Recipes
This month’s recipes come from members of the National Federation of the Blind of Tennessee.
Chocolate Chip Bars
by Wendy Bergman
Wendy Bergman is a member and supporter of the NFB. She is also the girlfriend of James Alan Boehn, the secretary of the Tennessee affiliate of the NFB as well as the president of the Tennessee Association of Guide Dog Users (TAGDU). She says about the recipe, “I hope you all enjoy these. I’ve been making them for my students and family for eleven years or so. There are no nuts in this recipe, for those who have allergies. I tell people, one way to show someone you love them is by using the best, Ghirardelli milk chocolate chips. People also like the butterscotch chips in them. Let me know how yours turn out, or if you come up with a fun variation.”
Ingredients:
1 stick margarine (they turn out better when I use margarine instead of butter)
1/2 cup white sugar
1/2 cup light brown sugar
1 1/2 teaspoons vanilla
1 egg
1/2 teaspoon baking soda (do NOT forget this – it’s very important)
1 3/4 cups of flour
3/4 cup of milk chocolate chips (Ghirardelli blue bag is the best and sometimes on sale)
1/2 bag butterscotch chips (any brand is fine)
PAM® spray to grease the bottom of a 9-by-13 inch pan
Method: Take stick of margarine out of the refrigerator. Place margarine in microwavable mixing bowl and put into the microwave set on high for exactly twenty-two seconds to melt the margarine a bit. Afterwards, the margarine should be partially melted, but not fully liquid. If it melts too much, you may need to add more flour later. Add white sugar, brown sugar, and vanilla to the margarine. Mix with a strong spoon, not an electric mixer. Add the egg, making sure it is mixed completely. Next stir in just 1/2 cup of the flour and the baking soda. Mix completely. The mixture should still be sticky. Now add another 1/2 cup of flour and keep stirring. Finally, add the last 3/4 cup of flour. Dough should be less sticky now. Finally, add most of the 3/4 bag of chocolate chips and the 1/2 bag of butterscotch chips. My Russian friends encouraged me to use my hands to mix these in, a way to put your heart and soul into your cooking (optional, of course). Please leave a handful of chocolate chips nearby in a little cup for later. Preheat the oven to 375 degrees. Grease the bottom of a 9-by-13-inch pan with PAM spray, scoop batter into the pan, and then spray your fingertips with PAM in order to push down the mixture into the pan evenly. Scatter the last few handful(s) of chocolate chips on the top of the mixture in the pan evenly; gently push them onto the top of the cookie bar mix. This makes the bars have the same amount of chocolate and look perfect from the top. Bake for eighteen minutes, though you will want to check to see if they need a few extra minutes. Take them out when they are light brown on top if the top feels rather firm and a toothpick inserted in the center comes out clean. Allow the bars plenty of time to cool before cutting. Cut into squares, size depending how many people you intend this to serve. For smaller kids or dipping into milk or coffee, longer rectangles instead of squares are easier to hold.
Skillet-Fried Cornbread
by Loretta Brown
Loretta Brown is an active member and supporter of the Stones River Chapter of the NFB.
Ingredients:
2 cups self-rising cornmeal
1 egg
1 cup buttermilk
1/3 cup sugar
1/4 cup butter (melted)
1 tablespoon shortening (enough to grease the skillet)
Method: Mix all ingredients together except shortening. Use shortening to grease the skillet; get the skillet hot. Spoon the mixture out into hot skillet with a large spoon and form into circular patties. Fry each side until golden brown, flipping them like pancakes. Makes about eight patties.
Spinach Salad
by Brenda Johnson
Brenda Johnson is the wife of Dwight Johnson, the treasurer of the Stones River Chapter in Murfreesboro. She says that the hardest part of making this salad is getting your serving.
Ingredients:
1 bag of clean spinach
Fresh strawberries (washed and quartered)
1 can of sugar-free mandarin oranges
1/4 cup poppy seed dressing (more if you want)
Method: Mix all ingredients together and eat up.
Pasta Salad
by Brenda Johnson
Ingredients:
1 box of bowtie pasta, cooked according to package directions
Chopped chicken, cooked (amount to your preference)
1 can or so of pineapple pieces, drained
Grated onion to taste
Diced celery to taste
Slivered almonds or other nuts, if you like
Dressing Ingredients:
2/3 cup white vinegar
2 cups vegetable oil
1 1/4 cups sugar
2 teaspoons dry mustard
2 teaspoons celery seed
2 teaspoons salt
Method: Toss all salad ingredients together. In a separate bowl, blend all dressing ingredients. Pour dressing over salad. It helps to blend in a little mayo; this makes the dressing stick to the pasta. Note the measurements are not precise. This allows for easy adjustments to suit your family’s preferences.
