Recipes June 97

Recipes June 97

The Braille Monitor

_June 1997

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Recipes

This month's recipes were submitted by

members of the National Federation of the Blind of Wisconsin.

[PHOTO/CAPTION: Margie Watson]

Macaroni Salad

by Margie Watson

Margie Watson is an active member of

the National Federation of the Blind of Wisconsin. Her daughter Katie is a vivacious

and confident member of the fifth generation of the Federation.

Ingredients:

1 16-ounce box elbow macaroni

2 small cans little shrimp

1 rib celery, chopped

1 small onion, chopped

mayonnaise

salt

pepper

Method: Cook elbow macaroni according

to package directions; drain. Rinse shrimp in cold water, drain. Add salt, pepper,

celery, and onions. Adjust seasonings to taste. Add mayonnaise and mix together.

Hot Chili Bean and Corn Salad

by Margie Watson

Ingredients:

2 16-ounce cans hot chili beans, drained

3 cups frozen corn with red and green peppers

4 medium ribs celery, thinly sliced (include leaves)

1/2 cup picante sauce

fresh cilantro for garnish (optional)

Method: Combine beans, corn, celery,

and picante sauce. Set out at room temperature one hour before serving. To serve

immediately, defrost corn in microwave. Cook on high for half of recommended

cooking time or cook in boiling water according to package directions. Drain

and cool slightly before adding to salad. Garnish with fresh cilantro leaves

if desired.

No-Egg Butterscotch Cake

by Mary Sheire

Melvin and Mary Sheire are new members

of the NFB of Wisconsin. Melvin is the chairman of the scholarship committee.

Mary is an excellent cook.

Ingredients:

1 cup brown sugar

1/2 cup granulated sugar

2 cups flour

1/2 cup butter

1 teaspoon baking soda

1 teaspoon vanilla

1 cup buttermilk

1/2 cup chopped nuts

1 cup butterscotch chips

Method: Mix flour, sugars, and butter

in a bowl. Remove 1/2 cup of mixture and set aside. Add vanilla and milk. Stir

in remaining ingredients. Mix well. Pour into 9-by-13-inch pan. Place butterscotch

chips on top and sprinkle over cake the cup of butter mixture you set aside.

Bake forty minutes at 350 degrees.

Moon Muffins

by Mary Sheire

Ingredients:

1 box chocolate cake mix

Filling:

1 8-ounce package cream cheese

1 egg

1/3 cup sugar

dash of salt

1 cup chocolate chips

Method: Prepare cake mix according to

package directions. Mix until smooth. In a separate bowl mix cream cheese, egg,

sugar, chocolate chips, and salt. Fill muffin trays 3/4 inch full of cake batter.

Pour one tablespoon of filling in the center of each muffin. Bake fifteen to

eighteen minutes at 350 degrees. Store muffins in refrigerator.

[PHOTO/CAPTION: Bonnie Peterson]

Chocolate Chip Cookies

by Bonnie Peterson

Bonnie Peterson is the President of the

National Federation of the Blind of Wisconsin.

Ingredients:

1 cup butter

1 cup firmly packed brown sugar

2 eggs

2 teaspoons vanilla extract

2 1/4 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 1/2 cups chocolate chips

2 to 3 cups very finely chopped walnuts

Method: Cream butter and sugar in a bowl.

Add eggs and vanilla, stir or beat until creamy. Add flour, salt, and baking

soda. Mix well. Fold in walnuts. Add chocolate chips. Drop by tablespoonfuls

onto lightly greased baking sheet. Bake at 350 for ten minutes.

[PHOTO/CAPTION: Bill Meeker and Cheryl

Orgas]

Barbecued Chicken

by Bill Meeker

Bill Meeker and Cheryl Orgas are leaders

of the Wisconsin affiliate. Bill reports that this chicken recipe

is Bonnie Peterson's favorite way of preparing chicken. Bonnie agrees and says

that she bought her husband a grill identical to Bill's in the hope that he

could replicate this chicken. But so far Bill is the only one who does it to

perfection.

Ingredients:

One grill with separate firebox and smoking chambers

at least 5 pounds skinless, boneless chicken breasts

1 or 2 bottles of Gates Bar-B-Q sauce (may be ordered by calling (816) 923-0900

with your Visa or MasterCard number or writing Gates Bar-B-Q, 4621 Paseo, Kansas

City, Missouri 64110)

Method: Preheat grill to 350 degrees

using charcoal and one apple wood log or other wood of choice. Sear chicken

over fire for two minutes. (I use a long-handled wire grill basket in order

to sear a number of pieces at once and turn them at the same time.) As chicken

is seared, throw it into a large bowl containing the sauce and let it sit several

minutes. Remove chicken from bowl and place in smoking chamber. Pour excess

sauce from bowl over chicken in smoking chamber. Cook forty-five minutes or

until done. (This varies with amount of chicken and fire temperature. A grill

with a thermometer helps.) With experience you will be able to judge the correct

heat of the smoker by feeling the outside of the smokestack or the body of the

smoking chamber or the smoke coming out of the stack. Don't worry if you don't

have a thermostat or a meat thermometer. When cooked, remove chicken from smoker

and enjoy. Note: I use either heavy leather gloves or welding gloves to handle

wire baskets and to adjust the fire, consuming one bottle of Wisconsin seasonal

beer during cooking. If you don't want to sear the meat, try marinating it in

sauce from four hours to two days. Experiment with variations of your own as

I did. It's hard to go too far wrong with a smoker.

Shortbread

by Cheryl Orgas

Ingredients:

1 1/2 cups flour

3/4 cup powdered sugar

2 sticks butter

Method: Mix all ingredients until dough

is sticky and firm. Pat into standard pie pan. Place in preheated 350 degree

oven for fifty minutes. Let cool before cutting. These cookies are simple to

make but delicious.