<html><head><meta http-equiv="content-type" content="text/html; charset=utf-8"></head><body dir="auto"><div>Greetings all,<br>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.<br><br>Warm regards,</div><div id="AppleMailSignature"></div><div id="AppleMailSignature"></div><div id="AppleMailSignature"><br><span style="background-color: rgba(255, 255, 255, 0);">-- <br>Miranda B. Kilby<br>President<br>Tampa Bay Chapter, National Federation of the Blind of Florida<br>Vice President<br>Florida Association of Blind Students<br>2nd Vice President National Federation of the Blind of Florida<br>Ph: <a dir="ltr" href="tel:(352)942-0417" x-apple-data-detectors="true" x-apple-data-detectors-type="telephone" x-apple-data-detectors-result="2">(352)942-0417</a></span></div><div><br>Begin forwarded message:<br><br></div><blockquote type="cite"><div><b>From:</b> Denise via NFBF-Leaders <<a href="mailto:nfbf-leaders@nfbnet.org">nfbf-leaders@nfbnet.org</a>><br><b>Date:</b> April 3, 2017 at 9:30:04 PM EDT<br><b>To:</b> NFBF <<a href="mailto:nfbf-leaders@nfbnet.org">nfbf-leaders@nfbnet.org</a>><br><b>Cc:</b> Denise <<a href="mailto:valkemadenise@aol.com">valkemadenise@aol.com</a>><br><b>Subject:</b> <b>[NFBF-Leaders] Florida shines with recipes in April Braille Monitor</b><br><b>Reply-To:</b> NFB of Florida List for Leaders <<a href="mailto:nfbf-leaders@nfbnet.org">nfbf-leaders@nfbnet.org</a>><br><br></div></blockquote><blockquote type="cite"><div><meta http-equiv="content-type" content="text/html; charset=utf-8"><div><div align="center" style="text-align: start;"><strong><u style="background-color: rgba(255, 255, 255, 0);">Braille Monitor April 2017</u></strong></div><div align="center"><p style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">(<a href="https://nfb.org/images/nfb/publications/bm/bm17/bm1704/bm170410.htm">back</a>) (<a href="https://nfb.org/images/nfb/publications/bm/bm17/bm1704/bm1704tc.htm">contents</a>) (<a href="https://nfb.org/images/nfb/publications/bm/bm17/bm1704/bm170412.htm">next</a>)</span></p></div><div style="text-align: justify;"><h2 style="text-align: left;"><strong style="font-size: 53px; background-color: rgba(255, 255, 255, 0);">Recipes</strong></h2><p style="text-align: start;"><strong style="background-color: rgba(255, 255, 255, 0);">Recipes this month were provided by the National Federation of the Blind of Florida.</strong></p><p></p><div style="text-align: start;"><strong style="background-color: rgba(255, 255, 255, 0);">Corn Casserole</strong></div><strong><div style="text-align: start;"><strong style="background-color: rgba(255, 255, 255, 0);">by Sylvia Young</strong></div></strong><p></p><p style="text-align: start;"><strong style="background-color: rgba(255, 255, 255, 0);">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. </strong></p><p></p><div style="text-align: start;"><strong style="background-color: rgba(255, 255, 255, 0);">Ingredients:</strong></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 can whole kernel corn</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 can cream style corn</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1/2 cup sour cream</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">2 eggs</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup grated cheddar cheese</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 box Jiffy cornbread mix</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 stick of margarine (melted)</span></div><p></p><p></p><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><strong>Method:</strong> 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.</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></div><span style="background-color: rgba(255, 255, 255, 0);"><strong><div style="text-align: start;"><strong>Traditional Lasagna</strong></div></strong><strong><div style="text-align: start;"><strong>by Scott Wilson</strong></div></strong></span><p></p><p style="text-align: start;"><strong style="background-color: rgba(255, 255, 255, 0);">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.</strong></p><p></p><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><strong>Ingredients:</strong> </span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 pound ground beef</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">3/4 pounds bulk pork sausage</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">3 cans (8 ounces each) tomato sauce</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">2 cans (6 ounces each) tomato paste</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">2 garlic cloves, minced</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">2 teaspoons sugar</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 teaspoon Italian seasoning</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1/2 to 1 teaspoon salt</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1/4 to 1/2 teaspoon pepper</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">3 large eggs</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">3 tablespoons minced fresh parsley</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">3 cups (24 ounces) 4 percent small curd cottage cheese</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 carton (8 ounces) ricotta cheese</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1/2 cup grated parmesan cheese </span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">9 lasagna noodles, cooked and drained</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">6 slices provolone cheese (about 6 ounces)</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">3 cups shredded part-skim mozzarella cheese, divided</span></div><span style="background-color: rgba(255, 255, 255, 0);"><strong></strong></span><p></p><p></p><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><strong>Method:</strong> 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<strong> </strong>twelve servings.</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></div><span style="background-color: rgba(255, 255, 255, 0);"><strong><div style="text-align: start;"><strong>Yellow Squash Casserole</strong></div></strong><strong><div style="text-align: start;"><strong>by Alicia Kilby</strong></div></strong></span><p></p><p style="text-align: start;"><strong style="background-color: rgba(255, 255, 255, 0);">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.