Recipes

Recipes

The Braille Monitor

February

2005

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Recipes

This month's recipes

come from the NFB of Alabama.

Enchilada Casserole

by

Daphne Johnson

Daphne Johnson chairs

Parents of Blind Children of Alabama. The Johnson family are members of the

Huntsville Chapter.

Ingredients:

1 can enchilada sauce

1 can Rotel

1 can cream of celery

soup

1 can cream of chicken

soup

1 16-ounce box Velveeta

cheese

4 chicken breasts

(boiled, drained, and diced)

1 package large burrito

tortillas

Method: In medium

saucepan mix the first five ingredients and simmer till cheese is melted. Then

add diced chicken pieces. In greased 13-by-9-inch baking dish layer chicken

mixture and tortillas until both are used up. Bake in a 300-degree oven for

thirty minutes. Allow to cool ten minutes. Cut into squares and serve. Delicious

topped with sour cream, black olives, and salsa.

Sour Cream Pound Cake

by

Daphne Johnson

Ingredients:

1/2 pound soft butter (two

sticks)

3 cups granulated

sugar

6 eggs, room temperature

3 cups cake or presifted

flour

1/4 teaspoon soda

8 ounces sour cream

1 1/2 teaspoons flavoring

(I prefer vanilla)

Method: Preheat

oven to 325 degrees. Cream butter and sugar well with electric mixer; add eggs,

about two at a time, thoroughly mixing them into the sugar and butter.Sift

the soda and flour together into a separate bowl. When the eggs have been completely

incorporated, gradually fold in the flour mixture.Then beat at high speed

for about five minutes.(Mix well, but do not overmix).Fold in the

sour cream at low speed for about three minutes.Then add flavoring and

beat on low for about ninety seconds. Pour mixture into greased, floured tube

or bundt pan, making sure that the cake batter is as level as possible.Bake

for one hour and fifteen minutes. If oven temperature is correct, the oven door

should not be opened during baking time. Remove from oven when a toothpick inserted

in center comes out clean. Cool slightly on rack before removing from pan.

Jaybee's Oven Fried

Chicken

by

Jesse B. Johnson

Jesse Johnson is a blind

vendor and a longtime Federationist. He is an officer in the Huntsville chapter.

Ingredients:

1 3 to 4 pound fryer, cut

in pieces

2 cups flour

3 teaspoons salt

1 tablespoon paprika

1 teaspoon ground

black pepper

1/8 teaspoon garlic

powder

1/4 cup shortening

or cooking oil

1/4 cup butter or

margarine

Method: Place all

dry ingredients except chicken in a paper bag and shake until well mixed. Add

chicken and shake well, making sure each piece is well coated with the mixture.

While chicken is being prepared, put shortening or cooking oil and butter or

margarine in a 9-by-13-by-2-inch baking dish, and place in a preheated 425-degree

oven. When chicken is ready, remove hot pan from oven and arrange chicken, skin

side down, in the hot fat. It will be a tight fit, but you can do it. Cook for

about fifty minutes, remove from oven, turn each piece of chicken, and return

to oven. Cook for twenty-five to thirty minutes more. Place paper towels in

a bowl or on a platter and remove chicken to them to drain. Delicious!

Green Bean Casserole

by

Robert Kelly Jr.

Robert Kelly is treasurer

of the NFB of Alabama.

Ingredients:

1 10 3/4-ounce can cream

of mushroom soup

4 cups cooked green

beans

1/8 teaspoon black

pepper

3/4 cup milk

1 1/3 cups French

fried onion rings

Method: Mix soup,

milk, and black pepper in a 1 1/2-quart casserole dish. Stir in green beans

and 2/3 cup of the fried onion rings. Bake for about twenty-five minutes at

350 degrees. Top with the remaining 2/3 cup fried onion rings and bake about

five more minutes, until onions are lightly browned. Serves six.

Corn Pudding

by

Robert Kelly Jr.

Ingredients:

1 8 1/2-ounce box Jiffy

Corn Muffin Mix

1 16-ounce can whole

kernel corn with juice

1 16-ounce can of

cream corn

1 cup sour cream

2 eggs

Method: Mix all

ingredients until blended. Pour into a large, flat baking dish. Bake uncovered

in a 350-degree oven for forty-five to fifty minutes or until lightly browned.

Sweet Potatoes

by

Robert Kelly Jr.

Ingredients:

3 cups sweet potatoes,

mashed

1 cup white sugar

1/2 teaspoon salt

2 eggs, beaten

1/2 stick butter

or margarine, melted

1/2 cup milk

1 teaspoon vanilla

extract

Topping Ingredients:

1 cup brown sugar

1/2 cup flour

1 cup chopped pecans,

optional

1/3 stick butter

or margarine, melted

Method: Preheat

oven to 350 degrees. Combine potatoes, sugar, salt, beaten eggs, margarine,

milk, and vanilla extract in a large casserole dish. Combine topping ingredients

and sprinkle over sweet potato mixture. Bake at 350 degrees for thirty-five

minutes. Serves eight.

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