Braille Monitor                                                           May 2007

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Members of the NFB of Minnesota submitted these delectable recipes as representative of traditional Minnesota cuisine�bars, wild rice, cookies, hot dishes, lime Jell-O mold, together with samples of the unusual: cold peach soup and casseroles. Happily you will find no recipe for Lutefisk. They all appeared so tempting that it seemed a shame to deprive readers of any of them. Here they are:

Cold Peach Soup
by Mary Trebelhorn

Mary Trebelhorn is the treasurer of the Rochester Chapter. This is one of her many outstanding recipes. She hopes everyone enjoys it as much as she and her husband Ken do. She says, �It's worth every calorie. This is really a fantasy adapted from an old French recipe. You may also serve it as a dessert poured directly over slices of pound cake and decorated with whipped cream. As a soup it will surprise and delight your guests if they like the unusual.�

1-1/2 cups water
4 whole cloves
3/4 cup sugar
1 stick cinnamon, broken into small pieces
2 tablespoons cornstarch, dissolved in 1/4 cup cold water
1-1/2 cups dry white wine
3-1/2 pounds ripe peaches (about 12 peaches)
1 cup heavy cream
1 cup fresh blueberries

Method: Place the water, cloves, sugar, and cinnamon in a small kettle and bring to a boil and allow to simmer for ten minutes. Add the cornstarch dissolved in water and stir with a wire whisk to blend the corn starch into the syrup without lumps. Bring the syrup to a boil again and set aside. Allow to cool. When cold, add wine to the syrup and refrigerate. Prepare the peaches. Remove the skin with a knife or dip the peaches in boiling water for thirty seconds before peeling by hand. You may also make the soup without peeling the peaches. Then split the fruit lengthwise and remove the pits. Reserve two cups of the nicest slices for garnish. Place the remaining peaches in a blender or food processor, puree them, and add to the chilled syrup along with the reserved peach slices. Refrigerate overnight or for a few hours before serving. Whip the cream and set aside. At serving time fill individual bowls, sprinkle the soup with blueberries, and top with a generous tablespoon of whipped cream. Serves six to eight.

Gumdrop Cake
by Joyce Scanlan

Joyce ScanlanJoyce Scanlan is president of the NFB of Minnesota. This gumdrop cake is her family�s alternative to fruitcake at Christmastime.

2 cups sugar
2 cups raisins
2 cups water
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 cup butter
1 pound pitted dates
2 teaspoons baking soda
2 eggs
1 pound gumdrops
1 cup applesauce
3 cups flour
Chopped nuts

Method: Combine the first six ingredients in a saucepan and boil for two minutes. Cool. In a large mixing bowl stir together the cooled raisin mixture and all remaining ingredients. Mix well. Pour into one greased and floured standard-size angel food cake pan or two or more loaf pans. Bake at 350 degrees for one hour and fifteen minutes, if using one pan. If using smaller pans, reduce time accordingly. When slightly cooled, remove from pan and cool completely on rack.

Sesame Noodles with Chicken
by Nadine Jacobson

Nadine Jacobson is the president of the National Association to Promote the Use of Braille and a member of the Metro Chapter.

8 ounces uncooked linguine
1 cup raw carrots, cut into matchsticks
2/3 cup chicken broth
1/2 cup creamy peanut butter
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon freshly grated ginger root
1 teaspoon hot chili paste
2 teaspoons fresh garlic, minced
2 cups cooked chicken breast, chopped
1 cup green onions, thinly sliced
2 tablespoons sesame seeds, toasted

Method: Cook linguine according to package directions, al dente. Drain well. In a small bowl, mix chicken broth, peanut butter, vinegar, soy sauce, ginger, garlic, and chili paste. Add to linguine. Stir in chicken, carrots, onions, and sesame seeds. Serve cold or at room temperature and enjoy.

Blueberry Muffins
by Charlene Childrey

Charlene Childrey is the president of the Riverbend Chapter. She reminds us that Minnesota�s state muffin is the blueberry muffin.

3/4 cup butter, melted
1 cup sugar
2 eggs
2 teaspoons baking powder
1 cup fresh blueberries
1/2 cup blueberry pie filling
2 cups plus 1 tablespoon all-purpose flour
1/2 cup milk

1/2 cup sugar
1/3 cup flour
1/4 cup butter, softened

Method: Preheat oven to 375 degrees. Grease bottom of a twelve-cup muffin pan. Melt butter and beat in sugar. Add eggs. Place berries in ziplock bag with 1 tablespoon flour. Shake gently and set aside. Combine remaining flour and baking powder together. Stir half the milk and flour mixture into butter and sugar, then the rest of the milk and flour. Fold in berries and pie filling. Fill muffin tin cups three-quarters full. Mix topping ingredients together and sprinkle on tops of muffins. Bake twenty-five to thirty minutes. If this batter is baked in a prepared bread pan, add ten minutes to the cooking time.


Creamy Wild Rice Soup
by Jan Bailey

Jan Bailey is president of the Rochester Chapter.


