[NFBF-Tampa] Fwd: [NFBF-Leaders] Florida shines with recipes in April Braille Monitor

[tampa President]

Greetings all,
The national Federation of the blind of Florida shined in this months braille monitor. Please see below the forwarded email from our president Valkema. Perhaps at our next cook out one or somebody's below recipes can be made.

Warm regards,

-- 
Miranda B. Kilby
President
Tampa Bay Chapter, National Federation of the Blind of Florida
Vice President
Florida Association of Blind Students
2nd Vice President National Federation of the Blind of Florida
Ph: (352)942-0417

Begin forwarded message:

> From: Denise via NFBF-Leaders <nfbf-leaders at nfbnet.org>
> Date: April 3, 2017 at 9:30:04 PM EDT
> To: NFBF <nfbf-leaders at nfbnet.org>
> Cc: Denise <valkemadenise at aol.com>
> Subject: [NFBF-Leaders] Florida shines with recipes in April Braille Monitor
> Reply-To: NFB of Florida List for Leaders <nfbf-leaders at nfbnet.org>
> 
> Braille Monitor                                     April 2017
> (back) (contents) (next)
> 
> Recipes
> 
> Recipes this month were provided by the National Federation of the Blind of Florida.
> 
> Corn Casserole
> by Sylvia Young
> Sylvia Young has been a sighted member of the NFB for about six years. She now serves as the Tallahassee Chapter and state affiliate secretary. She and her husband James have been married for seventeen years and have nine children and thirteen grandchildren in their blended family. 
> 
> Ingredients:
> 1 can whole kernel corn
> 1 can cream style corn
> 1/2 cup sour cream
> 2 eggs
> 1 cup grated cheddar cheese
> 1 box Jiffy cornbread mix
> 1 stick of margarine (melted)
> Method: Mix all ingredients together. Pour into a greased pan or dish. Bake for forty-five minutes to one hour at 325 degrees. Let stand for ten minutes before serving. You may slice it or scoop it out.
> 
> Traditional Lasagna
> by Scott Wilson
> Scott Wilson is a passionate cook, parent of two children, and a successful business owner for more than ten years. In his copious free time Scott enjoys learning new things, like languages. He currently speaks Irish, with more languages to follow.
> 
> Ingredients: 
> 1 pound ground beef
> 3/4 pounds bulk pork sausage
> 3 cans (8 ounces each) tomato sauce
> 2 cans (6 ounces each) tomato paste
> 2 garlic cloves, minced
> 2 teaspoons sugar
> 1 teaspoon Italian seasoning
> 1/2 to 1 teaspoon salt
> 1/4 to 1/2 teaspoon pepper
> 3 large eggs
> 3 tablespoons minced fresh parsley
> 3 cups (24 ounces) 4 percent small curd cottage cheese
> 1 carton (8 ounces) ricotta cheese
> 1/2 cup grated parmesan cheese  
> 9 lasagna noodles, cooked and drained
> 6 slices provolone cheese (about 6 ounces)
> 3 cups shredded part-skim mozzarella cheese, divided
> Method: In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, one hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired. Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and parmesan cheese. Preheat oven to 375 degrees. Spread one cup meat sauce in an ungreased thirteen-by-nine-inch baking dish. Layer with three noodles, provolone cheese, two cups cottage cheese mixture, one cup mozzarella, three noodles, two cups meat sauce, remaining cottage cheese mixture and one cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full). Cover; bake fifty minutes. Uncover; bake until heated through, twenty minutes. Let stand fifteen minutes before cutting. Yields twelve servings.
> 
> Yellow Squash Casserole
> by Alicia Kilby
> Alicia Kilby is a homemaker. As a single, disabled mother of two young children, she tries to be creative and likes to explore new recipes, keeping in mind children’s tastes are sometimes narrow and limited. She’s a responsible, independent, part-time student working on a degree in social work. She is also a volunteer and mentor at a local elementary school, living every day for a better tomorrow because she can live the life that she wants.
> 
> Ingredients:
> 8 medium yellow squash
> 16 saltine crackers
> 2 cups mozzarella cheese (or whatever you prefer)
> ½ cup milk 
> 2 eggs
> 1 stick butter
> Salt and pepper to taste
> Method: Slice squash and boil until tender. Drain, crush crackers until fine, and beat eggs. Put all ingredients into two-and-a-half-quart casserole dish and mix well. Bake at 350 degrees for one hour. Serves eight.
> 
> Smothered Rabbit
> by Tinetta Cooper
> Tinetta is a legally blind, diabetic mother who has been an NFBF member for ten years. She loves to cook and bake. She says, “The recipe I’ve submitted is unique and simple to prepare, and the results are delicious!”
> 
> Ingredients: 
> 1 rabbit, cut into small pieces
> Salt to taste
> Paprika to taste
> Flour
> 3 tablespoons butter
> 1 to 2 onions sliced
> 1 cup sour cream
> Method: Season the rabbit with salt and paprika. Coat pieces with flour. Melt butter in a crockpot, add rabbit, and cover meat thickly with onion slices. Sprinkle onions with salt. Pour in the sour cream. Cover and simmer one hour or bake at 325 until tender.
> 
> A Cup, A Cup, A Cup of Peach Cobbler
> by Sylvia Young
> Ingredients: 
> 1 cup of canned peaches
> 1 cup of flour (self-rising)
> 1 cup of milk
> 1 cup of sugar
> 1 stick of butter
> 1 lemon
> Method: Preheat oven 350 degrees. Place peaches in bowl, add 1/8 cup of sugar and squeezed lemon, stir and set aside. Melt butter in backing dish. Mix flour and the rest of the sugar and milk together. Pour into the pan with the melted butter. Add fruit on top (with some of the juice). Bake one hour. Serve with or without ice cream on top.
> 
> Floating Peach Cobbler
> by Alicia Kilby
> There’s always room for variations in life, especially when it comes to delicious desserts. 
> 
> Ingredients:
> 1 cup self-rising flour
> 1 cup sugar 
> 2/3 cup milk 
> 1 29-ounce can sliced peaches in heavy syrup
> 1 stick margarine (not butter)
> Method: Preheat oven 350 degrees. Melt butter then pour into a ten-by-ten-inch baking dish. Stir together flour, sugar, and milk until smooth. Pour into center of dish on the margarine (do not stir). Spoon the peach slices all over the batter gently (so you don’t stir). Then add the syrup from can. Bake forty-five minutes until golden brown. Serve at room temperature. 
> 
> Florida Cracker Orange Pie
> by John Bailey
> John is a sighted board member of the NFB of Florida Statewide Chapter and has been an NFB member for about five years. He got interested in the NFB because of his girlfriend Tinetta Cooper. He truly believes in the NFB and its philosophy.
> 
> Ingredients: 
> 6 large egg yolks
> 1 cup sugar
> 4 tablespoons flour
> 2 tablespoons sweet butter, melted
> 2 tablespoons grated orange zest
> 2 cups fresh orange juice
> 1 nine-inch deep dish flaky pie crust
> Method: Preheat oven to 350 degrees. Put egg yolks in mixer bowl and beat until smooth. Beat in sugar, flour, butter, orange zest, and orange juice one ingredient at a time. Pour orange mixture into pie shell. Bake thirty minutes until set. Let cool completely. Top with whipped cream. Chill before serving.
> 
> Congratulations and thank you to all. 
> Denise Valkema, President NFBF 
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