Recipes

Recipes

Recipes

This month's recipes have been provided by members of the NFB of Alaska.

Indian Fry Bread

by Carolyn Peter

Carolyn Peter is the Director of the Alaska Center for the Blind. She has

lived in Alaska since 1966 and has been a member of the NFB since 1992. She

learned this recipe from her Athabaskan mother-in-law.

Ingredients:

2

cups flour

1/4

cup sugar

a

pinch salt

water

Method: Combine first three ingredients,

and stir in enough water to make a batter the consistency of pancake batter.

Pour 1/2-inch cooking oil into a black cast-iron skillet. Heat skillet and drop

a spoonful of batter into it. Flatten batter with the back of the spoon and

fry until it's browned and stops bubbling. Turn and fry on the other side until

that side too is brown and stops bubbling.

Additions: For a different taste, you can add raisins, blueberries,

corn, or cooked salmon leftovers--anything that sounds good to you. Eat and

enjoy.

Baked Alaska

by Cindi Martin

Cindi Martin has been a member of the NFB since 1977. She currently serves

on the board of the Alaska affiliate.

Ingredients:

Chocolate

or chocolate fudge cupcakes

Rocky

road or other flavor ice cream

3

egg whites

1/2

teaspoon vanilla

1/4

teaspoon cream of tartar

6

tablespoons sugar

Method: Freeze cupcakes. When ready to

serve dessert, preheat oven to 475 degrees. In a large, very clean bowl, beat

egg whites and cream of tartar till the mixture is frothy. Gradually beat in

sugar and vanilla until the meringue forms soft peaks. Set aside. Remove cupcakes

from freezer, and slip off paper cups, if any. Arrange cakes on a cookie sheet.

Place a scoop of your favorite ice cream on each cupcake. Working quickly, spread

meringue completely over each cupcake and ice cream, being sure to seal every

serving by spreading meringue down to the cookie sheet. Do not allow any holes

in the meringue to remain.

Bake for three to four minutes (until

meringue browns slightly). Serve baked Alaska immediately, or you will have

a mess of melted ice cream to clean up.

German Pancakes

by Laura Smith

Laura Smith is a student at the Alaska Center for the Blind. She enjoys

cooking and prepares wonderful dishes.

Ingredients:

4

eggs

1

cup flour

1

cup milk

1

teaspoon salt

Method: Mix all ingredients, using a fork

or whisk to beat well. Add two tablespoons of butter to a cast-iron skillet

and heat in a 375-degree oven. When pan is hot, pour the batter in. Return pan

to oven and bake four to eight minutes. Pancake is done when it is lightly browned

and puffed up and over the sides of the pan. Serve with powdered sugar and fresh

lemon juice. Enjoy.

Larry Meader

Irish Potato Bake

by Larry Meader

Larry Meader currently serves as Second Vice President of the NFB of Alaska

and has served as President.

Ingredients:

4

cups corn chex cereal, crushed to two cups

4

tablespoons melted butter

3

cups stiff, hot, seasoned mashed potatoes

1/2

cup dairy sour cream

1/2

teaspoon onion powder

1/4

teaspoon seasoned salt

dash

white pepper

1

10-ounce package frozen chopped broccoli, cooked and drained

1

cup shredded, processed American cheese

Method: Butter a 1-1/2-quart, shallow baking dish. In a bowl thoroughly

mix corn chex crumbs and melted butter and set aside. Combine potatoes, sour

cream, seasonings, and broccoli. Stir gently until well-mixed. Spread half this

mixture into the baking dish. Sprinkle with half the cheese and half the crumb

mixture. Repeat the process. Bake in a 350-degree oven for twenty to twenty-five

minutes, until crumbs are golden. This recipe serves eight.

Baked Halibut with Sauce

by Al Waldron

Al Waldron is currently a member of the Board of the Alaska affiliate. He

is an active member of the NFB and enjoys cooking. In fact, he graduated from

the Culinary Institute of America.

Ingredients:

4

6-ounce halibut steaks or fillets

1

large white, yellow, or red onion

1-1/2

cups mayonnaise

1

cup shredded cheddar cheese

1

tablespoon dill weed

1

teaspoon lemon juice

1/8

teaspoon white pepper

Method: Peel onion and cut in half. Slice thinly and arrange slices

on baking sheet. Place halibut steaks or fillets on top of the onions. In a

bowl mix the remaining ingredients together well. Spread evenly over halibut

and bake at 350 degrees for twenty-five minutes or until fish flakes easily

with a fork. Enjoy.

Hot Poppers

by Anne Conn

Ann Conn teaches home management at the Alaska Center for the Blind.

Ingredients:

1

can Pillsbury crescent rolls

4

ounces cream cheese

1/2

pound imitation crab

Method: Preheat oven to 375 degrees. Separate the dough into preformed

triangles. Divide the cream cheese into ten equal parts, and place one pat of

cream cheese on each triangle. Place one tablespoon of the imitation crab on

top of the cream cheese, then roll the dough from the wide to the pointed end,

and seal edges of each roll as well as possible. Shape each into a crescent.

Place all ten rolls on an ungreased cookie sheet and bake ten to thirteen minutes

at 375 degrees or until golden brown. You can substitute a teaspoon of chopped

green chilies or jalapenos for the imitation crab.