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
Heat the oil in a large pot. Add the onion and garlic; saute until the onion is translucent (clear).
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.
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
4 cups bite-size pieces of vegetables of your choice: broccoli, cauliflower, zucchini, carrots, mushrooms, peppers, etc.
Quick Dip (see recipe below)
Combine the first five ingredients in a bowl.
In a separate bowl, beat the eggs with a fork.
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.
Bake at 400° F (205° C) for 20–25 minutes. Serve with 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.
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
Grease a 9″ (23 cm) square pan. Put the fruit in the pan.
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.
Bake at 375° F (190° C) for 30–35 minutes.