Braille Monitor                                                                                February 1986




At the 1985 Thanksgiving Board Meeting food was naturally one of the topics of conversation. A number of excellent recipes were exchanged. Some of them appear in this issue. Others will be coming later.

by Ron and Jan Byrd

4 large yams or sweet potatoes (cooked)
4 deep pie plates with crusts (shells)
1/2 pound of butter
2-1/2 cups sugar
6-8 eggs
1 tablespoon vanilla flavor
1 tablespoon cinnamon flavor
1 /4 teaspoon nutmeg
touch of salt
1/3 cup cream

Mash potatoes in bowl until smooth. Whip together with potatoes all ingredients and beat until smooth. Pour into pie shells and bake at 325 degrees for 40 - 50 minutes or until golden brown. Cool and cut to eat.

by Theresa Herron

Bake one butternut squash until done. It should be very soft inside. Do not cut squash before placing in oven. A medium-sized squash should bake about scoop all the squash out of the peelings into a large mixing bowl. Whip squash with at least one-half stick of butter. Add pinch of salt and pepper to taste one hour at 3 50 degrees. When done baking, let squash cool to handle, but open large, hollow end of squash and clean out the seeds. Then, fresh ground pepper is best. A little nutmeg or cinnamon can be used for different flavor. When whipped, squash should be soft and fluffy. Serve hot.

by Cathleen Schroeder

3-1/2 cups flour
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon baking soda
2 teaspoons cinnamon
1-1/2 teaspoons salt
3 cups sugar
1 cup oil
4 eggs
2/3 cup water
2 cups pumpkin

Mix dry ingredients together. Make a well and add the rest. Mix well. Use well-greased loaf pans. Bake for one hour at 350 degrees. Makes one large loaf or three small ones.

by Joyce Scanlan

2 cups boned chicken
1 package shelled macaroni
1/2 cup chopped onion
1/2 teaspoon salt
2 cans cream of mushroom soup
1 can chicken broth or beef consume
1 cup milk
1 pound velveta cheese
1 8-ounce can sliced mushrooms
1 cup buttered bread crumbs

Combine all ingredients except bread crumbs in 9 by 13-inch pan. Cover and refrigerate 12 to 24 hours. Remove from refrigerator and let stand one hour before baking. Sprinkle bread crumbs over top. Bake in preheated 350-degree oven for one hour uncovered. Serves a bunch of folks. Good with cranberry salad. For a special touch, add four hard boiled eggs finely chopped to mixture before refrigerating.