-Begin Recipe Export- QBook version 1.00.14

Title: REAL YANKEE BAKED BEANS
Keywords: 95, brl monitor, nfb, dry beans

                       by Jody W. Ianuzzi
     Jody Ianuzzi is an active member of the NFB of New
Hampshire.

Ingredients:
2 pounds yellow eye beans (or soldier beans)
dash baking soda
1 large onion, diced
a piece of salt pork, cut in half
1 teaspoon dry mustard
1/3 cup molasses
1/3 cup maple syrup
1/2 cup each brown and white sugar
salt to taste

     Method: Put beans in pot, cover with water, and soak
overnight. Then drain water. Replace beans in pot, cover with
fresh water, and add a dash of baking soda. Bring to a boil, then
remove from heat. Drain the water. Add half of onion and pork to
beans in pot. Cover with water. In a separate bowl combine
mustard, molasses, maple syrup, sugars, and salt. Add mixture to
beans. Place other half of onion and salt pork on top. Cover and
bake in oven at 250 to 350 degrees all day. Add water if needed.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: SCALLIONS WITH BACON
Keywords: 95, brl monitor, nfb

                          by Ed Meskys
     Ed Meskys is the immediate Past President of the NFB of New
Hampshire. He was given this recipe by his mother. He often
prepares this dish for lunch in the spring.

Ingredients:
6 bunches fresh scallions
6 slices bacon

     Method: Trim wilted ends from scallions and remove roots.
Cut into half-inch lengths. Cut bacon into quarter-inch squares.
In large frying pan rapidly saute bacon bits until some grease is
rendered and bacon begins to crisp. Add scallions and continue to
saute until it wilts down to a small fraction of its original
volume. Serve over real rye bread. Serves two.
     Note on the rye bread--if you are fortunate enough to live
in an area like New York City or Chicago, where you can buy
Lithuanian bread, get that. It can be found in Lithuanian,
Polish, and German meat markets and specialty stores. Otherwise
make do with as firm a Jewish light rye as you can find.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: MACARONI AND COTTAGE CHEESE CASSEROLE
Keywords: 95, brl monitor, nfb

                          by Ed Meskys
Ingredients:
1 24-ounce container cottage cheese
1 teaspoon salt
3 eggs, slightly beaten
1/2 pound macaroni (elbows or springs)

     Method: Boil macaroni according to package instructions in
salted water and drain well. In large basin spread cottage cheese
and rub against bottom with soup spoon to break up curds. Add
salt, eggs, and mix well. Add macaroni, mixing well. Pour into 2-
quart casserole dish. Bake 1 hour at 375 degrees. Serve with
lightly salted sour cream. Serves four.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: CHICKEN AND SHERRY
Keywords: 95, brl monitor, nfb, casseroles

                          by Ed Meskys
Ingredients:
1 pound boneless chicken thighs, diced
1 large onion, cut into 8 pieces
1 cup (2 small cans) sliced mushrooms, drained
1 cup sherry
1 teaspoon powdered chicken bouillon
1/2 teaspoon paprika
 1/4 teaspoon pepper
1/2 teaspoon thyme
2 garlic cloves, minced
1 bay leaf
1 tablespoon parsley flakes

     Method: Stir all ingredients together in covered casserole
dish and bake at 350 degrees for 1 hour. Serve over rice.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: PIZZA LOAF
Keywords: 95, brl monitor, nfb, turkey

                          by Ed Meskys
Ingredients:
10 ounces ground turkey
1/2 cup chopped onion
1/2 cup plus 1 tablespoon flour
1 cup tomato sauce
 1/4 cup chopped green pepper
 1/4 cup fresh basil and fennel
1/3 teaspoon oregano
3 ounces shredded mozzarella
1 teaspoon oil
1 egg, lightly beaten
1/2 cup milk
1/2 teaspoon salt
1 tablespoon ground parmesan

     Method: In frying pan sprayed with cooking spray saute meat
with onion. Add tomato sauce and 1 tablespoon flour. Bring to
boil, add green pepper and all spices. Pour into greased loaf
pan. Sprinkle mozzarella over mixture. In bowl mix egg, milk,
oil, and salt. Add remaining flour, stir, and pour over contents
of loaf pan. Sprinkle with parmesan. Bake in 425-degree preheated
oven for 25-30 minutes.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: ORANGE FANTASY COOKIES
Keywords: 95, brl monitor, nfb, cookies

                          by Ed Meskys
Ingredients:
1/2 cup real butter
1/3 cup sugar
1/3 cup brown sugar
2 eggs
2 cups flour
1 ounce orange extract (yes, a full ounce)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
1/2 cup semi-sweet chocolate bits
1/2 cup chopped walnuts

     Method: Cream butter with sugar. Then add eggs and orange
extract. Mix in flour, baking soda, and salt. Mix in nuts,
coconut, and chocolate. Drop by tablespoonfuls on cookie sheet.
Bake 8 to 10 minutes at 350 degrees. Makes about 24 cookies.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: KRUPNIKAS
Keywords: 95, brl monitor, nfb, liquor

                  (Lithuanian Christmas Liquor)
                          by Ed Meskys
Ingredients:
1/2 gallon 100-proof vodka, or 190-proof Ever-clear drinking
alcohol
1 ginger root, sliced thin
8 cinnamon sticks
1 tablespoon ground orange peel
1 tablespoon ground lemon peel
1 tablespoon mace
2 teaspoons whole cloves
5 pounds honey

     Method: Soak spices in vodka for at least one month, then
strain. Boil honey in one quart of water to dissolve. Mix with
flavored vodka. Let stand at least one week and siphon off clear
liquor. The remaining sludge does not look pretty, but is
excellent in coffee.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: PETITE PIZZAS
Keywords: 95, brl monitor, nfb, pizza

                   by John E. Parker

     John Parker is President of the NFB of New Hampshire and
First Vice President of the Lakes Region Chapter.

Ingredients:
English muffins
Pizza, spaghetti, or barbecue sauce
Cheese (your choice) shredded or diced into small pieces
Your favorite meats, shopped into small pieces
fresh vegetables, chopped

     Method: Slice or fork split the English muffins, then toast
them. Ladle the sauce onto the muffins and spread. Sprinkle with
cheese and add any combination of toppings. Cook in microwave on
high for 30 seconds, rotate a quarter turn, and cook for 30
seconds longer. Your microwave may be different, so test one
before doing more. Toaster oven and broiler users, keep checking
until cheese is melted. These little pizzas make great
appetizers, midnight snacks, and quick meals.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: PENNE CON ASPARAGI, CARCOFI SALAMI
Keywords: 95, brl monitor, nfb, pasta, italian

                         by Joe Ruffalo

     Joe Ruffalo is President of the NFB of New Jersey.


Ingredients:
12 spears asparagus, cooked until tender, then cut into three
pieces
20 slices salami di Napoli or other high-quality brand, cut into
thin strips
8 artichoke hearts, cooked and quartered (You can use tinned
ones; but fresh are better.)
2 tablespoons olive oil
black pepper, freshly ground
Parmesan cheese, freshly grated
penne or similar shaped pasta

     Method: Amounts of all the above ingredients are
approximate; I tend not to weigh anything but use what seems
right. Begin cooking the pasta according to package directions.
When it has about five minutes left to cook, in a frying pan
begin sauteing salami, and once some fat is rendered, add the
olive oil and cook for about one minute. Don't worry if bits of
the meat get crispy. Add the artichokes and cook for about one
more minute, then add the asparagus and cook for another minute.
Season with lots of black pepper. Once it is cooked al dente,
drain the pasta and place it in a large bowl. Toss the meat
mixture with the pasta and sprinkle with parmesan cheese and a
handful of chopped parsley. Serve this with hot ciabbata bread
and a side salad of thinly sliced tomatoes, sprinkled with thinly
sliced celery and a dressing of balsamic vinegar, olive oil, and
fresh black pepper. As a variation, when courgettes (or any
squash) come into season, substitute these for the asparagus. Be
sure that they are no larger than a man's little finger. Cut them
into about 4 pieces, cook them until they are tender crisp, and
fry them with the rest of the ingredients.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: STIR AND BAKE CARROT CAKE
Keywords: 95, brl monitor, nfb, cakes

                         by Gloria Lewis

     Gloria Lewis serves as Treasurer of both the Northern
Chapter and the NFB of New Jersey.

