Chili with chicken? No beef here


March 18, 1998|By Ellen Hawks | Ellen Hawks,SUN STAFF

A chicken chili and some of Dad's cookies will offer a change from the usual beef chili and Mom's cookies.

Sandi Marcin of Baltimore requested the chili. She wrote, "We tasted it first at the Red River [Barbecue and Grille] in Columbia. It has white beans and corn and was delicious." Her response came from Shirley Martell of Bel Air. Martell says she found the recipe in "Good Housekeeping a few years ago. I often make it in a crock pot, deleting some of the added water, and I often use leftover chicken or even turkey."

Ned Atwater of Catonsville requested a recipe for Dad's Cookies. "These wonderful cookies were baked on Winters Lane in Catonsville and on Pratt Street in Baltimore," he wrote. "As a child I bought them, two for a penny, from Mr. and Mrs. Gilbert at the Dolly Madison store at the No. 8 streetcar junction. Mrs. Walsh and Mrs. Grimm at the Catonsville Historical Society were helpful in describing where they were baked but could not uncover the recipe." A reply came from Eileen Russ of Abingdon.

White Chicken Chili

Makes 8 servings

1 tablespoon salad oil

1 medium-sized onion, chopped

1 garlic clove, minced

1 teaspoon ground cumin

2 whole, large chicken breasts, skinned, boned and cut into 1-inch chunks

1 (16- to 19-ounce) can white kidney beans (cannellini), drained

1 (15 1/2- to 19-ounce) can garbanzo beans, drained

1 (12-ounce) can white corn, drained

2 (4-ounce) cans chopped mild green chilies

2 chicken-flavored bouillon cubes or envelopes

1 1/2 cups water

hot pepper sauce

parsley sprigs for garnish

1/4 pound (1 cup) Monterey Jack cheese, shredded

Preheat oven to 350 degrees. In a small saucepan over medium heat, in hot salad oil, cook onion, garlic and cumin until onion is tender.

In 2 1/2-quart casserole, combine onion mixture with chicken, tTC white kidney beans, garbanzo beans, corn, green chilies, bouillon and water. Cover casserole and bake 50 to 60 minutes, until chicken is tender.

To serve, stir hot pepper sauce into chili to taste. Garnish with parsley. Serve with shredded cheese.

Tester Laura Reiley's comments: "It makes no sense to dirty two pots for this dish: Cook the onions, garlic and cumin directly in the Dutch oven in which you intend to make the whole dish. The dish is delicious, but I would add a little chopped red bell pepper for color and I would garnish it with chopped cilantro instead of parsley for a more Southwestern feel. I served the chili with warm tortilla chips and cold beer."

Dad's Oatmeal Cookies

Makes about 5 dozen cookies

1 cup (2 sticks) butter or margarine

1 cup granulated sugar

1 cup firmly packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

2 teaspoons cinnamon

2 teaspoons ground allspice

2 teaspoons ground cloves

1/2 teaspoon salt

1/2 teaspoon baking soda

3 cups quick rolled oats

Cream first three ingredients until fluffy, add eggs and vanilla. Mix all dry ingredients into butter mixture. Stir in oats. Let dough stand at room temperature for 2 hours.

Preheat oven to 375 degrees. Drop dough by tablespoonfuls onto lightly greased cookie sheets. Flatten cookies slightly and bake for 10 minutes. Do not overbake. Take cookies from oven when still puffy and edges are just beginning to brown. Let cookies cool a minute or two on cookie sheets before removing. Cool completely on racks.

Tester Reiley's comments: "These cookies are very soft and redolent of spices. Feel free to add walnuts or raisins to them. They are very fragile and difficult to remove from cookie sheets when they are still warm, so work gently."

Recipe requests

* Shirley Landon of Centreville would like to have a recipe for "pudding cake like that in the Safeway. They [come in] all flavors but the one we prefer is pineapple. They are moist and sticky but oh so good."

* Pat Pfeifer of Box Elder, S.D., wants a recipe for the dip and the blooming onion that she had at the Outback Restaurant in Kansas City, Mo.

* Diane Castelli of Elgin, Ill., wants a recipe for a mandarin orange cake with cream-cheese frosting. "It was almost like a spice cake but was light in texture. I have looked through my large collection of cookbooks and have visited the local library but the only similar one called for a box cake mix and packaged pudding. The recipe I want is from scratch, no pudding."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes.

Pub Date: 3/18/98

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