table of contents · cocoa, salt and cinnamon in a small bowl. pour mixture into blender. when the...

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Table of Contents“Chocolatey” Hot Chocolate ................................................... 1

Red Lentil Soup .........................................................................2

Secret Ingredient Chocolate Cake ........................................ 3

Beer-Brined Grilled Country-Style Ribs ............................... 4

Parmesan Bread .......................................................................5

Oven Barbeque Chicken ......................................................... 6

Pineapple Sour Cream Pie ..................................................... 7

Dough ..........................................................................................8

Rahmnoodla...............................................................................9

Caramel Rolls ...........................................................................10

Easy Vegetable Salad .............................................................11

Strawberry-Banana Dessert .................................................12

Fruity Jalapeño Jam .................................................................13

Strawberry Rhubarb Jam ......................................................14

Champagne Jelly......................................................................15

Quick Fresh-Pack Dill Pickles................................................16

Pickled Dilled Beans ...............................................................17

Farmers Meatloaf ...................................................................18

Skillet Corn Bread ...................................................................19

Carved Duck Breast On The Grill ........................................20

Venison With Green Sauce Over Rice ...............................21

Fried Rice ..................................................................................22

Pumpkin Muffins .....................................................................23

White Chicken Chili .................................................................24

Touchstone EnergyCooperatives of North Dakota

NORTH DAKOTA’SBEST-READ PUBLICATION

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In a small saucepan, heat the milk on low until hot. Don’t boil. Meanwhile, mix the sugar, cocoa, salt and cinnamon in a small bowl. Pour mixture into blender. When the milk is hot, pour into the blender with the dry ingredients. Place the lid on the blender, and press the blend or stir button. Blend for about 30 seconds. Remove the lid, taking care with the hot mixture. Add the vanilla, replace the lid and blend for about 10 more seconds. Pour into two mugs and enjoy!

Martina’s test notes: I use the blender because it mixes the ingredients extremely well. The chocolate becomes foamy and even more fragrant. You may stir the mixture in a mug as well. I use whole milk because the chocolate becomes extra creamy, but you may use skim or non-fat milk.

Martina KranzVerendrye Electric Cooperative member

January Recipe

4 T. sugar

4 level T. Hershey’s Natural Unsweetened Cocoa

Dash kosher salt

½ tsp. cinnamon

2 c. whole milk

½ vanilla extract

“CHOCOLATEY” HOT CHOCOLATE

http://ndliving.com/



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Sort, then rinse lentils. Add to broth and bring to a boil. Add diced carrots. Cover, cook for 30 minutes while stirring occasionally. When lentils are tender, add dry spices, bouillon cubes and diced tomatoes. Sauté onions and garlic in a frying pan using olive or canola oil. When golden brown, add to soup mixture. Add chicken if desired. Simmer for five minutes. Turn off heat and add lemon juice to pot, then stir. Garnish bowls of soup with parsley if desired. Makes 12 servings.

Per serving without chicken: about 170 calories, 3 grams (g) fat, 25 g carbohydrate, 11 g protein, 11 g fiber and 180 milligrams (mg) sodium

NDSU Extension Service test notes: This warm, comforting soup was a favorite among our taste testers and is guaranteed to chase away the winter chills.

Recipe by the NDSU Extension Service

8 c. chicken broth, low-sodium

2 c. red lentils (dry)

4 medium carrots, diced

½ tsp. cumin

½ tsp. paprika

1 large onion, diced

1 to 2 cloves garlic, minced

2 T. olive oil or canola oil

2 chicken bouillon cubes,

low-sodium

1 (10-ounce) can diced tomatoes

and green chilies

1 lemon, juiced (about 1/3 cup juice)

Fresh parsley (for garnish)

1 c. diced roasted chicken, optional

RED LENTIL SOUP

February Recipe




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Preheat oven to 350 degrees F. Grease 9-inch round cake pan. Melt chocolate chips in a microwave-safe bowl, stirring occasionally until chocolate is smooth. Combine chickpeas and eggs in a food processor or blender and process until smooth. Add sugar and baking powder; blend. Pour in melted chocolate, then blend until smooth. Transfer batter to prepared cake pan. Bake for 40 minutes or until toothpick inserted in center of cake comes out clean. Cool on wire rack. Makes nine servings.

