-Begin Recipe Export- QBook version 1.00.14

Title: MEATBALLS
Keywords: 96, brl monitor, nfb, ground beef, italian

     These are good to make ahead of time and freeze to use as
needed.

Ingredients:
3 pounds ground beef
1 can evaporated milk
1 cup oatmeal
1 cup cracker crumbs
2 eggs
 1/4 cup chopped onion
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder
favorite spaghetti sauce

     Method: Mix all ingredients together except for spaghetti
sauce. Cover bottom of large baking dish with sauce. Make small
meatballs and arrange on bottom of baking dish. Spoon about a
teaspoon spaghetti sauce over each meatball. Bake in 350-degree
oven for 55 minutes.

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

Title: TAMALE PIE
Keywords: 96, brl monitor, nfb, pies

Ingredients:
1 1/4 pounds ground beef
1 onion, chopped
garlic, chopped to taste
salt and pepper to taste
1 tablespoon hot chili powder
1 6-ounce can tomato sauce
1 can refried beans
grated Monterey Jack Jalapeno cheese

     Method: Combine all but last two ingredients and simmer
until almost dry. Pour into a 10-inch pie plate. Add one can
refried beans, diluted with a little water. Top with grated
Monterey Jack Jalapeno cheese. Bake in 350-degree oven for 25
minutes. Serve hot with tortilla chips.

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

Title: CHINESE ALMOND CHICKEN
Keywords: 96, brl monitor, nfb, chicken

Ingredients:
4 boneless chicken breasts, skinned and cut into bite-size pieces
4 tablespoons oil
3 tablespoons flour
1-1/2 teaspoons sugar
6 tablespoons soy sauce
2 cups sliced mushrooms
1 green pepper, chopped
1 onion, chopped
1 cup sliced almonds

     Method: Stir-fry chicken in wok or large frying pan in two
tablespoons hot oil. Mix flour, sugar, and soy sauce. Add to
chicken and cook five minutes, stirring constantly. Add
vegetables. Cover and cook twenty minutes or until chicken is
tender. Brown almonds in two tablespoons oil. Drain on paper
towel, then add to chicken mixture. 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: PINEAPPLE CAKE
Keywords: 96, brl monitor, nfb, cakes

Ingredients:
2 cups flour
2 cups sugar
1 teaspoon baking soda
2 eggs
1 large can crushed pineapple with juice

     Method: Combine all ingredients in large mixing bowl. Pour
into ungreased 9-by-13-inch pan. Bake in 350-degree oven for
thirty-five to forty minutes.

Icing:
1 8-ounce package cream cheese, softened
1 stick butter, softened
1 1/3 cup powdered sugar

     Method: Combine all ingredients and beat well. Spread icing
over cake 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: PUMPKIN ROLL
Keywords: 96, brl monitor, nfb, cakes, cakeroll

Ingredients:
1 cup sugar
 3/4 cup pumpkin
3 eggs
1 teaspoon salt
1/2 teaspoon cinnamon
 3/4 to 1 cup flour
1 teaspoon baking soda
1/2 cup chopped nuts

     Method: Grease a 10-by-15-inch jelly roll pan. Cover with
waxed paper and grease the waxed paper. Preheat oven to 350
degrees. Mix all ingredients together, except nuts. Spread on
waxed paper. Sprinkle batter with nuts. Bake fifteen minutes.
Invert cake on clean towel.

Filling:
1 8-ounce package cream cheese, softened
1 tablespoon vanilla
2 tablespoons butter, softened
1 cup powdered sugar

     Method: Beat ingredients together. Spread evenly on cake and
carefully roll up, cover with plastic wrap, and refrigerate.
Note: use powdered sugar on your hands to help roll.

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

Title: CRACKER PUDDING
Keywords: 96, brl monitor, nfb, pudding, desserts

     This is a sweet desert served in many Lancaster County
family-style restaurants.

Ingredients:
5 cups milk
1 cup sugar
1 cup cracker crumbs, graham or saltine (or  Ritz and  graham)
1 cup coconut
2 eggs, separated
1 teaspoon vanilla

     Method: Combine milk, sugar, crumbs, and coconut together.
Add egg yolks and blend. Stir over medium heat until mixture
coats the back of the spoon and is slightly thickened. Remove
from heat and fold in stiffly beaten egg whites and vanilla.
Refrigerate.

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

Title: CARROT CAKE
Keywords: 96, brl monitor, nfb, cakes

                     by Alpidio Roln-Garcia

     Alpidio Roln-Garcia has a master's degree in Hispanic
studies from the University of Puerto Rico. He is a founding
member of the NFB of Puerto Rico, was its first elected
Treasurer, and now serves as President of the organization. He
characterizes himself as a hard worker and firm believer in the
Federation. He is also President of the Society of Friends of the
Regional Library for the Blind and Physically Handicapped.

Ingredients:
2 cups whole wheat flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon cinnamon
4 eggs
 3/4 cups vegetable oil
2 cups grated carrots

     Method: Sift dry ingredients together. Add oil. Beat eggs
and add to other ingredients. Add grated carrots. Mix well. (I
hand blend 1,000 times.) Grease a 13-by-9-by-2-inch pan. Pour
batter into it and put into a 350-degree oven for fifty minutes.

                            FROSTING

Ingredients:
1-1/2 cup confectioner's sugar
2 ounces butter ( stick)
4 ounces cream cheese
1 teaspoon vanilla extract

     Method: Melt butter and cream cheese. Sift sugar. Add
vanilla. Hand blend (1,000 times). Frost cake. Note: raisins and
nuts are optional as toppings

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

Title: HOT SAUCED FISH FILLET
Keywords: 96, brl monitor, nfb, fish, sauces

                     by Alpidio Roln-Garcia

Ingredients:
3 pounds fish fillets, 1/2 inch thick or more
3 tablespoons soy sauce
1 tablespoon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce, or less
1 clove garlic, crushed
Butter
Olive oil

     Method: Brown fillets in a frying pan containing butter and
olive oil. Place each fillet in aluminum foil. Fold sides and
leave top open. Having mixed soy sauce, mustard, Worcestershire
sauce, hot sauce, and crushed garlic, pour a spoonful into each
aluminum envelope. Seal envelopes and arrange in a baking pan.
Place in a 350-degree oven for twenty minutes.

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

Title: POTATO PIE
Keywords: 96, brl monitor, nfb, pies, potato

                    by Odette Quiones-Vargas

     Odette Quiones-Vargas is an excellent homemaker and a
founding and still active member of the NFB of Puerto Rico. She
is the mother of Lydia Usero, the past President of the NFB of
Puerto Rico. She's a member of the Calling Committee. She loves
to cook and watch TV game shows.

Ingredients:
2-1/2 cups ground meat stuffing
2-1/2 pounds potatoes, peeled and cut into pieces
2 tablespoons butter
2 large eggs, beaten with  1/4 teaspoon salt
melted butter

     Method: Boil potatoes with salt for twenty to thirty
minutes. Beat eggs and salt. Mash and mix well the potatoes and
butter. Add the beaten eggs and blend. Line the bottom and sides
of the dish with half of the potato mixture. Spread the stuffing
across potatoes and cover with the rest of the potatoes. Bake in
a preheated 375-degree oven for twenty minutes. Brush the top
with melted butter and bake for five to ten minutes more or until
golden. Remove from the oven and let rest ten to fifteen minutes
before serving. Note: If you are using an electric oven with a
top-heating element, before brushing on melted butter, change the
setting to broil but leave thermostat at 375 degrees.

