Recipes

Recipes

Braille Monitor

January

2005

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Recipes

This month's recipes

come from members of the National Federation of the Blind of Wyoming.

Hot Mulled Cider or

Other Drinks

by

Tamara Kearney

Tammy Kearney is president

of the NFB of Wyoming.

Ingredients:

2 quarts cider or apple

juice (half can be cranberry juice)

2 two-inch cinnamon

sticks, broken

8 whole cloves

1/2 cup sugar (optional)

Method: Combine

all ingredients in a large pan and bring to a boil. Cover and simmer for ten

minutes. Strain immediately or leave spices in liquid to heighten the spicy

taste. Reheat or keep warm until ready to serve. If desired, sprinkle each serving

with grated nutmeg. Serves eight to twelve people.

Rocky Road Fudge

by

Tamara Kearney

Ingredients:

12 ounces semisweet chocolate

chips

1 can sweetened condensed

milk

1 small bag mini

marshmallows

1 1/2 cup chopped

walnuts

Method: Melt chocolate

chips in a large sauce pan. Turn off heat. Add condensed milk. Stir in marshmallows

and nuts. Pour hot fudge into a greased 9-by-13-inch pan. Refrigerate to set.

Cut into squares. Remove from the pan and store covered in the refrigerator.

Kansas Quiche

by

Tamara Kearney

Ingredients:

1 bunch kale, chard, or

spinach

1 summer squash or

zucchini, cut into pieces

A few mushrooms

4 eggs, beaten

1/2 cup milk

1 1/2 cup cheese,

grated

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon basil

1/2 teaspoon oregano

Method: Blend all

these ingredients together. Pour into a greased baking dish and bake at 325

degrees for about forty minutes. Let stand a few minutes before cutting to allow

quiche to set.

Hot Chocolate Mix

by

Susan Henry

Susan Henry is secretary

of the NFB of Wyoming.

Ingredients:

2 pounds sifted powdered

sugar

1 10-quart package

Sanalac powdered milk

1 2-pound (33-ounces)

jar Sam's Club extra rich creamer

1 pound, 12 ounce

Nestle's Quick

Method: Mix all

ingredients well in a very large container. To make a cup of cocoa, combine

one cup of mixture and one cup of boiling water, stir, and enjoy. This also

makes a great coffee creamer.

Broccoli Salad

by

Susan Henry

Ingredients:

1 quart broccoli florets

1/2 cup raisins (fresh or plumped in hot water)|

1/2 cup sunflower seeds

1 small red onion,

chopped

8 slices bacon, diced

and fried crisp

Dressing Ingredients:

1 cup mayonnaise (I use

Miracle Whip)

3 tablespoons sugar

2 teaspoons vinegar

Method: Mix salad

ingredients, except bacon, together and toss with combined dressing ingredients.

Chill at least several hours, or prepare the day before. (This salad keeps well.)

Add crisp bacon at serving time.

Ruby's Croissant Sandwiches

by

Susan Henry

Ingredients:

12 large croissants

1 1/2 pounds shaved

honey baked ham

1 pound Swiss cheese

slices

Spread Ingredients:

1/2 pound margarine, softened

3 tablespoons Dijon

mustard

1 tablespoon poppy

seeds

1 teaspoon Worcestershire

sauce

1 small onion, grated

Method: Combine

spread ingredients and mix well. Split croissants and spread with margarine

mixture. Add ham and cheese. Place sandwiches on baking sheet and heat in oven

for ten to twelve minutes at 400 degrees. If desired, you can wrap these sandwiches

in foil to freeze, but remove foil before heating through.

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