Per serving (without frosting): 320 calories, 13 g fat, 7 g protein, 47 g carbohydrate, 3 g fiber and 190 mg sodium

NDSU Extension Service test notes: This moist, chocolate dessert’s secret ingredient is chickpeas. It does not have flour or other sources of gluten. Chocolate is one of nature’s best sources of natural antioxidants, which carry some health benefits. However, moderation is still the key with desserts!

Recipe by the NDSU Extension Service

1 ½ c. semisweet chocolate chips

1 (15-ounce) can chickpeas, rinsed and drained

4 eggs

¾ c. white sugar

½ tsp. baking powder

powdered sugar, frosting or fresh berries, optional toppings

SECRET INGREDIENT CHOCOLATE CAKE

February Recipe




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Combine water, beer, salt and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place ribs in large Ziploc bag. Pour beer brine over ribs; seal bag. Refrigerate at least 4 hours, turning occasionally. Prepare barbecue grill (medium-high heat). Remove ribs from brine and pat dry. Mix the rub ingredients and apply to both sides of meat. Grill until meat registers 145 to 150 degrees. Transfer ribs to platter, cover with foil and let stand 5 minutes. Serve.

Recipe by Wayne Martian, Bottineau; president and chief executive officer of North Central Electric CooperativePage 36, Helping Hands cookbook

North Dakota Living test notes: Due to the cold weather, we baked the ribs in the oven at 350 degrees for two hours. We also tried the brine and rub with poultry. This is a very tasty recipe! We suggest cutting back on the salt if you have a health concern.

BRINE 2 c. water

2 c. dark lager beer

¼ c. coarse salt

3 T. packed brown sugar

3 T. light molasses

1 c. ice cubes

Up to 4 lb. country-style ribs

RUB 3 tsp. garlic powder with black pepper

2 tsp. salt

2 tsp. dried sage leaves

BEER-BRINED GRILLED COUNTRY-STYLE RIBS

March Recipe




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Sprinkle 2 tablespoons Parmesan cheese in bottom of Bundt pan sprayed with Pam. Tear bread into 16 to 20 pieces; roll into balls. Mix the butter, 2 teaspoons Parmesan cheese, parsley and garlic salt. Roll bread balls in mixture and place in Bundt pan. Let rise until doubled in size. Bake at 350 degrees for 20 to 25 minutes.

Recipe by Lois Soland, Bottineau; member of North Central Electric CooperativePage 12, Helping Hands cookbook

North Dakota Living test notes: This is very tasty and easy to make.

2 frozen loaves of bread, thawed (don’t rise)

2 T. Parmesan cheese

1 stick butter, melted

2 tsp. Parmesan cheese

2 T. parsley

1 T. garlic salt

PARMESAN BREAD

March Recipe




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Blend cornstarch and water in saucepan, and add all ingredients but the chicken. Cook over low heat until thick. Boil for one minute. Brush over chicken. Bake at 300 degrees for an hour and a half, or until tender. Do not baste while cooking.

Arlene Bender, memberVerendrye Electric Cooperative and SRT Communications, Inc.

2 T. cornstarch

½ cup water

½ cup catsup

¾ cup vinegar

½ cup molasses

½ cup soy sauce

1 clove garlic, mashed

½ cup brown sugar

½ cup apricot jam

1 cut up chicken or chicken parts

OVEN BARBEQUE CHICKEN

April Recipe




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Combine Jell-O pudding mix pineapple and juice, sour cream and sugar in deep, narrow bottom bowl. Beat slowly with rotary beater or on lowest speed of electric mixer for one minute. Pour into pie shell. Chill at least 3 hours. Garnish with whipped cream, additional pineapple or maraschino cherries.

