Braille Monitor                                                                                July 1986




by Arthur Segal

(Note: Arthur Segal is a member of the National Federation of the Blind of Maryland.)

Boil until tender, peel, and dice one medium potato. In a four-quart sauce pan saute one small finely chopped onion in a heaping tablespoon of butter for approximately three minutes. While sauteing, add one generous tablespoon of Hungarian paprika and a dash of white pepper. Add two cups of milk, two cups of heavy cream, and two tablespoons of quick cooking tapioca. Bring the mixture to a boil, then reduce heat, stirring constantly until the tapioca is dissolving and the mixture is thick and smooth. Add the boiled potato and one pound of flaked crab meat. Stir eight to ten minutes. After approximately four minutes, season with a generous dash of Tabasco sauce. Do not boil the chowder. When the chowder is thoroughly smooth and heated, remove from heat and blend in two ounces of sherry, Madeira, or cognac. Serve immediately. You may serve this soup with additional sherry if you wish.


by Martha Kelly

(Note: Martha Kelly is a member of the National Federation of the Blind of Kansas.)


3 cups mashed sweet potatoes
1/2 cup butter
2 eggs
1 tablespoon cinnamon
1-1/2 cups granulated sugar
1 teaspoon vanilla

Pour in buttered casserole dish. Add topping made of: 1 tablespoon of flour, 1 cup of brown sugar, 1 cup of pecans (chopped), and 1/4 cup of butter. Bake 35 minutes in 325 degree oven.


by Peggy Hignell

(Note: Peggy Hignell is a member of the Mid-Hudson Chapter of the National Federation of the Blind of New York.)

2-1/4 cups flour
3/4 cup instant malted milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup shortening
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups buttermilk
4 squares melted chocolate

Preheat oven to 375 degrees. Sift first four ingredients. Cream shortening and sugar. Add eggs one at a time. Beat well. Beat in vanilla. Add flour mixture alternately with buttermilk. Beat well. Add chocolate. Beat well. Pour into 2 greased and floured cake pans. Bake 35 minutes.


1/2 cup chocolate chips
1/4 cup boiling water
1 cup sifted confectioner's sugar

Combine chips and water. Stir well. Gradually add sugar. Refrigerate 20 minutes. Pour chocolate glaze over top of cooled cake. Let glaze stand at room temperature 15 minutes before serving.