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Recipes

This month's recipes were submitted by the NFB of Virginia, and we received many more than we could include. Even leaving out recipes that have appeared in these pages before and limiting each person or family to one recipe only, we could not accommodate all the good food Virginians offered to share with us. Affiliate president Charlie Brown mentioned in passing the possibility of assembling a Virginia cookbook. We can all hope that the affiliate does so.

Peanut Butter Cup Layer Cake

by Sue Povinelli

Sue Povinelli

Sue Povinelli is an active member of the Potomac Chapter of the NFB of Virginia and wife of NFB of Virginia treasurer Larry Povinelli.

Ingredients:

1 package of devil's food cake mix
1 1/3 cup water
3 eggs
1/2 cup creamy peanut butter
1/3 cup oil
1 cup chocolate chips
2 cans of chocolate frosting

Filling ingredients:

1/2 cup creamy peanut butter
1/4 cup butter
2 cups confectioner's sugar
3 tablespoons milk
1 teaspoon vanilla
8 miniature peanut butter cups, chopped

Method: Preheat oven to 350 degrees. Coat two 9-inch round cake pans with cooking spray. At low speed beat together cake mix, water, eggs, peanut butter, and oil. Beat for thirty seconds. Increase speed to high, and beat for two minutes. Stir in chocolate chips. Divide batter between pans. Bake thirty minutes until toothpick inserted in center comes out clean. Cool cake layers briefly before removing from pans to wire racks to cool for at least twenty minutes.

Filling method: At medium speed beat peanut butter with butter until smooth, about one minute. Reduce speed to low and beat in confectionery sugar, milk, and vanilla until smooth. Stir in chopped peanut butter cups. Transfer one cup of the filling to pastry bag with large star tip inserted. Set aside. Place one cake layer on plate. Spread with filling. Place second layer on top of filling. Cover top and sides of cake with frosting. Garnish frosted cake with filling in pastry bag.

Pineapple Green Bean Beef Stir Fry

by Fred and Cathy Schroeder

Cathy Schroeder is an officer in the Fairfax Chapter of the NFB of Virginia. Her husband Fred is also an active member of the chapter, as well as a past member of the NFB board of directors. This Asian-style stir-fry recipe sounds harder than it is, and the Schroeders assure us that it is worth the preparation time and effort. It is also easy on the waistline.

Cathy and Fred Schroeder

Ingredients:

2 tablespoons fresh, peeled ginger root, minced
2 tablespoons soy sauce
1 fresh jalapeno chili pepper, minced
14-ounce can pineapple chunks
1/4 cup chopped cilantro
1 pound round steak, thinly sliced into strips
1 teaspoon oil
2 cloves garlic, minced
1 cup fresh green beans
1 sweet red pepper, thinly sliced into strips
4 scallions, sliced
1 teaspoon cornstarch

Method: Drain pineapple, reserving juice. Combine pineapple juice, ginger, soy sauce, cilantro, and meat in bowl. Cover bowl and marinate for fifteen minutes. Heat oil in skillet, add garlic, and saut� thirty seconds. Remove meat from marinade, add to skillet, and stir-fry until cooked through. Remove meat. Mix together remaining marinade and cornstarch in bowl. Stir to remove lumps of cornstarch. Add beans, pepper, chilies, and marinade mixture to skillet and stir-fry until vegetables are tender and mixture is thickened. Stir in pineapple chunks, scallions, and meat, and heat through. Serve over steamed rice. Makes four servings.

Brown Raisin Bread (Amish recipe)

by Seville Allen

Seville Allen is first vice president of the NFB of Virginia.

Seville Allen

Ingredients:

2 cups all‑purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons dark molasses
2 cups buttermilk
1 cup granulated sugar
2 cups bran cereal
1 cup raisins

Method: Sift together flour, soda, and salt and add dark molasses and buttermilk. Mix well. Add sugar, bran cereal, and raisins. Pour mixture into one large or two small greased loaf pans and bake at 400 degrees for thirty to forty-five minutes or until the bread is very brown and begins to pull away from the sides of the pan. Makes one large or two small loaves.

Stuffed Shells

by Joanne Hall

Joanne Hall (a former teacher) along with husband Ron enjoys cooking. Both of them can be counted on for chapter projects. The Halls are active in church. Joanne has taught Sunday school for thirty-two years.