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

Title: GROUND MEAT STUFFING
Keywords: 96, brl monitor, nfb, stuffing

Ingredients:
1 pound lean ground beef, pork, chicken, or turkey
2 tablespoons olive oil
 3/4 teaspoon salt
1 small onion, chopped
1 small tomato, chopped
1 small seeded frying pepper, chopped
1 medium garlic clove, pressed
9 small pitted green olives, chopped
1 tablespoon minced capers
 1/4 teaspoon ground oregano
1/2 cup tomato sauce

     Method: At medium temperature in a large skillet, heat the
olive oil. Saut the uncooked condiments for five minutes. Add
the olives, capers, oregano, tomato sauce, and salt. Add the meat
and cook for thirty minutes, stirring occasionally. Continue with
potato pie recipe, refrigerate, or freeze until ready to use.
This stuffing can also be used to stuff lasagna, turkey, or
chicken.

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

Title: PICKLED FISH
Keywords: 96, brl monitor, nfb, appetizers, fish

                    by Odette Quiones-Vargas

Ingredients:
3 pounds swordfish steaks, 1-inch thick
1 tablespoon salt
vegetable oil
Sauce:
1-3/4 cups olive oil
 3/4 cup white wine vinegar
 1/4 teaspoon salt
1/2 teaspoon peppercorns
2 small bay leaves
3 medium garlic cloves, peeled
3 medium onions, sliced

     Method: Pat dry and salt the fish steaks. Let stand for
thirty minutes. In a 3-quart non-reactive pan [not aluminum],
simmer the sauce ingredients (except onions) for twenty minutes.
Add the onions and simmer an additional ten minutes. Remove from
the heat and allow to cool completely. In a frying pan set over
moderate heat, saut the fish steak in -inch vegetable oil for
eight minutes on each side. Shake the pan frequently to prevent
sticking. Remove from heat and cool. As soon as the fish and
sauce cool completely, put the steaks in a tightly covered crock
or glass jar. Pour the sauce over them and cover tightly. Let
stand in a cool place for twenty-four hours to allow the fish to
absorb the flavor of the sauce. Refrigerate and serve chilled as
an appetizer.

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

Title: VANILLA FLAN
Keywords: 96, brl monitor, nfb, pies, flan

                     by Lydia Usero-Quiones

     Lydia Usero-Quiones has a bachelor's degree in education
from the University of Puerto Rico. She plans to keep studying to
obtain her master's degree in education. Presently she is working
as an English teacher at Ramirez College of Business and
Technology. She is a founding member and first elected President
of the NFB of Puerto Rico. Currently she serves as First Vice
President of the affiliate. She is also the Treasurer of the
Society of Friends of the Regional Library for the Blind and
Physically Handicapped.


Ingredients:
1 cup sugar for caramel glaze
3 cups milk
 3/4 cup plus 2 tablespoons sugar
 1/4 teaspoon salt
6 large eggs, plus 2 additional yolks
1-1/2 teaspoon vanilla
flan mold, round, 8-inch by 2-1/2-inch
larger mold for the bain-marie

     Method for Glazing Caramel: Put one cup sugar in the flan
mold over low to moderate heat for eight minutes. Stir
continuously with a wooden spoon until the sugar is completely
melted. Keep over very low heat while glazing the mold. Using
your hands and working rapidly, tilt the mold in a circular
pattern to spread the syrup evenly over surface. You want the
bottom and sides of the mold to be caramelized. Set aside to
cool.

     Method for Making Flan: Preheat the oven to 325 degrees. Add
enough water to the bain-marie mold to reach two thirds of the
way up the flan mold and set water-filled mold in the oven. Mix
well the milk, sugar, and salt without foaming and scald mixture
in a sauce pan. Don't let it come to a boil. Beat the eggs and
additional yolks lightly, just enough to blend them. Don't let
the eggs foam up because this will produce a grainy flan. Add the
scalded milk slowly to the eggs and strain. The idea is to
combine the mixtures without curdling the yolks. Add the vanilla,
pour into caramelized mold, and set in the pan already in the
oven. Bake for ninety minutes or until a cake tester inserted
slightly off center comes out clean. Remove from the oven and let
cool for two hours before refrigerating. Refrigerate covered. To
serve, invert a platter with a rim, which will hold the liquified
caramel. Note: This recipe is specially dedicated to Ollie
Cantos, President of the National Association of Blind Students.
During his visit to Puerto Rico in June, he ate tons of Vanilla
Flan. Enjoy, Ollie!

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

Title: STIRRED COCONUT CUSTARD
Keywords: 96, brl monitor, nfb, desserts, pudding

                    by Carmn Brigantti-Ortz

     Carmn is finishing her bachelor's degree in computer
programming. She plans to obtain her master's degree. She works
at the Regional Library for the Blind and Physically Handicapped.
She currently serves as second Vice President of the NFB of
Puerto Rico. She is a hard worker and active in the Society of
Friends of the Regional Library.

Ingredients:
4 cups coconut milk
1/2 cup cornstarch, dissolved into part of the coconut milk
 3/8 teaspoon salt
 2/3 cup sugar
ground cinnamon

     Method: Mix well the coconut milk, cornstarch, salt, and
sugar and strain into a heavy sauce pan. Cook at medium to
medium-high heat, stirring constantly, until it thickens. Reduce
the heat immediately to low and cook for five more minutes,
stirring occasionally. Pour into a rinsed, drained, but still
moist mold. Let cool before refrigerating covered. Separate the
sides of the custard from the mold with a fine knife and invert
it on a platter. Sprinkle the top with ground cinnamon.

-End Recipe Export-

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

Title: RHODE ISLAND QUAHOG CHOWDER
Keywords: 96, brl monitor, nfb, clam, chowder, sooups

                       by Richard Gaffney

     Our first recipe is a favorite of most Rhode Islanders,
especially the family of our former President Richard Gaffney. It
was handed down from his mother. Since Richard comes from a large
family, this recipe will feed twenty people, so plan accordingly.
Quahog (pronounced "co-hog") is a term handed down to us by
native Americans from this area. In most places it is called a
hard-shell clam.

Ingredients:
1 quart minced quahogs
10 pounds potatoes (peeled and diced)
1 large onion, chopped
2 cans tomato soup

     Method: In large pan combine quahogs with their juice,
potatoes, and onion. Cover with water. Cook on high until mixture
boils. Stir occasionally. Add tomato soup. Cook over medium heat
until soup comes to a boil again and reaches desired thickness.

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

Title: ZUCCHINI CASSEROLE
Keywords: 96, brl monitor, nfb, casseroles

                        by Ruth McGarrity

     Originally this recipe came from our former Vice President,
the late Ruth McGarrity. She served it at a picnic several years
ago and then passed it on so many other members and their
families could enjoy it.

Ingredients:
3 cups zucchini, cubed
3 eggs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 medium onion, chopped
1/2 cup grated cheddar cheese
1 cup Bisquick
1/2 cup salad oil

     Method: Place all ingredients except eggs and oil in greased
casserole. In another bowl beat eggs and oil and pour over
zucchini mixture. Bake at 350 degrees for one hour.

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

Title: BEAN AND RICE CASSEROLE
Keywords: 96, brl monitor, nfb, casseroles

                        by Mary Jane Fry

     This recipe was submitted by Mary Jane Fry, our recording
secretary. She says this recipe is a great substitute for meat.
It has lots of protein and is good with either soup or a salad.

Ingredients:
1 medium onion, finely chopped
1 clove garlic, peeled and crushed
2 tablespoons vegetable oil
2 tomatoes, peeled and chopped (or 1 can stewed tomatoes)
1 green pepper, finely chopped
2 cups cooked or canned kidney beans
1 cup long-grain rice
2 cups water
salt and pepper to taste

     Method: In a heavy casserole, saute the onion and garlic in
the oil until soft and transparent. Add tomatoes and green
peppers and then cook and stir until mixture thickens. Add beans,
rice, water, salt, and pepper. Stir occasionally, then cover and
let simmer for twenty minutes till rice is cooked and all the
water is absorbed. Rice should be fluffy and dry. Serves four.

