Friday, November 24, 2006

White Bean Chili

8 skinned and boned chicken breasts
2 medium onions, chopped
2 garlic cloves, minced
1 tbsp. vegetable oil
2 (14-oz.) cans chicken broth
4 (15.5-oz.) can navy beans, rinsed and drained
1 (15.5-oz.) can navy beans, rinsed, drained and mashed
2 (4.5-oz.) cans chopped green chiles, undrained
1 tsp. salt
1 tsp. ground cumin
3/4 tsp. dried oregano
1/2 tsp. chili powder
1/2 tsp. ground black pepper
1/8 tsp. ground cloves
1/8 tsp. ground red pepper

-Season raw chicken with salt, and cumin (this is not on the ingredients list) and then bake for 30 minutes at 350 degrees, covered.
-While chicken is baking, saute onions in vegetable oil, in a dutch oven, over medium heat. When the onions have softened add minced garlic. To that stir in broth and next 10 ingredients. Dice chicken and add that in. Bring the soup to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Serve with desired toppings. Yield: 15 cups

Possible toppings: shredded Monterey Jack cheese, jalapeno peppers, salsa, sour cream and/or chopped fresh cilantro

Recipe can be cut in half easily.

Baked Potato Dip

Submitted by: Angela Mills

16 oz. sour cream (can be low-fat)
8 oz. cream cheese, softened
2 jars real bacon bits
3 cups Colby/Monterrey Jack cheese
Chopped jalapenos, to taste

-Mix together (I used beaters). Bake covered for 30 minutes and uncovered 20 minutes or until top is browned. Serve with Fritos.

Pumpkin Pie Squares

Submitted by: Angela Mills

This is VERY similar to Candy's Pumpkin Crisp recipe posted below but here is my (more complicated) version...

For the crust:
-1 pkg. yellow Duncan Hines cake mix (not the pudding kind) (reserve 1 cup for topping)
-1/2 cup soft butter
-1 egg

Mix cake mix and butter for pie crust. Then mix in slightly beaten eggs. Press into a 9x13 inch baking pan.

For the filling:
-two eggs slightly beaten
-12 oz. can evaporated milk
-15 oz. can pumpkin
-1/2 tsp. salt
-1/2 tsp. ginger
-1/4 tsp. clove
3/4 cup sugar

Mix well and pour over crust in pan.

For the topping:
-1 cup reserved cake mix
-1 tsp. cinnnamon
-1/2 cup sugar
-1/4 cup soft butter

Mix all together and sprinkle over the top of the filling.

Bake at 350 degrees for 45-50 minutes. The middle will still be a little jiggly but will harden as it cools. Cool and refrigerate. Serve with Cool Whip.