Test notes: We made two pies: one with a graham cracker crust and one with a regular pie crust. Both were tasty and easy to make! To trim calories, you might consider using a light sour cream and sugar-free pudding.

Arlene Bender, memberVerendrye Electric Cooperative and SRT Communications, Inc.

2 3-oz. packages instant vanilla pudding

1 8-oz. can crushed pineapple

2 cups sour cream

1 T. sugar

1 9-inch baked pie shell or graham cracker crust

Whipped cream; optional

Maraschino cherries, well-drained; optional

PINEAPPLE SOUR CREAM PIE

April Recipe




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Place all ingredients in order given in a bread machine and process on dough cycle.

Marge’s test notes: I only use Dakota Maid bread flour. It gives the best and most consistent results. The gluten is not a necessity, but it gives the dough a little more stretchiness. I use this dough recipe for everything. It’s a whole lot faster to make a pan of bread dough than it is to thaw out a loaf of bread, and so much better. No preservatives; everything is natural.

Marge HornerKEM Electric Cooperative member

2⁄3 cup warm water

2⁄3 cup warm milk

¼ cup margarine

1 egg

1½ tsp. salt

1⁄3 cup sugar

4½ cupDakotaMaidbreadflour

include 1 heaping T. gluten in this measurement

2 tsp. instant yeast (1 pkg.)

DOUGH

May Recipe




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Mix all ingredients except the vanilla in a very large microwavable bowl and microwave until thick, stirring about every 10 minutes. It takes about 30 to 35 minutes to cook. Add vanilla after it has cooled slightly. To make the rahmnoodla, take a piece of dough about the size you would make a bun. Roll it out into a 4” x 6” rectangle, spread a heaping tablespoon of custard on top, and sprinkle with a heaping teaspoon of sugar/cinnamon mix, roll up, place seam side down on a cookie sheet. Spread more custard, sugar and cinnamon on top; bake immediately in convection oven at 325 degrees about 20 minutes or until brown.

Marge’s test notes: I use a microwave so the ingredients do not scorch. This makes a very big batch, about 75 to 80 rahmnoodla. The recipe could be cut in half, but I like to make the full recipe because it freezes so well. Marge HornerKEM Electric Cooperative member

dough (see dough recipe on page 8)

custard 1 ½ cups sugar

1 cup brown sugar

1 pkg. (regular size) cooked vanilla

pudding (dry)

6 eggs

½ cupWondraflour

4 cups milk

4 cups cream

Dash salt

1 T. vanilla

RAHMNOODLA

May Recipe




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Roll basket of bread out to about a 15” x 30” rectangle. Spread softened butter or margarine on surface, then sprinkle with cinnamon and about ¼ cup brown sugar. Roll up, pinching edges shut. Cut in 1 ½-inch pieces, for about 20. Place in greased 9” x 13” pan. Freeze; put frozen rolls in pan and let rise overnight. Just before baking, mix equal parts cream and brown sugar; add cinnamon and gently pour over rolls and bake until very brown.

Marge’s test notes: I use my hands to spread the brown sugar across the dough to incorporate it with the cinnamon and butter. Twelve rolls fit nicely in a cake pan, or four rolls in an 8” square pan. In my convection oven, it takes 37 minutes at 325 degrees to bake; every oven varies. If you underbake the rolls, they could be doughy. You may also just bake the rolls plain and frost with cream cheese frosting or use odd pieces for crispies (elephant ears). Just roll in cinnamon and sugar mix, and bake immediately.

Marge HornerKEM Electric Cooperative member

dough (see recipe on page 8)

butter, softened

½ tsp. cinnamon

1 ¾ cups brown sugar, divided

1 ½ cups heavy whipping cream

CARAMEL ROLLS

May Recipe




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Mix vegetables. Pour mixed dressing over vegetables. Let sit overnight. Enjoy.

