________________________________ ___________________________ W HITE BEAN CHICKEN CHILI Bonny Kate Wise ___________________________________________________ 3 T olive oil 1 tsp paprika 1 small onion chopped 1 tsp cumin 4 cloves garlic, pressed 1 tsp chili powder 6 cups chicken broth 1 T oregano 1 can Rotel 1/2 tsp salt & 1/4 tsp pepper 2 cans 15 oz white beans drained 1 can 15 oz black beans drained 1 T Mrs. Dash fajita seasoning 1 T lime juice 4 oz cream cheese softened 3 cups rotisserie chicken shredded 4 oz shredded cheddar cheese DIRECTIONS: Add olive oil to soup pot. Heat over medium heat. Sauté onions until clear, then saute garlic two mins. Add all other ingredients and simmer for 30 mins __________________________________________________ Z ESTY COLESLAW Mary Ellen Lewis ___________________________________________________ 1/2 cup sugar 1/2 cup jicama 1/2 cup oil 2 pkgs (16 oz) coleslaw mix 1 cup white vinegar 1 tsp celery seed 1 tsp dry mustard 1-1/2 tsp salt DIRECTIONS: For dressing: In a saucepan, combine sugar, oil, white vinegar, celery seed, dry mustard, & salt. Bring to a boil. while stirring. Turn off burner & let it sit. For Slaw: Peel brown skin off jicama. Cut into julienne pieces, matchstick pieces or small bite size pieces. Combine jicama with coleslaw mix. Pour dressing over slaw & mix together. Chill overnight. (Note: Jicama gives this slaw a nice “crunch”)
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