Recipes

Recipes

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Recipes

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Mary Donahue

This month's recipes come from members of the National

Association of Blind Secretaries and Transcribers.

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My Infamous Punch

by Mary Donahue

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Mary Donahue serves as Secretary of the National Association

of Blind Secretaries and Transcribers, First Vice President of

the San Antonio Chapter of the National Federation of the Blind

of Texas, a long-distance operator for Qwest Communications, and

a certified Braille proofreader for Third Coast Services and

Braille Mission. Mary also serves on the Technology Council of

Warm Springs Resource Center as a consultant and is also an

officer of the NFB's Music Division.

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Ingredients:

2 large cans Hawaiian Punch fruit punch

1 16-ounce can Privoli fruit punch

2 cans or 1 bottle (1 liter) ginger ale

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Method: Place all ingredients except ginger ale in a large

pitcher and stir. Add ginger ale just before serving. Makes one

gallon.

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Fudge Balls

by Mary Donahue

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Ingredients:

2 1-ounce squares baking chocolate

2 tablespoons butter

1 3-ounce package cream cheese

1/2 teaspoon vanilla

2 cups confectionery sugar

chopped nuts

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Method: Melt chocolate in microwave oven and cool slightly.

Add butter, vanilla, and cream cheese and mix well. Stir in

powdered sugar, form in small balls, and roll in ground nuts.

Chill until firm.

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Pineapple Carrot Gelatin Salad

by Mary Donahue

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Ingredients:

1 package lemon Jell-O

1 can crushed pineapple

2 grated carrots

1 pint hot water

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Method: Dissolve Jell-O in boiling water. Allow to cool. Add

pineapple and carrots. Place in refrigerator in individual molds

or one large one and chill until set. Serve alone or, if desired,

on lettuce leaf garnished with mayonnaise.

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Lisa Hall

Meat Sauce for Spaghetti

by Lisa Hall

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Lisa Hall is President of the National Association of Blind

Secretaries and Transcribers, Second Vice President of the San

Antonio Chapter of the National Federation of the Blind of Texas,

and a telephone operator for Qwest Communications. In addition,

Lisa serves as an officer of the Deaf-Blind Division of the

National Federation of the Blind and as a consultant to the

Technology Council of Warm Springs Resource Center in San

Antonio, Texas.

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Ingredients:

2 tablespoons bacon drippings or margarine

1 cup onion, diced

1 cup celery, chopped

1 cup green pepper, chopped

1 pound ground beef or veal

2 teaspoons salt

1/2 teaspoon black pepper

Cayenne to taste

1/4 teaspoon thyme

2 bay leaves

1/2 cup tomato paste

2 cups tomato juice

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Method: Saute onions, celery, and green pepper in drippings

or margarine. Add meat and cook, stirring, until meat turns from

red to brown. Add all remaining ingredients and cook covered over

low heat for at least one hour. Mix gently with 2/3 pound

spaghetti prepared according to package directions. Serve topped

with Parmesan cheese. Serves six.

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Baked Apples

by Lisa Hall

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Ingredients:

2 small apples

Artificial sweetener to equal 2 teaspoons sugar

Dash each ground cinnamon and ground nutmeg

1/4 cup water

1 teaspoon lemon juice

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Method: Core apples and place in baking dish. Sprinkle

sweetener, cinnamon, and nutmeg into the apples. Add water and

lemon juice to baking dish and bake at 450 degrees for twenty-

five minutes or until tender. Makes 2 servings.

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Lemonade

by Lisa Hall

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Ingredients:

8 ounces pure lemon juice

1/2 cup honey

6 cups cold water

1 uncolored unwaxed lemon, sliced (optional)

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Method: In a blender combine lemon juice and honey on high

speed. Mix with cold water in a large pitcher. Add lemon slices

if desired. Serve over ice.

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