Recipes

Recipes

The Braille Monitor

July 2003

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Recipes

This month's recipes

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

Sylvia

Cooley

Roast

Chicken with Lemons

by

Sylvia Cooley

Sylvia

Cooley is secretary to the editor of the Braille Monitor. She has worked

for the NFB since 1989. She and her family have raised their own chickens for

almost twenty years. The chickens roam freely on the property and occasionally

feast on Concord grapes and raspberries. Among her numerous chicken recipes,

this classic Italian one is her favorite.

Ingredients:

1

3- to 4-pound chicken, free-range is best

Salt

2

small lemons

Black

pepper, ground fresh from the mill

Method: Preheat

oven to 350 degrees. Wash the chicken thoroughly in cold water, both inside

and out. Remove all the bits of fat hanging loose. Let the bird sit for about

ten minutes on a slightly tilted plate to let all the water drain out of it.

Thoroughly pat it dry all over with cloth or paper towels. Sprinkle a generous

amount of salt and black pepper on the chicken, rubbing it in with your fingers

over all its body and into its cavity. Wash the lemons in cold water and dry

them with a towel. Soften each lemon by placing it on a counter and rolling

it back and forth as you put firm downward pressure on it with the palm of your

hand. Puncture each lemon in at least twenty places, using an ice pick or a

sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar

implement.

Place

both lemons in the bird's cavity. Close the opening with toothpicks or with

trussing needle and string. Close it well, but don't make it airtight because

the chicken may burst. Tie legs together, making knots at both knuckle ends.

Leave the legs in their natural position without pulling them tight. If the

skin is unbroken, the chicken will puff up as it cooks, and the string is intended

only to keep the thighs from spreading apart and splitting the skin.

Put

the chicken into a roasting pan, breast side down. Do not add cooking fat of

any kind. This bird is self-basting, so it will not stick to the pan. Place

it in the upper third of the preheated oven. After thirty minutes, turn the

chicken over to have the breast face up. When turning it, try not to puncture

the skin. If kept intact, the chicken will swell like a balloon, which is rather

spectacular at the table later. Do not worry too much about it, however, because

even if it fails to swell, the flavor will not be affected.

Cook

for another thirty to thirty-five minutes breast side up, then turn the oven

thermostat up to 400 degrees, and cook for an additional twenty minutes. Calculate

between twenty and twenty-five minutes total cooking time per pound. Do not

turn the chicken again.

Whether

your bird has puffed up or not, bring it to the table whole and leave the lemons

inside until it is carved and opened. The juices that collect on the platter

are delicious. Be sure to spoon them over the chicken slices. The lemons will

have shriveled up, but they still contain some juice; do not squeeze them because

they may squirt.

If

you want to eat the chicken warm, plan for dinner the moment it comes out of

the oven. If any chicken is left over, it will be very tasty eaten after being

refrigerated, kept moist with some of the cooking juices, and eaten after being

brought back up to room temperature.

San

Francisco Chocolate Pie

by

Barbara Pierce

Barbara

Pierce is president of the NFB of Ohio. She recently acquired this recipe onboard

an aircraft. She was writing down recipes from the end of a mystery she had

been reading when the woman in the next seat asked what she was doing. The Braille

slate and stylus had caught her attention, but the fact that the recipe was

for triple chocolate brownies was more interesting still. She mentioned that

she had a pie recipe that was a chocolate-lover's dream. Taking Barbara's business

card, she promised to e-mail the recipe, which she did as soon as she returned

home. Here is the simple and delicious recipe:

Barbara Pierce

Ingredients:

1

commercially-made Oreo crumb crust, kept frozen

or

18 Oreo cookies, crushed (including filling)

3

tablespoons butter, melted

12

ounces semisweet real chocolate chips

5

egg yolks

3

tablespoons Kahlua

1-1/2

cups heavy cream

Method:

If making the crust yourself, combine cookie crumbs and melted butter and press

evenly across bottom and up sides of a large pie plate. Freeze for one hour

or until ready to fill. In blender combine chocolate chips, egg yolks, and Kahlua.

In microwave heat cream until it just comes to a boil. Do not let it actually

boil. With blender at low speed, pour hot cream over chocolate mixture. The

heat melts the chocolate and cooks the egg yolks. Blend until smooth. Pour into

frozen shell and chill three hours or until set. Decorate with whipped topping

and chocolate curls if desired. Do not freeze. This pie serves fourteen to sixteen

people because it is so rich. It keeps well in the refrigerator for days.

Homemade

Noodles

by

Karen Noles

Karen

Noles

Karen

Noles is a member of the Ohio parents division and a member of the Miami Valley

chapter. This is her mother's recipe.

Ingredients:

2

cups plain flour

1

whole egg

1/2

cup water

3

egg yolks

1

teaspoon salt

Method:

Mix all ingredients together to form a smooth dough. Roll out dough on wooden

cutting board with rolling pin to desired thickness. Cut noodles into strips

and let dry. If desired, you can substitute any kind of freshly made broth for

the water. When ready to serve, cook noodles in boiling salted water. Do not

overcook. Drain and use with your favorite sauce or in pasta salad.

Marinated

Lime Chicken

by

Virginia Mann

Virginia

Mann is president of the Lake County chapter of the NFB of Ohio and a member

of the state board of directors.

