                Recipes From The Braille Monitor


                         December 1990 Through December 1993





                 Compiled From Ascii Text Files
                       As Found On Nfb-net
                               By


                           Eric Clegg



                     Sacremento, California




                          December 1993


                             RECIPES For December 1990
                         by Tom Bickford

[PHOTO: Tom Bickford standing with plate of Kuchen, wearing
chef's hat and apron. CAPTION: Tom Bickford joined the Federation
in 1956 in California. He has lived in California, Iowa, the
District of Columbia, and now Maryland. Tom has filled a variety
of offices in the Federation wherever he has lived. In 1968-69 he
chaired the official NFB song selection committee. He now lives
in Maryland with his wife Virginia and their two daughters. Tom
works for the Library of Congress NLS/BPH, where he "reads books
for a living." That is, he is a quality assurance specialist for
recorded books.]


     Concerning his activities as a chef, Tom Bickford says: "The
second nicest thing my mother-in-law gave me was a set of recipes
for German coffee cake called Kuchen. My wife Virginia and her
entire family are of German origin, and they use the German
pronunciation: two `k' sounds, and the `u' sounds like the double
`o' in `food'. Also, whichever way the dough is topped off, it is
still called Kuchen. Virginia tells me that in her teen years she
baked Kuchen every Saturday morning, and by Sunday afternoon it
was gone! In recent years I have taken up the weekend baking and
often bake a double batch, twice the amount given here, just so I
can get more than two or three rolls for myself. I admit that
nothing smells or tastes as good as freshly baked bread. It is
very flattering to have my family utter that smiling `mmm' and
then help me eat up all my work. Just as I share the Kuchen with
my family, so I share the recipes with you. Much love and good
eating." --Tom Bickford, Sligo Creek Chapter, NFB of Maryland.

                             KUCHEN
                   (Main Recipe for the Dough)

1 cup plus 2 tablespoons milk, scalded
6 tablespoons margarine
1/3 cup sugar
1-1/2 teaspoons salt
2 eggs, lightly beaten
1-1/2 - 2 packages dry yeast
5 - 5-1/2 cups flour

     Scald the milk and set it aside to cool. In the meantime
cream together the margarine, sugar, and salt. Stir in the eggs.
Pour in the warm milk, and sprinkle the yeast over it. Stir to a
smooth mixture.
     Stir in 2 cups of flour. Stir in another 2-1/2 cups of
flour. Spread 1/2 cup of flour over the kneading board before
pouring out the dough.
     Knead the dough about 10 minutes to form a soft elastic
dough. Put the dough in a lightly-greased bowl, then turn the
dough to coat all sides. Cover the bowl with wax paper, then  a
dish towel, and put it in a warm place to rise. Let rise about
1-1/2 hours or until the dough is 3 to 4 times the original size.
Shape the dough as described in the following recipes into rolls,
buns, or fruit upside-down cake. Put the dough in greased baking
pans and let rise in a warm place about 45 minutes, or until it
is about double in size.
     Bake at 350 degrees for 20 to 25 minutes, depending on the
thickness of the shape. Makes about 3 dozen rolls.
     Your imagination is the only limitation for the shaping and
the topping of this good dough.

                         KUCHEN TOPPINGS

     In our kitchen when we divide the once risen dough into
thirds, we have suitable quantities for our cooking pans.
Therefore, most of the following recipes use one-third of the
dough.

          Fruit Upside-Down Coffee Cake (The Simplest)

     Into a greased 9-inch pan, square or round, pour one can of
fruit pie mix. My favorite is cherry. Roll or stretch one-third
of the once risen dough to the size and shape to reach all edges
of the pan. Let the dough rise again in a warm place about 45
minutes. Bake at 350 degrees for about 20 minutes. Turn out into
a plate immediately after baking.

           Apple Upside Down Coffee Cake (Even Better)

     Grease a 9-inch pan, square or round. In a separate bowl
mix: 3/4 cup brown sugar, 1 tablespoon flour, and 1 teaspoon
cinnamon. Spread this mix over the bottom of the pan. For the
next layer use three cooking apples peeled, cored, and thinly
sliced. Roll or stretch one-third of the once risen dough to fill
the pan to the edges. Let the dough rise in a warm place about 45
minutes. Bake at 350 degrees for about 20 minutes. Turn it out
into a plate immediately after baking.

                Caramel Pecan Rolls (My Favorite)

     First the gooey sauce. In a small saucepan simmer together
for five minutes: 1/2 cup brown sugar, 2 tablespoons margarine, 1
tablespoon white corn syrup, and 1 tablespoon water. Chop 3/4 to
1 cup pecans and cover the bottom of a greased 9-inch pan, deep
dish if you have it, with the nuts. Pour the sauce over the nuts.
     Prepare a separate mixture of 2 tablespoons brown sugar and
1 teaspoon cinnamon. Melt 2 tablespoons margarine, and get out
the pastry brush.
     Now the rolls: With a rolling pin, roll out 1/3 of the once
risen dough to a rectangle about 6 by 12 inches. Brush on the
melted margarine, and spread on the mixed brown sugar and
cinnamon. Roll the dough into a long stick. At this stage I
stretch out the rolled dough to about 16 inches. With a sharp
knife cut off sections two fingers wide, and lay them (cut edge
down) in the pan. Leave space for the dough to rise. Let the
dough rise in a warm place about 45 minutes.
     Bake at 350 degrees for 20 to 25 minutes. You may want to
place a cookie sheet on the rack below to catch drips. Turn out
the rolls onto a plate immediately unless you like chipping out
the pan with a mallet and chisel. Makes one dozen rolls.

                        Half Cut Circles

     Roll out one-third of the once risen dough into a rectangle
6 by 12 inches. Brush about 2 tablespoons of melted margarine
over the dough. Spread on a mixture of 2 tablespoons brown sugar
and 1 teaspoon cinnamon. If you like, sprinkle with chopped nuts,
raisins, or the like. Roll the dough into a long stick. Place the
dough on a lightly greased baking sheet, and bend it into a
circle. With a sharp knife, cut most but not all the way through
the dough, making the sections two fingers wide. Bend alternate
sections in and out of the circle. Let rise in a warm place about
45 minutes. Bake at 350 degrees for 15 to 20 minutes. To serve,
break off sections at the cuts.

                        Buns in Patterns

     For this recipe you may use more or less than an even third
of the once risen dough. Grab off lumps of dough the size of a
ping-pong ball and place them on a lightly greased baking sheet.
Arrange them in a pattern, perhaps a tree, and allow space for
the dough to rise. Let rise in a warm place about 45 minutes.
Bake at 350 degrees for 15 to 20 minutes. After the buns are
cool, frost them with a mixture of 1 cup powdered sugar and 2
tablespoons milk. You might include a drop or two of food
coloring. Exercise your imagination for designs and colors.

                             RECIPES For January 1991

     From the Associate Editor: The bitingly cold weather of the
winter season always makes my thoughts turn to bread-baking. When
it comes to the household arts, I am frankly a coward. For
example, I enjoy knitting more than sewing because you don't have
to cut, and even if you do break the yarn, you can tie it
together again with no one the wiser. Sewing, on the other hand,
requires one to commit irrevocably to one size, one arrangement
of the pattern on the material and then--most unalterable act of
all--to cut. 
     Bread-baking is like knitting; you can always start over--as
long as you haven't killed the yeast. People are impressed with a
well-baked loaf out of all proportion to the skill required to
produce it, and nothing is more comforting on a blustery day than
a slice from a warm loaf with butter melting into the texture of
the bread. 
     A few hours of research and experimentation are well worth
the investment when you find that, like knitting sweaters, you
have a skill that everyone appreciates benefiting from. People
generally think that baking bread is complicated and time-
consuming. It does not actually take very long at any one time,
but you must choose a day when you can be in the kitchen
occasionally during a several-hour period. Bread is patient for
the most part. If you let it rise so far that the loaf falls
again, you can simply reform it. As long as the yeast has food to
grow on, it will keep multiplying and producing the carbon
dioxide bubbles that make the loaf rise. As I say, the only
absolute rule is don't kill the yeast with hot water or an oven
that is too hot during the rising. 
     There are loaves for every occasion and taste. One of my
favorites is tiny loaves served with sandwich-makings for a
special lunch. Each guest can slice an individual loaf hot from
the oven and create several small sandwiches to warm his or her
own heart. Here are several recipes from Federationists who like
to bake and who find bread pleasing. See what you think. 

                          NUT TREE LOAF
                        by Barbara Pierce

     This recipe makes four individual loaves and can be thrown
together in a food processor, a mixer with a bread hook, or a
bowl and wooden spoon. The last method requires old-fashioned
kneading but is a great way of constructively releasing pent up
frustrations or other unhealthy emotions. Once you have the hang
of bread-baking, experiment with different kinds of flour,
sweeteners, or flavorings. 

Ingredients
1 tablespoon active dry yeast (1 package) 
1 cup warm (not hot) water
1-1/2 tablespoons sugar
1-1/2 teaspoons salt
3 cups unbleached or bread flour

     Method: In a warm bowl combine water, yeast, sugar, and
salt. Stir to dissolve the dry ingredients. Add half the flour
and stir with a wooden spoon. Adding the rest of the flour will
be harder work, and eventually you will want to turn the contents
of the bowl out onto a floured board for kneading. Bread is ready
to rise when it is satiny and elastic and does not need more
flour for easy handling. (If cracks or folds begin to appear in
the dough, you have added too much flour. Just sprinkle a few
drops of water over the dough and knead it in well without
additional flour.) 
     Place the dough in a well-buttered bowl, butter the top of
the dough generously, cover the bowl with a towel, and allow to
rise in a warm spot (about 85 degrees if you can manage it) until
it doubles in bulk. Knead the dough briefly to release the air
and allow the bread to rest for 10 minutes or so. Divide it into
four equal pieces and roll each into a small rectangle. Be sure
that there are no air pockets in the dough at this point; they
will spoil the texture of the finished product. Roll up each
rectangle to form a small loaf. Pinch the ends and bottom to
seal. Place each loaf in a buttered or oiled foil bread pan
measuring 3 inches by 5 and butter its top. Allow to triple in
bulk in a warm place. Bake at 400 degrees for about 20 minutes.
Bread is done when it sounds hollow when gently tapped. Tip the
loaves out onto cooling racks to cool. If you see that it is not
done on the bottom, pop them back into the oven for a few more
minutes. It is not necessary to return the loaves to the pans at
this stage of baking. Enjoy lunch. 

              CARAMEL RING-A-ROUND OR MONKEY BREAD
                          by Tony Sohl

     Tony Sohl is an active member of the Tempe-Mesa Chapter of
the National Federation of the Blind of Arizona. His mother is
Ruth Swenson, President of the NFB of Arizona. Tony frequently
contributes recipes to these pages. He demonstrates with energy
and style the truth that young men can enjoy cooking and do well
at it. 

Ingredients
1/3 cup dark brown sugar
1 tablespoon water
4 tablespoons margarine or butter
1 package refrigerator biscuits, each biscuit cut into quarters
1/2 cup chopped walnuts

     Method: Mix brown sugar, water and margarine in a saucepan.
Cook over very low heat until melted. Pour into a large Pyrex
bowl. Add biscuit pieces and walnuts. Stir to coat each small
biscuit. Bake at 375 degrees for 10 to 12 minutes or until done.
Top will be dry to the touch.

                     BRAN WHOLE WHEAT BREAD
                        by Orna Weinroth

     Orna Weinroth and her husband Robert Greenberg, a 1986 NFB
scholarship winner, have just returned to New Haven, Connecticut,
from a year of linguistic research in Eastern Europe for Robert's
doctoral dissertation. Orna is a very busy woman and provides
proof for my contention that everyone who wants to can find time
to bake bread.

Ingredients
4 cups warm water
1 tablespoon dry yeast (one package)
1/4 cup malt powder
7 tablespoons dark molasses
3 cups bran
10 cups whole wheat flour
2 tablespoons vegetable oil
1 teaspoon salt

     Method: Proof the yeast by dissolving it in a little of the
warm water. Let it stand in a warm place until bubbles begin to
form. This takes five to ten minutes and demonstrates that the
yeast is alive and active. Be sure that the water is just
comfortably warm to the touch (about 110 degrees). If you use
water that is actually hot, you will kill the yeast, and the
bread will not rise. If this does happen, just dissolve another
package of yeast in a little more water and knead it into the
bread at any point before baking. This will rescue the entire
project. 
     Combine the wet ingredients in a large bowl, then add the
dry ones. Stir until the mixture forms a soft dough. Turn it out
onto a floured surface and knead until the dough is smooth and
elastic and does not need more flour in order for you to handle
it easily. This will take about ten minutes of vigorous kneading. 
Place in an oiled bowl, turning the dough over once to coat the
top. Cover the bowl with plastic wrap and a towel and allow the
dough to rise to about double in bulk in a warm place, 1-1/2
hours. Punch the dough down, letting the air escape. Allow the
dough to rest for ten to fifteen minutes, then divide into two
pieces and roll both into loaves, and then put them in well
buttered pans and keep warm and covered. Let rise until the dough
doubles. Bake at 400 degrees for 15 minutes, then at 350 degrees
for 30 minutes. Let the bread cool in the bread pans for a few
minutes before removing them to a rack to cool completely.     
We make this bread every week without fail. The salt and malt are
optional.


[PHOTO/CAPTION: Portrait of Barbara Cheadle.]

                    ALWAYS-READY BRAN MUFFINS
                     by Mrs. Barbara Cheadle

     Barbara Cheadle is president of the Parents of Blind
Children Division of the National Federation of the Blind. She is
the mother of three active and usually hungry children, so she
knows the value of keeping nutritious food on hand. Muffins are,
of course, not yeast bread; but they are delicious. Barbara says
of this recipe: "These muffins are mixed, stored in the
refrigerator and baked whenever they are wanted. Twenty-five
minutes before serving, preheat oven to 400 degrees. Spoon batter
into buttered muffin tins, filling 2/3 full. Bake 20-22 minutes
and serve. You can make two muffins or enough for a large
family."

Ingredients
3 cups wheat bran
1 cup brown sugar
2-1/2 cups flour
2-1/2 teaspoons soda
1 teaspoon salt
1/2 cup margarine
1 pint buttermilk
2 eggs
1 cup of boiling water

     Method: Combine 1 cup bran and the boiling water, stir and
let steep. In a separate bowl cream sugar and margarine. Beat in
the eggs. Mix together flour, soda, the 2 remaining cups of wheat
bran, and salt. Combine and mix together well the cup of steeped
bran with all other ingredients. Chill in tightly covered plastic
container. Let stand at least 12 hours before baking. Batter will
keep in refrigerator for up to 6 weeks. 

                       CRUNCHY WHEAT BREAD
                         by Jonathan Ice

     Jonathan Ice is an active member of the Metro Chapter of the
National Federation of the Blind of Minnesota. He works for a
bakery. 

Ingredients
6 cups warm water (75 - 105 degrees)
2 tablespoons dry yeast (2 packages)
1 cup dry milk
1/2 - 3/4 cup honey (or other sweetener)
1 cup corn meal
1/2 cup wheat gluten flour (found in health food stores)
1 cup wheat bran
1 cup bulgur
1/2 cup vegetable oil
2-1/2 tablespoons salt

     Method: Combine all ingredients, except flour, in a large
bowl. With wooden spoon, stir in enough whole wheat flour so that
dough begins to pull away from the sides of the bowl
(approximately  7-10 cups). Turn out contents of bowl onto 3 cups
of unbleached white flour. Knead until dough is only slightly
tacky and very elastic. Put in greased bowl and cover with a damp
towel. Let dough rise in a warm place until it about doubles in
volume (about an hour). Punch dough down and divide into six
equal pieces. Shape into round loaves, smooth on top, and let
rise on cookie sheet(s). Bake about thirty minutes in 350-degree
oven. (I prefer round loaves because I find that the bread turns
out moister, but do it in bread pans if you prefer.) Yields six
1-pound loaves.

                     BASQUE SHEPHERD'S BREAD
                       by Ronda DelBoccio
     
     Ronda DelBoccio is Director of Community Outreach for BLIND,
Inc., the NFB's adult rehabilitation center in Minneapolis,
Minnesota, and an active member of the Metro Chapter of the
National Federation of the Blind of Minnesota. 

Ingredients
3 cups very hot tap water
1/4 pound (1 stick) butter, margarine or reduced calorie
margarine
1/3 cup sugar
2 teaspoons salt
2 tablespoons active dry yeast (2 packages)
9 - 9-1/2 cups all purpose flour (unbleached is healthier) salad
oil

     Method: In large bowl, combine water, butter, sugar, and
salt. Stir until butter is melted. Let cool to about 110 degrees.
Sprinkle the yeast on top of the water and allow to dissolve. 
Beat in about 5 cups flour to make a thick batter. Add enough of
remaining flour to make stiff dough (usually 3 - 3-1/2 cups).
Turn out onto floured board. Knead until texture is satiny and
very elastic (15 to 20 minutes). Work in flour as needed, but
don't overdo it. Place dough in greased bowl. Turn over to grease
top. Let rise until double (about 1 and 1/2 hours). Punch down.
Knead briefly. Make smooth ball. Cut a circle of foil large
enough to cover bottom of 5-quart Dutch oven. Place foil in Dutch
oven. Grease the top surface of the foil and lid of Dutch oven
with oil. Place dough in Dutch oven. Cover and let rise until
dough pushes lid up about 1/2 inch. (Watch closely. It takes
about 1 hour.) Meanwhile, preheat oven to 375 degrees. Bake
covered with lid for 12 minutes. Remove lid and bake 30 to 35
minutes or until loaf is golden brown. Turn out onto rack, peel
off foil and turn loaf upright. Recipe makes 1 huge loaf. Allow
to cool awhile before cutting. Traditionally, Basque shepherds
made this bread by the campfire in a large kettle. When serving
it, they cut the sign of the cross into it and gave the first
slice to the invaluable dog. This bread freezes well and is
excellent toasted.



                             RECIPES For February 1991

     From the Associate Editor: By February the New Year's
resolutions to lose a few pounds have usually worn a little thin
even if we have not. Then, smack in the middle of the month,
comes Valentine's Day with its sweets and gifts to loved ones.
Here are some recipes suitable for the occasion. Prepare them
with good cheer. 
                    APPLE COUNTRY COFFEE CAKE
                        by Barbara Pierce
     This recipe has many virtues, not the least of which is that
it freezes well and defrosts beautifully, making the cook look
good whenever it is served. 

Ingredients:
1/3 cup butter or margarine
1/2 cup grated cheddar cheese
1 cup sour cream
1 egg 
1 teaspoon salt
1/3 cup sugar
2 packages dry yeast
1/4 cup warm water
3 1/2 - 4 cups flour
1 can apple pie filling or 1 recipe scalloped apples (see note)

Topping:
1/2 cup reserved apples
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

     Method: In a large heavy saucepan melt the margarine and,
stirring constantly, add the grated cheese over low heat until
cheese melts. Stir in sour cream, 1/3 cup sugar, egg, and salt.
Dissolve the yeast in the water and add to sour cream mixture. Be
sure that neither the water nor the sour cream mixture is hot
enough to kill the yeast (over 110 degrees). With a wooden spoon
or an electric mixer beat in the flour until dough is stiff
enough to knead. Then turn it out onto a floured surface and
knead for about 10 minutes, adding only enough flour to make the
dough smooth and elastic. Place the dough in a large buttered
bowl and generously butter the top. Cover the bowl with wax paper
and a tea towel and put it in a warm place until dough doubles in
bulk, about an hour and a half. 
     Punch the dough down and divide it in half. With a rolling
pin roll one half of the dough about 1/2 inch thick. Cut 15
circles with a 2-inch round cookie cutter. Roll the other half of
the dough and the scraps from the first half into a 13 x 9
rectangle and place in a greased 13 x 9 pan. Spread the dough in
the pan with the apple pie filling or the scalloped apples,
reserving a half cup for the topping. Arrange dough circles on
the surface of the apples in 5 rows of 3, butter the circles,
cover the pan, and put it in a warm place until doubled, about
one and a half hours. Keep an eye on the pan; with active yeast
this process will take less time. Bake the coffee cake in a
preheated 350 degree oven for 30-35 minutes. Stir topping
ingredients together and at the end of the baking time put a
generous dollop of topping on each circle. Return the coffee cake
to the oven for 5 minutes. Serve hot or cold.  
     Note: As I received this recipe it called for canned apple
pie filling, which works acceptably. But through the years I have
come to prefer home-made scalloped apples instead. These are easy
to make and delicious as an accompaniment to pork or chicken. For
use in the coffeecake, generously butter a 3-qt. casserole dish
and fill it with peeled apples that have been sliced about 3/4 of
an inch thick. Pour over 1/4 cup melted margarine or butter and
toss with 1/2 to 3/4 cup sugar (depending on the tartness of the
apples) and 1/4 to 1/3 cup flour. Summer apples are more liquid
when they cook and require more flour. Be sure to add a generous
amount of cinnamon to the flour and sugar--at least a teaspoon.
Cover the dish and cook in a 375-degree oven for about a half
hour or in the microwave until half done. Uncover the apples and
finish cooking in the oven. Apples are done when they feel soft
when stirred. Cool the apples before using them in this recipe. 

                     STRAWBERRY ALMOND BARS
                        by Sue Drapinski

     Sue Drapinski is the Treasurer of the National Federation of
the Blind of Michigan. Everyone who has tasted these cookies
agrees that they are something special. 

Ingredients:
2 cups flour
1 1/2 cups oats (quick-cooking)
1 cup sugar
1 cup butter (or oleo)
1/2 cup jam (strawberry, raspberry, peach, or apricot)
1/2 teaspoon almond extract
2/3 cup slivered almonds

     Method: Mix together the first 4 ingredients until crumbly,
and set aside 2 cups of the mixture. Press the rest evenly across
the bottom of an ungreased 9 x 13 pan. Stir together the jam with
the almond extract and spread evenly on the crust. Next mix
almonds with the reserved crumbly mixture and spread evenly
across the top,pressing gently. Bake at 350 degrees for 30
minutes. Cool completely and cut into bars.


                         FOOLPROOF FUDGE
                         by Gail Bryant

     Gail Bryant is an active member of the Columbia, Missouri,
chapter of the National Federation of the Blind. Her husband Ed
edits The Voice of the Diabetic, the publication of the NFB
Diabetics Division, so her contributions to these pages usually
keep to the dietary straight and narrow. This delicious fudge is
an exception. 

Ingredients:
24 ounces semisweet chocolate pieces
12 ounces white baking chocolate
2 cans (14 1/2 ounces each) sweetened condensed milk 
2 teaspoons vanilla
pinch salt
1 cup chopped nuts (optional)
     
     Method: Heat milk and chocolate together in microwave or on
top of stove. Add remaining ingredients. Place in greased 9 x 13-
inch pan. Chill at least 2 hours or overnight preferably. Makes
about 4 pounds of sinfully delicious, delightful fudge.

                          ANGEL CRISPS
                        by Ronald Greene

     Ronald Greene is one of the leaders of the National
Federation of the Blind of Iowa. In addition to being a fine
cook, he is principally responsible for enabling Iowa
Federationists to participate in the Boone, Iowa, annual
Pufferbilly Days Parade.

