[CH] Recipes From This Week (I made them!!!)

RST G (synapse7@home.com)
Fri, 16 Apr 1999 20:59:06 -0400

I made this the other night. It definitely needed extra heat sources. It
was far from "zippy." I added a ton of Scorned Woman to it and it
finally was hot enough. My hubby used a lot of Frank's Red Hot (the
hottest he can take). He says he likes it because it is more flavor than
heat. The cornbread is a perfect accompaniment and I have made it
several times. Add extra jalapeno or your favorite chile to it and it
will be even better.

Anyway, I made this chili the other night in the crockpot. It was
terrific with the added hot sauce:

*  Exported from  MasterCook  *

                 Zippy White Chili with Susan's Cornbread

Recipe By     : Adapted from C/P Archive at Southernfood.miningco.com
Serving Size  : 10   Preparation Time :0:00
Categories    : Chilis & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            dried white beans -- great northern
   6      cups          fat-free chicken broth
   2      cloves        garlic -- minced
   2      med           onions -- chop & divide in 1/2
   1      tbsp          olive oil
   1      4 oz can      green chiles -- diced
   2      tsp           ground cumin
   2      tsp           oregano
     1/4  tsp           cayenne pepper -- or more to taste
                        Hot Sauce -- lots!!!
   1      lb            cooked poultry (chicken or turkey) -- diced
(opt.)
   1      8 oz pkg      colby/jack cheese combo -- shredded
   2      tbsp          parsley flakes -- or some fresh

Soak beans overnight in water to cover. Drain.

Combine beans, broth, garlic and onion in 6 qt crockpot. Cook on low 6-8
hours. Add spices and chicken. Cook another hour. Top individual
servings with cheese & sour cream.

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NOTES : I found this at the Crockpot Archives at
Southernfood.miningco.com but it is not a crockpot recipe. Kind of
confusing, isn't it? Anyway, it looked really good and is. I didn't have
dried cannellini or great northern beans so I used pinto. But it was
still good. 

I served it with my adapted version of Susan Powter's Cornbread and a
selection of hot sauces on the side.

Other cooking notes: I had already cooked the beans the day before, so I
put the cooked beans and the rest of the ingredients except the cheese
in the crockpot and cooked it for 4-5 hours. I used jalapenos with the
canned green chiles and it wasn't hot enough. To me chili should be hot.
This was not. So at the table I added some Scorned Woman Hot Sauce
(hubby used Frank's Red Hot, he has less of a tolerance to heat) and it
was perfect, with some extra slilced jalapenos on top. Right before
serving, I put the cheese on top and covered it (unplugged) and the
cheese melted. It was quite tasty anyway. 


                     *  Exported from  MasterCook  *

                                Cornbread

Recipe By     : Adapted from C'Mon America, Let's Eat by Susan Powter
Serving Size  : 8    Preparation Time :0:00
Categories    : Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           all-purpose fllour
   1 1/2  cups          cornmeal -- yellow or white
   1      tsp           brown sugar -- * see note
     1/2  tsp           salt
     3/4  tsp           baking soda
   1      tbsp          baking powder
   1      cup           buttermilk -- ** see note
   1      cup           creamed corn
   3                    egg whites -- beaten ***
   2      tbsp          honey
   1      tbsp          Butter BudsŪ
     1/2                jalapeno pepper -- chopped
   2      tsp           anaheim pepper -- chopped

Preheat oven to 400°F.

Combine dry ingredients. Combine wet ingredients. Mix wet and dry
ingredients together. Add chopped peppers. Bake in nonstick 8" baking
pan for approx. 30 minutes, or until it springs back when lightly
touched in the center.



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Serving Ideas : chili

NOTES : * I used some all natural sugar I had. You can use that or the
brown, not much of a sweetness difference.

** I didn't have already made buttermilk so I used buttermilk powder and
water for the amount needed.

*** I didn't feel like separating eggs so I used Just Whites and water
whipped up in the food processor. So much easier to me.
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RisaG