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The Braille Monitor,  November 2001 EditionThis is a line.


This month’s recipes have been provided by the NFB of Kentucky.

Poppy Seed Chicken

by Robbie McClave

Robbie McClave
Robbie McClave

Robbie McClave has been a member of the National Federation of the Blind of Kentucky for more than twenty years and has served as Vice President, Secretary, and Board Member of the Kentucky affiliate. She is also a charter member and Past President of the NFB of South Central Kentucky, having served as chapter President for over ten years. She says, “I hope that Monitor readers will enjoy these recipes as much as I have enjoyed the recipes contributed by other Federationists to the Braille Monitor over the years.”



8 boneless chicken breasts,

  cut into chunks

1 can cream of mushroom soup

1 can cream of celery soup

1 8-ounce carton sour cream

Topping ingredients:

1/4 pound crackers, coarsely crushed

1/2 cup slivered almonds

2 teaspoons poppy seeds

1 stick margarine, melted

Method: Mix soups and sour cream together thoroughly. Add chicken pieces and mix well. Place in buttered casserole dish. Combine all topping ingredients and sprinkle over casserole. Bake 1 hour at 350 degrees.

Corn Pudding

by Robbie McClave


1 can whole-kernel corn, undrained

1 can cream-style corn

2 eggs

1 cup sour cream

1 stick butter, melted

1 box Jiffy cornbread mix

Chopped red and green peppers (optional)

Method: Mix all ingredients. Place in a greased 1-1/2-quart casserole dish and bake 1 hour at 350 degrees.

Chocolate Covered Cherry Pie

by Robbie McClave


2 Graham cracker pie crusts

1 six-ounce package semi-sweet

  chocolate chips

1 can sweetened condensed milk

1/2 teaspoon salt, optional

1 can cherry pie filling

1/2 teaspoon almond extract

16 maraschino cherries for garnish

Cool Whip

Method: Place chocolate, milk, and salt in 1-quart covered casserole. Cook in microwave for two minutes or until mixture comes to a boil and stir vigorously until well blended. Mix in pie filling and almond extract. Divide filling between the two pie shells and chill for at least two hours. To serve, cover with Cool Whip. Cut each pie into eight slices and garnish each with a maraschino cherry.

Kentucky Fruit Compote

by Joan Balot

Joan Balot is a member of the Greater Louisville Chapter of the National Federation of the Blind of Kentucky. She hosts the chapter’s annual Derby party in her spacious home. Whenever food is a part of the arrangements, Joan is in the middle of things. These are some of her favorite recipes.


1 21-ounce can of cherry pie filling

1 large can of mandarin oranges

1 8-ounce package of mixed dried fruit

1/3 cup brown sugar, firmly packed

1/2 teaspoon cinnamon

1/3 teaspoon nutmeg

1/2 cup Kentucky bourbon

Method: Combine fruits and add brown sugar and spices. Stir in bourbon until all ingredients are well blended. Bake in 350-degree oven for forty-five minutes. Serves eight. (I usually double the recipe when I’m having a crowd.

Baked Apricot Casserole

by Joan Balot


2 1-pound cans apricot halves

1-1/2 pounds brown sugar

1 1-pound box Ritz Crackers,

  broken in small pieces

1 cup real butter

Method: Place apricots in baking dish, cut side down, including juice. Top with brown sugar and broken crackers. Dot surface with butter. Bake at 350 degrees for about an hour. Serves eight.

Chicken Salad

by Joan Balot


2 pounds boneless, skinless chicken breasts,

    cooked, drained, and chopped fine

1 large can crushed pineapple, well-drained

1-1/2 cups finely chopped celery

3/4 cup mayonnaise

1/2 cup Miracle Whip

1 to 1-1/2 teaspoons curry powder

Method: Combine cooked, chopped chicken; drained pineapple; and celery. Add salad dressings and stir to blend well. Add curry powder and again blend well.

Vanilla Caramels

by Joan Balot


1 pound butter

2 cans sweetened condensed milk

2 pounds light brown sugar

2 cups (1 bottle) Karo Syrup

1 tablespoon vanilla extract

2 cups chopped pecans (optional)

Method: Melt butter and add condensed milk, brown sugar, and syrup. Cook slowly over medium heat, stirring constantly until candy reaches the hard-ball stage when a small amount is dropped into a cup of cold water (240-260 degrees on a candy thermometer). Remove from heat and add vanilla. Butter the bottoms of two large, oblong dishes. Add pecans to candy. (You can also add the pecans to one half of candy and leave the other half plain). Divide the candy between the two dishes and place in refrigerator overnight. Cut into small squares and wrap each in wax paper. These caramels are nice for the holidays.

Pimento Cheese Spread

by Joan Balot

Joan reports that Betty Niceley, the long-time leader of the Kentucky affiliate and the National Association to Promote the Use of Braille, was particularly fond of this spread.


1 2-pound box Velveeta cheese

2 8-ounce packages cream cheese

1 8-ounce package cheddar cheese (sharp or extra sharp)

2 large jars (4 ounces each) diced pimento

1 cup Miracle Whip

1/2 cup mayonnaise

Dash garlic salt (optional)

Method: Bring Velveeta and cream cheese to room temperature and mix together. Add grated cheddar and mix until well blended. Stir in pimento, Miracle Whip, and mayonnaise. Make sure all ingredients are well blended. You can also add some finely-chopped sweet pickle if you like. This is really good on pumpernickel or rye bread. You can also serve it on small cocktail rolls.

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