Recipes

Recipes

Recipes
This month's recipes
were submitted by the NFB of Arizona.

Green Chili Con Carne
by Norma Robertson
Norma Robertson is the
President of the NFB of Phoenix and a Member of the Board of Directors of
the NFB of Arizona.
Ingredients:
2 pounds diced stew meat
1 medium onion,
finely diced
flour for dredging
salt and garlic
to taste
1 can Ortega diced
green chilies (not smallest size can; next size larger)
1 8-ounce can tomato
sauce
Method: Dice meat. Roll
pieces of meat in flour. Season to taste with garlic and salt. Brown meat
and add finely chopped onion and chilies. Continue to brown. Add tomato sauce
and two cans of water (equal to about 2 cups of liquid). Bring to a rolling
boil. Reduce heat to simmer and cover tightly for about forty-five minutes.
Spanish Rice
by Norma Robertson
Ingredients:
1 cup long grain white
rice
1 medium onion,
chopped
1 medium bell pepper,
chopped
1 8-ounce can tomato
sauce
Method: Brown rice in
a small amount of shortening until it is nice and brown. Add onion and bell
pepper and continue to stir a little. Then add can of tomato sauce and three
cans of water. Season with salt, pepper, and garlic. Bring to a very fast
boil. Let rice boil for about a minute. Reduce to a simmer and cover for twenty
minutes. NOTE: Once you add the tomato sauce and water to rice and blend with
other ingredients, do not stir again. Stirring will make the rice sticky and
gummy.

Oven Cheese Fondue
by Judy Tunell
Judy Tunell is First
Vice President of the NFB of Arizona and Second Vice President of the NFB
of Phoenix.
Ingredients:
10 slices sourdough bread
1 teaspoon salt
6 eggs
3 cups shredded
cheddar cheese
3 cups milk
2 teaspoons parsley,
finely chopped
1 teaspoon dry
mustard
3 teaspoons onion,
finely chopped, optional
2 cups cleaned,
cooked shrimp (optional)
Method: Heat oven to
325 degrees. Remove crusts from bread. Cut bread in cubes. Beat together eggs,
milk, and seasonings. Stir in bread cubes, cheese, and onions. Pour mixture
into ungreased 11-1/2-by-7-1/2-by-1-1/2-inch baking dish. Bake uncovered 1
hour until center is set. Makes eight servings. I frequently serve this as
a brunch item with fresh fruit. It is also a good supper main dish item with
tossed green salad, mixed vegetables, and fruit. Sometimes my family requests
salsa on the side. The salsa adds a good, zesty taste.

Turkey Cheese Enchilada
Casserole
by Judy Tunell
1/2 stick butter or margarine
3 cups cooked turkey
or chicken
1 medium onion,
chopped
1 dozen corn tortillas
1 can diced green
chilies, cut into 1-inch strips
1 jar Old El Paso
or other taco sauce
1 pound jack cheese
shredded
1 pound cheddar
cheese, shredded
1 can cream of
mushroom soup
1 can cream of
chicken soup
1 can consomme
chicken broth
Method: Melt butter in
saucepan and add onion. Cook until tender. Add green chilies, taco sauce,
soup, and turkey or chicken. Place layer of tortillas on bottom of 2-inch-deep
casserole dish. Spread alternate layers of soup mixture, tortillas, and cheese.
Repeat three layers twice more, making sure top layer is cheese. Bake at 350
degrees for thirty minutes to one hour, or until cheese is melted. Serves
eight to ten.

Tequila Cake
by Judy Tunell
Ingredients:
1 box yellow cake mix
4 eggs
1 3-1/2-ounce package
pistachio, French vanilla, or plain vanilla instant pudding
1/2 cup plain sour
cream
1/2 cup tequila
1/2 cup corn oil
1/4 cup orange
liqueur
glaze (optional)
Method: Beat all ingredients
except glaze for four minutes at medium speed in an electric mixer. Pour batter
into a well greased and floured Bundt cake pan. Bake at 350 degrees for fifty-five
minutes. Cool slightly on rack before removing from pan. If desired, while
cake is still quite warm, spread glaze (1 cup confectioners sugar and 1 tablespoon
orange liqueur) on cake. Serves twelve or more.
Hot Cocoa Mix
by Gerry Piatt
Gerry Piatt is the Treasurer
of the Tucson Chapter.
Ingredients:
4 cups non-dairy creamer
1-1/2 teaspoon
salt
2 cups cocoa
1-1/2 cup sugar
or 32-ounce package sweetener
2 cups non-fat
dry milk
Method: Mix all ingredients
thoroughly and carefully since the mixture is very powdery. Makes nine-and-a-half
cups. Place in covered container. Use three heaping teaspoons to one cup very
hot water. Dissolves best in water that has almost come to a boil. Adjust
ingredients to suit taste. I like more cocoa and less sugar.

Peanut Butter Oatmeal
Delights: Dog Treats
by Toby LongFace
Toby LongFace is President
of the Tucson Chapter of the NFB of Arizona and a member of the affiliate's
Board of Directors.
Ingredients:
1 tablespoon honey
1 tablespoon baking
powder
1 cup oatmeal
1 tablespoon molasses
2 tablespoons peanut
butter
1 egg
1 cup corn meal
peanuts (optional)
Method: Mix all ingredients
and add enough water to make dough moist and roll into a ball. Roll dough
to a thickness of 1/2 inch. Cut with valentine cookie cutter. Bake at 300
degrees for forty-five minutes. Leave in oven till oven cools completely.
Makes 115 small, heart-shaped delights. Good enough for people too.

Oyster Stew
by Lee R. Kerr
Lee Kerr is a member
of the Board of Directors of the Tucson Chapter.
Ingredients:
3 quarts milk
1 stick butter
salt and pepper
to taste
2 cans oyster parts
Method: Place milk in
large pot on stove and bring to a simmer. Add butter, salt, and pepper to
taste. When butter is melted, add oysters and allow to simmer ten or fifteen
minutes. Serve with oyster crackers.

Quick Chili
by Lee R. Kerr
Ingredients:
1 bag Schilling chili
mix
2 pounds ground
beef
1 small can tomato
sauce
Method: Brown ground
beef in large skillet. Drain grease. Add tomato sauce and chili mix. Add water.
Allow to simmer until water has been reduced and mixture is at desired consistency.

If You Can't Come to
the Potluck Send the Casserole Anyway
by Sharon Omvig
Sharon Omvig is a longtime
active Federationist in her own right. She is also the wife of NFB leader
Jim Omvig.
Ingredients:
1 cup cooked rice
1 7-ounce can diced
green chilies
3 medium zucchini,
sliced
1 large tomato,
sliced
1 pound jack cheese,
shredded
2 cups sour cream
1 teaspoon oregano
1 teaspoon garlic
salt
2 tablespoons chopped
green pepper
2 tablespoons chopped
green onion
1 tablespoon parsley
Method: Thinly slice
and parboil zucchini. In a well-buttered large casserole dish, place cooked
rice. Cover with chilies and half the cheese. Next layer zucchini and tomato.
Mix sour cream with spices, green pepper, and onion, and pour over vegetables.
Layer remaining cheese on top and sprinkle with parsley. Bake at 350 degrees
for forty minutes. Serves eight unless everyone wants seconds.