I’m sorry that these are a little late. I was sick yesterday. Anyways, here the recipes for this week.
Chili’s Southwest Chicken Chili
1/4 C. vegetable oil
1/2 C. diced onions
1 1/3 C. diced green bell pepper
2 T. diced seeded jalapeño pepper
3 T. fresh minced garlic
4 1/2 C. water
8 tsp. chicken base
2 tsp. lime juice
2 T. sugar
3 T. cornstarch
3 T. ground cumin
2 1/2 T. ground chili powder
4 tsp. ground paprika
4 tsp. dried basil
2 tsp. freshly minced cilantro
1 1/2 tsp. ground red pepper
1/2 tsp. ground oregano
1/2 C. crushed canned tomatillos (see note)
1 (4 oz.) can diced green chiles, drained
2 (15 oz.) cans navy beans or small white beans, drained
1 (15 oz.) can dark red kidney beans, drained
3 lb. diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
Tortilla chips
In 5-quart or larger pot, heat oil over medium heat.
Add onions and sauté along with bell pepper, jalapeño and garlic.Cook until vegetables are tender.
In another container, combine water, chicken base, lime juice,sugar, cornstarch and seasonings. Add to vegetable mixture. Addtomatillos and diced green chiles to pot; bring to boil.
Add beans and chicken; simmer 10 minutes.
Serve topped with cheese and sour cream if desired, with tortillachips on the side.
Yields about 4 quarts.
Mississippi Mud Cake
Cake:
1 cup margarine softened
2 cups sugar
1 1/2 cup flour (self-rising)
1/2 cup cocoa
4 eggs
1 1/2 cup chopped nuts
1/2 teaspoon vanilla
1 small bag miniature marshmallows
Mix margarine, sugar, flour, cocoa, salt, eggs, baking powder nutsand vanilla well and bake in a greased and floured 9 X 13 pan at 350for 30 minutes. Immediately after removing for oven, pour 1 smallbag of miniature marshmallows over cake. Mash down slightly.
Icing:
1 pound powdered sugar
1/3 cup cocoa
1/4 cup margarine softened
1/2 cup milk
1/2 teaspoon vanilla
Mix well and spread over marshmallows.
Don’t be alarmed if your icing gets kind of flaky once it has beenput on the cake. This happens almost every time.
