Recipes

Recipes

Braille Monitor
June 2016

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Recipes
This month’s recipes come from the National Federation of the Blind of Arizona.
Braised Cabbage with Apples and Bacon
by Bob Kresmer
Bob Kresmer has been president of our Arizona Affiliate for the past ten years. He is a retired rehabilitation teacher.
Ingredients:
1 medium green cabbage, cored, quartered, and cut into 1/8-inch slices
4 slices bacon, diced
1 red onion cut into 1/8-inch-thick slices
1 teaspoon salt
2 Cortland or other tart apples, peeled, cored, and cut into 1/8-inch slices
2 teaspoons cider vinegar
3 tablespoons light brown sugar
2 tablespoons apple cider
Method: Cook bacon until crisp. Add onion and cook until soft. Add cabbage, salt, and cider; cover and cook about two minutes. Stir in apple, sugar and vinegar; cook until cabbage is soft but apples retain shape, about ten minutes. Serves four.

Double Date Loaf
by Lynn Kresmer
Lynn Kresmer is a member of our Tucson chapter, and is working as a rehabilitation teacher at the Southwestern Veterans Blind Rehabilitation Center in Tucson.
Ingredients:
1 cup Medjool dates, chopped
1 cup boiling water
2 teaspoons baking soda
1 cup Miracle Whip salad dressing
1 cup sugar
1 egg, beaten well
1 teaspoon salt
2 cups flour
1 cup pecan pieces (optional)
1 teaspoon vanilla
Method: Cut up dates and pour water mixed with baking soda over the dates. Refrigerate while mixing the rest. Preheat oven to 350 degrees. Mix Miracle Whip, sugar, egg, and scant teaspoon of salt. Add dates and water, mix. Mix in flour, pecans, and vanilla. Grease a 9-by-13-inch pan. Spread batter evenly into baking pan, bake for about an hour. Top of loaf will break open as it bakes, and it can be tested with a toothpick.

Dirt Dessert
by Debi Chatfield
Debi Chatfield is a long time member of our East Valley chapter, a member of the National Association of Blind Veterans, and is the editor of the monthly newsletter, Arizona News and Views.
Ingredients:
1 stick butter, softened
1 8-ounce package cream cheese, softened
1 cup confectioner’s sugar (powdered sugar)
1 teaspoon vanilla
3 1/2 cups milk
2 small packages instant vanilla, white, or milk chocolate pudding
1 12-ounce Cool Whip
1 package of original Oreos
Method: Crush Oreos by placing them in a plastic Ziploc bag, about twenty at a time, and roll a can over the bag. Set aside crushed cookies in a separate bowl. Mix softened butter and cream cheese with a wire whisk. Add confectioner’s sugar and vanilla and set mixture aside. In larger, separate bowl, mix milk and pudding. Stir until thickened. Fold in Cool Whip,then fold in butter mixture. In glass dessert dish or gardening pot (see below) layer by starting with mixture, then add the cookies and continuing until everything is gone, ending with crushed cookies on top. Refrigerate overnight.

To make this extra special, place dessert in an actual gardening pot. You can purchaseeither a plastic or pretty ceramic pot just to use for this recipe. Gummy worms can be added before the last layer of cookie crumbs, and extend out onto the top layer, but not necessary! You can also put an artificial flower in the middle of the pot for added effect. It really looks like dirt, especially when it is in a gardening container. It is a big hit when brought to the picnics and potlucks. But, most importantly, it is really yummy. Enjoy!

Frank’s Redhot Buffalo Chicken Dip
by Nikki Jeffords
Nikki is a member of the West Valley chapter of the NFB of Arizona. This is an easy and delicious recipe that she has made for family functions, potlucks, and work parties. Every time she takes it somewhere new, it is the most popular dish, with many requests to bring it again.
Ingredients:
2 cups shredded cooked chicken
1 8-ounce package cream cheese, softened
1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® Buffalo Wings Sauce
1/2 cup blue cheese or ranch dressing
1/2 cup crumbled blue cheese or your favorite shredded cheese
Method: Preheat oven to 350 degrees.Combine all ingredients and spoon into shallow one-quart baking dish. Bake twenty minutes, or until mixture is heated through; stir. Garnish with chopped green onions if desired. Serve with tortilla chips, crackers, and/or vegetables.

Nine Can Taco Soup
by Janna Peyton
Janna Peyton is a longtime member of our Tucson chapter.She has taken responsibilities for senior recreation, crafts,and organized tours and outings.
Ingredients:
1 can drained black beans
1 can drained pinto beans (Mexican style)
1 can Ro-Tel tomatoes
1 can drained Mexican style corn
1 can cream of chicken soup, as is
1 can red or green enchilada sauce
1 can chicken broth
2 cans of prepared chicken (tuna-sized cans)
One package of taco seasoning
Method: Combine all in crock pot and cook on low for two hours, until it is hot enough for your taste. Garnish with tortilla chips, black olives, green onions, Mexican cheese, or whatever you fancy.

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