Braille Monitor                                                                January 2007



The recipes this month were submitted by members of the NFB of Maine.

Peanut Butter Fudge
by Doris Featherson

Doris Featherson has been a member of the NFB of Maine for four years. She has a blind husband and two blind adult children.

2 cups granulated sugar
2 1/2 cups light brown sugar
3/4 cup milk
1/4 teaspoon salt
1 12-ounce jar peanut butter
7 1/2 ounces marshmallow cream
1 teaspoon vanilla
1 cup chopped nuts, optional

Method: Mix the first four ingredients together in a large saucepan and slowly bring to a boil so that mixture does not scorch. Allow to simmer for five minutes, then remove from heat and add the peanut butter, marshmallow cream, vanilla, and nuts. Mix completely but quickly because fudge sets fast. Pour into a buttered 13-by-9-inch pan. Allow to harden, and then cut into squares.

Whoppie Pies
by Doris Featherson

Pie Shell Ingredients:
5 tablespoons cocoa
5 tablespoons shortening
1 cup sugar
1 cup milk
1 egg
2 cups flour
1 1/4 teaspoon baking soda
1 teaspoon salt

Filling Ingredients:
3/4 cup shortening
3/4 cup powdered sugar
6 tablespoons marshmallow cream
1 teaspoon vanilla

Method: Mix first eight ingredients together. Drop by tablespoonfuls on ungreased cookie sheet. Bake at 350 degrees for fifteen minutes. Mix filling ingredients and place between two whoppie pie shells.

John Batron

Sausage Suey
by John Batron

John Batron is president of the NFB of Maine.

1 pound ground sausage
Package of 4 or 6 Italian sausage, cut in one-half-inch segments
1 medium onion, chopped
1 small can tomato paste
1 small can tomato sauce
1 can condensed tomato soup
1 medium can tomatoes seasoned with basil, oregano, and garlic
1 pound pasta (I prefer shells)
1 pound parmesan cheese, freshly grated

Method: Cook pasta according to package directions until tender. Drain and set aside. Cook sausage, onion, and link sausage in skillet until golden brown. When meat is thoroughly cooked and onions are tender, add remaining ingredients, except cheese, and mix well. Add pasta to mixture and gently stir in. Pour into greased casserole dish and top with cheese. Bake at 350 degrees for forty-five to sixty minutes until hot and bubbly.

Corn Chowder
by John Batron

4 to 5 medium potatoes
1 medium onion
2 cans cream-style corn
1/4 pound butter (1 stick)

Method: Peel and slice potatoes. Place in large pan. Add chopped onion, corn, butter, and enough water to cover all. Cook until potatoes are tender. Add enough milk to make a nice milky soup. Heat through and serve.

Rice and Chicken Mixture
by Amelia Batron
Amelia is the wife of President John Batron and mother of Brent, a travel instructor at the Colorado Center for the Blind and past president of the Maine affiliate. She has been a member of the NFB for six years. She does most of the driving for the Maine affiliate.

1 1/2 pound chicken, cut into pieces
2 medium-size bags Minute Rice or equivalent amount long-grain rice
1 bag frozen vegetables, your choice
2 cans condensed cream of chicken soup
Water or milk

Method: In a covered skillet cook chicken in a little water until tender. Cook rice according to package directions. Cook vegetables to desired doneness. Combine rice and vegetables with the chicken in the skillet, the condensed chicken soup, and one and a half to two cans water or milk. Mix well and heat through before serving.

Tomato and Cheese Chicken
by Amelia Batron

1 to 2 pounds chicken breast
1 large can tomatoes (with basil, oregano, and garlic)
1 pound parmesan cheese, grated

Method: Place chicken in baking pan. Pour tomatoes over top of chicken. Bake at 350 degrees for forty-five minutes or until chicken feels done. Sprinkle cheese on top and bake for five minutes or until cheese has melted.