Southwestern White Chili
1 C. Chopped Onion (1/4 C. dehydrated onions)
4 cloves garlic, minced
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 15 1/2-ounce cans great northern (white) beans, drained and rinsed (1 lb. (2-1/2 C.) dried white beans, cooked and rinsed)
2 4-ounce cans diced green chile peppers
4 C. chicken broth
3 C. chopped cooked chicken (3 10 oz. cans of chicken-you can also use the water from the can as part of your chicken broth)
2 C. shredded Monterey Jack cheese (8ounces)
Sour Cream
1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans 2 cns chile peppers, broth and cooked chicken. Stire to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Sitr in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers or chives.
Anell’s Famous Corn Bread
½ c. butter/margarine1 c. buttermilk (3 T. dry powdered milk + 1 C. Water and 1 T. lemon juice or vinegar, let sit for 5-10 minutes before adding to the recipe)1 c. yellow cornmeal1 c. flour (half and half or all-purpose)2/3 c. sugar2 eggs (2 T. Dehydrated egg powder + 1/4 C. Water)½ tsp. soda½ tsp. salt
Melt butter; add to the sugar and stir well. Add eggs and beat until well blended. Combine buttermilk and soda and stir into sugar-egg-butter mixture. Add cornmeal, flour, and salt and stir until just blended. Pour into greased 8-inch square pan. Bake at 375 degrees about 30 minutes or until it begins to pull away from sides of pan. Serve piping hot with butter and honey.
Note: For glass pan, reduce heat to 350 degrees.
1 C. Chopped Onion (1/4 C. dehydrated onions)
4 cloves garlic, minced
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 15 1/2-ounce cans great northern (white) beans, drained and rinsed (1 lb. (2-1/2 C.) dried white beans, cooked and rinsed)
2 4-ounce cans diced green chile peppers
4 C. chicken broth
3 C. chopped cooked chicken (3 10 oz. cans of chicken-you can also use the water from the can as part of your chicken broth)
2 C. shredded Monterey Jack cheese (8ounces)
Sour Cream
1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans 2 cns chile peppers, broth and cooked chicken. Stire to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Sitr in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers or chives.
Anell’s Famous Corn Bread
½ c. butter/margarine1 c. buttermilk (3 T. dry powdered milk + 1 C. Water and 1 T. lemon juice or vinegar, let sit for 5-10 minutes before adding to the recipe)1 c. yellow cornmeal1 c. flour (half and half or all-purpose)2/3 c. sugar2 eggs (2 T. Dehydrated egg powder + 1/4 C. Water)½ tsp. soda½ tsp. salt
Melt butter; add to the sugar and stir well. Add eggs and beat until well blended. Combine buttermilk and soda and stir into sugar-egg-butter mixture. Add cornmeal, flour, and salt and stir until just blended. Pour into greased 8-inch square pan. Bake at 375 degrees about 30 minutes or until it begins to pull away from sides of pan. Serve piping hot with butter and honey.
Note: For glass pan, reduce heat to 350 degrees.
