Braille Monitor                                                             March 2007

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This month’s recipes were submitted by members of the National Federation of the Blind of Massachusetts.

Yankee Doodle Casserole
by Al and Gloria Evans

Gloria Evans serves as affiliate first vice president. Al is a member of the NFB of Massachusetts board of directors and also edits the state newsletter, the Town Crier.

8 ounces medium noodles (half package)
1 pound ground beef
8 ounces sour cream
8 ounces cottage cheese
1/3 cup chopped green pepper
1/3 cup chopped onion
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon pepper
1/2 teaspoon salt (optional)
8 ounce can tomato sauce
1/2 cup grated medium cheddar cheese

Method: Cook noodles in boiling water according to package directions, (do not overcook); drain and set aside. Break ground beef into small chunks and cook in a frying pan with small amount of vegetable oil until ground beef is thoroughly done. Add tomato sauce and allow mixture to simmer for five minutes; remove from heat. In large mixing bowl combine noodles, onion, green pepper, cottage cheese, sour cream, garlic powder, basil, pepper, and salt. Mix thoroughly. Add ground beef and tomato sauce. Mix again thoroughly. Place in greased casserole dish, top with grated cheese, and cook uncovered in 350-degree oven for thirty-five minutes or until mixture is hot and bubbly. Serves four.

Pork Chops and Cumin Rice
by Gloria Evans

1/2 cup uncooked long-grain rice
1 cup chicken broth
1/3 cup chopped green pepper
1/3 cup chopped onion
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 teaspoon salt (optional)
1 teaspoon Worcestershire sauce
2 center-cut pork chops

Method: Pour uncooked rice into casserole dish; add all other ingredients except pork chops and stir thoroughly. In frying pan place small amount of vegetable oil and brown pork chops about three minutes on each side. Transfer chops from frying pan and arrange on the rice mixture in the casserole dish. Pour pan drippings over mixture. Cover casserole dish, place in 350-degree oven, and cook for thirty-five minutes or until rice has absorbed the liquid. Serves two.

Chinese Chicken with Rice
by Michelle Gagnon

Michelle Gagnon is the NFB of Massachusetts office secretary. She has worked with our president for over ten years. Priscilla Ferris says, “I don’t know how to manage without her.”

1 whole breast of chicken
1 tablespoon soy sauce
Salt and pepper to taste
1/4 cup cooking oil
1 large rib celery, cut into finger-sized pieces (about a half cup)
1 small can mushrooms, drained
1 green pepper, cut into 8 pieces
3 tomatoes, cut into quarters
1 1/2 cups chicken broth
2 tablespoons cornstarch

Method: Remove raw chicken from bones and cut into finger-sized pieces. Place in bowl with soy sauce, salt, and pepper. Toss well to coat chicken. Place oil in large skillet. Mix celery, mushrooms, green pepper chunks and half cup broth in small bowl. Over medium heat cook chicken in prepared skillet for three minutes. Add vegetables and half cup broth from small bowl. Cover and simmer for five minutes. Add tomatoes and another half cup broth. Cover again and cook for five more minutes. Mix cornstarch in remaining half cup broth, and stir well to dissolve all lumps. Add to chicken in skillet. Cook, stirring gently for about three minutes. Mixture will thicken slightly. Serve hot over rice.

To cook rice, bring to boil 1 1/2 cups water. Add 1 1/2 cups of minute rice and one tablespoon of butter. Stir well and cover. Remove from heat and let stand for five minutes. Serve hot.

Variations: shrimp or strips of pork loin or cooked beef can be substituted for the chicken. One cup drained pineapple chunks may be added with tomatoes.

Traditional Sugar Cookies
by Michelle Gagnon

3/4 cup shortening (part butter or margarine), softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract or 1/2 teaspoon lemon extract
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

Method: Mix shortening, sugar, eggs, and flavoring thoroughly. Blend in flour, baking powder, and salt. Cover or wrap tightly in plastic wrap and chill at least one hour. Preheat oven to 400 degrees. Roll dough about 1/8 inch thick on a lightly floured cutting board. Cut into desired shapes and place on ungreased baking sheet. Bake six to eight minutes or until cookies are lightly browned. Makes about four dozen.

Crock Pot Stew
by Priscilla Ferris

Priscilla FerrisPriscilla Ferris has served as president of the NFB of Massachusetts for almost twenty-four years. She also served for eighteen years on the National Federation of the Blind board of directors.

1 pound lean hamburger
1 pound kielbasa, sliced
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon basil
1 envelope onion soup mix
6 cups boiling water
1 29-ounce can whole tomatoes
1 tablespoon soy sauce
1 cup celery, sliced
1 cup carrots, sliced
1 cup uncooked macaroni or noodles

Method: Brown and drain hamburger and kielbasa. Place in crock pot. Add salt, oregano, basil, and soup mix. Stir in water, tomatoes, and soy sauce. Add celery and carrots. Cook up to ten hours on low or four to five hours on high. During last half hour add noodles. Serve hot.

Kahlúa Chocolate Strawberries
by Priscilla Ferris

6 ounces semi-sweet chocolate pieces
1/3 cup Kahlúa
1/2 cup sweetened condensed milk
2-3 pints fresh strawberries

Method: In top of double boiler melt chocolate over simmering water. Add milk. Remove from heat. Add Kahlúa and whisk until smooth. Cool until thick, about one hour. Makes about one cup sauce. Hand dip firm, dry, unhulled strawberries in chocolate. Fruit can be refrigerated up to four hours. Excellent served chilled, or have guests dip their own.

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