Ingredients:

4

fresh limes, halved

1

chicken cut into pieces

1

small onion, sliced

2

cloves garlic, minced

1/4

teaspoon red pepper flakes

1

teaspoon dried thyme

2

tablespoons vegetable oil

1

tablespoon paprika

1

teaspoon salt

1/2

teaspoon pepper

Method:

Rub lime halves over chicken pieces. Squeeze lime juice into a resealable plastic

bag and add chicken. Add onion slices, garlic, red pepper flakes, thyme, oil,

paprika, salt, and pepper to bag. Shake well. Refrigerate for at least thirty

minutes. Preheat grill. Remove chicken from bag and discard bag. Arrange chicken,

skin-side down, on grill. Cook, turning several times until juices run clear

when meat is pierced with knife, about twenty minutes. Baste with marinade during

cooking if desired.

Tip:

When you bring the chicken home and before you put it in the freezer for later

use, make up the marinade and freeze the chicken in the marinade. Defrost chicken

as usual. Discard marinade and grill chicken as above.

Teatime

Butterbite Cookies

by

Virginia Mann

Ingredients:

2

sticks butter

1/2

cup sugar

2

teaspoons vanilla extract

2

cups all‑purpose flour, sifted

1/2

teaspoon salt

1/2

cup confectioners' sugar, sifted

Method:

Combine butter, sugar, and vanilla extract in a large bowl. Beat with an electric

mixer at medium speed until light and fluffy, about two minutes. Combine flour

and salt in a medium bowl; mix well. Add flour mixture to butter mixture, a

half cup at a time, beating until just blended. Roll dough into a ball and chill

in freezer for about thirty minutes.

Preheat

oven to 350 degrees. Shape dough into one-inch balls. Return dough to freezer

if it becomes too warm and sticky. Arrange balls two inches apart on greased

baking sheets. Bake until cookies are just golden, about fifteen minutes. Meanwhile,

place confectioner's sugar in a shallow bowl and roll hot cookies in sugar.

Cool on a wire rack.

Hamburger

Macaroni Casserole

by

Bernadette Dressell

Bernie

Dressell is an active member of the Cincinnati chapter. Her husband Paul is

affiliate secretary. This recipe makes an easy and delicious supper.

Ingredients:

1

pound ground meat

1

medium onion, chopped

1/2

cup celery, chopped (about two ribs)

1

clove garlic, minced, or one teaspoon garlic salt

1/2

teaspoon each thyme, basil, and oregano

1

7-ounce can mushroom stems and pieces

1

15-ounce can diced tomatoes

1

15-ounce can tomato sauce

salt

and pepper to taste

1

cup macaroni

1/2

cup cheddar cheese (cubed)

A

bit of butter

Method:

Brown ground meat in large pan and add onion, celery, and mushrooms. Continue

cooking for approximately ten minutes. Add all seasonings, tomatoes, and tomato

sauce. Continue cooking on low, occasionally stirring. Cook macaroni according

to package directions in boiling water while continuing to stir sauce. When

macaroni is done, drain and place in three‑quart casserole. Sprinkle cheese

on top and dot with butter. Pour meat sauce over macaroni. Heat oven to 350

degrees and place casserole in oven for fifteen to twenty minutes. Serves four

to six.

24-Hour

Cabbage Salad

by

Pat Eschbach

Pat

Eschbach is a longtime Federation leader in her own right. She is also the wife

of past national board member and NFB of Ohio president Bob Eschbach. Pat is

a wonderful cook. This recipe is bound to be delicious.

Pat

Eschbach

Ingredients:

4

pounds cabbage

2

green peppers

2

carrots

1

onion

Dressing

Ingredients:

1

tablespoon unflavored gelatin

1/4

cup cold water

1-1/2

cups sugar

1

cup vinegar

1

teaspoon celery seed

1

teaspoon salt

1/4

teaspoon pepper

1

cup salad oil

Method:

Grate all vegetables into a large bowl. Soften the gelatin in the cold water.

Set aside. Heat sugar and vinegar to dissolve the sugar. Add seasonings and

softened gelatin. Stir to dissolve gelatin. Cool this mixture to the thickness

of cream. Add vegetable oil and mix with grated vegetables. Chill covered at

least twenty-four hours. This salad improves as the flavors marry. It will keep

for several days.

Gallo

Pinto Beans

by

Mary Pool

Mary

Pool is president of the Stark County chapter and a member of the Ohio board

of directors. She is a splendid cook, having been a vendor for many years before

her retirement. She still lends a hand doing catering for her church. Last June

and again this year she has traveled to Nicaragua with a group from her church

to staff a week-long medical mission for rural people. Mary went along to help

with the cooking. This is one of the recipes she used; she says that it is delicious.

Mary

Pool

Ingredients:

1

cup Gallo pinto beans or small red kidney beans

1

bay leaf

1

small onion, peeled

2

large cloves garlic

Salt

1

1/2 cups rice

4

tablespoons oil

1

large onion. thinly sliced

Salt

and freshly ground pepper

Method:

Soak the beans overnight in water. The next day drain beans, place in large

pot with two cups water. Pin the bay leaf to the small onion with a toothpick

and add the garlic to the beans. Gradually bring to a boil. Reduce heat and

simmer for forty to fifty minutes or until beans are tender, not soft. Add the

salt the last ten minutes. Drain and rinse with cold water. Bring three cups

of water to a boil with one teaspoon of salt, add rice, cover the pan and gently

simmer for twenty minutes or until grains are tender. Uncover and let cool.

This recipe can be prepared to this point up to twenty-four hours beforehand.

When

ready to serve, heat oil in large saucepan, add the onions, and fry over medium

heat for three to four minutes or until golden brown. Remove onions from oil

with slotted spoon. (You can use the onions in soups, stews, or stock.) Add

the beans and rice and cook over medium heat for six to eight minutes, or until

the rice is golden brown and the mixture is aromatic. Season with salt and pepper

to taste. Serves six.

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