Ingredients:
3 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
1 1/4 cups salad oil
1 teaspoon vanilla extract
3 1/4 cups loosely-packed shredded carrots (about 7 medium sized
carrots)
1 12-ounce box pitted prunes, chopped
1 3-ounce can pecans, chopped (about 1 cup)

     Method: Preheat oven to 350 degrees. Grease and flour a 10-
inch round cake pan. In large bowl sift the first six ingredients
and mix with a spoon. In small bowl, with a fork beat eggs
slightly; stir in salad oil and vanilla. Stir egg mixture, 3 cups
carrots, prunes, and pecans into flour mixture just until flour
is moistened. Spoon batter into pan. Bake for fifty-five to
seventy minutes or until center of cake springs back when gently
pressed. Cool in pan ten minutes. Remove from pan and cool
completely on wire rack. Frost with the following:

                      CREAM CHEESE DRIZZLE

Ingredients:
1 3-ounce package cream cheese, softened
 3/4 cup confectioner's sugar
3 tablespoons milk
1 tablespoon margarine or butter
1/2 teaspoon vanilla

     Method: With mixer at medium speed, blend cream cheese,
sugar, milk, margarine, and vanilla until smooth. Spread over
cake. Garnish with more shredded carrot.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: PUMPKIN CHEESE CAKE
Keywords: 95, brl monitor, nfb, cheesecake, desserts

                       by Jerilyn Higgins

[Phot

     Jerilyn Higgins has been a member of the Federation for a
long time. She has served as both chapter and state Treasurer and
is currently a member of the state Board of Directors.

Ingredients:
1 package zwieback crackers, crushed (1-1/2 cups)
 1/4 cup sugar
6 tablespoons butter, melted
3 8-ounce packages cream cheese, softened
 3/4 cup sugar
 3/4 cup firmly packed light brown sugar
1 16-ounce can pumpkin
1 3/4 teaspoons pumpkin spice
5 eggs
 1/4 cup heavy cream

     Method: Blend crumbs, sugar, and butter in medium bowl.
Press firmly across bottom and up sides of a lightly-buttered 9-
inch springform pan and chill. Beat cream cheese in a large bowl
with electric mixer at medium speed until smooth. Gradually add
sugar until well mixed; at low speed blend in eggs, one at a
time, until light and fluffy. Add canned pumpkin, pumpkin spice,
and heavy cream, mixing at low speed. Pour into prepared crust.
Bake in oven at 350 degrees for one hour and thirty-five minutes.
Remove cake from oven and sprinkle with walnut topping. To make
topping, combine 6 tablespoons soft butter and 1 cup firmly
packed light brown sugar, and mix until crumbly. Add 1 cup
chopped walnuts, mix, and sprinkle on cake.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: MACARONI PIE
Keywords: 95, brl monitor, nfb, pies, pasta

                      by David J. DeNotaris
     David DeNotaris is currently Job Opportunities for the Blind
coordinator for New Jersey. He is also a world champion power
lifter.

Ingredients:
1-1/2 pounds ricotta cheese
black pepper to taste
garlic to taste
7 eggs
salt to taste
1 pound mozzarella
Italian cheese, grated to taste
1/2 pound thin spaghetti (broken in half)

     Method: Cook spaghetti according to package directions and
drain in colander. In a large bowl beat eggs and then add ricotta
and Italian cheese. Add salt, pepper, and garlic to taste. Cut
mozzarella into small pieces and add to mixture. Stir in
spaghetti and pour into greased baking pans. Bake at 350 degrees
from fifty minutes to one hour, or until top is lightly browned
and firm to the touch.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: SHRIMP WITH ANGEL HAIR PASTA
Keywords: 95, brl monitor, nfb, seafood, pasta

                      by Kathy Miragliotta

     Kathy Miragliotta is the newest member of the newest chapter
of the NFB of New Jersey, the Metro-Suburban Chapter. You can
always find Kathy cooking in the kitchen.

Ingredients:
1 pound shrimp, shelled and deveined
1 pound angel hair pasta (cooked according to package directions)
1 cup onion, chopped
4 tablespoons butter
1-1/2 tablespoons olive oil
1 cup dry white wine
1 1/4 tablespoons instant bouillon crystals
1-1/2 teaspoons crushed basil
1 can recipe-ready (or pasta-ready) tomatoes by Contadina
 1/3 cup grated cheese
 1/4 cup snipped fresh parsley
1/2 teaspoon salt
 1/8 teaspoon pepper

     Method: Cook onions in butter and oil till tender. Stir in
the wine, bouillon crystals, basil, salt, and pepper. Bring to a
boil and reduce heat. Simmer uncovered for twelve to fifteen
minutes or until two-thirds of the liquid has evaporated. Halve
shrimp and add to wine mixture. Cover and simmer for five minutes
(or until shrimp are tender). Stir in tomatoes and heat through.
Toss pasta with melted butter, add shrimp mixture, cheese, and
parsley. Toss gently until pasta is well coated.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: PENNE WITH VODKA SAUCE
Keywords: 95, brl monitor, nfb, pasta, sauces

                      by Kathy Miragliotta

Ingredients:
3 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 small onion, chopped (about  1/4 cup)
 1/4 cup chopped prosciutto or fully cooked Virginia ham
2 skinless, boneless chicken breast halves, cut into 1/2-inch
pieces
1/2 cup vodka
1/2 cup whipping cream
1/2 cup sliced imported Italian black olives
1 tablespoon chopped parsley
1/2 teaspoon pepper
1 16-ounce package penne or mostaccioli
2 tablespoons freshly grated parmesan cheese

     Method: Heat butter and oil in 10-inch skillet over medium
high heat. Saute garlic and onion in butter mixture. Stir in
prosciutto and chicken. Cook, stirring occasionally, until
chicken is brown. Stir in vodka. Heat on high until mixture is
quite hot. Carefully ignite. When flame has been extinguished,
stir in whipping cream, olives, parsley, and pepper. (To
extinguish flame easily, cover with lid.) Bring mixture back to
the boil. Reduce heat. Simmer, uncovered, thirty minutes,
stirring frequently until thickened. Cook penne according to
package directions. Toss together penne and sauce and top with
cheese. Makes 6 servings.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: BIZCOCHITOES
Keywords: 95, brl monitor, nfb, cookies, holidays

                        by Vicky Trujillo

     Vicky Trujillo is the President of the Albuquerque Chapter and a member
of the Board of Directors of the NFB of New Mexico. She is a secretary with
the
New Mexico Human Services Department. As a native-born New Mexican, she is
quite familiar with the fine dishes of the region. These cookies are
especially
popular for holidays.