Ingredients:
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup shortening (half butter)
1 egg
1 teaspoon vanilla
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cream of tartar

     Method: Cream sugar, shortening, egg, and vanilla. Add
sifted dry ingredients and form into balls the size of walnuts.
Dip top half of ball into water, then into granulated sugar.
Place on ungreased baking sheet. Press down in center of ball
with finger. Bake at 425 degrees for 8-10 minutes.



                         FROSTED COOKIES
                        by Ronald Greene

Ingredients:
1/2 cup shortening
1 cup brown sugar
1 egg
1/2 cup strong hot coffee
1 1/2 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins
1/4 cup chopped nuts

     Method: Blend shortening, sugar, and egg. Add hot coffee and
stir well. Sift dry ingredients and add them to the shortening,
sugar, and egg. Add raisins and nuts and mix well. Pour mixture
into a jelly roll pan to the thickness of 1/4-inch and bake 10-15
minutes at 350 degrees. Remove from oven and while still warm
spread with icing made of 1 cup powdered sugar, 1 tablespoon
melted butter, and enough hot water to make mixture of spreading
consistency. Food color can be added to this frosting as a
festive touch. Cut into squares to serve.

                        BANANA SPLIT CAKE
                         by Gail Coppel

     Gail Coppel is one of the leaders of the National Federation
of the Blind of South Carolina. 

Ingredients:
2 sticks margarine, room temperature
2 eggs
2 cups confectioner's sugar
2 cups graham cracker crumbs
5 bananas
1/2 cup cherries, chopped or halves
1/2 cup pecans, chopped
1 9-ounce Cool Whip
1/2 cup coconut
1 #2 can crushed pineapple

     Method: Mix 1 stick margarine and 2 cups graham cracker
crumbs and pat into a 13 x 9 x 2-inch baking pan. Beat the
following no less than 15 minutes: 1 stick margarine, 2 eggs, 2
cups confectioner's sugar. Spread this mixture over the graham
cracker crumbs and cover with sliced bananas. Drain and spread
pineapple over bananas. Cover with Cool Whip. Sprinkle cherries,
coconut and pecans on top. Refrigerate overnight.


                             RECIPES For March 1991

     This year both Passover and Easter arrive in March. Both are
joyous celebrations of salvation, and many Americans look forward
to the festivity and good food of the holiday season. For the
first time in twenty-one years, the Easter Bunny will not be
hiding carefully dyed eggs around our house and adding candy of
his own. But every cloud has a silver lining, and I realize that
this year I will not be finding jellybeans in odd corners for
months to come. Whether your holiday prayer is "Next year in
Jerusalem" or "The Lord is risen," may your holiday celebration
be filled with friendship and joy. Here are recipes to help your
celebration along.

                            CHAROSIS
                       by Lorraine Stayer

     Lorraine Stayer is the editor of the Writer's Division
magazine, Slate and Style. She is also the wife of David Stayer,
one of the leaders of the National Federation of the Blind of New
York and the cantor who beautifully sings the invocation before
one general session each year at our National Convention.      
The Passover meal is filled with symbols and tradition: special
prayers, unleavened bread, salt water, bitter herbs, and a lamb
shank. One of the dishes is charosis, which represents the
mortar for the bricks that the Children of Israel were forced to
make during their slavery before their escape from Egypt. In the
Middle East almonds are substituted for the walnuts of this
recipe, and three or four figs, a quarter of a cup raisins, or a
few dates are added since they are fruits readily available in
the area. Lorraine reports that, although this is a traditional
Passover dish, many people have commented that it would be
delicious as a side dish at other times of the year. 

Ingredients:
2 large apples, cored and peeled
1 cup walnuts
1/8 cup sweet, kosher red wine (Manischewitz will do, but Carmel
is better)
cinnamon and nutmeg to taste

     Method: About an hour before serving, chop the apples and
nuts together. Add other fruits if desired. Season with spices to
taste and stir in enough wine to bind the mixture, making it
resemble the mortar it represents. Cover the mixture tightly and
refrigerate until serving time. 

                         HOT CROSS BUNS
                        by Barbara Pierce

     On Easter morning the Pierces have hot cross buns for
breakfast. When I acquired this recipe years ago, the
accompanying note informed me that hot cross buns baked on Good
Friday have miraculous powers. This may be so, but they taste
fresher on Easter if they are baked on Saturday. Last spring I
brought hot cross buns to the National Center staff at Easter
time. They vanished immediately. My family approve of them as
well.

Ingredients:
1 cup sugar
1 stick melted butter or margarine
4 well-beaten egg yolks
2 1/4 cups scalded, cooled milk
1 package active dry yeast
1/4 cup warm water
7 to 8 cups flour
1 1/2 teaspoons salt
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
4 egg whites, beaten till frothy
1 cup rinsed currants
1/2 cup candied fruit (optional)

     Method: On the day before baking, in a large mixing bowl
combine sugar, butter, milk, egg yolks, and yeast dissolved in
the water. Stir in salt, nutmeg, and cloves, and half the flour.
Beat this mixture well with an electric mixer or with a wooden
spoon. Gently stir in the frothy egg whites, then stir in
currants and candied fruit, if desired. Work in enough additional
flour (3-4 more cups) to make a soft dough. Knead well, adding
more flour only as needed to handle the dough. This will take
about 10 minutes. The dough is ready when it is smooth and
elastic. Place it in a well-buttered bowl and butter the top of
the dough. Cover the top with a damp tea towel and put it in a
warm place for 2 to 3 hours. Refrigerate the dough overnight.    
   At least an hour before you are ready to make out the rolls,
remove the bowl from the refrigerator and let it stand in a warm
place. Knead the dough lightly and divide it into 30-36 pieces of
equal size. Shape each piece into a smooth ball and place the
buns 1 inch apart on greased cookie sheets. If you wish, you may
cut a cross in the top of each bun. Butter all exposed surfaces
liberally, cover the rolls, and allow them to rise in a warm
place until they are doubled in bulk, about an hour and a half.
Preheat the oven to 375 degrees. Brush the buns with 1 egg yolk
and 2 tablespoons of water combined. Bake the buns until golden
brown, about 25 minutes. Remove buns to cooling rack, and when
they are cool frost them with a cup of confectioner's sugar, 2
tablespoons of lemon juice, and enough water to bring the glaze
to spreading consistency.

                           PLUM SAUCE
                        by Betty Niceley 

     Betty Niceley is President of the National Federation of the
Blind of Kentucky and of NAPUB, the National Association to
Promote the Use of Braille. She is also a good cook and an
enthusiastic sampler of unusual foods. Here is an excellent sauce
to dress up an Easter leg of lamb. Betty says that it makes a
nice change of pace from mint jelly and is delicious. 

Ingredients:
1-pound can purple plums, sieved
1/4 cup reserved syrup from plums
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 teaspoon dried basil
1 teaspoon Worcestershire sauce
1/2 clove garlic, crushed (optional)

     Method: Stir all ingredients together to make sauce. If you
have a food processor, everything can be thrown in together and
mixed for a few seconds to puree the plums. Just be sure to
remove all seeds from the fruit. Sometimes they miss a seed or
two, even when they say the plums are seeded. Trim excess fat and
skin from a 5- or 6-pound leg of lamb. Rub the surface with dry
mustard and sprinkle it all over with seasoned salt, pepper, and
ground allspice. Roast it as you normally would, but baste it
four times with the sauce in the last hour of roasting. Any extra
sauce can be added to the pan drippings to enrich the gravy. Be
sure not to overcook the lamb. Cookbooks used to warn that lamb
should register at least 175 on a meat thermometer. The numbers
have been revised downward into the 160s so that the meat is
still nicely pink. 

                             RECIPES For April 1991

     From the Associate Editor: This space is usually reserved
for the culinary masterpieces, mealtime mainstays, and family
specialties of members and friends of the Federation. Reading the
recipes has come to be a vicarious way for all of us to break
bread together even when miles and months separate us. In the
interest of continuing the high quality of our gastronomic life
together, I remind all readers of this feature that recipes are
always welcome. I particularly appreciate receiving family
favorites for holidays or particular seasons of the year, but any
well-loved and well-tested recipe will be joyfully received and
carefully filed for later consideration. Recipes--we always need
ones that diabetics can enjoy--can be sent to the National Office
or to me at 237 Oak Street, Oberlin, Ohio  44074.
     As I say, most of the time this section is reserved for
recipe-swapping within the clan. But since we all know that "A
foolish consistency is the hobgoblin of little minds," we are
departing from custom this month in honor of our upcoming
convention, which will take place in one of the culinary capitals
of the world, New Orleans. Superb restaurants dot the city, and
every one of them has a specialty that brings satisfied patrons
back time after time. Here are a few of the treats that await you
where the Mississippi flows into the Gulf of Mexico. Bon appetit:

                     BRENNAN'S SHRIMP CREOLE

Ingredients:
1/2 cup vegetable oil
1 cup green pepper, coarsely chopped 
2 cups onion, coarsely chopped 
1 cup celery, coarsely chopped 
2 tablespoons garlic, minced 
2 cups whole tomatoes
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon white pepper
1 bay leaf
2 tablespoons corn starch
3 pounds raw shrimp, peeled and deveined
3 cups water
     Method: Heat vegetable oil and saute next four ingredients
until tender. Add tomatoes and cook three to four more minutes.
Stir in paprika, cayenne, salt, pepper, water, and bay leaf.
Simmer 15 minutes. Add shrimp and continue to cook an additional
15 minutes. Thicken with corn starch mixed with cold water. Serve
with hot fluffy rice.


              COMMANDER'S PALACE CRAB MEAT IMPERIAL

Ingredients:
2 tablespoons butter
1/4 cup onions, minced
2 tablespoons celery, minced
2 tablespoons green pepper, minced
1/4 cup green onions, tops only, minced
1/2 teaspoon freshly ground pepper
1 teaspoon powdered garlic
1 cup mayonnaise
1/2 cup pimiento, minced, and well-drained
1/4 cup Creole mustard
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
2 tablespoons parsley, chopped
2 pounds cooked fresh lump crab meat (pick out any shells)
Topping: mayonnaise, paprika

     Method: In a large skillet melt butter; add onions, green
peppers, celery, green onions, and seasonings and saute for 15
minutes. Remove from heat and add mayonnaise, pimiento, mustard,
Worcestershire sauce, Tabasco sauce, and parsley. Mix well and
let cool for about 20 minutes. Place crab meat in large mixing
bowl and pick out any shells, being careful not to break up
lumps. Ladle the sauce over the crab meat and mix gently to coat
the crab meat without breaking up lumps. Using your hands, fill
individual casserole dishes or ramekins or large flat sea shells,
with 3/4 cup crab meat mixture. Coat each casserole with one
tablespoon mayonnaise, sprinkle paprika over top. Heat in 350
degree oven for 8 to 10 minutes, or until it bubbles. Yields
eight servings.

          CHRISTIAN'S RESTAURANT WHITE CHOCOLATE MOUSSE

Ingredients:
2 egg whites
125 grams sugar (4.46 ounces, 4 ounces equals 1/2 cup)
1/2 quart whipping cream
170 grams (6 ounces) vanilla sweet chocolate combined with 3
tablespoons water

     Method: Combine the egg whites and sugar and make a genoise
meringue by beating them with an electric mixer over hot water on
the stove until mixture is warm and thick. Remove from stove and
continue beating until mixture is room temperature and even
thicker. Melt the chocolate in a double boiler until just melted,
then stir until smooth. Fold the chocolate into the meringue,
then chill. Meanwhile chill the whipping cream and beat until
stiff. Fold the whipped cream into the previously prepared
mixture and chill. 

                 CORRINE DUNBAR'S RED BEAN SOUP

Ingredients:
1/2 pound red kidney beans
1 small onion, chopped
2 cloves garlic, chopped
2 ribs celery, chopped
2 bay leaves
2 sprigs thyme
1/4 stick butter
1 teaspoon Worcestershire sauce
1/2 pound ham, ground fine
water
salt and pepper to taste
Claret wine, sieved hard boiled egg, 8 lemon slices (garnish)

     Method: Saute onion in butter. Simmer beans for about three
hours in enough water to cover, with onion, garlic, celery,
thyme, and bay leaves. Keep an eye on the beans as they cook;
it's important that they not go dry, but equally important that
there not be too much water. Press mixture through coarse
strainer, using large spoon to force mixture through. Add ham,
and correct seasoning with salt and pepper to taste. Place one
tablespoon claret wine in bottom of each bouillon cup. Pour soup.
Garnish with sieved egg and lemon slice. Serves eight.

                   LA PROVENCE POULET FROMAGE

Ingredients:
1 chicken, cut into serving pieces
2 teaspoons chopped shallots
1/2 cup dry vermouth
3/4 cup heavy cream
salt and pepper
2 tablespoons grated Swiss cheese
1 tablespoon bleu cheese
1 tablespoon softened butter
1 teaspoon Dijon mustard

     Method: Saute chicken in butter, but do not brown. Add
chopped shallots and dry vermouth. Reduce liquid slightly. Add
heavy cream, salt and pepper. Sauce should almost cover chicken;
add more cream if necessary. Bring to a boil. Place in a 375
degree oven, covered with oiled waxed paper. Cook approximately
15 minutes, until chicken is tender when pierced. Remove chicken
to platter and keep warm. Strain sauce and reduce it a little on
low to medium-low heat. Whisk together grated cheeses, mustard,
and softened butter. Add this mixture to reduced sauce over low
heat, stirring constantly until smooth. Correct seasonings, and
pour sauce over chicken.


                             RECIPES For May 1991

     From the Associate Editor: The warm weather is almost upon
us; in some places it is already here with a vengeance. The time
has come to think about cool and simple meals that will perk
everyone up, including the cook. Salads are the obvious solution.
Try serving chicken for one meal and cooking a piece or two
extra. For summer use I like preparing a marinade of soy sauce,
fresh grated ginger root, fresh lime juice, dry sherry, a little
oil, and salt, pepper, and spices to taste and according to whim.
The longer the chicken soaks in this preparation the better--
within reason. Broil or grill the chicken (you can even cook it
in the microwave) and serve hot. Then use the leftovers, cut into
strips, to crown a chef's salad the following evening. Marinating
whole or sliced mushrooms in bottled or home-made Italian
dressing for several hours will give any salad a special zip.
Canned artichoke hearts respond well to this treatment as well
and persuade diners that they have been offered something very
special indeed. 
     Of course fruit salads are the very heart and soul of
summer. They change as new fruits and berries come into season,
and they are always colorful and appealing. Just remember that a
number of cut fruits turn brown after they have been exposed to
the air for more than a few minutes. Bananas, apples, and peaches
appreciate being sprinkled with lemon juice or a powdered citric
acid product like Fruitfresh if they are going to stand for more
than a few minutes. A handful of mint leaves tossed in does for
fruit salad what fresh basil or oregano does for a green salad. 
     But the question is always what to serve with one of these
wonderful combinations of summer bounty. I think that the ideal
solution is fresh muffins or quick breads. These can be made in
the cool of the morning and held for use at lunch or dinner. They
usually freeze well, and a minute under a damp paper towel in the
microwave brings them to the table warm enough to melt butter.
Here are several bread and salad recipes that should hold you in
good stead across the summer and into the crisp days of autumn: 

                        BANANA-NUT BREAD
                        by Lorraine Rovig

     Lorraine Rovig, the director of Job Opportunities for the
Blind (JOB), has been very busy completing plans for the 1991
National JOB Seminar. It will be held June 30th in the Hyatt
Regency New Orleans from one to four in the afternoon. When she
has time, Miss Rovig likes to bake. Here is a recipe the
associate editor has taste-tested. She and the rest of the staff
of the National Center for the Blind recommend its moist texture.
Other Federationists who juggle complicated schedules will
appreciate the short preparation time as well as the flavor. This
recipe was adapted for speedy cooks by Miss Rovig from the With
Love From Minnesota cookbook.

Ingredients:
2 cups self-rising flour
1/4 teaspoon baking soda
1 1/4 cups sugar
1/2 cup (1 stick) butter or margarine
2 eggs (beaten slightly)
1 teaspoon vanilla (cinnamon and nutmeg optional)
2 1/2 cups (4 whole) ripe bananas
1 cup (or less) chopped nuts (Pecans work well)

     Method: Grease and flour two bread pans and preset your oven
to 350 degrees. Sift together all the dry ingredients. Use a fork
to beat in the eggs. Cut thin slices of the stick of butter and
the 4 bananas into the bowl. Use your fork to mash everything
together, working in the flour on the bottom of the bowl and
leaving no banana slice unmashed. Chop your nuts or cut each
whole pecan into pieces and mix into the batter. Pour half the
batter into each loaf pan.  Place 3 or 4 whole pecans along the
center line of each loaf for decoration. Bake for 40 to 45
minutes at 350 degrees until toothpick inserted comes out clean. 
Cool slightly on racks and remove from pans.

                       EASY YEAST MUFFINS
                        by Carolyn Ranker

     Carolyn Ranker and her husband Dennis are active members of
the National Federation of the Blind of Virginia. 

Ingredients:
1 package dry yeast
2 cups warm water
3/4 cup butter or margarine (1 1/2 sticks)
1 egg, beaten
4 cups self-rising flour, unsifted
1/4 cup sugar

     Method: Dissolve yeast in warm water, and add sugar and 
cooled melted butter. Stir in the beaten egg; then add dry
ingredients. Mix well. Cover and refrigerate for at least two
hours before filling greased muffin tins half full of dough. Bake
at 375 degrees for 20 minutes until brown. Makes at least 18
muffins. Dough can be kept up to a week in the refrigerator
before baking.

                LOUIS PAPPAS' FAMOUS GREEK SALAD
                        by Marilyn Womble

     Marilyn Womble is the past President of the National
Federation of the Blind of Florida. She swears by this salad and
by the restaurant from which she got the recipe.

Ingredients:
6 boiling potatoes
2 medium-sized onions or 4 green onions
1/4 cup parsley, finely chopped 
1/2 cup green pepper, thinly sliced
1/2 cup bottled salad dressing
salt
1 large head of lettuce
3 cups of potato salad made from first 6 ingredients
12 roka leaves (Greek vegetable) or 12 sprigs of watercress 2
tomatoes, cut into 6 wedges each of which is cut in half        
   crosswise (24 pieces in all)
1 peeled cucumber, cut lengthwise into 8 fingers
1 avocado pear peeled and cut into wedges
4 portions of Feta (Greek) cheese
1 green bell pepper, cut into 8 rings
4 slices of canned cooked beets
4 peeled and cooked shrimp
4 anchovy filets
12 black olives (Greek style preferred)
12 bottled medium hot Salonika peppers 
4 artistically cut radishes (roses or other shapes)
4 whole green onions
1/2 cup distilled white vinegar
1/4 cup each, virgin olive oil and salad oil blended 
Oregano

     Method for potato salad: Boil the potatoes in their jackets
for about 30 minutes or until tender but not soft when tested.
Drain, cool, and peel the potatoes. When they are cold, slice
into a bowl. Cut onions and peppers into thin slices, and chop
the parsley. Add to the potatoes and sprinkle lightly with salt.
Fold in the salad dressing using more if necessary to hold salad
together lightly.
     Method for constructing Greek salad: Wash lettuce
thoroughly. Line a large platter with the outside lettuce leaves
and place 3 cups of the potato salad in a mound in the center of
the platter. Shred the remaining lettuce and cover the potato
salad with it. Arrange the roka or watercress on top. Anchor the
tomato wedges skin side against the potato salad around the base
of the mound. Some tomatoes may be arranged on top. Tuck cucumber
wedges and avocado slices between the tomatoes, making a solid
base for the salad. Slices of Feta cheese and green pepper rings
should be arranged on the top of the salad mound. On the very
top, arrange the sliced beets with a shrimp on each beet slice
and an anchovy filet on the shrimp. The olives, Salonika peppers,
green onions, and radishes can be arranged as desired. The entire
salad should then be sprinkled with the vinegar (more may be
used) and then with the blended oil. Sprinkle the oregano over
all and serve at once. Garlic toasted Greek bread is delicious
with this salad. It serves four generously.
     
                           LEMON SALAD
                       by Kathleen Nelson

     Kathleen Nelson is an active member of the National
Federation of the Blind of South Dakota.

Ingredients:
2 3-ounce packages lemon jello
2 cups boiling water
1 15-ounce can crushed pineapple with juice
1 can lemon pie filling 

Topping:
1 2/3 cups milk
1 envelope Dream Whip
1 small box instant lemon pudding
1 can mandarin oranges, drained 

     Method: Dissolve jello in boiling water. You may substitute
a little lemon juice for some of the water if you want to
increase the lemon flavor.  Fold in fruit and pie filling. Pour
mixture into a 9x13 pan and allow to set in the refrigerator
until firm. Mix the topping ingredients together according to
label directions and spread over set jello. Decorate with
mandarin orange slices.

                        BACHELOR RECIPES For June 1991

     From the Associate Editor: When I first met my husband, he
was one of the few eligible bachelors on the faculty at Oberlin
College, and I was an undergraduate. He had already survived
graduate school and several years of teaching on his own and
considered himself a competent, but not ambitious, cook. I was
somewhat less impressed with his prowess: drained tuna from a can
crumbled on lettuce was tuna salad, a fried ground beef patty (no
spices, salt, or pepper added) was a hamburger; and Stouffers,
Inc. provided the entree whenever he was intent on impressing
anyone at dinner. But he could and did wash dishes. He could peel
potatoes, and he appreciated good food prepared especially for
him. Since I enjoy cooking and he is happy to help clean up, it
has been easy for us to work out mealtime duties through the
years.
     I was reminded of those early days in my acquaintance with
my favorite member of the genus Bachelor Cook, when I read
several recipes sent to me by some of the Federation's most
delightful bachelors. They pointed out that there are rules
determining whether or not a given offering qualifies as a
bachelor recipe.  They should employ a heating element,
preferably a toaster oven or microwave, but not necessarily. The
entire preparation and cooking time should not exceed ten minutes
(the shorter the better). The number of ingredients should not
exceed five or six, the fewer the better. The true bachelor
recipe will involve some originality. Consequently, warming a
frozen dinner and adding salt would not satisfy this requirement.
The recipe should include words such as "sizzling" or "oozing" or
those with similar descriptive power. Follow these simple rules
and you, too, can create bachelor recipes of your own. I may
petition for inclusion of my husband's old tuna salad recipe on
the grounds that no cooking at all is surely a procedure that
falls within the spirit of the bachelors' requirements, but
perhaps it lacks someting in the creativity line. Here are the
recipes contributed by three Federation bachelors: 

              UNCLE ZACH'S CHEDDAR TRISCUIT SQUARES
                          by Zach Shore

     For several years Zach Shore has been one of the leaders of
the National Association of Blind Students, the student division
of the National Federation of the Blind. Since moving to Seattle
last fall, he has become the editor of The Blind Washingtonian,
the newsletter of the NFB of Washington. 

Ingredients:
1 box low salt Triscuits
1 block sharp cheddar

     Method: Arrange nine Triscuits on a plate in three rows of
three. Cut cheddar into nine Triscuit-sized squares and place on
top of crackers. Insert squares in microwave for fifteen to
twenty seconds, or until cheese is sizzling. For an added touch
garnish with sour cream. Serves one.
     Note: If bachelor does not own a microwave, use toaster oven
at 400 degrees for 3 to 4 minutes. Every bachelor must have a
toaster oven.

