This month's recipes were contributed by
members of the National Federation of the Blind of Oregon.
Chewy Pecan Bars
Crust Ingredients:
2 cups flour
3/4 cup butter
1/2 cup sugar
1/8 teaspoon salt
Filling Ingredients:
1 cup brown sugar, packed
1 cup light corn syrup
3 eggs, well beaten
1/4 cup butter
1 teaspoon vanilla extract
2 cups pecans, crushed
Method: Mix crust ingredients together until mixture resembles
cornmeal. Pat into lightly greased 9-by-13-inch baking pan. Bake fifteen
minutes at 350 degrees. Remove from oven.
To make filling, place all filling ingredients in a saucepan and
bring to a boil, stirring constantly. Pour hot mixture over crust and
return to oven. Bake bars for thirty minutes. Cool pan on rack. Cut into
bars while still warm.
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Hot Chicken Salad
Ingredients:
4 cups cooked chicken, cubed
2 cups cooked rice
1 cup celery, chopped
1/2 cup almonds, slivered
3/4 cup mayonnaise
1 can condensed cream soup
1/4 cup green or red pepper, chopped
2 tablespoons onion, chopped
Salt and pepper to taste
1/4 cup lemon juice
1/2 cup potato chips, crushed
Method: Combine all ingredients except potato chips and mix well.
Place mixture in greased 9-by-13-inch baking pan. Top with crushed potato
chips. Bake for forty minutes at 350 degrees.
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French Onion Soup (cratinée)
Ingredients:
1 large white onion or two smaller ones, thinly sliced
Pat of butter or margarine
2 tablespoons flour
1 cup dry red wine (optional)
2 quarts or liters reconstituted beef consommé (concentrate or in cartons)
Dash Worcestershire sauce
Touch diced garlic (optional)
2 thin slices per serving, French baguette--dried not toasted
Approximately 1/3 pound per person Gruyère cheese, coarsely grated, maybe
more-there is no such thing as too much cheese.
Method: Pour consommé into a large saucepan or soup pot and dilute if
directed to do so. Bring to a boil. Sauté the onion slices in the butter or
margarine, reduce heat, and continue to stir until onions are very soft and
almost liquid. Sprinkle flour over the onions and stir it in thoroughly.
Add the wine and continue to stir as the alcohol evaporates. Add the onion
mixture to the soup stock and stir in thoroughly. Bring the soup to a boil
and add the Worcestershire sauce and garlic if desired. Add salt and pepper
to taste. Allow soup to simmer covered for at least one-and-a-half hours,
stirring occasionally to prevent onions from sticking to the bottom.
Simmering longer does no harm.
Meanwhile grate the cheese and dry the bread slices. Preheat oven to
minimum temperature setting, then turn it off. Arrange bread on cookie
sheet and place in oven. Turn over after a half hour.
Just before serving, sprinkle approximately half the grated cheese
into the soup, stirring slowly until the cheese almost disappears. Pour the
soup into an ovenproof soup pot or individual ovenproof bowls. Set the oven
rack so that the top of the pot or bowls will be near the element. Turn the
broiler on high. When it is fully heated, quickly float the dried bread on
top of the soup, sprinkle the remaining grated cheese on top, and place
pot/bowls on a pizza pan or cookie sheet under the broiler. Remove after
two to three minutes when the cheese begins to bubble. Serves six-well
maybe only four if they like it.
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Ice-Box Fruit Bran Muffins
by Corinne Vieville
"It's always a treat to resurrect an old favorite.
When I saw my friend scooping
out the batter from a large crock,
I remembered this hearty, healthy muffin
that is always ready. She keeps the ever-bubbly batter
in the refrigerator,
where it remains ready for the
next moment of craving for a warm breakfast bread.
This is an easy way to wake up the household with a smile when they
smell the muffins."
