Recipes

Recipes

The Braille Monitor

March,

2004

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Recipes

This

month's recipes come from members of the National Federation of the Blind of

South Carolina.

Carolina

or She-Crab Soup

by

Betty Capps

Betty

Capps

Betty

Capps is the wife of Don Capps, president emeritus of the NFB of South Carolina

and the senior member of the NFB board of directors. She is a longtime leader

of the Federation in her own right and a wonderful cook, as the following recipes

will demonstrate.

Ingredients:

1

pint milk

4

blades whole mace

2

pieces lemon peel

1

pound white crab meat

Half-stick

butter

1

pint cream

1/4

cup cracker crumbs

Salt

and pepper to taste

Method:

Place milk in top of double boiler with mace and lemon peel and allow to simmer

for a few minutes. Then add crab, butter, and cream and cook for fifteen minutes.

Thicken with cracker crumbs, season with salt and pepper, and allow to stand

on back of stove for a few minutes to bring out the flavor. Makes six servings.

Homemade

Cinnamon Sauce

by

Betty Capps

Ingredients:

1/3

cup sugar

2

teaspoons corn starch

Dash

salt

1/4

teaspoon cinnamon

2/3

cup water

2

tablespoons red hots

Method:

Stir all ingredients together in a sauce pan until cornstarch lumps have

dissolved and then cook, continuing to stir, over medium heat. Bring to a boil

and cook for a minute or two more, stirring frequently. Serve warm over warm

apple dumplings. Makes about two-thirds of a cup or enough for six dumplings.

You may also serve over sliced pound cake.

Easy

Egg Custard Pie

by

Betty Capps

Ingredients:

4

eggs

1

1/2 cups sugar

1/2

cup self‑rising flour

2

cups milk

1

1/2 teaspoons vanilla

1/2

stick butter, melted

Method:

Beat eggs. Blend in sugar and flour. Add remaining ingredients. Pour into greased

pie pan, and place on a cookie sheet. Bake at 350 degrees for forty minutes

or until knife inserted in center comes out clean. Note: This easy pie forms

its own crust.

Hawaiian

Salad

by

Betty Capps

Ingredients:

1

package lime Jell-O

1

package lemon Jell-O

2

cups very hot water

1

20-ounce can crushed pineapple

1

5-ounce can evaporated milk

1

cup pecans, chopped

2

cups cottage cheese

1

cup mayonnaise

Method:

Combine packages of Jell-O in hot water. Mix until dissolved. Add remaining

ingredients. Mix well. Pour into a casserole dish. Refrigerate until set.

Chocolate

Pound Cake

by

Darlene Houck

Darlene

Houck

Darlene

Houck is the wife of NFB of South Carolina leader and Federation Center Executive

Director David Houck.

Ingredients:

1/2

pound butter or margarine at room temperature

1/2

cup shortening

3

cups sugar

5

eggs

1

cup milk

1

teaspoon vanilla or peppermint extract

3

cups flour, sifted

1/2

teaspoon baking powder

1/2

teaspoon salt

4

heaping tablespoons cocoa (vary to taste)

Method:

Combine butter or margarine, shortening, and sugar. Mix well and beat five minutes

at low speed. Add eggs one at a time, beating well after adding each. Add vanilla

or peppermint extract. Sift together flour, baking powder, salt, and cocoa.

Alternately beat in milk and dry ingredients until all have been worked in.

Pour batter into a greased bundt or tube pan that has been dusted with cocoa.

Bake at 325 degrees for one hour and twenty minutes. Remove cake from oven when

toothpick inserted in center comes out clean. Cool cake slightly before removing

from pan to cool completely on rack.

Chocolate

Frosting

6

tablespoons butter or margarine (softened)

3/4

cups cocoa

1

box confectioner's sugar

1/3

cup milk

1

teaspoon vanilla or peppermint extract

Method:

Cream butter or margarine. Add cocoa and confectionery sugar alternately

with milk. Beat with electric mixer. Add peppermint or vanilla extract. Additional

milk or sugar may be added to achieve spreading consistency.

Potato

Casserole

by

Kim Diggs

Kim

and Jordan Diggs

Kim

Diggs is the wife of Parnell Diggs, president of the NFB of South Carolina.

Ingredients:

1

32-ounce package frozen hash brown potatoes

2

cans cream of potato soup

16

ounces sour cream

2

cups grated sharp cheese

1

1/4 cups Parmesan cheese

Method:

Thaw potatoes and mix with remaining ingredients. Place mixture in greased 9-by-13‑inch

baking dish. Bake for forty minutes at 350 degrees.

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