White Chili -this actually mostly Aunt Sarah's recipe

1/4 cup butter
1 onion
1/4 cup flour
6 cups chicken broth (I use 1 cup of water to 1 bullion cube)
2 whole chicken breasts (cooked and cubed)
2 cans of Northern white beans
2 to 3 cans of green chilis (mild if you want mild chili)
2 tsp. chili powder1 tsp cumin
1 tsp salt
1/2 tsp pepper
pinch of red pepper
1 1/2 cup half and half
1 1/2 cup milk
1 1/2 cup monterey jack cheese grated
1/2 cup sour cream

saute the onion in melted butter. add flour to create a paste, add chicken broth and stir constantly until you have a smooth thickened base. add spices, beans, chicken and chilis. I like this part of my soup to be kind of thick, if I want it thicker I melt 2 tbsp of butter and add 2 tbsp of flour and stir it into soup (lion house roux) When you like the thickness add half and half, and milk. You can keep this warm in crock pot until you are ready to serve. Just before serving add cheese and sour cream. If you want chili to have more flavor add a little more of each spice. If you want chunkier chilli add more chicken or beans or both. Serve with corn chips

Chunky Crock Pot Apple Sauce

wash and peel enough apples to fill your crock pot at least half full. Sprinkle with sugar and Cinnamon. Put 1/2 cup of water in crock pot, set on low and let cook over night. In the morning turn off crock pot and mash with kitchen tool. I serve this over whole wheat pancakes. It is one of my kids favorite breakfasts. And it makes a wonderful aroma to wake your house up to. I actually use raw sugar, but any sugar would work, just don't use too much to keep it on the healthy side.


Maralee Powley