1999
Kitchen Krafts
September 1999

“Kitchen Krafts,” Friend, Sept. 1999, 27

Kitchen Krafts

White Bean Chicken Chili

By Nancy Davies

1–2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, chopped

2 cans (14 1/2 ounces/411 g each) chicken broth

2 cans (14 ounces/397 g each) great northern (white) beans

1 can (15 1/4 ounces/432 g) white or yellow corn

1 can (4 ounces/113 g) chopped green chilis

2 cups cubed, cooked chicken breasts

2 teaspoons cumin

1/2 teaspoon salt

1/4 teaspoon pepper

juice of 1 small lime

tortilla chips

  1. Heat the oil in a large pot. Add the onion and garlic; saute until the onion is translucent (clear).

  2. Mix in the remaining ingredients except the tortilla chips. Bring the chili to a boil, reduce the heat, cover, and simmer for 25 minutes. Serve with tortilla chips.

Crunchy-Baked Vegetables

1 cup instant potato flakes

1/4 cup grated Parmesan cheese

1/4 teaspoon celery salt

1/4 teaspoon garlic powder

1/4 cup butter or margarine, melted

2 eggs

4 cups bite-size pieces of vegetables of your choice: broccoli, cauliflower, zucchini, carrots, mushrooms, peppers, etc.

Quick Dip (see recipe below)

  1. Combine the first five ingredients in a bowl.

  2. In a separate bowl, beat the eggs with a fork.

  3. Coat a piece of vegetable with the egg; dip it into the potato mixture, rolling it around to make sure it is well covered; then place it on an ungreased cookie sheet. Repeat the procedure with the remaining vegetable pieces.

  4. Bake at 400° F (205° C) for 20–25 minutes. Serve with Quick Dip.

Quick Dip

1 package (8 ounces/227 g) cream cheese, softened

1 cup salsa

Place the block of cream cheese on a serving dish and pour the salsa over the top. Serve with Crunchy-Baked Vegetables.

Fruit Crumble

5 cups peeled and sliced peaches or apples

1 cup rolled oats

2/3 cup brown sugar

1/2 cup flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

6 tablespoons butter/margarine, softened

  1. Grease a 9″ (23 cm) square pan. Put the fruit in the pan.

  2. Place the remaining ingredients, except the butter, in a medium bowl; stir. Add the butter and, with clean hands, crumble the ingredients between your fingertips to make a coarse mixture. Sprinkle it over the fruit.

  3. Bake at 375° F (190° C) for 30–35 minutes.

Illustrated by Mark Robison