The Braille Monitor                                                                                   January, 2001 Edition   

 

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RECIPES

                                                   

This month's recipes are contributed by members of the NFB of Florida.

                                                    

                                                  Smoke Me Out

                                                 by Wayne Davis

    

Wayne Davis
Wayne Davis

      Wayne Davis is a member of the National Federation ofthe Blind Board of Directors and President of the NFB of Florida.

                                                    

Ingredients:

2 large cans of vegetarian beans

1-1/2 pounds of ground beef

1 block of sharp cheddar cheese

Worcestershire sauce

Dehydrated onions

                                                    

          Method: After crumbling it up, brown the beef in a frying pan. Throw in a handful of the dried onions. Add several tablespoons Worcestershire sauce. Cut half the cheese into little pieces and stir it into the meat mixture. Add one can of the beans and stir the beans in well with a fork. Add more onions and Worcestershire sauce--about the same amount as before. Add the other can of beans and mix well. Cut up the rest of the cheese and add it to the mixture. Add more onions and Worcestershire sauce to taste. Let simmer for five minutes, then serve. It goes well with garlic bread.

          Carmen, my wife, is a very good cook, and even she likes my Smoke Me Out, so give it a try.

                                                

                                                  

          The following three recipes appear in a cookbook the Polk County Chapter is selling as a fund-raiser. The cookbook has a lovely cover, is spiral‑bound, is tab indexed, and is full of many handy cooking hints and equivalents, not to mention over 300 recipes. The cost is $10, plus $1.50 for shipping. Order from Joe and Kitty King, 435 8th Street, N.E., Winter Haven, Florida 33881, Telephone: (863) 293‑5648, e-mail: <joenkitty@earthlink.net>.

          Joe and Kitty are the President and Secretary of the Polk Chapter, which is the winner of the 2000 Who's Cookin' Award, not a cooking prize, but an award given to the NFB of Florida's hottest chapter during that year.

                                                 

                                          Macaroni and Tomatoes

                                                 

Ingredients:

1 8-ounce package macaroni, cooked according to package directions

1 large onion, diced

2 tablespoons bell pepper, diced

3 ribs celery, diced

1 16-ounce can stewed tomatoes

1 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons cooking oil

                                                    

          Method: Heat oil in skillet. Add onion, bell pepper, and celery. Fry until tender. Add tomatoes and cook for five minutes more. Add cooked macaroni, and mix well. Cook slowly for ten minutes. Stir often. Makes six generous servings.

                                                    

                                                    

                                            Large Pineapple Cake

                                                

Ingredients:

1 package lemon cake mix

1 cup self-rising flour

1/2 cup sugar

1/3 cup oil

1 cup water

4 eggs

1 20-ounce can crushed pineapple

                                                    

          Method: Sift cake mix, flour, and sugar together. Add oil to moisten. Add water and mix well. Break 2 egg whites into the top of a double boiler and add remaining eggs and yolks to batter. Mix well. Add five tablespoons of pineapple juice to egg whites and set aside. Stir the crushed pineapple into batter. Grease and lightly flour one large tube pan or 10-by-15-inch jellyroll pan. Spread batter evenly in pan and bake at 400 degrees for 15 minutes, then reduce to 350 degrees for one hour or until cake tests done. Frost with six-minute frosting.

                                                    

                                                        Frosting

                                                    

Frosting Ingredients:

5 tablespoons reserved pineapple syrup

2 egg whites

1 1/2 cup sugar

2 teaspoons white corn syrup

dash salt

1 teaspoon vanilla

                                                   

          Method: Begin bringing water to boil in the bottom of the double boiler. Meantime add sugar, salt, and corn syrup to the reserved pineapple syrup and egg whites. Beat with rotary beater or hand mixer to dissolve the sugar. When this occurs, place pan over boiling water and continue beating until stiff peaks form. This will take about four minutes with an electric mixer and six minutes or a bit more with a hand beater. Remove pan from heat and add vanilla. Continue beating mixture until frosting is of spreading consistency.

                                                    

                                                    

                                       Hamburger and Bean Lunch

                                                 by Ava Lee Holly

                                                    

          This recipe is also from the Polk Chapter Cookbook. Ava Lee is the Vice President of the chapter. She is a dedicated member and very active in community affairs involving the blind. She is also a great cook.

                                                

Ingredients:

1/2 pound ground meat

1 small onion, chopped

1 16-ounce can kidney beans

1/4 teaspoon salt

2 tablespoons oil

                                                    

          Method: In frying pan heat oil and add hamburger and onion. Cook slowly, eight to ten minutes. Add kidney beans and salt. Cook for another ten minutes. Serve over potatoes or rice. Yields four servings.

          This is a simple recipe, but good for a quick lunch or supper!

 

                                                     Cola Roast

                                                 by Brenda Gillis

 

Brenda Gillis
Brenda Gillis

                                                 

          Brenda Gillis is President of the Martin County Chapter and a Member of the Board of Directors of the National Federation of the Blind of Florida.

                                                    

Ingredients:

4- to 5-pound beef roast1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons Worcestershire sauce

2 tablespoons Tabasco or red pepper sauce

8-ounce bottle of chili sauce

12-ounce can Cola, any brand

                                                    

          Method: Rub roast with combined dry ingredients and place in a baking pan. In a small bowl mix liquid ingredients, bottle of chili sauce, and a can of cola and pour over the roast. Cover pan with foil and roast for two hours at 325 degrees or until roast is done.

                                                    

                                                    

[PHOTO/CAPTION: Dan Hicks]

                                              Election Night Salsa

                                                   by Dan Hicks

  

Dan Hicks
Dan Hicks

                                                  

          Dan Hicks is the First Vice President of the National Federation of the Blind of Florida,Secretary of the Tampa Bay Chapter, Webmaster of <www.nfbflorida.org>, and editor of the Florida Federation Focus, the magazine of the NFB of Florida. This is what he says:

          If you are like me, you could care less about the Super Bowl, but consider the in-coming election coverage a reason to throw a party. Nothing goes with CNN and a bowl of chips like a nice big bowl of homemade salsa. Practice with the recipe and you will be ready to host your own election party in 2002 or 2004. You will need:

                                                    

Ingredients:

9 large tomatoes

3 large cloves of garlic

2 medium onions

2 bell peppers

3 hot yellow peppers or one small can chopped jalapeņos

1-1/2 teaspoon salt

1/2 cup vinegar

1 tablespoon cumin

                                                    

          Method: Chop the vegetables and add the rest of the ingredients. Heat the mixture in a pan on the stovetop (stirring constantly) or in the microwave (stirring as needed). Do not allow to boil.

          This recipe cries out for experimentation, so adjust it to your taste. For instance, if you want it hotter, throw in more of those hot peppers or add more canned jalepeņo peppers. (Be careful of those jalapeņos; add them sparingly and don't get the juice in your eyes--some people even need to wear gloves) You can also reduce or omit the salt.

          You may want to double or triple this recipe since election parties can last for days or weeks. I am sure you will find this salsa perfect for dipping tortilla chips, chicken wings, celery sticks, or Florida ballots.

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