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

Title: BREAD
Keywords: 96, brl monitor, nfb, breads

                       by Kenneth Brackett

     Kenneth Brackett is a long-time member of the NFB of Rhode
Island. He has served as President as well as in other positions
through the past twenty-five years. Another passion of Ken's is
cooking, as you will see in the following.

Ingredients:
1 package active dry yeast
1 1/4 cups warm water (105 to 115 degrees)
2 tablespoons shortening (may use margarine or butter)
2 tablespoons sugar
2 teaspoons salt
2 2/3 cups all-purpose flour

     Method: In a large bowl dissolve yeast in warm water, add
shortening, sugar, salt, and 2 cups flour. Blend well, adding the
remaining flour a little at a time while scraping the bowl. Let
it rise for about thirty minutes, punch down, and place in a
bread pan. Let it rise again for about forty minutes or until
double in size. Bake at 375 degrees for about forty-five minutes
or until loaf sounds hollow when tapped.

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

Title: CARROT CAKE
Keywords: 96, brl monitor, nfb, cakes

                       by Kenneth Brackett

Ingredients:
2 cups sugar
1 cup salad oil
4 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1-1/2 teaspoons baking soda
2 cups carrots, shredded and lightly packed
1 8-ounce can crushed pineapple
1/2 cup walnuts, chopped

     Method: Preheat oven to 350 degrees. Grease and dust with
flour a 9 by 13-inch pan. In a medium bowl stir together sugar
and oil. Beat in eggs one at a time. Stir in vanilla, flour,
baking powder, cinnamon, and baking soda. Add carrots, pineapple,
and nuts. Stir batter only enough to blend. Pour into prepared
pan. Bake for forty-five minutes or until wooden pick inserted in
center comes out clean.

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

Title: GERMAN SWEET CHOCOLATE CAKE
Keywords: 96, brl monitor, nfb, cakes, chocolate

                        by Jean Humphries

     Jean Humphries is the aunt of Barry Humphries, the affiliate
president. Barry says that he and his family have enjoyed this
delicious cake on numerous occasions.

Ingredients:
4 ounces Baker's German sweet chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 cups cake flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

     Method: Melt chocolate in boiling water. Cool. Cream butter
and sugar until fluffy. Add yolks one at a time, beating well
after each. Blend in vanilla and chocolate. Sift together flour,
soda, and salt. Add alternately with buttermilk to the chocolate
mixture, beating after each addition until smooth. Fold in beaten
egg whites. Pour into 3 8- or 9-inch layer cake pans, lined on
bottom with greased and floured wax paper. Bake at 350 degrees
for thirty to forty minutes. Cool before frosting.

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

Title: COCONUT PECAN FROSTING
Keywords: 96, brl monitor, nfb, cakes, frostings

Ingredients:
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cups butter or margarine
1 teaspoon vanilla
1-1/2 cups Baker's Angel flake coconut
1 cup pecans, chopped

     Method: Combine evaporated milk, sugar, egg yolks, butter,
and vanilla. Stir mixture to blend well. Cook stirring over
medium heat until frosting thickens (about twelve minutes). Add
1 cups Baker's Angel flake coconut (if desired) and 1 cup
chopped pecans. Cool until frosting is thick enough to spread.
Beat occasionally. Makes two 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: CHOCOLATE TORTE PIE
Keywords: 96, brl monitor, nfb, pies, chocolate

     This is the favorite pie at the Capps house.

Ingredients:
3 egg whites
dash salt
 3/4 cup sugar
1/2 cup chopped nuts
1/2 teaspoon vanilla
 3/4 cup chocolate wafer crumbs
1/2 pint whipping cream

     Method: Beat egg whites and salt until soft peaks form;
gradually beat in sugar until stiff peaks form; fold in nuts,
vanilla, and chocolate crumbs; spread in 9-inch, lightly buttered
pie plate; bake at 325 degrees for thirty to thirty-five minutes.
When cool, spread with whipped cream, sweetened to taste.
Decorate edge with more cookie crumbs. Chill several 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: RASPBERRY LINZER COOKIES
Keywords: 96, brl monitor, nfb, cookies

     "These wonderful cookies require a bit of extra effort to
make and assemble, but the delight on the faces of family and
friends when I serve them makes it all worthwhile."

Ingredients:
1 cup butter or margarine, softened
1 1/4 cup sugar, divided
2 eggs, separated
 1/4 teaspoon salt
confectioner's sugar
1/2 cup ground almonds
 3/4 cup raspberry preserves
2 cups all-purpose flour

     Method: In a mixing bowl cream butter. Gradually add  2/3
cup sugar, beating until light and fluffy. Add egg yolks, one at
a time, beating well after each addition. Combine flour,
gradually add to creamed mixture, and mix well. Shape dough into
a ball, chill for thirty to forty-five minutes or until firm. On
a surface dusted with confectioner's sugar, roll out half of the
dough to  1/8-inch thickness, and cut with a 2-inch doughnut
cutter so that the center is cut out of each cookie. Roll out the
other half of dough in the same way and cut it using a 2-inch
cookie cutter. Beat egg whites until frothy. Combine almonds and
remaining sugar. Brush all cookies with egg white and sprinkle
with the almond mixture. Place them on greased baking sheets.
Bake at 350 degrees for six to eight minutes or until lightly
browned. Remove immediately to wire racks to cool completely.
Spread two teaspoons of raspberry preserves over the plain side
of solid cookies. Place cookies with centers cut out, almond side
up, on top of the preserves, making a sandwich. Yields about two
dozen.

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

Title: EASTER NESTS
Keywords: 96, brl monitor, nfb, desserts

Ingredients:
1 7-ounce jar marshmallow cream
1/2 cup creamy peanut butter
2 tablespoons butter or margarine, melted
1 5-ounce can chow mein noodles
1 cup pastel-colored M&M's
Confectioner's sugar
Pastel-colored peanut M&M's

     Method: In mixing bowl, beat marshmallow cream, peanut
butter, and butter until smooth. Fold in noodles and M&M's. Chill
until easy to handle. On waxed paper form mixture by  1/3-cupfuls
into 3-inch nests. Chill for thirty minutes. Dust with
confectioner's sugar. Place several peanut M&M's in each nest.
Yields nine servings. Place one at each place setting at Easter
dinner.

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

Title: LEMON BREAD
Keywords: 96, brl monitor, nfb, breads, quickbread

Ingredients:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1-1/2 cups all-purpose flour
1 teaspoon baking powder
 1/8 teaspoon salt
1/2 cup milk

     Method: In a mixing bowl, cream butter and sugar. Beat in
eggs, lemon juice, and peel. Combine flour, baking powder, and
salt. Stir into creamed mixture alternately with milk. Pour into
a greased 8-by-4-by-2-inch loaf pan. Bake at 350 degrees for
forty-five minutes or until bread tests done. Remove bread from
pan and immediately drizzle with glaze. (To make glaze, combine
two tablespoons lemon juice and  cup confectioner's sugar.) Cool
on wire rack. Yields one loaf.

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

Title: ONION ROASTED POTATOES
Keywords: 96, brl monitor, nfb, potato

     The potatoes are slightly crisp on the outside and tender on
the inside. This side dish is a favorite because the soup mix
glazes the potatoes beautifully and the dish is simple to
prepare.

