Recipes

Recipes

Braille MonitorNovember 2016

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Recipes
This month’s recipes come from the National Federation of the Blind of Colorado.
Go Broncos Orange Julius
by Maureen Nietfeld
Something cool and healthy for the Super Bowl V Champion fans! There are more than a few at the Colorado Center for the Blind [CCB], and about twenty-five students and staff attended the one million-strong Broncos Super Bowl Victory parade on February 9:
Ingredients:
6 ounces frozen orange juice concentrate
1/2cup whole milk
1/2 cup water
1/4cup sugar
1/4 teaspoon vanilla
5 ice cubes
Method: Place all ingredients into blender and blend until smooth and frothy. Serve and enjoy!

Sweet Ham and Swiss Sliders
by Jay Cole
Oh yes, these are great appetizers or finger food, but one of our students recently did this for his grad meal to great acclaim!
Ingredients:
12 Hawaiian rolls cut in half
12 slices honey-roasted ham
12 slices baby swiss cheese
1 1/2 tablespoons dijon mustard
4 tablespoons butter melted
1 teaspoon onion powder
2 tablespoons Worcestershire sauce
1 tablespoon poppy seeds
1/4 cup brown sugar
Method: Preheat oven to 400 degrees. On a rimmed baking sheet place bottom half of dinner rolls and top each with oneslice of ham and one slice of Swiss cheese. Place the top of the roll on the ham and cheese. You want the rolls to be snug together, kissing just a bit so the sauce can soak up into all of the nooks and crannies. In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar. Mix until combined and pour evenly over the assembled rolls. Cover with foil and refrigerate until ready to bake. Bake covered with foil for ten minutes, remove the foil and bake for an additional five to ten minutes or until the tops are browned and cheese is good and melted.

Hummus
by Dishon Spears and Marisol Carmona
This is a standard teaching recipe at CCB. It involves more than one stage in preparation and is a great introduction to using the food processor, so every student makes this eventually.
Ingredients:
2 cans garbanzo beans
1 tablespoon tahini paste
2 tablespoons lemon juice
1 teaspoon cumin
1/4 teaspoon cayenne powder
1 teaspoon salt
3 cloves garlic
1 cup olive oil
Method: In a food processor add garlic and process until well minced. Add remaining ingredients and process till very smooth. Serve with warm pita, cut up veggies, or corn chips.

Pikes Peak Pecan Pie
by Warren Knight
This is a big hit at the Thanksgiving meal our students prepare and serve in mid-November. After eating, we go around the room and say something we’re grateful for.
Ingredients:
1 1/4 cups brown sugar
1/2 cup butter melted
2 eggs
1 tablespoon flour
1 tablespoon milk
1 teaspoon vanilla
2 cups chopped pecans
Method: Preheat oven to 350 degrees. Beat eggs; stir in melted butter; add sugar and flour. Then add milk, vanilla, and nuts. Pour in pie shell and bake at 350 degrees for forty minutes or until pie sets up and is not liquid anymore.

Pecan French Toast Bake
by Delphina Rodriguez and Farhan Ahmed
This is a favorite at our annual Christmas brunch on the last day before the holiday break. Maybe it’s the association with the Secret Santa gift exchange that always follows, but we’re willing to bet you’ll love it!
Ingredients:
1 loaf sliced challah bread
3 cups half and half
2 tablespoons maple syrup
8 eggs
1 teaspoon cinnamon
Topping:
1 stick butter
1 teaspoon cinnamon
1 cup brown sugar
1 cup chopped pecans
Method: Lightly spray a 13-by-9-inch pan with a cooking spray. Lay the slices of bread into the pan; they will stack on top of each other. In a mixing bowl combine half and half, eggs, 1 teaspoon cinnamon, and maple syrup. Pour this mixture over bread, making sure to get the milk in between the layers. Cover and refrigerate overnight.

In a separate bowl combine chopped butter, chopped pecans, brown sugar, and cinnamon. Make this into a crumble. This gets placed on top of your bread. You can add before you refrigerate or wait until you are ready to bake it the next morning.

Put in a 350 degree oven for thirty minutes covered, thenremove cover and continue to bake for an additional twenty minutes.

Chacon’s Green Chile
by Michelle Chacon
The autumn smell of roasting green chiles at an outdoor vegetable stand is one of the quintessential experiences of Colorado, surpassed only by Michelle Chacon’s recipe. After her teaching duties are done each year, Michelle teaches at our Confidence Camp for elementary kids and coordinates the NFB of Colorado’s BELL programs, as well as serving as North Metro chapter president. Cooking is how she relaxes.
Ingredients:
4 to 6 pork chops
1 onion
Several garlic cloves
10 to 20 green chiles cleaned, chopped and seeded if you do not want your chiles too hot
1/3 cup flour
8 cups chicken broth
Salt and pepper to taste
Cilantro, sour cream, and cheese
Method: Brown pork chops in a large heavy frying pan. Remove chops and cut up in to small pieces. In the frying pan, next sauté onion, garlic and chiles. Simmer for about ten minutes on low. Put pork and chile mixture into a large Dutch oven. Mix in flour and chicken broth. Stir constantly until mixture thickens. Add salt and pepper and any other ingredients that you would like. Simmer for at least thirty minutes to blend flavors. Serve with cilantro, sour cream, etc. Can use this to top burritos at well.

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