Ingredients:
6 cups flour
1 cups sugar
2 cups shortening or lard
 1/4 cup water or wine
1 teaspoon salt
3 teaspoons baking powder
2 teaspoons crushed anise seeds
1 teaspoon vanilla or rum (or both)
2 eggs

     Method: In a large bowl cream shortening, sugar, anise seeds, eggs, and
all liquids. Add salt, baking powder, and flour and mix thoroughly. Roll out
dough and cut with cookie cutters. Sprinkle with a mixture of sugar and
cinnamon. Preheat oven and bake at 350 degrees for nine minutes. Sprinkle
again with topping before serving. Yields six dozen.
     Note: You can crush anise seeds by measuring them onto a piece of wax
paper. Fold the paper into an envelope that will contain the seeds and then
crush them using the bottom of a glass, heavy rolling pin, meat mallet, or
 other
implement.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: SALSA
Keywords: 95, brl monitor, nfb, condiments, sauces

                        by Vicky Trujillo

Ingredients:
1 large can peeled whole tomatoes
1/2 medium onion, chopped
2 ribs celery, finely chopped
5 yellow hot peppers (jalapenos) finely chopped
1/2 pound chopped green chilies, or to taste
1 clove garlic, chopped

     Method: Combine all ingredients and mix well. Use as a dip with your
favorite chips.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: GREEN CHILI CHICKEN ENCHILADAS
Keywords: 95, brl monitor, nfb, casseroles

                       by Carla Candelaria

     Carla Candelaria is the daughter of state President Joe Cordova. This
just
happens to be one of Joe's favorite dishes.


Ingredients:
3 dozen corn tortillas
1 cup vegetable oil
2 10-ounce cans cream of chicken soup
2 10-ounce cans nacho cheese soup
2 pounds boneless skinless chicken
1 medium onion, chopped
1 pound Monterey Jack cheese
1 pound longhorn cheese
1/2 cup green chilies, chopped (frozen or canned)

     Method: Simmer chicken in water until thoroughly cooked. Prepare soups
according to instructions on cans. Add chopped green chilies. Grate and mix
cheese. Fry corn tortillas until lightly browned but still soft and drain on
 paper
towels. Soak fried tortillas in chili soup sauce and line a large rectangular
casserole dish with about six. Shred chicken and spread a sixth evenly over
soaked corn tortillas. Sprinkle surface with a sixth of the onions and spread
a
sixth of cheese over all. Repeat these four layers five more times with
 remaining
ingredients. Top final layer with remaining chili sauce. Preheat oven to 350
degrees and bake for approximately thirty minutes. Serves six to eight people
generously.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: BEAN CHEESE DIP
Keywords: 95, brl monitor, nfb, dips

                        by Pauline Gomez

     Pauline Gomez is a charter member of the National Federation of the Blind


of New Mexico. She was a successful kindergarten teacher of sighted children
and operated her own school for many years. She has received much
recognition within her community, where she participates in many civic
 projects.
However, the NFB receives and benefits from most of her energy.

Ingredients:
1 large can refried beans
2 tablespoons margarine
1/2 teaspoon salt
1 cup cheddar cheese, grated
1 medium jar taco sauce
1 small can green chilies, chopped
1 bunch green onions, chopped
1 small can black olives, sliced
dash cumin
1 clove garlic, chopped

     Method: Mix all ingredients except for one third cup each cheese and
olives. Fill oven-to-table casserole dish with the mixture. Preheat oven to
350
degrees and bake casserole for twenty-five to thirty minutes, or until bubbly.


Remove from oven and sprinkle reserved olives and cheese on top. Serve with
corn chips.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: GREEN CHILI STEW
Keywords: 95, brl monitor, nfb, stews

                         by Patti Harmon

     Patti Harmon is the President of the White Sands Chapter of the NFB of
New Mexico. In 1991 the National Federation of the Blind surprised Patti by
naming her our Blind Educator of the Year. For twenty-three years she has
taught at the New Mexico School for the Visually Handicapped in Alamogordo.
She describes herself as a New Jersey girl who found green chilies in this
land
of enchantment. The flavor was so unforgettable that she made the state her
home. According to Patti, if you add chilies to any food, you become a good
cook.

Ingredients:
2 pounds ground round
2 large onions, chopped
1 clove garlic, peeled and chopped
2 large tomatoes, chopped
cumin to taste
chili powder to taste
salt and pepper to taste
12 potatoes
10 green chilies, fresh and hot (canned chilies may be substituted for a
milder
dish)

     Method: Search your kitchen for the largest pot available. Place meat in
pot, covering it with water, and set the pan on low heat. As meat cooks, add
chopped onions and garlic. Start adding cumin and chili powder. Add chopped
tomatoes. Add salt and pepper. Taste. Peel and chop potatoes and cook them in
a separate pot until tender, then drain. When meat is fully cooked, add
 potatoes
to pot. Stir, taste. Add shredded green chilies to pot. Taste. Add more
spices,
stir, taste. If desired, add flour to thicken. Taste, simmer. Fragrance
 permeates
your home. Taste. Serve or store. This stew improves with age. Serve with hot
flour tortillas and ice water.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: VEGETARIAN SHEPHERD'S PIE
Keywords: 95, brl monitor, nfb, pies, casseroles

                        by Tracy Carcione

     Tracy Carcione is an active member of the New York City
Chapter of the NFB of New York.

Ingredients:
2 turnips or 1 rutabaga
1 package frozen corn
1 package baby carrots
3 or 4 cloves garlic
1 small onion
Cinnamon
Pepper
Salt
5 potatoes
Milk

     Method: I have listed what I consider essential ingredients.
Frozen carrots may be substituted for baby carrots. You could
also add any other vegetable you might have in the refrigerator,
such as eggplant, cabbage, broccoli, cauliflower, green beans, or
whatever else seems good to you.
     Chop the turnips into small pieces. If you use rutabaga
instead, steam it for a few minutes to soften it. Also steam the
baby carrots. Cut any other fresh vegetables into small pieces.
Chop the onions and garlic and saute them until soft. Put all the
vegetables in a deep casserole dish. Season generously with
cinnamon and pepper. Add any or all of the following: cumin,
allspice, sage, rosemary, and thyme. Make mashed potatoes. I
usually cook the potatoes in the microwave, then take off the
skins when they've cooled a little. Put the potatoes in a bowl
with about  1/4 cup of milk and beat until smooth, usually about
two minutes. If the consistency isn't right, add more milk and
beat until smooth. Spread mashed potatoes over the vegetables so
they form a crust (about  1/8 to  1/4 inch thick). Bake at 350
degrees for forty minutes. Serves two people generously with
leftovers.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: RHUBARB BREAD
Keywords: 95, brl monitor, nfb, breads, quickbread

                        by Tracy Carcione

Ingredients:
1/2 cup milk
2 teaspoons lemon juice
 3/4 cup light brown sugar
 1/3 cup vegetable oil
1 small egg
1/2 teaspoon vanilla
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 pound fresh rhubarb, diced and dusted with flour
 1/4 cup chopped walnuts
 1/4 cup white sugar
1 teaspoons butter, softened

     Method: In a small bowl combine milk (at room temperature)
with lemon juice and let stand five minutes to sour--milk should
form small curds. In a large bowl combine brown sugar, oil, egg,
and vanilla. Beat until smooth. Sift together the flour, salt,
and baking soda. Add dry ingredients with soured milk to the
sugar mixture, beating after each addition, until smooth. Fold in
rhubarb and nuts. Pour batter into buttered 4-by-8 loaf pan.
Combine white sugar and butter and sprinkle over batter. Preheat
oven to 325 degrees. Bake for one hour or until golden. Let the
bread cool in the pan for ten minutes, then remove from pan to a
rack to finish cooling.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: SPUR-OF-THE-MOMENT OMELET
Keywords: 95, brl monitor, nfb, eggs, omelet

                         by Lori Stayer

     Lori Stayer is a Job Opportunities for the Blind Coordinator
for New York and Editor of the Writers Division quarterly
magazine, Slate and Style.

Ingredients:
4 eggs
4-ounce can bean sprouts
4-ounce can corn
1 small onion, diced
3 to 4 mushrooms, thinly sliced
1 ounce green squash, diced
1 ounce shredded Muenster cheese
Salt & pepper to taste

     Method: Saut the vegetables in a minimal amount of oil on a
big griddle. Beat eggs and pour over sauted veggies. Add shredded
cheese. Turn mixture several times with a spatula till the egg is
cooked. Serves two meal-sized portions

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: CHICKEN FRANCAISE
Keywords: 95, brl monitor, nfb, poultry

                        by Debbie Miller

     Debbie Miller is a member of the Syracuse Chapter of the NFB
of New York.

