Recipes

Recipes

The Braille Monitor

February 2003

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Recipes

The recipes this month

are from members of the NFB of New Hampshire:

Midwest

Cheese Casserole

by

Mildred Dickey

Mildred Dickey is a

charter member and vice president of the Lakes Region chapter of the NFB of

New Hampshire and is head of the affiliate's diabetics outreach committee.

Mildred

Dickey

Ingredients:

1/2

pound American cheese, cubed (use the government surplus distributed to eligible

senior citizens)

1/4

cup milk

1

pound ground beef

1/3

cup regular or quick oats, uncooked

1/4

cup finely chopped onion

1/4

cup ketchup

1

teaspoon prepared mustard

Method: preheat

oven to 350 degrees. Cook cheese, milk, and mustard over low heat until smooth,

stirring often. Reserve 3/4 cup of this sauce for later. In large bowl mix remaining

ingredients, including raw meat, with all but the reserved sauce. Pour into

a casserole dish. Bake forty minutes. Top with reserved sauce and serve.

Fruited Chicken Salad

by

Mildred Dickey

Ingredients:

2

cups cooked diced chicken

2

tablespoons soy sauce

1

cup chopped apple

1

cup orange sections

1

cup pineapple chunks, drained

1/2

cup grapes, halved

2

cups celery

lettuce

leaves

Dressing:

6

tablespoons plain low-fat yogurt

5

tablespoons low-calorie mayonnaise

4

tablespoons skim milk

2

packages Sweet 'n Low

1/4

teaspoon pumpkin pie spices

Method: Toss chicken

with soy sauce and let stand fifteen minutes. Mix fruit and celery, add to chicken,

toss, and chill. Blend dressing ingredients well and toss with salad.

Serve

on lettuce leaves. Makes six servings, 175 calories each.

Ultimate Snack Mix

by

Mildred Dickey

Ingredients:

1/4

cup oleo

4

teaspoons Worcestershire sauce

1

teaspoon salt

1

teaspoon garlic powder

1/2

teaspoon onion powder

1/4

teaspoon sugar

7

cups Ralston Corn or Rice Chex

1

cup pretzels

1

cup peanuts

1

cup oyster crackers

Method: In large

bowl melt oleo in microwave and stir in seasonings. Then stir in cereal, pretzels,

peanuts, and crackers. Stir all ingredients together to coat. Microwave mix

on high for five to six minutes, stirring thoroughly with rubber spatula every

two minutes. Spread on absorbent paper to cool. Store in airtight container.

Diet Cheese Cake

by

Ed Meskys

Ed Meskys is the past

president of the NFB of New Hampshire.

Ingredients:

1/4

cup cold water

1

envelope unflavored gelatin

2

8-ounce packages cream cheese, room temperature

10

packets sugar substitute (to taste, depending on flavorings used) I use bulk

Splenda, stopping at 5 1-ounce coffee measures.

Flavors: (in all

cases add a dash of vanilla)

almond:

2 teaspoons almond extract

lemon:

1 teaspoon lemon oil--not extract

chocolate:

1 tablespoon unsweetened cocoa powder

mocha:

1 tablespoon unsweetened cocoa powder and 2 teaspoons instant coffee

chocolate

raspberry: 1 scant tablespoon unsweetened cocoa powder and 2 teaspoons berry

extract

plain

vanilla: 1 tablespoon vanilla extract

Method: Place the

quarter cup of cold water in a small sauce pan. Sprinkle the gelatin over it

and allow it to soften for a few minutes. In the meantime beat the softened

cream cheese until light and fluffy, adding the sweetener a couple of packets

at a time. To get it smooth and creamy, I beat on low for about ten minutes

total. Beat in the desired flavorings. Heat the gelatin over low heat until

it is dissolved, then pour it into the cream cheese mixture. Beat until thoroughly

mixed, then turn out into 9- or 10-inch pie plate sprayed with nonstick spray.

Spread to level, and chill for at least one hour. Total pie is 1600 calories,

so, if cut into 8 servings, each is 200 calories.

Ed

Meskys

Fake Breakfast Danish

by Ed Meskys

Ingredients:

For one serving:

2 slices diet raisin bread

1/4 cup fat‑free

ricotta cheese

2 tablespoons Smuckers

light sugar‑free jam, any flavor

Method: Spread the

ricotta on the two slices of bread, then the jam. Of course keep away from edge

to prevent dripping. Toast in toaster oven. Eat warm. The two slices make a

hearty breakfast at only 120 calories.

Meat

Loaf

by

Ed Meskys

Ingredients:

1

pound lean beef

1-1/2

ounces croutons or stuffing mix (not Stove Top)

1

can condensed mushroom soup

2

eggs

Method: Combine

all ingredients and place in meat loaf pan with rack. I use the double pan with

the inner one perforated to drain any fat. With 90 percent lean beef there is

almost no drainage. Bake at 350 degrees for about seventy minutes, which is

also enough to bake medium potatoes as a side dish. Serves four, 10 Weight Watchers

points each.

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