Recipes

Recipes

The Braille Monitor

October,

2003

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Recipes

This month's recipes

were contributed by the NFB of Oklahoma.

Pistachio Salad

by

Barbara Shelton

Barbara is the wife

of state president Steve Shelton.

Ingredients:

1

20-ounce can crushed pineapple

1

3-3/4-ounce box instant pistachio pudding

1

8-ounce container Cool Whip

1

cup small marshmallows

1/2

cup chopped pecans

1

cup grated cheddar cheese

Method: Pour dry

pudding mix over pineapple and juice. Stir well. Stir in marshmallows, nuts,

and part of cheese. Fold in thawed Cool Whip. Spread in serving dish and garnish

with additional cheese and nuts. Refrigerate for several hours before serving.

Mama's Strawberry Salad

by

Sandra Giles

Sandra Giles is the

secretary of the Tulsa Chapter. This is a recipe she thought had been lost when

her mother died. However, the family found an envelope containing it, and it

was served the following Thanksgiving. This is a recipe even people who do not

like strawberries have liked after they had "just a taste." Sandra's

husband likes it so much that, if there are leftovers, he will eat it for breakfast

until it is gone.

Ingredients:

1

20-ounce box frozen strawberries

2

3-ounce boxes strawberry Jell-O

1

16-ounce can crushed pineapple

2

mashed bananas

1

16-ounce carton sour cream

2

cups boiling water

Method: Mix strawberries,

bananas, and pineapple together. Dissolve Jell-O in hot water. Combine strawberry

mixture with Jell-O. Let chill until firm, top with sour cream, and garnish

with additional strawberries. This recipe and the previous one can be modified

for a sugar-free diet using sugar-free and fat-free ingredients. Fresh strawberries

can be substituted for frozen ones, but add an additional 3/4 cup water, and

sweetener, (if desired).

Janet's Famous Pralines

by

Janet Triplett

Janet Triplett is the

president of the Tulsa Chapter. She is also secretary of the state affiliate.

One of her goals this year is to get the Voice of the Diabetic into every

doctor's office and hospital waiting room she can. Janet first made these candies

when she lived in Louisiana. She warns us that she is not responsible for anything

that happens if a diabetic eats one.

Janet Triplett

Ingredients:

1 stick margarine, not

soft margarine because the candies will not set properly1

cup evaporated milk

1 cup sugar

1 cup light brown sugar

1

teaspoon vanilla

2-1/2

cups pecans, approximately

Method: Combine

sugars, margarine, and milk in large saucepan. Cook over fairly high heat, stirring

constantly, preferably with a wooden spoon, until mixture forms a soft ball

when a little of the syrup is dropped into cold water. It will be about the

consistency of hot fudge. Remove immediately from heat and add vanilla and pecans.

Beat well with a wooden spoon until mixture becomes thick and creamy. Drop by

spoonfuls onto wax paper and allow to cool. Note: Janet says she has never figured

out how many the recipe makes. The candies can be placed between wax paper and

stored for about two weeks, depending on how warm the storage area is. This

recipe is a special treat for the holidays.

White Chili

by

Janet Triplett

Janet comments that

this is something she never heard of and never tasted until she came to Oklahoma.

There are several versions around, and, if you know the right places to go,

it is served in restaurants around the state.

Ingredients:

1

cup mixed uncooked dried beans

Water

to cover the beans

2

teaspoons olive oil

1

large onion, chopped

1

teaspoon cumin seed, whole or ground

1

large clove garlic, minced

8

ounces pork tenderloin or boned chicken, cubed

2-1/2

cups fresh water (for cooking)

2-1/2

cups low-sodium chicken broth

3/4

teaspoon oregano

1/4

teaspoon crushed or ground red pepper

1

4-ounce can green chilies, chopped

Method: Soak beans

in water overnight. Before cooking, pour off water and reserve in bowl. Heat

olive oil in Dutch oven or 8-quart pot and brown onion, cumin, garlic, and meat.

Add soaked dried beans, 2-1/2 cups water, and the chicken broth. Bring to a

boil, cover, reduce heat, and simmer two hours, stirring occasionally. Add oregano,

red pepper, and chilies and cook an additional thirty minutes. Serve hot.

Italian Potato Salad

by

several interested members

This was introduced

at a Federation picnic several years ago because it stays safe to eat in hot

weather for quite a while. It was revived again when some of our technical people

brought it to a dinner. This is also a good low-cholesterol potato salad. Delicious.

Ingredients:

2

pounds potatoes cooked with the skins on

6

eggs, hard boiled

5

ribs celery, chopped

1

bottle Seven Seas Viva Italia salad dressing

1/4

cup fresh dill weed

Salt

to taste

Mayonnaise

as desired

Method: Peel potatoes

and slice to desired thickness. Place potatoes in a bowl and sprinkle dill weed

and salt on each layer of potatoes until they are used up. Add chopped celery

to potato mixture. Shake Seven Seas Viva Italia and pour on potatoes to moisten

all slices. Stir potato mixture and place in refrigerator to marinate. Meanwhile

boil eggs, and when they are cool, peel and slice them. Stir into potato mixture.

Add more Viva Italia if the mixture seems dry and place in refrigerator. Just

before serving add mayonnaise to taste and salt if desired.

Mexican Casserole

by

Joe Triplett

Joe

Triplett

Joe is the past president

of the Tulsa Chapter and is currently a student at the Colorado Center for the

Blind. He is also second vice president of the state affiliate and has participated

in many volunteer activities. Joe has been a Federationist since the `70's.

Janet found this recipe in some of Joe's papers, decided to try it, and then

submitted it.

Ingredients:

1 medium jar picante sauce

1 pound hamburger

1

medium onion, chopped

1/2

medium bell pepper, chopped, or one small can chopped green chilies

1

can cream of celery soup

1

medium bag Doritos (any flavor), crushed

8

ounces shredded cheese

Method: Brown hamburger

with onion and peppers. Drain off grease. Preheat oven to 350 degrees. Combine

meat mixture with soup and picante sauce. Spray bottom of a casserole dish with

cooking spray and place a layer of crushed chips on the bottom. Sprinkle a thin

layer of cheese on top of chips. Add hamburger mixture. Top with remaining cheese.

Bake at 350 degrees until cheese melts.

Suggestions: This

is great with sharp cheddar, but some people have made this with Monterey Jack

cheese and hot peppers. With all the varieties of Doritos available as well

as various picante sauces and cheeses, the possibilities for this recipe are

infinite.

Banana Nut Bread

by

Sandra Giles

Ingredients:

1

yellow cake mix

1

small instant banana cream pudding mix

1/4

cup vegetable oil

4

eggs

1

cup water

3

bananas, mashed

3/4

cup chopped nuts

Method: Preheat

oven to 350 degrees. Mix the first five ingredients together in a large bowl.

Beat batter on medium speed for two minutes. Add mashed bananas. Stir in nuts.

Grease 13-by-9-inch cake pan and pour in batter, smoothing the top. Bake at

350 degrees for fifty to sixty minutes or until a toothpick inserted in the

center comes out dry. Let cool and enjoy.

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