                    KUCZYNSKI'S GARLIC ROLLS 
                    by Christopher Kuczynski

     Chris Kuczynski is First Vice President of the National
Federation of the Blind of Pennsylvania and an attorney with a
prestigious Philadelphia law firm. 

Ingredients:
1 loaf French bread
1 stick butter or margarine
1 jar garlic powder

     Method: Remove French bread from freezer. Defrost and spread
liberally with butter. Shake on garlic powder. Place in toaster
oven for 3 to 5 minutes, or until you can't stand it any longer.
     Note: For a crispier crust, place bread directly on the rack
of the obligatory toaster oven.

                 DR. GOSSE'S EGG-CHEESE ASSEMBLY
                        by Michael Gosse

     Michael Gosse is the President of the National Federation of
the Blind of Connecticut. He is completing his doctoral
dissertation and is teaching courses in electrical engineering at
Lehigh University. 

     Note: This is an advanced bachelor recipe and should not be
attempted by the amateur bachelor.

Ingredients:
1 egg
2 slices of oat bread
1 slice individually wrapped processed American cheese
butter

     Method: Melt butter in Teflon-coated frying pan. Crack egg
into pan when butter is sizzling. Isolate egg in a bread-sized
area of pan and break yoke with spatula. After roughly two
minutes flip egg and begin toasting bread in toaster oven. Next,
unwrap cheese and place on egg still in pan. Cover pan for 30
seconds, or until cheese is oozing over egg. Carefully lift egg-
cheese assembly from pan and delicately place between slices of
toast. Serves one. Repeat if still hungry. Optimum serving time
between midnight and two a.m., or after rising at 1:30 p.m.




                            RECIPES For July 1991 

     From the Associate Editor: My mother was trained as a home
economist, and she has always enjoyed cooking and has been very
good at it. She has also always been a wise and loving parent,
who was not about to let her blind daughter worm out of doing her
fair share of chores. These ran the gamut of household tasks, but
helping in the kitchen was a frequent part of my duties. It never
occurred to either of us that blind children might be barred from
such activities. I was twelve before anyone ever showed me a cake
mix; all the cakes in our house, including mine, were made from
scratch. In apple pie baking, my job was peeling and slicing the
fruit. Early in my life I read a story that described the
superstition that, if a young girl removed the peel from an apple
in one continuous strip and threw the peel over her shoulder, it
would form the initial of the man she was going to marry. Much to
my disgust, my mother made me go outside to throw my apple peels.
     Looking back I realize how much parents and blind children
miss when they assume that such shared endeavor is beyond their
grasp. Happily there are lots of blind children today, whose
parents are members of the NFB Parents of Blind Children
Division, who know the satisfaction I felt in working beside a
parent in the kitchen and preparing food for an appreciative
family. Here are several favorite recipes from the households of
some of the younger cooks in our Federation family: 

                         1, 2, 3 COOKIES
                          by Jeff Balek

     Jeff Balek is the son of Tom and Linda Balek and lives in
Berryton, Kansas. Tom is the Secretary of the Parents of Blind
Children Division of the National Federation of the Blind. Jeff
is entering the fourth grade and is becoming a very good cook. 

Ingredients:
1 package (6 oz.) butterscotch chips
2 tablespoons peanut butter
3 cups corn flakes

     Method: Melt chips and peanut butter over low heat while
stirring. When smooth, remove from heat and add the corn flakes.
Mix. Drop cookies by teaspoonfuls onto a cookie sheet that is
covered with waxed paper. Chill cookies until firm. Then put
cookies in canister or covered dish and keep them in the
refrigerator to snack on. Makes two dozen small cookies.

                       COCONUT CRUNCH BARS
                     by Sunny Shain Emerson

     Sunny Emerson is an active member of the Parents of Blind
Children Division. She lives in Michigan with her husband Charles
and their son Adam.

Ingredients:
1/2 cup soft butter
1-1/2 cups brown sugar, firmly packed
1 1/4 cups sifted flour
3/4 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
3-1/2 ounces flaked coconut

     Method: Cream butter and 1/2 cup of the brown sugar. Mix in
1 cup of the flour. Pat into greased 13 by 9 by 2 inch pan. Bake
12 minutes at 375 degrees. Mix remaining 1 cup brown sugar, 1/4
cup flour, and other ingredients. Spread mixture on top of crust.
Bake 18 to 20 minutes. Cut in bars while still warm.

                    BAKED SANDWICH CASSEROLE
                      by Dianne M. Millner

     This recipe was submitted by Dianne Millner of Oakland,
California. Diane's children, Ashley (3 1/2 years old, blind due
to retinopathy of prematurity) and Tori (2 years old) love to
help prepare this recipe. Mom  lets them stir the liquid
ingredients and arrange them in the baking dish. They love this
recipe for either dinner or lunch. 

Ingredients:
1/3 cup each mayonnaise and chopped celery
3 cups chopped cooked ham, turkey, or chicken
1 can (2 1/4 oz.) sliced ripe olives, drained
1/4 pound mushrooms, sliced
12 slices firm white bread
1 10 1/2-ounce can condensed cream of chicken soup
2 eggs
1 cup milk

     Method: In a large bowl combine mayonnaise, celery, chopped
meat, olives, and mushrooms; stir gently to mix. Arrange 6 slices
of bread in the bottom of a lightly greased 9 by 13-inch baking
dish. Spread each slice evenly with the meat mixture, then top
with remaining bread slices; press down slightly.
     In a small bowl beat the soup, eggs, and milk together until
smooth. Pour evenly over sandwiches; cover and chill at least 2
hours or overnight. Bake uncovered in a 350 degree oven for about
55 minutes or until tops are golden brown. Let stand 10 minutes
before serving. Makes 6 sandwiches. 

                    TORTELLINI IN WHITE SAUCE
                       by Carol Castellano

     Carol Castellano and her husband Bill Cucco are active with
both Parents of Blind Children and the National Federation of the
Blind of New Jersey. Carol reports that their children Serena and
John rank tortellini as a food favorite. For a description of
Serena and John's cooking prowess, see "Cooking Madness" in the
Fall, 1989, issue of Future Reflections, the quarterly magazine
of the Parents Division. 
 
Ingredients:
1 pound tortellini
3 cloves sliced garlic (more or less to taste) 
1/3 to 1/2 cup olive oil
2 pats butter
1 pound ricotta cheese (more or less to taste)
dried basil

     Method: Cook tortellini according to package instructions.
While tortellini is cooking, saute garlic in oil and butter in
small saucepan over medium heat until golden. Remove garlic, if
desired. Turn off heat. Stir in ricotta and let melt. Sprinkle
liberally with basil. Reheat sauce, if necessary. After
tortellini is cooked and drained, pour on sauce, and serve.
Serves 3 large or 4 moderate appetites.


                             RECIPES For October 1991

     From the Associate Editor: The nip of autumn is unmistakably
to be felt in most parts of the country. It is the season of
hearty lunches and quick suppers that can be put on the table
quickly following an afternoon of outdoor activity. Here are some
sandwich recipes that can be made ahead and frozen. Popped into
the oven, not the microwave, for a little longer than the
specified cooking time, they are all delicious and warming. 

                   HOT CORNED BEEF SANDWICHES
                         by Betty Bowman

     From the Associate Editor: Betty Bowman is an Associate
Member of the NFB from Pittsburgh, Pennsylvania, and an excellent
cook. She is also my mother; that is why I can recommend these
recipes unconditionally.

Ingredients:
10 to 12 hamburger buns
1 12-ounce can corned beef, shredded
1 cup cubed Velveeta cheese
1/2 cup sweet relish
1/2 cup catsup
1/4 cup minced onions
2 tablespoons Worcestershire sauce
     Method: Mix filling ingredients. Fill buns. Wrap
individually in foil. Heat for 15 minutes at 375 degrees.

                        TUNA TEMPTATIONS
                         by Betty Bowman

Ingredients:
6 and 1/2- or 7-ounce can tuna
1/4 pound American cheese, cubed
2 tablespoons chopped green pepper
2 tablespoons minced onions
2 tablespoons chopped sweet pickles
1/2 cup mayonnaise 
salt and pepper to taste
6 hot dog buns

     Method: Flake tuna and combine with other filling
ingredients. Add salt and pepper to taste. Split buns and fill.
Wrap sandwiches individually in foil. Place in shallow pan and
bake in 350-degree oven for 15 minutes. If frozen, heat at 400
degrees for 30 minutes.

                      HAM AND CHEESE ROLLS
                         by Betty Bowman

Ingredients:
1/2 pound soft butter
3 tablespoons prepared mustard
1 1/2 tablespoons poppy seeds
1 teaspoon Worcestershire sauce
1 onion, grated
12 hamburger rolls
1 lb. chipped ham
12 slices Swiss cheese

     Method: Mix first five ingredients. Spread mixture on both
sides of each roll. Place ham and cheese on rolls. Wrap
sandwiches in foil. Heat 10 minutes at 400 degrees. This recipe
can be stretched to make sixteen sandwiches. It can be made ahead 
and refrigerated. If so, heat for 15 minutes.

                   HOT CHIPPED HAM SANDWICHES
                         by Betty Bowman

Ingredients:
1 pound chipped ham, cut into bite-size pieces
1 cup cubed Velveeta cheese
3 hard-cooked eggs, chopped 
4 stalks celery, chopped
     To the above mixture add:
2 tablespoons olives, chopped
2 tablespoons onion, chopped
2 tablespoons sweet relish
2 tablespoons green pepper, chopped
2 tablespoons vinegar
1/2 cup mayonnaise

     Method: Thoroughly combine and place mixture in 10 to 12
buns and wrap in foil. Heat at 250 degrees for 30 minutes.


                             RECIPES For November 1991

     From the Associate Editor: November is a busy month. Aside
from preparations for the biggest holiday season of the year in
December, November is the calendrical home of Thanksgiving, that
celebration of family, friendship, and gratitude. Many parts of
our Federation family will be gathering on the twenty-eighth to
share a meal and give thanks for victories won, challenges still
ahead, and good friends with whom to share both. Our Board of
Directors will meet in Baltimore at the National Center for the
Blind to chart our course for the coming year but also to savor
the good food and friendship that fill this busy holiday weekend
in the Federation. Whether you will be celebrating Thanksgiving
with individual or Federation family members, enjoy the day and
the blessings we have all experienced this year in the National
Federation of the Blind.
     Here are some recipes that may inspire you as you plan your
own festivities. There is something here for every course of the
feast and even an idea to help you deal with the left-overs. 

                         CHINESE TURKEY
                        by Barbara Pierce

Ingredients:
1 6-pound turkey
6 cups water
1-1/2 cups imported soy sauce
3/4 cup dry sherry
3 scallions
3 slices fresh ginger root
1 tablespoon pepper corns
1 teaspoon salt

     Method: Combine all ingredients except turkey in a large
soup pot or Dutch oven and bring to a boil. Wash bird and slip it
gently into the liquid. Cover the pot and simmer for 4-1/2
minutes a pound, turning the bird over half way through cooking
time. Then roast the turkey in an open roaster 6 minutes a pound
at 350 degrees. Baste the bird with liquid from soup pot every 10
minutes. Amounts of ingredients can be adjusted for larger or
smaller birds. This turkey is very moist and flavorful. Handling
it with clean rubber gloves and paper towels makes the job easier
and faster. 

                        SQUASH CASSEROLE
                         by Betty Capps

     Betty Capps is the wife of Don Capps, member of the Board of
Directors of the National Federation of the Blind and President
of the NFB of South Carolina. She is a frequent contributor to
this column. 

Ingredients:
3 pints any kind of summer-ripening squash, steamed or cooked in
very little water and topped with half a stick of oleo when
drained but still hot
1 large onion, sauteed in a half stick of oleo 
1 roll Ritz crackers, crushed
2 eggs
1/4 pound grated cheese
1 cup milk
1 tablespoon sage (or to taste)
2 tablespoons parsley flakes
salt and pepper to taste

     Method: Mix all ingredients and place in buttered casserole
topped with fresh bread crumbs made from 5 slices bread and 1
stick oleo. Bake at 375 degrees for 15 minutes or until hot and
bubbly. Serves 12 to 15. Can divide and place in two casserole
dishes and freeze one for later use.

                       FROSTY PUMPKIN PIE
                         by Betty Capps

Ingredients:
1 package instant vanilla pudding and pie filling, 6-serving size
1 16-ounce can pumpkin 
1 cup milk
1/2 teaspoon grated nutmeg 
1/2 teaspoon ginger
1/2 teaspoon cinnamon
whipped topping, 9 oz. size
1 9-inch graham cracker pie crust

     Method: Combine pie filling mix, pumpkin, milk, and spices
in a mixing bowl. Mix slowly with electric mixer or by hand until
just blended, about one minute. Fold in whipped topping and spoon
mixture into pie crust. Freeze until firm, at least  4 hours, or
overnight. Let stand at room temperature about 30 minutes before
cutting. Garnish with additional whipped topping if desired.
Makes one 9-inch pie.

                          RUMMIE BALLS
                        by Georgia Myers

     Georgia Myers is an active member of the Cumberland chapter
of the National Federation of the Blind of Maryland. These rummy
balls are a mainstay of all Maryland fund-raisers and make a
popular appearance at every National Convention. Served around a
cozy fire, they would also provide a fitting conclusion to a
Thanksgiving Day celebration. 

Ingredients:
1 cup coconut
50 vanilla wafers
1 cup powdered sugar
2 tablespoons cocoa
 2 tablespoons light corn syrup
1/3 cup rum or whiskey

     Method: Grind coconut, vanilla wafers, and powdered sugar.
Mix all ingredients and roll into nickel-size balls and then roll
in powdered sugar. Makes about 50 balls. Please, do not give to
children!

                         TURKEY POT PIE
                          by Lori Duffy

     Lori Duffy is the president of the Ohio Parents Division.
She is also studying to become a teacher and hopes to work with
blind children. As a student, she knows the value of budget-
stretching dishes. She invented this ideal use for leftover
turkey.

Ingredients:
prepared pastry for two-crust 9-inch pie
1 10-oz. can of turkey gravy or a cup and a quarter of homemade
gravy
1-1/2 cups diced, cooked turkey
1 cup mixed peas, carrots, and corn
1/4 cup semi-dry rose or other wine 
1/4 teaspoon garlic powder, optional
1/4 teaspoon pepper
1 cup cooked potatoes, peeled and diced

     Method: Mix all filling ingredients in large bowl. Spoon
mixture into 9-inch pie plate lined with pastry. Arrange top
crust on pie. Seal and flute edges. Cut steam vents in center of
top crust. Bake pie at 375 degrees for 50 minutes or until golden
brown.



                             RECIPES For December 1991

     From the Associate Editor: One of the pleasures of this
column in the Monitor is the opportunity for us all to get to
know a little more about the members of our Federation family who
send in recipes. In an effort to broaden the group of people
whose culinary offerings are shared in these pages, the editors
have decided to invite each state in turn to contribute a month's
recipes. It will be up to the president and anyone else whom he
or she chooses to pull into the decision to determine whether one
person or several will be invited to select recipes. States are
welcome to choose state or regional favorites or take advantage
of the season of the year. This month it is Alabama's turn.
Louise Greene, President of the affiliate asked Robert Kelly,
First President of the Huntsville chapter and a member of the
Board of Directors of the National Federation of the Blind of
Alabama, to gather up some of his favorite recipes. Here they
are:

                           APPLE CAKE
                         by Robert Kelly

Ingredients:
2 eggs, beaten
2 cups sugar
1 teaspoon vanilla
1/2 cup oil
2 cups flour
2 teaspoons soda
2 teaspoons cinnamon
3/4 teaspoon salt
4 cups chopped apples
1 cup chopped nuts

Icing:
1 3-ounce package cream cheese
2 tablespoons milk
1/2 cup oleo
4 cups confectioners' sugar
1 tablespoon lemon juice
2 teaspoons grated lemon rind
1 teaspoon vanilla
dash salt

     Method: Beat the eggs, sugar, and vanilla together, then
beat in oil until smooth. Sift dry ingredients and stir into
mixture. Add apples and nuts to mixture, then turn into 9 x 13-
inch pan. Bake 1 hour at 325 degrees. Beat icing ingredients
until fluffy and spread on cooled cake.

           PASTA AND SHRIMP WITH RICOTTA CHEESE SAUCE
                         by Robert Kelly

Ingredients:
2 large garlic cloves, finely chopped, optional
1/4 teaspoon crushed red pepper flakes
1 teaspoon reduced-calorie margarine
1/2 cup skim milk
3/4 cup part-skim ricotta cheese
8 ounces small shrimp, shelled, deveined, and sliced lengthwise
1 package (10 ounces) frozen peas, thawed completely
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon nutmeg
2-3 dashes liquid red pepper seasoning
1/4 cup shredded, low-fat Monterey Jack cheese (1 ounce)
12 ounces of linguine

     Method: Saut garlic and red pepper flakes in hot margarine
in a 10-inch non-stick skillet for 2 minutes, or until garlic is
golden. Whisk in milk and ricotta, stirring until smooth. Add
shrimp, peas, parsley, salt, nutmeg, and liquid red pepper
seasoning. Cook over medium-low heat for 3 to 4 minutes or until
shrimp turn pink. Stir in cheese. Meanwhile, cook linguine in a
large pan of boiling water following package directions. Drain
and rinse quickly in hot water. Transfer to large bowl. Top pasta
with hot sauce. Toss well to coat. Serve immediately.

                      PORK CHOPS & POTATOES
                         by Robert Kelly

Ingredients:
5 or 6 medium baking potatoes
1 medium onion, sliced for rings
1/2 bell pepper, chopped
1 10-ounce can golden mushroom soup
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
6-8 pork chops

     Method: Preheat oven to 350 degrees. Peel and slice potatoes
and place in lightly buttered baking dish. Place onion rings over
potatoes and add bell pepper. Combine condensed soup and milk and
spread mixture over vegetables. Add salt and pepper. Season pork
chops and place on top of mixture in dish. Bake for 1 hour at 350
degrees. Thick chops should be turned once to assure thorough
cooking.

                 SWEET 'N' SAVORY CHICKEN SALAD
                         by Robert Kelly

Ingredients:
1/2 cup plain, nonfat yogurt
1 tablespoon lemon juice
3/4 teaspoon dried tarragon, crushed
2 cups cooked chicken, cut in chunks
 1 can (20 ounces) unsweetened pineapple chunks, drained
1 can (10-1/2 ounces) unsweetened mandarin oranges, drained 1 can
(4 ounces) sliced water chestnuts, drained
1 small cucumber, diced
1 scallion, finely chopped
lettuce leaves

     Method: Mix together the yogurt, lemon juice, and tarragon
to make a dressing. In a large bowl combine the remaining
ingredients, except lettuce leaves. Pour the dressing over the
chicken salad and toss lightly. Serve on lettuce leaves of your
choice.

                           POUND CAKE
                         by Robert Kelly

Ingredients:
3 cups sugar
3 cups plain flour
1 cup milk
5 eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/2 teaspoon baking powder
1/2 cup butter or margarine
1/2 cup Crisco shortening

     Method: Cream butter, Crisco, and sugar until smooth. Add
eggs, one at a time, beat well after each. Add milk and flour, a
little at a time. Add vanilla and lemon flavor. Fold in baking
powder last. Grease and flour a large angel cake or Bundt pan.
Pour batter into pan and place it in a cold oven. Then turn the
temperature to 350 degrees. Let it cook 1 hour and 15 minutes.
Before opening the oven, turn off the heat and let the cake cool
in the pan.

                         SWEET POTATOES
                         by Robert Kelly

Ingredients:
3 cups mashed sweet potatoes
1 cup white sugar
1/2 teaspoon salt
2 eggs, beaten
1/2 stick margarine, melted
1/2 cup milk
1 teaspoon vanilla

Topping:
1 cup brown sugar
1/2 cup flour
1 cup nuts, optional
1/3 stick butter or margarine

     Method: Preheat the oven to 350 degrees. Combine all
ingredients, except those for topping, and pour into large
buttered casserole dish. Combine topping ingredients and put on
top of sweet potato mixture. Bake at 350 degrees for 35 minutes.
Serves 8.


                             RECIPES For February 1992
                      by Corinne Whitesell

     This month's recipes come from Alaska. Sharon Buchan,
President of the affiliate, asked Corinne Whitesell, NFB of
Alaska Treasurer, to contribute several of her favorites. Here
they are:

                            BUCKEYES

     If you like Reese's Peanut Butter Cups, you will love this
recipe for Buckeyes. Corinne Whitesell brought the recipe with
her to Alaska from Ohio, the Buckeye State, where she lived and
raised her family prior to moving to Alaska.

Ingredients:
2 pounds creamy peanut butter
1 pound margarine
3 pounds confectionery sugar
8 ounces semi-sweet chocolate squares
1 rectangular bar of paraffin

     Method: Mix together the peanut butter and margarine until
fluffy. Work in the confectionery sugar. You will have to use
your hands to knead the sugar in because the mixture is very
stiff. Refrigerate for at least an hour. Melt the chocolate
squares and paraffin together in a double boiler over hot water.
Remove peanut butter mixture from the refrigerator and roll into
balls about the size of large walnuts. Stick a toothpick in the
end of each ball and dip about three-fourths of it into the
melted chocolate. The uncoated part of the peanut butter ball
forms the eye of the buckeye. Hold the candy over the pan for a
few seconds after removing from the melted chocolate to allow the
coating to set. Then place it on cookie sheet or waxed paper.
Since the chocolate coating sets very fast, the buckeyes can be
eaten immediately. Store in the refrigerator. Recipe makes 200 to
300 buckeyes.

                  MIRACLE WHITE CHOCOLATE CAKE

Ingredients:
2 cups flour
1 cup sugar
4 tablespoons cocoa, or 2 squares baking chocolate
2 teaspoons baking soda
1 cup Miracle Whip salad dressing
1 cup cold water
1 teaspoon vanilla

     Method: Mix all ingredients together, place batter in a
greased 8x8 inch pan, and bake for 30 to 40 minutes at 350
degrees. This is a quick and easy cake to put together. It is
very moist and delicious without any frosting. But if you do want
to top it with your favorite chocolate frosting, try adding 1/2
teaspoon of almond extract in addition to the usual 1/2 teaspoon
of vanilla extract for an extra special and unusually tasty
frosting.

                       WILD RICE CASSEROLE

     This recipe is a favorite in the North and goes well with
wild game. For the folks in the lower forty-eight, chicken or
turkey can substitute for wild game.

Ingredients:
1 cup wild rice
1 stick butter 
1/2 cup slivered almonds
1 pound fresh mushrooms
1 bunch green onions
3 cups chicken broth

     Method: Chop the green onions and mushrooms and saute
together. Combine with the rest of the ingredients and bake for
1-1/2 hours at 350 degrees in an oven-proof casserole dish. Fluff
rice with a fork before serving. 

                             TABUULI

     Corinne spent several years in Beirut, Lebanon. She copied
down this recipe for tabuuli while watching it made by a Lebanese
cook. This near Eastern salad is exceptionally nutritious since
it contains a whole grain product and a good bit of parsley,
which is rated as one of the three most nutritious plants grown
in North America.

