Those of us who regularly write to fill this space know that a blog doesn’t always come easily. Sometimes our brains are totally devoid of cute anecdotes, personal tales — or in my case, recipes — to fill this column.
This week, however, that’s not the case for me. In recent weeks, I have been the recipient of a bounty of recipe sharings, thanks to a few of you readers out there. So, instead of having to write yet another holiday appropriate blog about Valentine-themed birthday parties from my childhood, I can share with you some recipes that you might actually use.
(Yes, I fully realize that some of you folks seem to get a kick out of such kitschy memories, but wouldn’t you rather have a new dish to try for supper this next week? I can only write about dressing up as the Queen of Hearts so many times without it getting repetitive.)
So without further ado, it’s on to the recipes. When Wanda Ebeling called me about another matter, she mentioned this chili recipe and offered to email it. Wanda credits it to son and daughter-in-law, Chris and Rachel Ebeling, who live in Fargo, N.D. “With the weather we have had this winter, we have made a lot of soup — it seems to hit the spot,” writes Wanda. “This White Chili is one of our favorites. Just remember, it is on the spicy side!”
White Chicken Chili
2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cups cooked, boneless chicken breast, chopped
Three 14.5-ounce cans chicken broth
Two 4-ounce cans canned green chili peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1½ teaspoons cayenne pepper
Five 14.5-ounce cans Great Northern beans, undrained
1 cup shredded Monterey Jack cheese
Heat oil in a large pot over medium heat. Add the onions and garlic and sauté for 10 minutes or until onions are tender. Add the chicken, chicken broth, green chili peppers, cumin, oregano and cayenne pepper and bring to a boil.
Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.
When Alice Boyenga of Luverne wrote to request a copy of the Red Velvet Cookie Recipe that was printed back in December (which, by the way, would be just as appropriate for Valentine’s Day as it was for Christmas), she included not one, but THREE! recipes, credited to a daughter who lives in the Twin Cities.
½ cup raw rice (converted Uncle Ben’s)
1 pound ground beef
½ cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 can cream of chicken soup
1½ cans water
Brown ground beef with onion. Add rest of ingredients and pour into a greased roaster pan. Bake at 325 degrees for 1½ hours —cover for first hour, stir and leave uncovered for last ½ hour.
Pork Chops & Stuffing
4 thick pork chops
1 small box stuffing mix
1 can cream soup
½ cup water
Brown pork chops. Make stuffing according to package directions. Add soup and water to stuffing and stir.
Place pork chops in a baking pan; pour stuffing mixture over top. Bake at 350 degrees for 45 minutes to 1 hour.
1 box lemon cake mix (with pudding in mix)
½ cup vegetable oil
1 small can mandarin oranges
1 box instant lemon pudding mix
One 15-ounce can crushed pineapple with juice
8 ounces Cool Whip
Mix cake mix, eggs, oil and oranges with juice for 3 minutes in an electric mixer. Pour batter into a greased 9- by 13-inch cake pan. Bake at 350 degrees for 35 minutes. Let cool completely.
For frosting, combine pudding with one 15-ounce can crushed pineapple with juice. Fold in 8 ounces Cool Whip.
Store in refrigerator, covered. Tastes better the next day.
Send your recipes to email@example.com; or via regular mail, Beth Rickers, Daily Globe, Box 639, Worthington 56187.