White Chili
1 lb. white beans
6 cups chicken broth
2 cloves minced garlic
2 med. onions, chopped
1 tbsp. oil
2 - 4 oz. cans chopped
green chilies
2 tsp. ground cumin
1-1/2 tsp. dried oregano
1/4 tsp. ground cloves
1/4 tsp. Cayenne pepper
4 cups cooked chicken
breasts, diced
3 cups grated Monterrey
Jack cheese
Cook beans, broth, garlic and half the onions in a big pot. Bring to a boil, reduce heat and simmer about three hours or until beans are soft. Saute the rest of onions in oil until tender, add chilies, cumin, oregano, cloves and pepper, mix and add to bean mixture, add chicken and simmer one hour. Serve topped with cheese and corn bread.
Red Punch
1 (46 oz.) can pineapple
juice
3/4 cups sugar
1 7 oz. can frozen pink
lemonade (thawed)
2-1/4 cups water
2-1/4 qt. chilled ginger ale
1/2 gal. strawberry ice
cream
Stir pineapple juice, lemonade and water, mix well. Pour in sugar mix until dissolved. Chill for one to two hours When ready to serve pour in punch bowl, add ice cream by scoops and stir in ginger ale. Makes 1-1/2 gallons.
Snickers Cookies
1 cup granulated sugar
1 cup firmly packed
brown sugar
1 cup (2 sticks) butter,
softened
1 cup peanut butter
2 tsp. vanilla extract
2 eggs, beaten
3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 (16 oz.) pkg. small
snickers candy bars.
Preheat oven to 350° - mix sugars and butter until fluffy, mix in peanut butter, vanilla and eggs. In separate bowl mix flour, baking powder and baking soda, add to batter and mix well. Cut candy bars in thirds, wrap the dough around each piece, put on greased pan. Bake for 12 to 18 minutes.
To share recipes with The Prospect-News readers mail to P.O. Box 367, Doniphan, MO 63935 or call Laura Sue at home 573-996-5455.