Ingredients:
1 cup bulgar
4 cups parsley, discard stems 
2 cups mint leaves, discard stems
1 cup cucumber
1 cup fresh tomato
1/2 small onion (or more to taste)
salt and freshly ground pepper to taste
1/2 cup lemon juice
1/2 cup olive oil

     Method: Pour two cups boiling water over the bulgar and
allow it to stand covered until all the water is absorbed. I
usually do this overnight. The bulgar should be fluffy with no
excess water. Mince all vegetables very fine. A food processor
does a good job of this in a fraction of the time it takes to do
it with a knife by hand. Mix the minced vegetables and bulgar
together. Make a dressing by combining the lemon juice, olive
oil, salt and pepper; and mix all ingredients together.

                             PAVLOVA

     Corinne also spent three years in New Zealand. New
Zealanders are often referred to as Kiwis. The following was a
favorite national desert using kiwi fruit.

Ingredients:
4 egg whites
1 teaspoon vinegar
1 cup sugar
sweetened whipped cream
kiwi fruit or other fresh fruit

     Method: Beat egg whites and vinegar until very stiff. Add
1/2 cup sugar and beat well. Add rest of sugar and beat until
very stiff. Preheat oven to 400 degrees. Pile egg white mixture
onto a buttered pan (I use a round pizza pan), forming it into a
thick, round, flat shape with a slightly higher rim. Reduce the
oven temperature to 250 degrees when the pavlova is put in. Cook
at 250 degrees for about one hour or until the top is firm and
slightly browned and the inside is like marshmallow. Once the
pavlova is thoroughly cool, pile sweetened whipped cream into the
center and spread evenly, keeping the cream inside the raised rim
of the pavlova. Place an attractive arrangement of peeled, sliced
kiwi fruit on top of the whipped cream. To serve, slice into
wedges as you would a pie. Although kiwi fruit is preferred and
makes it uniquely a New Zealand desert, other fresh fruit in
season is also good.


                             RECIPES For March 1992

     This month's recipes come from Arizona. Ruth Swenson,
president of the affiliate, requested recipes from each chapter.
These were the most interesting contributions she passed on to
the Monitor: 

                           TAGLIANARI
                         by Ruth Swenson

Ingredients:
3 pounds ground beef (turkey may be substituted)
4 small cans tomato sauce
4 medium onions, chopped
6 cups egg noodles, cooked according to package directions 2
teaspoons garlic, minced 
1 teaspoon oregano
salt and pepper to taste
2 cans mushrooms, drained
3 cans corn Niblets
1 can ripe olives, chopped
2 pounds cheese, Velveeta or cheddar
3 green peppers, chopped

     Method: Brown meat, onion, green pepper, and garlic. Cook
until meat is almost done. Add tomato sauce. When heated, add
remaining ingredients and bake in large casserole dish (2 may be
needed). Bake at 350 degrees one hour, or until mixture is set.

                          CHICKEN SALAD
                          by Tony Sohl

     Tony is Secretary of the East Valley Chapter of the NFB of
Arizona and is the son of Ruth Swenson and Jim Sohl. 

Ingredients:
4 flour tortillas (8-inch size)
1 pound skinned, boned chicken breast
1/4 cup mayonnaise or salad dressing
1/2 cup thinly sliced celery
3 green onions, sliced
1/4 cup chopped cashews
1/4 teaspoon salt (optional)
1/8 teaspoon garlic powder
1 can Mandarin oranges, drained
1 small tomato (optional)

     Method: Gently press each tortilla into a 10-inch glass
custard cup or soup bowl, allowing edges to extend above dish.
Microwave on high, uncovered, 4 minutes. Reshape any areas of 
tortilla that have slipped into dish. Microwave on high an
additional 3 to 4 minutes or until edges are dry and slightly
brown. Carefully lift each shell out of its dish. Set aside to
cool. Place chicken in 1-quart microwave-safe casserole and cover
with casserole lid. Microwave medium-high, 8 to 9 minutes or
until done, rotating dish once. Cool chicken and cut into pieces.
Combine remaining ingredients except for Mandarin oranges with
chicken and chill before serving. Fold oranges into chicken
mixture and spoon into shells. Serves about 4, with 500 calories
each. Note: if desired, you can place 1/2 cup sprouts or lettuce
in shells before adding chicken salad mixture.

                        ARIZONA HOT CHILI
                           by Lee Kerr

     Lee Kerr is a member of the  Tucson Chapter of the NFB of
Arizona. If you haven't tried real western chili, you should
certainly make yourself a pot, grab a quart or so of something
very cold, and sit down to a memorable experience.

Ingredients:
3 pounds chuck roast
3 pounds ground beef
5 large red tomatoes
1 bag Shilling chili powder
2 small cans Ortega chilies
1 tablespoon garlic powder
1 tablespoon cilantro
mesquite chips
10 pounds charcoal

     Method: Put charcoal in smoker or Weber grill. Light in the
usual way and allow to burn. While smoker is getting ready, cut
the roast into small pieces the size of stewing meat and place on
a rack to put in the smoker. Add moistened mesquite chips to
charcoal and smoke meat for two hours, turning every 1/2 hour.
Add moist chips as necessary. Note, meat may be smoked whole;
however cooking time will increase. If it is done this way, cut
meat up after cooking. Cut the tomatoes in small pieces. Place
the tomatoes, green chilies, cilantro, and garlic in food
processor, add water to cover, and run until well-blended. Place
mixture in a large kettle or pot and add water until the pot is
1/2 full. Simmer the ingredients. Brown ground beef, drain, and
add it and sliced meat to pot. Add water to cover and simmer for
six hours. Serve with chili crackers and cold beer. Recipe can be
modified to feed smaller groups; just use identical amounts of
roast and ground beef. Chili powder and chilies can be added or
subtracted according to your personal taste. "Try it, you'll like
it."

                     OVEN ICED OATMEAL CAKE
                        by Harlene Stone

     Harlene Stone is a member of the Phoenix Chapter. This cake
is moist and delicious.

Ingredients:
1 1/3 cups hot water
1 cup quick-cooking oatmeal
1/2 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 1/3 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla

     Method: Mix hot water and oatmeal and let stand until
mixture is smooth and of an even consistency. Cream together
shortening and white sugar. Add brown sugar, vanilla, and eggs.
Sift together and then beat in flour, baking powder, nutmeg,
baking soda, and cinnamon. 
     Blend in oats and water mixture. When smooth, pour into
lightly oiled oblong 9 by 13-inch pan. Bake 30 to 40 minutes at
350 degrees. Remove from oven and top with frosting made of 6
tablespoons soft margarine, 3/4 cups brown sugar, 4 tablespoons
milk, 1 cup coconut, and 1 1/2 cups nutmeats. Spread on cake and
place under broiler until brown and bubbly.

                        TEXAS SHEET CAKE
                       by Joanne Tuholski

     Joanne Tuholski is a member of the Yuma Chapter of the NFB
of Arizona.

Ingredients:
2 cups sugar
2 cups flour
4 tablespoons cocoa
1/2 pound margarine
1 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon vanilla

     Method: Mix sugar, flour, and cocoa in a pan. Melt margarine
in water. When mixture comes to a boil, pour it over dry
ingredients and beat well. Add eggs and continue beating.
Dissolve soda in buttermilk and add to batter, beat well, add
vanilla. Pour batter into 13 by 9-inch pan. Bake 30 minutes at
350 degrees.
     While cake bakes, place 1/4 pound margarine, 6 tablespoons
milk, 1 cup marshmallows, and 2 tablespoons cocoa in a heavy pan.
Stir over low heat until marshmallows melt. Add 1 teaspoon
vanilla. Blend in 1 lb. box powdered sugar. Beat until frosting
is smooth and of spreading consistency. Add nuts if desired. If
mixture is too stiff, add a little more milk. If it is too thin,
add more sugar. Spread warm frosting on hot cake. This cake is
very moist and very good.


                             RECIPES For April 1992

     This month's recipes are contributed by members of the
National Federation of the Blind of Arkansas. Theodora Turner is
a member of the Little Rock Chapter, and her husband is the
President of the group. Wilma Satterfield is one of the leaders
of the Little Rock Chapter and serves as Treasurer of the NFB of
Arkansas.

                      SOUR CREAM POUND CAKE
                       by Theodora Turner
Ingredients:
1 pound butter
3 cups sugar
3 cups flour
6 eggs
1 teaspoon flavoring (vanilla, lemon, etc.)
1/4 cup milk
8 ounces sour cream
Glaze:
1/2 of a 1-pound box of powdered sugar
1/4 cup milk
juice of 1 lemon
2 tablespoons butter or margarine

     Method: Cream butter, sugar, and eggs until light and
fluffy. Beat in sour cream, then flour and milk alternately. Bake
1-1/2 hour at 350 degrees in a greased and floured tube cake pan.
Allow to cool slightly before removing from pan.  Combine glaze
ingredients, and dribble over cake while it is still warm.

                    OLD-FASHIONED ICE BOX PIE
                       by Theodora Turner
Ingredients:
1 can of sweetened condensed milk
juice of 2 lemons
2 eggs
graham cracker crust

     Method: Prepare a graham cracker crumb crust by combining
and pressing against the bottom and sides of a pie plate one
packet of graham crackers, crushed, and 3 tablespoons of melted
butter or margarine. Bake this until golden brown (10 minutes or
so at 375 degrees), or chill crust thoroughly. Combine lemon
juice with beaten egg yolks, add condensed milk, and beat mixture
until it thickens. Pour into prepared graham cracker crust and
top with meringue, made by beating 2 egg whites until stiff peaks
form. Gradually beat in 3 tablespoons of sugar until it is
dissolved. Cover pie with plastic wrap and freeze until set.

     Associate Editor's note: I make this pie with a slight
variation. Instead of preparing a sweetened meringue for the top,
I fold the unsweetened stiffly beaten egg whites into the lemon
mixture before spreading it into the pie crust for freezing. It
is delicious.

                        SEVEN LAYER SALAD
                      by Wilma Satterfield

Ingredients:
1 head lettuce, washed and torn into bite-sized pieces
1 cup celery, chopped
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup Miracle Whip salad dressing or 1/2 cup each sour cream and
salad dressing mixed together)
1 can LeSeur green peas, drained and rinsed (10-ounce package of
frozen peas, thawed, will also do)
6 hard-boiled eggs, chopped
1 pound bacon, fried crisp, drained, and crumbled
grated cheese (enough to cover top of salad)

     Method: Combine celery, onions, and peppers. In a large bowl
layer the ingredients in the order listed, beginning with the
lettuce and ending with the cheese. Cover and allow to chill at
least 12 hours before serving. Other ingredients may be added or
substituted in making this versatile salad. 

                           AUTUMN CAKE
                      by Wilma Satterfield

Ingredients:
2 cups self-rising flour
2 cups sugar
1/2 cup Wesson oil 
3 eggs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 jar (junior size) apricot baby food
1 cup pecans, coarsely chopped

     Method: Mix dry ingredients, add eggs, oil, and baby food.
Stir in pecans and cook in greased and floured bundt pan at 350
degrees for 45 to 50  minutes. Cool slightly before removing from
pan.

                     OATMEAL COCONUT COOKIES
                      by Wilma Satterfield

Ingredients:
3/4 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla
2 tablespoons water
2 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 cup coconut
2 cups quick-cooking oats

     Method: Cream shortening and sugar. Add eggs and mix well.
Add vanilla and water and stir. Combine dry ingredients and add
to shortening mixture. Stir in oats and coconut, and mix well.
Drop by spoonfuls on ungreased baking sheet. Bake at 375 degrees
for 10 to 12 minutes until brown.

                     GRAHAM CRACKER COOKIES
                      by Wilma Satterfield

Ingredients:
1 package graham crackers
2 sticks butter or margarine
3/4 cup brown sugar
1 cup pecans, finely chopped
1 teaspoon vanilla

     Method: Line pan with aluminum foil and crackers. Melt
butter and add brown sugar. Simmer gently for two minutes. Remove
from heat, add nuts and vanilla, stirring mixture. Pour over
crackers, and bake in a 350-degree oven for 10 minutes. Cut while
hot.

[2 PHOTOS: Activities during recent bake sales organized by the
NFB of California. CAPTIONS: 1) Members of the National
Federation of the Blind of California are experienced hands at
conducting bake sales and informational fairs. Members of the
Sacramento Chapter are pictured at a local mall handing out
literature and Brailling names. In the background a table display
of baked goods awaits sale. 2) At the bake sale Linda Milliner,
President of the Sacramento Chapter of the NFB of California,
presents a local child with a Braille copy of her name.]

                             RECIPES For May 1992

     This month's recipes are provided by the National Federation
of the Blind of California. Sharon Gold, who has served as
affiliate president for nearly fifteen years, organized the
recipes and provided the commentary. Here is what she has to say:

     The National Federation of the Blind is comprised of more
than 500 chapters that hold regular monthly meetings to promote
the advancement of the blind to full partnership within society.
We know that the major ingredient of our quest for equality is
public education. Therefore, we spend much of our local NFB
meeting time planning activities that will afford us the
opportunity to spread our message to members of the public. Bake
sales are among the more successful events at which we can
distribute NFB literature, show Braille to children, and answer
questions about blindness, while augmenting our chapter
treasuries from the sale of baked goods. 
     Cookies, candies, and breads are among the more popular
items for bake sales. The following recipes have been prepared by
California Federationists for use at NFB public education
activities which include bake sales. 

                         FLYING SAUCERS
                         by Sharon Gold

     When I was in high school, the Flying Saucer was the most
popular cookie on our campus. This recipe came from the
Supervisor of Cafeterias for the Kern County Schools, Val Valena.
Miss Valena was a good friend, and she used to talk to me of her
friend, Elena, who was blind and owned a very successful
restaurant in San Francisco.

Ingredients:
1/2 cup shortening
1 cup sugar
1 egg beaten
1/4 cup honey
2-1/2 tablespoons milk
1/4 cup raisins
1-1/2 cups oatmeal
1-3/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt

     Method: Cream shortening and sugar until fluffy. Add egg,
honey and milk. Continue creaming. Soak raisins in hot water;
wash and drain. Combine oatmeal and raisins; add to mixture. Sift
together dry ingredients and add to mixture, mixing well. Using
1/4 cup measure, drop batter onto greased or Teflon cookie sheet.
Flatten cookie with bottom of glass dipped in water. Bake at 300
degrees for 10 to 15 minutes. Cool 3 minutes and loosen from
cookie sheet. 

                TWO-HUNDRED FIFTY DOLLAR COOKIES
                         by Mary Willows

     Mary Willows is the president of the Ala-Costa Chapter which
serves the southern tips of Alameda and Contra Costa Counties.
She reports that this recipe is alleged to be that of a famous,
nationwide cookie franchise.

Ingredients:
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups oatmeal, blended 
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
24 ounces chocolate chips
1 8-ounce Hershey bar, grated
3 cups chopped nuts

     Method: Blend oatmeal by pouring dry oatmeal into a blender
or food processor and grind until texture is that of a fine
flour. Set aside for later use.
     With beater, cream butter and both sugars. Add eggs and
vanilla. Mix in flour, oatmeal, salt, baking powder, and baking
soda. Add chocolate chips, grated Hershey bar, and nuts. Stir
well. Roll into balls a little smaller than a golf ball. Place 2
inches apart on ungreased cookie sheet. Bake 10 minutes at 375
degrees. Makes 112 cookies. 

                      PEANUT BUTTER COOKIES
                       by Sheryl Pickering

     For more than sixteen years, Sheryl Pickering has served as
a chapter officer. She is currently the secretary of the
Sacramento chapter. About this peanut butter cookie recipe, she
says: 
     "Peanut butter cookies were a very popular weekly dessert on
the student's cafeteria trays during the 20 years that I taught 
in the Special Education Department of the Kern County
Superintendent of Schools Offices. They were also a favorite
among the teaching staff. One day I asked the cafeteria baker for
a copy of the recipe so that I could make peanut butter cookies
for an NFB bake sale. I received a recipe that made over 800
cookies and used 10 pounds of peanut butter, 10 pounds of butter,
20 eggs, 5 quarts of white sugar, 5 quarts of brown sugar, and
over 2 gallons of flour. I quartered the recipe, which made the
volume more manageable but still required a large mixer. The
larger numbers in parenthesis in the list of ingredients make the
large version of the recipe; the first number listed in each
ingredient is part of the smaller recipe."

Ingredients:
1 (2-1/2) pound(s) peanut butter
1 (2-1/2) pound(s) butter
2 (5) eggs
2 (5) cups white sugar
2 (5) cups brown sugar
3-5/8 (9) cups flour
1-1/4 teaspoons (1 tablespoon) soda
1/2 teaspoon (1/2 tablespoon) salt
1/8 (1/2) cup powdered milk

     Method: Cream butter and peanut butter. Add sugar and
continue beating. Add eggs and mix well. Sift dry ingredients
together and add dry ingredients to the butter and peanut butter
mixture. Mix well. 
     Use a pair of tablespoons or a #40 ice cream scoop to drop
the dough on a cookie sheet. Place cookies about 2 inches apart.
Dip a dinner fork in ice water. Press the back side of the
chilled fork tines across the top of each scoop of dough to
flatten the scoop to about 1/2 of its original height. The
pressure from the fork tines can be used either to make parallel
lines across the top of the cookie dough or to make an "X" on the
dough. To prevent the dough from sticking to the fork tines, dip
the fork in the ice water before beginning to flatten each
cookie. 
     Bake in a preheated oven at 350 degrees for approximately 15
minutes. Makes 50 (200) 3-1/2 inch cookies. 

                          SUGAR COOKIES
                       by Sheryl Pickering

     Sheryl has used this sugar cookie recipe to make a variety
of cookies for many NFB bake Sales. The cookies can be made plain
or decorated to represent a special holiday or the season of the
year. Sheryl used this recipe to make Easter bunnies, Easter
eggs, and other spring decorated cookies for the 1986 Sunrise
Mall Spring Charity Benefit Day. These cookies joined with spring
goodies and decorations made by other chapter members to decorate
the booth. More that 50 Sacramento charities were represented at
Charity Benefit Day, and the NFB of Sacramento won third prize
and a check of $50.00 in the competition for the booth which best
carried out the theme of the day.  

Ingredients:
1-1/3 cups shortening or margarine
1-1/2 cups sugar
1 teaspoon vanilla
3 eggs
8 teaspoons milk
3-1/2 to 4 cups flour
3 teaspoons baking powder
pinch of salt

     Method: Cream shortening or margarine with sugar. Add
vanilla, eggs, and milk; beat together. Sift dry ingredients
together. Add to the creamed ingredients. Mix well. 
     Place the dough in a bowl; seal well with plastic wrap and
refrigerate. Once chilled (at least 4 to 6 hours or, better,
overnight) the dough can be rolled on a floured pastry cloth to
about 1/8 inch thickness and cut with cookie cutters for fancy
holiday cookies. Place cut cookie dough on ungreased baking
sheet, leaving space between the cookies for the dough to spread
while baking. Sprinkle with colored sugar or other holiday
sprinkles before baking or decorate with colored frosting after
baking. For variation in this basic sugar cookie recipe,
substitute lemon or almond extract for the vanilla. 
     Bake in a preheated oven at 375 degrees for 6 to 8 minutes
or until the cookies become golden brown around the outside
edges. Allow cookies to cool before attempting to remove from the
cookie sheet. 
     This dough can be dropped by the spoonful onto a cookie
sheet and baked as everyday sugar cookies. Dropped cookies should
also be baked at 375 degrees but require more time to bake. If
stored in a sealed container in the refrigerator, this cookie
dough can be kept for several days and baked fresh as needed for
children coming home from school, for family company dinner, or
for today's NFB bake sale. 


                    MICROWAVE PEANUT BRITTLE
                          by Lynn Coats

     Lynn Coats is the president of the Santa Clarita Valley
Chapter and the first vice president of the California
Association of Blind Students. She packages pieces of this candy
in ziplock bags for quick sale at bake sales and other Federation
functions. This Peanut Brittle also has been a popular item in
the hospitality area of the NFB of California Convention. 

Ingredients:
1 teaspoon baking soda
1 teaspoon vanilla
1 cup sugar
1/2 cup white Karo syrup 
1-1/2 cups roasted (unsalted) peanuts
1 teaspoon margarine or butter

     Method: Mix Karo syrup and sugar together, and microwave on
high for 4 minutes. Add nuts and microwave on high for another 4
minutes. Stir in butter or margarine and vanilla. Microwave on
high for 1 minute and 15 seconds.* Stir in baking soda (this will
cause a foaming action).
     Pour onto a metal cookie sheet (Note: Do not grease cookie
sheet or use foil.) When candy is cool, it will easily come loose
from cookie sheet with a slight twisting action on the pan.     
* Microwave ovens vary, so if in doubt, test candy at this stage
by spooning a small amount of candy into ice cold water. It
should form hard brittle threads. If not, cook an additional 20
seconds or so. 

                         MICROWAVE FUDGE
                        by Stephanie Rood

     Stephanie Rood is the treasurer of the San Fernando Valley
Chapter and an active member of the California Association of
Blind Students. After this delicious fudge is made and cut,
Stephanie packages it for sales on seasonally decorated paper
plates covered with plastic wrap.

Ingredients:
3 cups sugar
3/4 cup margarine
1/2 cup evaporated milk
12 ounces semisweet chocolate chips
1 7-ounce jar marshmallow cream
1 cup chopped nuts
1 teaspoon vanilla

     Method: Microwave margarine in a 4-quart bowl or casserole
dish, preferably Pyrex, on high one minute or until melted. Add
sugar and milk and mix well.

     Microwave on high for 3 minutes or until mixture begins to
boil. Scrape the sides of the bowl, stirring and mixing well.
Microwave for 2 minutes. Stir and mix again. Microwave for 3
minutes. Stir and mix. Microwave for 2-1/2 minutes. 
     Gradually stir in chocolate until melted. Add remaining
ingredients and mix well. Pour into greased 9- by 9-inch or 13-
by 9-inch pan. Cool at room temperature. Cut into squares. Makes
about three pounds. 

                     DIXIE'S ALMOND BRICKLE
                        by Dixie Meacham

     Tom Niles is an active member of the Glenn-Tehama Chapter,
which serves the blind in the northern Sacramento River Valley,
an area known for its almond crops. Tom met Dixie, introduced her
to the NFB, and now they are making wedding plans. Dixie has
become an active NFB member and shared her family recipe for a
very successful Christmas NFB sale. Diane Starin, President of
the Glenn-Tehama Chapter, reports that by noon of the first day
of the sale the chapter had sold 16 pounds of Almond Brickle in
1/2 pound packages. Dixie and Tom went to Dixie's home and spent
the afternoon making more candy. The following morning, when they
returned to the sale, customers were lined up waiting to buy the
candy.

Ingredients:
1 cup sugar
1 cup white Karo syrup
pinch salt
1 tablespoon margarine
2 cups chopped almonds
1 teaspoon baking soda

     Method: Combine sugar, syrup, salt, and margarine. Stir well
and cook over medium heat until sugar dissolves, being careful
not to scorch.
     Add chopped almonds. Stir well. Cook 10 to 15 minutes or to
the hard crack stage (296 degrees) stirring occasionally.
     Add soda and stir well. Pour the mixture onto a buttered
cookie sheet and spread. It is important to complete this step
very quickly, because the liquid mixture will immediately begin
to stiffen and then harden as it begins to cool.