</strong></p><p></p><div style="text-align: start;"><strong style="background-color: rgba(255, 255, 255, 0);">Ingredients:</strong></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">8 medium yellow squash</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">16 saltine crackers</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">2 cups mozzarella cheese (or whatever you prefer)</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">½ cup milk </span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">2 eggs</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 stick butter</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">Salt and pepper to taste</span></div><p></p><p></p><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><strong>Method: </strong>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.</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></div><span style="background-color: rgba(255, 255, 255, 0);"><strong><div style="text-align: start;"><strong>Smothered Rabbit</strong></div></strong><strong><div style="text-align: start;"><strong>by Tinetta Cooper</strong></div></strong></span><p></p><p style="text-align: start;"><strong style="background-color: rgba(255, 255, 255, 0);">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!”</strong></p><p></p><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><strong>Ingredients:</strong> </span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 rabbit, cut into small pieces</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">Salt to taste</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">Paprika to taste</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">Flour</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">3 tablespoons butter</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 to 2 onions sliced</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup sour cream</span></div><p></p><p></p><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><strong>Method:</strong> 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.</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></div><span style="background-color: rgba(255, 255, 255, 0);"><strong><div style="text-align: start;"><strong>A Cup, A Cup, A Cup of Peach Cobbler</strong></div></strong><strong><div style="text-align: start;"><strong>by Sylvia Young</strong></div></strong></span><p></p><p></p><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><strong>Ingredients:</strong> </span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup of canned peaches</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup of flour (self-rising)</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup of milk</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup of sugar</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 stick of butter</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 lemon</span></div><p></p><p></p><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><strong>Method: </strong>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.</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></div><span style="background-color: rgba(255, 255, 255, 0);"><strong><div style="text-align: start;"><strong>Floating Peach Cobbler</strong></div></strong><strong><div style="text-align: start;"><strong>by Alicia Kilby</strong></div></strong></span><p></p><p style="text-align: start;"><strong style="background-color: rgba(255, 255, 255, 0);">There’s always room for variations in life, especially when it comes to delicious desserts. </strong></p><p></p><div style="text-align: start;"><strong style="background-color: rgba(255, 255, 255, 0);">Ingredients:</strong></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup self-rising flour</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup sugar </span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">2/3 cup milk </span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 29-ounce can sliced peaches in heavy syrup</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 stick margarine (not butter)</span></div><p></p><p></p><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><strong>Method: </strong>Preheat oven 350 degrees. Melt butter then pour into a ten-by-ten-inch baking dish.<strong> </strong>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. </span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><br></span></div><span style="background-color: rgba(255, 255, 255, 0);"><strong><div style="text-align: start;"><strong>Florida Cracker Orange Pie</strong></div></strong><strong><div style="text-align: start;"><strong>by John Bailey</strong></div></strong></span><p></p><p style="text-align: start;"><strong style="background-color: rgba(255, 255, 255, 0);">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.</strong></p><p></p><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><strong>Ingredients:</strong> </span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">6 large egg yolks</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup sugar</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">4 tablespoons flour</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">2 tablespoons sweet butter, melted</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">2 tablespoons grated orange zest</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">2 cups fresh orange juice</span></div><div style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);">1 nine-inch deep dish flaky pie crust</span></div><p></p><p style="text-align: start;"><span style="background-color: rgba(255, 255, 255, 0);"><strong>Method: </strong>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.</span></p></div><div id="AppleMailSignature">Congratulations and thank you to all. </div>Denise Valkema, President NFBF </div></div></blockquote><blockquote type="cite"><div><span>_______________________________________________</span><br><span>NFBF-Leaders mailing list</span><br><span><a href="mailto:NFBF-Leaders@nfbnet.org">NFBF-Leaders@nfbnet.org</a></span><br><span><a href="http://nfbnet.org/mailman/listinfo/nfbf-leaders_nfbnet.org">http://nfbnet.org/mailman/listinfo/nfbf-leaders_nfbnet.org</a></span><br><span>To unsubscribe, change your list options or get your account info for NFBF-Leaders:</span><br><span><a href="http://nfbnet.org/mailman/options/nfbf-leaders_nfbnet.org/mbkilby%40gmail.com">http://nfbnet.org/mailman/options/nfbf-leaders_nfbnet.org/mbkilby%40gmail.com</a></span></div></blockquote></body></html>