Braille Monitor                                     November 2017

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Recipes

Recipes this month come from the National Federation of the Blind of Idaho.

Taco Soup
by Susan Bradley

Susan Bradley is the president of the Treasure Valley Chapter in Boise, Idaho, and secretary of the Idaho affiliate. She has been a member of the NFB since 2000, when she found out she was legally blind due to retinitis pigmentosa. Susan works part-time at the Commission on Aging, and she loves working with seniors and blind people of all ages. This recipe is one that she and her sister like to share with friends.

Ingredients
1-1/2 pounds ground beef
1 small can stewed tomatoes
1 can kidney beans, drained
1 15-ounce can chili beans with juice
1 can corn with juice
1 small onion
1 8-ounce can tomato sauce
1 envelope mild taco seasoning

Method: Boil these ingredients together for fifteen minutes. Serve on top of Fritos corn chips; then add shredded cheese and sour cream on top. This is a great fall and winter dish.

Green Beans with Onions and Almonds
by Dana Ard

Dana is the current president of the National Federation of the Blind of Idaho. She is also a member of two choirs and a thirty-five-year member of Toastmasters. She adapted this recipe and says that it is a good alternative to the traditional green bean casserole. Dana has used it as a part of Thanksgiving dinner with her family.

Ingredients:
2 teaspoons olive oil
4 cups sliced onions (about 2 large onions)
1 16-ounce package frozen green beans
1/4 cup slivered almonds
Salt and pepper to taste

Method: Heat the oil in a nonstick fry pan. Add onions and cook, stirring often, for twenty-five to thirty minutes until tender and lightly brown. Cook green beans according to package directions or until desired tenderness. Drain and add to onions. Toast almonds if desired and add to beans and onions.

Jan’s Brownies
by Dana Ard

Jan Gawith has been in the Federation since 1960 and has attended fifty-six consecutive national conventions. Jan taught home ec at the Idaho Commission for the Blind and Visually Impaired, and Dana remembers her time in that class and the lesson she learned from her fellow Federationist: “Jan was a wise teacher. She knew I could learn to open a can, but she also knew that I didn’t have to open all the cans to be successful. She had high expectations, but she modified her curriculum to fit my abilities as a student. I am grateful for her wisdom.”

Ingredients:
1 stick softened butter or margarine
1 cup sugar
1 teaspoon vanilla
4 eggs
1 cup plus 2 tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
1 pound can Hershey’s chocolate syrup

Method: Cream together butter, sugar and vanilla. Add eggs one at a time, stirring after each addition. Add flour, baking powder, and salt, then mix. Add chocolate syrup, and mix to combine. Grease a ten-by-fifteen-inch baking pan. Bake at 350 for twenty-five to thirty minutes, checking with a toothpick after twenty-five minutes. Frost with recipe listed below.

Frosting:
6 tablespoons real butter, softened
6 tablespoons milk
1-1/3 cups sugar
1/2 cup chocolate chips
1/2 teaspoon vanilla
pinch of salt

Method: In a medium saucepan combine butter, milk, and sugar, bring to a rolling boil and cook for one minute. Remove from heat and add chocolate chips, vanilla, and salt. Beat until smooth. Pour evenly over brownies.

Grandma’s Potato Rolls
by Dana Ard

This is an old family recipe; Dana’s grandmother made these rolls every year for Thanksgiving and Christmas.

Ingredients:
1/2 cup mashed potatoes (1 small potato)
1/2 cup milk
1 egg well beaten
1/3 cup butter
1/4 cup sugar
3/4 teaspoon salt
2-1/2 cups flour
1 package active dry yeast
1/4 cup lukewarm water

Method: Scald milk. Add butter, sugar, salt, egg, and potato. Combine yeast and water and add. Add 1/2 cup flour and mix well. Add more flour to make dough that you can mix with your hands. Let rise for one hour. Roll out on floured board or pastry cloth. Cut dough using a glass. Fold each circle over and pinch edges to close. Let rise twenty to thirty minutes. Bake on cookie sheet at 375 for fifteen to twenty minutes.

Huckleberry Cream Cheese Squares
by Mary Ellen Halverson

Mary Ellen is a longtime member of the NFB and a current member of the Treasure Valley Chapter. She has attended numerous state and national conventions and is a much-loved and valuable member of the NFB of Idaho. Huckleberries are a variety of wild berry native to the northwestern United States and Canada.

Ingredients:
Graham cracker layer:
1 13-1/2 ounce package graham cracker crumbs
3/4 cup margarine, melted
1/2 cup sugar

Huckleberry filling layer:
3 cups huckleberries
1/4 cup cornstarch
1/4 cup sugar

Cream cheese layer:
2 8-ounce packages cream cheese
1 cup sugar
1 12-ounce carton Cool Whip, thawed
2 teaspoons vanilla

Method: Bring huckleberries, cornstarch, and sugar to boil. It should be a little thick; if it's too thick to stir, add a LITTLE bit of water at the beginning. Set this aside to cool, or put it in the refrigerator. Combine graham cracker crumbs, sugar, and melted butter. Press half of the mixture into bottom of foil-lined nine-by-twelve-inch pan. Mash cream cheese until soft, and gradually beat in sugar and vanilla. Fold in whipped topping. Layer half of the cream cheese layer on top of the graham cracker mixture in pan. Then spread all of the cooled huckleberry mixture on top of the cream cheese layer. Then layer the second half of the cream cheese mixture and top with the second half of the crumb mixture. Refrigerate before serving.

Homemade Ice Cream
by Sandy Streeter

Sandy Streeter is a longtime member of the NFB and has served in many capacities and on many committees in several affiliates and chapters. She is the current president of the Snake River Valley Chapter and the first vice president of the NFB of Idaho.  Sandy says, “This is a homemade ice cream recipe, which my daughter Erin feels she has tweaked from her dad’s recipe. In our family, homemade ice cream was always a birthday tradition while my children were growing up.  It didn’t matter the time of the year. Enjoy!”

Ingredients:
5 egg yolks
2/3 cup sugar
2 cans condensed milk
4-2/3 cups milk
1-1/3 cups heavy whipping cream
1-1/2 tablespoons vanilla

Method: Beat egg yolks and heavy cream; then add sugar and mix. Add condensed milk and mix.  Add remaining milk and vanilla, and mix one final time. Pour into your ice cream container, and I like to add enough milk to bring the mixture up to the mark in your container. Have fun cranking your ice cream freezer or sit back and let the electric one do the work. Makes four quarts. 

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