North Dakota Living test notes: This salad was sweet and delicious.

Sandy KnudsonBismarck Prairie Rose Lions ClubBloomin’ Good Recipes, Page 74

1 can French-cut green beans, drained

1 can whole kernel corn, drained

1 can peas, drained

1 green pepper, chopped

1 jar pimentos

1 c. chopped celery

1 onion, chopped

DRESSING 1 c. sugar

½ c. vinegar

1⁄3 c. canola oil

salt and pepper, to taste

paprika, for color

EASY VEGETABLE SALAD

June Recipe




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Layer banana slices and cake cubes in 9x13-inch pan coated with nonstick cooking spray. Place strawberries over cake and press down gently. In a bowl, dissolve gelatin in boiling water. Stir in cold water. Pour over strawberries. Refrigerate for 3 hours or until set. Frost with whipped topping before serving. Yield: 16 servings.

North Dakota Living test notes: Layer the bananas first to give it a solid base. We suggest supporting a local farmers market and making this dessert with fresh strawberries!

Diane DockterBismarck Prairie Rose Lions ClubBloomin’ Good Recipes, Page 273

1 prepared angel food cake, cut into cubes

1 large pkg. sugar-free strawberry gelatin

2 c. boiling water

1 ½ c. cold water

3 mediumfirmbananas,sliced

1 pt. fresh strawberries, halved

1 8-oz. container reduced-fat whipped topping

STRAWBERRY-BANANA DESSERT

June Recipe




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Prepare 8 half-pint canning jars by sterilizing them in boiling water for at least five minutes. Warm lids. Fill canner with water and bring to a boil. Place crushed fruit, minced jalapeños, lemon juice and pectin in a large saucepan and bring to a boil over high heat. Add sugar all at once and stir to dissolve. Return to a boil and boil one exactly minute, stirring constantly. Skim off foam with a spoon and discard. Pack the jam into the hot, sterilized jars, leaving ¼” head space. Wipe the rim of the jars with a clean, damp cloth to remove any food residue. Top with lids and screw on rings. Place in rack in canner, making sure water is at least one inch over the top of the jar. Bring back to a boil. Process for 10 minutes; start counting when the water returns to a boil. When time is up, remove jars from canner and place on a rack to cool. Let cool overnight. Press the top of each lid with your finger to ensure each jar is sealed. Store in a cool, dark place. If any jars do not seal, refrigerate and use shortly.

Sheila’s test notes: Use a timer! Jams and jellies get rubbery when overcooked. I serve this jam at parties during the holidays. I warm about a half cup of jam slightly in the microwave, then pour it over a brick of cream cheese. Serve with crackers. Sometimes I mix the jam and cream cheese in the blender to make a dip. It is also good on sandwiches and toast.

Sheila MurphyMember of McKenzie Electric Cooperative and Consolidated Telcom

4 cups crushed fruit (strawberries or raspberries)

1 cup jalapeño peppers, minced

¼ cup lemon juice

1 pkg. powdered pectin

7 cups sugar

FRUITY JALAPEÑO JAM

July Recipe




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Combine rhubarb, strawberries, lemon juice, fruit pectin and butter in a Dutch oven over high heat and bring to a full rolling boil, stirring constantly. Cook one minute. Remove from heat and skim off foam. Fill sterilized jars, leaving ¼ inch head space. Wipe the rims with a clean cloth and top with lids and rings. Place jars in rack of canner filled with boiling water (at least one inch over the top of the jars). Cover the pot, and return to a full rolling boil. Process for 10 minutes. Makes 6 half pints.

Sheila’s test notes: Sometimes I use crushed pineapple (canned and drained) in place of the rhubarb. The redder the rhubarb, the prettier the jam. While the butter is optional, it helps keep the jelly from getting too foamy.