Ingredients:
6 boneless chicken breasts, skinned and pounded
1 egg, slightly beaten
Italian bread crumbs
Olive oil
1 stick butter
3 cups white wine
2 cups mushrooms, sliced
2 tablespoons lemon juice
2 tablespoons oregano
3 teaspoons garlic powder
Poppy seeds

     Method: Dip chicken in egg, then bread crumbs. Saut in oil
and butter until brown. Bake in oven with wine, mushrooms, lemon
juice, oregano, and garlic powder for one hour in a 350-degree
oven. Serve over buttered egg noodles and sprinkle with poppy
seeds.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: SAUSAGE POTATO CASSEROLE
Keywords: 95, brl monitor, nfb, casseroles

                       by Sharon Thompson

     Sharon Thompson is a member of the Syracuse Chapter of the
NFB of New York.

Ingredients
1 pound bulk pork sausage
1 10-3/4-ounce can cream of mushroom soup, undiluted
 3/4 cup milk
 1/4 cup chopped onion
1/2 teaspoon salt
 1/4 teaspoon pepper
3 cups thinly sliced peeled potatoes (about 1 1/4 pounds)
1 cup (4 ounces) cheddar cheese, shredded

     Method: In a large skillet cook sausage until it is no
longer pink, drain. In a bowl combine soup, milk, onion, salt,
and pepper. In an ungreased 11 by 7 by 2 inch baking dish, layer
half the potatoes, then half the soup mixture, then half the
sausage. Repeat these three layers. Cover and bake at 350 degrees
for one and a half hours or until the potatoes are tender.
Uncover and sprinkle with cheese. Return to oven and bake
uncovered until cheese is melted (about five minutes). Yields
four to six servings.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: SHEILA'S FAMOUS POTATO SOUP
Keywords: 95, brl monitor, nfb, soups

                        by Sheila Greene

     Sheila Greene is a member of the Syracuse Chapter of the NFB
of New York.

Ingredients:
4 medium onions, chopped
8 carrots, chopped
1 13-ounce can evaporated milk
1 stick butter or margarine
4 stalks celery, chopped
8 potatoes, sliced
1 16-ounce can cream style corn
Pinch curry powder

     Method: Cook onion and celery in 2 cups water. Add carrots
and potatoes. Cook until all are tender. Add butter, milk, curry
powder, and corn. Simmer gently for fifteen minutes. Do not boil.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: SAUERBRATEN
Keywords: 95, BRL MONITOR, NFB, GERNAN, MEATS

                          by Micki Webb

     Micki Webb is a member of the Syracuse Chapter of the NFB of
New York.

Ingredients:
3 to 4 pound beef or venison roast
3 cups water
1 cup vinegar
3 tablespoons sugar
1 small bottle catsup
8 to 12 whole cloves
6 to 10 bay leaves
2 large onions
Salt and pepper to taste

     Method: Place meat in medium roaster and add all other
ingredients. Cover and roast in moderate oven (about 350 degrees)
until tender (about 2 to 3 hours). Remove meat, cool, and slice
as thinly as possible. Thicken and strain gravy. Return meat to
gravy and chill overnight. Heat and serve with fried noodles.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: BREAKFAST CASSEROLE
Keywords: 95, BRL MONITOR, NFB, CASSEROLES

                         by Hazel Staley

     Hazel Staley was the President of the NFB of North Carolina
for many years before retiring in 1992. She is still active and
is Secretary of the Charlotte Chapter. She is also an excellent
cook.

Ingredients:
1 pound spicy hot pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
6 slices white bread, cubed
1 cup sharp cheddar cheese, grated

     Method: Brown sausage, crumble, and drain. Beat eggs with
milk, salt, and mustard. Butter a 9 by 13-inch dish and layer
bread, sausage, and cheese. Pour egg mixture over ingredients in
dish. Cover with aluminum foil and refrigerate overnight. Remove
foil and bake at 350 degrees for forty-five minutes. Serves six.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: CHEESE BALLS
Keywords: 95, BRL MONITOR, NFB

                         by Mabel Conder

     Mabel Conder has been a member of the NFB of North Carolina
since its founding in 1969. She has served in many capacities
including state Secretary, a position from which she retired in
1992. She is the chapter President in Charlotte.

Ingredients:
2 sticks butter or margarine, melted
2 cups sharp cheddar cheese, grated
2 cups Rice Krispies
2 cups all-purpose flour
1/2 teaspoon salt
 1/4 teaspoon cayenne pepper

     Method: Sift together flour, salt, and pepper. Stir cheese
and Rice Krispies into margarine mixture and add flour mixture.
Mix thoroughly. Roll into small balls and bake fifteen minutes at
350 degrees.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: PECAN SANDIES
Keywords: 95, brl monitor, nfb

                         by Mabel Conder

Ingredients:
2 sticks butter or margarine
4 teaspoons sugar
2 cups pecans, chopped
2 teaspoons vanilla
3 cups all-purpose flour

     Method: Cream butter and sugar and add vanilla. Beat until
light and fluffy. Gradually add flour and mix in nuts. Pinch into
small pieces and place on cookie sheet. Bake thirty minutes at
300 degrees. Roll in powdered sugar while still warm.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: WAYNE'S QUICK BBQ SAUCE
Keywords: 95, brl monitor, nfb, bbq, sauces

                       by Wayne E. Shevlin

     Wayne Shevlin has served as chapter President and Vice
President and in many other capacities in the Raleigh Chapter. He
has served on the NFB of North Carolina Board of Directors and
was First Vice President for several years before becoming state
President in 1994.

Ingredients:
1 cup hot BBQ sauce (I prefer Kraft)
2 tablespoons Worcestershire sauce
 1/4 cup brown sugar
pepper and onion flakes to taste
 1/4 cup white vinegar
dab mustard
1/2 cup catsup

     Method: Combine all ingredients and cook at just below
boiling point for thirty to forty-five minutes. If sauce is too
hot, cut with more brown sugar. It's great served on any kind of
meat.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: LINDA'S STATE CONVENTION MEATBALLS
Keywords: 95, brl monitor, nfb, ground meat, appetizers

                        by Linda Shevlin

     Besides being the better half to the state President,
according to Wayne, Linda serves as state chairman of the
National Organization of Parents of Blind Children of North
Carolina. She has served on the Board of Directors and as Vice
President of the Triangle Federation of the Blind in Raleigh. She
is currently chapter President.

Ingredients:
3 pounds ground beef
1 egg, well beaten
2 medium onions, chopped
1 teaspoon celery salt
1 teaspoon garlic salt
1 12-ounce bottle chili sauce
1 10-ounce jar grape jelly
Juice of 2 lemons (optional)

     Method: Combine beef, egg, onion, celery, and garlic salt.
Mix well and shape into balls about the size of a large marble.
Saut ten minutes turning often or bake at 350 degrees for twenty
to twenty-five minutes. Combine remaining ingredients and heat.
Add cooked meatballs and let simmer to blend flavors. Serve hot,
makes about fifty-two meatballs. I prefer to pour the mixture
over the meatballs and put the mixture in a tightly closed
container in the refrigerator overnight to blend. Then I heat the
meatballs before serving.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: SUGAR-FREE THOUSAND ISLAND DRESSING
Keywords: 95, brl monitor, nfb, salads, dressings

                      by Sharon Weddington

     Sharon Weddington has been a member and officer in the
Salisbury Chapter for several years. She served as a member of
the Board of Directors of the NFB of North Carolina for two terms
before being elected Treasurer of the affiliate last September.