                         ZUCCHINI BREAD
                         by Sandy Ritter

     Sandy Ritter is the long-time President of the Antelope
Valley Chapter. For fifteen years chapter members have enjoyed
this Zucchini Bread as refreshments at chapter meetings. Sandy
brings loaves by the bagful for enjoyment in the NFB of
California Convention Hospitality Room. In addition, many, many
loaves have been sold at NFB bake sales.

Ingredients:
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
1 tablespoon vanilla
3 cups sifted flour
1 teaspoon salt
1-1/4 teaspoons soda
1 tablespoon cinnamon
1/4 teaspoon baking powder
1 cup chopped nuts

     Method: Butter two 9- by 5-inch loaf pans and line with wax
paper. Preheat oven to 325 degrees. Beat eggs until light and
foamy. Add oil, sugar, zucchini, and vanilla. Mix gently but
well.
     Sift flour, salt, soda, cinnamon, and baking powder
together, and add to egg mixture. Blend before and after, adding
nuts. Pour into prepared pans.
     Bake for one hour or until toothpick inserted in center
comes out clean. Cool 10 minutes. Remove from pans, and cool on
wire racks. This bread freezes well. 

[PHOTO: Portrait. CAPTION: Sondra Williams.]

[PHOTO: Jennifer Feingold (wearing sleep shades and using cane)
prepares shishkebabs on a charcoal grill. CAPTION: Students at
the Colorado Center for the Blind learn many cooking skills.
Pictured here Jennifer Feingold, a Center student, tends
shishkebabs on a charcoal grill.]

                             RECIPES For June 1992

     This month's recipes come from Colorado. The first four 
were submitted by Sondra Williams, President of the Royal Gorge
chapter of the National Federation of the Blind of Colorado. The
last three come from the Colorado Center for the Blind, where
students learn, among other things, to become skilled and
confident cooks. The several student favorites reprinted here and
contributed by Kimberley McCutcheon, the CCB cooking teacher,
demonstrate why cooking class at the Colorado Center is so
popular. 

                          ZUCCHINI CAKE
                       by Sondra Williams
Ingredients:
2 cups sugar
1 cup oil
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon salt 
1 teaspoon soda 
1 teaspoon baking powder 
1 teaspoon cinnamon
3 cups zucchini, peeled, seeded, and grated
1 cup (6 ounces) chocolate chips
1 cup chopped nuts, optional

     Method: Combine sugar, oil, eggs, and vanilla; beat until
creamy. Stir in flour, salt, soda, baking powder, and cinnamon.
Add the zucchini and mix well. Pour into 9 x 13-inch well-greased
and floured pan. Sprinkle top with 1 cup chocolate chips. Bake at
350 degrees for 40 to 50 minutes.

                         SALMON SURPRISE
                       by Sondra Williams

Ingredients:
1 pound can salmon, drained, reserve liquid
1 can condensed cream of mushroom soup
1/2 cup soft bread crumbs
1/2 cup catsup
2 eggs, slightly beaten

     Method: Drain salmon, adding enough water to liquid to equal
1/2 cup. Mix salmon, its liquid, and 3/4 cup of the undiluted 
soup with the remaining ingredients and spoon into greased
custard cups or casserole dish. Bake approximately 35 minutes in
350 degree oven. Unmold onto platter (or leave in dish). Cover
with a sauce made from the remaining soup diluted with milk and
heated.

                          CARAMEL CORN
                       by Sondra Williams

Ingredients:
2 cups brown sugar, packed
1/2 cup light corn syrup
2 sticks margarine (1/2 pound)
1/4 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon baking soda
7 quarts popcorn, popped and unsalted

     Method: In a sauce pan, mix all ingredients, except baking
soda and popcorn, and bring to boil, stirring constantly until
syrup reaches the hard-ball stage (about 5 minutes). This occurs
when a small amount of the hot syrup dropped from a spoon into a
cup of cold, clear water forms a hard ball. Remove pan from heat
and stir in the soda. Immediately pour over popcorn in shallow
pans. Bake in 200 degree oven for 1 hour, stirring every 15
minutes. Pour out onto table or counter, and separate when cool.

                   BAKED CHICKEN IN WINE SAUCE
                       by Sondra Williams

Ingredients:
1 chicken, cut into pieces
1/2 cup celery, chopped
1/2 cup onion, chopped
salt, pepper, and paprika to taste
1/2 cup white wine
1 can cream of mushroom soup

     Method: Place chicken in greased baking dish. Add the celery
and onion. Sprinkle with salt, pepper, and paprika. Mix wine with
mushroom soup, and pour over chicken. Bake uncovered for
approximately 1 hour at 350 degrees. 
     For variety, place 1 cup uncooked rice in bottom of pan. Add
2-1/4 cups water and 1 teaspoon salt. Carefully place chicken
pieces on top. Add celery, onion, seasoning, and soup mixture.
Cover with foil for about 45 minutes, then uncover for several
minutes more in order to brown.

                        SZECHWAN CHICKEN
                     by Kimberly McCutcheon

     Whenever students at the Colorado Center want to do
something more challenging in the kitchen, this is one recipe I
suggest. Besides, it is fabulous!

Ingredients:
1 pound skinned, boned breast of chicken
1 egg white
1-1/2 tablespoons corn starch
1/8 cup hot green peppers, shredded
1/4 cup green onion, chopped
1 tablespoon garlic, minced
1 tablespoon dry sherry
1 teaspoon white vinegar
1 teaspoon sugar
1 tablespoon soy sauce
2 cups peanut oil
sprigs of fresh cilantro

     Method: Partially freeze the chicken to facilitate slicing.
Cut the chicken into lengthwise strips, as thin as possible. Beat
the egg white lightly, then beat in the corn starch. Add the
shredded chicken and stir to coat well. Let the coated chicken
stand in the refrigerator five hours. In a bowl combine the hot
green pepper, green onions, garlic, and chopped ginger. In
another bowl combine the sherry, vinegar, sugar, and soy sauce.
Stir to blend thoroughly. Have a wok filled with the oil and heat
to medium. Just before serving, fluff up the chicken shreds with
fingers, then add to a sieve or small wire basket. Lower into the
oil and cook only until the chicken shreds turn white (they also
become firm when touched lightly and quickly), about one minute
or less. Do not brown. Lift the basket from the oil. Remove all
but 2 tablespoons of oil from the wok and heat to high. Add the
chicken and green onion mixture. Stir to blend, then add the
sherry and vinegar mixture. Cook briefly, stirring rapidly and
constantly, until the mixture is bubbling and thoroughly hot.
Garnish with cilantro.  Serves 2 to 6.

                     CHICKEN AND PASTA SALAD
                        by Regine Sediva

     Regine is a student at the Colorado Center for the Blind and
is graduating in May. This summer recipe is one of her family's
favorites and now one of the Center's favorite main-dish salad
recipes.

Ingredients:
4 cups Rotelle pasta, uncooked
1 tablespoon oil
1 1/2 teaspoons curry powder
2/3 cup mayonnaise
1 1/4 teaspoons salt
1 teaspoon dried tarragon leaves, crushed
1/4 teaspoon black pepper
6 cups chicken, cooked and cubed
1 1/2 cups cooked broccoli
3/4 cup chopped sweet red pepper (or substitute green pepper     
for half the red) 

     Method: Cook and drain pasta according to the package
directions. Place in large bowl. Heat oil in small skillet. (I
use olive oil.) Add curry powder. Cook, stirring until spice is
fragrant, about 20 seconds. Transfer to small bowl. Add
mayonnaise, salt, tarragon, and black pepper. Mix well. Add
chicken, broccoli, and sweet red pepper to pasta. Stir in
seasoned mayonnaise. Chill. Serves 4 to 6.

                       COPPER DOLLAR SALAD
                         by Wayne Miller

     Wayne Miller is a long-time leader in the National
Federation of the Blind of Colorado and was a student at the
Colorado Center last year.

Ingredients:
2 pounds carrots
1 onion
1 bell pepper
1 cup sugar
1/4 cup vinegar
1 teaspoon mustard
1 teaspoon Worcestershire sauce
1/2 cup oil
1 can condensed cream of tomato soup
1 teaspoon pepper
1 teaspoon salt

     Method: Scrape and slice carrots thinly. Add to boiling
water and cook 15 minutes. Drain water. Finely chop onion and
pepper and add to carrots. Combine next 8 ingredients and bring
to a boil. Pour over carrots, pepper, and onion. Mix well and
refrigerate at least 12 hours. Makes about 12 servings.

                     CCB BOOT CAMP BEEF STEW

     When the students at the Colorado Center for the Blind cook
a hearty meal for visitors to the Center, we need a large
quantity by the time you count staff, students, and visitors. The
following is a Center favorite.

Ingredients:
6 tablespoons shortening
5 pounds sirloin steak, cubed
1/3 cup flour for dredging meat
3 medium onions, sliced
3 cloves garlic, peeled and minced
1/2 teaspoon pepper
4 bay leaves
1/2 teaspoon cloves
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1 quart hot water
a #10 can tomatoes (weighs about 6 1/2 pounds)
3 each chicken and beef bouillon cubes
1/2 cup flour
10 carrots, scraped and sliced
full bunch celery, diced
5 pounds potatoes, peeled and quartered
1/2 teaspoon salt, or more to taste
Optional: 
1 pound fresh mushrooms, sliced or whole
2 green peppers, sliced
1 1/2 cups red wine
1/2 cup chopped fresh parsley

     Method: Melt shortening in large pot on medium high heat.
Add meat coated with 3 tablespoons flour, a little at a time in
order to brown evenly. Do not allow the pieces of meat to touch
while browning. Push browned pieces to the side or remove from
pan while turning and browning new pieces. Add onions, garlic,
seasonings, hot water, chicken and beef bouillon cubes, and
tomatoes. Cover tightly and cook over low heat for two hours, or
until meat is tender. Mix the 1/2 cup of flour with a cup of
water until smooth and add slowly to meat mixture, stirring
constantly until liquid thickens. Add vegetables, salt, and the
optional ingredients you have chosen. Cook for 30 minutes or
until vegetables are tender. Serves 25.


                             RECIPES For July 1992

     From the Associate Editor: The recipes come this month from
the Nutmeg State, Connecticut. Because Yankee peddlers from
Connecticut so often sold unwary housewives wooden nutmegs,
residents of the state have never been delighted about the
state's appellation. Eventually they became so dissatisfied that
they changed the name so that it is now the Constitution State.
Nevertheless, Connecticut Federationists like freshly grated
nutmeg about as well as the rest of us, so Mary Brunoli has
contributed a recipe for pumpkin pie that particularly brings out
the flavor of nutmeg.

[PHOTO: Mary Brunoli seated with microhone in hand. CAPTION: Mary
Brunoli.]

                           PUMPKIN PIE
                         by Mary Brunoli

     Mary Brunoli is the second vice president of the National
Federation of the Blind of Connecticut. She also serves as
president of the NFB Music Division. She reports that President
Maurer is particularly fond of this pie.

Ingredients:
2/3 cup brown sugar, firmly packed
1 slightly rounded cup cooked or canned pumpkin
1/2 teaspoon salt
2 unbeaten eggs
1 2/3 cups (1 large can) evaporated milk
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/3 cup boiling water
1 uncooked 9-inch pie shell

     Method: Combine brown sugar, pumpkin, salt, and eggs. Mix
well. Gradually add evaporated milk. Mix spices together, and add
boiling water. Stir this into pumpkin mixture and blend well.
Pour into an unbaked pie shell. Bake in 400-degree oven 35 to 40
minutes. If a glass pie plate is used, bake at 375 degrees for
approximately 55 minutes.

[PHOTO: Portrait. CAPTION: Bruce and Betty Woodward.]

                     BUTTERNUT SQUASH ROLLS
                        by Bruce Woodward

     Bruce Woodward is the treasurer of the National Federation
of the Blind of Connecticut. He and his wife Betty edit the
Connecticut Federationist, the publication of the NFB of
Connecticut. He is also a good cook, and Betty says that he is an
especially fine bread baker.

Ingredients:
1/2 cup butternut squash, peeled, steamed, and mashed
1/4 cup sugar
1/2 teaspoon salt
1/2 cup scalded milk
1 packet yeast dissolved in 1/4 cup warm water
1/2 cup butter
1 1/2 - 3 cups flour

     Method: Now listen up everyone: the temperature of your
mixed up ingredients is very important--not too hot, not too
cold, just a nice, warm temperature. Mix squash, sugar, salt,
scalded milk, and butter, taking care that mixture is not too
hot. Add the warm water with the yeast dissolved in it and mix it
all up some more. Start adding flour a cup at a time and keep
stirring things around. When dough is pretty stiff, start
kneading it on a floured surface with all the tenderness and love
your mother taught you. When you're done kneading (about 15
minutes), put ball of dough in a warm bowl greased with Crisco
and let rise in a warm, cozy place. After it has risen, knead it
again and begin shaping your rolls. I sometimes roll out a small
amount into a short rope and tie it into a knot to make each 
roll. After rolls have been shaped and placed on a cookie sheet,
let them rise again. Bake in a 325 to 350 degree oven, about 15
minutes. Temperature and time are really a matter of your own
personal judgment and choice. This recipe makes about 24 rolls.

                 BAKED CARROT & APPLE CASSEROLE
                        by Betty Woodward

     Betty Woodward is the president of the Greater Hartford
chapter of the National Federation of the Blind of Connecticut.

Ingredients:
6 apples, peeled, cored, and thinly sliced
2 cups cooked, sliced carrots 
1/3 cup brown sugar
2 tablespoons flour
salt to taste
3/4 cup orange juice

     Method: Place one half of the apples in a greased 2-quart
casserole dish. Place one half of the carrots over apples. Mix
brown sugar and flour and spread one half of the mixture over the
apples and carrots. Repeat this process, then pour orange juice
over all. Bake uncovered in a 350-degree oven for 45 minutes.

                     HEAVENLY SUMMER DESSERT
                      by Susan Manchester 

     Susan Manchester is the President of the Greater Stamford
Chapter of the National Federation of the Blind of Connecticut. 

Ingredients:
1 angel food cake mix
1 package of sugar-free Jello
1 envelope of Dream Whip
     (or substitute low-calorie whipped topping)

     Method: Prepare cake mix as directed and place the cake
still in its pan upside down on a bottle or funnel to cool. Mix
Jello as directed, using a tablespoon less water in order to make
the mixture slightly firmer. When Jello is set, prepare the
whipped topping. When the angel cake is cool, cut it in half
horizontally. While Jello is thick but not yet set, whip it with
mixer set on low speed or by hand, and combine with whipped
topping. Be careful not to allow the Jello to become watery. Fill
the cake with the fruit mixture and replace the top layer of
cake. Frost the top and sides of the cake with the remaining
topping. Keep refrigerated before and after serving. This
delicious desert is as pretty as it is light, low in calories,
and refreshing.

                              CHILI
                        by Marie Beaulier

     Marie Beaulier is a member of the Greater Hartford Chapter
of the National Federation of the Blind of Connecticut.

Ingredients:
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 pound lean ground beef
1 small can chili paste (optional)
3 teaspoons chili powder
1/2 teaspoon minced garlic
4 cans red kidney beans, drained and rinsed
1 large can tomato sauce
1 large can crushed tomatoes

     Method: In 4-quart pan cook onions, peppers, and meat until
browned. Add 1/2 can tomato sauce and stir well. Add chili paste
and garlic, stir well. Add rest of tomato sauce, beans, and
crushed tomatoes, stirring gently to blend well. Bring to a boil.
Cover and simmer for 1/2 hour. Note: this is a great potluck or
party dish. Cook chili in oven-proof baking dish. Cool and chill
for several hours. Two hours before serving, add a stick of
crumbled pepperjack cheese (Monterey Jack or cheddar works well)
down center of chili. Heat oven to 325 degrees and place chili
covered in oven for 1 1/2 hours, then turn off oven. This is also
great divided and frozen for future use.

                  FRANKFURTERS AND STRING BEANS
                       by Mary E. Terrell

     Mary Terrell is an active member of the Greater Waterbury
chapter of the National Federation of the Blind of Connecticut.
She says of this recipe, "Served with a salad, this casserole
provides a quick and tasty meal." 

Ingredients:
1 pound frankfurters
1 package frozen string beans
1 #2 can tiny new potatoes, drained
1 cup beef bouillon
1/4 cup chili sauce
1 teaspoon dry mustard
(No salt and pepper with this one, please)

     Method: Arrange the potatoes on the bottom of a deep
buttered casserole dish. Add the partly thawed string beans.
Place frankfurters on top of vegetables. Mix the bouillon, chili
sauce, and dry mustard and pour over the casserole. Cover and
bake at 350 degrees for 40 minutes. 

                          ZUCCHINI BAKE
                         by Micki Lynch

     Micki Lynch is an active member of the New Haven Chapter of
the National Federation of the Blind of Connecticut. Her husband
Bob serves as the chapter president.

Ingredients:
1 1/2 pounds chopped meat
3 small zucchini, thinly sliced 
1/2 cup chopped onion
1 clove garlic, chopped
4 eggs
1 cup milk
1/4 cup grated cheese
1 can tomato paste
1 15-ounce jar spaghetti sauce
1/2 teaspoon pepper
1 teaspoon salt
1 tablespoon dried basil
1/3 cup flour

     Method: Brown chopped meat. Add onion and garlic. When
cooked through,  add tomato paste and sauce, salt and pepper, and
basil. Cook 15 minutes. Place sliced zucchini in bowl, add flour
and toss to coat. Put half of meat mixture in baking dish. Add
zucchini, pour over remaining sauce, cover with foil, and bake 25
minutes at 375 degrees. Remove from oven and pour mixture of
beaten eggs and milk over the surface.  Sprinkle the top with
cheese. Return dish to oven, uncovered, for 15 minutes more.



                             RECIPES For October 1992

     From the Associate Editor: This month's recipes are from
Delaware.

                         BLUEBERRY SALAD
                         by Gerri Driver

     Gerri Driver is a member of the Board of Directors of the
National Federation of the Blind of Northern Delaware.

Ingredients:
2 small packages grape Jello
2 cups boiling water
1 medium can crushed pineapple
1 can blueberry pie filling
1 8-ounce package cream cheese, softened
1 cup sour cream
1/2 cup sugar
1/2 cup nuts, chopped

     Method: Dissolve Jello in 2 cups boiling water. Add crushed
pineapple and blueberry pie filling. Refrigerate until mixture is
set. Combine the remaining ingredients to make the topping and
pour over the Jello mixture. You may wish to substitute cherry
Jello and cherry pie filling.

                        MARSHMALLOW SALAD
                         by Gerri Driver

Ingredients:
1 16-ounce can fruit cocktail, drained
1 8- or 10-ounce can mandarin oranges, drained
3-1/2 ounces coconut
1 bag small marshmallows
1 8-ounce package sour cream

     Method: Mix all ingredients together and let stand overnight
in refrigerator.

                         STRAWBERRY PIE
                         by Gerri Driver

Ingredients:
1 9-inch baked pie shell
1 cup sugar
3 tablespoons flour
3 tablespoons strawberry Jello
1 cup water
fresh strawberries

     Method: Mix sugar, flour, Jello, and water well. Bring to a
boil and cook for 1 minute. Cool. Pour over crust with whole or
cut-up strawberries. Chill four hours. Serve with whipped
topping. 

                        STUFFED MANICOTTI
                        by Patricia Beck

     Pat Beck is a member of the Board of Directors of the
National Federation of the Blind of Delaware.

Ingredients:
1 pound ground beef
1/2 cup onion, chopped
1 large clove garlic, minced
2 6-ounce cans tomato paste, (1 1/3 cups)
2 cups water
2 tablespoons dried basil, crushed
1-1/2 teaspoons salt
dash pepper
1-1/2 to 3 cups fresh ricotta or cream-style cottage cheese,     
drained
2/3 cup grated Romano or Parmesan cheese
2 slightly beaten eggs
1/4 cup snipped fresh parsley
1/2 teaspoon salt
8 manicotti shells
1/2 cup grated Romano or Parmesan cheese

     Method: In large saucepan brown meat lightly and drain
excess fat. Add onions, garlic, tomato paste, water, parsley,
basil, 1-1/2 teaspoons salt, and pepper. Simmer uncovered about
30 minutes, stirring occasionally. Meanwhile combine ricotta or
cottage cheese, 2/3 cup Romano or Parmesan cheese, eggs, parsley,
1/2 teaspoon salt, and pepper. Cook manicotti shells in boiling,
salted water till tender and drain. Rinse shells in cold water.
Stuff shells with cheese mixture. Use a small spoon or cut the
shells lengthwise with scissors, open to fill. Pour half the
tomato/meat sauce into 12 by 7-1/2 by 2-inch baking dish. Arrange
stuffed manicotti in a row. Top with remaining sauce. Sprinkle
with remaining 1/2 cup Romano or Parmesan cheese. Bake in 350
degree oven for 30 to 35 minutes. Makes 6 to 8 servings.

                      PORK CHOP OVEN DINNER
                        by Patricia Beck

Ingredients:
6 pork chops, about 3/4 inch thick
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon garlic salt
1/2 cup water
1 tablespoon snipped fresh parsley
1/8 teaspoon ground cloves
dash pepper
1 bay leaf
6 small carrots, drained, pared, and halved
1 medium onion, thinly sliced

     Method: Trim fat from chops. Heat fat in skillet. When about
2 tablespoons melted fat accumulates, remove trimmings. Combine
flour, salt, pepper, and garlic salt. Dip chops in mixture and
brown well, about 15 minutes per side. In 3-quart casserole,
combine water and next five ingredients. Sprinkle carrots and
potatoes generously with salt. Place in the liquid. Arrange chops
atop, add onion slices, and cover. Bake at 350 degrees for 1-1/4
hours or till vegetables and meat are tender, basting once or
twice. Skim off excess fat, remove bay leaf, and garnish with
parsley. Makes 6 servings.

                       BAKED TUNA SUPREME
                        by Patricia Beck

Ingredients:
1 10-ounce package frozen broccoli
1 9-ounce can tuna, drained
1 10-1/2-ounce can condensed cream of mushroom soup
1/4 cup milk
1/2 cup cubed sharp processed American cheese
1 cup soft bread crumbs
1 tablespoon butter or margarine, melted

     Method: Cook broccoli according to package directions,
omitting salt in cooking water, and drain. Arrange in a 10 by 6
by 1-1/2-inch baking dish. Flake tuna and place over broccoli.
Combine soup, milk, and cheese. Heat till cheese is melted. Pour
over tuna. Combine crumbs and butter, sprinkle over top. Bake in
moderate oven (350 degrees) for 20 to 25 minutes. Makes 6
servings.

                            RECIPES For November 1992

     From the Associate Editor: This month's recipes have been
contributed by Bernetha McLamore of the Washington, D.C.,
affiliate.

                     CREAM CHEESE POUND CAKE
                      by Bernetha McLamore

     Bernetha McLamore is a member of the Board of Directors of
the Washington, D.C., affiliate. She conducts a food service
business in the District, as well as doing catering in her free
time--twice she has catered luncheons for the affiliate during
its annual conventions. In addition, Bernetha is the mother of
nine children. Obviously she does lots of cooking and thoroughly
enjoys her work.

