Matilda Ziegler Magazine for the Blind the source for blindness news and information since 1907

Submitted by Dave Hutchins

Yield: 8 to 10 Servings

Ingredients:
Vegetable oil spray
1 loaf challah bread, cut into 1-inch cubes, (14-ounce), (12 cups)
1/2 cup chocolate chips
2 cups heavy cream
2 cups whole milk
9 large egg yolks
1 cup Nutella spread
3/4 cup plus 1 Tablespoon granulated sugar or Splenda sugar
4 teaspoons vanilla extract
3/4 teaspoon Sea salt
2 Tablespoons light brown sugar, or Splenda brown sugar

Directions:

1. Line slow cooker with aluminum foil collar, then line with foil sling and coat with vegetable oil spray. Adjust oven rack to middle position and heat oven to 225 degrees F. Spread bread over rimmed baking sheet and bake, shaking pan occasionally, until dry and crisp, about 40 minutes. Let bread cool slightly, then transfer to very large bowl.

2. Mix chocolate chips into dried bread; transfer to prepared slow cooker. Whisk cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in bowl, then pour mixture evenly over bread. Press gently on bread to submerge.

3. Mix remaining tablespoon granulated sugar with brown sugar then sprinkle over top of casserole. Cover and cook until center is set, about 4 hours on low. Let cool for 30 minutes before serving.

Submitted by Dave Hutchins

Yield: 6 Servings

Ingredients:

1-1/2 cups cut-up green beans, cooked and drained
1 medium green bell pepper, chopped
3 medium tomatoes, chopped
1-1/2 cups shredded Cheddar cheese
1/2 cup Bisquick®
1 teaspoon Sea salt
1/2 teaspoon cayenne pepper
1/2 cup milk
3 Eggs

Directions:

Preheat oven to 350 degrees F. Grease an 8-inch square baking dish.

Spread beans and peppers in dish; sprinkle with tomatoes and cheese. Beat remaining ingredients with mixer until smooth. Pour over vegetables and cheese. Bake uncovered until golden brown, 45 to 50 minutes. Let stand 10 minutes before serving.

Submitted by Dave Hutchins

Cheesy tortellini, fresh spinach, and chicken chunks make this soup memorable.
Yield: 8 servings

Ingredients

1-1.3-ounces envelope white sauce mix
1 can chicken broth, (14-oz. )
3boneless, skinless chicken breasts
1 Tablespoon minced garlic
1/2 teaspoon Sea Salt
1/2 teaspoon Dried basil
1/2 teaspoon Oregano
1/2 teaspoon Cayenne pepper
1 package Cheese tortellini, (8-ounces)
1-1/2 Cups half-and-half cream
6 Cups Fresh baby spinach

Directions

Spray a 5- to 6-quart crockpot with vegetable cooking spray and place white sauce mix in cooker.

Stir in 4 cups water and stir gradually until mixture is smooth.

Cut chicken into 1-inch pieces.

Add broth, chicken, garlic, salt, basil, oregano, and red pepper to mixture.

Cover and cook on low for 6 to 7 hours or on high for 3 hours.

Stir in tortellini, cover, and cook for 1 more hour on high.

Stir in cream and fresh spinach, and cook just enough for soup to get hot.

Enjoy!

Submitted by Dave Hutchins

Yield: 4 servings

Ingredients:

1/2 cup dry sherry
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
2 cloves garlic, minced
1/4 teaspoon grated orange peel
3 Tablespoons frozen orange juice concentrate
1/4 cup Water
2 teaspoons Honey
4 portions frozen boneless, skinless chicken breasts, (4 ounce)

Directions:

In a large bowl, whisk together all the ingredients except the chicken. Add the chicken breasts. Cover and marinate in the refrigerator for at least 4 hours or overnight.

Preheat the oven broiler. Discard the marinade and broil the chicken 4 inches away from the heat for about 5 to 7 minutes per side, until juices run clear.

This chicken goes great with a side of white rice and vegetables. Enjoy!

Nutritional Information Per Serving:

Calories: 151; Protein: 25 g; Sodium: 61 mg; Carbohydrates: 3 g; Fat: 3 g; Cholesterol 68 g
Exchanges: 4 Very Lean Meat

http://www.eatingwell.com/recipes/winter_squash_risotto.htmlFrom EatingWell: September/October 2007, EatingWell for a Healthy Heart Cookbook (2008)

Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.