Ingredients:
 3/4 cup low-cal mayonnaise
1/2 cup spicy tomato sauce
3 tablespoons minced dill pickle or relish
1 tablespoon minced chives or onions
1 tablespoon green pepper, minced
2 packets Equal sweetener

     Method: Blend all ingredients with a fork or wire whisk.
Cover and store in refrigerator. Best when used within two weeks.
Makes one and a half cups

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: QUICK PICKLES
Keywords: 95, brl monitor, nfb, pickles

                         by Macie Koontz

     Macie Koontz served as chapter Secretary and Vice President
in Salisbury until becoming President this year.

Ingredients:
7 cups sliced cucumbers
1 cup sliced onion
1 cup sliced green peppers
1 teaspoon salt
1 teaspoon celery seed
1 cup vinegar
2 cups sugar

     Method: Mix all ingredients, except cucumbers. Pour mixture
over cucumbers. Refrigerate. With time mixture will cover all
cucumbers. Pickles are ready to eat in one to two days.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: RED DEVIL'S FOOD CAKE
Keywords: 95, brl monitor, nfb, cakes

                         by Colleen Roth

     Colleen Roth is a member of the Board of Directors of the
NFB of Ohio and chairs the Network on Blind, Multiply Handicapped
Children, conducted by the National Organization of Parents of
Blind Children, a division of the National Federation of the
Blind. Colleen received this recipe from her grandmother. It
first appeared in a German cookbook in the 1890's. The frosting
recipe first appeared on a confectioners sugar box in the early
1930's. If the cake is made correctly, both the batter and the
chocolate cake are actually red in color. Follow the directions
exactly if you want true devil's food.

Ingredients:
2 cups granulated sugar
2 teaspoons vanilla
 3/4 cup milk
 1/4 cup vinegar
1 cup boiling water (it must be boiling)
2 teaspoons baking soda
 3/4 cup shortening
3 eggs
 3/4 cup cocoa
4 cups flour

     Method: Combine milk and vinegar and let stand for a few
minutes in a warm place to allow milk to sour. The mixture will
develop soft curds. Cream sugar, shortening, vanilla, and eggs
until smooth. Add sour milk and then flour. Then combine boiling
water, cocoa, and soda. Add this mixture to batter and mix well.
Bake at 350 degrees in one ungreased or lightly greased 13-by-9
or three 9-inch round cake pans for twenty-five to thirty minutes
or until toothpick inserted in center comes out clean. This
recipe also makes great cupcakes. Bake these for twenty minutes.
If you add an extra cup of flour, you can make drop cookies. Ice
all of these with the following frosting:

Ingredients:
1 3/4 cups confectioners sugar
1 egg
pinch of salt
6 soup spoonfuls of cocoa
2 tablespoons water
2 tablespoons margarine or butter

     Method: Mix all ingredients together and heat. Then beat in
a mixer until mixture reaches frosting consistency. This recipe
will cover one batch of cookies, cupcakes, or the sheet cake. If
you like lots of frosting, double it for the layer cake. You can
also add a little milk and turn the frosting into an ice cream
topping.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: POTATO CHEESE CASSEROLE
Keywords: 95, brl monitor, nfb, casseroles

                          by Mary Pool

     Mary Pool is President of the Stark County Chapter of the
NFB of Ohio and a member of the affiliate's Board of Directors.
For many years she chaired a catering group in her church. The
following recipe was one of the group's most popular menu items.

Ingredients:
10 large potatoes
2 small onions, chopped
1/2 pound Velveeta cheese, cubed
1 cup milk
2 tablespoons dried parsley
1/2 cup bread crumbs
1/2 cup margarine or butter, melted
1 teaspoon salt

     Method: Boil potatoes, peel, and cube as you would for
potato salad. Mix all ingredients except milk, and place in a 9-
by-13-inch pan. This recipe can be prepared to this point the day
before. Just add the milk at the time of baking. Bake in a 350-
degree oven for thirty to forty minutes. If mixture is soupy
after baking, add more bread crumbs and bake for an additional
ten minutes.

To serve 100 people, modify the amounts of ingredients as
follows:
40 pounds potatoes
3 to 4 medium onions, chopped
3 pounds Velveeta cheese, cubed
5 cups milk
8 tablespoons dried parsley
2 cups bread crumbs
1-1/2 cups margarine or butter, melted
5 teaspoons salt

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: HONEY BAKED CHICKEN
Keywords: 95, brl monitor, nfb, chicken

                        by Cheryl Fischer

     Cheryl Fischer is the President of the Cuyahoga County
Chapter of the National Federation of the Blind of Ohio.

Ingredients:
2 tablespoons sesame seeds
3 tablespoons honey
 1/4 cup dijon mustard
 1/4 cup white cooking wine
1 tablespoon fresh lemon juice
2 to 3 whole boneless, skinless chicken breasts (about 2 pounds)

     Method: Toast sesame seeds in small frying pan over medium
heat, three to five minutes, shaking pan frequently. Pour into
bowl and stir in honey, mustard, lemon juice, and wine. Rinse
chicken and pat dry. Arrange chicken in 9-by-13-inch baking pan
and pour sauce over top. Bake at 400 degrees, basting regularly
for fifteen to twenty minutes. Pour pan juices into bowl and
serve along with chicken.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: BANANA DESSERT
Keywords: 95, brl monitor, nfb, desserts

                        by Cheryl Fischer

Ingredients:
1 banana
 1/4 to 1/2 cup milk
walnuts, chopped
1 to 2 teaspoons honey

     Method: Chop banana into bowl. Pour milk over bananas,
sprinkle walnuts over top, and drizzle with honey.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: BLACK BEAN AND PORK STEW
Keywords: 95, brl monitor, nfb, stews

                   by Cheryl Fischer

Ingredients:
4 cups water
 1/4 cup dry black beans (or other kind)
2 hot chilies
 3/4 pound lean pork, boneless shoulder
1 cup tomatoes, chopped, peeled, seeded (can use whole from can)
1/2 cup onion, chopped
1/2 cup dry red cooking wine
1 teaspoon dried sage
1 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground cumin
 1/4 teaspoon ground cinnamon
1 clove garlic, finely chopped
2 cups of 1-inch cubed pieces of butternut squash
1 medium red bell pepper, cut into 1-inch pieces
2 tablespoons chopped cilantro

     Method: Heat water, beans, and chilies to boiling in pot.
Let boil two minutes and remove from heat. Cover and let stand
one hour. Remove chilies, heat beans to boiling, and reduce heat.
Simmer one hour in covered pot. Remove seeds from chilies and
coarsely chop the pepper. Remove fat from pork and cut meat into
1-inch cubes. Stir pork, chilies, tomatoes, onion, wine, sage,
marjoram, salt, cumin, cinnamon, and garlic. Heat to boiling,
then reduce heat and cover. Simmer thirty minutes, stirring
occasionally. Stir in squash, cover, and simmer twenty to thirty
minutes longer, or until squash is tender. Stir in bell peppers
and cilantro, cover and simmer five more minutes.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: YELLOW RICE
Keywords: 95, brl monitor, nfb, rice

                   by Cheryl Fischer

Ingredients:
2 tablespoons olive oil
3 cloves garlic, peeled and chopped
1 medium yellow onion, chopped
1 medium red bell pepper, sliced into strips
1 cup frozen peas
1 teaspoon paprika (to make rice yellow)
1 teaspoon salt
2 cups uncooked converted white rice
4 cups water

     Method: Heat oil, garlic, onion, and pepper in 4-quart pot.
Saut till tender. Add water, rice, salt, paprika, and peas.
Cover pot and simmer over low heat till rice is tender and liquid
is absorbed (about twenty to twenty-five minutes).

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: STUFFED BREAST OF LAMB
Keywords: 95, brl monitor, nfb, lamb

                   by Kathy Arthurs

     Kathy Arthurs is the President of the Parents of Blind
Children Division of the NFB of Ohio.

