Recipes

Recipes

Braille Monitor

November

2004

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Recipes

This month's recipes

have been provided by the NFB of West Virginia. Come have dinner with members

of the Harrison County Chapter from appetizer through dessert. Clarksburg, the

county seat of Harrison County, is the home of West Virginia's Italian Heritage

Festival held every year during Labor Day weekend.

Cheese Ball

by

Marlene Lamp

Marlene Lamp is a homemaker

and mother of three young men. She is a member of the Harrison County Chapter

and has been treasurer for four years. Marlene serves on several committees

at her church as well as being involved in several activities with her youngest

son.

Ingredients:

2 8‑ounce packages

creamed cheese

2 8‑ounce packages

pepperoni

8 ounces pecans

Method: Put cream

cheese in a large bowl to soften. In food processor grate pepperoni into small

pieces. With both hands mix pepperoni with creamed cheese until well combined.

Mold into a ball. On a plate roll ball in ground pecans until well coated. Wrap

cheese ball tightly in plastic wrap and chill. Can be stored up to seven days

in refrigerator. Serve with favorite crackers. Preparation time approximately

thirty minutes.

Vegetable

Tray and Dip

Considering all the

preparation that goes into the rest of these dishes, take the easy way out and

get a vegetable tray with dip from the deli of your local grocery store, or

arrange cut-up fresh vegetables of your own choosing on a tray with a bowl of

dip in the center.

Spaghetti Sauce

by

Andy Baughman

Andy has an interest

in old coins and enjoys reading espionage stories and science fiction. He is

also a fan of the Star Trek series. He is the state board representative

for the Harrison County Chapter and in the past has held the position of chapter

president.

Ingredients:

3/4 cup chopped onion

1 clove garlic, minced

4 cups canned tomatoes

2 cans tomato paste

1 cup water

1 tablespoon sugar

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 bay leaf

1 1/2 teaspoons oregano

Method: Combine

all ingredients and simmer uncovered for one hour.

Meatballs

by

Andy Baughman

Ingredients:

1 pound very lean hamburger

or ground chuck or round steak

1 cup fine bread

crumbs

1/2 cup Parmesan

cheese

1 tablespoon chopped

parsley

1 clove garlic, minced

1/2 cup milk

1/2 teaspoon salt

2 eggs, beaten

dash of pepper

Method: Combine

all ingredients thoroughly with hands and shape balls of desired size. Do not

brown meatballs. After sauce has simmered for an hour, bring it to a boil, and

let it boil for ten to fifteen minutes. Then slip meatballs into sauce and continue

to simmer until meatballs are cooked through. Do not stir sauce for several

minutes after adding meatballs so that they will not fall to pieces while they

are still uncooked. As they cook, it will be possible to stir the mixture gently

to keep the sauce from sticking to the pan.

Homemade Pasta

by

Renae Genteel

Renae is the mother

of two girls and one boy and is currently working as a caregiver. She is an

excellent cook and involved in her church.

Ingredients:

3 cups flour

6 eggs

1/2 teaspoon salt

1/8 teaspoon pepper

Method: This pasta

can be served with spaghetti sauce or beef or chicken broth. With a fork mix

all ingredients in a large bowl (preferably wooden). Flour a large smooth surface

such as a countertop or table. Roll dough out flat on floured surface. Handle

the dough as little as possible so that pasta does not get tough. Rolling it

out once will leave it relatively thick for noodles. Gently turn it several

times and roll further until it is very thin for spaghetti. When dough is of

desired thickness, let stand for a few minutes while water or broth comes to

a boil. Cut dough with pizza cutter into about one‑half inch strips. When

cooking liquid comes to a full boil, drop strips one at a time into pot. Do

not stir, but use fork to submerge pasta in water or broth. Adding pasta one

or two at a time will allow the liquid to stay at a rolling boil. Cook pasta

until just done. Drain pasta and serve immediately with heated spaghetti sauce

and meatballs.

Homemade Rolls

by

Charlene Smyth

Charlene is an office

assistant for the West Virginia Division of Rehabilitation Services. She enjoys

reading and getting together with friends. She currently serves as secretary

of the state affiliate and has held the positions of first vice president of

the state affiliate and secretary of her chapter.

Ingredients:

1/2 cup milk

1/2 cup granulated

sugar

1 package or 1 tablespoon

active dry yeast or 1 cake of yeast

1 tablespoon salt

2 cups warm water

1/2 cup olive oil

2 eggs, slightly

beaten

6 to 7 cups flour

shortening and melted

butter

Method: In small

saucepan scald the milk and remove from heat. In small bowl combine sugar, salt,

and yeast. Add slightly cooled milk and mix to dissolve sugar and activate yeast.

Cover and set aside. In a large mixing bowl combine water, oil, and eggs. Beat

in electric mixer on low for a minute, before adding yeast mixture. Then gradually

add flour to make a stiff dough. If you have a bread hook on your mixer, you

can do the entire job with electricity supplying the power. If your mixer begins

to labor, turn the dough out onto a floured surface and knead by hand until

enough flour has been worked in to make a smooth and elastic ball of dough.

This will take about ten minutes. Clean bowl and grease or butter it. Place

dough in bowl and cover with a clean cloth. Place dough in a warm place to rise

until double in bulk. When dough is doubled, grease hands and punch it down.

Work the dough until all the air pockets have been removed. Divide dough into

about thirty pieces. Roll these into balls with smooth tops. Arrange in a greased

13-by-9-inch pan. Brush with melted shortening and cover with cloth. Allow to

rise in a warm place until doubled in bulk. While rising they will grow together.

Bake in a preheated 400-degree oven for twenty-five to thirty minutes. Brush

with melted butter. Serve hot, or cool on rack and reheat to serve.

Cherry Upside-Down Cake

by

Mike Lamp

Mike is the father of

three young men and works in the janitorial department for the Harrison County

Board of Education. He is active in his church and enjoys family activities.

Ingredients:

2 cans cherry pie filling

1 stick butter

1/2 cup brown sugar

1 French vanilla

cake mix

3 eggs

oil

water

cooking spray

Method: Melt butter

in bottom of 13-by-9-inch baking pan. Sprinkle brown sugar evenly across pan,

and spread cherry pie filling over the brown sugar. Prepare cake according to

package directions and pour batter over cherry mixture in baking pan. Bake at

350 degrees for approximately forty minutes or until a toothpick inserted in

center of cake comes out free of cake crumbs or batter. Cool for twenty to thirty

minutes before turning onto cookie sheet or large serving tray. Top with whipped

cream if desired.

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