Braille Monitor                          November 2018

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Recipes this month come from the National Federation of the Blind of Massachusetts.

Soft Chocolate Chip Cookies
by Heather Doray

Heather Doray is secretary of the Greater Springfield chapter of the NFB of Massachusetts. These are always a hit and bring in good money at our state convention auction.

2-1/4 cups flour
1 teaspoon baking soda
2 sticks butter, room temperature
1/4 cup sugar
3/4 cup brown sugar
1 package Jell-O instant vanilla pudding (4-serving size)
2 eggs
1-1/2 cups chocolate chips

Method: Mix flour and baking soda, set aside. Cream together butter, sugars, and pudding mix. Add eggs, mix until creamy. Gradually add flour mixture. Stir in chocolate chips. Drop by teaspoon onto greased cookie sheets. Preheat oven. Bake at 350 for ten minutes. Let sit in pans for two minutes before removing to wire racks.

Apple Cake
by Lori Feltberg, friend of NFBMA

3 medium apples (Macintosh or Cortland) peeled and cored
1 cup vegetable oil
3 eggs
2 cups flour (1/4 cup at a time)
1 cup white sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon

Method: Combine all ingredients with mixer or processor. Cut apples into thin slices and stir into batter. Pour batter into a greased Bundt cake pan and bake at 375 degrees in preheated oven for fifty minutes. Cool on a wire rack completely and then invert cake pan to a cake plate.

Black Bean and Rice Skillet
by Shara Winton
Shara WintonShara Winton is president of the Cambridge Chapter and first vice president of the National Federation of the Blind of Massachusetts

1 tablespoon extra virgin olive oil
1 medium-sized zucchini, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1 small onion, diced
1 can (15-ounce) black beans, rinsed and drained
1 can (14.5-ounce) fire roasted diced tomatoes, undrained
1 cup frozen corn, defrosted
1 clove garlic, minced
1 cup white or brown rice
1-3/4 cups water
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup sliced green onions
1 pinch of crushed red pepper flakes
salt and pepper to taste

Method: In a large skillet, heat the olive oil over medium high heat. Add the onion and sauté for about three minutes, until it begins to turn translucent. Add the diced red and green peppers, and zucchini. Sauté for about three more minutes. Add the corn, garlic, crushed red pepper flakes, and a pinch of salt. Stir in the can of tomatoes, rice, and water. Bring the mixture to a boil, and then cover with a lid and simmer on low heat for about twenty minutes, until the rice is tender. (Brown rice will take about thirty to thirty-five minutes.) Stir in the beans and turn off the heat. Let stand for seven minutes. Top with cheese and serve. Enjoy. Note: If you don’t have zucchini, corn, or cheese, it is still fantastic without these ingredients.

Sweet Onion Cornbread
by Shara Winton

2 cups corn meal
1/2 cup self-rising flour
2 large eggs
1/2 cup sugar
2/3 cup half-and-half
1 Vidalia onion, chopped

Method: Mix all ingredients in bowl and place into buttered cast iron skillet. Bake at 400 degrees for twenty-eight minutes or until golden brown. Enjoy!

Mojo Pork Chops
by Shara Winton
Shara says about this recipe, "My family loves these pork chops. I like to serve them with black beans and rice on the side."  

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1-1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
1 tomato, chopped, for garnish
1/2 avocado, sliced, for garnish

Method: In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large sauté pan over high heat. Place the pork chops in the pan and sear on one side until brown. Flip over and turn the heat down to medium-low. Add onion and sauté for two minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately. Enjoy!

Hamburger and Beans in the Crock Pot
by Shara Winton

Shara has this to say, "This recipe makes a lot and is great to serve if you have people over to just hang out, watch ball games and entertain family. You can serve it with a salad for a meal. My son loves to top it with tortilla chips, cheddar cheese, and sour cream."

1-1/2 to 2 pounds ground beef
1 large onion, chopped
1 small green pepper, chopped
1 clove of garlic, chopped
1 16-ounce can pork and beans, drained
1 15.5-ounce can kidney beans, drained
1 15.5-ounce can red beans, drained
1 10-ounce can diced tomatoes with green chilies, undrained
1 10-3/4 ounce can tomato soup, undiluted
1 teaspoon salt
1/2 teaspoon black pepper
Pinch cayenne or several drops hot sauce (optional)
1 tablespoon Worcestershire sauce
1 4-ounce can mushroom pieces, drained
1 teaspoon liquid smoke (optional)
Method: Brown ground beef, onion, green pepper, and garlic in skillet on top of the stove. Drain. Add to crock pot along with remaining ingredients. Cook on low for about four hours until flavors have blended. Makes a three-quart crock pot about 3/4 full. Serve with toppings of your choice or with cornbread for a great meal.

Andrea's Carrot Cake
by David Ticchi

David TicchiDavid Ticchi is a former president of the National Federation of the Blind of Massachusetts and an experienced educator. He was recognized as Blind Educator of the Year in 1998, and would later chair the prestigious committee that had previously selected him for recognition.

2 cups sugar
1-1/2 cups oil
4 eggs
2-1/4 cups flour
2 teaspoons salt, sift together
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated raw carrots (use 1-pound pkg. baby carrots; grate in food processor)
1/2 cup chopped walnuts (or 1/2 cup wheat germ)
1/2 cup raisins (or 1/2 cup drained crushed pineapple)

Method: Blend all ingredients together in electric mixer Pour batter in greased and floured nine-by-thirteen-inch pan. Preheat oven. Bake at 350 degrees for fifty to sixty minutes. If using glass pan, bake less than one hour. Test for doneness using toothpick inserted in center. It should be dry. Cool on rack. When done and completely cool, frost with cream cheese frosting.

Cream Cheese Frosting:

1 8-ounce package cream cheese
1/4 cup butter
2 teaspoons vanilla
1 16-ounce package confectioner’s sugar

Method: Put all ingredients into mixing bowl. Beat until smooth with electric mixer.

Godmother's Chicken
by David Ticchi

3 pounds boneless chicken breast (about five whole breasts, split in halves or use boneless chicken thighs)
1/2 cup of olive oil
4 tablespoons butter (not margarine)
4-5 slices provolone cheese

Mix in baggie:
2 cups flour
2 tablespoons parsley flakes or fresh parsley
1 teaspoon pepper
1 teaspoon salt
4 cloves garlic, chopped finely

1 12-ounce package fresh mushrooms, sliced in half or 1 8-ounce canned mushrooms, sliced and drained
2 28-ounce cans Hunt’s whole tomatoes, peeled with liquid (slice tomatoes in half)
1 cup or more good white wine (Carlo Rossi Rose)

Method: Coat chicken breasts in flour mixture, discarding extra flour. In a large frying pan melt butter and olive oil. Fry chicken in oil on both sides lightly, but do not brown. Add mushrooms, tomatoes, garlic, and wine. Cover and cook slowly until chicken is done, about an hour. This may also be done in oven, after chicken is lightly fried, adding other ingredients on top of chicken and baking at 350 degrees for about thirty to forty-five minutes. At the end, just before serving, add slices of Provolone cheese on top of chicken and cook one minute until cheese is melted. Serve with mashed potatoes or polenta.

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