Ten Ways to Spice up Your Life
by April Meredith
April Meredith is the mother of three and the wife of David Meredith. She is a member and supporter of the Stones River Chapter in Murfreesboro.
Below I give you simple but creative ways to take your traditional menu favorites and kick them up a notch. After all, a little extra spice is nice!
- Deviled Eggs: Instead of an olive, use a jalapeño slice. Another spicy option is to mix in a little wasabi with your mayonnaise, mustard, and egg yolks or add a little cayenne to your paprika mix.
- Apple Pie: Instead of the traditional bland pastry, try flattening cinnamon rolls to use as your crust.
- Ramen: Spoon in minced garlic and squirt in sriracha sauce to make this college staple more interesting and flavorful.
- Water: Mix in a tablespoon of apple cider vinegar, about one teaspoon of honey, and a pinch of cinnamon into a cup of warm water to transform regular water into a nutritious beverage. Note that the water cannot be too hot or it eliminates the health benefits of the vinegar.
- Meatloaf: Whether you mix in, bake on, or serve with catsup, instead use your favorite BBQ sauce. I like the Kraft Bull’s-Eye Thick n Spicy. Alternatively I have heard of some people using Heinz 57 or a mixture of catsup and spicy mustard.
- Burgers: Whether you prefer soy-based veggie burgers or ground chicken, turkey, or beef, adding a little A-1 Sauce and Worcestershire Sauce will make any burger better.
- Hummus: Many hummus recipes call for garlic powder, but in addition also add several heaping teaspoons of minced garlic, giving the hummus an extra pop that goes well with any vegetable or chip. For an additional pop add half a teaspoon of cayenne.
- Pizza: Drizzle a little Tabasco or Texas Pete hot sauce on each slice, which will actually motivate you to eat more salad to neutralize the burn. This is one of my favorite suggestions because it not only adds heat but also cuts calories in my diet.
- Cornbread: Spoon in three or four tablespoons of cheddar jalapeño nacho cheese into your batter to make loaves or muffins that will soon become a family favorite. For the braver souls with high tolerance out there, instead of the nacho cheese you can add shredded cheddar cheese and ghost peppers chopped and sautéed in butter.
- Chocolate Cake: Most people have heard of chocolate covered coffee beans, but how about coffee infused chocolate cake? Spoon in one tablespoon of your favorite black instant coffee into your batter and mix well. Though not exactly spicy, it will add richness to your chocolate cake recipe that will have your guests wondering what your special secret is. If you don’t have instant coffee, you can use one cup of cooled, strong, black liquid coffee in your batter. Using the liquid coffee will make the batter a little runny, which is okay, or you may prefer to add some peanut butter to thicken it.
Fried Ramen
by David Meredith
David Meredith is the father of three and the husband of April Meredith. He is a school teacher as well as a member and supporter of the Stones River Chapter of the NFB in Murfreesboro. Ramen is the quintessential college food, but here’s a way to make it a little more interesting:
Ingredients:
1 package instant Ramen
1 tablespoon oil (I prefer grape seed or olive.)
Garlic powder to taste
Onion powder to taste
Method: Take a bag of instant Ramen and boil the noodles until they come apart; do not overcook. Heat a tablespoon of oil in a wok or frying pan. Drain noodles, then toss in wok with flavor packet, adding garlic or onion powder to taste. Toss noodles often to avoid sticking, but cook until thoroughly mixed. Serve on a plate and finish with sriracha sauce, an over easy fried egg, and a few leaves of romaine lettuce. (That's how I like it anyway.)
Savory Cashew Patties
by Lenora Norman
Lenora Norman is the wife of Steve Norman, who is the editor of The Tennessee Voice, the publication of the NFB of Tennessee. She has been a vegan for almost four years.
Ingredients:
1 cup sea-salted cashews
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Mrs. Dash Chicken Seasoning
1/2 teaspoon salt
1/4 cup flour
1 teaspoon ground flax seed
2 tablespoons water
1/4 cup coarsely chopped onion and bell pepper
1/4 cup oats
1/4 teaspoon cayenne pepper
Oil to cook them in
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