So When Marlene Howe, Madison, contacted me about ``recipe clutter,'' I smiled. we knew the set-up inside-out. Howe's kitchen shelves are neat at cookbooks, but place of work drawers become crammed with recipes.
When she asked for a winter solution to the year-round problem, I possibly could have mentioned scrapbooks, but thought I'd give an alert to readers.
One reader categorizes recipes within marked quart-scaled, zippered vinyl bags. The bags are strictly reserved for untried cooking. Once prepared, those worthy of saving are copied to cards and placed in her permanent file.
Karen Zander, Madison, purchases six to 12 regular pocket folders (``each 20-cent school sorts'') and an inexpensive 2- or 3-inch 3-ring binder. She punches holes inside the folders, writes categories on leading, then places cards on the left and clippings on that the right.
Ann Novinska, Fennimore, will something similar with three-ring binders, unlined loose-leaf paper and tabbed dividers. Splitting thousands of recipes into categories, each is recorded to potential pages. She comes with pictures clipped of the over dish. Should each family likes the dish, it, too, is transferred to a recipe card.
And the many responses received for a recent request from Phyllis Peterson, Madison, you will need a file only for chicken soup with white beans, the newest fad among chili aficionados.
Sending their favorite ``light'' chili recipes were June Nagel, Cobb; Vivian angelic, Tricia Ejzak, June Matoushek, Darlene Brown and Carole Gesteland, all of Madison; and Frances Schultz, Middleton. A white chili recipe served at Ruby Tuesday restaurant in Gaithersburg, Md., was shared by soft sand Richardson, DeForest.
All are delicious served with cornbread or muffins.
1 pound great northern beans, rinsed; 6 cups poultry broth; a couple of garlic cloves, minced; 2 medium onion, chopped, divided; 1 tablespoon olive oil; 1 medium onion, chopped; 2 teaspoons cumin; 1 teaspoon oregano; 1/4 teaspoon red pepper; 1/8 tsp cloves; 1 single pound diced chicken cutlet; 2 (4 1/2-ounce) cans chopped green chilies; Sour cream, salsa, and shredded Monterey Jack mozzarella cheese at garnish
Combine beans, broth, garlic cloves and 1 medium chopped onion in the Dutch oven. Cover and bring at the best boil; lessen heating, simmer 1 hour. For the time being, heat european olive tree grease in skillet. Add remaining chopped onion plus cook until tender, 5 to 8 minutes. Stir in cumin, oregano, red pepper and cloves. Cook 1 minute. Add to beans, cover and cook 1 to 1+ weeks until beans are tender, adding up inside two glasses of water or broth as needed. Stir in diced chicken and green chilies; make 12-fifteen minutes until chicken was cooked through. Serve with sour cream, salsa and shredded Monterey Jack
Baked White Chili
1 tablespoon salad oil; 1 medium onion, chopped; 1 garlic clove, minced; one teaspoon ground cumin; 2 whole chicken breasts, cut in 1-inch chunks; 1 (16-ounce) can cannellini pinto beans, drainead; 1 (15-ounce) can garbanzo beans, drained; 1 (12-ounce) can white corn, drained; 1 1/2 cups water; 2 (4-ounce) containers chopped mild green chilies; 2 chicken-flavored bouillon cubes; Hot pepper sauce; 1/4 pound (1 cup) shredded Monterey Jack cheese
Warm oven to 350 degrees. Heat oil, cook onion, garlic and cumin until onion is tender. In 2+-quart casserole, bundle onion mixture with hen, beans, corn, chilies, bouillon and water. Cover and bake 50 to sixty minutes, until chicken is soft. To serve, stir in hot pepper condiment and garnish with cheese.
