Recipes 12-97

Recipes 12-97

The Braille Monitor_______December

1997

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Recipes

This month's recipes are

provided by members of the National Organization of Parents of Blind Children

(NOPBC). This NFB division publishes a quarterly magazine called Future Reflections.

Families with blind children and professionals who work with blind children

and students and who embrace the NFB's positive philosophy about the abilities

of and possibilities for blind youth belong to this nationwide organization

and the many state and local groups that comprise it.

Santa's Whiskers

by Yvette Woods

Tom and Yvette Woods are

the parents of Jessica, six, who is blind, and Katie, two. Tom is the active

President of the New Mexico parent division.

Ingredients:

1 cup butter or margarine

1 cup sugar

2 tablespoons milk

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 cup finely chopped red or green candied cherries

1/2 cup finely chopped pecans

1 cup flaked coconut

Method: In

a large mixing bowl beat butter or margarine till softened. Add sugar and beat

till fluffy. Add milk and vanilla and beat well. Add flour and beat till well

mixed. Stir in cherries and pecans. Shape into three 7-inch rolls. Roll in coconut

to coat. Wrap in waxed paper and chill for several hours or overnight. Cut into

1/4-inch slices. Place on an ungreased cookie sheet. Bake in a 375-degree oven

about twelve minutes or till done. Remove and cool. Makes about eighty cookies.

.

Debbie Day sits with daughter Brianna on her lap and son Tim beside her.

Chicken and White Bean

Stew

by Debbie Day

Debbie Day and her family,

including son Tim, live in Washington State. She chairs the Home-Schoolers Network

in NOPBC. Debbie says that the following recipe is a one-dish chicken stew that

makes its own gravy.

Ingredients:

1 tablespoon

olive oil

4 chicken thighs or enough chicken to feed four 4 small red-skinned potatoes

(about 1 pound)

3 cloves garlic

1 14-16-ounce can chicken broth

2 teaspoons paprika

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

approximately 2 pounds canned white beans

Method: Pour olive oil into a Dutch oven. Set on medium-high heat and add chicken

thighs, skin side down. While they brown, cut the potatoes into 1-inch chunks

and add to the pan. Peel and mince garlic and add to pan. When chicken is a

deep brown, turn it over and add chicken broth, paprika, cumin, chili powder,

and salt. Bring to boil, then reduce heat and simmer uncovered thirty minutes,

stirring occasionally to keep potatoes submerged in juices. Drain white beans

and add them to mix. Simmer five minutes more. Serve in wide bowls. Makes four

large servings. Serve with slices of French bread for dunking and carrot sticks

for crunching.

Jude

Lincicome hands a glass of punch to a child at the Braille Readers Are Leaders

party in the dining room at the National Center for the Blind.

Green Tomato Pie Filling

by Jude Lincicome

Jude Lincicome is Second

Vice President of the Maryland Organization of Parents of Blind Children. Jude

has several adopted children with disabilities. Jeremy is blind. The two recipes

she submitted were childhood favorites prepared by her mother. She says, "Having

grown up enjoying these dishes, I can personally guarantee that both the pie

and pudding are unbelievably delicious."

Ingredients:

3 cups green tomatoes

1 1/2 cup brown sugar

1/2 cup white sugar

1 or 2 thinly sliced lemons

1/2 cup raisins

1 teaspoon finely crushed cinnamon sticks

1 teaspoon powdered cinnamon

2 teaspoons flour

1/4 teaspoon salt

Method: Combine all ingredients

in a mixing bowl. (A rolling pin works well for crushing cinnamon sticks.)

Use your favorite pastry

recipe or the Bisquick recipe. This is a two-crust pie. Roll pastry 1/8-inch

thick. Fit bottom crust into 9-inch pie pan. Sprinkle a tablespoon of flour

on the bottom crust to absorb juice in baking. Spoon filling into shell. Dot

filling with about half a stick of butter and cover with top crust. Seal edges

and pinch one vent hole in center of top crust and five holes peripherally around

the edge. Bake ten minutes at 400 degrees; reduce heat to 350 degrees and bake

for thirty-five to forty minutes more.

Persimmon Pudding

by Jude Lincicome

Use native persimmons,

not the store Orientals. Gather one to one and a half gallons of persimmons

only after a good frost, and test one or two by taste before using. (You will

know why if they are not ripe.) This is an old American Indian recipe. Wash

persimmons and squeeze out the seeds. One cup of persimmon pulp makes two puddings.

