Recipes

Recipes

Braille MonitorMarch 1986
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Recipes
POTATO CASSEROLE
by Hazel Staley
2 pounds frozen hash brown potatoes,
(thawed)
1 pint sour cream

2 cups grated cheese

1 can cream of chicken soup
1/2 stick margarine, melted
1/2 cup chopped onion
salt and pepper to taste
Mix all ingredients and pour into
large casserole. Bake at 350 degrees
for 1-1/2 hours. Combine 2 cups crushed
cornflakes and 1 stick melted margarine
and spread over casserole. Return to
over and bake until brown (about 15
minutes).
CHICKEN CASSEROLE

by Hazel Staley
2 chicken breasts (cooked tender,
cooled, and diced)

1 cup celery, chopped

2 tablespoons grated onion

1 cup cooked rice (not Minute)
1 can cream of chicken soup
1/4 cup milk
1/2 cup mayonnaise

1/2 cup almonds (chopped and slightly
toasted)
Mix all ingredients and pour into
large casserole (long, narrow type preferable).
Butter casserole well. Bake
30 minutes at 300 degrees. Combine 2
cups crushed cornflakes and 1 stick
melted margarine and spread over casserole.
Return to oven and bake about 15
minutes.
INDIVIDUAL CHEESE CAKES
by Mary Ellen Reihing
3 8-ounce packages cream cheese

2/3 cup sugar

3 eggs
1 teaspoon vanilla
Vanilla Wafers and cup cake liners
Place cup cake liners in muffin pan.
Put one vanilla wafer in each liner.
Combine cheese, eggs, sugar, and
vanilla. Spoon over wafers in papers.
Bake at 350 degrees for 15 minutes or in
microwave on high for 1 minute and 45
seconds. Cheese cakes are done when
filling sets.
Variations: Spoon your favorite pie
filling over the top after cakes have
cooled. If preferred, mix chocolate
chips into batter before baking.

RATTATOUILLE
by Mary Ellen Reihing
1 egg plant
3 small zuchini
1 small onion

1 green pepper

2 cans tomatoes

3 carrots
Slice or dice vegetables. Saute
pepper and onions in small amount of
oil. Use large pan or dutch oven. Add
herbs: I use thyme, cayenne pepper, and
basil. You may substitute herbs to your
taste. Some people like garlic and
oregano. Pour tomatoes over onion,
peppers, and herbs. Mix thoroughly.
Add egg plant, zucchini and carrots.
Simmer for 30 minutes or until vegetables
are tender and flavors thoroughly
mixed. Serve over rice or by itself.
Good reheated.

MOLDED STRAWBERRY SALAD
by Barbara Pierce
1 package strawberry jello
1 package frozen strawberries
3 ounces cream cheese
1 cup whipping cream
splash of lemon juice
Dissolve jello in one cup boiling
water. Add strawberries and stir to
thaw. When it begins to thicken, fold
in softened cream cheese and whip cream,
and fold that in as well. Pour into mold.
MUSHROOM ROUNDS
by Barbara Pierce
1/2 pound mushrooms, cleaned and chipped

2 tablespoons chopped onion
1/2 stick butter
1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1/2 cup light cream

3 tablespoons flour
salt, garlic powder, and pepper to taste
trimmed, flattened slices of white bread
melted butter
Saute mushrooms and onion in 1/2 stick
butter. Add lemon juice, Worcestershire
sauce, and seasonings to taste. Combine
cream and flour. Stir until mixture
thickens. Spread mixture on flattened
bread and roll up. Chill to set. Slice
each roll into about five rounds and dip
in melted butter. Freeze to use later
or broil or bake until heated through
and browned.
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