[stylist] Writers' division Recipes- in December "The Braille Monitor

[Robert Leslie Newman]

Stylist and Division Members-

RE- December’s “The Braille Monitor” showcased our culinary contributions  

First off, we thank all of you who made our Division’s contributions to the
recipe Colum (the names appear with the recipes!) And we thank Marilyn Brand
smith for taking the lead on collecting and submitting our recipes to the
Monitor for us. And check out the poem at the end of the column (you don’t
normally find one there!)

 

 

Recipes

This month’s recipes have been contributed by members of the Writers’
Division.

 

Cherry Jell-O with Cream Cheese Topping

by April Lynn Enderton

 

April Lynn Enderton is the president of the Des Moines chapter of the NFB of
Iowa, first vice president of the Iowa affiliate, and first vice president
of the Writers' Division. She enjoys writing, reading, and Brailling books
for children; preparing favorite family recipes; and giggles at the family
mealtime motto, "Holler, reach, or starve."

 

Ingredients: 

2 packages cherry Jell-O

2 cups boiling water

1 can cherry pie filling 

 

Method: Dissolve Jell-O in boiling water and stir in cherry pie filling.
Pour into 9-by-13-inch pan and chill.

Topping Ingredients:

1 8-ounce package cream cheese, softened

1/4 cup powdered sugar

1 package Dream Whip

Method: Prepare Dream Whip according to package directions. Beat together
cream cheese and powdered sugar; fold into prepared Dream Whip. Spread over
set Jell-O.

 

 

Salmon Stir Fry with Apricots

by Lori Stayer

 

Lori Stayer helped found the Writers' Division in 1982 and has been primary
or staff editor for the quarterly publication, Slate and Style, since its
inception. Currently she teaches a class in autobiographical writing for
seniors. Since 1974 she has missed only one NFB national convention.

 

Ingredients: 

1 onion

1/2 yellow squash or zucchini

Handful green beans or snap peas

3 or 4 large mushrooms

1 stalk celery

8 dried apricots

4 ounces fresh or frozen salmon

Fresh lemon or lime juice

Garlic powder to taste

2 tablespoons soy sauce

 

Method: Chop or slice ingredients through apricots on the list. Cube the
salmon. In a hot nonstick skillet with a few drops of vegetable oil,
stir-fry onions and add mushrooms, squash, beans or peas, celery, and
apricots. Sprinkle salmon with lemon or lime juice and garlic powder and add
to the pan about five minutes before the vegetables are cooked tender crisp.
Season with soy sauce. Total cooking time should be twenty to twenty-five
minutes. Vegetables may be chopped ahead. Thinly sliced sweet potatoes or
carrots may be substituted for some of the vegetables. If you double the
recipe for a larger group, you will need a second skillet. Don't be tempted
to leave out the apricots. They're a significant ingredient. Serve over
rice.

 

Toffee Bars

by Robert Gardner

 

Bob Gardner is on the Writers' Division board, second vice president of the
NFB of Illinois, and president of the Blackhawk Chapter in northwest
Illinois. He writes fiction and some articles and has been published in the
Braille Monitor and a Kernel Book.

 

Ingredients: 

1 packet graham crackers

½ pound (1 stick) butter

1 cup granulated sugar

1 cup pecans, chopped

6 to 7 Hershey bars

A few chocolate chips

 

Method: Generously spray a 9-by-13-inch baking pan with cooking spray. Line
bottom of pan with Graham crackers. In a medium saucepan bring sugar and
butter to boil and cook stirring for two minutes. Add chopped pecans. Remove
pan from heat and pour contents over graham crackers. Bake for ten minutes
in a preheated 350-degree oven. Remove pan from oven and arrange Hershey
bars over surface. Fill in empty spaces with chocolate chips. Return to oven
for one to two minutes to melt chocolate. Cut into bars while still warm.

 

Multinational Meatloaf

by Jim Canaday

 

Jim Canaday is the president of the Jayhawk Chapter of the National
Federation of the Blind of Kansas. He blogs on his local newspaper's
Website, writes articles about writing and other subjects, and is currently
increasing his collection of fiction offerings. He submitted this low-carb
recipe based on his own diet. He walks, dog and cane in hand, along the
Kansas River Levee.

 

Ingredients: 

1 pound bulk Italian sausage

1 1/4 pounds lean ground beef

2 eggs

1 cup rolled oats such as Quaker

2 cans condensed cream of mushroom soup

1 envelope onion soup mix (plain or mushroom)

1 soup can whole milk

2 1/2 teaspoons sea salt

1 teaspoon ground cumin

1/2 teaspoon black pepper

½ teaspoon red pepper flakes

½ teaspoon chili powder

½ teaspoon dried basil

10 garlic cloves, sliced thin

Approximately 1/4 cup catsup

Extra milk if needed

Sprinkles of paprika and basil

1 rib celery, chopped

1 bell pepper, chopped

1 or 2 sweet onions, chopped

5 large mushrooms, chopped

1 Anaheim, banana, and/or jalapeno pepper may be added if desired

1 can green chilies, drained

 

Method: Preheat oven to 400 degrees. Crack eggs, breaking yolks, into a very
large bowl. Add soups, milk, and spices. Mix well. Add meat and mix
thoroughly. There should be no lumps. Add vegetables, then oats. Mix well
and add extra milk if necessary to bind the loaf together. Spread loaf in a
9-by-13-inch pan generously sprayed with cooking spray. Top with catsup and
sprinkles of paprika and basil. Bake in center of oven for about 80 minutes.
Remove from oven when a knife comes out clean. Use drippings at sides and
corners of pan as sauce on top of the loaf. Serve as three to four low-carb
meals or six to eight meat dishes with other sides.

 

Mac and Cheese Plus

by Marilyn Brandt Smith

 

Marilyn Brandt Smith wrote for the Voice of the Diabetic and edited the
disability anthology Behind Our Eyes. Her poetry and flash fiction often
find homes in online publications. She spoke at the 1964 NFB national
convention about her experiences as the first blind Peace Corps volunteer.

 

Ingredients: 

1 pound ground beef

2 regular boxes or 1 family-size box of Kraft or equivalent macaroni and
cheese

1 can condensed cream of celery soup

1 can condensed cream of mushroom soup

1 16-ounce can or 2 cups frozen green beans

 

Method: Brown and drain ground beef and set aside. Prepare macaroni and
cheese according to package directions. Place in a three-quart casserole
dish. Mix in soups, green beans, and reserved ground beef. Cover and cook at
350 degrees for 1 hour.

 

Haiku

by Nancy Scott

 

Nancy Scott, essayist and poet, is a past president and resource editor for
the Writers’ Division. Ordinarily we do not reprint poetry, but it seemed
appropriate to make an exception and include this offering.

 

Can creation bring

More pleasure than consumption?

Only the cook knows.

 

Robert Leslie Newman

President- NFB Writers' Division

Division Website

 <http://www.nfb-writers-division.org> http://www.nfb-writers-division.org

Personal Website-

 <http://www.thoughtprovoker.info> http://www.thoughtprovoker.info