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The Braille Monitor – November, 2000 Edition



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

Diane McGeorge
Diane McGeorge

Diane's Zingy Apricot Chicken

by Diane McGeorge

Diane McGeorge is President of the NFB of Colorado. In her busy life she hasn't much time for cooking, but she loves puttering in the kitchen when she has the chance. She reports that she has had this recipe for years but didn't get around to trying it until recently. She was delighted to discover that it is delicious.


4 to 6 skinless, boneless chicken breasts

1 envelope dehydrated onion soup mix

1 8-ounce bottle Russian dressing

4 ounces apricot preserves

Method: Mix together the dressing, soup mix, and apricot preserves. Season chicken breasts and place in a 9-by-13-inch baking dish. Pour dressing mixture over chicken. Place in oven which has been preheated to 350 degrees. Cover pan and bake chicken for about one hour, turning once. This really is delicious.


Sauerkraut Cake

by Diane McGeorge


2/3 cup butter or margarine

1-1/2 cups sugar

3 eggs

1 teaspoon vanilla

1/2 cup unsweetened cocoa

2-1/4 cups sifted flour

1 teaspoon baking powder

3/4 teaspoon salt

1-1/4 cup water

2/3 cup sauerkraut, rinsed well and thoroughly drained, coarsely chopped

Method: Thoroughly cream together butter and sugar. Beat in eggs and vanilla. Sift together dry ingredients and add to egg mixture alternately with the water. Stir in sauerkraut. Divide batter and place in two eight-inch round cake pans and bake at 350 degrees about thirty minutes. I have also baked this in a 9-by-13-inch pan. Sounds crazy, but it makes a delicious cake.


Asian Cold Chicken Salad

by Kevan Worley

Kevan Worley is First Vice President of the National Federation of the Blind of Colorado and President of the National Association of Blind Merchants. He recently sent me a number of delicious-looking recipes. This is what he says about them:

Every month on the third Friday we have a potluck for our employees at the High Frontier Dining Hall. Last month I asked them to bring along recipes with their favorite dishes to pass on. Here are a few from the staff at Buckley Air Force Base's High Frontier Dining Hall.


2 ounces cellophane noodles (bean thread)

1 teaspoon vegetable oil

1 egg, slightly beaten

1 tablespoon sesame seed

3 cups cooked or canned chicken, shredded

1/2 head of lettuce, shredded

1 carrot, shredded



3 tablespoons hoisin sauce

2 tablespoons wine vinegar

2 teaspoons sugar

2 teaspoons soy sauce (light or dark, low salt)

2 teaspoons sesame oil

Method: Heat one inch of vegetable oil in wok to 425 degrees. Fry 1/4 of the noodles at a time until puffed, turning once, about five seconds. Remove with slotted spoon and drain on paper towels. Thoroughly wash and dry wok and heat it until one to two drops of water bubble and skitter. Add one teaspoon vegetable oil; rotate to coat bottom and side of wok. Add egg and rotate wok to coat bottom with egg; fry until firm, turning once (after about ten seconds). Remove egg and cut into thin strips.

Add sesame oil to wok; turn off heat. Cook and stir sesame seed until light brown; drain on paper towels. Place chicken, lettuce, carrot, and egg strips in large bowl. Sprinkle with toasted sesame seeds.

Dressing: Mix hoisin sauce, vinegar, sugar, soy sauce, and sesame oil. Pour dressing over meat and vegetables. Add noodles. Toss before serving. Do ahead directions: Fry cellophane noodles as directed. Store in airtight container at room temperature no more than five days. Serves eight.


Sarah's Tortilla Roll-Ups

by Kevan Worley


1 cup sour cream

1 cup mayonnaise

2 10-ounce packages of frozen chopped spinach

2 scallions, chopped very fine

1 package Hidden Valley Ranch dressing mix

1-1/2 pounds wafer-thin sliced turkey

Method: Drain spinach well by squeezing with hands. Mix first five ingredients and spread thinly on tortillas. Top with turkey. Roll up tightly, wrap in plastic wrap, and refrigerate. Chill twenty-four hours. Cut into slices to serve. Makes a lot.


Michael's Super Ribs

by Kevan Worley


1 rack of Ribs

1/8 cup chopped onions

1/4 teaspoon garlic powder

1/2 cup water

1/8 cup lemon juice

2 tablespoons tarragon vinegar

1 tablespoon Worcestershire sauce

3 tablespoons brown sugar

1 cup V-8 juice

3 tablespoons soy sauce

1/4 teaspoon paprika

Method: Take a rack of ribs, remove excess fat, and cut into single or double pieces. Boil for thirty minutes. While ribs are boiling, mix the rest of the ingredients in a bowl. After ribs have boiled, remove and drain. Place ribs in a casserole dish and pour sauce from bowl over them. Place in oven and bake at 350 degrees for three hours. Baste every thirty minutes until sauce is gone.


Marlise's Biscotti

by Kevan Worley


4 cups sifted flour

1 tablespoon baking powder

1/4 teaspoon salt

1 cup sugar

1 cup shortening

2 eggs, slightly beaten

1 teaspoon vanilla

1/2 cup milk



Powdered sugar


Lemon or vanilla extract

Method: Sift together flour, baking powder, and salt. Cream together sugar, shortening, egg, and vanilla. Mix dry ingredients into creamed mixture, adding milk a little at a time. Roll into long pieces and slice off desired lengths. Bake at 375 degrees for ten minutes. Grease cookie sheet the first time only.

For frosting place powdered sugar in bowl. Add milk until the consistency of frosting. Add a couple of drops of vanilla or lemon extract and stir in.

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