Recipes 7-97

Recipes 7-97

The Braille Monitor

_July 1997

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Recipes

This month's recipes were

contributed by members of the NFB of Wyoming and Betty Capps, the First Lady

of the National Federation of the Blind of South Carolina.

Venison Chili

by Claire Jepson

Claire Jepson is the President of

the NFB of Wyoming

Ingredients:

1 pound ground venison

1 small onion, finely chopped

1 cup canned tomatoes

1 15-ounce can kidney beans

1 tablespoon salt

1/2 teaspoon pepper

1/4 teaspoon cumin (optional)

1/4 teaspoon chili powder

Method: Brown meat in hot fat in skillet.

Add onion, stir until onion is brown. Add tomatoes, beans, and seasonings. Simmer

for at least one hour. Yields four servings.

Ginger Snaps

by Ina Baker

Ina Baker is from Dubois, Wyoming.

Ingredients:

3/4 cup shortening

1 cup sugar

1 egg

1/4 cup molasses

2 cups flour

1/4 teaspoon salt

2 teaspoons soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

Method: Mix all ingredients together

and roll dough into small balls. Flatten with glass dipped in sugar. Bake at

375 degrees for ten minutes.

PHOTO/CAPTION: Betty

Capps

South Carolina Cheese Cake

by Betty Capps

Ingredients:

1/2 cup graham cracker crumbs

1 tablespoon butter, melted

1/2 tablespoon sugar

2 8-ounce packages cream cheese

1 teaspoon vanilla

4 large eggs, beaten

3/4 cup sugar

Method: Mix the graham cracker crumbs,

butter, and tablespoon sugar together and pat into a buttered microwave-safe

pie plate. Microwave the cream cheese for forty-five seconds or until soft.

Thoroughly blend the cream cheese with the vanilla, eggs, and sugar. Beat until

fluffy and pour the mixture into the graham cracker crust. Microwave for ten

minutes or until the filling sets, stirring three times during cooking. Over

cake, pour sour cream topping made by combining 1 cup sour cream, 3/4 tablespoon

sugar, and 1 teaspoon vanilla. Microwave on high for two minutes. The topping

must set and the cheese cake chill before serving.

Squash casserole

by Betty Capps

Ingredients:

2-3 cups cooked and drained squash

1 medium onion, chopped

1 cup grated cheese (sharp works great)

2 slices bread, toasted and buttered

2 eggs

1/4 to 1/2 cup milk

Method: Mix squash, onions, half of the

cheese, and the eggs together. Add the toast, broken up into pieces, and add

the milk to moisten the mixture fairly well. Turn into a greased 2-quart casserole

dish. Top with remaining cheese. Bake at 350 degrees for thirty minutes. Yields

four servings.

Traditional Chicken Salad

by Betty Capps Ingredients:

2 cups cooked chicken, cubed

1 cup chopped celery

1 cup mayonnaise

1/2 to 1 teaspoon curry powder

1 20-ounce can pineapple chunks, drained

2 large firm bananas, sliced

1 11-ounce can mandarin oranges, drained

1/2 cup flaked coconut

Salad greens, optional

3/4 cup salted peanuts or cashew halves

Method: Place chicken and celery in a

large bowl. Combine mayonnaise and curry powder; add to chicken mixture and

mix well. Cover and chill for at least thirty minutes. Before serving, add the

pineapple, bananas, oranges, and coconut; toss gently. Serve on salad greens

if desired. Just before serving, sprinkle with nuts. Yields four to six servings.

Swiss steak

by Betty Capps

Ingredients:

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 to 2 pounds beef round steak, trimmed

2 tablespoons cooking oil

1 cup chopped celery

1 cup chopped onion

1/2 pound fresh mushrooms, sliced

1 cup water

1 garlic clove, minced

1 cup water

1 tablespoon steak sauce

Method: Combine flour, salt, and pepper.

Cut steak into serving-sized pieces. Dredge in flour mixture. In a skillet brown

steak in oil. Drain and place in a 2 1/2-quart casserole. Top with celery, onion,

and mushrooms. Combine water, garlic, and steak sauce. Pour over vegetables.

Cover and bake at 350 degrees for 1 1/2 hours or until meat is tender. Yields

six servings.

Pistachio candy

by Betty Capps

Betty says "This recipe could not

be simpler but is very good."

Ingredients:

1 can ready-made vanilla frosting

1 small box pistachio pudding mix

Coconut

Method: Mix first 2 ingredients, form into balls, and roll in coconut.

Refrigerate so candy is firm.

Mints

by Betty Capps

This recipe can be used for any holiday

just by

changing the food coloring--very simple.

Ingredients:

3 tablespoons butter

3 tablespoons milk

1 box creamy white frosting mix

Food coloring

1/2 teaspoon peppermint extract

Method: Put butter and milk in a 2-quart

microwave-safe bowl. Cook on high for forty-five seconds, or until butter melts.

Stir in frosting mix. Cook on high for 1 1/2 to 2 minutes or until mixture is

bubbly, stirring twice during cooking time. Remove from microwave and stir in

food coloring and extract. Drop mixture by teaspoonfuls onto wax paper to cool.

Store in an airtight container.