Ingredients:
2 pounds red potatoes, sliced 1/2 inches thick
1/2 cup vegetable oil
1 envelope dry onion soup mix

     Method: Combine all ingredients in a large plastic bag,
shake until well coated. Empty bag into an ungreased 13-by-9-by
2-inch baking pan. Cover and bake at 350 degrees for thirty-five
minutes, stirring occasionally. Uncover and bake fifteen minutes
longer or until potatoes are tender. Yields 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: NO-FUSS CHICKEN
Keywords: 96, brl monitor, nfb, chicken

     This recipe could hardly be simpler to prepare. The chicken
gets a wonderful tangy taste, and no one will know you used
convenient ingredients like a bottle of salad dressing and onion
soup mix, unless you tell them.

Ingredients:
1 16-ounce bottle Russian or Catalina salad dressing
 2/3 cup apricot preserves
2 envelopes dry onion soup mix
16 boneless, skinless chicken breast halves

     Method: In a bowl combine dressing, preserves, and soup mix.
Place chicken in two ungreased 11-by-7-by-2-inch baking pans, top
with dressing mixture. Cover and bake for twenty minutes at 350
degrees. Baste, and bake uncovered twenty minutes longer or until
chicken juices run clear. Yields sixteen servings.

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

Title: LOW-CALORIE APPLESAUCE COOKIES
Keywords: 96, brl monitor, nfb, cookies

                         by Lavera Peta

     Lavera Peta is a member of the NFB of South Dakota's
Members-at-Large Chapter.

Ingredients:
1 3/4 cups cake flour
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup butter
1 tablespoon Sucaryl solution
1 egg
1 cup applesauce
 1/3 cup raisins
1 cup All-Bran

     Method: Pre-heat oven to 375 degrees. Sift together flour,
salt, spices, and baking soda. Set aside. Beat butter, sweetener,
and egg until light and fluffy. Add dry ingredients alternately
with applesauce, raisins, and All-Bran. Drop by level
tablespoonfuls onto greased cookie sheet, about one inch apart.
Bake twenty minutes or until golden brown.

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

Title: SWEDISH PANCAKES
Keywords: 96, brl monitor, nfb, pancake, breakfast

                        by Min Quarnberg

     Min Quarnberg is a member of the Black Hills Chapter.

Ingredients:
4 eggs, beaten until light
2 tablespoons sugar
1/2 cup melted butter
1 scant cup flour
1 cup whole milk

     Method: Grease griddle. Combine all ingredients to form a
thin batter. Pour batter by quarter-cupfuls onto greased griddle.
Turn cakes over when bottom side is set and browned. Remove from
griddle when second side is golden brown. Serve rolled or flat.
Sprinkle with sugar and spread with jam. Half this recipe will
serve two.

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

Title: POTATO SOUP
Keywords: 96, brl monitor, nfb, soups, potato

                        by Noble Melegard

     Noble Melegard is the President of the Black Hills Chapter
and a Board member of the NFB of South Dakota.

Ingredients:
1/2 gallon 2% milk
8 ounces Philadelphia cream cheese
1 can cream of chicken soup
24 ounces Ore-Ida frozen hash brown potatoes
chopped onion (optional)
salt & pepper to taste

     Method: Heat milk, cream of chicken soup, and cream cheese
until cheese is melted. Add rest of ingredients. Cook until
potatoes and onion are at desired softness.

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

Title: TIGER STRIPE BROWNIES
Keywords: 96, brl monitor, nfb, cookies, brownies

                       by Kathleen Nelson

     Kathleen Nelson is a charter member of the National
Federation of the Blind of South Dakota. She lives in Brookings.

Ingredients:
1 8-ounce package cream cheese, softened
1-1/2 cups sugar
1-1/2 tablespoons vanilla
5 eggs
1 square chocolate
1 cup butter
1 cup flour
 1/4 teaspoon salt
1/2 cup nuts (optional)

     Method: To make filling, combine cream cheese,  1/4 cup
sugar, 1/2 teaspoon vanilla, and one egg, then set aside. To mix
batter, microwave unsweetened chocolate and butter for one-and-a-
half to two minutes or until melted. Add four eggs, one cup
sugar, flour, remaining vanilla, salt, and nuts. Mix and pour
three-fourths of the batter into a floured and greased 13-by-9-
inch cake pan. Pour filling over top. Spoon remaining batter on
top of filling. Swirl the mixtures together by cutting into the
batter with knife. Bake at 350 degrees for thirty to thirty-five
minutes. Do not over-bake.

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

Title: MOM'S CHOCOLATE CARAMELS
Keywords: 96, brl monitor, nfb, candy

                       by Dorothy Crawford

     Dorothy Crawford is a member of the Black Hills Chapter.

Ingredients:
3 cups sugar
6 tablespoons cocoa
1 cup butter
1-1/2 cups Karo syrup
1-1/2 cups milk
1 teaspoon vanilla
walnuts (optional)

     Method: Combine all ingredients except nuts in a heavy
saucepan. Bring to a boil, stirring, and cook until mixture
reaches the hard-ball stage, when a little of the syrup forms a
firm ball when dropped into a cup of clear, cold water. Remove
from heat and add one teaspoon vanilla. Pour into a buttered 9-
by-13-inch pan. You may sprinkle chopped walnuts in pan before
pouring in candy.

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

Title: SUE'S CARAMELS
Keywords: 96, brl monitor, nfb, candy

                       by Dorothy Crawford

Ingredients:
2 cups white sugar
1 pint cream
 3/4 cup corn syrup
1/2 cup butter
1 teaspoon vanilla
1 cup nuts

     Method: Combine all ingredients, except half of cream, and
stir until sugar has completely dissolved in hot liquid. Allow
mixture to boil a few minutes. Slowly add the rest of the cream,
making sure that candy continues to boil. Cook until candy is
brown and forms a hard ball when a little is dropped into cold
water. Add nuts and vanilla and pour into buttered pan.

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

Title: PASTITSIO
Keywords: 96, brl monitor, nfb, pasta, casseroles

                    by Karen Mayry

     Karen Mayry is the President of the NFB of South Dakota.

Ingredients:
8 ounces uncooked elbow macaroni
1/2 cup egg substitute
 1/4 teaspoon ground nutmeg
 3/4 pound lean ground lamb, beef, or turkey
1/2 chopped onion
1 clove garlic, minced
1 8-ounce can tomato sauce
2 tablespoons grated Parmesan cheese
 3/4 teaspoon dried mint leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground black pepper
 1/8 teaspoon ground cinnamon
2 teaspoons reduced calorie margarine
3 tablespoons all-purpose flour
1-1/2 cups skim milk

     Method: Cook pasta according to package directions, omitting
salt. Drain and transfer to medium bowl. Stir in egg substitute
and nutmeg. Lightly spray bottom of 9-inch square baking dish
with non-stick cooking spray. Spread pasta mixture in bottom of
baking dish. Set aside. Pre-heat oven to 350 degrees. Cook lamb,
onion, and garlic in large non-stick skillet over medium heat
until lamb is no longer pink. Stir in tomato sauce, mint,
oregano, pepper, and cinnamon. Reduce heat to low and simmer ten
minutes, spread over pasta. Melt margarine in small non-stick
saucepan over medium heat. Add flour, stirring constantly for one
minute. Whisk in milk. Cook, stirring constantly, until
thickened, about six minutes. Spread over meat mixture. Sprinkle
with cheese. Bake thirty to forty minutes or until set. Makes six
servings.

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

Title: SUNSHINE CAKE
Keywords: 96, brl monitor, nfb, cakes

                        by Ruth Broadnax

     Ruth Broadnax is the Secretary of the National Federation of
the Blind of Tennessee.

