Week 12 Recipes

White Chili Serve with sour cream, salsa and shredded monterey jack cheese
Yields 8 cups
Ingredients
1 pound Great northern beans
6 cups Chicken broth
2 cloves Garlic minced
1 medium Onion chopped
1 tablespoon Olive oil
2 teaspoon Cumin
1 teaspoon Oregano
1/4 teaspoon Cayenne
1/8 teaspoon Cloves
1 pound Chicken diced
2 can (4 oz) Green chiles
 
Instructions
1. Combine cleaned, rinsed beans, chicken broth, garlic and onion in a dutch oven (or slow cooker). Cover & boil, reduce heat and simmer 1 hour.
2. Meanwhile, heat 1 tablespoon olive oil in skillet. Add more chopped onion, cook until tender, 5-8 minutes.
3. Stir in cumin, oregano, cayenne and cloves. Cook for 1 minute.
4. Add to beans; cover and cook 1-1 1/2 hours until beans are tender. Add up to 2 cups of water or more as it disappears.
5. Stir in chicken and chiles, cook 12-15 minutes until chicken is cooked through.  Source:  a friend

Pork Souvlaki serve with pita bread and tzatziki sauce
Yields 4 servings
Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano divided
1 teaspoon kosher salt divided
2 pinches freshly ground black pepper divided
2 pounds boneless pork loin roast trimmed and cut into 1" cubes
  
Instructions
1. PREHEAT grill or broiler to high.
2. WHISK together oil, lemon juice, 1/2 teaspoon of the oregano, 1/2 teaspoon of the salt, and a pinch of the pepper in small bowl and set aside. Thread pork cubes onto 12 skewers (if using wooden skewers, soak them in water 30 minutes beforehand). Sprinkle skewers with remaining 1/2 teaspoon oregano, 1/2 teaspoon salt, and a pinch of pepper.
3. GRILL souvlaki 8 to 10 minutes, turning occasionally, until browned and just cooked through. Remove from heat and brush generously with oil mixture on all sides.
Source:  prevention.com

Wild Chicken serve with a garden salad
Yields 6 servings
Ingredients
1 pkg Wild and white rice with seasoning Uncle Ben's
1 cup Chicken broth
10 ounces French style green beans drained
2 cup Chicken cooked, chopped
1 can (12 oz) Cream of mushroom soup
1/2 cup Mayonnaise
1 can (12 oz) French Fried onions
  
Instructions
1. In a medium size saucepan, prepare rice according to package, substituting 1 cup chicken broth for 1 cup of the water.
2. Preheat oven to 350. In a large bowl, combine all ingr. except fried onions. Pour mix into 13x9 pan. Sprinkle onions on top and bake 30 mins until hot and bubbly.  Watch closely or onions may burn.
Source:  unknown

Tuna Mornay
Yields 4 servings
Ingredients
1/4 cup butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon dry mustard
1 cup shredded Cheddar cheese
salt and pepper to taste
3 (7 ounce) cans tuna packed in water drained
3 tablespoons chopped fresh parsley
3 hard-cooked eggs peeled and chopped
1 cup crushed plain potato chips
1 pinch paprika for garnish
8 ounces fettuccini pasta
  
Instructions
1.Preheat the oven to 350 degrees F (175 degrees C).
2.Melt the butter in a small skillet over low heat. Stir in the flour until smooth and continue to cook and stir for 1 minute. Remove the pan from the heat and gradually stir in the milk so that no lumps form. Return to the burner and heat, stirring constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the mustard powder and a little more than half of the Cheddar cheese until melted. Season with salt and pepper.
3.Flake the tuna and stir it into the sauce along with the parsley and chopped egg. Transfer to a 9 inch round cake pan. Mix together the potato chips and remaining Cheddar cheese and sprinkle over the top. Dust very lightly with paprika.
4.Bake for 20 minutes in the preheated oven, or until the top is golden brown.
5.Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 minutes, or until tender; drain. Serve tuna Mornay over fettucine.  Source:  allrecipes.com

Tenderloin Deluxe serve with baked potato and steamed corn
Yields 6 servings
Ingredients
2 pounds Beef Tenderloin
2 tablespoon Butter softened
1/4 cup Green onion chopped
2 tablespoon Butter
2 tablespoon Soy sauce
2 teaspoon Dijon mustard
Ground pepper
3/4 cup Sherry
  
Instructions
Spread 2 Tbls butter over meat. Place on rack in shallow roasting pan. Insert meat thermometer. Roast for 20 mins. Meanwhile in small saucepan, cook green onion in 2 tbls butter till tender, not brown. Add soy sauce, mustard and pepper. Stir in wine, heat to boiling. Remove roast from oven, pour wine sauce over meat, return roast to oven; roast till desired doneness. Baste frequently with sauce. Pass remaining wine sauce with meat.
Source:  Better Homes & Gardens