Recipes

Recipes

The Braille Monitor

October 2002

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Recipes

This month's recipes

come from members of the NFB of Missouri.

Baked

Pineapple

by Shelia Wright

Shelia Wright is second

vice president of the NFB of Missouri and active at every level of the organization.

She is also an excellent cook, as the following recipes will demonstrate.

Shelia

Wright

Ingredients:

3/4 cup sugar

3/4 cup cheddar cheese

15-ounce can crushed pineapple

(drained)

1/4 cup butter

1/2 tablespoon corn starch

crushed Ritz Crackers

Method: Mix all

ingredients together except crackers. Pour into baking dish. Sprinkle cracker

crumbs on top. Bake at 350 degrees for thirty to thirty-five minutes.

Swiss Corn Casserole

by Shelia Wright

Ingredients:

1 16-ounce can cream corn

1/4 cup flour

1 3-ounce package cream

cheese

1/2 teaspoon onion salt

1 6-ounce can sliced mushrooms

1 16-ounce package frozen

corn

1 to 2 cups grated Swiss

cheese

1-1/2 cups buttered crumbs

Method: Combine

cream corn and flour. Add cream cheese and salt. Cook over medium heat stirring

constantly until cheese melts. Add frozen corn, mushrooms, and Swiss cheese.

Pour into 1-1/2 quart casserole dish (nine-inch square) and bake covered at

400 degrees for thirty minutes. Remove top and sprinkle corn mixture with crumbs.

Bake uncovered for an additional twenty minutes.

Dilly Bread

by Shelia Wright

Ingredients:

1 envelope active dry yeast

1/4 cup warm water

1 cup 4% small-curd cottage

cheese

1 tablespoon butter

2 tablespoons sugar

1 tablespoon onion flakes

2 teaspoons dill seed

1/4 teaspoon baking soda

1 teaspoon salt

1 unbeaten egg

2 to 2-1/2 cups flour

Method: Dissolve

yeast in warm water and set aside. Combine cottage cheese and butter and warm

in microwave. Add sugar, onion flakes, dill seed, salt, soda, egg, and softened

yeast. Then gradually work in flour (about 1/4 cup at a time) to form a stiff

dough. Be sure not to overmix. Cover and let rise in a warm place until dough

doubles in size. Stir dough to release air. Turn into a well-greased 1-1/2-quart

round casserole bowl. Let dough rise for an additional fifteen minutes. Bake

in a preheated 350-degree oven for thirty-five to forty minutes. Remove from

casserole dish. Brush with melted butter and sprinkle with salt.

Sunday Brunch Casserole

by Shelia Wright

Ingredients:

12 slices Canadian bacon

2 cups cheddar cheese

6 English muffins (sliced

in half)

12 eggs

3 cups milk

1 teaspoon salt

Method: Grease bottom

of 13-by-9-inch pan. Arrange muffin halves on bottom of pan. Place a slice of

bacon on each muffin half. Sprinkle cheese over the top. Beat eggs, milk, and

salt together. Pour egg mixture evenly over top. Cover and refrigerate overnight.

Bake uncovered at 350 degrees for forty-five to fifty-five minutes. Note: this

dish is even better with a hollandaise sauce.

Oriental Chicken Salad

by Shelia Wright

Ingredients:

4 cups cooked chicken

1 5-ounce can pineapple

tidbits (drain and reserve juice)

1 11-ounce can mandarin

orange slices, drained

1 cup chopped celery

1 cup green seedless grapes,

cut in half

2-1/2 ounce bag sliced

almonds, toasted

1 cup mayonnaise

2 tablespoons pineapple

juice

1 tablespoon soy sauce

1 teaspoon curry powder

1 can chow mein noodles

Method: Combine

first six ingredients in a large bowl. In a separate bowl blend mayonnaise,

pineapple juice, soy sauce, and curry powder to make the salad dressing. Pour

dressing over salad and mix well. Salad is best if allowed to chill for several

hours. Stir in noodles or sprinkle over salad before serving. You may wish to

serve the salad on a bed of lettuce. Recipe makes eight servings.

Pork

Chop Casserole

by Gail Bryant

Gail

Bryant

Gail Bryant has been

a chapter leader in Columbia, Missouri, for many years. She has held a number

of offices.

Ingredients:

4 butterfly pork chops

1-1/2 cups uncooked rice

(not Minute Rice)

3 cups water

1 can cream of mushroom

soup

1 large onion, chopped

Method: Brown pork

chops in a little oil. In the bottom of a casserole dish arrange the pork chops.

Mix water, rice, and soup. Pour over meat. Slice onion and place on top of meat.

Seal the casserole dish tightly with foil. Bake in a 375-degree oven for approximately

1-1/2 hours. Meat will be so tender that you can cut it with a fork.

Stuffed Pepper Soup

by Gail Bryant

Ingredients:

1 pound ground beef

2 quarts water

1 quart tomato juice

3 medium green or red peppers, diced

1-1/2 cups chili sauce

1 cup uncooked long-grain rice

2 celery ribs, diced

1 large onion, diced

2 teaspoons browning sauce (optional)

3 chicken bouillon cubes

2 garlic cloves, minced, or equivalent amount of

dehydrated minced garlic

1/2 teaspoon salt

Method: In large kettle or Dutch oven cook

beef until no longer pink. Drain. Add remaining ingredients. Bring to a full

boil. Reduce heat and simmer uncovered 1 hour or until rice is tender. This

recipe is particularly good on a cold, blustery winter day because the fragrance

wafts throughout the house, and the kitchen is warmed by the cooking of the

soup.

Ice Box Rolls

by John Murray

John Murray is a member of the Kansas City Chapter

with a passion for trying new recipes. He is happy to pass along his successes.

Here are a couple of his favorites:

Ingredients:

1 package active dry yeast dissolved in 1 cup warm

water

3/4 cup sugar

1 stick margarine

1 cup warm mashed potatoes

1 teaspoon salt

1 cup water

6 cups flour

Method: Mix first four ingredients and let

stand covered in warm place for two hours, possibly in turned-off oven with

the light on. Then stir in the cup of cold water, salt, and about six cups flour

to make a stiff dough. Place the dough in large container and cover with clear

plastic wrap. Set in fridge and let stand for at least twenty-four hours. You

can keep the dough chilled for several days. There is no need for kneading.

Shape

dough into rolls and place in greased muffin or

other pans to rise in a warm place for about two hours. Bake at 375 to 400 degrees

for twenty minutes. Remove from oven and brush rolls with melted butter. Makes

forty-eight.

Bourbon Balls

by John Murray

Ingredients:

1 box of vanilla wafers

1 16-ounce package semi-sweet chocolate chips

2-1/2 cups chopped pecans

1-1/2 cups granulated sugar

3 tablespoons light Karo syrup

1/2 cup bourbon

Powdered sugar for rolling

Method: Melt chocolate in double boiler.

Crush wafers and nuts. Add granulated sugar, syrup, and melted chocolate. Stir

well to mix thoroughly and drop spoonfuls into powdered sugar. Place rolled

candies in tightly covered tins.

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