Paula Achter
Braille Monitor March 2006
Recipes
This month�s recipes
were submitted by members of the NFB of Idaho.
Fruit Dip
by Paula Achter
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Paula Achter |
Paula Achter is
president of the NFB of Idaho. She enjoys this dip with all kinds of fruit.
Ingredients:
1 8-ounce jar marshmallow cream
1 8-ounce package creamed cheese, softened
Method: Mix together until creamy and smooth. Serve with a platter of cut fruit
for dipping.
Heavenly Potatoes
by Vickie Bateman
Vickie Bateman is president of the Snake River Chapter in the Idaho
Falls area. She lives in the midst of world-famous Idaho potato country. If
you think this recipe looks good, remember that the Idaho affiliate has an entire
one-volume cookbook of potato recipes. Print and Braille are each $12. Make
checks payable to the NFB of Idaho, indicate which format you are ordering,
and send requests to NFB of Idaho, 1301 S. Capitol Boulevard, Suite C, Boise,
Idaho 83706.
Ingredients:
4 to 6 cups potatoes, peeled and cubed (You can substitute a bag of frozen shredded
potatoes.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
3 or 4 green onions, sliced
2 cups cheddar cheese, shredded
Method: Mix all ingredients in a greased 9-by-13-inch pan. Season with salt
and pepper if desired.
Topping (Optional): crush two to three cups corn flakes and add one-half cup
melted butter. Mix thoroughly and sprinkle over casserole surface. Cover casserole
with foil.
Bake at 375 degrees for forty-five minutes or until bubbly.
Cherry Pie Salad
by Susan Bradley
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Susan Bradley |
Susan Bradley is
first vice president of the Treasure Valley Chapter. We grow cherries in Idaho
too.
Ingredients:
1 can sweetened condensed milk
1 11-ounce package Cool Whip
1 can Wilderness Cherry Pie Filling
1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 1/2 cups miniature marshmallows
1/2 cup chopped walnuts
Method: Mix sweetened condensed milk and whipped topping together in a large
bowl with a whisk or a beater. Fold in remaining ingredients. Serve chilled.
Melting Moments
by Mary Ellen Halverson
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Mary Ellen Halverson |
Mary Ellen Halverson
is a board member of the Treasure Valley Chapter in Boise. These cookies are
a longtime favorite in Mary Ellen�s family, and they really do melt in your
mouth.
Ingredients:
1 cup butter
1/3 cup powdered sugar
3/4 cup cornstarch
1 cup flour
Method: Cream butter and powdered sugar together. Add cornstarch and flour.
Mix well, and chill for an hour. Form thirty-six balls and bake on an ungreased
cookie sheet at 350 degrees for fifteen minutes. These cookies are extra good
with a dab of lemon frosting on top.
Baked Chicken Casserole
by Mary Ellen Halverson
This is a great dish to bake for company. You can prepare it early,
and there's no last minute rush when guests arrive.
Ingredients:
12-ounce package of bacon
4 to 6 boneless chicken breasts
2 cups uncooked long-grained rice
2 cans mushroom soup
2 cups milk
1 cup grated cheese, optional
Method: Line a 9-by-13-inch pan with raw bacon. Top with rice and chicken breasts
cut into small serving portions. Mix two cans mushroom soup and two cups milk
and pour over chicken. Cover and bake for two hours at 325 degrees. Sprinkle
on grated cheese for last few minutes.
Nutritious Oatmeal Orange Muffins
by Ramona Walhof
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Ramona Walhof |
Ramona Walhof is
a longtime leader of the Federation. She currently serves as NFB of Idaho first
vice president.
Ingredients:
2 heaping cups oatmeal
3 cups whole-wheat flour
2 cups nonfat dry milk powder
1/2 cup brown sugar
2 tablespoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs
1 12-ounce can frozen orange juice concentrate, thawed
2 teaspoons vanilla
Method: In large mixing bowl thoroughly mix dry ingredients together. Make a
well in the center. Mix liquid ingredients in second bowl. Pour liquid into
the well and stir just enough to combine. If you wish batter to be less stiff,
add up to 1/2 juice can water. Spray 2 twelve-cup muffin tins with cooking spray.
If you prefer to handle dough, spray your hands as well before filling the tins
half to three-quarters full of batter. Bake at 375 degrees fifteen to twenty
minutes, until muffins spring back when lightly touched. Makes two dozen, heavier
than cake and not too sweet. Variations: Substitute apple juice for orange or
two cups mashed ripe bananas for juice. Substitute 1 1/4 cups miller�s bran
for one cup of the whole-wheat flour. Add 1 1/2 cups raisins, chopped dates,
chocolate chips, walnut pieces, slivered almonds, 2 cups frozen blueberries,
or coconut. Use your imagination when adding any of these items, mix as little
as possible. After muffins are baked, immediately freeze in resealable plastic
bags those not used. Remove one or two at a time for breakfast or snack. I prefer
to warm them in a toaster oven rather than a microwave.
Venison Sloppy Joes
by Ramona Walhof
Ramona says of this recipe, �My father and husband were hunters, so
I learned to cook game. It can be delicious. Recently a friend gave me a package
of ground venison, so I dug out an old recipe.�
Ingredients:
1 onion, chopped
1 pound ground venison
1/2 cup sweet pickle relish
8 fresh mushrooms, chopped
2 cups prepared spaghetti sauce
2 teaspoons prepared mustard
Salt and pepper to taste
Method: Spray skillet with cooking spray. (Most venison is lean.) Brown chopped
onion. Crumble and add ground venison. Brown, but do not cook thoroughly. Add
pickle relish, spaghetti sauce, mushrooms, mustard, salt, and pepper. Stir all
together. Simmer for ten to twenty minutes. Serve on hamburger buns or over
pasta or mashed potatoes.