A few recipes our small group Loves!
White Chicken Chili
1 - 2 large onions, chopped
1 tablespoon oil
2 cloves minced garlic
1 4-oz can chopped green chilis
1 teaspoon salt
1 teaspoon pepper
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon ground cloves
2 cans chicken broth
3 - 4 cans great northern beans
Simmer 4 chicken breasts in water and seasonings until tender. or simmer in homemade chicken broth. Cool and cut or shred into large pieces.
Sauté onions in oil until translucent. Add the seasonings. chilis, chicken broth and beans and simmer for approximately 1 hour, on low heat, stirring frequently. If too thick, thin with chicken broth or water. Add chicken and simmer about 20 minutes more. Serve topped with shredded Monterey jack cheese. Freezes well.
Annie's Fruit Salsa and Cinnamon Chips (from allrecipes.com)
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor (Raspberry and Strawberry work great!)
10 (10 inch) flour tortillas
2 cups cinnamon sugar
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F.
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet(Pizza Cutter works great). Sprinkle wedges with desired amount of cinnamon sugar. Spray again with Butter spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
You can use any fruit you would like.