Tailgate White Chili
2 whole chicken breasts, skinned, cubed (or strip-sliced as for stir-fry); 2 tablespoons spare innocent olive petroleum; 3 shallots, minced; 3 garlic cloves, minced; one 1/2 cups of chicken broth; 1 pound tomatillos (husks and stem ends removed), finely chopped; 1/2 teaspoon land cumin; 1/2 tsp ground coriander; 1/two teaspoon dried oregano; 4 ounces green chilies, diced; Juice associated with 1 lime; 2 (15- to 16-ounce) white kidney beans, or great north beans, drained and rinsed; bad ointment, shredded Monterey Jack cheese, cut red bell pepper, chopped avocado, and sliced black olives for garnish
< Saute chicken in oil until meat is no longer pink and juices run sharp. Remove from pan; set aside. In same skillet, saute shallots and garlic up until quite browned and tender. Add chicken, broth, tomatillos then spices. Slowly bring or boil; reduce heat and simmer 20 to 30 moments. Add chilies, lime juice and coffee beans; simmer additional 20 to 30 minutes. Serve in soup crocks or bread containers. Top with any or all associated with garnishes. Yield: 4 to 6 servings
Diane's White Chili
1 lb dried great north beans, rinsed and picked over; 7 cups chicken stock; 3 garlic cloves, sliced; 2 medium onions, about half a pound, chopped; 2 tablespoons chopped fresh cilantro (fresh coriander); 2 tablespoons chopped fresh flat-leaf parsley; 1 gulf leafage, elective; 1 teaspoon crushed dehydrated oregano; 1 teaspoon crushed dried thyme; 1 tablespoon ground cumin; a couple of tbsps. chopped fresh mint or 3 teaspoons crushed dried; 1 inside 2 limited fresh jalapeno chilies, to taste, seeded and chopped; 2 pounds boneless and skinless chicken tits; Chopped yellow red onion, chopped canned green chilies and plain nonfat yogurt.
Place beans in large heavier pot. Create cold water to cover beans by at least 3 inches. Bring beans and water to a rapid boil; boil for 2 minutes. Turn off heat and allow to sit, covered, for 1 hour. Otherwise soak beans overnight in water to cover. Drain beans. Place 5 cups chicken stock when same cooking pot. Add garlic, red onion, cilantro, parsley, gulf leaf, oregano, thyme, cumin, mint, jalapeno and beans. Provide inside a boil. Lessen heat and simmer right until beans are very tender, stirring sometimes, all about couple of hours. Meanwhile, remove all observed fat from chicken. In large skillet, poach chicken boobs in remaining 2 glasses stock until just tender, about 15 mins. Cool and shorten chicken into cubes. Reserve stock and chicken.
When beans are tender, include chicken and 1 cup reserved provide. Bake for 15 to 20 minutes until chicken is heated through, hair loss chili with left reserved stock when needed (chili should always be thick). Ladle chili into bowls and serve with garnishes. Yield: 8 servings.
In large pot, saute onions and garlic clove until tender. Add chilies and seasonings; mix thoroughly. Add beans, broth and chicken. Simmer 2 inside 3 hours. Serve topped with grated parmesan cheese and garnishes.
Easy Processed Chili
3 to 4 (15 a single/2-ounce) cans northern beans; 6 cups chicken broth; 2 teaspoons minced dry garlic; 3 to 4 (14 1/2-ounce) cans tomatoes with green chilies, sliced; 2 teaspoons cumin; 2 teaspoons dry oregano; 4 chicken breasts, boiled and also slash up
Mix all ingredients together and cook slowly for 3 in order to 4 hours.
Michigan Creamy White Chili
2 tablespoons butter; 1 bunch scallions, chopped (or red onion); 1 medium sweet yellow pepper, chopped; 1 garlic clove, minced; 2 at 4 fresh jalapeno peppers, seeded and chopped; 1/2 teaspoon each gingerroot, salt, sage and cumin; 1 1/2 chicken breasts, boned and cut into sections
Saute vegetables and spices in butter. Add chicken and cook until just simply done.
Sauce: 3 tablespoons butter; 1/4 cup foodstuff; 1/3 cup cream; 2 cups chicken broth; 1 (7-ounce) can whole kernel corn; a single (3-pound) jar awesome northern green beans
Melt butter, add flour, and whip while adding cream. Whenever smooth then thick, add chicken broth. Stir until blended. Stir in corn, beans and chicken mixture. Simmer half an hour.
Extra seasonings, voluntary:
Cayenne pepper, 2 shakes; White pepper, one shake; 1 (4-ounce) jar pickled jalapeno peppers; Grated Monterey Jack mozerella
Recent requests are for: summer time sausage created with hamburger; dried out craisin (cranberry) pie; sweet corn cakes like those served since dessert at a local Mexican franchise.