Recipes
Recipes this month come from the National Federation of the Blind of Kentucky.
FRESH FRUIT SALAD
by Lora Felty Stephens
Lora Felty Stephens became a part of the Federation family when she was a national scholarship winner in Charlotte, NC in 1992. Several years prior, she was one of the winners in the first Braille Readers Are Leaders Contest sponsored by the National Organization of Parents of Blind Children and the National Association to Promote the Use of Braille, although she did not really know about the Federation at that time. Since finding the Federation again, Lora has served the Kentucky affiliate in various ways over the years. Currently Lora is secretary of the NFB of Kentucky. She has served as chairperson of the Kentucky scholarship committee since Kentucky began its scholarship program in 1997. Lora is president of the Ashland Chapter of the Kentucky affiliate, and she and her husband, Todd, co-edit the Kentucky Cardinal; the newsletter of the National Federation of the Blind of Kentucky. Lora has worked for twenty-three years as the teacher of the blind and visually impaired for the Ashland Independent Schools in Ashland, Kentucky.
Ingredients:
strawberries
blackberries
blueberries
raspberries
cherries (pitted)
grapes
kiwi
plums
fresh peaches
fresh pineapple
Method: Use any fresh fruits you desire. Cut them into small pieces and put into a large bowl. Mix well. I recommend the above fruits for a delicious taste combination. I have added melons and mango, but these fruits don’t seem to add as much to the overall flavor of the salad combination. You can choose how much of each fruit to put in according to your preferences.
Salad Dressing:
Ingredients:
1/4 cup lime juice
1/4 cup water
1/4 cup sugar or Splenda
Method: Combine lime juice, water and sugar. Pour dressing over cut fruit and stir together. Refrigerate salad until ready to serve. The lime juice helps preserve the fruit and adds a delicious flavor. This salad keeps well in the refrigerator for several days. This salad pairs well with the Mountain Dew Cake for a light and tasty dessert.
GERMAN POTATO SALAD
by Cathy Jackson
Cathy Jackson has been president of the Kentucky affiliate for eighteen years and is also a member of the board of directors of the NFB. Cathy loves family gatherings, and she has provided two recipes she enjoys preparing and serving at these gatherings.
Ingredients:
6 potatoes
6 strips bacon
3/4 cup onions
2 tablespoons flour
2 tablespoons sugar
1/2 cup dark vinegar
3/4 cup water
1/3 cup bacon grease
1 1/2 teaspoons salt
1/2 teaspoon celery seed
dash of pepper
Method: Boil potatoes until tender when stuck with a fork. Fry bacon until crisp (save grease). To make sauce, add diced onions to 1/3 cup hot grease. When onions begin to cook, add all dry ingredients, stirring thoroughly. Add water and vinegar. Bring to a full boil. Let boil about three minutes or so. Pour hot sauce over pealed diced potatoes. Crumble bacon into potatoes and stir. Leave some crumbled bacon to garnish top of salad.
Notes: German Potato Salad is to be served warm; using frozen diced onions saves time. Thick-sliced bacon yields more grease.
STUFFED GREEN PEPPER SOUP
by Hellena Emery
Hellena says about herself, “I have been a Federationist for over twenty years. These are a couple of my favorite recipes to make for myself, my family, and friends. Please enjoy!”
Ingredients:
1 pound ground beef
1 package dry onion soup mix
1 28-ounce can diced tomatoes with garlic
1 15-ounce can tomato sauce
3 large green bell peppers, chopped into 1-inch pieces
1/2 large onion, chopped
3 cloves of garlic, minced
2 beef bouillon cubes
3 tablespoons brown sugar
2 tablespoons vinegar
2 teaspoons oregano
1 1/2 teaspoons black pepper
4 cups water
1 cup cooked white or brown rice
Mozzarella cheese to garnish soup (optional)
Method: Brown ground beef and place in a six-quart crockpot. Combine diced tomatoes, tomato sauce, and dry onion soup mix in crockpot. Add the peppers, onions, garlic, beef bouillon cubes, brown sugar and water. Then stir well. Sprinkle with oregano, black pepper and vinegar. Then stir. Cook on high four hours. Add cooked rice and cook for one additional hour. Serve topped with mozzarella cheese. Yield: 8 servings
CHICKEN SALAD
by Hellena Emery
Ingredients:
1 pound boneless, skinless chicken breast
2 ribs of celery
1 onion
1 cup Hellmann’s mayonnaise
salt and pepper to taste
1 clove of garlic
1 cup grapes
1 golden delicious apple, peeled, cored and diced
1/2 cup pecans
1 ounce fresh grated parmesan cheese
Method: Cube chicken breast(s). Season with garlic, salt, and pepper. Cook until done, about twenty minutes. Drain and chop into smaller pieces. Chop celery, onion, pecans, apple, and grapes, and add to bowl. Add parmesan cheese. Stir in mayonnaise. Serve and enjoy!
ROTINI SKILLET CASSEROLE
by Cathy Jackson
Ingredients:
1 pound ground beef
1/2 cup diced onions
garlic to taste
1 tablespoon sugar
1/4 teaspoon mace (this is a spice similar to nutmeg)
1 8-ounce jar Ragu spaghetti sauce
1/2 cup red wine
1 bay leaf
8 ounce bag rotini pasta
4 to 6 slices swiss cheese
Method: Cook Rotini pasta according to package directions. Brown ground beef and chopped onions in a large skillet. Drain excess grease. Add remaining ingredients to the meat and onions in the skillet. Stir and let simmer for thirty minutes. Then add the cooked rotini pasta. Top with Swiss cheese. Cover the skillet to let the cheese melt. Serve this dish with a salad and garlic bread for a delicious meal Enjoy!
MOUNTAIN DEW CAKE
by Lora Felty Stephens
Ingredients:
1 yellow cake mix
1 small package vanilla instant pudding mix
1 cup Mountain Dew
1/2 cup oil
4 eggs
Method: In a large bowl combine the dry cake mix and dry pudding mix. Add the Mountain Dew and oil. Add the eggs to the bowl and stir to mix well. Spray a bunt cake pan or a nine-by-thirteen-inch pan with cooking spray. Pour batter in cake pan. Place in a 350 degree oven and bake for approximately forty-five minutes or until you can insert a toothpick and it comes out clean.
This recipe is a favorite of mine. It has a heavy texture, similar to a pound cake. It is very versatile. You can mix the flavor combinations and come up with a whole new dessert. Use a chocolate cake mix, chocolate pudding, and Coke to make a delicious chocolate cake, or try a strawberry cake, banana pudding and Sprite for a new flavor twist. Adding chocolate chips, nuts, or fruits to various combinations is great, too. Have fun with your experiments!
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