Recipes

Recipes

Braille Monitor
February 2015

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Recipes
This month’s recipes have been submitted by the National Federation of the Blind of South Carolina.
Sausage Cheese Dip
by Kim Diggs
Kim Diggs is the wife of Parnell Diggs, the president of the National Federation of the Blind of South Carolina.
Ingredients:
1 pound hot sausage
1 large jar of thick and chunky salsa
16 ounces cream cheese
Method: Brown sausage. Remove grease. Keep on low heat. Mix in cream cheese and salsa. Serve hot on chips of your choice.

Potato Casserole
by Kim Diggs
Ingredients:
1 32-ounce package frozen hash brown potatoes
2 cans of cream of potato soup
2 8-ounce packages sour cream
2 cups grated sharp cheese
1 1/4 cups Parmesan cheese
Method: Thaw potatoes. Mix all together. Put in greased 9 x 13-inch dish. Bake for 40 minutes at 350 degrees.

Dirt Dessert
by Kim Diggs
Ingredients:
1/2 stick butter or margarine, softened
1 8-ounce package cream cheese, softened
1 cup powdered sugar
4 cups milk
2 large packages instant vanilla pudding
1 12-ounce container frozen whipped topping, thawed
2 20-ounce packages Oreos
Method: Cream butter, cream cheese, and powdered sugar in large bowl. In another bowl mix milk, pudding, and whipped topping. Combine mixtures. Crush Oreos (not too fine). Put 1/3 of crushed Oreos in bottom of foil-lined clay pot or plastic sand pail. Add 1/2 pudding mixture. Layer 1/3 crushed Oreos and remaining filling. Top with remaining crumbs. Can garnish with plastic greens, flowers, or gummy worms to serve.

Orange Fluff Jell-O Salad
by Kim Diggs
Ingredients:
1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange Jell-O (6 ounces)
2 cups water
16 ounce container Cool Whip
1/2 bag mini-marshmallows
20 ounce can pineapple tidbits (drained)
22 ounces mandarin oranges (drained)
2 or 3 bananas, sliced (optional)
Method: Mix together pudding, Jell-O, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill for about an hour before serving. If desired, top with sliced bananas just before serving.

Salmon Pâté
by Shelley Coppel
Shelley is the president of the NFB of SC Blind Seniors Division and the wife of NFB of SC first vice president, Frank Coppel.
Ingredients:
1 can salmon, drained
1/2 small pkg. frozen salad shrimp, thawed and drained (approximately 1 cup)
1 12-ounce bottle seafood cocktail sauce
1 small bunch green onions, finely chopped
1 8-ounce package cream cheese, softened
1/4 cup bacon bits (real ones preferred)
5 to 6 Ritz crackers, crushed
Method: In a bowl, combine all of the ingredients. Stir well to thoroughly mix in the cocktail sauce and cream cheese. Put into a container and refrigerate. Can divide up and save it for later; this recipe freezes well. Serve with raw vegetables or on crackers. Serves a bunch!

Impossible Quiche
by Shelley Coppel
Ingredients:
1 1/2 cups cooked breakfast meat, chopped
1 cup shredded cheese
1 1/2 cups milk
1/4 cup margarine, melted
3 eggs
1/2 cup Bisquick
1/2 cup chopped onion (optional)
Method: Place the breakfast meat in the bottom of an 8-by-8 baking dish or a pie plate and cover this meat with the shredded cheese. Combine melted butter, milk, eggs, and Bisquick in a mixing bowl. Pour this egg mixture over the meat and cheese in the baking dish. Bake for about 35 minutes at 350 degrees. No need to grease the dish because of the butter in the mixture.

Notes: You can use eight cooked slices of bacon or some kielbasa as the breakfast meat. I have also used raisins instead of meat and cheese. I eat gluten free and have substituted gluten free Bisquick and had it work just as well as the original.

Tortilla Rollups
by Shelley Coppel
Ingredients:
1 package eight-inch flour tortillas
8 ounces pre-made dip (any of the type found in the dairy case of your grocery store)
8 ounces grated cheese
1 small can chopped black olives
4 green onions, chopped
Method: Mix all of the ingredients except the tortillas. Spread the mixture onto the center of the tortillas. Roll up the edges of the tortillas. Refrigerate them until they set up. Cut them into one-inch circles and serve. This mixture can also be used as a chip dip.

Crock Pot Smothered Steak
by Shelley Coppel
Ingredients:
2 pounds round steak, cut into strips
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 large onion, sliced
1 green pepper, sliced
1 1-pound can tomatoes
4 ounces mushrooms, drained
2 tablespoons molasses (optional)
3 tablespoons soy sauce
16 ounces French-cut frozen green beans
Method: In bowl, stir together flour, salt, and pepper. Dip the steak strips into this mixture and place into the crock pot. Add the rest of the ingredients into crock pot. Cook on high four to five hours, or on low for eight hours.

Collard Greens
by Darlene Houck
Darlene Houck is the wife of David Houck, the director of the Federation Center of the Blind in Columbia, South Carolina.
It is better to get your collard greens from a farmer’s market or a local produce stand. Make sure each bunch is a good size and that the leaves are fresh, not discolored or bug-eaten.
First, cut the leaves off the stems and wash them in water. Then place a few leaves flat on a clean surface and cut them into small pieces (two to three inches square). Place the cut leaves into a saucepan with melted butter and sauté until softened. Then place them in a pot.
Once you have completed the process, you can place the pot on the stove and boil the greens in water for about thirty minutes; then they are ready to serve. The leaves should not taste bitter.
If you have more than you expect to use after they are sautéed, you can place the extra in one gallon freezer bags and freeze until needed. When frozen, place into water and let boil for thirty minutes before serving.
This goes well with black-eyed peas and cornbread, especially for New Year’s Day!

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