Braille Monitor                                                    February 2009

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This month’s recipes were submitted by members of the NFB of Rhode Island.

Wonderful Baked Chicken
by Jeanne Williams

Jeanne Williams and her husband Al originally joined our affiliate through our parents division. Their grandson is blind. They attend meetings regularly and help with transportation and other things.

1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1/3 soup can brandy, vermouth, etc.
1 to 1 1/2 pounds chicken pieces

Method: Mix the soups and brandy or vermouth together. Arrange chicken in single layer in baking dish and pour soup mixture over chicken; cover with foil and bake one hour at 350 degrees. Uncover and bake a half hour longer. Serve over noodles or rice.

Stringy Meat Pot Roast
by Jeanne Williams

I got this recipe when I was a newlywed. My sons loved it and gave it this name.

3 to 4-pound chuck roast (bone in or out)
1 envelope onion soup mix
1 can condensed cream of mushroom soup

Method: Place roast in roasting pan. Sprinkle with onion soup mix. Pour cream of mushroom soup over all. Cover tightly with aluminum foil and cook at 350 for three hours before serving.

Meat Loaf
by Grace Pires

Grace Pires serves as the National Federation of the Blind of Rhode Island secretary and chairs the membership committee.

2 pounds ground meat
2 eggs
1 14-ounce canned tomato paste
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons dried minced onions
20 saltine crackers, crushed
1/4 cup butter

Method: Preheat electric skillet to 400 degrees. Mix all ingredients together and shape into a loaf. Coat pan with butter. Place the loaf in the skillet, cover it and lower the heat to 300. Bake for forty-five minutes before serving.

Baked Beans
by Ken Bryant

Ken Bryant is a charter member of the NFB of Rhode Island and a former state treasurer.

2 28-ounce cans baked beans (I use B and B)
8 strips of bacon
1 onion, chopped
1 pepper, chopped
1 teaspoon French’s mustard
1/2 cup ketchup
1/4 cup brown sugar

Method: Fry the bacon in a frying pan and remove to a paper towel to drain. In drippings over low heat sauté chopped onion and pepper till soft. In a four-quart kettle or pot with a fitted lid combine beans, crumbled bacon, sautéed vegetables, and all other ingredients. Stir to mix. Cover and heat through before serving.

The Best Irish Soda Bread
by Lois Payne

Lois Payne has been a member of the NFB for only a couple of years. She is eighty and a real dynamo. She participates in all our meetings and activities.

8 cups flour
2 cups raisins
2 tablespoons caraway seeds
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 1/3 cups sugar
1 teaspoon baking powder
2 2/3 cups buttermilk
4 eggs

Method: Mix the first seven ingredients then add buttermilk and two eggs. Stir to mix. Place dough on floured board and knead for two minutes. Form into two balls and place on a greased cookie sheet. With a sharp knife, cut a one-inch x on the top of each loaf. Beat the remaining two eggs and brush on the loaves. Bake in a 325-degree oven for thirty-five to forty-five minutes. Bread is done when it sounds hollow when lightly thumped. Remove to cool on a rack just enough to keep from burning your fingers when cutting a slice. Slather with butter and enjoy.

Amish Sugar Cookies
by Angelina Stabile

Angilina Stabile is NFB of Rhode Island vice president and chair of the legislation committee.

1 cup sugar
1 cup powdered sugar
1 cup butter or margarine
1 cup cooking oil
2 eggs
4 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla

Method: Combine sugars, butter, and oil and beat well. Add eggs and mix well. Add flour, baking powder, baking soda, cream of tartar, and vanilla. Cover with plastic wrap and put in the refrigerator overnight. Make into small balls and flatten slightly with a fork. Bake at 375 degrees for ten to twelve minutes on an ungreased cookie sheet. Do not overbake. Remove to a rack to cool completely.

Best Chocolate Chip Cookies in the World
by Angelina Stabile

1 cup shortening
1/2 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 to 2 cups chocolate chips

Method: Preheat oven to 375 degrees. Cream together the shortening and both sugars. Then add eggs, vanilla, flour, baking soda, and salt. Once this mixture is well creamed, add the chocolate chips. Stir them in well with a wooden spoon or scraper. Drop cookie dough by teaspoonfuls onto ungreased cookie sheets and bake for nine to twelve minutes or until golden brown. Remove to rack to cool completely.

Diabetic Peanut Butter Cookies
by Angelina Stabile

1/2 cup butter flavored Crisco
1 egg
1/2 teaspoon vanilla
2 teaspoons Sweet N Low brown sugar
12 packets Equal
1/2 cup creamy peanut butter
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt (optional)

Method: Cream together Crisco, egg, vanilla, brown sugar, and Equal. Then add peanut butter. Sift together flour, baking soda, and salt and add to the creamed mixture. Form into one-inch balls. Place on ungreased cookie sheet and flatten in a crisscross pattern with tines of fork. Bake at 350 degrees for ten minutes. Remove to a rack to cool completely.

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