Who says chili has to be red?

Recipe Finder

September 03, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

These recipes for a white turkey chili and an okra and tomato casserole promise pleasant dining.

A flavorful white turkey chili was the request of Carol DiMattina of Bethesda. She really liked the flavor of one she had "at a deli/take-out restaurant called La Prima and they used chunk pieces of canned cooked turkey but I can substitute my own turkey or chicken. The other ingredients were marvelous and a bit different like cheese, chilies and onions. Can you help?"

Identical recipes, chosen by Chef Gilles Syglowski as "very good" were sent in by D. Smith of Clinton, N.C., and Sandra Hayslett of Olney.

Smith writes that she uses skinned and cubed chicken or turkey breast. Hayslett notes that "this is a very tasty recipe. A friend gave it to me about a year ago and I haven't made a red chili since. I normally used cubed chicken breast, however I have used ground turkey with equally good results.

White chicken/turkey chili

Serves 4

1 tablespoon olive oil

1 pound boneless cubed chicken or turkey breast, or ground turkey

1/4 cup chopped onions

1 cup chicken broth (canned is fine)

1 (4-ounce) can chopped green chilies

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon oregano leaves

1/2 teaspoon cilantro (or parsley)

1/8 to 1/4 teaspoon (to taste) ground red pepper

1 (19-ounce) can Progresso white kidney beans (cannellini, undrained, or use chick peas, kidney beans or navy beans, undrained)

shredded Monterey Jack cheese for garnish

sliced green onions for garnish

Heat olive oil in a 3-quart saucepan over medium-high heat. Add meat, chicken or turkey, and cook 4 to 5 minutes stirring often. Remove meat with slotted spoon, cover and keep warm. Add chopped onion to saucepan and cook 2 minutes. Stir in chicken broth, green chilies, garlic powder, cumin, oregano, cilantro and ground red pepper, simmer for 30 minutes. Stir in cooked meat and beans, simmer for 10 minutes. Garnish with cheese and sliced green onions.

James Wade of Springlake, N.C., requested a tomato and okra casserole. He writes, "I saw an old airing of the TV show 'Fresh Prince of Bel Air' and this casserole was served along with a lot of sophisticated gourmet foods but everyone was in love with the tomato and okra casserole and I have been curious ever since to try this dish but have no idea how to even start. Please help."

Mary Flutka from Ellicott City responded to Wade's request and noted she took "this recipe from 'Cooking on the Mississippi.' "

Flutka's smothered okra and tomatoes

1 tablespoon cooking oil

2 pounds fresh okra, sliced

fTC 1 large onion, chopped

1 (14 1/2 -ounce) can tomatoes, or fresh tomatoes cut in pieces

3 tablespoons lemon juice

1 tablespoon sugar

1 or 2 tablespoons Worcestershire sauce

pinch of ground cloves

salt and pepper to taste

Heat cooking oil in a heavy pot, lower heat and add sliced okra. Stir constantly, scraping the bottom of the pan all the time to prevent okra from sticking. The seeds will turn pink when it has cooked enough and it will be well smothered down. Add onions and tomatoes and cook until very little liquid remains. Add the seasonings as you cook and mash the tomatoes well. The dish has a solid consistency and is very filling. It can almost be a substitute for meat.

Recipe request

Ronni Andrews of Rapid City, S.D., is seeking a sweet potato casserole recipe which calls for "Grape nuts, Grape bran or some type of cereal in it. I've had it at different places at Thanksgiving. Hope you can help."

Jennifer Coberth of Catonsville notes that her grandmother made a "multi-cheese and macaroni recipe which is identified as Ronald Reagan's favorite dish. Please help me find it."

Aileen E. Bird of Pipestone, Minn., wants to make deep-fried fritters for her grandchildren. "I'm losing my eyesight and I've about given up but would love this recipe which my mother loved with sugar on top and served with green tea. Please find a fritter recipe for me."


In Recipe Finder for Aug. 27, an ingredient in the zabaglione sauce was incorrect. The correct ingredient is 4 egg yolks, not 4 egg whites. Instructions for preparing are correct.

Chef Gilles Syglowski and Chef Kent Rigby, with the help of chefs and students at the Baltimore International College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 9/03/97

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.