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The
Braille Monitor
March
2005
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Recipes
This month's recipes
were submitted by members of the NFB of Arkansas.
Lemon Caesar Pasta Salad
by
Edward Bell

Maria
and Eddie Bell with daughter Victoria

Dr. Edward (Eddie) and
Maria Bell are longtime Federationists who live in Fayetteville. They are both
past NFB scholarship winners. Since recently completing his Ph.D., Eddie has
been doing contract work with the Iowa Department for the Blind and the NFB
Jernigan Institute. Maria is taking care of Victoria, three, and Samantha, three
months.
Ingredients:
16 ounces bowtie pasta
2 cups fresh green
beans, in bite-size pieces (French cut is attractive)
3 tablespoons vegetable
oil
1/4 cup lemon juice
1 tablespoon Dijon
mustard
1 teaspoon low-salt
Worcestershire sauce
1 teaspoon fresh
cracked pepper
salt to taste
2 garlic cloves,
minced
1 cup cherry tomatoes,
halved
3 tablespoons freshly
grated Parmesan cheese
Method: Cook pasta
for about ten minutes in boiling water. Add green beans during last five minutes.
Drain and rinse with cold water; drain again. Place in bowl and toss with remaining
ingredients, except tomatoes and cheese. Before serving, add tomatoes and toss
lightly. Serve sprinkled with cheese.
Beef Roast
by
Edward Bell
Ingredients:
6-pound top sirloin roast
2 medium onions,
quartered and separated
2 pounds carrots,
cut in 2-inch chunks
4 pounds potatoes,
skin on, cut in eighths
1/2 teaspoon ground
coriander
1 teaspoon ground
ginger
1 1/2 teaspoon minced
garlic
2 teaspoons cracked
black pepper
1 teaspoon Hungarian
sweet paprika
3 teaspoons kosher
salt
Method: Mix all
the spices and the salt together. Moisten the roast with a little water so that
the spices will adhere. Sprinkle the mixture all over the roast and rub or press
it in with your hands. Place the roast, fat side up, in the center of a large
roasting pan. Arrange the onions, carrots, and potatoes around the roast. Roast
at 375 degrees for fifteen to twenty minutes a pound, depending on how well
done you like your beef. Stir the vegetables every twenty minutes. This will
coat them with the juices and spices. The best bet is to use a meat thermometer.
For rare beef we remove the meat from the oven at about 135 degrees, for medium
around 145. Then we let the roast rest for ten to twenty minutes. The internal
temperature will go up five to ten degrees during that time. If you are cooking
a smaller roast or the veggies don't seem done, continue to cook them while
the roast rests. Slice and serve with a big spoonful of the vegetables.

Chris McKenzie

Pretzel Salad
by Chris McKenzieChris
McKenzie is president of the NFB of Arkansas and a member of the board of directors
of the National Federation of the Blind.
Crust Ingredients:
1 1/2 cups crushed
pretzels
1 1/2 sticks margarine
3 tablespoons sugar
Method: Mix these
three ingredients together and press into the bottom of a 9-by-13-inch pan.
Bake at 350 for ten minutes. Allow to cool before filling with the salad.

Filling Ingredients:
8 ounces cream cheese,
softened
8 ounces Kool Whip,
thawed
1 cup powdered sugar
Method: Beat cream
cheese and sugar together and fold in the whipped topping. Spread across the
cooled crust.
Topping Ingredients:
1 large package strawberry
Jell-O
2 cups boiling water
20 ounces sliced
frozen strawberries (thawed)
1 cup cold water
Method: Dissolve
Jell-O in boiling water. Add fruit and cold water. Chill, if necessary, until
strawberry mixture begins to congeal and spread over filling. Optional: You
can gently spread Kool Whip over surface instead of folding it into the cream
cheese mixture. Keep refrigerated.
Rocky Road Fudge
by
Donna Birdwell
Donna Birdwell is NFB
of Arkansas first vice president and Pulaski County Chapter president.
Ingredients:
1 12-ounce package semi-sweet
chocolate morsels
1 14-ounce can sweetened
condensed milk
1 teaspoon vanilla
extract
3 cups miniature
marshmallows
1 1/2 cups coarsely
chopped walnuts
Method: Line a 13-by-9-inch
baking pan with foil; grease lightly. Microwave morsels and sweetened condensed
milk in large, microwave-safe bowl on high (100 percent) power for one minute;
stir. Microwave at additional ten-to-twenty-second intervals, stirring until
smooth. Stir in vanilla extract. Fold in marshmallows and nuts. Press mixture
into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove
foil. Cut into pieces.
New Orleans Chocolate
Cake
by
Chris McKenzie
Cake Ingredients:
2 cups flour
2 cups granulated
sugar
1 stick margarine
1/2 cup oil
4 tablespoons unsweetened
cocoa
1 cup water
2 eggs, at room temperature
and slightly beaten
1 teaspoon baking
soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup buttermilk
Method: Sift together
flour and sugar and set aside. Grease a 9-by-13-inch baking dish and preheat
oven to 350 degrees. Place margarine, oil, water, and cocoa in a large saucepan
and bring to a rolling boil. Remove from heat; quickly stir in flour-sugar mixture,
eggs, cinnamon, soda, vanilla, and buttermilk.
Pour
into pan and bake for twenty-five to thirty minutes.
About
ten minutes before cake is done, begin to prepare the frosting.
Frosting Ingredients:
1 stick margarine
6 tablespoons milk
4 teaspoons unsweetened
cocoa
1 teaspoon vanilla
1 cup chopped nuts
1 1-pound box powdered
sugar
Method: In a medium
to large saucepan bring cocoa, margarine, and milk to a boil; remove from heat.
Add vanilla and powdered sugar and beat with electric mixer till smooth. Stir
in nuts. Spread frosting over top surface of cake as soon as it comes out of
the oven.
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