bake at 325 degrees for forty to forty-five

minutes. Cool and cut brownies into squares.

Chicken

Pasta Salad

by Gwen Stokes

Gwen

Stokes is the first vice president of the NFB of Mississippi.

Ingredients:

1 cup spiral pasta, cooked and drained

2 cups cubed cooked chicken

2 cups fresh snow peas, with strings

removed and then blanched (can substitute sugar snaps)

2 green onions, sliced

1/2 cup water chestnuts, sliced

1/4 cup slivered almonds, toasted

for garnish

Dressing:

1/2 cup mayonnaise

3 tablespoons soy sauce

2 tablespoons dry sherry

1/8 teaspoon ground ginger (can use

freshly grated ginger)

1/4 teaspoon pepper

Method:

Prepare dressing by thoroughly blending mayonnaise, soy sauce, sherry, ginger,

and pepper. Combine cooked pasta, chicken, snow peas, green onions, and water

chestnuts, and toss with dressing. Refrigerate overnight. Sprinkle with toasted

almonds before serving.

Bubble

Bread

by Barbara Hadnott

Barbara

Hadnott is the second vice president of the NFB of Mississippi and board member

of the Jackson Chapter.

Ingredients:

24 frozen yeast rolls

1/2 cup chopped pecans

3/4 cup brown sugar

3/4 cup melted margarine

1 small package vanilla pudding mix

(not instant)

1 teaspoon cinnamon

Method:

Butter bundt pan. Mix brown sugar with pecans. Cut rolls in half. Alternately

layer the rolls, brown sugar-pecan mixture, melted margarine, pudding mix, and

cinnamon. Cover with a towel and set on counter overnight to rise. (Dough will

double in size.) Bake approximately forty minutes at 325 to 350 degrees, depending

on your oven. If top browns too quickly, cover with foil until done. Bread will

sound hollow when tapped and will be golden brown when done. Tip loaf out onto

rack to cool.

Fruit

Smoothies

by Cassie Branum

Cassie

Branum is president of the Hazlehurst Chapter. She received the Member of the

Year Award 1997 through 2001.

Ingredients:

2 cups whole milk

1 tablespoon honey

1 banana, peeled and cut into 2-inch

pieces

1/2 pint fresh strawberries

1/2 teaspoon vanilla

1 to 2 cups crushed ice

Method:

Combine all ingredients in a blender and puree until smooth. Serve smoothies

in chilled glasses.

Homemade

Chocolate Ice Cream

by Sam Gleese

The

Rev. Sam Gleese

Sam

Gleese is president of the NFB of Mississippi and a member of the national board

of directors.

Ingredients:

2 envelopes unflavored gelatin

4 cups light cream, half and half,

or milk

3 beaten eggs or 3/4 cup frozen egg

substitute, thawed

1

tablespoon vanilla

1/3

to 1/2 cup unsweetened cocoa powder

24 packets Equal or 7 1/4 teaspoons

Equal Measure

Method:

In a medium saucepan combine the gelatin and 2 cups of light cream. Let stand

5 minutes to soften gelatin. Cook and stir over medium heat until mixture just

comes to a boil. Gradually stir about one cup of the hot mixture into eggs,

which you have beaten. Do this slowly enough that you do not allow the eggs

to cook. Return egg mixture to saucepan. Cook over low heat, and stir for two

minutes more. Do not allow mixture to boil. Remove from heat. Stir in the remaining

cream and vanilla. In a large bowl combine cocoa powder and Equal. Gradually

blend in egg mixture until smooth. Chill just until cold, stirring occasionally.

Don't over-chill. Freeze in a 4-quart ice cream maker according to manufacturer's

directions. Makes about 1-3/4 quarts (fourteen half-cup servings).

Southern

Cornmeal-Crusted Catfish

by Wade Branum

Wade

Branum has been a member of the Hazlehurst Chapter since 1986 and is now serving

his ninth term as treasurer.

Wade

Branum

Ingredients:

4

4-to-6-ounce farm-raised catfish fillets

1/2

cup buttermilk or plain nonfat yogurt

1/2 teaspoon hot sauce

1/2 cup cornmeal

2 tablespoons butter

1 tablespoon olive oil

Salt and pepper to taste

Method:

Stir together buttermilk or yogurt and hot sauce. Brush over catfish and allow

to marinate for ten minutes. Coat catfish lightly with cornmeal and sprinkle

with salt and pepper to taste.

Melt

butter and olive oil in a nonstick skillet over medium high heat. When skillet

is hot, saute catfish about three minutes on each side, turning only once, until

golden and crisp. Serve immediately, garnished with lemon wedges and with tartar

sauce as an accompaniment.

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