Photo of Connie LeBlond
Connie LeBlond

Photo of Jeremiah Beasley
  Jeremiah Beasley

This month's recipes have been provided by members of the National Association of Blind Entrepreneurs, which became an NFB division during the 1997 national convention. This is what President Connie Leblond says:

I am the President of the National Association of Blind Entrepreneurs, and below are several of my recipes and one from Jeremiah Beasley. I own and operate Perspectives, Accessibility Specialists. We provide adaptive equipment and training to disabled individuals as well as providing materials in alternative format to businesses, schools, government entities, and individuals. We will also soon offer Web site design and maintenance that will be as simple or as complicated as requested. Check out our Web site at <>. Thanksgiving always requires creative solutions for leftover turkey. Here is one of my favorites.

Turkey Tetrazzini

by Connie Leblond


1-1/2 cups cooked, drained spaghetti, cut into 2-inch pieces, or

egg noodles

2 cups cooked turkey cut into pieces

� cup diced bell pepper

� cup diced onion

1 10-1/2-ounce can condensed golden mushroom soup

� cup chicken broth

� teaspoon salt

dash of pepper

1-3/4 cup grated cheddar cheese

� pound sauted mushrooms

� cup diced celery (optional)

Method: Cook and drain pasta. In casserole dish combine bell pepper, onion, turkey, soup, broth, salt, pepper, and � of the grated cheddar cheese. Saute mushrooms and celery in a little butter and add to casserole, tossing lightly. Top with remaining cheese. Preheat oven to 350 degrees. Bake 45 to 50 minutes. Serves four to six.

Cranberry Nut Coffee Cake

Dazzle business associates with this delightful delectable, and turn your meeting into an enjoyable group discussion.


1 stick margarine, softened

1 cup sugar

2 eggs

1 teaspoon baking powder

1 teaspoon baking soda

2 cups flour

� teaspoon salt

� pint sour cream

1 teaspoon almond or vanilla extract

1 7-ounce can whole cranberry sauce

� cup chopped walnuts

Method: Cream margarine and sugar together until smooth and fluffy. Add beaten eggs, one at a time. Add extract and mix. Combine dry ingredients together; then add to creamed mixture alternately with sour cream. Grease and flour 9-inch tube pan. Pour half of batter into pan. Spread half of the cranberries over batter. Top with remaining batter and spread remaining cranberries on top. Sprinkle with walnuts. Heat oven to 350 degrees. Bake forty-five to fifty-five minutes. Remove cake from oven. Loosen from sides of pan and lift free to cool completely. Remove tube, keeping cake upright. Drizzle glaze over cake and serve.


� cup confectioners sugar

2 tablespoons warm water

� teaspoon almond or vanilla extract

Method: Combine all ingredients and drizzle over cake.

Holiday office parties should not be without

Eggnog Bundt Cake


1 box yellow cake mix

� cup chopped walnuts or almonds

� to � cup candied cherries

1/8 teaspoon nutmeg

2 eggs

1 � cups eggnog

� cup butter or margarine, melted

2 tablespoons rum or � teaspoon rum flavoring confectioners sugar (optional)

Method: Preheat oven to 350 degrees. Generously grease bundt pan and press chopped nuts and candied cherries on bottom and sides of pan. Combine cake mix, butter, nutmeg, eggs, eggnog, and rum or rum flavoring. Beat until smooth, four to five minutes. Pour into pan and bake forty-five to fifty minutes, until cake tests done with a tooth pick. Cool ten minutes and invert. Dust with confectioners sugar if desired.

Thai Chicken or Turkey

Quick and delicious, this dish satisfies my hungry family after business hours.


2/3 cup water

2 tablespoons soy sauce

1 tablespoon honey

2 teaspoons sesame oil

2 teaspoons curry powder

1 teaspoon cornstarch

1/8 to � teaspoon red pepper flakes

1 small onion cut in thin wedges

1 sweet red pepper, cut in thin strips

� pound fully cooked turkey or chicken cut into bite-size

pieces, about 3 cups

1 clove garlic, minced

hot cooked rice

sliced serono peppers for garnish

Method: In a small bowl mix water, soy sauce, honey, oil, curry powder, cornstarch, and red pepper flakes.

Stir with whisk and set aside. Spray skillet or wok generously with non-stick cooking spray. Cook onions and red pepper strips until tender. Stir in turkey or chicken and garlic. Stir in sauce. Cook and stir until thickened and bubbly. Cook one minute longer. Serve over hot cooked rice and garnish with sliced serono peppers.

Cranberry Coconut Muffins

These do-ahead muffins allow busy entrepreneurs to eat on the run when necessary.


2 cups flour

� cup sugar

� cup sweetened, shredded coconut

1 tablespoon baking powder

1 teaspoon baking soda

� teaspoon cinnamon

� teaspoon salt

1-1/4 cup buttermilk

2 eggs

� cup oil

1 teaspoon vanilla

1 cup fresh cranberries, chopped

Method: In bowl combine dry ingredients with 1 half cup coconut. Mix together buttermilk, eggs, oil, and vanilla. Stir into flour mixture with cranberries that have been dusted with flour. Stir mixture just enough to blend. Pour into muffin tins or paper liners. Tins must be greased. Sprinkle batter with remaining coconut. Bake at 400 degrees for twenty minutes.

Rice Pilaf

This is one of my personal favorite side dishes. No more box pilaf for me!


� cup butter or olive oil or equal parts each

1 medium onion, chopped

1 cup uncooked long grain rice

1/3 cup crushed noodles (optional)

3 to 3 � cups rich chicken stock

� teaspoon salt

� teaspoon black pepper

pinch of allspice

Method: In large skillet or dutch oven saute onion in butter or oil until golden. Add rice and noodles if used and cook until golden brown. Stir constantly to avoid sticking. Continuing to stir, add all remaining ingredients and bring to a boil. Cover and simmer twenty minutes, until rice is tender and liquid is absorbed. Let stand a few minutes. Fluff with a fork before serving.

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Jeremiah Beasley

Jeremiah's Crab or Shrimp Au Gratin

by Jeremiah Beasley

Jeremiah Beasley is a Board Member of the National Association of Blind Entrepreneurs. He is a computer consultant and Web master. He lives in Colorado. This is what he says about his recipe: I just love this recipe. I ordered this dish three times while at the New Orleans Convention!


1 rib celery, chopped

1 onion, chopped

� pound (1 stick) margarine

� cup flour

1 13-ounce can evaporated milk

2 egg yolks, slightly beaten

1 teaspoon salt

1 teaspoon cayenne pepper

1 pound crab meat or shrimp

� cup grated cheese of your choice (I like Monterey Jack)

Method: Saute onion and celery in margarine until tender. Add flour slowly, stirring constantly. Add evaporated milk. Cook stirring until mixture thickens. Add salt and pepper. Beat a little of the hot liquid into egg yolks and return egg mixture to sauce, stirring constantly. Add crab meat (if using it) and stir. Do not let sauce boil. Pour into greased casserole dish, top with cheese, and bake at 325 degrees for twenty-five minutes. Note when using shrimp: Saute peeled, deveined shrimp with onions and celery until shrimp is nearly done. Baking later will complete the cooking of the shrimp.