Ingredients:
3 pounds boned breast of lamb
1 teaspoon salt
 1/4 teaspoon pepper
1 tablespoon onion, minced
1/2 cup celery, diced
1/2 cup margarine or butter
8 cups soft bread crumbs
 1/8 teaspoon sage
 1/8 teaspoon nutmeg
 1/4 teaspoon thyme
1 egg, slightly beaten
1/2 cup boiling water
1/2 cup mint jelly
 1/4 cup vinegar
4 tablespoons flour
2 cups cold water

     Method: Sprinkle lamb with 1 teaspoon salt and  1/8 teaspoon
pepper. Saut onion and celery in butter until browned slightly.
Add bread crumbs and cook one minute, mixing gently. Remove from
heat and add remaining salt, remaining pepper, sage, nutmeg,
thyme, and egg. Toss with fork until well mixed. Place stuffing
on one side of each piece of the lamb and fold other side over
stuffing, making three or four rolls. Tie each roll with string
and place on a covered dish for baking. Bake uncovered in 450-
degree oven for fifteen minutes. Add the boiling water, cover,
and bake at 350 degrees for 1 3/4 hours, basting often. Spread
with mint jelly and vinegar combined. Bake uncovered for thirty
minutes longer or until tender, basting often. Pour off excess
fat, leaving four tablespoons in the pan with drippings. Add
flour, blend, and add two cups cold water. Cook until smooth.
Season to taste and serve with the lamb. Serves six.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: MATZO BALLS
Keywords: 95, brl monitor, cookies

                   by Kathy Arthurs

Ingredients:
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup butter
2-1/2 cups flour
 3/4 cup chopped nuts
 1/4 teaspoon salt

     Method: Mix butter, sugar, and vanilla. Work in flour, salt,
and nuts until dough holds together. Shape into small one-inch
balls. Place on ungreased baking sheet. Bake at 400 degrees for
ten to twelve minutes. Remove from pan and roll in powdered
sugar. Cool and roll in sugar again.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: 24-HOUR CABBAGE SALAD
Keywords: 95, brl monitor, nfb, salads, cabbage

                         by Pat Eschbach

     Pat Eschbach is the Treasurer of the National Federation of
the Blind of Ohio and a well known and deeply loved
Federationist.

Ingredients:
4 pounds cabbage, sliced thin or grated
2 green peppers, grated
2 carrots, grated
1 onion, grated
Dressing:
1 tablespoon gelatin softened in  1/4 cup cold water
1 cups sugar
1 cup vinegar
1 teaspoon celery seed
1 teaspoon salt
 1/4 teaspoon pepper
1 cup salad oil

     Method: Combine first four ingredients and place in a cloth
bag or cheese-cloth-lined colander to drain. After placing the
gelatin in cold water, heat the sugar and vinegar to dissolve
sugar. When the mixture is cool, add celery seed, salt, and
pepper. Add gelatin and cool to the thickness of cream. Then add
salad oil. (If you add the oil too soon, dressing will separate.)
Mix dressing with the sliced and grated vegetables and place in
refrigerator for twenty-four hours. This will keep for several
days. The flavor gets better as it stands, making it a fine salad
to prepare ahead of the occasion for which it is to be used.
Actually Pat reports that this salad will keep for weeks rather
than days under refrigeration.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: HOT SAUCE
Keywords: 95, brl monitor, nfb, sauces

                       by Linda Ziegelmann

     Linda Ziegelmann is the sister-in-law of Terry Ziegelmann,
Secretary of the National Federation of the Blind of North
Dakota.

Ingredients:
1 quart tomatoes
 1/4 teaspoon tabasco sauce
1 tablespoon cumin
1 tablespoon salt
1 teaspoon red pepper flakes
1 teaspoon onion flakes
1/2 teaspoon garlic salt

     Method: Put all ingredients in a blender or food processor
and let it chop, grate, or puree, depending on how you like your
sauce.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: APPLE CRISP
Keywords: 95, brl monitor, nfb, desserts, pies, crisp

                       by Donna Ziegelmann

     Donna is Terry Ziegelmann's mother.

Ingredients:
enough cooking apples to fill a 9 by 13-inch pan
1/2 cup margarine
1 cup brown sugar
1 cup flour
1/2 teaspoon cinnamon

     Method: Peel and slice apples into a 9 by 13-inch baking
pan. Mix margarine, sugar, flour, and cinnamon together by hand
or low-speed mixer until crumbly. Sprinkle the mixture over the
apples and bake at 350 degrees for 45 to 60 minutes, depending on
your oven. Apples should be tender when pierced with a table
knife.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: PORK CHOP CASSEROLE
Keywords: 95, brl monitor, nfb, casseroles

                       by Donna Ziegelmann

Ingredients:
2 cups Minute Rice
1 can creamed corn
1 can cream of celery soup
2 cans milk
6 pork chops
1 envelope dry onion soup

     Method: Sprinkle Minute Rice in greased 9 by 13-inch pan.
Heat soups with milk and then pour over rice. Place raw pork
chops on top of mixture. Sprinkle dry onion soup mix on top of
meat. Cover and bake for two and a half hours at 350 degrees.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: PUPPY CHOW SNACK
Keywords: 95, brl monitor, nfb

                       by Donna Ziegelmann

     Don't make the mistake of thinking this is really for
puppies; it's most popular with the two-legged kind.

Ingredients:
1 stick butter
12 ounces chocolate chips
1 cup peanut butter
12-ounce Crispix cereal
2 cups powdered sugar

     Method: Combine all ingredients except the Crispix and sugar
and melt in microwave. Toss with Crispix and stir until cereal is
coated. Place powdered sugar in a grocery bag and add the coated
Crispix. Shake well and spread on cookie sheet to cool. Then it's
ready to eat.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: EGG BAKE
Keywords: 95, brl monitor, nfb, eggs

                         by Jodi Eidler

     Jodi Eidler is Terry Ziegelmann's mother-in-law.

Ingredients:
10 slices Pepperidge Farm white bread, cubed
6 ounces Old English cheese, diced
6 ounces cheddar cheese, diced
1 pound ham, diced
6 eggs
3 cups milk
1/2 teaspoon salt
 1/4 teaspoon dry mustard

     Method: Cube six slices of the bread and place on bottom of
a 9 by 13-inch pan. Layer first the cheese and then the ham over
the bread. Place remaining four slices of cubed bread on top.
Combine other ingredients and pour over mixture. Cover and
refrigerate overnight. Bake uncovered one hour and fifteen
minutes at 350 degrees. Let stand ten minutes before serving.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: CREAMED CUCUMBERS AND TOMATOES
Keywords: 95, brl monitor, nfb, salads

                       by Bernice Walmsley


     Bernice Walmsley is Terry Ziegelmann's aunt.

Ingredients:
2 cucumbers
Sliced tomatoes (optional)
1 heaping tablespoon Miracle Whip
salt and pepper to taste
2 tablespoons brown vinegar
1 tablespoon sugar
 1/4 cup half and half to taste

     Method: Slice cucumbers and soak one hour in salt water.
Rinse cucumbers and then add the rest of the ingredients. Toss
gently and refrigerate.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: MOM'S COOKIES
Keywords: 95, BRL MONITOR, NFB, COOKIES

                         by Edna Nemeth

     Sometime after the Michigan affiliate contributed recipes
for this column, we received the following cookie recipe from Dr.
Nemeth's wife, Edna. Since this month's recipes are briefer than
some, we are including these delicious, not-too-sweet cookies for
your enjoyment.