2 cups diced rhubarb

2 cups mashed strawberries

¼ cup lemon juice

1 pkg. Sure Jel

½ tsp. butter, optional

5½ cups sugar

STRAWBERRY RHUBARB JAM

July Recipe




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Pour bottle of champagne into a Dutch oven. Add vinegar and pectin. Bring to a full rolling boil. Add sugar all at once, and return to a boil. Boil for one minute. Remove from heat and skim foam. Fill sterilized jars, leaving ¼ inch head space. Wipe the rims with a clean cloth and top with lids and rings. Place jars in rack of canner filled with boiling water (at least one inch over the top of the jars). Cover the pot and return to a full rolling boil. Process for 10 minutes. Makes 5 half pints.


1 bottle (750 ml) dry champagne

2 T. vinegar

1 pkg. powdered pectin

4 cups sugar

CHAMPAGNE JELLY

July Recipe




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Editor’s Note: To follow strict guidelines set forth by the National Center for Home Food Preservation, North Dakota Living will publish a USDA-approved dill pickle recipe provided by the NDSU Extension Service.

Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave ¼-inch of stem attached. Dissolve ¾ cup salt in 2 gals water. Pour over cucumbers and let stand 12 hours. Drain. Combine vinegar, ½ cup salt, sugar and 2 quarts water. Add mixed pickling spices tied in a clean white cloth. Heat to boiling. Fill jars with cucumbers. Add 1 tsp. mustard seed and 1½ heads fresh dill per pint. Cover with boiling pickling solution, leaving ½-inch head space. Adjust the lids and process pints for 10 minutes (0 to 1,000 feet altitude), 15 minutes (1,000 to 6,000 feet altitude) or 20 minutes (above 6,000 feet altitude). Yield: 7 to 9 pints.

North Dakota Living note: To learn more about pickling ingredients, equipment, safety procedures and recipes, read the pickling guide provided by the North Dakota State Extension service at http://www.ag.ndsu.edu/pubs/yf/foods/fn189.pdf.

NDSU Extension Service

8 lbs. of 3- to 5-inch pickling cucumbers

2 gals. water

1¼ cups canning or pickling salt

1½ qts. vinegar (5 percent acidity)

¼ cup sugar

2 quarts water

2 T. whole mixed pickling spice

3 T. whole mustard seed (2 tsp. to 1 tsp. per pint jar)

14 heads of fresh dill (1½ heads per pint jar) OR 4½ T. dill seed (1½ tsp per pint jar)

QUICK FRESH-PACK DILL PICKLES

August Recipe




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Wash and trim the ends from the beans and cut to 4-inch lengths. In each sterile pint jar, place one to two dill heads and, if desired, one clove of garlic. Place whole beans upright in jars, leaving ½ inch of head space. Trim the beans to ensure proper fit, if necessary. Combine the salt, vinegar, water and pepper flakes (if desired). Bring to a boil. Add the hot solution to the beans, leaving ½ inch of head pace. Adjust the lids and process pints for 5 to 10 minutes (above 1,000 feet altitude). Yield: About 8 pints.

NDSU Extension Service

4 pounds fresh tender green or yellow beans (5 to 6 inches long)

8 to 16 heads fresh dill

8 cloves garlic (optional)

½ cup canning or pickling salt

4 cups white vinegar (5% acidity)

4 cups water

1 tsp.hotredpepperflakes(optional)

PICKLED DILLED BEANS

August Recipe




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Preheat the oven to 350 degrees F. Melt ½ cup of the butter in an extra-large (12- to 14-inch) sauté pan. (If you do not have 1 very large sauté pan, you can work with 2 sauté pans, splitting the mushrooms and butter between the two.) Season the mushrooms with the ½ teaspoon salt and ¼ teaspoon of the pepper and sauté over medium heat. Add the garlic and shallots to the pan and sauté until they become tender and translucent but are not turning brown. Remove the pan from the heat to cool. Stir together the heavy cream and mustard in a small bowl, then fold in the panko bread crumbs. Place the beef and veal in a large bowl with the egg, Worcestershire, the remaining 2 tablespoons kosher salt, and the remaining 1 teaspoon ground black pepper and gently fold the ingredients together. Add the mustard and cream mixture, the sautéed mushroom mixture, and all the herbs and fold together until well blended, but not overworked. Shape the meat mixture into a 10- by 5-inch loaf on an ungreased baking sheet.