Ingredients:
2 sticks margarine
1 stick butter
5 eggs
 3/4 cup lemon-lime soda
3 cups sugar
3 cups cake flour
3 tablespoons lemon extract

     Method: Soften margarine and butter. Beat in eggs. Add
lemon-lime soda, sugar, flour, and extract, then blend well.
Grease bundt or pound cake pan with shortening and flour it.
Preheat oven to 325 degrees. Bake for one hour and twenty minutes
or until a toothpick or knife inserted in center comes out clean.
Allow to stand on cooling rack for a few minutes before removing
from pan.

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

Title: COCONUT POUND CAKE
Keywords: 96, brl monitor, nfb, cakes

                        by Ruth Broadnax

Ingredients:
1-1/2 cups butter (3 sticks)
3 cups sugar
6 eggs
3 cups all-purpose flour
 1/4 teaspoon salt
 1/4 teaspoon soda
1 cup sour cream
1 teaspoon vanilla
1 package frozen coconut

     Method: Cream or soften margarine or butter. Add sugar
slowly, beating constantly, until mixture is light and fluffy.
Add eggs one at a time, beating after each addition. Sift flour,
measure, and resift three times with salt and soda. Add flour
mixture alternately with sour cream, beginning and ending with
flour mixture. Stir in vanilla and fold in package frozen
coconut, which has been thawed. Line a 10-inch tube pan with wax
paper. Grease and flour the paper. Turn batter into pan, pressing
it down with spatula, making circles. Bake at 300 degrees for one
hour and twenty minutes. Cake is done when toothpick inserted in
center comes out clean. Remove cake to cooling rack and allow to
cool slightly before carefully removing it from the pan.

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

Title: SCALLOPED APPLES
Keywords: 96, brl monitor, nfb, fruits, apple

                        by Ruth Broadnax

Ingredients:
6 tart apples (peeled and sliced)
1 cup granulated sugar
1/2 teaspoon nutmeg
 1/4 teaspoon cinnamon
1/2 cup butter melted
2 cups bread crumbs

     Method: Mix together nutmeg, cinnamon, butter, and bread
crumbs. Toss apples and sugar together. Grease casserole dish and
arrange a layer of apples on the bottom, then a layer of the
bread-crumb mixture. Repeat these two layers until all
ingredients have been used. Bake at 350 degrees for forty-five
minutes.

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

Title: HUMMINGBIRD CAKE
Keywords: 96, brl monitor, nfb, cakes

                        by Ruth Broadnax

Ingredients:
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1-1/2 teaspoons vanilla extract
1 cup chopped pecans
1 8-ounce can crushed pineapple, undrained
2 cups chopped bananas (about three medium)

     Method: Combine dry ingredients in a large mixing bowl. Add
eggs and oil, stirring just until moistened. Do not beat. Stir in
pecans, pineapple, and bananas. Pour into three well-greased 9-
inch pans or two well-greased 9-by-13-inch pans. Bake at 350
degrees for twenty-five to thirty minutes. Cool in pan ten
minutes. Remove from pan and cool completely. Frost with cream
cheese frosting.

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

Title: CREAM CHEESE FROSTING
Keywords: 96, brl monitor, nfb, frosting, cakes

Ingredients:
1 8-ounce package cream cheese, room temperature
1 stick margarine
1 16-ounce box confectioner's sugar
1 teaspoon vanilla extract
1 cup chopped pecans

     Method: Cream together cream cheese, margarine, sugar, and
vanilla until smooth. Spread to cover each cake layer and
sprinkle with nuts before stacking cake.

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

Title: SOUR CREAM CHICKEN ENCHILADAS
Keywords: 96, brl monitor, nfb

                         by Norma Crosby

     Norma Crosby is the President of the Houston Chapter of the
National Federation of the Blind of Texas and a long-time leader
in the organization.

Ingredients:
1 chicken boiled and cut into bite-sized pieces
1 large bunch green onions and tops, chopped
1/2 stick margarine or  1/4 cup butter
1 garlic clove, minced
1 16-ounce can tomato sauce
1 4-ounce can chopped green chilies, drained
1 teaspoon sugar
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
2 cups Monterey Jack cheese, grated
2 cups Longhorn or cheddar cheese, grated
1 pint sour cream
12 corn tortillas

     Method: Saut onions and minced garlic in butter. Add tomato
sauce, green chilies, sugar, cumin, salt, oregano, and basil.
Simmer approximately fifteen minutes. In a separate bowl combine
the cheeses. Mix the chicken pieces with just enough sour cream
to moisten. Save the remainder of the sour cream.
     Dip each tortilla in hot tomato sauce to soften. Place a
portion of the chicken mixture on the tortilla and add a portion
of the cheese mixture. Roll up and place seam-side down in a
baking dish large enough to accommodate twelve enchiladas. Mix
remaining tomato sauce mixture with remaining sour cream and
spread over enchiladas, allowing mixture to seep between
tortillas. Top with remaining cheese. Cover and bake at 350
degrees for thirty to forty-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 JALAPENOS
Keywords: 96, brl monitor, nfb, appetizers

                         by Zena Pearcy

     Zena Pearcy is a member of the Austin Chapter. She also
serves as chairperson of the NFB of Texas Parents Committee. Her
son Wayne addressed the NFB of Louisiana convention in April; his
remarks are reprinted elsewhere in this issue.

Ingredients:
1 9-ounce package cream cheese
 1/4 cup chopped pecans
1 can whole jalapeno peppers

     Method: Slice Jalapenos lengthwise. Remove seeds. Mix cream
cheese and pecans together in a bowl. Spoon mixture into
jalapenos. Serves 12 to 15 Yankees or two to three Texans.

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

Title: CANDIED PECANS
Keywords: 96, brl monitor, nfb, appetizers, nut

                         by Mary Barker

     Mary Barker is a member of the Wichita Falls chapter. Her
candied pecans are a favorite of the Texans who attend the
Washington Seminar.

Ingredients:
1 cup water
 2/3 cup sugar
4 cups pecans

     Method: Pour these ingredients into a saucepan. Bring to a
boil. Keep at a boil until all water has been absorbed by pecans.
Then pour onto cookie sheet. Spread pecans out evenly. Bake in
250 degree oven about thirty to thirty-five minutes, until they
are completely dry. Watch carefully to avoid burning. Very good
snacks.

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

Title: JALAPENO CORN BREAD
Keywords: 96, brl monitor, nfb, breads, cornbread

                          by Mary Ward

     Mary Ward is the First Vice President of the Austin Chapter.
She is a graduate student at the University of Texas at Austin.

Ingredients:
1 cup yellow cornmeal, preferably stone ground
 3/4 teaspoon salt
1/2 teaspoon baking soda
 2/3 cup buttermilk
1 cup cream-style corn
 1/3 cup shortening or oil
2 eggs, beaten
1 cup grated Monterey Jack or cheddar cheese
Jalapeno peppers to taste, stems removed, seeded and chopped

     Method: Combine cornmeal, salt, and baking soda. Mix wet
ingredients. The amount of Jalapeno depends on who will be eating
the cornbread. You will need one for Yankees, a big fistful for
Texans. If you are using canned Jalapenos, be sure to drain them
very well. You may still have to reduce the liquid. Fresh ones
work much better. Combine the dry and wet ingredients. Pour
batter into a medium sized, greased 8- or 10-inch cast iron
skillet. You may also use a greased 8-inch square baking pan.
Bake at 375 degrees for 30 to 40 minutes. Bread should leave the
sides of the pan.

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

Title: MARINATED VEGETABLE SALAD
Keywords: 96, brl monitor, nfb, salads

                     by Lola & Preston Pace

     Lola Pace is the immediate past President of the Wichita
Falls Chapter. Lola also serves as a Board member of the NFB of
Texas.

