Braille Monitor                                                    July 2009

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This month’s recipes come from members of the National Federation of the Blind of Utah.

Simple Swedish Meatballs
by Bill and Sandy Gibson

Bill Gibson is the director of the Utah State Division of Services for the Blind and Visually Impaired. He is also the newly elected treasurer of the Weber/Davis Chapter of the NFB of Utah. Bill and Sandy are the parents of five children. They also have a few cows in their backyard, otherwise known as a pasture.

2 pounds lean hamburger
2 eggs
1/2 cup unflavored cracker or breadcrumbs
1/2 teaspoon grated fresh nutmeg (or more to taste)
Dash salt
Dash pepper
Pam or other nonstick cooking spray
3 tablespoons oil
1 can Campbell's condensed cream of mushroom soup
3/4 soup can of milk (use evaporated milk for a richer taste)

Method: Mix the first six ingredients together until well combined. Form into balls. Coat a skillet with cooking spray, then add the oil and preheat. When oil is hot, slip the meatballs into the pan and turn with spoons to brown on all sides. Reduce the heat and drain excess oil if necessary. While browning meat, combine condensed soup and milk. Pour mixture over meatballs. Simmer for twenty to thirty minutes, depending on the size of the meatballs. If you like a thicker gravy, leave the lid off; covering the pan for part or all of the simmering time will result in a thinner sauce. For more gravy add more soup and milk. Serve over hot cooked noodles or hot mashed potatoes. Great served with peas.

Utah Sheet Cake
by Jerry Nealey

Jerry Nealey was elected president of the Weber/Davis Chapter of the NFB of Utah in March of 2009 after attending a membership seminar at the National Center for the Blind. Jerry took what he learned at the membership seminar to heart and increased his chapter membership from seven to thirty-four in two months. He and his wife Julie are the proud parents of a son, Daniel.

2 cups self-rising flour
2 cups white sugar
2 sticks butter
1 cup water
4 tablespoons cocoa
2 eggs
1/2 cup sour cream

Method: Combine self-rising flower and sugar. In a saucepan bring to a boil butter, water, and cocoa. Remove from heat and beat into the flower and sugar. Add eggs and sour cream and mix well. Pour batter into a well-greased 9-by-13-inch pan and bake for twenty-five minutes at 350 degrees. Do not overbake.

Frosting Ingredients:
1 stick butter
4 tablespoons cocoa
6 tablespoons milk
1 pound confectionary sugar
1 teaspoon vanilla extract
2 cups pecans, chopped (optional)

Method: Over low heat combine butter, cocoa, and milk. Blend by stirring constantly until mixture is homogeneous. Remove from heat and stir in vanilla extract and enough confectionery sugar to make the frosting spreading consistency. If you like nuts, you can add chopped pecans. Pour over cake while it is still hot.

Fiesta Chicken Rice Bake
by Kris Cox

Kris Cox is the executive director of the Department of Work Force Services for the State of Utah, which is a cabinet position. She is also a member of the board of directors of the NFB of Utah. Kris and Randy have two boys, Tanner and Rylie.

1 can condensed cream of chicken soup
1 cup Pace thick and chunky salsa
½ cup water
1 cup corn
¾ cup uncooked white rice
4 chicken breast halves
½ to 1 cup shredded cheese

Method: In two-quart baking dish mix soup, salsa, water, corn, and rice. Place chicken on top. Sprinkle with paprika. Cover and bake at 375 degrees for forty-five minutes. Sprinkle with cheese.

Irish Style Pot Roast
by Everette Bacon

Everette Bacon serves as president of the Salt Lake Chapter and as a member of the board of directors of the NFB of Utah. He is a technology specialist with a master’s degree in rehabilitation teaching. He is married to Dr. Angela Peters.

1 4- or 5-pound rump roast
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon pepper
6 medium potatoes, washed, peeled, and quartered
3 carrots, sliced
1 onion, finely chopped
1 12-ounce can stewed tomatoes
A sprig of fresh dill weed
1 head green cabbage, cut into moon-shaped wedges
1 16-ounce bottle Guinness draft

Method: You can cook this roast in a crockpot or a Dutch oven. Combine flour, salt, and pepper on a large plate or cutting board and dredge all sides of roast in the flour mixture. In a frying pan or the Dutch oven, cook roast on all sides until it is lightly browned. Layer potatoes, carrots, and onions in bottom of crock pot. Place roast on top and pour tomatoes over it and sprinkle with dill weed. Arrange cabbage wedges on top and pour Guinness over all. Cover and cook on low in the crock pot for eight to ten hours or on high or in oven at 300 for four to five hours. Serves four to six people. Don't worry, the alcohol is cooked out of the dish.