¾ cup unsalted butter 6 oz. (about 2 cups) cremini

mushrooms, sliced ¼ inch thick 6 oz. (about 2 cups) white button

mushrooms, sliced ¼ inch thick 2 T. plus ½ tsp. kosher salt 1 ¼ tsp. ground black pepper 1 T. minced garlic ¼ cup minced shallots ¼ cup heavy cream

1 T. grainy Dijon mustard ½ cup panko bread crumbs 1 ½ pounds ground chuck 1 ½ pounds ground veal 1 large egg 1 ½ tsp. Worcestershire sauce ½ cup chopped fresh Italian parsley ¼ cupfinelyslicedfreshchives 1 ½ tsp. chopped fresh thyme ¼ cup herbs de Provence

FARMERS MEATLOAF

September Recipe

continued on next page




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Preheat the oven to 300 degrees F. Use ½ teaspoon of the canola oil to coat two 6-inch cast-iron pans (preferably with rims no higher than 1 ½ inches) and place the pans in the oven for 10 minutes. Combine the remaining 1 ½ teaspoons oil, the eggs, cream-style corn and sour cream in a medium bowl and mix well. Stir together the corn bread mix, salt, sugar and baking powder in a separate bowl. Fold the dry ingredients into the wet ingredients, then fold in the frozen corn. Carefully remove the hot pans from the oven and evenly divide the batter between them. Bake for 25 minutes until golden brown on top. Serve hot with whipped butter, raw honey and seas salt. Yield: makes two 6-inch cast-iron pans.

Page 156, Founding Farmers Cookbook

2 tsp. canola oil 2 large eggs ¾ cup canned cream-style corn ¾ cup sour cream

1 1⁄3 cups corn bread mix ½ tsp. kosher salt

2 T. granulated sugar 1 tsp. baking powder 6 ½ ounces (1 ¼ cups) frozen yellow

corn kernels Whipped butter, raw honey and

sea salt, for serving

SKILLET CORN BREAD

September RecipePlace the remaining ¼ cup butter, in 4 pats, on top of the loaf. Bake at 350 degrees F. for 25 minutes, then increase the temperature to 400 degrees F and bake an additional 25 to 30 minutes, until the internal temperature reaches 150 degrees F on a meat thermometer. Let the meatloaf rest for 20 to 25 minutes before slicing and serving.

Page 90, Founding Farmers Cookbook




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Skin ducks. Separate entire breast portion from remainder of carcass, leaving meat attached to the breast plate. Remove wings. Place breast portions in a quick-seal bag with dressing. Marinate for 4 to 24 hours in refrigerator. Place breasts “bone side up” on hot grill. Turn as necessary to sear both sides of breast, cooking about 4 to 6 minutes per side. Remove from heat and let rest a few minutes before carving. Using a sharp knife, cut thin slices of roasted meat from the breasts.

Dan and Jeanie’s test notes: We suggest using Mallards or gadwalls. Outside slices will be well-done; inside slices close to the bone will be rare. This recipe will satisfy a diverse group as each person can select cuts cooked to their preference (rare, medium, or well-done). Serve with good mustard sauce as an appetizer or over cooked rice for a meal. Pairs nicely with a hearty North Dakota red wine of your choice.