Ingredients:
2 cups chopped celery
1 chopped bell pepper
1 small can Le Sueur Peas
1 large can Shoe Peg Corn
1 large can French Style Green Beans
1/2 cup chopped onion
1 small jar chopped pimentos
1 cup sugar
 3/4 cup white vinegar
1/2 cup oil
1 teaspoon salt
1/2 teaspoon black pepper

Method: Combine all vegetables, drain, and set aside until
marinade is ready. Combine last five ingredients in a saucepan.
Bring marinade mixture to a boil, remove from heat, and let stand
until cool. Then pour over vegetables. Store in refrigerator
several hours. Be sure hot mixture has cooled to keep crispness
in vegetables. This makes a large salad and will keep safely for
several days.

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

Title: MIGAS
Keywords: 96, BRL MONITOR, NFB

                          by Wanda Hamm

     Wanda Hamm is the President of the Austin Chapter of the NFB
of Texas. She has more recipes than Texas has cows.

Ingredients:
1 tablespoon butter or margarine
1 heaping tablespoon scallions, chopped
1 heaping tablespoon Monterey Jack cheese
3 eggs beaten
1 heaping tablespoon Longhorn cheese
2 corn tortillas

     Method: Melt the margarine in a small skillet over medium
heat. Grate the cheese. Add eggs, scallions, and cheeses.
Scramble the ingredients together until they are cooked. Add
tortillas (cut into quarters). Serve with fresh salsa. Serves
one.

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

Title: MILLIONAIRE PIE
Keywords: 96, BRL MONITOR, NFB, PIES

                          by Wanda Hamm

Ingredients:
1 15-ounce can sweetened condensed milk
 1/3 cup freshly squeezed lemon juice
 1/3 cup crushed pineapple
 1/3 cup chopped cherries
 1/3 cup chopped pecans
1 8- or 9-inch pie crust

     Method: Blend milk and lemon juice together. Stir in
cherries, pecans, and pineapple. Mix well. Spoon mixture
carefully into baked pastry or graham cracker crust. Chill for
two hours. Garnish with additional cherries.

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

Title: TEX-MEX HASH BROWNS
Keywords: 96, brl monitor, nfb, potato, casseroles

                        by James Campbell

     James Campbell is the Second Vice President of the Permian
Basin Chapter of the National Federation of the Blind of Texas.
He is active in chapter fund-raising and public relations. James
first developed the following recipe for inclusion in the
chapter's Variations recipe tape, which can be obtained from the
chapter for $5. The recipes, including this one, are easy to vary
by altering the herbs and spices.

Ingredients:
4 or 5 medium potatoes, washed, peeled, and grated or chopped
1 medium or large onion, chopped
2 or 3 tablespoons jalapenos or chili peppers (optional)
2 teaspoons chili powder
dash paprika
1 teaspoon pepper
salt to taste

     Method: Slice or chop jalapenos or chili peppers. Combine
these with onion, potatoes, and spices. Spray a large frying pan
with non-stick cooking spray. Heat a small amount of oil in the
pan over medium heat and add hash-brown mixture. Cook potatoes
fifteen to twenty minutes, or until mixture reaches desired
doneness. Serves four.

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

Title: COUNTRY-STYLE _PORK _RIBS
Keywords: 96, brl monitor, nfb, spareribs, pork, meats

                      _by _Kristen _Jocums

  __After having served as First Vice President of the National
Federation of the Blind of Utah for three years, Kristen Jocums
was elected President on June 1, 1996. She was a National
Federation of the Blind scholarship winner in 1992 and now owns
and operates her own law practice in Salt Lake City, Utah.
Kristen served as Salt Lake City Chapter President for four
years. The following recipes for pork ribs and yogurt pie are
dishes Kristen serves at summer cookouts. The pesto recipe is one
of her favorite low-fat _dishes.

_Ingredients:
1 cup red wine
1 cup red wine vinegar
1 carrot, peeled and grated
1 small onion, peeled and stuck with three whole cloves
1/4 teaspoon thyme
2 cloves garlic, minced
3 pounds country-style ribs, cut into individual servings
1 teaspoon salt
finely ground black pepper to taste
1 recipe sour cream sauce (recipe follows)

  _Method: For the marinade, combine the ingredients in the list
from red wine to garlic in a large glass or ceramic bowl. Reserve
1/2 cup marinade for sour cream sauce. Sprinkle ribs with salt
and pepper, place in bowl with marinade and soak two hours at
room temperature or in refrigerator overnight (turn ribs
occasionally).

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

Title: SOUR _CREAM _SAUCE
Keywords: 96, brl monitor, nfb, sauces

_Ingredients:
2 tablespoons unsalted butter
2 small onions, finely minced
1/2 cup reserved marinade
1/4 teaspoon freshly ground black pepper
1/4 cup sour cream at room temperature
1/4 cup finely minced parsley

  _Method: Melt the butter in a small skillet over medium heat.
Add the onions and saute until soft and transparent. Add reserved
marinade, increase the heat, and bring the mixture to a boil.
Lower heat and simmer until mixture is reduced by one third. Add
the pepper and stir in the sour cream. Remove the mixture from
the heat as soon as sour cream is well incorporated. Do not boil.
Stir in parsley. Refrigerate the sauce while preparing ribs.
Remove ribs from marinade and grill on an outdoor barbecue for
approximately ten minutes. Flip the ribs over, baste with
reserved marinade, and grill for another ten minutes. Continue
the process, basting and grilling both sides of ribs until the
marinade forms a thick glaze over the meat. Grilling time will
vary but will take approximately forty-five minutes. You may also
cook these ribs under the broiler in the oven, using the same
glazing technique. Serve with sour cream sauce.

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

Title: YOGURT _PIE
Keywords: 96, brl monitor, nfb, pies

                      _by _Kristen _Jocums

_Ingredients:
1 Graham cracker crust
1 3-ounce package lemon Jello
2/3 cup boiling water
2 8-ounce containers plain yogurt
1 tablespoon lemon juice
2 teaspoons lemon peel
Cool Whip

  _Method: Make the Jello with boiling water, stir in the
remaining ingredients (except Cool Whip), making sure mixture is
smooth. Pour into graham cracker crust and refrigerate overnight.
Top with Cool Whip and serve.

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

Title: BROCCOLI _PESTO
Keywords: 96, brl monitor, nfb, pesto, sauces, vegetables

                      _by _Kristen _Jocums

_Ingredients:
4 cups chopped broccoli florets
1 cup chicken broth
4 garlic cloves, peeled
1 cup tightly packed fresh basil leaves
1/4 cup lightly toasted almonds
1/4 cup grated parmesan cheese
1/8 teaspoon salt

  _Method: In a large pot, steam the broccoli over the broth for
five minutes, or until tender. To the remaining broth add enough
liquid to measure six tablespoons. Using a food processor or
blender, drop garlic into the work bowl and process until minced.
Add basil and almonds until finely chopped. Add two tablespoons
of the broth and process until smooth. Add the broccoli, salt,
parmesan, and remaining liquid. Process until very smooth,
scraping the sides frequently. Serve over your favorite pasta.

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

Title: SELF-FILLED _CUPCAKES
Keywords: 96, brl monitor, nfb, cakes, cupcake

                       _by _Gloria _Taylor

  __Michael and Gloria Taylor are from Taylorsville, Utah, the
newest city in Utah as of July, 1996. They have both been very
active in the Salt Lake Chapter of the National Federation of the
Blind for many years. They work wherever or whenever called upon
in any assignment given to them. Here are several favorite
recipes they cook and prepare for others to _enjoy.