Marla PalmerFive-Minute Microwave Caramel Popcorn
by Marla Palmer

Marla Palmer and her husband Michael are proud parents of three children (Megan, Adam, and Lauren), two of whom are blind. Marla also serves as the president of the Utah Parents of Blind Children. The NFB of Utah boasts that it has the best parents division anywhere in the country. This is due to Marla and many other parents in Utah who make it all happen.

2 packages of microwave popcorn, popped according to package directions
1/2 cup butter
1/2 cup brown sugar
1/2 cup white Karo syrup
1/2 cup sweetened condensed milk

Method: Pour popped corn into large bowl. Set aside. Cook butter, brown sugar, white Karo syrup, and sweetened condensed milk in the microwave on high for three to five minutes, until melted and boiling. Stir sauce and pour over popcorn. Mix until sauce coats all the popcorn. Let it cool for about five minutes before eating. 

Willie B's Gumbo
by William Black

William BlackWilliam Black is a 2008 national scholarship winner. He is the secretary of the Salt Lake Chapter of the NFB of Utah. He is currently working on a bachelor’s degree in culinary arts at the International Culinary School at the Art Institute of Salt Lake. Willie and his wife Amanda are the proud parents of two girls, Erica and Christin.


3/4 cup vegetable oil
1 cup bleached all-purpose flour
2 cups yellow onions, chopped
1 cup green bell peppers, seeded and chopped
1/2 cup celery, chopped
1 teaspoon salt
1 teaspoon cayenne
3 bay leaves
2 teaspoons garlic, minced
2 tablespoons vegetable oil
14 ounces boneless, skinless chicken breast, cubed but uncooked
8 cups chicken stock
Creole seasoning
1 pound smoked sausage, cut crosswise into 1/4-inch-thick slices
1/2 cup green onions (scallions), chopped (green part only)
2 tablespoons fresh parsley leaves, finely chopped
Steamed white rice, for serving

Method: Combine the 3/4 cup oil and flour in a large nonstick saucepan over medium heat. Cook, stirring constantly, until the roux mixture is dark brown, the color of chocolate, thirty to thirty-five minutes. Add the onions, peppers, celery, salt, cayenne, bay leaves, and garlic. Cook the vegetables, stirring often, until they are soft and tender, about ten minutes. Meanwhile, heat 2 tablespoons of oil in a large nonstick skillet. Season chicken with Creole seasoning (recipe below), and, when oil is hot, brown the chicken on all sides and remove from pan. Add the stock, cubed chicken, and sausage to the pan with the vegetables. Bring the mixture to a boil, then reduce the heat to medium-low, and simmer, uncovered, until the chicken is very tender, about one hour. Skim off and discard any fat that rises to the surface of the gumbo. Remove the bay leaves. Stir in the green onions and parsley. Serve immediately in shallow soup bowls over steamed white rice.

Creole Seasoning Ingredients:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Method: Combine all ingredients thoroughly. Store in a tightly covered jar. Yields two-thirds of a cup.

Sachin Pavithran addresses the 2007 banquet audience.Vegetable Samosas
by Sachin and Margee Pavithran

Sachin Pavithran won the top NFB national scholarship in 2007. He is the president of the Cache Valley Chapter of the NFB of Utah and serves on the board of directors of the NFB of Utah. Margee is the treasurer of the Cache Valley Chapter. They are the proud parents of a new baby, Maya Anne. Sachin and Margee chose this recipe because they love Indian food (Sachin was born in India), and this snack is easy to make and very tasty. Sachin became a United States citizen on September 10, 2008.

1 package spring roll pastry
3 large potatoes
3/4 cup frozen peas
1 teaspoon ground coriander
1 teaspoon ground cumin
1 small onion, chopped
2 teaspoons crushed red pepper flakes
2 tablespoons chopped cilantro
2 tablespoons lemon juice
1 tablespoon flour
1 tablespoon water
Oil for frying

Method: Boil potatoes until tender, then set aside to cool. Pour water into a small bowl with flour, and mix until it has a thin, glue-like consistency. Set aside. Chop the potatoes into small, bite-sized pieces. Place them in a medium bowl, then add peas, chopped onions, spices, and lemon juice. Mix everything together. To make samosas, place each sheet of pastry on a cutting board. Lift one corner of the pastry and brush some of the paste on the underside of the corner. Coil it toward the center and press paste-side-down against the center of the sheet so that it is glued in place. Brush paste on the other corner of that long side of the sheet and coil into a cone, pressing the pasted corner firmly against the back side of the sheet to seal. Hold the cone in one hand and stuff the open end of the samosa with about a tablespoon of filling. Coat the open lip with the flour glue. Fold the edge over. Press to seal. In a deep pan over medium heat fry three samosas at a time on one side until they brown. Then turn them over and fry on the other side. Lift them out of the pan and drain on a paper-towel-lined plate to absorb excess oil. You can serve samosas as an appetizer or as part of the main course.


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