Recipes

This month's recipes are contributed by members of the Human Services Division.

Doug Elliott

Midwestern Burritos

by Doug Elliott

Doug Elliott is the President of the Human Services Division. Invented by Doug and his son as their idea of the Midwestern taste while they were living in Reno, Nevada, this is a long-standing family favorite.

Ingredients:

1 pound lean hamburger

2 medium cans of hot chili beans

1 green pepper

1 package powdered taco sauce

1 small onion or frozen onion chips

3 ribs celery

� pound cheddar or jalapeno cheese

1 tablespoon olive oil

1 tablespoon powdered garlic

package of 8 to 10 large flour tortillas

Method: Break up hamburger meat into frying pan. Add chopped green pepper, chopped onion or onion chips, chopped ribs of celery, and one tablespoon olive oil. Stir-fry at medium high heat until hamburger is browned. Reduce heat to medium and stir 2 cans of chili into mixture. Mix taco powder and powdered garlic with one quarter cup water and stir into mixture. Simmer on medium for fifteen minutes. Then reduce to low. Slice cheese and place on top of mixture. Cover and simmer for an additional fifteen to twenty minutes. Stir mixture and then serve on flour tortillas. Roll meat mixture in two tortillas for each serving and enjoy. Some add sour cream, chopped onions, and chopped tomatoes to taste. Probably serves eight normal appetites.

Beef Bourginon

by Doug Elliott

Ingredients:

2 pounds stew meat, cubed

1 bottle burgundy wine

1 can or bag of pearl onions

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon olive oil

1 tablespoon powdered garlic

1 small can sliced black olives

1 package wide egg noodles

1 can button mushrooms, optional

Method: Place stew meat in frying pan with garlic, olive oil, soy sauce, and Worcestershire sauce. Stir fry ingredients until meat is browned. Add � cup water to mixture, cover, and simmer for about thirty minutes. Remove frying pan from stove and pour ingredients into cast iron or stainless steel stewing pot. Add wine, onions, olives, and mushrooms. Cover and simmer mixture on low for about two hours. Check stew meat for tenderness. When meat is tender, boil wide egg noodles according to package directions and drain well. Serve mixture on bed of noodles on individual plates or in casserole dish. If you like to drink Merlot wine with dinner, it goes well with this dish. The recipe probably serves eight normal appetites.

Ever Lee Hairston

Apple Pie Substitute

by Ever Lee Hairston

Ever Lee Hairston is an experienced human services professional and a long-time member of the Human Services Division. She serves as First Vice President of the NFB of New Jersey.

Ingredients:

6 large apples

2 tablespoons lemon juice

� cup brown sugar

� cup sugar

1 stick margarine

� cup chopped nuts

Method: Slice apples and set aside. In small mixing bowl mix sugars, softened butter, and nuts until mixture forms crumbs. Place apples in a 9-inch casserole dish. Pour lemon juice over apples. Spread sugar mixture over the apples. Cook in 350-degree oven for thirty minutes.

Julie Deden

French Pancakes

by Julie Deden

Julie Deden is the Director of Program Development for the Colorado Center for the Blind. She also serves as Treasurer of the Human Services Division.

Ingredients:

1 cup milk

� cup margarine

3 eggs

� cup flour

1 teaspoon baking powder

Method: Bring milk and margarine to a boil. Remove from heat, add rest of ingredients, and beat well. Heat griddle for pancakes. Melt a little margarine on surface, pour batter onto griddle using a small measuring cup, and cook pancakes about one minute on each side.

Chicken Burritos Supreme

by Julie Deden

Ingredients:

4 cups cooked diced chicken

2 small cans diced green chilies

1 cup sour cream

2 cans black beans

juice from one lemon

garlic, chili powder, cumin, cayenne pepper, and other spices to

taste

12 tortillas

3 cups grated cheese

lettuce, tomato, avocado, and anything else that sounds good

Method: Mix first six ingredients together. Place small amount of mixture on a tortilla. Roll tortilla and place, seam side down, in baking dish. Repeat this step with other eleven tortillas and all of the chicken mixture. Sprinkle cheese on top of rolled tortillas. Bake at 350 degrees for thirty minutes. Serve with lettuce, tomatoes, avocados, and anything else you like on the side.

Chris McKenzie

Hot Crumble

by Chris McKenzie

Chris McKenzie is President of the NFB of Arkansas and an active member of the Human Services Division.

Ingredients:

� onion, minced

2 or 3 cloves garlic, peeled and pressed

1 � tablespoons reduced calorie tub margarine

1 pound ground chuck, browned

1 � cups cooked rice

2 8-ounce cans tomato sauce

1 � teaspoons beef granules

1 level teaspoon crushed red pepper

� teaspoon cumin

1 cup water

Method: Melt margarine in non-stick skillet. Brown onions until soft (add 2 tablespoons water to finish softening if necessary); add garlic during the last minute or two. In a bowl combine tomato sauce, water, beef granules, cumin, and red pepper. Add onion and garlic mixture. Add meat and rice. Cook, stirring frequently, until much of the moisture has been absorbed or evaporated. Makes approximately four servings.

Coconut Pound Cake

by Chris McKenzie

Ingredients:

� cup sugar

2/3 cup oil

4 eggs

1 box butter recipe cake mix

1 cup sour cream

1 small package frozen coconut

Method: Cream together sugar and oil. Beat in eggs, one at a time. Add cake mix and sour cream to the mixture and mix well; fold in frozen coconut. Bake one hour at 350 degrees in greased and floured bundt or tube pan. Cake is done when a toothpick inserted in the center comes out clean. Remove cake to cooling rack and cool a few minutes before loosening sides and removing from the pan. Allow cake to cool completely before storing.

Yeast Rolls

by Chris McKenzie

Ingredients:

2 packages active dry yeast

2 cups warm water

� cup sugar

2 eggs, beaten

6 tablespoons oil

1 tablespoon salt

5 � cups flour

Method: Mix ingredients together in order listed. Allow dough to rise covered in warm place until doubled in bulk, about an hour; punch down. At this point rolls may be refrigerated in a covered bowl for several days. When you are ready to bake the rolls, grease muffin tin wells with oil. Pinch off dough into small pieces (about the size of a small pecan) and place two or three pieces smoothed into balls in each well. For golden color brush tops of rolls with melted butter. Cover pans with a towel and allow rolls to rise in a warm place for two hours or until they are popping out of the wells. Remove towel and bake at 400 degrees for twelve minutes. Remove from pans immediately to prevent rolls from becoming soggy or overcooked.