_Ingredients:
1 package 2-layer chocolate cake mix
1 8-ounce package cream cheese, softened
1/3 cup sugar
1 egg
dash salt
1 6-ounce package chocolate chips

  _Method: prepare cake according to package directions. Fill
muffin cups about 1/3 full. Cream the cheese with the sugar. Beat
in egg and salt. Stir in chocolate chips. Drop one rounded
teaspoon cheese mixture into each cupcake. Add another 1/3 cake
mixture, filling cups 2/3 full. Bake as package directs. Makes
about thirty cupcakes. Frost with chocolate or vanilla frosting.

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

Title: THE TAYLORS' SPECIAL _PUNCH
Keywords: 96, brl monitor, nfb, beverages, punch

                     __by S. Michael _Taylor

_Ingredients:
6 bananas, mashed in blender
1 standard can crushed pineapple, about 14 ounces
1 large can frozen orange juice
1 small can frozen lemon juice
1 large can pineapple juice
3 cups hot water
2 cups sugar

  _Method: Combine all ingredients and pour into clean milk
cartons to freeze, two to four days prior to party. Thirty
minutes before serving, remove from freezer and add three quarts
of 7-Up. Makes six quarts.

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

Title: SHEPHERD'S _PIE
Keywords: 96, brl monitor, nfb, casseroles, pies

                       _by _Gloria _Taylor

_Ingredients:
1 pound (or more) ground beef
1 small onion, chopped (dried onion may be substituted)
3 or 4 large potatoes
2 cans tomato soup
1 can vegetables (corn, beans, or peas)
1 cup grated cheese
1 cup crushed potato chips

  _Method: Cook potatoes and make into mashed potatoes. Brown
hamburger and onions, seasoning well with salt and pepper. Layer
ingredients in greased casserole dish in the following order:
ground beef and onions, tomato soup, vegetables, mashed potatoes,
cheese, and crushed potato chips. Serve with a green salad and a
hot roll, and you've got a delicious meal.

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

Title: BAKED _BEANS
Keywords: 96, brl monitor, nfb, casseroles, bean

                      _by _Dorothy _Shiner

  Dot Shiner, Frank Shiner's mother, has been active in blind
issues in Vermont for over fifty years.

_Ingredients:
3 cups dry beans, (yellow-eyed, navy, or soldier)
4 tablespoons granulated or brown sugar
5 tablespoons molasses
2/3 cup water
1/2 teaspoon dry mustard
1/4 teaspoon ginger
1/4 teaspoon baking soda
1/2 pound salt pork
1 medium onion, if desired

  _Method: Pick beans over and let soak overnight in cold water.
Parboil in this water, adding a pinch of baking soda. Skim off
froth as beans boil. Let boil about fifteen minutes or until
beans begin to soften slightly. Drain and rinse with cold water.
Place beans in bean pot or crock pot to bake. Mix sugar,
molasses, dry mustard, and ginger. Add hot water and stir until
sugar is dissolved. Slice salt pork and place around edge of
beans in pot. Pour molasses mixture over beans. Cover and let
bake until well cooked. If beans become dry on top, you may wish
to add a little more water, and you may add more sugar or
molasses. If beans are too moist, cook uncovered for some time
before serving.

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

Title: BUTTERY _BUNS
Keywords: 96, brl monitor, nfb, breads, bun, roll

                        _by _Kate _Quinn

  Kate Quinn is from Montpelier, Vermont. She is a new member
with an interest in diabetic issues.

_Ingredients:
1 package yeast
1/4 cup warm (not hot) water
1 ounce maple syrup
1/2 tablespoon Tamari soy sauce
1 1/2 cup (or more) unbleached flour
1 egg
2 ounces (or more) butter
1 cup milk (or more soy sauce) to make dough moist but firm
enough to knead

  _Method: Combine and stir or beat all ingredients into a stiff
batter; add enough flour to make it a kneadable dough that is no
longer sticky. Form it into a ball after kneading. Place dough
into a bowl that has been greased with butter or oil. Cover with
plastic or foil and place in a warm (80 degrees) place (like the
oven with only the gas pilot light for heat). Let rise for one
hour. Remove dough and knead. Return to same bowl and cover again
with plastic or foil. Let rise for ten minutes. Divide dough into
as many balls as you want rolls. (I usually make eight pretzel-
shaped rolls.) Form rolls and place them in a well-buttered
baking dish with 1/4 inch between them. Cover the baking dish
with foil or plastic and let the dough rise for another ten
minutes. While you are waiting, preheat the oven to 400 degrees
and pop the uncovered baking dish into the oven after the rolls
have doubled. Turn the oven down to 325 degrees after five
minutes of the cooking time, which will vary but ought to be
about twelve minutes or a bit longer. When the rolls smell
wonderful and are well browned on top, they are probably done.
Serve warm and soon.

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

Title: CHICKEN WITH APOLOGIES TO THE _ORIENT
Keywords: 96, brl monitor, nfb, china

                        _by _Kate _Quinn

_Ingredients:
1 whole chicken (preferably a free-range bird that isn't too
scrawny) or one pound of skinned, boned chicken torn into
serving-size bites.
1 15-ounce can of Goya coconut milk (or a brand without sugar)
3 ounces peanut oil (more or less as needed)
3 ounces Tamari soy sauce (more or less as needed)
1/2 cup unbleached flour
1/2 ounce garlic powder
1/2 ounce onion powder
1 average carrot sliced into coins
1 small zucchini if in season or 1/2 package of frozen small peas
1 tablespoon freshly grated ginger or a pinch of dried
1 small onion, finely chopped
3 to 5 dots of butter, margarine, or oil

  _Method: Clean the chicken. If it is whole, skin and bone it
and save the innards for soup. When chicken is in small, bite-
sized pieces, dredge them in flour and brown in a pan of hot
peanut oil. Sprinkle on garlic powder and onion powder and
drizzle some Tamari sauce over the pieces as they cook. Blend the
raw onion bits into the drippings and sprinkle the ginger over
the chicken. Spoon the drippings over the chicken. Add the can of
Goya coconut milk and blend together with the juices. Add the
carrot slices to the gravy thus formed and put the whole thing in
the oven at 400 degrees for about ten minutes. Serve with rice or
noodles. Will serve two very hungry people or four dainty ones.

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

Title: EGGPLANT _PATTIES
Keywords: 96, brl monitor, nfb, vegetables

                        _by _Kate _Quinn

_Ingredients:
1 medium sized eggplant chopped into tiny pieces (skin on)
1 medium onion, finely chopped
1/2 garlic clove, finely minced
1 egg, or use tofu as a substitute
1/2 cup of bread crumbs (may need to adjust this amount)
1 tablespoon wheat germ
1 teaspoon nutritional (not baking) yeast
1 ounce peanut or other oil, approximately
2 ounces Parmesan cheese, grated
1 pinch basil (or any herb you happen to like)

  _Method: Combine all ingredients in a bowl, except oil, adding
more bread crumbs if too moist to form patties. Form and pack the
patties with more bread crumbs or flour. Heat oil in the fry pan
until very hot; cook the patties on both sides adding a little
more Parmesan cheese to the top and bottom while cooking. Cook
until golden. Remove and drain on paper towels or a clean brown
paper bag to make less greasy. Spatula patties onto a cookie
sheet and bake in a 350-degree oven for ten minutes. Keep warm
until ready to serve. Serve with rice or pasta, two vegetables,
and a tomato sauce if desired.

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

Title: SQUASH OR PUMPKIN _PIE
Keywords: 96, brl monitor, nfb, pies

                        _by _Jean _Shiner

  Jean Shiner and her husband Frank are members of the Vermont
affiliate. Frank serves on the Board of Directors and is
interested in technology.