Ingredients:
3 cups flour
1/2 cup sugar
 1/3 cup oil
 1/8 teaspoon salt
1 tablespoon vanilla
juice and grated rind from 2 lemons
1/2 cup walnuts, chopped
2 rounded teaspoons baking powder
2 eggs

     Method: Beat eggs, oil, sugar, baking powder, vanilla, and
lemon juice and peel into the flour. Gather little by little
until you can handle the dough. Knead lightly on table or board,
adding flour as needed. Work in walnuts. Divide the dough into
logs and slice. Dip slices in cinnamon sugar. Bake at 350
degrees. Watch carefully because the cookies brown quickly during
baking.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: FORGOTTEN COOKIES
Keywords: 95, brl monitor, nfb, cookies

                        by Nanette Murrin

     Nanette Murrin is a long-time member and officer in the
Tulsa Chapter and also serves as state Vice President. She was in
Baltimore last year for the Braille mentoring seminar. She and
her husband Arthur live in Tulsa and have one son, who attends
college. Those who have tasted these cookies have unofficially
renamed them "unforgettable." They get their name because you put
them in the oven, turn the oven off, and forget them till the
next morning.

Ingredients:
2 egg whites
1 teaspoon vanilla
1/2 cup sugar
1 cup chopped pecans
6 ounces chocolate chips

     Method: Have all ingredients at room temperature. Preheat
oven to 400 degrees. Beat egg whites with vanilla until foamy.
Gradually add sugar, one teaspoon at a time, then continue
beating until very stiff peaks form. Fold in chocolate chips and
nuts. Drop by teaspoonfuls on foil-covered cookie sheets. Place
cookie sheets in the oven. Turn the oven off. Leave in the oven
for six hours or overnight.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: COWBOY SOUP
Keywords: 95, brl monitor, nfb, soups

                         by Joe Triplett

     Joe is President of the Oklahoma affiliate. He is also a
student at Tulsa Junior College and runs the sound board for the
television ministry of his church. Joe serves on several consumer
committees at the state and local level. This soup is low in fat.
It takes little time to prepare and tastes wonderful when it is
football weather.

Ingredients:
1 pound ground turkey or lean ground beef
1/2 medium onion
1 can cream style corn
1 can Spanish rice
1 can tomatoes
1 10-ounce box (or 1-1/2 cups) frozen mixed vegetables
1 can chili beans

     Method: Cook meat and onion together until brown. Drain and
place in a 4-quart pot. Add all other ingredients. If you like,
you may thin the soup with either water or V-8. Cover and simmer
on low for about a half hour or until vegetables are done. Tastes
great with oyster crackers or small cheese crackers. Note: you
can vary the flavor. Use stewed tomatoes or any of the flavored
canned tomatoes. If you don't like chili beans, use plain kidney
beans instead.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: LOW FAT OVEN FRIES
Keywords: 95, brl monitor, nfb

                        by Janet Triplett

     Janet Triplett is Secretary of the state affiliate, chapter
secretary in Tulsa, and Job Opportunities for the Blind Field
Representative for Oklahoma. She has been working for five years
as a medical transcriptionist in a Tulsa hospital. Janet is
currently on a weight-loss program. This recipe is her own
invention for people who like the taste of good old-fashioned
home-fried potatoes with onions.

Ingredients:
1 pound raw potatoes
1/2 medium onion
cooking spray
1/3 cup bread crumbs
dehydrated vegetables (chopped chives, parsley, peppers)
Seasonings as desired

     Method: Preheat oven to 375 degrees. Spray a non-stick pan
with cooking spray or line a pan with foil and lightly grease
with canola oil. Rinse potatoes and cut out eyes and other
undesirable parts. Dice into small cubes. Do not drain. Peel and
dice onion and set aside. Place wet potatoes in ziplock bag (one-
gallon size is best). Add crumbs and dried vegetables. Shake
until potatoes are thoroughly mixed. Pour potatoes into prepared
pan, spreading evenly. If it is more than covering the bottom of
the pan, don't worry as long as the layer is even. Sprinkle onion
over the top and season as desired. Spray thoroughly with cooking
spray. Place in hot oven and let cook about forty-five minutes,
stirring once. Test to see if potatoes are tender. When done,
carefully remove from the pan and serve while warm.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: OVEN BEEF BURGUNDY
Keywords: 95, brl monitor, nfb, beef

                     by Brooke Williams Cook

     Brooke Williams Cook is a new Federationist, having joined
earlier this year. She is excellent at working with computers.
She is also a very recent bride. This is an oven-baked dish
similar to beef stew, but it has an interesting combination of
soy sauce and wine.

Ingredients:
2 tablespoons soy sauce
2 tablespoons flour
2 pounds beef stew meat, cut in 1/2-inch cubes
4 medium carrots, peeled and cut in chunks
2 large onions, sliced
1 cup thinly sliced celery
1 clove minced garlic
4 teaspoons black pepper
1/4 teaspoon ground marjoram
1/2 teaspoon ground thyme
1 cup dry red wine
1 cup sliced mushrooms
Cooked rice, noodles, or potatoes

     Method: Preheat oven to 325 degrees. Blend soy sauce with
flour in 3-quart Dutch oven. Add beef and toss to coat the meat.
Add carrots, celery, onion, garlic, pepper, marjoram, thyme, and
wine to meat mixture. Stir together. Cover tightly and bake at
325 degrees for one hour. Add mushrooms, stir gently, and bake
another one and a half to two hours until the meat and vegetables
are done. Serve over rice, noodles, or potatoes.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: COLD SPAGHETTI SALAD
Keywords: 95, brl monitor, nfb, salads, pasta

                       by Barbara Shelton

     Barbara Shelton is the wife of Steve Shelton, Treasurer of
the Oklahoma affiliate. Steve works as a computer programmer with
a bank in Oklahoma City. His convention presentation about his
job appears elsewhere in this issue. Additionally, Steve and
Barbara are very active with their sons in their church's youth
group.

Ingredients:
1 pound broken spaghetti (linguine is best)
1 cup grated green bell pepper
1 cup diced tomatoes
5 green onions, diced
1 small can black olives, diced
1 12-ounce bottle Viva Italia dressing
1/2 jar salad seasoning spices

     Method: Cook spaghetti according to package directions and
drain. Add salad seasonings and salad dressing while pasta is
hot. When it has cooled, add remaining ingredients. Refrigerate
at least twenty-four hours before serving.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: SEVEN-UP POUND CAKE
Keywords: 95, brl monitor, nfb, cakes

                       by Cordelia Sanders

     Cordelia Sanders describes herself as a country girl who has
been blind practically all of her life. She has been a
Federationist for many years. She has served the Oklahoma City
Chapter as Vice President and Treasurer. Currently she is on the
state board. Her hobbies include singing and reading, especially
biographies, detective stories, and "good spiritual reading."
This is one of her favorite recipes.

Ingredients:
3 cups sugar
3 cups flour
1/3 cup butter
1/3 cup Seven-Up
5 eggs

     Method: Preheat oven to 350 degrees. Cream butter and sugar
together. Add eggs one at a time, stirring after each egg.
Alternately add flour and Seven-Up, stirring slowly after each
addition. Pour into a prepared bundt pan. Bake for approximately
one hour, depending on the oven. Let cake cool a little in the
pan, gently loosening the sides of the cake when cool. Place cake
plate over pan and invert. Tap gently to loosen pan.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: CRAB AND POTATO CAKES
Keywords: 95, brl monitor, nfb, seafood

                               by Carla McQuillan

     Carla McQuillan is the President of the National Federation of the Blind
 of
Oregon. These crab cakes served with eggs and toast make a wonderful brunch
menu. Imitation or canned crab meat may be substituted if fresh crab meat is
 too
costly or difficult to find.

