Killer White Chili

This soup is the bomb! It has a nice bite to it and full of beans and fiber! It makes a fairly large size batch, but it only lasts us through dinner and I get a bowl for lunch. But then, my hubby loves soup, especially those with a kick to it. And it is the EASIEST soup to make! It's nice to have all the ingredients on hand so when you get in a time pinch, it's ready in likity split!

Killer White Chili

48 oz. jar Great Northern Beans

16 oz. salsa (get the amount of 'heat' that you like)

12 oz. beer (and no, it does not taste like beer, and you can get just one bottle at the store)

1 large can chicken

1/2 can chicken broth

12 oz. Monterey Jack cheese with peppers, cut into small chunks so they'll melt easy

Dump all the ingredients into a pan over medium heat and stir on occasion until cheese melts.

My hubby likes to put crushed tortilla chips or fritos on top.

Green Beans Almondine

When I used to cater with a couple of my friends, this was a favorite Green bean recipe we made. We also made this for my daughter's wedding. Just something different from the french onion recipe. Green Beans Almondine

(2) 16 oz. cans green beans

8 slices bacon, cooked, drained and crumbled

1/4 cup red wine vinegar

small package sliced almonds

1/2 cup sugar

1 bunches green onions, sliced

In a skillet, cook the bacon until crisp. Remove the bacon, add the sugar, almonds and vinegar. Bring to a boil and then remove from the heat.

In a 2 qt. casserole dish, add the green beans. Mix in the green onions. Pour vinegar/almond mixture over beans and stir until mixed. Crumble the bacon on top. Cook in a 350 degree oven for 25 minutes until thoroughly heated.

Yield: 10 servings

Recipe source: Beta Sigma Phi Company's Coming Cookbook

Parmesan Bread

This was a perennial favorite made by my husband's late aunt Eunice. She was a wonderful cook and always served this with the holiday meals. Just remember to make the topping a day ahead of time to let the flavors meld.

Parmesan Bread

1 loaf French bread

Topping: 1 cup mayonnaise (no substitutions)

3/4 cup Parmesan cheese

1/2 cup finely chopped onion

Mix the topping ingredients together at least a day ahead of time.

To serve: Slice the bread in half lengthwise. Spread the topping on both halves of bread. Broil until topping turns light brown. Serve immediately.

Mandarin Orange Salad

This is really light and refreshing salad that goes with a meal that could be heavy otherwise. It's also good in the summer.

Mandarin Orange Salad

1/2 cup sliced almonds

3 T. sugar

1/2 head iceberg lettuce

1/2 head romaine lettuce

1 cup celery

2 whole green onions, chopped

11 oz. can mandarin oranges, drained

Dressing:

1 tsp. salt

dash of pepper

1/4 cup oil (I used canola oil)

1 TBSP. chopped parsley

2 TBSP. sugar

2 TBSP. vinegar

dash of Tabasco sauce

In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in airtight container. Mix all dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving, add almonds and oranges. Toss with the dressings.

Recipe source: Aunt Phyllis--thanks!

Caprese Salad

This has become my new favorite salad of late and found that everyone's idea of what to put on it differs. I made up my own concoction of what I have found to be my favorite seasonings. I guess I could look up a recipe..but this turned out pretty good. And people that know me are shocked that I WILLINGLY eat cheese--that's not melted! My Dutch friends accuse me on not really being Dutch as I do not like any cheese unless it's melted! But the Buffalo Mozzerella Fresh Cheese just doesn't taste like cheese! And paired with the other ingredients, it can't be beat!

Caprese Salad

Fresh Mozzerella Cheese, sliced

Plum Tomatoes, sliced ( I do ahead of time and drain on paper towels)

Balsamic Vinegar

Garlic Expressions Oil (a garlic infused olive oil--found in the produce section)

Fresh basil, chopped (I forgot to buy some, so used dried basil..but fresh is best!)

Layer mozzerella cheese slices with the tomato slices. Sprinkle with basil. Pour the vinegar and oil over all to taste. Bon appetit!

Christmas Eve Menu

After years of doing hor'dourves on Christmas Eve, I switched to doing a dinner. We celebrate Christmas on Christmas Eve with our kids and their families and the young ones just did not enjoy the appetizers. So, this is the second year of doing a dinner and it's kind of fun to do it up 'big' for my family. It's my way of serving them and doing something special and out of the ordinary for them. My menu.....

The only thing that wasn't on there was this Fruit Torte my daughter brought. She is a good cook, but the recipe she wanted to do wasn't given to her until too late. So she brought this..it was beautiful and yummy. But no recipe since it came from a bakery.

Recipes will be posted over the next days for some of the items on our menu.

I hope everyone had a Merry Christmas and will have a Happy New Year. In these times of gloom, we can still be very grateful we are blessed to have food on the table and family and friends to share with us. I wish the same for all of you.

Banket (aka Dutch letters or Almond Sticks)

If ya ain't Dutch, ya ain't much...oh, oh...I'm sorry. I meant to say, if you aren't Dutch, you might not have heard of this pastry. But you have just got to try it! It's a Dutch staple, especially at Christmas time. It's a very delicate pastry filled with the most decadent almond paste filling. Perfect to have at tea time with your afternoon tea. You don't do that? Well, maybe you should start! My aunt makes 100's of these each year at Christmas. We usually make them into 'sticks' (just plain logs) but a lot of bakeries form them into letters, hence the name. Anyway you shape them, they are just plain yummy. Slice them into 1/2" to 1" pieces to serve.

Banket (Dutch letters or Almond Sticks)

Crust:

1 stick oleo (Blue Bonnet is the best to use)

1 stick butter

1/2 tsp. salt

2 cups flour

1/4 cup to 1/2 cup ice cold water

Mix like a pie crust. Chill overnight.

Filling:

1 lb. almond paste (1 1/2 cups)

3 medium eggs, save the egg white from one of the eggs (NOTE: it's important to use medium size eggs with this recipe)

1 heaping cup sugar

1 tsp. almond extract

2/3 cup rusk, crushed (beschuit--found in larger grocery stores in the International section--if you absolutely cannot find it, you can substitute plain bread crumbs.)

Mix all together and chill overnight.

To make the sticks:

Roll dough into 6 large strips 12" - 14" long by 6" wide and fill with the almond paste filling. Roll up and seal the dough. Prick the top with a fork. Brush with beaten egg white and sprinkle with sugar. Bake at 400 degrees for about 20 minutes until a light golden brown.

I can almost smell them. If you make some, will you invite me? Then I can close my eyes and think of my Grandma. Thanks. (ps. I just need about 2 days notice.)