Sharon's White Chili

Sharon's White Chili

1 pint of dried white Northern Beans
2 qts water
4 turkey necks (or chicken necks and backs sans skin)
1 chopped onion
3 peeled and sliced carrots
Salt and Pepper

Rinse your dried beans and put in crock pot with water. Add salt and pepper to taste. Put the onions, carrots and turkey necks in. I put the crock pot on high for 4 hours. Remove the turkey necks and let the vegetables continue cooking on high. Put the turkey necks in the refrigerator for an hour. Pull all the meat off the cooled turkey necks and put it in the crockpot with the beans. Let them simmer until the beans are soft. To serve, ladle into a bowl and sprinkle grated cheese on top. Also serve with cornbread or slices of avocado and sour cream. Fresh cilantro is wonderful added on top.

Source: Me!

Fall Recipes

Stuffed Acorn Squash

1 cup shredded zucchini
1/2 cup crushed saltines
1/3 cup ketchup
1 egg
1 1/2 teaspoons dried minced onion
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound ground beef
2 large acorn squash

In a medium bowl, combine the first nine ingredients. Add beef; mix well. Cut squash in half; remove and discard the seeds. Fill with meat mixture. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 400 degrees F for 1 hour or until squash is tender. Uncover and bake for 10 minutes.

Source: Susan Reynolds, Allrecipes.com


Stir Fried Kale and Broccoli

1/8 cup extra virgin olive oil
7 cloves garlic, sliced
1 chile pepper, chopped (optional)
1 head fresh broccoli, chopped
1 bunch kale, stems removed and chopped
1/4 cup sun-dried tomatoes, cut in thin strips
juice of 2 limes
salt

Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.

Source: Allrecipes.com


Pumpkin Chocolate Cake

1 (18.25 ounce) package chocolate cake mix
1 (15 ounce) can pumpkin
2 eggs
2 tablespoons vegetable oil
1 (16 ounce) container cream cheese frosting

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly. Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting. *Note* You may want to add a little pumpkin spice to draw out the pumpkin taste.

Source: Aleta, Allrecipes.com

Fall Recipes

Fall Recipes





This is a great Spinach, Pear, Bleu Cheese Salad. I put the recipe in an earlier posting but here it is again:

2 tablespoons water
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1 pear, cut lengthwise into 15 slices
8 cups spinach, torn
1/4 cup red onions, thinly sliced

Combine first 6 ingredients in a small bowl, stirring with a whisk. Place the pear slices in a large bowl. Spoon 1 tablespoon dressing over pears; toss to coat. Add the remaining dressing, spinach, and onion; toss to coat.

Source: Recipezaar.com

*Note*I didn't have dijon mustard or red onions. So I used regular mustard and Vidalia onions. It was still great! I used Bosc Pear and a real good bleu cheese. Stan loved it.