_Ingredients:
2 cups sieved squash or pumpkin (both canned and frozen work
well)
3/4 cup brown sugar (firmly packed)
11/2 cups milk
1 teaspoon cinnamon
1/2 teaspoon ginger
2 eggs
1/2 teaspoon salt

  _Method: Mix all ingredients thoroughly. Pour into an unbaked
pie shell. Bake in 350-degree oven. Pie is done when a knife
inserted in center comes out clean.

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

Title: BAKED _BEAN _CASSEROLE
Keywords: 96, brl monitor, nfb, casseroles, bean

                        _by _Louise _Ruhf

  __Louise Ruhf is a member of the Potomac Chapter of the
National Federation of the Blind of Virginia and has held chapter
offices, currently serving as a Board Member. She made the baked
bean casserole for the chapter's August picnic, and it was one of
the first dishes to be _emptied.

_Ingredients:
1 1-pound can green lima beans
1 1-pound can large butter beans
1 1-pound can red beans
1 large can pork and beans
1 cup brown sugar
2 heaping teaspoons prepared mustard
1 teaspoon vinegar
1/2 pound bacon, chopped
1 onion separated into rings

  _Method: Drain all beans except pork and beans and mix them in
a 9-by-13-inch casserole dish. Rinse the pork and beans can with
1/2 cup water, and add to casserole. Combine brown sugar,
vinegar, and mustard. Add to casserole and mix thoroughly. Place
the raw bacon on top of casserole, spreading the pieces evenly.
Place the onion rings on top and bake at 350 degrees for 11/2
hours. Casserole can be served hot or cold.

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

Title: BAKED _CHICKEN _BREAST
Keywords: 96, brl monitor, nfb, chicken

                       _by _Seville _Allen

  __Seville Allen is First Vice President of the NFB of Virginia
and editor of the affiliate's newsletter, _the NFB Vigilant.

_Ingredients:
8 boneless (preferably skinless) chicken breasts
1 8-ounce cup plain yogurt
1 can condensed cream of mushroom soup
4 tablespoons white flour
garlic powder and curry powder to taste
1/2 cup dry sherry or wine (optional)

  _Method: In a large mixing bowl combine yogurt and flour and
stir thoroughly. Add undiluted soup and mix well. Add garlic
powder and curry powder. Add sherry or wine and stir mixture
thoroughly. Place washed chicken breasts in a 9-by-13-inch baking
dish. Pour the yogurt mixture over the chicken, spreading the
sauce evenly. Bake in a 350-degree oven for 11/2 hours, leaving
the dish uncovered. When serving, use a slotted utensil to serve
the chicken. Pour the sauce over rice.

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

Title: HERSHEY _BAR _CAKE
Keywords: 96, brl monitor, nfb, cakes

                      _by _Dawnelle _Cruze

  __Dawnelle Cruze is one of the leaders of the National
Federation of the Blind of Virginia. She was a founder of the
Tidewater Chapter and served as an officer for twenty years.
Dawnelle currently serves on the Virginia State Library for the
Blind Advisory Committee and participates in many local and
statewide Federation activities. She has a reputation as an
excellent _cook.

_Ingredients:
2 sticks butter or margarine
2 cups sugar
4 eggs
1/4 teaspoon baking soda
1 cup buttermilk
21/2 cups flour
1 8-ounce Hershey bar
1 small can (one cup) Hershey syrup
2 teaspoons vanilla
pinch of salt

  _Method: Grease and flour a 10-inch bundt or tube pan and
preheat the oven to 350 degrees. In a large bowl cream butter and
sugar. Add eggs, one at a time, beating well. Dissolve baking
soda in buttermilk. Add this mixture alternately with flour to
contents of large bowl. Melt Hershey bar and beat into batter.
Add the Hershey syrup. Beat vanilla and salt into batter. Pour
into baking pan and bake ninety minutes at 300 degrees. Cool cake
in pan on rack for at least fifteen minutes before removing from
pan and serving.

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

Title: SWEET _POTATO _PUDDING
Keywords: 96, brl monitor, nfb, pudding, desserts

                      _by _Dawnelle _Cruze

_Ingredients:
2 1-pound cans vacuum-packed sweet potatoes
2 tablespoons margarine
3/4 cup brown sugar, packed
1/2 teaspoon salt
2 beaten eggs
3/4 cup evaporated milk
1 teaspoon each cinnamon, vanilla, and nutmeg
1/2 teaspoon each ginger and cardamon
1/4 teaspoon each coriander and cloves
1 can pineapple bits
2 large cans mandarin orange slices

  _Method: Mash sweet potatoes, add melted margarine, salt, and
brown sugar, and beat well. Add beaten eggs and milk, beat well.
Beat the spices into mixture. Add the pineapple and mix well.
Stir in vanilla. Pour into greased 21/2-quart dish. Drain the
cans of mandarin oranges and arrange slices evenly on top of
pudding. Bake forty-five minutes at 350 degrees. Serve and enjoy.

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

Title: STEAMED _CARROT _PUDDING
Keywords: 96, brl monitor, nfb, desserts, vegetables, pudding

                    __by Billie Ruth _Schlank

  __Billie Ruth has held a number of offices in the NFB of
Virginia's Potomac Chapter and currently serves as President of
the Virginia Association to Promote the Use of _Braille.

_Ingredients:
1 cup grated potato
1 cup grated carrots
1 cup raisins
1 cup light brown sugar
1 cup flour
1/2 cup butter
1/2 teaspoon cloves (or allspice)
1 teaspoon each: baking soda, baking powder, salt, cinnamon
1/2 teaspoon nutmeg
1/2 cup currants
1 egg
3/4 cup candied orange peel
1 tart chopped apple, peeled

  _Method: Mix all ingredients together. Steam in a large greased
pudding mold, completely sealed, for three to four hours.

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

Title: GERMAN _HONEY _CAKES
Keywords: 96, brl monitor, nfb, cakes, cookies

                      _by _Susan _Povinelli

  __Susan Povinelli is a member of the Board of Directors of the
Potomac Chapter of the NFB of Virginia. Her husband Larry serves
as chapter _president.

  In the Povinelli home it would not be Christmas without at
least one batch of these cookies.

_Ingredients:
2 eggs
1 cup sugar
1/3 cup honey
3/4 cup almonds or English walnuts, chopped
21/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon baking soda
1/2 cup mixed candied fruit

  _Method: Mix all ingredients together. Preheat oven to 370
degrees. Roll dough on floured bread board to about 1/2 inch
thick. Then cut into 11/4 inch by 11/2 inch pieces. Place cookies
on greased cookie sheet. (For those who don't want to bother with
this process, press cookie dough into a jelly roll pan.) Bake for
approximately 30 minutes or until brown. Cookies should spring
back when lightly touched.

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

Title: ITALIAN RICE WITH _MUSHROOMSs
Keywords: 96, brl monitor, nfb, rice

                      _by _Susan _Povinelli

  __Susan Povinelli says, "Here's a simple side dish for your
holiday table. It reminds me of the wonderful rice dishes that we
tasted in Rome and Florence this _fall."

_Ingredients:
4 cups water
4 chicken bouillon cubes
1 cup Italian rice
1/4 to 1/2 cup sliced fresh mushrooms
1/2 teaspoon garlic powder

  _Method: Place 4 cups of water in a large pan and add the
bouillon cubes. (You can substitute chicken stock if you wish.)
Place pan over high heat to bring stock to a boil. Add the
mushrooms and cup of rice and reduce heat to low. Simmer for
approximately 20 minutes. Turn off heat and let stand for five to
ten minutes before serving. Makes four servings.

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