Ingredients:

20 jumbo shells
1 26-to-30-ounce jar Ragu primavera spaghetti sauce
1 15-ounce jar Ragu plain spaghetti sauce
8 ounces Monterey Jack cheese, shredded
24 ounces small-curd cottage cheese
1 egg, beaten
1/2 cup seasoned bread crumbs
grated Parmesan cheese

Method: Cook shells according to package directions. Drain and rinse with cool water. Combine the two jars of sauce and stir to mix. Place small amount of sauce in bottom of greased 9-by-13-inch baking dish. Reserve remaining sauce. In large bowl combine the two cheeses, beaten egg, and bread crumbs. Stuff shells with cheese mixture and place in prepared baking dish. Cover shells with remaining sauce. Sprinkle Parmesan cheese over sauce. Cover with foil. Bake at 350 degrees until bubbly (approximately forty-five minutes). Extra sauce may be passed in a sauce boat at the table. Serves four to six.

Festive Apple Bread

by Gwen Beavers

Gwen Beavers

Gwen Beavers is the NFB of Virginia's corresponding secretary and a longtime leader of the Blue Ridge Chapter in Charlottesville.

Ingredients:

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 3/4 cups flour
1/4 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup raisins
1/2 cup chopped pecans
1 15-ounce jar applesauce

Method: In a large bowl mix all ingredients thoroughly and pour into a 9-by-5-inch greased loaf pan. Bake at 325 degrees for one hour or until toothpick inserted in center comes out clean.

Easy Quiche

by Kathleen Tozer

Kathleen Tozer is a member of the Fairfax Chapter.

Ingredients:

1 deep-dish frozen pie shell
4 eggs, beaten
1 cup cottage cheese
1 cup sharp cheddar cheese, grated
1 cup mozzarella cheese, grated
spinach, mushroom, or other filling

Method: Combine the three cheeses and eggs. Line the unbaked pie shell with your choice of ingredients. Spinach or mushrooms are excellent together or singly. Pour cheese and egg mixture evenly over filling. Cook for one hour in a preheated 350-degree oven.

Clyde's Meat Loaf

by Clyde Compton

Clyde Compton has many talents. He is always ready to help, whatever the occasion. He is current regional president of the Blind Veterans Association. He is also vice president of the Prince William Chapter of the NFB of Virginia, established in the fall of 2003.

Ingredients:

1 pound ground beef
1 pound ground turkey
1 can stewed tomatoes
1/4 cup celery, chopped
1/4 cup green pepper, chopped
1/4 cup onion, chopped
2 eggs
pinch or up to 1 teaspoon seasoned salt
pinch or up to 1 teaspoon black pepper
2 cups oatmeal

Method: Place ground turkey and beef in a bowl and blend together to mix well. Add the remaining ingredients to meat mixture. Mix with hands until you can form a loaf. Place loaf in a pan and bake in a preheated 350-degree oven for one hour. Remove from pan and serve hot or cold.

Raw Vegetable Salad

by Becky Trautman

Becky Trautman is co-chair of fundraising projects for the Prince William Chapter. She is the unofficial go-fer and chauffeur for many chapter members.

Ingredients:

6 slices bacon, cooked, drained, and crumbled
3 cups broccoli, chopped
3 cups cauliflower, chopped
3 cups celery, chopped
1 10-ounce bag frozen peas, thawed
1 cup dried cranberries
1 cup Spanish peanuts
1/4 cup sugar (may use Equal or Splenda)
1 teaspoon salt
1 tablespoon white wine vinegar
2 tablespoons grated onion
1/4 cup grated Parmesan cheese
1 1/2 cup mayonnaise

Method: Place chopped vegetables, peanuts, peas, and cranberries in a large bowl and mix well. Whisk together sugar, salt, vinegar, onion, cheese, and mayonnaise. Pour over vegetable mixture. Chill. (This salad is better if made a day ahead.) Before serving, sprinkle top with crumbled bacon.

Layered Irish Stew

by Dawnelle Cruze

Dawnelle Cruze is a charter member of the Tidewater Chapter and also serves as head of the Virginia Diabetic Action Network.

Ingredients:

2 cups chicken stock
1/4 cup biscuit mix
2 pounds boneless lamb shoulder, cubed
1 1/2 pounds sliced and peeled russet potatoes (about 4)
1 pound sliced onions (about 4)
1/3 cup chopped fresh parsley
2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Method: In a bowl whisk together stock and biscuit mix. Set aside. Place half of the cubed lamb in bottom of a large stock pot. Top with half of the sliced potatoes, onions, parsley, salt, and pepper. Repeat layers. Pour chicken stock mixture over top. Place stock pot over medium heat and slowly bring to a boil. Reduce heat to a simmer, cover, and cook until lamb and potatoes are tender and sauce is thickened, about three hours. Yields eight servings.

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