White Chili

Submitted by: Carrie Meservy

1 lb. dry Great Northern beans 3/4 tsp. oregano
1 lb. or more cooked chicken 1 T. cumin
or turkey 1 - 2 tsp. coriander
2 tsp. chicken bouillon 1 tsp. cinnamon
1 4 oz. can green chilies 1 T. chili powder
1 T. olive oil 1 - 2 tsp Tajin (chili powder & lime)
1 large onion diced 1 jalapeno seeded & diced
1 /4 bunch cilantro chopped 1 can evaporated milk
2 limes juiced


*Rinse and soften the beans (I use quick-soak). Discard liquid, rinse beans, and
cook them in enough clean water to cover by 1 inch and the bouillon until done.
*Saute the onion in oil. Add onion, seasonings, cliantro, jalapeno, chilies,
chicken and lime juice to the bean pot. Simmer 15 minutes.
*Stir in the canned milk.
* Serve with cheese, sour cream, corn chips.

Basic Whole Wheat Bread

Submitted by: Shari Humphrey

6 c. hot tap water
2/3 c. oil
2/3 c. honey
Approx. 14 c. whole wheat flour
2 Tbsp. Vital Wheat Gluten
2 Tbsp. Dough Enhancer
2-3 Tbsp. SAF instant yeast
2 Tbsp. salt

Pour all ingredients into mixer bowl. Turn mixer to speed 2 and allow to knead for 8-10 minutes, adding additional flour or water if needed. Shape into 5-6 loaves and let rise until doubled. Place into cold (not preheated) oven and bake at 350 for 30-35 minutes.

Brazilian Limeade

Submitted by: Katie Lowder

2 limes
1/2 cup sugar
3 TBLS sweetened condensed milk
3 cups water
ice

1. Wash limes. Cut off ends and slice into 8 wedges. Place limes in a blender with sugar, condensed milk, water and ice.
2. Blend in an electric blender. Strain through a fine mesh strainer to remove rinds. Serve over ice. Enjoy!

Brown Sugar Carrots

Submitted by: Alisa Chytraus

Carrots (cooked in water with sea salt)
drain.
Add butter, brown sugar, fresh cracked black pepper, salt (if needed), and nutmeg to taste. Cook over high heat, stirring, until the sugar carmalizes onto the carrots. Sometimes, don't tell Neil, I add a touch of cayenne pepper.

Great Grandma Kearl's Rolls

Submitted by: Alisa Chytraus

Combine-
2 T. yeast
1/2 cup warm water
Let rest for 5 minutes.
Add-
2 cups warm milk
3 eggs
3/4 cup sugar
3/4 cup oil (I use canola)
2 tsp. salt
Mix until weel combined. Add 8 cups of flour, a little at a time. Kneed in mixer. Dough will be sticky. Let rise 1 hour. Shape and top with melted butter. Bake at 400 for 15 minutes.

Rice Pilaf

Submitted by: Alisa Chytraus

(per person recipe)
1 or 2 T. butter
1/3 cup uncooked rice
1/8-1/4 cup onion
1 chx. bullion cube (I use less)
2/3 cup water
2 T. raisins
1/4 tsp. salt
(recipe varies upon your own taste. I like to add some celery, curry & cumin)

Saute rice and onion in melted butter until golden. Add bouillon and water, bring to boil until cube is dissolved. Stir in raisins and salt. Put into casserole dish and bake at 375 for about 50 minutes.

Honey Mustard Chicken

Submitted by: Alisa Chytraus

4 chicken breasts
1 tsp. paprika
8 thin slices of lemon
1/4 cup honey
1 tsp. dried onion
1/2 cup brown sugar
1/2 tsp. lemon juice
1 T. worcestershire sauce
1/2 tsp. curry powder
1 T. mustard (I use French "Maille" wholegrain mustard)

Bake chicken @ 375 for 30 minutes (longer if frozen), sprinkled with paprika and 2 lemon slices on each breast. Meanwhile, in a small saucepan, combine remaining ingredients. Bring to a boil for 2 minutes, stiring. Spoon sauce over chicken and bake at 375 for 15 minutes.