Ingredients:
5 teaspoons baking soda
4 cups 100 percent bran cereal
2 cups boiling water, divided
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
4 cups flour
1 teaspoon salt
2 cups granola or similar cereal
2 cups of your choice of dates, raisins, and nuts
Method: Place baking soda in a cup or small bowl and all bran cereal
in a medium bowl. Add a half cup boiling water to the soda and the rest to
the cereal. Let both cool. Cream shortening and sugar in a large bowl; add
eggs one at a time. Then add soda mixture and mix well. Alternately add
buttermilk and flour, stirring after each addition. Add remaining
ingredients; mix well, scraping the sides often. Store covered in the
refrigerator. Do not stir again. As you need muffins, preheat the oven to
375 degrees. Grease and flour muffin tins or line them with muffin papers
and spoon the batter into cups, filling them half full. Bake for twenty-
five minutes or until a toothpick comes out clean or muffins feel set in
the center when gently and quickly pressed. Makes five to six dozen
muffins. You may not believe it, but this batter keeps in the fridge for up
to six weeks. The only hard part is resisting the urge to stir the batter
as you scoop it into the muffin tins.
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Thanksgiving Clean-up Soup
by Elizabeth Rousseau-Rooney
When asked for a recipe, she provided more a pattern than an
actual recipe.
This is the sort of dish that can make use of all those dabs
of leftovers following the holiday feast. This is what she says:
I grew up in a home where my mom was from Austin and my dad from
Boston. Thanksgiving was an interesting blend of southern and Yankee
ingredients. We always had turkey, mashed potatoes, yams, peas, white pearl
onions, stuffing, and plenty of gravy. After the turkey had been served and
picked over for sandwiches, Mom would cook the carcass in a soup kettle
with enough water to cover. She added celery, onion, carrots, and herbs
and seasoned it all with salt, peppercorns, a few whole cloves, and a good
dollop of soy sauce. After it simmered for hours, she strained the stock
and removed every bit of meat from the bones. To make the soup, she used
the broth and meat, to which she added the Thanksgiving leftovers of
potatoes (stirred in to thicken the stock), gravy, peas, onions, and any
other vegetables. This made a delicious must-go soup. It was different
every time but always delicious and a great way to deal with the collection
of odds and ends of leftovers. One thing I have changed over the years is
to cook my turkey in apple juice or white wine instead of water. It makes
incredible gravy and adds a wonderful flavor to the soup later. This soup
is also a great final resting place for the remnants of the relish tray:
broccoli, carrots, celery, cauliflower, and green onions.
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Hazelnut Chicken
The preparation time is fifteen minutes,
the same as its cooking time.
A crisp coating of toasted, finely ground hazelnuts
covers moist, boneless chicken breasts.
A creamy mustard-wine sauce is drizzled on top.
Ingredients:
1/2 cup hazelnuts
2 tablespoons fine dry breadcrumbs
1 egg white
2 tablespoons Dijon mustard
2 whole chicken breasts (about 1 pound each), skinned, boned, and split
Ground white pepper
All-purpose flour
1 tablespoon butter or margarine
1 tablespoon salad oil
2 tablespoons dry white wine
1/2 cup heavy cream
Watercress sprigs for garnish
Method:
Spread hazelnuts in a shallow baking pan and toast in a 350-
degree oven until skins begin to split (eight to ten minutes). Spread nuts
on a clean towel; rub them with towel to remove most of the skins. Let cool
slightly, then whirl in a blender or food processor until finely ground.
Spread in a shallow dish, mix bread crumbs with ground nuts, and set aside.
In another shallow bowl beat egg white with one tablespoon of mustard and
set aside. Rinse chicken, pat dry, sprinkle lightly with white pepper, and
dust with flour. Dip chicken in egg white mixture to coat lightly, then
coat with hazelnut crumb mixture. Melt butter and oil in a large frying pan
over medium heat. Add chicken and cook, turning once, until browned on both
sides and no longer pink in thickest part. Cut into a thick part to test
after ten to twelve minutes. If not done, chicken will feel spongy in the
center; it will also feel a bit soft in the center when quickly and gently
pressed with a finger from above. Remove chicken from pan and arrange on a
warm serving dish. Keep warm. Add wine, cream, and remaining one tablespoon
mustard to drippings in the pan. Boil over high heat, stirring constantly,
until sauce is slightly thickened. Drizzle mixture over chicken. Garnish
with watercress. Serves four. Serve with colorful vegetables such as
steamed snow peas & baby carrots.
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