The Braille Monitor                                                                                       May 2003

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This month's recipes come from members of the National Federation of the Blind of New York.

My Family's Favorite Shells and Cheese
by Charlie Richardson

Charlie Richardson is a Randolph-Sheppard vendor and the chairman of the State Committee of Blind Vendors in New York. He is also the Capital District Chapter president and serves as the NFB representative on the State Rehabilitation Council. He is the owner of <> and the Webmaster of <>.

Charlie Richardson
Charlie Richardson


1 pound large shells

1/2 cup Shedd Spread or use margarine or butter

1/2 cup flour

1/2 teaspoon pepper

1 teaspoon mustard

1/2 teaspoon Worcestershire sauce

1 quart half-and-half or milk

12 ounces extra-sharp cheddar cheese

4 ounces Swiss cheese

2 ounces fresh shredded parmesan cheese

Method: Cook shells as directed on box. Drain and lightly spray with vegetable spray to prevent sticking while cooling. In a heavy three-quart aluminum saucepan melt Shedd Spread. Add flour, Worcestershire sauce, mustard, and pepper. Cook over medium-low heat, stirring constantly until smooth and bubbly. Remove from heat. Stir milk into contents of the saucepan and bring to a boil. Continue stirring constantly while boiling for 1 minute. Reduce heat and add cheeses. Stir sauce until all cheese is melted. Add shells to the cheese sauce and pour into a 13-by-9-by-2 baking pan. Bake in preheated 350-degree oven for 20 to 25 minutes or until bubbly.

Oven Fried Chicken
by Charlie Richardson


2 large eggs, beaten lightly

1 tablespoon dry mustard

1 teaspoon oregano

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1-1/2 cup bread crumbs

4 drumsticks and 4 thighs, skin removed

Method: Adjust rack to upper-middle position and heat oven to 400 degrees. Mix eggs, mustard, oregano, paprika, salt, and pepper in a shallow dish. Place bread crumbs in another shallow dish. Set a large wire rack over an 18-by-12-inch foil-lined cookie sheet. Using one hand for dry ingredients and the other for wet, lay chicken pieces, four at a time, in egg mixture and roll to coat. Then lay one piece at a time in bread crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess. Set chicken on rack. Spray top portion of chicken pieces evenly with vegetable oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.

Buttermilk Corn Bread
by Charlie Richardson

Charlie says that this goes well with the oven fried chicken because they bake at the same temperature and taste great together.


1 cup flour

1 cup cornmeal

4 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 large egg

1-1/2 cups buttermilk

4 tablespoons butter, melted and cooled

1 tablespoon sugar

Method: Preheat oven to 400 degrees. In a mixing bowl combine all ingredients with a wooden spoon. Do not over mix. Pour mixture into a greased 9-by-9-inch pan and bake for twenty-five to thirty minutes or until wooden pick inserted comes out clean.

Homemade Banana Pudding
by Charlie Richardson


1-1/3 cup packed light brown sugar

1/3 cup flour

3 cups milk

3 large eggs

3 tablespoons butter

1 teaspoon vanilla

1 teaspoon banana extract

3 ripe bananas

Method: In a medium saucepan combine the brown sugar and flour. Add milk and whisk. Bring to a boil over medium-high heat and reduce to a simmer over medium-low. Heat, stirring constantly until thickened, about three minutes. In a medium bowl whisk the eggs. Gradually add about 3/4 cup of the hot milk mixture to the eggs. Slowly return egg mixture to the saucepan, stirring briskly to keep eggs from cooking. Bring custard to a boil while continuing to stir. Reduce mixture to a simmer and stir constantly for about two minutes. Remove from heat. Add butter and vanilla and banana extracts. Stir until butter is melted. Pour into a clean bowl and let cool to room temperature. Spoon half the pudding into a 9-by-9-inch pan and top with sliced bananas. Spoon remaining pudding over bananas. Cover tightly and refrigerate at least three hours before serving.

Easy Corn Pudding
by Linda Johnsen

Linda Johnsen is the NFB of New York office manager and also the NFB-NEWSLINE coordinator for New York. Linda reports that this delicious recipe is so simple that even a noncook can have it turn out perfectly.


1 15-ounce can creamed corn

1 cup milk

3 eggs, beaten

1 cup Ritz crackers, crushed

1/4 cup butter, melted

dash pepper

Method: Preheat oven to 375 degrees. Mix all ingredients together and bake in a greased, two-quart casserole dish for ten to fifteen minutes. Stir contents of dish and then bake another forty-five minutes, until top browns. Serves four.

Pound Cake
by Lucy Cox

Lucy Cox is president of the Syracuse Chapter of the NFB of New York and an active member of the Randolph-Sheppard Program. This recipe has been in Lucy's family for several generations. It was created by her great-grandmother.


1-1/2 cups shortening (I prefer Crisco)

3 cups sugar

6 eggs

1 cup milk

3-1/2 cups sifted flour

1 teaspoon salt

1 teaspoon lemon extract

1 teaspoon almond extract

Method: Cream shortening and sugar until light and fluffy. Add the eggs, two at a time. Beat well after each addition (secret of a good cake). Then add flavorings. Add flour (sifted together with salt) alternately with the milk, beginning and ending with the flour mixture. Pour cake mixture into ten-inch tube pan that has been greased and floured. Bake in preheated 325-degree oven for an hour and twenty-five minutes. Remove from oven. Invert cake on rack and remove from pan to cool quickly. Remove crumbs from pan. Return cake to pan and let stand until cake is cool. Serves about twenty-five.

Banana Pudding
by Maryann Gilliard

Maryann Gilliard is from Brooklyn, New York. She is second vice president of her local chapter and president of the NFB of New York's Merchants Division. These two recipes are always popular at her parties. The pudding is fast and easy.


4 packages instant vanilla pudding mix

8 cups whole milk

1 box Keebler vanilla wafers

6 to 8 bananas, depending on size

whipped cream, optional

Method: Mix boxes of pudding and milk together in a large bowl according to package directions. Let mixture stand for five minutes to thicken. Crumble vanilla wafers and stir into pudding. Slice bananas thin and fold into pudding mixture. Cover and chill for several hours. If desired, top with whipped cream when serving.

Party Wings
by Maryann Gilliard


1 5-pound bag frozen chicken wings

1 stick real butter

1 envelope Good Seasons Italian Dressing mix

4 ounces hot sauce (use your favorite kind)


Method: Deep-fry chicken wings in oil until brown. Drain well. Place chicken wings in shallow pan. In a small saucepan melt butter, slowly blending in Italian dressing mix and hot sauce. Let simmer 5 minutes, stirring several times. Add extra hot sauce, mustard, or other spices if desired. Pour sauce over chicken wings, coating each one thoroughly. Serve with blue cheese and celery, or just let them stand on their own.

Meatloaf without Tomato Sauce
by Lori and David Stayer

Lori and David Stayer are longtime leaders of the National Federation of the Blind. David is a past New York affiliate president and president of the Long Island chapter. Lori is editor of Slate and Style, the publication of the NFB Writers Division.

David and Lori Stayer
David and Lori Stayer


1 pound ground meat

2 apples (peeled, cored, and grated)

1 medium onion, chopped

2 eggs

1/2 cup matzo meal

Salt, pepper, and garlic powder to taste

Method: Mix all ingredients together well with hands and form into loaf. Bake one and a half hours at 350 degrees.

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