Ingredients:
2 potatoes, peeled and cooked
1 egg
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon pepper
1-1/2 cups buttermilk, cream, or evaporated milk
1 cup cooked crab meat
4 ounces shredded cheddar cheese
2 cloves minced garlic
2 teaspoons minced onion
3 tablespoons fresh dill, parsley, or basil
1/2 teaspoon seasoned salt

     Method: Mash potatoes and let cool. In a bowl, beat eggs and stir in
 flour,
salt, pepper, garlic, and onion. Whisk in the buttermilk. Gradually beat egg
mixture into potatoes. Fold in crab meat, cheese, and dill. Heat a large
 skillet
on medium high, then coat with non-stick cooking spray. Drop large spoonfuls
of
potato mixture into the skillet about four inches apart. Cook until crisp
 (about
five minutes per side). Keep cooked crab cakes warm in a 150-degree oven while


preparing the remaining cakes. Makes twelve to fifteen cakes.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: SALMON STEAKS WITH MUSHROOM STUFFING
Keywords: 95, BRL MONITOR, NFB, FISH, SALMON

                                by Sally Edmonds

     Sally Edmonds is Treasurer of the Lane County Chapter of the NFB of
 Oregon.
She is also Carla McQuillan's mother. Salmon is an Oregon specialty. Fresh or
frozen, it cooks very nicely in the microwave oven. This recipe has a
flavorful
mushroom and bread stuffing that forms a topping for each steak. The mixture
makes a good stuffing for part of a whole salmon too.

Ingredients:
4 salmon steaks, cut 1/3 inches thick
2 cups fresh sliced mushrooms
1/2 teaspoon salt
2 teaspoons parsley flakes
1/4 cup butter or margarine
1/4 cup chopped onion
1/3 teaspoon pepper
1 stalk (1/2 cup) chopped celery
1 tablespoon lemon juice
3 cups (3 slices) soft bread cubes
1/2 cup light cream (or evaporated milk)
lemon slices for garnish

     Method: In a two-quart (12 by 8-inch) baking dish, arrange salmon steaks
with thin ends toward center; sprinkle with 1/4 teaspoon salt. In mixing bowl
combine butter, onion, and celery. Cook uncovered on high in microwave oven
three minutes, stirring once after butter melts. Stir in bread cubes,
 mushrooms,
parsley, 1/4 teaspoon salt, pepper, and lemon juice. Toss to mix well. Spoon
on
top of salmon steaks. Pour cream over top. Cook, covered with wax paper or
plastic wrap, ten minutes or until salmon flakes easily. Garnish with lemon
slices. Makes four servings.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: HOT CRAB TRIANGLES
Keywords: 95, brl monitor, nfb, seafood, crab, appetisers

                                by Sally Edmonds

     Dungeness Crabs are plentiful in the Pacific waters off the Oregon Coast.


The crabs are a purple-brown color in the water but turn bright red when
 cooked.
The crabs measure about six inches across the back. These crab triangles make
delicious holiday hors d'oeuvres.

Ingredients:
1 8-ounce package cream cheese, softened
1 6-ounce can crab meat, drained
1/2 teaspoon dry mustard
2 tablespoons minced green onion
1 tablespoon milk
2 tablespoons finely chopped almonds
1/4 teaspoon salt
6 slices firm white bread, crusts trimmed
Dash of cayenne pepper
Paprika

     Method: Beat cheese until fluffy. Combine mustard with milk and add to
cheese with next five ingredients. Mix well and spread generously on bread
slices. Sprinkle lightly with paprika. Cut each slice in four triangles, place


on baking sheet, and bake in hot oven (400 degrees) for ten to twelve minutes,


or until well browned. Makes twenty-four.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: FIVE-CHEESE PIZZA
Keywords: 95, brl monitor, nfb, pizza

                               by Carla McQuillan

     Vegetarian dishes are prevalent in Oregon cuisine. You may choose,
 however,
to adorn this pizza with additional toppings.

Crust Ingredients:
1 pound, 2 ounces flour
1  cup warm water (90-110 degrees)
1/4 cup cornmeal
1/2 teaspoon salt
2 tablespoons olive oil
1 package active dry yeast

Topping Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
1/3 cup of your favorite spaghetti sauce
1/3 cup grated parmesan cheese
1/3 cup feta (or other goat cheese)
1/3 cup grated cheddar
1 cup grated mozzarella
1/2 cup grated provolone or romano

     Method: In the large bowl of a mixer, combine water, two tablespoons
olive
oil, cornmeal, yeast, salt, and 1-1/2 cups of the flour to make the batter.
Using a dough hook, mix the batter as you gradually add the remaining flour to


the bowl. Cover with a damp cloth and put in a warm place until dough doubles
 in
size: approximately one hour. Split the dough into three equal pieces. The
 extra
dough may be frozen in a plastic bag or container for up to six months. Dust a


rolling surface with flour. Using one piece of the dough, roll out crust to 14


inches in diameter. The crust will be thin. Place on pizza pan, rolling up
excess dough at the edges. Combine the two tablespoons olive oil and minced
garlic. Brush oil mixture onto the crust. Spread spaghetti sauce over the oil.


Sprinkle the cheeses over the sauce in the order that they appear in the
ingredients list. Bake at 450 degrees for ten to twelve minutes.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: SPINACH PIE
Keywords: 95, brl monitor, nfb, pies, vegetables

                               by Carla McQuillan

     Don't let the name fool you! This is a wonderful vegetarian main dish
that
goes well with a tossed salad and a glass of red wine. This recipe uses the
crust from the Five Cheese Pizza recipe above.

Ingredients:
Pizza crust ( dough from pizza recipe)
12 ounces fresh spinach leaves
1  cup grated mozzarella cheese
1/2 cup sliced fresh mushrooms
1/4 cup sliced black olives
1 ounce fresh basil leaves (optional)

     Method: On a floured surface roll the pizza dough into an oval about 12
by
16 inches. Layer about six ounces of the spinach on half of the oval, leaving
a
margin of 1 inch at the edge. Sprinkle 1/2 cup mozzarella over spinach. Layer
mushrooms and olives over the cheese. Place the remaining spinach over the
top.
Sprinkle the rest of the cheese over the spinach. Press down on the layer of
spinach and cheese to compress. Fold other half of the crust over the spinach
 to
form a turnover. Roll the edges of the dough together to seal the pie. Place
on
a cookie sheet and bake at 450 degrees for fifteen to eighteen minutes. Top
crust should be crisp and lightly browned. Cut pie in half. Makes two
servings.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: SUGAR-FREE BANANA CREAM FLUFF
Keywords: 95, brl monitor, nfb, desserts, diabetic, pies

                                by Gary Jeffries

     Gary Jeffries and his wife are relatively new members of the Lane County
Chapter of the NFB of Oregon.

Ingredients:
1 or 2 bananas
1 3-ounce package instant sugar-free banana pudding
1/2 pint heavy whipping cream
1 cup milk
9-inch graham cracker or vanilla wafer pie crust
2 to 4 teaspoons sweetener

     Method: Whip the heavy cream until thick. Add sweetener to taste. Add the


pudding and milk to the whipped cream. Whip until well mixed. Slice bananas
 into
1/2-inch thick rounds. Fold into the pudding mixture. Spoon into the pie crust


and smooth the top. Chill for one to two hours before slicing. Makes six to
eight servings.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
-Begin Recipe Export- QBook version 1.00.14

Title: BLACKBERRY COBBLER
Keywords: 95, brl monitor, nfb, pies, cobbler

                               by Carla McQuillan

     Blackberries grow wild throughout central and coastal Oregon. This recipe


makes a simple, no-frills cobbler that is very tasty.

Dough Ingredients:
1/3 cup sugar
1 egg
1/2 cup milk
1 cup flour
2 teaspoons baking powder
1/4 cup melted butter
1/4 teaspoon salt

Filling:
2-3 cups blackberries, rinsed
1/4 cup sugar
2 tablespoons water
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice or allspice

     Method: Mix ingredients for the dough. Pour into a greased 9-inch square
baking dish. Combine the ingredients for the filling. Stirring the berry
 mixture
will produce juice. Pour the berries and juice evenly over the dough. Bake at
350 degrees for forty-five minutes, or until the center is done. Makes nine
servings. Note: The amount of sugar added to the filling may be altered,
depending on the sweetness of the berries.

-End Recipe Export- From the tables of Paul Guido where all are welcome.