4 servings, about 1 1/2 cups each
Total Time: 1 hour

Ingredients
5 cups reduced-sodium chicken broth, or vegetable broth
2 tablespoons extra-virgin olive oil
3 medium shallots, thinly sliced
3 cups chopped peeled butternut, hubbard, red kuri or kabocha squash (1/2-inch pieces)
2 cups shiitake mushroom caps, thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon crumbled saffron threads, (optional)
1 cup arborio rice
1/2 cup dry white wine, or dry vermouth
1/2 cup finely grated Parmigiano-Reggiano cheese

Preparation
Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.

Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.

Nutrition
Per serving : 372 Calories; 11 g Fat; 3 g Sat; 6 g Mono; 15 mg Cholesterol; 54 g Carbohydrates; 14 g Protein; 6 g Fiber; 632 mg Sodium; 790 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 vegetable, 2 fat

Submitted by Dave Hutchins

Yield: 12 servings

Ingredients:

Apple Filling

2 Tablespoons butter
5 Golden Delicious apples, peeled, cored, and sliced
1/4 cup packed Splenda light brown sugar
3 Tablespoons apple juice

FRENCH TOAST
1 loaf sliced cinnamon-raisin bread
3 cups whole milk
1/2 teaspoon Sea salt
1/2 teaspoon ground cinnamon
10 large eggs
1 Tablespoon butter
2 Tablespoons Splenda sugar

Directions:

To make the filling, melt the butter in a 12-inch skillet over medium heat. Add apples and sugar. Cook for 20 minutes, stirring occasionally, until apples are deep golden. Stir in apple juice and cook for 1 minute. Grease a 3-1/2 to 4 quart shallow ceramic casserole or a 13×9-inch glass baking dish. Arrange half of the bread slices, overlapping slightly, in the casserole or baking dish. In a medium bowl with a wire whisk or a fork, beat the milk, salt, cinnamon and eggs until well mixed. Pour half of the egg mixture over the bread in the casserole dish. Reserve one-fourth of the apple filling. Cover and refrigerate to spoon on casserole after baking. Spread the remaining apple filling over the bread in an even layer.

Arrange the remaining bread slices over the apple layer. Pour the remaining egg mixture over the bread, pressing bread down with a spatula so it absorbs the maximum amount of the egg mixture. Dot bread with butter and sprinkle with sugar.

Cover the casserole and refrigerate overnight. To bake, preheat oven to 325°F. Uncover the casserole and bake 50 to 55 minutes or until a knife inserted in the center comes out clean. Reheat the reserved apple filling in the microwave until heated through, and spoon it on top of French toast to serve. This French toast casserole arguably reigns as the king of hearty, robust breakfasts. The buttery apple filling forms the perfect mix to the breakfast bread. Consider preparing this the night before, and note that it makes a ton of food.

Submitted by Marilyn Brandt Smith

Here’s what to do with that leftover turkey or chicken from the holiday. Quick, easy, and delicious.

Ingredients:
1 can condensed mushroom soup
Small jar cheese whiz or 1 half pound Velveeta cheese broken in small pieces
1 half cup milk
1 tablespoon Worcestershire sauce
1 can green peas, drained, or 2 cups leftover vegetable of your choice
2 cups chopped cooked or canned turkey or chicken
Potato chips.

Directions:

Combine soup, milk, cheese, and Worcestershire sauce. Add chicken or turkey and vegetable. Pour into greased casserole. Bake at 350 degrees for 20 minutes.

Remove from oven, topped with crushed potato chips. Bake five minutes more. Serves four.

Enjoy!

In November of 1990, Marshall and I were newlyweds and it was our first Thanksgiving together. The excitement of the holiday season was in the air. Living in our own home made it extra special, yet I did not know how to prepare stuffing or how long to cook a turkey.

I leafed through the Braille copy of “Our New England Cookery” and found that they had some good stuffing recipes and directions on how long to cook a16 pound turkey. On Thanksgiving Eve, Marshall guided me step by step through making sausage potato stuffing. I was amazed that the preparation took over an hour and we both hoped it would turn out well.

