White Chilli

Chilli
1 large onion
3 cans chicken broth
3 can great northern beans
bring to boil and simmer 10 min.
3 cups chicken, cubed
30 min simmer
6-8 cloves garlic
2 tsp oregano
1 tsp cayenne
2 small cans diced chillis
4 tsp cumin
30 min simmer
3 c monterey jack
1 c sour cream
When I made this I think I only put in 1 to 1 1/2 cups cheese, and
this is one of those recipes when you need to follow the directions.

apple dessert

1 can crescent rolls
seperate into triangles and sprinke with cinn. and sugar.
peel an apple and cut into wedges (large apple 8 wedges, small apple 4 wedges)
roll up in crescent roll and tuck edges
put in pie pan and bake for 18 min 350?
mix 1/2c. cream 1/2 c sugar and 1 egg and 1 T almond extract pour
over apple dessert and sprinkle with sliced almonds bake for extra
15-20 min.

Creamy Vegetable-Cheese Soup

4 ounces fat-free Velveeta
3 1/2 cups fat-free milk
1/2 tsp chili powder
2 cups cooked brown rice
1 bag (1 pound) frozen cauliflower, carrots and asparagus, thawed and drained

1. Heat cheese and milk in 3 qt. pot over low heat, stirring frequently, until cheese is melted. Stir in chili powder.

2. Stir in rice and vegetables; cook until hot.

Cheesy Broccoli-Potato Soup

Makes: 6 servings

2 cups chicken broth
1/3 cup chopped onion
1 package (10 ounces) frozen chopped broccoli
1 1/3 cups potato buds (dry)
2 cups cut-up cooked chicken
2 cups shredded Swiss cheese (8oz)
2 cups milk
1/2 tsp salt

1. Heat broth, onion and frozen broccoli to boiling in 3qt. saucepan. Reduce heat; cover and simmer 5 min, stirring occasionally.
2. Stir in potatoes until wet blended; stir in remaining ingredients.
3. Heat over low heat about 5 minutes; stirring occasionally, until hot and cheese is melted.

High altitude: increase last heat time to 10-15 minutes.

**I used cheddar cheese and it was great. I also added 1/2 tsp. pepper, which was really good. Big hit with the kids!