Tonia
Trapp
The Braille Monitor April 2003
Recipes
This month's recipes have been provided by members of the NFB of New Mexico.
Apple Crisp
by Tonia Trapp
Tonia Trapp is a member of the board of directors of the NFB of New Mexico and the new president of the Albuquerque chapter. She works as an advocate for the New Mexico Protection and Advocacy System, an agency devoted to advocating for the rights of people with disabilities. In her spare time Tonia enjoys reading, singing, and collecting music.
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Tonia
Trapp
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Ingredients:
6 apples, cored and sliced into bite-sized pieces
1/2 cup flour
1/2 cup butter softened
1/2 cup granulated sugar1/2 cup brown sugar, plus a little more
1 teaspoon cinnamon1 cup quick oats
Method: Combine all ingredients except apples in a bowl and mix well. The mixture should be crumbly. Arrange apples in buttered 9-by-13-inch baking pan. Sprinkle apples with some additional brown sugar. Spoon the crumb mixture over the apples, covering them as thoroughly as possible. Bake for forty minutes at 350 degrees.
Wyoming Whopper Cookies
by Jim Babb
Jim is a former Ohioan and thirty-five-year employee of the Ohio Rehabilitation Services Commission. He is now happily retired in beautiful Albuquerque, New Mexico. The cookie recipe has been a family favorite for many years.
Ingredients:
2/3 cup butter or margarine (softened)
1-1/4 cups brown sugar, packed
3/4 cup sugar
3 eggs, beaten
1-1/2 cups chunky peanut butter
6 cups old-fashioned rolled oats
2 teaspoons baking soda
1-1/2 cups raisins
2 cups (12 ounces) chocolate chips (I use milk chocolate chips)
Method: Blend together butter, sugar, eggs, and peanut butter. Mix until smooth. Add oats, baking soda, raisins, and chocolate chips (dough will be sticky). Drop dough by large spoonfuls onto a greased baking sheet. Flatten cookies slightly with back of spoon. Bake at 350 degrees for about fifteen minutes. Makes about two-and-a-half dozen large cookies.
Green Chili Stew
by Christine Hall
Christine Hall is a longtime Federationist. She currently serves on the board of directors of the NFB of New Mexico, is the first vice president of the Albuquerque chapter, and is the president of the SAGE division, serving blind seniors in New Mexico. She enjoys cooking when she has the time and, since moving to New Mexico, has learned how to prepare dishes with green chilies.
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Christine Hall
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Ingredients:
6 boneless, skinless chicken thighs, cut in bite-size pieces
Olive oil
1 large onion, chopped
3 cloves garlic, minced
4 green chilies or 1 can chili Ortega, chopped
6 potatoes, cubed in bite-size pieces
Water
1 cup frozen corn
1 can pinto beans
Salt and pepper to taste
Method: Lightly coat the bottom of a heavy Dutch oven with olive oil. Place cut-up chicken in pan. Salt and pepper chicken and begin browning. Add minced garlic and continue to brown. Add chopped onion to pan and saut� until onion is soft. Add potatoes, more salt and pepper, and enough water to cover potatoes and chicken mixture. Bring to a boil and reduce heat to a simmer. Cover pan if you wish and keep an eye on the liquid level, adding more water if necessary. Simmer until potatoes are tender. Add chopped green chilies, corn, and beans. Bring back to a boil and simmer about five more minutes. Let stand for ten minutes before serving.
Corn Pie
by Marsha Ogilvie
Marsha Ogilvie is a member of the Albuquerque chapter and an anthropologist in the Southwestern United States, where they love green chilies, in case this fact was not already obvious. Marcia reports that this recipe is easy to fix, and everyone loves it.
Ingredients:
2 cans cream-style corn
3/4 pound jack cheese, grated or cubed
1 cup flour
2 well-beaten eggs
Green chilies, as desired
Salt and pepper to taste
Method: Mix corn and flour together until flour lumps dissolve. Blend beaten eggs into corn mixture. Add salt and pepper. Pour half of the mixture into a greased baking dish. Place grated cheese and green chilies on top of the corn mixture. Top with remaining mixture and bake approximately 1 hour, or until pie is firm. Cool. Cut into squares and serve.
Green Chili Cheese Rice
by Gail Wagner
Gail Wagner has taught blind children for nineteen years in Albuquerque, New Mexico. She has been an active member of the NFB since she was sixteen and currently serves on the board of directors of the Albuquerque chapter.
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Gail
Wagner
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Ingredients:
6 ounces diced green chilies (hot or mild)
1 cup sour cream
1 cup Monterey Jack cheese (cubed)
2 cups instant rice
1 teaspoon garlic powder
1 teaspoon salt
Paprika for garnish
Method: Prepare the rice according to package directions. While the rice is still hot, stir in all the other ingredients using a wooden spoon. Place the rice mixture into a buttered baking dish. Cover and bake at 350 degrees for about thirty minutes, until the mixture is bubbly. Remove from oven and lightly sprinkle with paprika. Serves eight to ten as a side dish.
Caramel Apple Dip
by Veronica Smith
Veronica Smith joined the NFB in 1989 and says that she has loved every moment since. She has served as chapter secretary and board member. She also recruits associates. She is a happy wife and mother.
Ingredients:
4 or 5 tart apples, peeled, sliced, and cored
1/2 cup pineapple juice
16 ounces soft cream cheese
3/4 cup brown sugar
1 tablespoon vanilla
Method: Place apple slices into 1/2 cup pineapple juice and refrigerate overnight. In another bowl beat cream cheese, vanilla, and brown sugar until smooth. Refrigerate that mixture overnight also. When ready to serve, drain pineapple juice from apple slices and dip each into the sweetened cream cheese.
Gold Bars
by Jessica Bachicha
Jessica Bachicha is an active member of the NFB of New Mexico. She was a 2003 NFB scholarship winner and is currently a student at the University of New Mexico.
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Jessica
Bachicha
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Ingredients:
2 cups crunchy peanut butter
2 cups Rice Krispies
2 cups powdered sugar, sifted
4 tablespoons melted margarine or butter
2 tablespoons light corn syrup
11 standard Hershey chocolate bars, melted
Method: Mix peanut butter, Rice Krispies, powdered sugar, melted margarine, and light corn syrup until well blended. Press mixture evenly into a 9-by-13-inch pan that has been lined with plastic wrap over light oil. Melt chocolate bars in double boiler. Spread evenly over Rice Krispie mixture; chill until set but not hard (chocolate will begin to lose its shiny appearance). Cut into pieces of desired size. Return to refrigerator until chocolate has hardened completely. Remove from pan and store in tightly covered container in refrigerator until ready to serve.