Braille Monitor February 2008
This month�s recipes come from members of the National Federation of
the Blind of New Jersey.
Apple Crumb Cake
by Joe Ruffalo
Joe
Ruffalo is a member of the national board of directors and president of the
New Jersey affiliate. He reports that he has been cooking almost as long as
he's been eating. Here is one of his favorite recipes.
Ingredients:
1 box yellow cake mix
Eggs, oil, and water as called for in package directions
1 can sliced apples, drained
Ingredients for crumb mixture:
2 sticks butter
1/3 cup granulated sugar
1/4 cup dark brown sugar, packed
3 cups flour
2 teaspoons vanilla extract
2 to 3 tablespoons ground cinnamon
Method: Prepare cake mix according to package directions. Spread batter in a
greased 13-by-9-inch cake pan. Bake at 350 degrees for twenty minutes. Meantime
combine all crumb topping ingredients and thoroughly mix with a pastry blender
or two knives used scissors-fashion. Be sure that crumbs are well mixed. The
topping will be dark brown when the cinnamon is completely incorporated. This
will take about ten minutes. After twenty minutes of baking, pull oven rack
out and carefully and evenly arrange sliced apples and crumbs on top of cake.
Return cake to oven and bake for an additional twenty minutes. Cake is done
when toothpick inserted in center comes out clean.
Spaghetti Pie
by Jerilyn Higgins
Jerilyn Higgins is first vice president of the NFB of New Jersey, chair
of the New Jersey Scholarship Committee, and president of the Central Jersey
Chapter. She loves to cook and bake. Her friends and family always request her
baked goods at parties and family functions. Here is one her nieces and nephews
especially like:
Ingredients:
1 pound spaghetti, uncooked
1 stick butter
1 dozen eggs
1 cup parmesan cheese
8 ounces mozzarella cheese, cubed
1 stick pepperoni, cubed (optional)
1 tablespoon dried parsley
2 teaspoons dried basil
1 teaspoons dried oregano
1/4 teaspoon ground pepper
1 tablespoon minced onion
1 tablespoon minced garlic
A box of frozen spinach, chopped roasted peppers, sliced mushrooms, sun-dried
tomatoes (optional)
Method: Boil the spaghetti according to package directions while you are preparing
the filling. Drain cooked spaghetti and return it to the pot with the stick
of butter so that it melts. In a large bowl mix the dozen beaten eggs, grated
and cubed cheeses, spices, and any optional vegetables and meat you have chosen.
You can combine the elements of this mixture with a fork or an electric mixer;
I have used both methods, but I prefer the electric mixer. Toss the spaghetti
and melted butter together to coat the spaghetti. Thoroughly incorporate the
egg mixture with the spaghetti. Place mixture in a greased 13-by-9-inch baking
pan. Bake at 350 degrees for forty-five to fifty minutes. Insert knife in center
to check for doneness. Pie will feel firm to the touch when it is done. Enjoy!
Mexican-Style Chicken-Filled Tortillas
by Jerilyn Higgins
Ingredients:
4 boneless, skinless chicken breast halves, cut into thin, bite-sized strips
1 cup frozen whole kernel corn
1 cup chunky-style salsa
1 (2 1/4-ounce) can sliced ripe olives, well drained
8 (8- to 10-inch) fat-free flour tortillas
Method: Spray large nonstick skillet with cooking spray. Heat over medium-high
heat until hot. Add chicken and cook stirring for five to six minutes or until
meat is no longer pink. Stir in corn, salsa, and olives. Reduce heat to medium
and cook four to six minutes or until mixture is thoroughly heated. Meanwhile
warm tortillas as directed on package label. Spoon one fourth of chicken mixture
onto half of each tortilla. Fold tortillas to seal. If desired, serve with light
sour cream and additional salsa. Yield: four servings. Preparation time is twenty
minutes.
Salsa is a zesty condiment that rivals ketchup in popularity. To make a fresh
salsa for dipping chips or spreading on burgers, mince fresh tomatoes, onion,
and cucumber, and season with chopped fresh cilantro, hot pepper sauce, and
salt to taste.
Pumpkin Cheese Pie
by Mary Jo Partyka
Mary Jo Partyka is president of the Capital Chapter, which serves blind
people in the Trenton/Princeton area. She also serves as second vice president
of the New Jersey affiliate and as cochairperson of the New Jersey Association
to Promote the Use of Braille. Here is one of her family�s favorite desserts:
Ingredients:
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
3/4 cup pumpkin
1 teaspoon cinnamon
1 9-inch graham cracker pie shell
Method: Mix cream cheese, sugar, and vanilla at medium speed with electric mixer
until smooth. Add eggs and mix until well blended. Then mix pumpkin, cinnamon,
and one cup of the cream cheese mixture. Spread remaining cream cheese mixture
across the bottom of the pie shell and top with the pumpkin layer. Smooth surface
to make top level. Bake at 350 degrees for thirty-five to forty minutes. Refrigerate
three hours or chill overnight. Makes eight servings.
Chicken Cacciatore
by Mary Jo Partyka
Mary Jo says: �My son made this recipe for his Italian III class, and
the kids loved it.�
Ingredients:
8 chicken legs or thighs
1 cup chicken broth (approximately half a can)
Fresh mushrooms
1 cup sherry or other wine
1 can pitted black olives
Rosemary
Garlic salt
Fresh garlic
Pepper
1/2 cup vinegar
1 cup olive oil
1 jar capers
Method: Combine all ingredients and chill in the refrigerator for an hour before
cooking. Place chicken and its marinade and vegetables in a casserole in the
oven and cook uncovered at 350 degrees for an hour and fifteen minutes before
serving immediately.
Peanut Blossom Cookies
by Linda J. DeBerardinis
Linda DeBerardinis is treasurer of the Garden State Chapter and a member
of the New Jersey Scholarship Committee. Linda says, �This recipe has been in
my family for as long as I can remember and was just passed down to me last
year. I have tasted others that are similar, but not as good.�
Ingredients:
1/2 cup margarine or butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
About three dozen chocolate kisses
Method: In a large bowl with a wooden spoon or an electric mixer combine first
six ingredients in order. Be sure to incorporate each thoroughly before adding
the next. Slowly stir in the dry ingredients. Eventually you may need to use
your hands to work in the flour completely. Shape dough into balls by rounded
teaspoonfuls. Roll dough balls in additional granulated sugar on a sheet of
wax paper. Place them on an ungreased cookie sheet. Bake at 375 degrees for
six to eight minutes. Remove from oven and place one chocolate kiss on top of
each cookie, pressing down firmly. Return cookies to oven and bake for an additional
three to five minutes. It�s wise to unwrap all chocolate kisses before removing
cookies from the oven the first time. When cookies are done, remove them to
a rack to cool completely.