Ingredients:
3 sticks butter
2-1/2 cups sugar
3 cups self-rising flour
8 ounces cream cheese
6 eggs, separated
1 teaspoon vanilla extract 

     Method: Beat the butter and cream cheese together. Then add
sugar, egg yolks, and vanilla. Sift the flour three times before
folding into other ingredients. Beat egg whites until soft peaks
form. Gently fold them into flour mixture. Pour batter into oiled
bundt pan. Bake 45 minutes in a 325-degree oven. Let cool for a
few minutes on rack before removing from pan.

                      MRS. B'S MUMBO SAUCE
                      by Bernetha McLamore
Ingredients:
2 cups catsup
1/8 cup BBQ sauce
1/4 cup sugar
Up to 2 tablespoons hot sauce

     Method: Combine all ingredients in a sauce pan and bring to
a boil. Remove from heat and use as you would any barbecue sauce.

                           CRAB CAKES
                      by Bernetha McLamore
Ingredients:
1 pound crab meat
1/2 pound turbot fish
1/2 cup bread crumbs
1 teaspoon Old Bay seasoning
1/4 cup milk
2 eggs
1 teaspoon cayenne pepper
1/8 cup celery, diced
1/2 cup onion, chopped
1/8 cup green pepper, chopped
1 tablespoon flour
2 tablespoons mayonnaise
1 tablespoon yellow mustard

     Method: Remove all pieces of shell from crab meat. Heat
turbot in oven 6 minutes at 300 degrees. In a large bowl mix all
other ingredients. Then add the turbot and crab meat. Shape into
2-ounce patties and cook in a deep fat fryer. Drain and keep
warm.


                             RECIPES For December 1992

     From the Associate Editor: The recipes this month come from
Florida, which, along with Louisiana, was battered by Hurricane
Andrew in late August. Things are still far from normal, but the
National Federation of the Blind of Florida conducted an
enthusiastic convention in October, and Federationists continue
to keep busy helping blind people across the state and rebuilding
the lives of those who were affected by the storm. The following
is a brief report about the situation in the state written by
Wayne Davis, president of the NFB of Florida. Here is what he has
to say:

                         After the Storm
                         by Wayne Davis

     Hurricane Andrew struck hard at the southeast coast of
Florida on August 24, leaving thousands of people without homes
or jobs. Dr. Jernigan likes to say, "When life gives you lemons,
make lemonade." My wife Carmen got busy right after the
hurricane, calling people who might need help. Other chapter
members also helped her track down hard-to-find Federationists.
She and I worked hand in hand with the Red Cross, hurricane
shelters, and our transportation service here in Dade County to
provide necessary assistance to blind persons who were victims of
the storm.
     As state president here in Florida and as president of the
Greater Miami chapter of the NFB of Florida, I want to thank
Federationists from across our state and from all over the
country for your many phone calls and expressions of concern.
Several chapter presidents offered to open their homes to us, and
our state officers and board members were there for us on a daily
basis, making phone calls and offering us their love and support.
     Carmen and I have always been proud to be a part of the
Federation, but the love and kindness showered on us by members
of the NFB after Hurricane Andrew struck is something we will
never forget. Andrew was really bad, but President Maurer and Dr.
Jernigan, along with many other members, took the time to pick up
the phone to remind us that they cared and to see what they could
do to help. To us, the National Federation of the Blind is much
more than a movement; it is our family.
     Dr. Jernigan and President Maurer saw to it that money was
sent into our state to provide relief for blind hurricane
victims. Our thanks go to everyone who made possible such
generous help to blind victims in the wake of Hurricane Andrew.  
   Here in the Christmas season I am pleased to inform you that
slowly but surely Florida is getting back on its feet. As for the
blind community, we are also putting our lives back together, and
together we are learning a lot about making some of Dr.
Jernigan's lemonade out of Andrew's lemons. Merry Christmas from
the NFB of Florida.

                 SPICY SKILLET CHICKEN AND RICE
                         by Carmen Davis

     Carmen Davis is the wife of NFB of Florida president Wayne
Davis. She is also a hard-working and dedicated Federationist in
her own right. 

Ingredients
4 4-ounce chicken breast halves, skinned and boned
1/2 teaspoon salt, divided
1/2 teaspoon paprika
1/2 teaspoon coarsely ground pepper
vegetable cooking spray
3/4 cup sliced fresh mushrooms
1/2 cup long-grain rice, uncooked
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground turmeric
1 10-1/2-ounce can low-sodium chicken broth
3/4 cup frozen green peas

     Method: Combine 1/4 teaspoon salt, paprika, and pepper.
Sprinkle over both sides of chicken. Coat a large non-stick
skillet with cooking spray. Place over medium heat until hot. Add
chicken and cook 3 minutes on each side or until lightly browned.
Remove chicken from skillet and set aside. Keep warm. Add
remaining salt, sliced mushrooms, and next 5 ingredients to
skillet. Stir well. Bring to a boil, then return chicken to
skillet. Cover, reduce heat, and simmer over medium-low heat 20
minutes or until liquid is absorbed. Stir in peas, cover, and
cook an additional 3 minutes. Makes four servings.

         MARINATED FLANK STEAK WITH AVOCADO CHILI BUTTER
                         by Carmen Davis

Ingredients:
1 cup Tequila
1 teaspoon grated lime peel
1 teaspoon garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 small flank steak (1 and 1/2 pounds)
Avocado chili butter:
1 ripe avocado, peeled and seeded
1 4-ounce can green chilies, chopped and drained
2 green onions, chopped
1/4 cup fresh cilantro, chopped
3 tablespoons fresh lime juice
pinch ground red pepper

     Method: Combine Tequila, lime peel, garlic, pepper, and salt
in a large shallow glass dish. Add steak and turn to coat. Cover
and marinate one hour, turning once. 
     Avocado chili butter: Blend all ingredients in food
processor or blender until smooth. Makes 1 and 1/3 cups.
     Preheat broiler and broiler pan. Remove steak from marinade
and broil 4 inches from heat ten minutes for medium-rare, turning
once after five minutes. Transfer to serving platter and let
stand five minutes. Serve with avocado chili butter. Makes six
servings.


                       MICROWAVE BROWNIES
                         by Carmen Davis

Ingredients:
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (one stick) butter or margarine, softened
3 large eggs
2 teaspoons vegetable oil
1 teaspoon vanilla extract
confectioners sugar

     Method: Grease a 9-inch square microwave-proof baking dish.
Mix sugar, flour, cocoa, baking powder, and salt in large bowl.
Cut in butter with pastry blender or two knives used scissor-
fashion until mixture resembles coarse crumbs. Whisk eggs, oil,
and vanilla until blended. Stir into cocoa mixture with spatula
(50 strokes). Spread dough in prepared dish. Microwave on medium
5 minutes, turning halfway through. Rotate dish and microwave on
high 2 and 1/2 to 3 minutes until center is just firm to the
touch. Sprinkle with confectioners sugar, or the following
topping. Cool on wire rack. Cut into 2 and 1/4-inch squares.
Makes 16 brownies.

Confetti Topping ingredients:
1/2 cup semisweet chocolate chips
1/2 cup miniature marshmallows
1/2 cup candy-coated chocolate candies
1/4 cup chopped nuts (optional)
     To create topping, sprinkle top of brownies with chips and
marshmallows. Microwave on high 30 seconds, then sprinkle with
candy-coated chocolates and nuts.


[PHOTO: Portrait. CAPTION: Max Parker.]

                             RECIPES For January 1993

     From the Associate Editor: This month the recipes come from
Georgia, supplied by Vivian Parker, wife of NFB of Georgia
President Max Parker and Dorothy Goodley of the Moultrie Chapter.


                           POUND CAKE
                        by Vivian Parker

Ingredients:
1 box 4-X powdered sugar
3 sticks oleo, softened
5 eggs
3 cups flour
1/4 cup milk
1 teaspoon butter flavoring
1 teaspoon almond flavoring
1 teaspoon vanilla flavoring

     Method: Cream oleo and sugar together. Beat in eggs, one at
a time. Add flour alternately with milk and flavorings. Pour into
greased and floured tube pan. Bake at 275 degrees for 1 1/2 to 2
hours. Do not open the oven before 1 1/2 hours. Cool.

                          DIABETIC CAKE
                        by Vivian Parker

Ingredients:
1 large angel food cake, broken into small pieces
2 large packages of sugar-free Jello
1-1/2 cups boiling water
2-1/2 cups cold water
20-ounce package frozen strawberries, thawed
8 ounces Coolwhip, thawed

     Method: Dissolve Jello in boiling water. Add cold water and
chill until mixture mounds when dropped from a spoon. Stir in
strawberries, Coolwhip, and cake pieces. Pour into a large tube
pan that has been sprayed with non-stick spray. Refrigerate
overnight. Serves 25--100 calories per serving.

                       DIABETIC FRUIT PIE
                        by Vivian Parker

Ingredients:
1 small package sugar-free Jello
2/3 cup boiling water
1 cup iced water
8 ounces Coolwhip, thawed
1 cup any type of fruit
1 graham-cracker pie shell, baked

     Method: Dissolve Jello in boiling water. Add iced water and
cool. Stir in fruit and Coolwhip. Pour into pie shell.
Refrigerate overnight. 

                         MILKY-WAY CAKE
                        by Vivian Parker

Ingredients:
6 large or 12 small Milky-Way candy bars
2 sticks oleo
2 cups sugar
2-1/2 cups cake flour
1/2 teaspoon salt
1/2 teaspoon soda
4 eggs
1-1/4 cups buttermilk
1 teaspoon vanilla
1 cup chopped pecans

     Method: Melt candy bars and one stick of oleo until smooth.
Set aside. Cream other stick of oleo, sugar, and eggs together.
Add buttermilk alternately with sifted flour, salt, and soda.
Beat well. Stir in melted candy, vanilla, and nuts. Pour into
three greased and floured cake pans. Bake at 325 degrees for
about 30 minutes. Cool slightly and remove from pans to cool
completely on wire racks. Frost with the following icing:

                              ICING
Ingredients:
2-1/2 cups sugar
1 cup milk
1 stick oleo
1 cup marshmallows
1 6-ounce package of chocolate chips

     Method: In saucepan melt oleo, sugar, and milk until mixture
reaches the soft ball stage. Stir in marshmallows and chocolate
until smooth. Spread on tops and sides of cake layers and stack. 

                          CHICKEN PUFFS
                       by Dorothy Goodley

Ingredients:
2 tablespoons butter
1/4 cup boiling water
4 tablespoons flour
1 egg
1/4 cup cheese, shredded
2 cups chicken, chopped 
1/2 cup onion, diced
1/4 cup mayonnaise

     Method: Melt butter in boiling water. Stir in flour and cook
until mixture forms a ball. Remove from heat and beat in egg.
Stir in cheese. Drop by spoonfuls onto greased cookie sheet and
bake at 400 degrees for twenty minutes. Remove and cool. Split
and spread each puff with 2 tablespoons of mixture made by
combining chicken, onion, and mayonnaise.
     Alternative ham and cheese spread: for the chicken mixture
substitute 8 ounces of cream cheese and 8 slices of ham, diced,
which have been beaten using an electric mixer.

                          GOLDEN PUNCH
                       by Dorothy Goodley

Ingredients:
2 large cans crushed pineapple
2 16-ounce cans frozen lemonade, thawed
1/4 to 1/2 cup sugar
1 quart ginger ale

     Method: Combine all ingredients and chill.

[PHOTO: Portrait. CAPTION: Nani Fife.]

                             RECIPES For February 1993

     This month's recipes come from the tropical islands of
Hawaii, where Nani Fife is the President of the NFB affiliate.
The following are some of her favorite dishes: 

                           SALMON BAKE
                                
Ingredients:
2 cups canned salmon (1 1-pound can) with liquid
1/2 green pepper, diced
3 stalks celery, sliced
1/2 medium onion, chopped
3/4 cup uncooked rice
1 can cream of mushroom soup
1 soup can water
1 tablespoon soy sauce

     Method: Combine all ingredients. Turn into a greased
casserole dish and bake at 350 degrees for 1 hour.

                        DAD'S FISH FILLET

Ingredients:
1/2 cup instant potato flakes (crush slightly with rolling pin)
1 teaspoon grated Parmesan cheese
1/4 teaspoon garlic salt (optional)
1 packet garlic-cheese or other flavor dry salad dressing mix  2
tablespoons milk
1 egg
1 pound fish fillets
Butter or oil for frying

     Method: Mix potato flakes, Parmesan cheese, garlic salt, and
dry salad dressing mix; set aside. Beat milk and egg together.
Dip fish fillets in egg mixture, then coat with potato flake
mixture. Pan fry in butter or oil 5 minutes on each side or until
filets are browned and flake easily.

                        SEAFOOD CASSEROLE

Ingredients:
1 can cream of shrimp soup
1/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
2 cups fine noodles, crushed slightly
1 (6 1/2-ounce) can crab meat
1 (4 1/2-ounce) can shrimps, drained
1 5-ounce can sliced water chestnuts, drained 
1 can French-fried onion rings, crushed

     Method: Combine soup, milk, cheese, and mayonnaise. Fold in
uncooked noodles, crab meat, shrimps, and water chestnuts. Pour
into greased two-quart casserole, cover, and bake at 350 degrees
for 20 minutes. Uncover and bake 10 minutes longer. Sprinkle with
onion rings and bake 10 minutes more or until noodles are tender.

                  PAPAYA AND CRAB MEAT SUPREME

Ingredients:
1 (6 1/2-ounce) can crab meat
2/3 cup thinly sliced celery
2 ripe papayas
Juice of half a fresh lime
1/2 cup toasted slivered almonds
Parsley sprigs and lime wedges for garnish
Papaya seed dressing (recipe follows)

     Method: Flake crab meat. Add celery and chill. Cut papayas
in half and remove seeds. (Reserve seeds for dressing.) Place
papaya halves on individual serving shells or salad plates.
Squeeze lime juice over crab. Mix in almonds, then pile mixture
in papaya halves. Serve well chilled. Garnish with sprigs of
parsley, lime wedges, and papaya seed dressing.

                      PAPAYA SEED DRESSING

Ingredients:
1 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 cup tarragon vinegar or wine
2 cups salad oil
1 small onion, chopped
3 tablespoons fresh papaya seeds

     Method: In blender container combine sugar, salt, dry
mustard, and wine or vinegar. Blend together, then gradually add
salad oil and onion. When thoroughly blended, add papaya seeds
and blend until seeds are the size of coarsely ground pepper.
Makes three cups. This dressing is also delicious as a marinade
for spareribs.

                           MANGO BREAD

Ingredients:
1/2 cup shortening
3/4 cup sugar
2 large or 3 medium eggs, beaten
3 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 cup diced ripe mangoes
1 tablespoon lemon juice
1/2 cup chopped walnuts, pecans, or macadamias

     Method: Cream shortening and sugar; add eggs. Sift flour
with soda and salt: add alternately with mangoes and lemon juice
to creamed mixture. Fold in nuts. Pour into a well-greased loaf
pan and bake at 375 degrees for 1 hour.

                          AVOCADO BREAD

Ingredients:
2 eggs, slightly beaten
3/4 cup sugar
1/4 cup salad oil
1 cup avocado puree
1 teaspoon vanilla
1/4 teaspoon baking soda
1/4 cup pineapple juice
2 1/2 cups biscuit mix
1/4 cup chopped nuts

     Method: Combine eggs with sugar, salad oil, avocado puree,
vanilla, baking soda, and pineapple juice. Beat about 3 minutes.
Then fold in biscuit mix and nuts. Pour into one large or two
small loaf pans which have been lightly greased. Bake at 350
degrees for 55 to 60 minutes or until a toothpick inserted in
center comes out clean.

                             RECIPES For March 1993

     This month's recipes come from Idaho. One of the delights of
living in this state is that you can enjoy the great outdoors.
People still hunt wild game, grow gardens, and home-can fruits
and vegetables. Potatoes are wonderful, but they are not the only
delicious crop. Idaho's fruit, particularly its sweet dark
cherries, deserve to be as famous as the Idaho potato. The
following recipes require some of Idaho's special foods, but even
if the Idaho version cannot be found, they are still worth
preparing and enjoying.
     Blueberries grow abundantly in northern Idaho. Try Trudy
Barrett's Blueberry Orange Nut Bread.

                   BLUEBERRY ORANGE NUT BREAD
                        by Trudy Barrett

     Trudy Barrett is an active member of the Magic Valley
Chapter of the NFB of Idaho. 

Ingredients:
3/4 cup sugar
3 cups flour
1 tablespoon baking powder
1/2 cup (1 stick) butter
1 teaspoon salt
1/4 teaspoon baking soda
3 eggs
1/2 cup milk
2/3 cup orange juice
1 tablespoon grated orange peel
1 cup fresh or frozen blueberries
1/2 cup chopped walnuts

     Method: Grease and flour 9 x 5 x 3-inch loaf pan. Preheat
oven to 350 degrees. Mix together flour, baking powder, baking
soda, and salt. In large bowl beat butter and sugar until light
and fluffy. Mix in eggs, milk, orange juice, and grated orange
peel. Stir until well blended. Gradually add flour mixture until
blended. Fold in blueberries and walnuts. Spoon batter into pan.
Bake 1 hour, or until cake tester comes out clean. Remove from
oven and cool. Wrap in aluminum foil. Store overnight in
refrigerator. Serve next day.

                       VENISON SWISS STEAK
                         by Sandy Chess

     Sandy Chess is the secretary in the National Federation of
the Blind of Idaho state office. Sandy and her husband each got a
deer last fall, and her husband got an elk. 

Ingredients:
1 1/2 to 2 pounds tenderloin venison steak, cut into individual
portions
1/2 cup flour
1 teaspoon garlic powder
salt and pepper to taste
1 quart tomatoes (I prefer home-canned)
1/2 cup green pepper, chopped 
1 medium onion, chopped

     Method: Dredge meat in seasoned flour and, using a heated
skillet, brown it quickly in oil on both sides. Place meat in
layers in large baking dish. Spread tomatoes, peppers, and onion
over meat and between layers. Cover and bake at 350 degrees for 1
hour.

                   SPICY MEATBALLS WITH SAUCE
                        by Ramona Walhof

     Ramona Walhof is the President of the NFB of Idaho and a
member of the Board of Directors of the National Federation of
the Blind. All who know her recognize that she is also an
excellent cook. She says that these spicy meatballs can be made
with either ground venison or ground beef.

Ingredients:
2 to 3 pounds ground meat (beef or venison)
1/4 pound cracker crumbs
2 eggs
1 large onion, chopped
1 green pepper, chopped
2 teaspoons chili powder

     Method: Mix above ingredients with hands and shape into
balls approximately 2 inches in diameter. Brown meatballs on all
sides in oiled skillet.

SAUCE:
Ingredients: 
2 #2 (20-ounce) cans tomato sauce
1/2 chopped onion
2 tablespoons Tabasco sauce
salt and pepper to taste

     Method: Combine all sauce ingredients. Place meatballs in
large dutch oven, pour sauce over them, and cover. Place dutch
oven full of meatballs and sauce in preheated oven and cook for 2
hours at 325 degrees. If using a lower temperature, cook longer.
This dish benefits from long, slow cooking. 

                         ROAST PHEASANT
                        by Ramona Walhof

     Pheasants are still plentiful in some parts of Idaho, and
cooked like this, they are delicious.

Ingredients:
2 to 4 birds recommended
Flour
Salt and pepper to taste
Evaporated milk

     Method: Pluck, clean, and cut up birds. Try to remove all
pieces of shot. Roll bird pieces in flour, salt and pepper to
taste. Use plenty of flour; it will make the gravy better. Brown
on all sides in frying pan. Place in deep roasting pan or dish
with cover. Pour evaporated milk over bird pieces until
completely covered. Roast at 325 degrees for 3 hours, or until
tender. If oven temperature is too high, the milk will curdle. If
handled correctly, the milk will make delicious gravy. If you
keep the dish covered, you should not need to add additional
milk.

                      FROZEN STRAWBERRY JAM
                         by Sandy Chess

     It's nice to live where there is still space for a garden.
Even for those without time or space to grow their own, fresh
fruit is plentiful in season. Homemade jams and jellies are just
as good as you remember them and quicker to make. Try these:

Ingredients:
2 3/4 cup sugar
1 box pectin
2 quarts strawberries

     Method: Wash and dry plastic containers and lids. Wash and
stem 2 quarts strawberries. Crush strawberries. Measure 4 cups
crushed strawberries. Mix 1/4 cup sugar with pectin. Gradually
add pectin/sugar mixture to strawberries, stirring vigorously.
Let stand 1/2 hour, stirring every 10 minutes. Stir in remaining
2 1/2 cups sugar into strawberries. Keep stirring until sugar
dissolves. Quickly fill containers to within 1/2 inch of top. Put
the lids on tightly. Let stand at room temperature for 24 hours,
then freeze. Makes about 3 pints.

                        SWEET CHERRY JAM
                        by Ramona Walhof

Ingredients:
3 pounds dark sweet cherries
3 tablespoons lemon juice
1 box pectin
1/2 teaspoon butter or margarine
3 1/4 cups sugar

     Method: Boil jars and lids for 10 minutes and drain. Place
cherries in 6 to 8-quart kettle. Add lemon juice. Mix 1/4 cup
sugar with pectin, then add to cherries. Bring mixture to full
rolling boil, stirring constantly. To reduce foaming, add butter
or margarine. Add 3 cups sugar and continue stirring while
mixture boils for 1 more minute. Fill jars to within 1/8 inch of
the top. Cover quickly with lids and tighten. Turn jars upside
down for 5 minutes, then turn upright. You should hear the lids
pop within the hour to show they have sealed. This jam will be
best if you wait a month or more to eat it. 

                       PUMPKIN/POTATO SOUP
                        by Ramona Walhof

     Of course, we must have at least one recipe for potatoes,
although most people already know how good Idaho potatoes are.

Ingredients:
1 acorn squash
2 to 3 cups pumpkin, cooked or canned
1 medium onion
3 8- to 10-ounce Idaho potatoes
Milk or cream to taste
Season to taste

     Method: Chop and saute one onion, then place in large
saucepan. Wash, cut up potatoes, and add to onion. Also add
pumpkin and enough water to keep mixture from boiling dry. Add
salt and pepper and other seasoning as desired. Cook until
potatoes are done. Cut acorn squash in half and clean. Then place
both halves, cut side down, in microwave or oven to bake. When
done, scoop fruit out of skin and place in blender. Blend until
smooth. Then blend potato/pumpkin mixture until smooth using as
much of the water as needed. Combine squash and pumpkin mixtures.
The resulting mixture should be thick and smooth. Reheat, adding
milk or cream until soup has attained the thickness you wish. You
may peel potatoes if you wish, but the peeling will be cut fine
in the blending process, as will the onions. If you wish to have
a low-fat soup, this is it. If you do not care about calories,
you may add butter or grated cheese for a little different
flavor.


                             RECIPES For April 1993

     This month's recipes come from Illinois. They are hearty,
delicious dishes which Steve Benson, President of the NFB of
Illinois, assures us are favorites in the affiliate. Here they
are: 

                       ZESTY PUMPKIN SOUP
                          by Peg Benson

     Peg Benson is Steve's wife and an active Federationist in
her own right. Steve testifies that this soup is delicious.

