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The Braille Monitor,  June 2001 EditionThis is a line.



      This month's recipes are provided by the members of the National Federation of the Blind of Indiana.


  Fresh Fruit Dip

  by Tammy Hollingsworth


      Tammy Hollingsworth is the President of the Indiana Parents of Blind Children Division. She also serves on the Board of Directors of the Indiana affiliate. She and her husband do a lot of entertaining, and the following recipe is one of her specialties--an absolute must at any of her summertime get‑togethers. It tastes great with strawberries, apple slices, grapes, bananas, and just about any other fresh fruit you can think of.

Tammy Hollingsworth
Tammy Hollingsworth





1 8-ounce brick of cream cheese

1 13-ounce jar marshmallow cream.


      Method: In medium mixing bowl soften cream cheese in the microwave for about ten seconds. Remove from microwave and add marshmallow cream. Beat with mixer until smooth and creamy, about two minutes. Cover and refrigerate approximately four hours. Serve in a decorative bowl with a platter of fresh fruit.



 Breakfast Pizza

by Tammy Hollingsworth



1 pound bulk sausage

1 tube crescent rolls

1 cup frozen hash browns (thawed)

1 cup cheddar cheese, shredded

5 eggs

1/4 cup milk

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons grated parmesan cheese


      Method: Saute sausage thoroughly and drain. Arrange crescent rolls in twelve-inch pizza pan, points toward center. Press outer sides of rolls up sides to form a solid crust. Seal the perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese. In a bowl mix eggs, milk, salt, and pepper. Pour mixture over top of cheese. Sprinkle with parmesan cheese. Bake twenty-five to thirty minutes at 375 degrees.



Fruit Dessert

by Tammy Hollingsworth



1 roll of sugar cookie dough

1 cup sugar

1 8-ounce package cream cheese

1 can mandarin oranges (drained)

1 can crushed pineapple (drained)

3 sliced bananas

3 10-ounce packages frozen strawberries (thawed and drained)

Cool Whip or whipped cream


      Method: Slice and lightly press cookie dough into a thirteen-by-nine-inch baking pan and bake according to package directions. Allow this crust to cool. In mixing bowl blend sugar and cream cheese. Spread mixture over cooled cookie dough. Then layer mandarin oranges, crushed pineapple, sliced bananas, and frozen strawberries. Top with cool whip.


  Fresh Vegetable Pizza

    by Tammy Hollingsworth



2 8-ounce tubes crescent rolls

1 8-ounce carton sour cream

1 tablespoon horseradish

1/4 teaspoon salt

1/8 teaspoon pepper

2 cups fresh mushrooms, chopped

 1 cup chopped and seeded tomatoes

1 cup small broccoli florets

1/2 cup green pepper, chopped

1/2 cup green onions, chopped


      Method: Heat oven to 375 degrees. Place crescent dough rectangles on ungreased fifteen-by-ten-by-one-inch baking pan; press dough across bottom and about one inch up sides of pan to form a crust. Seal perforations and bake for fourteen to nineteen minutes, until golden brown. Remove to a rack and cool completely. In small bowl combine sour cream, horseradish, salt, and pepper and blend until smooth. Spread evenly over cooled crust. Top with all chopped vegetables. Cut into appetizer-size pieces. Store in refrigerator until time to serve.



Randy's Cheesecake

by Diane Graves


            Diane Graves is the Secretary of the NFB of Indiana. Randy, the originator of this light, summery recipe, is Diane's stepmother. Variations on this recipe are as numerous as the flavors of Jell-O. Substitute your favorite flavor, and top with fresh fruit if desired.


Ingredients for Graham Cracker Crust:

2 packets Graham crackers, crushed

2/3 cup butter

1/2 cup sugar


      Method: Melt butter. Thoroughly mix sugar and cracker crumbs and combine with butter. Set aside 1/4 cup of mixture for garnish. Then press remaining mixture into a nine-by-thirteen-inch dish or use two nine-inch pie plates. Make sure to cover bottom and sides completely. Set aside or refrigerate to set crust.


Filling ingredients:

1 small box lemon Jell-O

1/3 cup sugar

1 cup boiling water

1 3-ounce package cream cheese

1 12-ounce container Cool Whip


      Method: Dissolve Jell-O and sugar in boiling water. Add cream cheese. (It's helpful to break up the cream cheese a little with a spoon.) Then with electric mixer beat mixture on low speed until smooth. Fold in Cool Whip. Spoon into crust. Garnish with remaining crumb mixture. Refrigerate until mixture has set and you are ready to serve.



Pistachio Salad

by Connie Bernard


      Connie Bernard is a board member of the NFB of Indiana. She has been preparing this recipe on demand since her school days.



1 small package Pistachio pudding mix

1 can crushed pineapple (in juice, not syrup)

1 8-ounce tub of Cool Whip

1 cup miniature marshmallows

1 cup chopped nuts


      Method: Combine pudding mix and pineapple. Fold in Cool Whip; then add marshmallows and nuts. Refrigerate until ready to serve. Enjoy.



  Randy's Lemon Pound Cake

by Diane Graves



1 small jar orange marmalade

1/2 cup butter

2/3 cup shredded coconut

1 lemon cake mix, prepared according to label directions


      Method: Melt butter and stir in marmalade and coconut. Pour this mixture evenly into a prepared bundt cake pan. Then prepare lemon cake mix according to package directions and pour into the bundt pan. Bake at 350 degrees for fifty minutes. Cool for ten minutes before turning out onto a plate.

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