This month's recipes come from members of the NFB of Arkansas.

Chris McKenzie
Chris McKenzie

Peanut Butter Brownies

by Chris McKenzie

Chris McKenzie is President of the NFB of Arkansas and Pulaski County Chapter Secretary.


1/2 cup peanut butter

1/4 cup butter or margarine, softened

1 teaspoon vanilla

1 cup brown sugar

2 eggs, slightly beaten

1 teaspoon salt

1/2 cup all-purpose flour

Method: Preheat oven to 350 degrees. Sift together salt and flour. Set aside. Cream peanut butter, margarine, and vanilla; stir in eggs and brown sugar. Add flour mixture and mix well. Pour batter into a greased eight-by-eight-inch pan. Bake for thirty to thirty-five minutes. Cool slightly before cutting into squares.

Chicken Supreme

by Chris McKenzie


8 boneless, skinless chicken breasts or thighs

flour for dredging

1/4 teaspoon salt

1 teaspoon black pepper

2 cans cream of chicken soup

1 stick margarine, cut into pieces

Method: Preheat oven to 400 degrees. Place margarine in a nine-by-thirteen-inch baking dish. Place in oven till melted. Mix salt, pepper, and flour together. Dredge chicken in flour mixture and place in pan in a single layer. Bake for fifteen minutes. Turn chicken and return to the oven for fifteen more minutes. Then pour soup evenly over chicken. Bake for thirty more minutes.

Pat Whitlow
Pat Whitlow

Pat's Seasoned Rice

by Pat Whitlow

Pat Whitlow is president of the Jonesboro Chapter.


2 cups water

2 teaspoons (or 2 cubes) chicken bouillon

1/4 cup (or more) minced onion

1 tablespoon parsley flakes

1 tablespoon margarine

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt (or more to taste)

few dashes of garlic powder

dash of celery salt

pepper to taste

1 cup long grain rice, rinsed

1 cup (1/2 can) Spam or ham, chopped

Method: Mix together the first ten ingredients, then bring to a boil. Cover and simmer for a few minutes. Return to a boil and add rice. Stir, then cover and reduce heat to simmer for about twenty minutes. Add the chopped meat and toss lightly. This goes well with chicken. If it is to be served with Teriyaki, use beef or chicken bouillon depending on the meat used and add soy sauce to the rice before cooking. Makes four to five cups.

Cashew and Broccoli Salad

by Pat Whitlow


8 cups raw broccoli florets

1 package (12 or 16 ounces) of bacon, fried crisp and crumbled

1 medium red or white onion, chopped

1 cup raisins

1 cup cashews, chopped

Dressing ingredients:

1 cup mayonnaise

2 tablespoons lemon juice

1/4 cup sugar

Method: In a large bowl gently mix together all ingredients for salad. In a small bowl mix ingredients for dressing. Just before serving, pour dressing over salad and toss well.

Butter Pound Cake

by Pearl McKenzie

Pearl McKenzie is Pulaski County Chapter Treasurer and Chris McKenzie's mother.


1 Duncan Hines Golden Butter Cake Mix

1/2 cup sugar

1/3 cup liquid margarine

1/3 cup oil

1 8-ounce container sour cream

4 eggs

1 tablespoon vanilla

Method: Mix all ingredients well. Bake in greased and floured bundt or tube pan at 375 degrees for forty-five minutes. Let cake sit in pan on cooling rack for about ten minutes. Remove from pan to plate.

Note: Chocolate cake mix may be substituted, but, if you do, omit vanilla.

Seven-layer Casserole

by Pearl Mckenzie


Layer 1: 1 cup rice, cooked according to package directions

Layer 2: 1 can whole-kernel corn, drained

salt and pepper to taste

Layer 3: 1 8-ounce can tomato sauce mixed with 1/2 can water

Layer 4: 2/3 cup diced onion

Layer 5: 2/3 cup diced bell pepper

Layer 6: 1 pound browned ground beef

salt and pepper to taste

Layer 7: 1 8-ounce can tomato sauce, mixed with 1/2 can water

3 strips of bacon (optional garnish)

Method: Layer ingredients as specified in nine-by-thirteen-inch baking dish, cover and bake at 325 degrees for one hour. Uncover and bake thirty minutes more, until the bacon is crisp.