Dan and Jeanie SobiekMembers of Verendrye Electric Cooperative

2 to 4 large ducks

1 to 2 cups Italian dressing

CARVED DUCK BREAST ON THE GRILL

October Recipe




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Cut well-trimmed meat into 1-inch cubes. Dredge in seasoned white flour mixture (flour, pepper, seasoned salt). Brown meat in heavy skillet using olive oil; turn to brown both sides of cubed meat. Place meat in crock pot, cover with green enchilada sauce and cook 8 to 10 hours on low setting.

Dan and Jeanie’s test notes: Meat will be tender and swimming in a brown gravy at supper time. Serve over steamed white rice or pasta – enjoy! (This recipe also works great with sandhill crane and other rich dark meat; we have not tried it on waterfowl.)

Dan and Jeanie SobiekMembers of Verendrye Electric Cooperative

1½ to 2 pounds venison

1½ cupsflour

Dash black pepper

1 tsp. seasoned salt

2 T. olive oil

15- to 20- ounce can green enchilada sauce

VENISON WITH GREEN SAUCE OVER RICE

October Recipe




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Saute the meat, butter, celery and onion. Add soy sauce to suit your preference. Add rice and peas. Stir together and serve.

Jennifer’s Test Notes: I make this recipe using leftover turkey or chicken. I have even used canned chicken and it works great. You can use brown or white rice, and add more or less, depending on how many people you will serve. This is a very quick, easy meal for a weeknight that everyone will love!

Jennifer Kittleson

turkey, chopped

½ stick butter

1 cup celery, chopped

1 large onion

soy sauce

3 cups cooked minute rice

½ bag frozen peas, already cooked

FRIED RICE

November Recipe




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Preheat oven to 350 degrees. Beat eggs, butter, pumpkin and sugars together; then add mixed dry ingredients. Spray muffin tin with nonstick spray and add mixture. Bake about 20 minutes. Yield: about a dozen muffins.

Jennifer’s Test Notes: I normally double the recipe to share. I have substituted cinnamon applesauce for the butter. These are great with milk or coffee. I found this recipe online, but my kids think it’s mine!

Jennifer Kittleson

1¾ cupflour

½ cup brown sugar

½ cup white sugar

1 tsp. cinnamon

½ tsp. ginger

½ tsp. nutmeg

1 tsp. soda

¼ tsp. baking powder

½ tsp. salt

2 eggs

½ cup melted butter

1 cup pumpkin

1 pkg. butterscotch OR choc chips

PUMPKIN MUFFINS

November Recipe




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Ifusingwholegarlic,brieflysautéinoliveoil;also,sautéthegreenchiliesforafewseconds to “wake up” the peppers. Add the chicken broth to a large soup kettle. Add the garlic and peppers, and bring to a boil. Add beans, chicken pieces and other spices. Simmer for 10 to 15 minutes. Just before serving, add the cheese. Stir well. Total time is about 30 minutes.

Betty’s test notes: Serve with hot biscuits and butter. Jalapeño pepper jelly goes really well with the chili. This recipe can easily be doubled for a big family and stores well for several days. Living in the country, I don’t always have all the ingredients, so I improvise. I have substituted northern beans for the cannellini beans, and garlic powder for the cloves. Stir well so you don’t get a big lump of cheese at the bottom.

Betty SmokovMember of KEM Electric Cooperative

1 T. olive oil

2 32-oz boxes chicken broth or 4 14.5-ounce cans chicken broth

2 4-oz cans diced green chiles

3 15-oz cannellini beans, drained and rinsed

2 10-oz cans chunked chicken with juice

1 to 2 cloves garlic minced OR ½ tsp. garlic powder

1 to 2 tsp. cumin

½ tsp. McCormick Grill Mates Montreal Chicken seasoning

1 8-oz. shredded cheddar cheese

WHITE CHICKEN CHILI

December Recipe


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table of contents · cocoa, salt and cinnamon in a small bowl. pour mixture into blender. when the...

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