1/2 cup uncooked wild rice
1-1/2 cups water
9 slices bacon, diced
1 medium onion, chopped
2 cans cream of potato soup
2 pints half and half (you can substitute milk)
2 cups cheddar or American cheese, grated

Method: Cook wild rice in water for forty to fifty minutes. Drain and set aside. Sauté bacon until crisp. Fry onion in bacon drippings and drain. In a large saucepan combine all ingredients. Heat slowly until cheese melts. Be sure not to allow mixture to stick to pan or burn. Serve with fresh pepper and parsley. I usually combine everything but the cheese and heat the soup through; then I add the cheese and allow it to melt while stirring.

Minnesota Hot Dish
by Jan Bailey

1-1/2 pounds ground meat
2 tablespoons fat
1 tablespoon flour
1 can condensed tomato soup
1/2 cup celery, diced
1/2 cup onion, chopped
Diced potatoes

Method: Brown meat in 2 tablespoons fat. Stir in 1 tablespoon flour. Add 1 can condensed tomato soup and place in greased casserole dish. Add diced celery and chopped onions and fill dish to top with diced potatoes. Pour milk into dish till it reaches the lip of the dish. Cover casserole and bake for one hour at 400 degrees.


Minnesota Scotch Shortbread
by Jan Bailey

1 cup butter, softened
1/2 cup brown sugar, packed
2 cups all-purpose flour

Method: Heat oven to 300 degrees. Cream butter and add sugar. Beat well. Gradually work flour in. Divide dough and shape into two balls. Pat each into a 7-inch circle about one half inch thick. Place these on an ungreased baking sheet. Prick with fork in several places. Crimp or flute edges. Bake for forty to forty-five minutes. Cool and wrap in foil and store in refrigerator. Cut each into twelve wedges.

Almond Raspberry Cookies
by David Starnes

David StarnesThe students and staff of Blindness: Learning in New Dimensions (BLIND), Inc., held a cookie bake-off in March 2007, and this recipe was the first-place winner. David Starnes is a student and a member of the Metro Chapter.


1 package sugar cookie mix
1 egg
1/4 cup canola or vegetable oil
1 tablespoon water
3/4 teaspoon almond extract
1 cup sliced natural almonds, chopped
Seedless red raspberry jam

Method: Preheat oven to 375 degrees. Mix together cookie mix, egg, oil, water, and almond extract to form dough. Divide dough in half. Using first half of dough, place level-teaspoon-size balls on cookie sheet. Bake for six minutes.

Using second half of dough, make teaspoon-size balls, and carefully roll them in ground almonds so that only one side is coated. Place them on cookie sheet, almond side up, and bake for six minutes.

Spread jam on first half of cookies, and place an almond cookie on top of each to form a sandwich.

Wild Rice Hot Dish
by Dorothy Slentz

Dorothy Slentz is a member of the Runestone Chapter, the newest Federation chapter in Minnesota.


1/2 pound fresh mushrooms, sliced
3/4 cup wild rice
1/2 cup long grain white rice
3/4 cup blanched sliced almonds
1/4 cup celery, chopped
3/4 cup green pepper, chopped
1/2 cup butter, melted
3 cups boiling water
3 chicken bouillon cubes

Method: Parboil wild rice in 3 cups of water with boullion cubes dissolved in it. When it is partially cooked, turn off the heat and allow rice to soak covered in that water for one hour. Sauté mushrooms, celery, green pepper, and white rice in butter. Add the wild rice with its water. Pour into a 1-1/2 quart casserole dish. Cover. Bake at 350 degrees for one hour and fifteen minutes. Note: this makes a delicious side dish, but you can make it into a main dish by adding cubed cooked chicken or turkey.

Meat Loaf and Cabbage Casserole
by Trudy Barrett

Trudy BarrettTrudy Barrett is an active member of the Metro chapter.


1 head fresh cabbage
1 cup white rice
1 pound ground beef, turkey, or sausage
1 cup tomato sauce
1 onion, chopped
1 egg
1 cup cracker crumbs
1 green pepper, chopped
1-1/2 cups ketchup
Salt and pepper to taste

Method: Mix ground meat, ketchup, egg, salt, pepper, cracker crumbs, onion, and green pepper together and set aside. Cook cabbage in saucepan until tender. Break up undrained cabbage and spread on the bottom of a greased 13-x-9-x-2-inch casserole dish. Layer uncooked rice on top of the cabbage. Pack the meat loaf mixture on top of the rice. Pour ketchup or other tomato sauce on top. Bake at 350 degrees for one hour. Serves four to six. This is a warm and hearty dish especially on a cold Minnesota night.

Pineapple Jell-O Mold
by Jean Rauschenbach

Jean RauschenbachJean Rauschenbach is a member of the Metro Chapter and a busy college student. She recommends this recipe as a big hit at picnics and potlucks.


3 4-ounce packages of lime Jell-O
3 cups boiling water
1 20-ounce can of crushed pineapple
1 16-ounce container sour cream.
1 cup walnuts, crushed

Method: Prepare Jell-O using 3 cups boiling water to dissolve it. Then add juice from pineapples and enough water to make 2 cups cold liquid. Mix well and chill in refrigerator for three to four hours until Jell-O begins to set, jiggly, not firm. Remove Jell-O from refrigerator and add sour cream (or sour cream and softened cream cheese). Beat until whipped: about three minutes. There should be no lumps. Gently fold in crushed pineapple. Then gently fold in nuts. Transfer mixture to an attractive mold and return to refrigerator for another two to three hours.