Ingredients:
1/4 cup butter
1 cup onion, chopped
1 clove garlic, crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
1 3/4 cups (16-ounce can) Libby's solid pack pumpkin
1 cup half-and-half
sour cream and chives, optional

     Method: In large saucepan melt butter and saute onion and
garlic until soft. Add curry powder, salt, coriander, and red
pepper. Cook 1 minute. Add broth and boil gently, uncovered for
15 to 20 minutes. Stir in pumpkin and half-and-half and cook 5
minutes more. Pour into blender container and cover. Blend until
creamy. Serve warm or reheat to desired temperature. Garnish with
a dollop of sour cream and chopped chives, if desired.

                  SPAGHETTI A LA ROSIE MCCREARY
                        by Cathy Randall

     Cathy Randall is the first vice president of the National
Federation of the Blind of Illinois. She says that this is her
very favorite recipe for spaghetti.

Ingredients:
2 onions, finely chopped
1 green pepper, chopped
1/8 pound (or less) butter
3 tablespoons flour
1 large can mushrooms
1 teaspoon sugar
1 #2 can tomatoes
1/2 pound Merck cheese
1 can ripe olives, may substitute green instead
3/4 pound spaghetti pasta, cooked according to package directions

     Method: Brown onions and pepper in butter. Add flour and
juice from mushrooms, stirring to keep the flour from lumping.
Add sugar and tomatoes. To this mixture, add cheese. When sauce
thickens to the consistency of white sauce, add mushrooms (the
sauce may be a little thinner than the usual white sauce). Slice
a can of ripe olives and stir them into sauce. Place the sauce
and the cooked spaghetti in casserole dish in alternating layers,
beginning with spaghetti and ending with sauce. Bake uncovered
until heated through, about 30 minutes at 350 degrees. This sauce
can be frozen and thawed another day for mixing with other pasta.

                          FRENCH BREAD
                        by Cathy Randall

Ingredients:
1 French bread loaf, sliced three-quarters of the way through 4
ounces butter or margarine
finely chopped garlic or garlic powder, optional
1 large brown paper bag

     Method: Warm butter to room temperature (do not melt in
microwave). If you wish, add garlic to taste. Apply butter
generously to both sides of each slice of bread. Place loaf in
brown bag on a cookie sheet. Fold open end of bag under loaf to
close and place in a pre-heated 400-degree oven for 10 minutes.
Make sure bag does not touch oven heating coils. When ready, this
bread is crusty on the outside and buttery soft on the inside. It
is excellent with the spaghetti recipe just given. 

                        EGGPLANT PARMESAN
                       by Elizabeth Browne

     Dr. Elizabeth Browne is a member of the Board of Directors
of the Chicago Chapter of the NFB of Illinois. She is also a
frequent contributor to the Braille Monitor. Steve Benson says
that the following recipe is spectacular. Actually, what he said
is that "It just won't stop!" 

Ingredients:
1 large eggplant, peeled and sliced into 1/3-inch rounds 
2 sweet peppers (green or red) cored and sliced in rings
1 pound fresh mushrooms, stemmed, washed, and sliced
1 can artichoke hearts, drained and halved
1 12-ounce can prepared Italian sauce, with or without meat 1 cup
coarsely shredded pizza cheese
2 eggs, beaten
1/2 cup Parmesan cheese, grated, and 1/2 cup Italian-style bread
crumbs blended together to coat eggplant slices 
Olive oil (for frying eggplant)

     Method: Dip eggplant slices, one at a time, into the beaten
eggs, then coat each slice in the mixture of bread crumbs and
Parmesan cheese. When oil (just enough to cover bottom of frying
pan) is very hot, cook each slice of eggplant quickly, about a
minute on each side. Place fried eggplant on warm platter to
await layering. In large casserole, place several spoonfuls of
sauce on bottom, then eggplant, followed by pepper rings, pizza
cheese, sauce, mushrooms, grated cheese, and drained artichoke
hearts until all ingredients are layered. Add any remaining sauce
and top with a dusting of grated cheese, and cover. Bake at 350
degrees for about 35 minutes. 
     The fragrance (for it is truly perfume more delightful than
incense to the gods) will bring strangers in from the out-of-
doors. Serve with tossed green salad, including endive and
spinach, and fresh, crusty Italian bread or rolls. Cool Italian
lemon ice and espresso will attempt to calm your palate after
this culinary experience. 

                   TURKEY TETRAZINI ALMANDINE
                         by Pam Gillmore

     Pam Gillmore is an active member of the Chicago Chapter of
the NFB of Illinois. 

Ingredients:
1 8-ounce package thin spaghetti or egg noodles
3/4 cup slivered almonds, slightly toasted
1/4 pound fresh mushrooms, sliced
1 can cream of mushroom soup
3/4 cup milk
1/4 cup sherry
pinch of nutmeg
pinch of black pepper
3 tablespoons Parmesan cheese
1 1/2 cups cooked turkey or chicken, diced

     Method: Cook spaghetti in boiling, salted water until just
tender. Combine soup with milk and sherry. Season with nutmeg and
pepper. Put half of spaghetti into a 2 1/2-quart casserole dish.
Sprinkle with half the cheese then half the chicken or turkey.
Sprinkle half the mushrooms over the meat layer. Pour half the
soup mixture on top and sprinkle half the almonds over the
surface. Repeat with remaining ingredients. Bake covered in a
350-degree oven for 20 minutes or until bubbly. Remove cover and
bake 5 minutes longer. Serves 6.

                     SWEET AND SPICY PICKLES
                      by Linda and Don Hert

     Don Hert is the President of the Quincy Chapter of the NFB
of Illinois. 

Ingredients:
1 quart or 48 ounces of dill pickles, drained and sliced 
2 cups sugar 
1/4 cup vinegar
12 cloves
5 cinnamon sticks, broken
dash salt 

     Method: Combine all ingredients in jar and screw down lid.
Turn jar upside-down and back again often until pickles form
their own liquid. Refrigerate jar, turning it occasionally. Eat
pickles next day.

                          DILL PICKLES
                      by Linda and Don Hert

Ingredients for brine:
1 quart vinegar
3 quarts water
1 cup canning salt
Medium cucumbers, sliced, whole, or spears
8 heads of fresh dill
24 cloves of garlic
32 to 40 black pepper corns
8 teaspoons alum

     Method: In each of 8 quart jars pack cucumbers, 1 head dill,
3 cloves garlic, 4-5 black peppercorns, and 1 teaspoon alum.
Bring brine ingredients to a boil. Pour boiling liquid into jars
until the contents are covered. Seal jars with sterilized canning
lids. The recipe makes 8 quarts. Let stand for at least sixty
days before sampling.

                      CORN BAKED CASSEROLE
                   by Mary Jo and Carol Seiler

     Both Mary Jo and Carol are active Federationists, and Mary
Jo is a member of the Board of Directors of the Illinois
affiliate. 

Ingredients:
1 package Jiffy corn muffin mix
1 egg, slightly beaten
1 8-ounce can whole kernel corn
1 stick margarine or butter, melted
1 8-ounce can cream-style corn
1 8-ounce carton sour cream

     Method: Mix all ingredients well. Pour into a 2-quart
casserole dish and bake at 325 degrees for 50 to 60 minutes.

                             RECIPES For may 1993

     This month's recipes come from the Hoosier State. 

                          CHINESE TACOS
                          by Pat Howard

     Pat Howard is the wife of Paul Howard, President of the
National Federation of the Blind of Indiana. 

Ingredients:
1 pound cooked pork, chicken, or beef, minced
1/2 cup celery, minced
1/4 cup onion, minced
2 tablespoons dried oriental mushrooms, minced and soaked  Dash
white pepper
1 tablespoon light soy sauce
1/2 to 1 tablespoon curry powder
3/4 pound won ton wrappers
oil for deep frying

     Method: Combine meat, celery, onion, mushrooms, white
pepper, soy sauce, and curry powder. Mix well. Place 1 teaspoon
filling just off center of each won ton wrapper. Fold wrapper
over filling, forming rectangle. Pleat open edges and press to
seal. Fry in deep oil heated to 375 degrees until golden brown.

              CHINESE BARBECUED RIBS (SHAO PI K'U)
                          by Pat Howard

Ingredients:
1-1/2 to 2 pounds fresh pork spare ribs, cut crosswise into 1-   
 1/2-inch pieces
1/4 cup soy sauce
1/4 cup Hoisin or chili sauce
2 tablespoons honey
2 tablespoons sake or dry sherry
1 small clove garlic crushed

     Method: Place ribs in shallow glass or plastic dish. Mix
together remaining ingredients and spoon over ribs. Cover and
refrigerate at least two hours. Remove ribs from marinade,
reserving marinade. Arrange ribs meaty sides up in single layer
on rack in foil-lined broiler pan. Brush with reserved marinade.
Cover and bake at 325 degrees for 1 hour. Brush ribs with
marinade. Cook uncovered, brushing occasionally with marinade,
until done, about 45 minutes longer. Makes about 42 appetizers. 

                          SHRIMP PUFFS
                          by Pat Howard

Ingredients:

Mustard-Soy Dip
1/2 teaspoon vinegar
1 teaspoon sugar
2 teaspoons dry mustard
1/2 teaspoon water
1/2 cup soy sauce

Shrimp Puffs
1 pound shrimp, peeled, deveined, and minced
12 water chestnuts, diced
2 tablespoons flour
1 teaspoon sherry
1/2 teaspoon salt
1 egg, lightly beaten
oil for deep frying

     Method: To make dip, mix vinegar, sugar, and mustard until
smooth. Add water to make a thick paste. Gradually stir in soy
sauce and mix well. Set aside. To make puffs, mix shrimp, water
chestnuts, flour, sherry, salt, and egg together well. Shape
mixture into 1-inch balls, drop into deep oil heated to 350
degrees and fry until golden brown. Drain on paper towels and
serve hot with mustard-soy dip.

                          SHRIMP TOAST
                          by Pat Howard

Ingredients:
1-1/2 pound fresh or frozen shrimp, shelled and deveined
salted water
6 ounces ground pork
1 tablespoon sherry
1 tablespoon soy sauce
1 teaspoon salt
1/4 teaspoon MSG (optional)
1/2 teaspoon black pepper
1/2 cup green onions, finely chopped
cornstarch
1 teaspoon sesame oil
3 eggs
14 to 16 thin slices white bread
1/3 cup fine dry bread crumbs
1 cup oil

     Method: Soak shrimp in salted water and drain well. Chop
finely and mix with pork, sherry, soy sauce, salt, MSG, pepper,
green onions, 1/2 tablespoon cornstarch, sesame oil and 1 egg.
Mix well. Dredge each slice of bread in cornstarch. Shake off
excess. Spread shrimp-pork mixture generously over one side of
each bread slice. Beat remaining 2 eggs in bowl. Brush bread and
filling with beaten eggs. Sprinkle bread crumbs over filling. Cut
bread slices into quarters diagonally to make triangles. Heat oil
in deep fryer to 375 degrees. Slide bread, filling side down,
into hot oil. Fry until golden, then turn to brown other side
lightly. Drain on paper towels. Serve hot. Makes 56 to 64
appetizers.

                          PECAN SQUARES
                         by Pat Tussing

     Pat Tussing is the Secretary of the National Federation of
the Blind of Indiana.

Ingredients:
1 cup sugar
1 cup flour
1-1/2 sticks butter
1 egg
1/2 teaspoon vanilla
2 teaspoons cinnamon
1 cup pecans

     Method: Sift together the sugar, flour, cinnamon, and a dash
of salt. Cream the butter, egg yolk, and vanilla. Blend in dry
ingredients until the mixture becomes a thick, sticky dough. Pat
the dough into a 9 x 13-inch pan. Whip the egg white with a fork
until frothy and brush across the surface of the dough. Arrange
pecans on top. Bake 30 minutes at 325 degrees. Cool and cut into
squares. 

                   EASY PEANUT BUTTER COOKIES
                    by John and Linda Stroot

     John Stroot is a member of the Board of Directors of the NFB
of Indiana.This recipe looks impossible to anyone used to reading
cookie recipes, but Linda swears that it not only works but is
delicious. She also says that once you try it you will never go
back to ordinary peanut butter cookies. 

Ingredients:
1 cup smooth or crunchy peanut butter
1 cup sugar
1 egg

     Method: Mix the three ingredients and drop by teaspoonfuls
on cookie sheet. Press down with fork. Bake for 10 minutes.
Cookies will seem soft when they first come out of the oven, but
after they cool, they tend to be a little crisp, so do not over-
bake.

                             RECIPES For June 1993

     This month's recipes are contributed by Iowans, more
particularly by the Black Hawk Chapter of the National Federation
of the Blind of Iowa. The chapter, which takes its name from
Chief Black Hawk of the Mesquakie Tribe, serves the greater
Waterloo area. It has compiled a cookbook, which is available now
and will also be for sale at the convention this summer. It is
filled with recipes contributed by members of the National
Federation of the Blind and their friends as well as by public
figures in the state of Iowa. Peggy Pinder, President of the NFB
of Iowa, says that the Black Hawk Chapter cookbook is now
available in print or on cassette for $6.50 with an additional
charge of $2 for shipping and handling. The cassette edition can
be mailed Free Matter for the Blind without the $2 charge if you
wish. Place orders by writing to Loren Wakefield, 722 Denver
Street, Waterloo, Iowa 50702. Make checks payable to Black Hawk
County Chapter, NFBI. A Braille edition is also planned, if the
details can be worked out. An expression of interest in the
Braille version would be helpful in planning the number to be
ordered, so please let Mr. Wakefield know if you are interested
in Braille.
     In addition to sixty-seven print pages of recipes, the
cookbook contains information about the National Federation of
the Blind and 416 household hints, such as how to remove those
irritating depressions left by furniture in the carpet when you
rearrange. We in Iowa hope that you enjoy the following recipes
as much as we do. We have chosen to include here several hearty
and easy-to-prepare main dishes and also some fun desserts and
snacks to tickle your sweet tooth. The rest of the cookbook is
just as enticing as this sample.

                        LAYERED BEAN DIP
                         by Ferne Abben

Ingredients:
2 16-ounce cans refried beans
1 2.2-ounce can sliced black olives, drained
1-1/2 cup mild salsa
2 cups each, shredded Cheddar and Monterey Jack cheese, sliced
Green onions
Sour cream
Tortilla chips

     Method: Spread 1/2 of the refried beans in the bottom of a 9
by 9-inch baking dish. Make layers with half the olives, salsa,
and cheese. Repeat layers with remaining ingredients. Bake at 350
degrees for 30 to 35 minutes or until heated through. Garnish
with sliced green onions and sour cream. Serve hot with tortilla
chips.

                        POOR BOY FILLETS
                          by Chris Bean

Ingredients:
1- to 1-1/2 pounds ground beef
1 to 2 tablespoons green peppers, chopped
1 to 2 tablespoons onion, chopped
1 can mushroom pieces, chopped
2 teaspoons grated Parmesan cheese
1 teaspoon lemon pepper
1 teaspoon salt
5 to 6 strips of bacon

     Method: Press ground beef onto wax paper forming a 1/4 inch
thick rectangle. Spread the peppers, onions, and mushrooms evenly
over the beef. Next sprinkle Parmesan cheese, lemon pepper, and
salt over the vegetables. Then roll the beef with all the
toppings, starting at the shorter end, into a firm roll. Press
ends and side seam into roll to seal. Next carefully slice the
roll into 5 to 6 slices, 1- to 1-1/2 inch thick. Then wrap each
slice in bacon and secure with a toothpick; broil for 5 to 10
minutes on each side.

                         SPAGHETTI PIZZA
                         by Debra Smith

Ingredients:
15 ounces uncooked spaghetti noodles
2 eggs
1/2 cup skim milk
10 1/2 ounces mozzarella cheese
1/2 teaspoon garlic powder
4 ounces ground beef
2 15-ounce containers Weight Watchers spaghetti sauce

     Method: Preheat oven to 425 degrees. Cook spaghetti
according to label directions and drain. Beat eggs. Add milk and
4 ounces of cheese. Add spaghetti. Spread on jelly roll or pizza
pan covered with cooking spray. Form an edge. Bake 15 minutes.
Remove from oven and reduce heat to 350 degrees. Spread sauce on
crust. Sprinkle surface with garlic powder. Top with ground meat
and remaining cheese. Bake 30 minutes. Serves 10.

                     SCRAMBLED EGG CASSEROLE
                       by Barbara Grassley

     Barbara Grassley is the wife of the senior U.S. Senator from
Iowa.

Ingredients:
2 dozen eggs
1/2 cup milk
1 pound bacon, cooked crisp, drained, and crumbled
1 cup sour cream
1 16-ounce block of Cheddar cheese, grated
Paprika

     Method: Scramble eggs with milk, season to taste. Put in
greased 9 by 13-inch pan. Layer crumbled bacon on top. Spread
with sour cream and top with the cheese. Garnish with paprika.
Cover and refrigerate overnight. Bake at 250 degrees for 1 hour.
Serves 12 to 15.

                        POTATOES ROMANOFF
                          by Becky West

Ingredients:
3 cups cottage cheese
1-1/2 cup sour cream
1/4 cup shredded onion
1 teaspoon garlic salt
1/4 teaspoon salt
1/8 teaspoon pepper
5 to 6 potatoes, peeled, cooked, and diced as for potato salad
Velveeta Cheese

     Method: Mix well all ingredients except potatoes and cheese.
Add mixture to potatoes and place in 8 by 12-inch pan or
casserole. Sprinkle shredded Velveeta cheese on top. Bake at 325
degrees for 45 minutes.

                      IOWA APPLESAUCE CAKE
                      by Terry E. Branstad

     The Honorable Terry Branstad is the Governor of Iowa.

Ingredients:
1/2 cup butter, margarine, or shortening
3/4 cup sugar
3/4 cup packed brown sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1-1/2 cups applesauce
1 cup raisins
1/2 cup chopped pecans or walnuts

     Method: In a large mixing bowl beat the butter for 30
seconds. Add the sugars and egg, and beat until combined. Stir
together the flour, baking powder, baking soda, and spices. Add
flour mixture alternately with applesauce to butter mixture. Stir
in raisins and nuts. Pour batter into a greased 13 by 9 by 2-inch
baking pan, spread evenly. Bake in a 350-degree oven for 30 to 35
minutes or until a toothpick inserted in center comes out clean.
Cool in pan on wire rack. Serves 12.

CREAM CHEESE FROSTING

Ingredients:
2 3-ounce packages cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar, sifted

     Method: Beat together cream cheese and butter. Then beat in
2 1/2 to 2 3/4 cups sifted powdered sugar to make a spreadable
frosting. A butter frosting could be substituted for the cream
cheese one.
     For a decorative finish, set a doily lightly on the frosted
cake and sprinkle lightly with a mixture of cinnamon and nutmeg.
Carefully remove the doily.

                         ENGLISH COOKIES
                         by Verla Kirsch

Ingredients:
1 cup margarine
2 cups brown sugar
1 cup cold coffee
1 cup raisins
1 cup nuts, chopped
2 eggs
1 teaspoon baking powder
1 teaspoon nutmeg
1-1/2 teaspoons cinnamon
5 cups flour

     Method: Mix all ingredients in order given and drop by
teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for
10 minutes. Cookies will feel firm to the touch.

                    IMITATION COCONUT COOKIES
                         by Verla Kirsch

Ingredients:
1-1/3 cup Bisquick
1-1/4 cup instant potatoes
1 stick margarine, melted
1 cup sugar
1 egg
1 teaspoon coconut flavoring
1/2 teaspoon vanilla

     Method: Mix all ingredients in a bowl and beat well. Chill
dough at least 1 hour or overnight. Bake cookies on ungreased
sheets at 350 degrees for 10 minutes or until cookies are
flattened.

                           PUPPY CHOW
                         by Julie Marsch

Ingredients:
1 cup peanut butter
1 stick butter
1 package chocolate chips
1/2 teaspoon vanilla
1 box Rice Chex
2 cups powdered sugar

     Method: Melt first 4 ingredients together and pour over 1
box of Rice Chex. Stir gently until Chex are coated with
chocolate-peanut butter mixture. Then put Chex into a brown paper
bag with 2 cups powdered sugar and shake.

                          DIRT DESSERT
                          by Susan Buss

Ingredients:
2 3-ounce packages or 1 6-ounce package instant chocolate pudding
8 ounces cream cheese
1 stick margarine or butter
3-1/2 cups milk
1 12-ounce container Cool Whip
20-ounce package Oreos
1 cup powdered sugar
gummy worms, optional
clean garden spade, to serve

     Method: Mix instant pudding and milk. When mixture has
thickened, fold in Cool Whip. Cream together butter or margarine,
cream cheese, and powdered sugar. Blend into pudding mixture.
Crush Oreos. In large pot place one third of the cookie crumbs in
bottom. Layer with half the pudding mixture, another third of the
cookie crumbs, then rest of pudding. Top with rest of Oreos.
Decorate with gummy worms. This can also be made in a 9 by 13-
inch pan. Store in refrigerator.

                         CHOCOLATE PIZZA
                        by Joyce Reynolds

Ingredients:
1 12-ounce package semi-sweet chocolate chips
1 pound white almond bark
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup peanuts, pecans, or walnuts
1 cup miniature fun chips
1/3 cup flake coconut
1 teaspoon oil

     Method: In large saucepan melt chocolate chips and 14 ounces
of the almond bark over low heat, stirring until smooth. Remove
from heat. Stir in marshmallows, cereal, and nuts. Pour onto
greased 12-inch pizza pan. Top with fun chips and coconut. Melt
remaining almond bark and oil over low heat, stirring until
smooth. Drizzle over coconut. Chill until firm. Store at room
temperature.

                        EDIBLE PLAY DOUGH
                                
Ingredients:
1 cup powdered milk
1 cup honey
1 cup peanut butter

     Method: Mix all ingredients. Let kids play and eat.


                             RECIPES For July 1993

              This month's recipes are from Kansas.

                      ORANGE SHERBET SALAD
                        by Maxine Bohrer

     Maxine Bohrer is the second vice president of the National
Federation of the Blind of Kansas. She was instrumental in
preserving and nurturing the South Central Chapter for many
years. 

Ingredients:
1 6-ounce package orange Jello
2 cups hot water
1 pint orange sherbet
4-1/2 ounces Cool Whip
1 11-ounce can Mandarin oranges

     Method: Mix the Jello with hot water, and stir in the
sherbet until dissolved. Fold in Cool Whip and oranges. Spread in
a 9 by 13-inch rectangular pan. Refrigerate until ready to serve.
Different fruits and flavors of Jello can be substituted.

                        PEANUT BUTTER PIE
                        by Peg Halverson


     Peg Halverson is the treasurer of the Johnson County Chapter
and a member of the board of directors of the NFB of Kansas.

Ingredients:
2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter
1 8-ounce package cream cheese, softened
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons milk
6 ounces (1 cup) chocolate chips
1 9-ounce carton Cool Whip

     Method: To make crust, combine cracker crumbs, sugar, and
butter, and press into a 9-inch pie pan. Bake at 350 degrees for
10 minutes. Set aside to cool. Blend sugar and cheese. Add peanut
butter and milk, beating until smooth and creamy. Fold chocolate
chips and whipped topping into mixture and pour into crust.
Refrigerate 5 hours or overnight. 

                        GINGER LIME PUNCH
                         by Carol Clark

     Carol Clark has been a member of the NFB since the mid-
1960's. She is currently the president of the Johnson County
Chapter of the NFB of Kansas, as well as a state board member.

