Braille Monitor                                                    May 2008

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

Peach Cobbler
by Muriel Brown

Muriel Brown is from Charlotte. She has been the president of the NFB of Mecklenburg County for several years. Muriel, her husband Win, and his guide dog Baker live in a co-op, one of only two in the state of North Carolina.

1 stick margarine
1 cup self-rising flour
1 cup sugar
1 cup milk
1 large can peaches, drained

Method: In a 9-by-13-inch baking dish, melt margarine. In a bowl mix self-rising flour, sugar, and milk until smooth. Pour over margarine. Place drained peaches on top. Do not mix. Bake in a 375-degree oven for forty-five minutes.

Italian Beef and Olives
by Muriel Brown

1 1/2 pounds stewing beef
1 small onion, chopped
12 stuffed green olives
1 eight-ounce can tomato sauce
1 clove garlic, chopped
A pinch of pepper

Method: Combine all ingredients and place in a covered bakeware dish. Bake in a 325-degree oven for three hours before serving.

Carrot Salad
by Muriel Brown

1 pound carrots, grated
1 can crushed pineapple
1 cup miniature marshmallows
1 can angel-flake coconut
1 cup raisins, softened in hot water and drained

Method: Mix all ingredients in a bowl, sprinkle with salt, and add mayonnaise until preferred consistency and flavor.

Broccoli Casserole
by Muriel Brown

1 16-ounce bag frozen broccoli, cooked
1 10 1/2-ounce can condensed cream of mushroom soup
2 cups cooked rice
1/2 stick butter
2 cups sharp cheese, grated

Method: Place all ingredients in a 9-by-13-inch baking dish, reserving one cup of the cheese to sprinkle on top. Bake at 350 degrees for forty-five minutes.

Spiced Pecans
by Win Brown

1 egg white, slightly beaten
2 tablespoons water
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 cups pecan halves

Method: Combine all ingredients except pecans and mix well. Toss the pecan halves in the egg white mixture to coat all nuts evenly. Arrange coated pecans on a well-greased baking sheet and bake at 200 degrees until nuts are completely dry. This will take a couple of hours. Stir nuts occasionally. Allow to cool and refrigerate in a tightly closed container. Dishes of these nuts make delicious nibbles before or after dinner.

Lemon Chess Pie
by Pat McClean

Pat McClean is one of our newest members. She just joined the Mecklenburg County Chapter.

1 unbaked 9-inch deep-dish pastry pie shell
2 cups sugar
1 tablespoon flour
1 tablespoon cornmeal
4 unbeaten eggs
1/4 cup melted butter
1/4 cup lemon juice (freshly squeezed is better than reconstituted)
2 teaspoons grated lemon zest
1/4 cup milk

Method: Toss the sugar, flour, and cornmeal together. Beat in eggs one at a time. Then beat in milk, melted butter, lemon juice, and lemon zest and blend well. You can use an electric mixer or wooden spoon or whisk for this job. Pour custard into pie shell and bake at 350 degrees for thirty-five to forty-five minutes. Pie is done when golden brown or when toothpick or knife inserted in center comes out clean.

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