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June 13, 2005Recipe of the WeekBob & Lynn Talbert's White ChiliMildred M. Angers of Traverse City sent along today's recipe for White Chili. She cut it out of Bob Talbert's column in the Detroit Free Press in 1992.A former Detroiter, Mildred and her husband moved to Traverse City in 1998 to be near her daughter and son, who are both in business here. She's 95 now, and her husband was 97 when he passed away recently. She noted, "He loved the chili also." Bob & Lynn Talbert's White Chili 1 1/2 lbs. boneless, skinless chicken breasts 2 14-oz. cans chicken broth 3 16-oz. cans white beans, with liquid 2 c. finely chopped white onions 2 T. fresh minced garlic 1 T. olive oil 4-oz. can chopped green chilis with liquid 2 heaping t. cumin 2 level t. oregano 1/4 t. cayenne pepper Dash red hot or Tabasco sauce
Poach or bake the breasts at 350ø for 30 minutes. Chop into bite-size cubes.
Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle "We've got you covered" apron to readers whose recipes are printed here as a Recipe of the Week. If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; email kgibbons@record-eagle.com. Please make sure recipes include information on the number of servings they make, along with specific sizes on cans and jars of ingredients.
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