Ingredients:

1 cup flour

1/2 teaspoon salt

1/2 cup nuts, preferably black walnuts

1/2 cup sugar

1/2 teaspoon soda

1/2 cup raisins

1 cup seeded persimmon pulp

1 teaspoon ground cinnamon

1/3 cup milk

1 teaspoon vanilla

Method: Combine all ingredients thoroughly. Grease two one-pound coffee tins

(or equivalent vessels) and fill each half to two thirds full of mix. Bake at

325 degrees for one hour (and lick your chops). This is wonderful served warm

with your favorite cold hard sauce as a topper.

Chicken Mozzarella

by Danielle Becker

Danielle and Dan Becker

have been active members of the Maryland parents division for six years. Their

daughter Rachel is blind. Danielle has recently chaired the fund-raising effort

in her state division and was just elected First Vice President of the Maryland

Organization of Parents of Blind Children. The following two recipes are family

favorites.

Ingredients:

boneless chicken breasts

jar of spaghetti sauce

sliced mozzarella cheese

Method: Brown chicken breasts

in a small amount of oil in a pan until the chicken is cooked through. Spread

some sauce in the bottom of the baking pan. Then place chicken in pan. Cover

the chicken with more sauce, then arrange the slices of cheese on top of the

chicken. Place the baking pan in a 350-degree oven for about 10 minutes or until

the cheese melts and the sauce is bubbly. Serve with noodles or spaghetti and

the remaining sauce. We enjoy garlic bread with this meal.

Banana Bread

by Danielle Becker

Ingredients:

1/2 cup sugar

1/2 cup butter

3 bananas--mashed

2 eggs

1 teaspoon baking soda

1/4 teaspoon salt

2 cups flour

cinnamon and ground cloves to taste, optional

Method: In mixing bowl,

using electric mixer, combine all ingredients in the order listed. Pour batter

into a greased and floured loaf pan and bake in a 300-degree oven for one hour

to one hour and 15 minutes. A toothpick inserted in center should test clean.

Allow loaf to cool a little in pan before removing to cool completely on a rack.

TJ Dixon and his stepson Brian Watts.

Cathy Watts Dixon is a

past member of the NOPBC Board of Directors, and TJ is President of the Missouri

parents division. Cathy's son Brian took part in the panel discussion, "Fun,

Friends, and Fitting in," which appears in the introductory issue of Future

Reflections. These two recipes are great projects for kids, blind or otherwise,

to make.

Ingredients:

6 ounces butterscotch chips

6 ounces chocolate chips

4 cups crisp rice cereal

Method: In a 1-quart bowl microwave chips at fifty percent power for four to

six minutes, stirring after three minutes. Add cereal, stirring well. Drop by

teaspoonfuls onto waxed paper. Chill in refrigerator until cool. Store covered.

Peppermint Bark

by Cathy and TJ Dixon

Ingredients:

1 pound almond bark

7 ounces peppermint candy

Method: Break bark into pieces and place in 3-quart bowl. Microwave at fifty

percent for five to six minutes, until pieces are soft. Stir after three minutes.

While bark is melting, process candy in food processor until it is a fine powder.

Add candy to melted bark and stir well. Spread on waxed paper 1/8- to 1/4-inch

thick. Cool in refrigerator until hard. Break into pieces. Store covered.

Seven-Flavor Pound Cake

by Loretta White

Loretta White is a long-time

leader of the parents division in Maryland. This year she is serving as the

organization's treasurer. Monitor readers are familiar with the Whites' ongoing

struggles to get their daughter Niki the education she deserves in her local

school district.

Ingredients:

2 sticks margarine or butter

6 eggs

3 cups cake flour

3 cups sugar

1 cup sour cream

1/4 teaspoon baking soda

1 1/2 teaspoon rum flavoring

1/2 teaspoon vanilla extract

1/2 teaspoon coconut flavoring

1/2 teaspoon lemon extract

1/2 teaspoon orange extract

1/2 teaspoon pineapple extract

1/2 teaspoon brandy flavoring

Note: the last five flavors can be any that you like; however, these are the

five I recommend.

Method: Stir soda into

sour cream. Set aside. Separate the eggs and set aside yolks. Beat egg whites

until stiff. Set aside. Cream butter and sugar together. Add the egg yolks to

the butter and sugar mixture, blend well. Add a couple of spoons of cake flour

to the mixture and blend. Add the seven flavorings and blend. Alternate adding

the cake flour and sour cream mixture, blending after each addition. Finally,

fold in the beaten egg whites. The cake rises very high, so use an angel food

cake pan or a bundt pan. Bake at 300 degrees for one hour and fifteen minutes.

Let stand for ten minutes before removing from pan to cool completely on rack.