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This month's recipes were submitted by members of the NFB of Mississippi. They provide fine southern summertime eating.
Magnolia Cream Cheese Brownies
by Prentice Horton
Prentice Horton is serving his second term as president of the Hazlehurst Chapter. He is also president of the National Association to Promote the Use of Braille in Mississippi.
4 1-ounce unsweetened chocolate squares
4 1-ounce semisweet chocolate squares
1/3 cup butter or margarine
2 3-ounce packages cream cheese, softened
1/4 cup butter or margarine, softened
2 cups sugar, divided
6 large eggs, divided
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1-1/2 cups (9 ounces) semisweet chocolate morsels, divided
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Prentice and Judy Horton
Method: Microwave first three ingredients in a one-quart bowl at high, two minutes or until melted, stirring once. Cool and set aside. Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy. Gradually add 1/2 cup sugar, beating well. Add two eggs, one at a time, beating until blended. Stir in one teaspoon vanilla. Fold in two tablespoons flour and 1/2 cup chocolate morsels and set aside. In large bowl with electric mixer at medium speed, beat remaining four eggs and two teaspoons vanilla extract. Gradually add remaining one and a half cups sugar, beating well before gradually adding melted chocolate mixture. Beat until well blended. Sift together one cup flour, baking powder, and salt, and beat into egg mixture. Fold chocolate batter into flour mixture until blended. Then stir in remaining one cup chocolate morsels. Reserve three cups chocolate batter, and spread remaining batter evenly in a greased 13-by-9-inch pan. Pour cream cheese mixture over batter. Top with reserved chocolate batter, and swirl mixture with a knife. Bake at 325 degrees for forty to forty-five minutes. Cool and cut brownies into squares.
Chicken Pasta Salad
by Gwen Stokes
Gwen Stokes is the first vice president of the NFB of Mississippi.
1 cup spiral pasta, cooked and drained
2 cups cubed cooked chicken
2 cups fresh snow peas, with strings removed and then blanched (can substitute sugar snaps)
2 green onions, sliced
1/2 cup water chestnuts, sliced
1/4 cup slivered almonds, toasted for garnish
1/2 cup mayonnaise
3 tablespoons soy sauce
2 tablespoons dry sherry
1/8 teaspoon ground ginger (can use freshly grated ginger)
1/4 teaspoon pepper
Method: Prepare dressing by thoroughly blending mayonnaise, soy sauce, sherry, ginger, and pepper. Combine cooked pasta, chicken, snow peas, green onions, and water chestnuts, and toss with dressing. Refrigerate overnight. Sprinkle with toasted almonds before serving.
by Barbara Hadnott
Barbara Hadnott is the second vice president of the NFB of Mississippi and board member of the Jackson Chapter.
24 frozen yeast rolls
1/2 cup chopped pecans
3/4 cup brown sugar
3/4 cup melted margarine
1 small package vanilla pudding mix (not instant)
1 teaspoon cinnamon
Method: Butter bundt pan. Mix brown sugar with pecans. Cut rolls in half. Alternately layer the rolls, brown sugar-pecan mixture, melted margarine, pudding mix, and cinnamon. Cover with a towel and set on counter overnight to rise. (Dough will double in size.) Bake approximately forty minutes at 325 to 350 degrees, depending on your oven. If top browns too quickly, cover with foil until done. Bread will sound hollow when tapped and will be golden brown when done. Tip loaf out onto rack to cool.
by Cassie Branum
Cassie Branum is president of the Hazlehurst Chapter. She received the Member of the Year Award 1997 through 2001.
2 cups whole milk
1 tablespoon honey
1 banana, peeled and cut into 2-inch pieces
1/2 pint fresh strawberries
1/2 teaspoon vanilla
1 to 2 cups crushed ice
Method: Combine all ingredients in a blender and puree until smooth. Serve smoothies in chilled glasses.
Homemade Chocolate Ice Cream
by Sam Gleese
The Rev. Sam Gleese
Sam Gleese is president of the NFB of Mississippi and a member of the national board of directors.
2 envelopes unflavored gelatin
4 cups light cream, half and half, or milk
3 beaten eggs or 3/4 cup frozen egg substitute, thawed
1 tablespoon vanilla
1/3 to 1/2 cup unsweetened cocoa powder
24 packets Equal or 7 1/4 teaspoons Equal Measure
Method: In a medium saucepan combine the gelatin and 2 cups of light cream. Let stand 5 minutes to soften gelatin. Cook and stir over medium heat until mixture just comes to a boil. Gradually stir about one cup of the hot mixture into eggs, which you have beaten. Do this slowly enough that you do not allow the eggs to cook. Return egg mixture to saucepan. Cook over low heat, and stir for two minutes more. Do not allow mixture to boil. Remove from heat. Stir in the remaining cream and vanilla. In a large bowl combine cocoa powder and Equal. Gradually blend in egg mixture until smooth. Chill just until cold, stirring occasionally. Don't over-chill. Freeze in a 4-quart ice cream maker according to manufacturer's directions. Makes about 1-3/4 quarts (fourteen half-cup servings).
Southern Cornmeal-Crusted Catfish
by Wade Branum
Wade Branum has been a member of the Hazlehurst Chapter since 1986 and is now serving his ninth term as treasurer.
4 4-to-6-ounce farm-raised catfish fillets
1/2 cup buttermilk or plain nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper to taste
Method: Stir together buttermilk or yogurt and hot sauce. Brush over catfish and allow to marinate for ten minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, saute catfish about three minutes on each side, turning only once, until golden and crisp. Serve immediately, garnished with lemon wedges and with tartar sauce as an accompaniment.
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