Ingredients:
2 6-ounce cans frozen limeade concentrate
1 6-ounce can frozen lemonade concentrate
1 tablespoon chopped candied ginger
4 cups cold water
ice
1 large bottle of ginger ale, chilled

     Method: Pour concentrated limeade and lemonade into punch
bowl; add ginger. Chill for at least two hours to blend flavors.
Add cold water and ice. Pour ginger ale down sides of bowl.
Fluted lemon slices, small lime slices, and mint sprigs may be
floated in punch. Yields 20 servings.

                         LOVE BOAT CAKE
                        by Cliff Ruemmler

     Cliff Ruemmler is the secretary of the Johnson County
Chapter of the NFB of Kansas, as well as our very capable state
treasurer. He is the cook in the family. Sally would like to
forget that there is a room in the house called a kitchen. Cliff
brought this cake to a chapter meeting, and it was a huge
success. 

Ingredients:
1 box yellow cake mix
1 large container Cool Whip
2 pints strawberries
1 can crushed pineapple
1 jar Maraschino cherries
2 boxes vanilla pudding, prepared according to label directions

     Method: Bake cake in 9- by 13-inch pan and cool. Layer
vanilla pudding and pineapple. Then layer half of Cool Whip and
strawberries. Top with remaining Cool Whip and cherries.

                      BLACK BOTTOM CUPCAKES
                        by Mary Thompson

     Mary and John Thompson have been members of the National
Federation of the Blind for many years. John worked for the NFB
both in Iowa and at the National Center for the Blind. Mary makes
these cup cakes at Christmas.

Ingredients:
1 8-ounce package cream cheese
1 beaten egg
1-1/3 cups sugar
1 6-ounce package miniature chocolate chips 
1-1/2 cups flour
1/4 cup cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup cooking oil
1 tablespoon vinegar
1 teaspoon vanilla

     Method: Mix the cream cheese, egg, 1/3 cup sugar, and a
pinch of salt together until creamy. Fold in chocolate chips and
set aside. Mix the remaining 1 cup sugar with the flour, cocoa,
soda, salt, water, vinegar, and vanilla to make cake batter. Fill
miniature cupcake liners 1/3 full with cocoa mixture. Then drop
1/2 teaspoon cream cheese mixture on each cup cake. Bake at 350
degrees for 20 minutes.

                       ELDORADO CASSEROLE
                       by Cindy Hallenbeck

     Cindy Hallenbeck is the president of the Douglas County
Chapter of the NFB of Kansas, as well as our state Secretary.

Ingredients:
1 pound ground beef
1 tablespoon onion, or more
1 15-ounce can tomato sauce
1 cup ripe black olives, sliced
1 cup sour cream
1 cup small curd cottage cheese
3 or 4 green chili peppers, seeded and chopped
1 10-ounce package corn chips, crushed
2 cups Monterey Jack cheese, grated

     Method: Cook the onion and beef in skillet until brown.
Drain the grease, add tomato sauce, and simmer for 20 minutes. In
separate container mix together the olives, sour cream, cottage
cheese, and peppers. Spread the corn chips in the bottom of a 2-
quart casserole dish, reserving a few for the top. Add half the
meat mixture. Cover with half the sour cream mixture and 1 cup
Monterey Jack cheese. Repeat these layers once more. Top with the
remaining chips and bake at 350 degrees for 30 to 35 minutes.
Serves 6 people.

[PHOTO: Portrait. CAPTION: Mary Beaven.]
[PHOTO: Portrait. CAPTION: Tim Cranmer.]

                             RECIPES For August 1993

     This month's recipes come from Kentucky, home of the
Kentucky Derby, held the first Saturday in May. According to Mary
Beaven and Tim Cranmer, who gathered this group of delicious
offerings from the Bluegrass State, the first two recipes are
favorites for Derby entertaining. 

                         ASPARAGUS SOUP

Ingredients:
2 pounds fresh asparagus
2 cups milk
6 tablespoons butter
 cup flour
1 cup dry white wine
 cup fresh tarragon, chopped, or 1 tablespoons dried tarragon
salt and freshly ground white pepper to taste
3 cups fat-free chicken or veal stock (or as much as needed)
Fresh tarragon, chopped, for garnish

     Method: Wash asparagus. Remove tips and drop them into
boiling salted water. Cook until barely tender (3 to 4 minutes).
Drain and set aside. Remove and discard tough ends of asparagus
stalks. Peel tender stalks and cut each into 2 pieces. Drop the
stalks into boiling salted water and cook until tender but still
crisp and bright green (5 to 6 minutes). Drain and puree stalks
in blender with 1 cup of milk. Melt butter in large heavy Dutch
oven over low heat. Add flour and stir constantly until mixture
is perfectly smooth. Gradually add remaining cup of milk.
Stirring constantly until it thickens, allow mixture to simmer
about five minutes to rid the flour of its raw flavor. Add white
wine, asparagus puree, tarragon, salt, and pepper to taste. Mix
well and simmer in order to blend flavors (about 5 minutes). Stir
in stock until the soup is the desired thickness. Simmer a few
minutes more, but do not allow soup to boil because the acid in
the asparagus will cause it to curdle. When soup is flavored
sufficiently with tarragon, strain it to remove the herb and
return soup to Dutch oven. Drop asparagus tips into hot soup and
allow them to heat through. Garnish soup with chopped fresh
tarragon--lots of it. Makes 6 to 8 first-course servings.

                           MINT JULEP

Ingredients:
1 cup sugar
1 cup water
Handful of fresh mint leaves
Bourbon
Crushed ice
Sprigs of fresh mint for garnish

     Method: Boil sugar and water for 5 minutes without stirring.
Cool and add mint leaves and refrigerate overnight in a covered
jar. Remove mint. Keep syrup in refrigerator to make individual
juleps. Syrup will keep for several weeks. To make an individual
serving, fill an 8-ounce glass with crushed ice. Add 1 tablespoon
syrup, 1 tablespoon water, and 2 ounces Kentucky bourbon. Stir
until glass is frosty. Insert mint sprig and straw.

                              CHILI
                     by Thelma Jean Cranmer

     Tim Cranmer, who serves as First Vice President of the
Kentucky affiliate and Chairman of the NFB Research and
Development Committee, reports that, after ten years of
perfecting this recipe, his wife Thelma's friends now plead for
her to keep it just as it is. 

Ingredients:
1 pounds ground beef
2 large onions, finely chopped
1 small green pepper, finely chopped
1 clove garlic, minced
1 16-ounce can red kidney beans with liquid
2 8-ounce cans tomato sauce
1 12-ounce can tomato paste
1 teaspoon salt
1 tablespoon sugar
2 heaping teaspoons chili powder
2 heaping teaspoons ground cumin
 teaspoon dried marjoram leaves, crushed
 teaspoon thyme, crushed
 teaspoon tabasco sauce
1 bean can water
6 ounces spaghetti, broken into short pieces

     Method: Brown ground beef and pour off excess fat. Add
onion, green pepper, and garlic and cook for 10 minutes. Add
remaining ingredients except spaghetti. Cook over low heat for 45
minutes. Cook spaghetti according to package directions. Drain
and rinse. Stir spaghetti into chili. Serves 6 normal persons or
two Cranmers.

                         MARY'S JAM CAKE
                         by Mary Beaven

     Mary Beaven reports that this cake is a favorite with her
family at Christmas. In fact, as Dr. Jernigan writes in his
article, "Making Hay," in the March, 1993, issue of the Braille
Monitor, in many places in the South the jam cake was the rural
equivalent of the Christmas fruit cake. It is moist and
unforgettably delicious. 

Ingredients:
 cup butter
1 cup sugar
 cup brown sugar
4 eggs, separated
2 cups seedless blackberry jam
1 teaspoon vanilla
 cup buttermilk
2 cups all-purpose flour
 teaspoon baking soda
 teaspoon salt
 teaspoon nutmeg
1 teaspoon cinnamon
1 cup raisins
1 cup pecans, broken

     Method: Cream butter in electric mixer until soft. Gradually
add sugar, egg yolks, jam, and vanilla. Sift together dry
ingredients. Beat egg whites until stiff peaks form. Alternately
beat buttermilk and dry ingredients into butter mixture. Stir in
raisins and nuts. Then gently fold in beaten egg whites. Bake in
3 9-inch round cake pans, which have been greased and floured.
Bake at 325 degrees for 30 minutes. When layers are done, allow
to cool slightly on racks before removing from pans. When cake
layers are completely cool, frost with the following caramel
frosting and stack:
     Caramel Frosting: In heavy medium saucepan melt 1 stick
butter or margarine and add 1 cup brown sugar. Cook over low heat
for 2 minutes. Add  cup heavy cream and bring to boil, stirring
constantly. Remove from heat and cool. Add 1 to 2 cups powdered
sugar and 1 teaspoon vanilla. Beat with electric mixer until
frosting is of spreading consistency. 

                           BENEDICTINE

     The original creator of this dip and sandwich spread was
Jenny Benedict, who operated a turn-of-the-century Louisville tea
room and apparently did quite well as a result of this delicacy. 

Ingredients:
12 ounces cream cheese, softened
grated pulp of 1 medium to large cucumber
1 medium onion, grated
salt to taste
Dash tabasco
Mayonnaise
2 drops green food coloring

     Method: Before using pulp, extract juice from grated
cucumber by squeezing it in a cloth napkin until it is relatively
dry. Combine all ingredients except mayonnaise and food coloring.
Add enough mayonnaise to make a smooth spread. Stir in enough
food coloring to tint spread a delicate green. Spread on tea
sandwiches or serve as dip with vegetables or chunks of French
bread. 

                            HOT BROWN

     This delicious entree was originally prepared at--and
therefore named after--the old Brown Hotel in Louisville. 

MORNAY SAUCE
Ingredients:
2 cups milk
1 bay leaf
4 tablespoons butter, unsalted 
6 tablespoons flour
1  cups Parmesan cheese, grated
3 cups heavy cream
1 teaspoon salt
 teaspoon black pepper

     Method: Scald milk and bay leaf in a saucepan. In a separate
heavy saucepan melt butter, and, using a whisk, stir in flour.
Make a roux by cooking for 2 to 3 minutes, stirring constantly to
prevent burning. Remove bay leaf from milk and add milk to roux a
fourth at a time, bringing mixture to boil after each addition
and continuing to stir constantly. When entire mixture is
thickened, remove from heat and add Parmesan cheese, stirring
until cheese is completely melted. Stir in heavy cream, pepper,
and salt. Cool. Makes 6 cups.

SANDWICHES
Ingredients:
24 strips bacon
12 slices Vienna bread
4 large ripe tomatoes, sliced
3 pounds turkey breast, thinly sliced
12 ounces Cheddar cheese, shredded
12 ounces Monterey Jack cheese

     Method: Fry bacon until crisp and drain on paper towels to
remove all fat. Set aside. Lightly toast bread. Place bread
slices in an oven-proof dish. Top each with 2 tomato slices, 4
ounces of turkey,  cup mornay sauce, 1 ounce Cheddar cheese, and
1 ounce Monterey Jack cheese. Bake in 350-degree oven for 8 to 10
minutes or until tops of sandwiches are golden. Top each sandwich
with 2 slices of cooked bacon. Makes 12 sandwiches.

                             RECIPES For November 1993

     The recipes this month come from Louisiana, a state which is
renowned for its hot cuisine, particularly Cajun and Creole
dishes, and many fine Federationists from the Pelican State have
learned to prepare various tasty recipes.

                        LEMON CHEESE CAKE
                        by Jewel Banning

     Don and Jewel Banning have been loyal Federationists for
many years. Don currently serves as President of the New Orleans
chapter of the NFB of Louisiana and as the affiliate's Second
Vice President. Jewel works for Project Independence and is known
as an excellent cook. She submitted the following New Orleans
favorite.

Ingredients:
1 18 ounce package lemon cake mix
4 eggs
1 cup butter, melted
1 8-ounce package cream cheese
1 pound confectioner's sugar

     Method: Prepare the cake mix according to package
directions, but use a spoon rather than the electric mixer. Stir
only until the mixture is crumbly. Add two eggs and  cup butter.
Press into lightly greased and floured 9 by 13-inch baking dish.
Blend the remaining ingredients with electric mixer and pour
evenly over pressed cake batter. Bake at 350 degrees no more than
45 minutes. Remove cake from oven. When it is entirely cooled,
cut into small squares. Laissez les bons temps rouler!

                      FRIED GREEN TOMATOES
                          by Carol Sapp

     Carol Sapp has worked at the Louisiana Center for the Blind
since 1986. She has taught both home economics and cane travel.
She hails from Arcadia, Louisiana, which is in the north central
section of the state. Her recipe is simple but tasty and is
enjoyed by us country folk on a regular basis, particularly when
the tomatoes start to ripen.

Ingredients:
4 medium green tomatoes, sliced
salt and pepper to taste
1 cup corn meal
 cup cooking oil

     Method: Season sliced tomatoes with salt and pepper. Coat
both sides of each tomato slice with corn meal. Fry in hot oil
until each side is golden brown. Place on paper towels to drain.


                  MS. NEITA'S PINK FLUFFY SALAD
                        by Neita Ghrigsby

     Neita Ghrigsby is the office manager at the Louisiana Center
for the Blind. Staff and students at the center look forward each
year to the annual Thanksgiving dinner because Ms. Neita brings
this delicious dish:

Ingredients:
1 cup strawberry pie filling mix
1 large can fruit cocktail, drained
1 small can crushed pineapple, drained
1 can condensed milk
1 large container Cool Whip
1 cup chopped pecans

     Method: Mix the strawberry pie filling mix and the condensed
milk together. Stir in the drained pineapple and fruit cocktail.
Add the chopped pecans. Fold in Cool Whip. In order for this
recipe to be successful, you must refrigerate it overnight.

                        SHRIMP FETTUCINI
                        by Fannie Soileau

     Harold and Fannie Soileau are long-time Federationists.
Fannie is currently President of the Parents Division of the NFB
of Louisiana and is the mother of Nicole, a recent graduate of
the Louisiana Center for the Blind. The Soileaus live in Ville
Platte, the heart of the Cajun country. Fannie is known for her
spicy and delicious dishes, and the following recipe is a
favorite in the Cajun culture.

Ingredients:
1 pound shrimp, peeled and deveined
1 8-ounce package egg noodles
2 cans cream of mushroom soup
1 cup sour cream
 cup green onions, chopped
 cup bell pepper, chopped
1  teaspoon dried dill weed
1  teaspoon pepper
 teaspoon salt
 cup shredded cheddar cheese or Velveeta

     Method: Drop shrimp into boiling, salted water. Reduce heat
and simmer for five minutes. Drain and rinse with cold water.
Cook noodles as directed on package and drain well. Combine
noodles with soup, sour cream, onions, green pepper, dill,
pepper, and salt. Fold shrimp and cheese into noodle mixture.
Place in baking dish and cover. Bake at 350 degrees for twenty
minutes. Bon appetit.
 
                          HUSH PUPPIES
                       by Mabel Businelle

     Many students at the Louisiana Center for the Blind have
prepared delicious meals as part of their home economics
requirements. The recipes have been compiled into a cookbook
which will soon be available in both print and Braille.
     Mabel Businelle is from Lake Charles, and she attended the
Center in 1986. While she was a student, she excelled in the
kitchen and submitted several recipes to the student cookbook.
Every Southerner loves his or her hush puppies, and Mabel's
recipe is one of the best.

Ingredients:
1 cup cornmeal
1 cup flour
1 teaspoon salt
1 tablespoon baking powder
1 onion, grated
 cup green onion, chopped
 cup milk
1 egg 
oil

     Method: Mix all ingredients together until moist. Drop by
tablespoons into a deep-fat frier in which the oil has been
heated to 375 degrees. Cook hush puppies until golden brown.

                  BAKED RED FISH IN WINE SAUCE
                        by Muriel Vasquez

     Muriel Vasquez was born in Belize in Central America, but
she has lived in New Orleans for many years. While a student at
the Center, she prepared many tasty New Orleans-style meals as
evidenced by the following recipe:

Ingredients:
1 medium red fish
2 onions, sliced
1 cup white wine
3 cloves garlic, chopped
2 bay leaves
 cup butter, melted
1 pinch dill
1 pinch thyme
1 pinch basil
juice of 1 lemon
salt and pepper to taste
Cayenne pepper

     Method: Clean fish well. Season both inside and out with
cayenne pepper. Place onion slices inside fish and put fish in
shallow baking dish and set aside. In a sauce pan combine wine,
garlic, lemon juice, thyme, basil, bay leaves, and butter. Saute
for about ten minutes. Pour mixture over fish and bake at 375
degrees for twelve minutes per pound.



[PHOTO: Family portrait. CAPTION: Robert, Connie, and Seth
Leblond.]

                             RECIPES For December 1993

     The recipes this month are from the National Federation of
the Blind of Maine.

                         QUICHE LORRAINE
                        by Connie Leblond

     Connie Leblond is the President of the NFB of Maine.

Ingredients:
9-inch unbaked pie crust
12 slices bacon, crumbled
1 cup shredded Swiss cheese
 cup chopped onion
4 eggs
1 cup half-and-half
 teaspoon salt
 teaspoon pepper
red pepper (optional)

     Method: Sprinkle bacon, cheese, and onion on bottom of
unbaked pie crust. In bowl beat eggs slightly. Beat in remaining
ingredients. Pour liquid over mixture in pie plate. Cook
uncovered in 425-degree oven for 15 minutes. Reduce heat to 300
and continue baking for 30 minutes. Quiche is done when knife
inserted near center comes out clean. Let dish stand a few
minutes before serving. 

                      MORNING GLORY MUFFINS
                        by Connie Leblond

Ingredients:
 cup raisins, soaked in hot water for 30 minutes (drained
thoroughly)
2 cups flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
 teaspoon salt
2 cups shredded carrots
1 large apple, grated
 cup chopped nuts
 cup shredded coconut
3 eggs
 cup oil
2 teaspoons vanilla

     Method: Mix dry ingredients in large bowl. Stir in raisins,
carrots, apple, nuts, and coconut. In separate bowl beat eggs,
oil, and vanilla. Add to flour mixture. Blend just enough to
moisten dry ingredients. Pour into 12 large muffin cups and bake
in 350-degree oven for 20 to 22 minutes.

                      REAL SEAFOOD CHOWDER
                        by Robert Leblond

     Bob Leblond is Connie's husband and an active member of the
NFB of Maine in his own right.

Ingredients:
8 ounces sea scallops
8 ounces medium shrimp, peeled and deveined
12 ounces white fish (haddock is best)
8 ounces crabmeat
1 large onion, chopped
2 medium potatoes
 stick butter
2 cups water
2 cups milk
1 cup heavy cream
 teaspoon salt
 teaspoon pepper

     Method: In large saucepan melt butter and fry onions 5 to 7
minutes, or until light brown on edges. Slice potatoes into 1-
inch cubes. Do not peel. Add water, potatoes, salt, pepper, and
all seafood to onions and butter. Bring to a boil. Cover and
simmer 25 to 30 minutes, until potatoes are tender. Slowly stir
in milk and cream. Heat through, but do not boil. Serve with
freshly baked bread. Truly a meal fit for a king! Serves 4 to 6
royal siblings.

                HOW TO EAT LOBSTER LIKE A MAINER
                        by Robert Leblond

     In Maine one of our biggest laughs comes from watching
people "from away" as they attempt to eat a steamed lobster
(exciting, eh?). As a service to Federationists who might some
day come to visit our state, I propose to explain to you the
official way to eat this most wondrous food.

     1. The cooked lobster must be placed on its back.
     2. Remove small legs (there are eight), and suck out their
juice and meat.
     3. Remove claws one at a time by twisting. Drink the juice
from the claws, and crack claws with a nutcracker to get to the
meat.
     4. Remove tail from body by twisting, and remove the central
tail fin.
     5. Using your thumb or index finger, push the tail meat out
of the shell.
     6. Split the tail lengthwise by hand, and remove the sand
vein (bowel). The sand vein runs the entire length of the tail. 
     7. Pull inner body out of shell.
     8. The liver of the lobster is sometimes discarded and
sometimes refrigerated for later use on crackers, much the same
as caviar.
     9. Separate the cartilage in the body to find many small and
tasty pieces of meat. At 5 or 6 bucks a pound, the most important
rule is "waste nothing." Now, when you are next in Maine, you
will be able to eat a lobster, passing for a native, and we'll
never tell!

     Editor's note: Don't believe him! Even Maine residents wear
bibs when they enter a battle with a lobster, and restaurants arm
diners with weapons designed, one presumes, to equalize the odds.
But my experience is that, unless one arranges for a coach to
provide advice and moral support, the lobster usually wins. Mr.
Leblond makes it sound easy, but my advice is that you make a
date to take him or Connie to dinner with you when you go to
Maine.

                    FUDGE NUT BROWNIE COOKIES
                        by Connie Leblond

Ingredients:
1 21 ounce package brownie mix
 cup flour
 cup water
 cup oil
1 egg
6 ounces semi-sweet chocolate chips
1 cup walnuts or peanuts, chopped 

     Method: Heat oven to 350 degrees and grease cookie sheet.
Combine mix, flour, water, oil, and egg. Stir with spoon to form
dough. Stir in chips and nuts. Drop by rounded teaspoonfuls, two
inches apart. Bake for 8 to 12 minutes. Cool for one minute, then
remove from cookie sheet, and cool before serving. Makes 3 dozen.

                          BREAD PUDDING
                         by Seth Leblond

     Seth is a member of the NFB of Maine and the son of Connie
and Bob Leblond. This is one of Seth's favorite recipes to make.
He believes that in the Leblond household he makes it best.

Ingredients:
4 slices of white bread
2 tablespoons butter, softened
 cup brown sugar
 teaspoon cinnamon
 cup raisins
3 eggs, slightly beaten
 cup sugar
1 teaspoon vanilla
dash salt
2 cups milk, scalded

     Method: Heat oven to 350 degrees. Toast bread slices
lightly. Spread with butter and sprinkle with brown sugar and
cinnamon. Cut each slice into quarters. Arrange pieces, sugar-
side up, in buttered casserole dish. Sprinkle with raisins. Mix
eggs, sugar, vanilla, and salt. Slowly stir in milk, making sure
not to cook the eggs. Pour over bread and raisins. Place
casserole dish in square pan on oven rack. Pour about one inch
very hot water into square pan. Bake 65 to 70 minutes. Serve
warm. Makes 6 to 8 servings.

                      SLOPPY JOE CASSEROLE
                         by Hope Leblond

     Hope is Bob's and Connie's daughter and a member of the NFB
of Maine.

Ingredients:
1 8-ounce package shell macaroni
1 envelope Sloppy Joe seasoning mix
1 pound ground chuck
1 6-ounce can tomato paste
1 8-ounce can tomato sauce
1 cups water
2 8-ounce cartons creamed cottage cheese
 cup grated cheddar cheese

     Method: Cook macaroni according to package directions and
drain. Meanwhile prepare seasoning mix with ground chuck, tomato
paste, tomato sauce, and water, as seasoning package label
directs. Preheat oven to 350 degrees. In 2-quart casserole dish,
layer half the macaroni, half the cottage cheese, and half the
meat sauce. Then repeat with the remaining macaroni, cottage
cheese, and meat sauce. Top with cheddar cheese. Bake uncovered
for 40 to 50 minutes. Serves 6.


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