Optional ingredients:
Instead of 16 ounces sour cream, you can use 8 ounces sour cream and 4 ounces softened cream cheese.
You can also substitute pecans for the walnuts or use half pecans and half walnuts.

Swedish Tomte Muffins
by Karen Anderson

Karen Anderson is a member of the Runestone Chapter.


3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
4 beaten eggs
2-1/2 cups sugar
1-1/4 cups cooking oil
1 tablespoon vanilla
3 cups finely chopped peeled cooking apples
1/2 cup raisins
1/2 cup pecans, chopped

Method: In a large mixing bowl stir together the flour, baking soda, baking powder, salt, and cloves. In another bowl mix the eggs, sugar, oil, and vanilla. Add the apples, raisins, and pecans to the dry ingredients, then stir in the egg mixture just enough to moisten all the flour. Line 2-1/4-inch muffin cups with paper baking cups. Spoon batter into cups until they are two-thirds full. Sprinkle with caster [very fine] sugar. Bake in a 400-degree oven for fifteen to twenty minutes or till done. Serve warm or cool. Makes twenty-four muffins. Note: if you like, substitute ground cinnamon or nutmeg for the cloves.

(A �tomte� is a kind of tiny Swedish elf or brownie that, if treated correctly, protects a farmer�s home and family.)

Breakfast in a Crock-pot
by Amy Baron

Amy BaronAmy Baron is an active member of the Metro Chapter of the NFB of Minnesota.


1 bag frozen hash browns
1 pound cooked lean ham, cubed, or cooked bacon
1 medium onion, chopped
1 package sliced mushrooms
1 medium green pepper, chopped
2 cups shredded cheese
12 eggs
1 cup milk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika

Method: Chop the green pepper and onion. Layer hash browns at the bottom of the crock-pot. Cover with a layer of cooked bacon or ham. Then add layers of green peppers, mushrooms, and onions. The final layer is cheese. In a bowl mix together eggs, milk, paprika, pepper, and salt. Mix well. Pour egg mixture over the layers in the crock-pot. Cook on low for ten to twelve hours overnight.

Cheesy Hot Dish
by Bob Raisbeck

Bob Raisbeck is a longtime member of the Federation and an active participant in the Metro Chapter.


1 pound ground beef
1 can cream of mushroom soup
1 cup milk
1 teaspoon garlic, minced
1-pound package pasta, cooked according to package directions and drained
1 package slice mushrooms
1 cup onions, minced
1 teaspoon paprika
1 bag shredded cheddar cheese

Method: In a bowl mix together cream of mushroom soup, ground beef, milk, mushrooms, onions, paprika, pasta, and half the bag of shredded cheese. Mix well.

Pour ground beef mixture into baking pan. Bake at 350 degrees for thirty minutes. Sprinkle remaining cheese on top and return to oven for another thirty minutes.

Peanut Butter Cup Bars
by Bob Raisbeck

2 cups graham cracker crumbs
2 sticks butter
2 cups peanut butter
3-1/2 cups powdered sugar
1 12-ounce package chocolate chips

Method: Line a jelly roll pan or medium cookie sheet with foil, being sure that the foil extends beyond the sides of the pan to make handles. Place butter in a microwavable bowl and microwave on high for two minutes or until butter is melted. In a larger bowl mix butter, graham cracker crumbs, peanut butter, and powdered sugar. Mix well. Press peanut butter mixture onto foil-lined pan. Place chocolate chips in a microwavable bowl and microwave on high for two minutes or until melted. Spread chocolate on top. Refrigerate and cut into bars.

NFB Metro Cake
by Judy Sanders

Judy SandersJudy Sanders serves as secretary of the NFB of Minnesota and president of the National Organization of the Senior Blind.


1 See's milk chocolate bar (if one is good, two are better)
1 yellow or white cake mix
3 eggs
1/2 cup oil
1-1/4 cups water

Purchase one or two See's milk chocolate bars from a member of the Metro Chapter at the Washington Seminar and resist eating them immediately. Prepare cake according to package directions, which will mean using the water, eggs, and oil listed above. Adjust amounts to conform to package instructions. Melt chocolate bars in microwave, pour into batter, and gently stir to combine. Bake in prepared pans of your choice in preheated 350-degree oven for thirty-one to thirty-five minutes. Cool on rack. Serve with ice cream on top.

Blue Cheese Potatoes
by Mary Beth Moline

Mary Beth Moline is a member of the Central Minnesota Chapter and serves on the affiliate board of directors.

Cut an unpeeled baking potato of any size into wedges and roll it in blue cheese dressing. Arrange the wedges in a cake pan or bread pan and bake them at 350 degrees for half an hour. Use as many potatoes as you like and cut the wedges as large or small as you like. Small wedges will of course bake faster.

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