That Thanksgiving morning, our neighbor helped me stuff the turkey and once again Marshall guided me in seasoning the outside of the bird, adding a mixture of butter and seasonings. As the turkey and stuffing cooked, I prepared side dishes of mashed potatoes and butternut squash.

We ate our meal by mid afternoon, all the while with Marshall lovingly complimenting me about how good it was. I agreed and we laughed about the overcooked turkey. Luckily the delicious stuffing and side dishes masked this mistake.

As my Thanksgiving gift to Ziegler readers, here is the revised recipe for Sausage and Potato Stuffing.

Sausage and Potato Stuffing

Ingredients:
One package whole mushrooms
Two medium onions
Four cloves garlic
One stick celery (optional)
One carrot (optional)
One and a half sticks butter
3 potatoes
One package Jimmy dean sausage patties
Bell poultry seasoning
Sage, garlic powder, salt, tarragon (to taste and optional)
One and a half loaves day old bread
One quarter cup water
One egg,

Directions:

In a large 10-12 inch skillet, melt one stick of butter. Break up mushrooms, mince onion, cloves of garlic, and celery and carrot. Cook vegetables on low heat for 25 minutes. While they are cooking, heat water for potatoes and process bread, onion, and seasonings in food processor. Empty them in to a large mixing bowl, adding water and egg. Cut up potatoes and add to boiling water–cook for 25 minutes. As they are cooking, add cooled vegetable mixture to mixing bowl.

Drain and mash potatoes, adding the one half stick of butter and one half cup milk and a pinch of salt. Let them cool, then add to vegetable bread mixture. Fry sausage patties, letting them drain on paper towel-lined plate. Break them in to small pieces and mix them with stuffing. Pour stuffing into frying pan, letting it cook for 5-7 minutes. This gives stuffing more sausage flavor. Put stuffing into two large containers, cover and let refrigerate overnight.

If you stuff the turkey, make sure every trace of it is removed after the meal. You can use the carcass and some left-over turkey for soup the next day. Any stuffing which is left over can be used in a turkey casserole or for leftovers.

I hope this stuffing becomes a family tradition as it has in our family for years.

Serves: 6

This chicken would be great served over a bed of white rice with steamed vegetables.

Ingredients:

6 4-oz skinless boneless chicken breasts
1 tablespoon olive oil
1/2 teaspoon black pepper
1 1/2 tablespoons tomato paste
3 cloves of garlic (crushed)
1 cup chicken broth
1/4 cup balsamic vinegar
4 tablespoons scallions (chopped)
1 tablespoon honey

Directions:

1. Heat oil in a large frying pan.

2. Add chicken; brown on all sides (approx 10 minutes).

3. Remove from pan, drain off excess fat.

4. Add remaining ingredients to pan and bring to a boil.

5. Return chicken to the pan and reduce heat.

6. Simmer for 30 minutes. Serve.

Submitted by Dave Hutchins

Ingredients:

12 wonton wrappers
1 cup finely diced, cooked boneless, skinless chicken breast (antibiotic free), chilled
1/4 cup plain fat-free yogurt
1 Tablespoon mayonnaise
1 Tablespoon mango chutney
1 teaspoon hot Madras curry powder
1/4 teaspoon sea salt, or to taste
3 Tablespoons diced celery
1/2 cup seedless red grapes, thinly sliced horizontally
2 teaspoons minced fresh cilantro

Directions:

1. Preheat oven to 350°F. Coat a nonstick mini-muffin tin with natural butter-flavored cooking spray and press a wonton square into each cup of the tin, forming a wonton cup. Lightly coat the wonton cups with cooking spray and bake for 12 minutes or until golden brown. Remove from the oven and let cool in the pan.

2. Meanwhile, in a medium bowl, stir together the chicken, yogurt, mayonnaise, chutney, curry powder, and salt. Then add the celery, grapes, and cilantro and stir.

3. With a spoon, stuff about 2 Tbsp of the salad into each wonton cup. Garnish each with a tiny sprig of cilantro or a red grape sliver, if desired.

Nutritional Information:

Exchanges/Choices
1 1/2 Carbohydrate
1 Lean Meat
1/2 Fat

Calories: 190
Calories from Fat: 54
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 35 mg
Sodium: 330 mg
Total Carbohydrate: 20 g
Dietary Fiber: 1 g
Sugars: 6 g
Protein: 14 g