Braille Monitor                          March 2019

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Recipes this month have been provided by the National Federation of the Blind of Missouri.

Easy Chicken Chili
by Robin House

Robin HouseRobin is currently the chairperson for the National Federation of the Blind of Missouri Sports and Recreation Division and is coordinating the 2018-2019 Anthem/USABA National Fitness Challenge in Missouri. Robin is currently working as a school counselor at Stix ECC in the Saint Louis Public Schools.

1 pound ground chicken
1 white onion, chopped
1 green pepper, chopped
2 tablespoons minced garlic
1 can diced tomatoes
1 can tomato sauce
1 can red kidney beans for chili
1 can black beans
1 package frozen corn
2 tablespoons brown sugar
Chili powder, cumin, and sriracha to taste

Method: In one tablespoon of olive oil, cook chicken, onions, green pepper, and garlic until chicken is cooked thoroughly and vegetables are soft. Use Dutch oven and any excess liquid. Add canned tomatoes, tomato sauce, kidney beans, black beans, and frozen corn. Add one can of water. Bring to a boil. Reduce heat, add brown sugar and chili seasonings, cover, and simmer for thirty minutes, stirring occasionally.

Top with cheddar cheese, sour cream, corn chips, or crackers to your taste. You can also serve over rice or noodles to make a chili mac. Recipe can be doubled. Substitutions can be made for chicken and types of beans. This recipe serves four to six, but leftovers freeze well.

Zucchini and Tomato Bake
by Pam Nestlehoff

Pam Nestlehoff is a longtime member of the Jefferson City Chapter.


1 onion, chopped
1/4 cup of butter
4 unpeeled zucchini, finely sliced
salt and pepper
celery salt, or use celery—1 to 2 cups, chopped
three large tomatoes, or use 1 can diced tomatoes
Parmesan cheese

Method: Brown onion in butter, add zucchini, and cook until soft. Season with salt, pepper, and celery salt to taste. Add tomatoes and bring to a boil. Place in one-quart casserole dish. Sprinkle generously with parmesan cheese. Bake at 350 degrees for one hour.

Note: I added browned hamburger to ours. We really enjoy it. There is so much you can do with this.

Sesame Pork Ribs in the Crockpot (AKA Chinese Ribs)
by Cari Ford

Cari Ford is a Missourian who came to us from Wisconsin. She did so in the name of love, and this is why she prepares this recipe.

1 slab boneless country-style pork ribs
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons honey
1 teaspoon white vinegar
1 clove garlic, minced
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 of a small onion, diced

Method: Trim the fat from the meat and break up the slab of ribs. I usually break them so each rib has one bone to make for easier handling. Mix the rest of the ingredients in the crockpot, then mix in the ribs. Cook on low for five to six hours. Remove heat and serve over rice. Top with toasted sesame seeds and green onions if desired.

Makes four smaller servings or two larger servings as is. This recipe is flexible, and it doubles nicely. Use a 3.5 qt. or larger crockpot. Beef ribs can probably be substituted, though I have not tried it that way.

Whole-Grain Oatmeal Raisin Cookies
by Melissa Kane

Melissa KaneMelissa is president of our Jefferson City Chapter and serves on the NFB of Missouri State Board. She really enjoys baking. Melissa is involved in most activities and projects of the NFB of Missouri which has her balancing healthy baking with her participation in the 2018-2019 Anthem Blue Cross/Blue Shield United States Association of Blind Athletes National Fitness Challenge. She adapted this recipe to incorporate more whole grains.

1 cup raisins
1 cup water
3/4 cup butter
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup flax seed
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
2 cups old-fashioned oats
1/2 cup chopped walnuts

Method: Pour water over raisins in a saucepan and simmer over medium heat until raisins are plump, this takes about ten minutes. Drain raisins, reserving the liquid. Add enough water to raisin water to equal 1/2 cup; usually, I don't have to add any additional water. Beat together butter and sugar. Add eggs, vanilla, and raisin water and beat until smooth. Next, stir in all ingredients from above list starting with the two types of flour through the ground cloves. Then stir in raisins, oats, and nuts. Drop by the spoonful onto greased baking sheets. Bake at 325 for ten to twelve minutes.

Shianne’s Fruit Salad
by Shianne Ramsey

1 apple, cored and chopped
1 orange or 2 Cuties® (clementines), peeled and sectioned
juice from 1 orange
1/4 cup sugar
1/4 cup coconut

Method: Chop apple finely with food chopper or knife. Peel and section orange and chop. Add juice from one orange, sugar, and coconut. Mix and serve.

You can add other fruit you like such as blueberries and sliced banana. Delicious for any meal or healthy snack!

Shianne’s Peanut Butter Balls
by Shianne Ramsey

1/2 cup peanut butter
1/2 cup honey
1/2 cup instant powdered milk (more or less)

Method: Mix well until smooth and make into small balls. You can roll each ball in coconut or not as you prefer. Great snack full of protein, and one of my childhood favorites!

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