Recipes

Recipes

Braille Monitor
November 2015

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Recipes
This month’s recipes come from the members of the NFB of Washington.
Oven Baked Fajita
by Debby Phillips
Debby is the state affiliate’s secretary, is an active leader in her church, and sings in the church choir.
Ingredients:
1 pound boneless, skinless, chicken breasts cut into strips
2 tablespoons vegetable oil
2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon seasoned salt
1 15-ounce can diced tomatoes with green chilies (Ro*Tel)
1 medium onion, sliced
1/2 green bell pepper cut into strips
1/2 medium red bell pepper cut into strips
Method: Preheat oven to 400 degrees. Place chicken strips in a greased 13-by-9-inch baking dish. In a small bowl combine oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle spice mixture over chicken and stir to coat. Next add tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered twenty to twenty-five minutes or until chicken is cooked through and the vegetables are tender.

Blue Cheese Dressing
by the Mackenstadt Family
Gary and Denise are longtime Federationists and strong leaders both in the state of Washington and nationally.
Ingredients:
1 serving spoonful plain Greek yogurt
2 1/2 serving spoon scoops real mayonnaise
1 tablespoon white wine vinegar
6 ounces blue cheese crumbles
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1 tablespoon ground mustard
Coarse ground pepper to taste
1 teaspoon garlic powder
Pinch of sugar
Method: Mash blue cheese crumbles. Mix with yogurt to consistency of cottage cheese. Mix all wet ingredients, blend well. Add dry ingredients, stir, and add pepper to taste. Refrigerate in a jar or similar container. Let sit overnight before using.

Meat Roll
by Denise Mackenstadt
Ingredients:
1 1/2 pounds lean ground beef
1/4 cup dry bread crumbs
2 teaspoons barbecue sauce
1 egg
1/2 teaspoon salt
Filling:
1 cup shredded sharp cheese
1/4 cup dry bread crumbs
1/4 cup chopped green pepper
2 tablespoons water
1 small onion finely chopped
Method: Combine beef, bread crumbs, barbecue sauce, egg, and salt, mix well. Line 9-by-13-inch pan with heavy foil. Put meat mixture in pan, spread evenly and pat down firmly.

Combine filling ingredients and mix well. Sprinkle over meat mixture. Pat down firmly, keeping about one inch from edge of meat. Roll as jelly roll. Chill overnight. Cut into six even pieces. Place in shallow pan cut side down. Bake about thirty-five minutes at 350 degrees. This recipe freezes well.

Cowgirl Cookies Gift In a Jar
by Amanda Mackenstadt
Amanda is the daughter of Gary and Denise Mackenstadt.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup M&M’s
3/4 cup semisweet chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3 cup to 1/2 cup chopped pecans
Method: Start with a one-quart smooth ball jar. (I found these at Hobby Lobby craft store.) Layer ingredients in like this: first layer—flour, baking powder, baking soda, and salt; second layer—oats; third layer—M&M’s; fourth layer—chocolate chips; fifth layer—brown sugar; sixth layer—white sugar; seventh layer—chopped pecans.

Pack each level down really tightly. I mean it. Pack it in or it won’t all fit. Also, I add the chopped pecans last because if the ingredients were too much or not enough then I could add more or less pecans to adjust. I would rather sacrifice nuts than chocolate, you know. The ingredients should be flush to the top of the lid when you seal it up. Attach tag with directions for preparing cookies, and you have a lovely gift.
Tag Directions:
Ingredients:
1 egg, slightly beaten
1/2 cup butter, melted slightly in microwave
1 teaspoon vanilla
Method: Stir all the dry ingredients in a large mixing bowl. Mix wet ingredients into dry ingredients. Use the back of a large spoon to work it all together. You may even need to use your hands to get everything incorporated. Roll the cookie dough into 1-1/2 inch balls and place on a parchment-covered baking sheet. Bake about ten minutes in a preheated 350 degree oven. I got about twenty-six to twenty-eight cookies out of these.

Caramel Apple Salad
by Betty Watson
Betty Watson is the Clark County Chapter president and a member of the state board. She has lived in several states over the years and attended her first national convention in 1965.
Ingredients:
8 ounces cream cheese
8 ounces sour cream
16 ounces whipped topping
1/2 cup brown sugar, packed
8 to 12 apples
2 to 3 cups seedless grapes
Lemon juice
Raisins and pecans optional
Method: Combine sour cream and cream cheese. Dice apples to desired size and sprinkle with a little lemon juice. Cut grapes in half. Mix brown sugar with cream cheese and sour cream. Add apples, grapes and optional ingredients to mixture. Finally fold whipped topping into apple mixture. Chill and serve.

Easy Crockpot Cream of Crab Soup
by Betty Watson
Ingredients:
3 cans condensed cream of potato soup
2 cans condensed cream of celery soup
4 large cans evaporated milk
1 stick butter
1 teaspoon Worcestershire sauce
8 ounces Velveeta cheese, cubed
1 pound crab meat with shell bits removed, or 2 8-ounce cans crabmeat
Old Bay Seasoning to taste
Method: Combine all ingredients except Velveeta, crabmeat, and Old Bay Seasoning in crockpot, heat on low until hot (about one hour). Add cubed Velveeta, crabmeat, and Old Bay seasoning to taste. Heat on low until Velveeta has melted (about one half hour). Serve and enjoy.

Colossal Caramel Apple Trifle
by Betty Watson
Ingredients:
1 package yellow cake mix
6 cups cold milk
2 packages instant vanilla pudding
1 teaspoon apple pie spice
1 12.25-ounce jar caramel ice cream topping
1 1/2 cups chopped pecans, toasted
2 21-ounce cans apple pie filling
2 16-ounce containers frozen whipped topping, thawed
Method: Prepare and bake cake according to package directions using two greased round nine-inch baking pans. Cool ten minutes before removing from pans, and then cool cakes completely on wire rack. In large bowl whisk milk, pudding mixes, and apple pie spice two minutes. Let stand two minutes or until soft set. Cut cake layers if necessary to fit evenly in an eight-quart punch bowl. Place one layer in punch bowl and poke holes in cake with a long wooden skewer. Gradually pour one-third of the caramel topping over cake. Sprinkle 1/2 cup pecans and spread with half of pudding mixture. Spoon one can pie filling over pudding. Spread with one container of whipped topping. Top with remaining cake layer and repeat caramel, pecans, pudding, pie filling, and whipped topping layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Chill to set. Store in refrigerator.

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