Bonnie’s Baked White Chili and Grammabelle’s Banana Bread


Baked White Chili

1 tsp. salad oil

1 medium vidalia onion, chopped

1 clove garlic, minced

4 chicken breast halves (boneless/skinless), cut into 1" pieces

1 can white kidney beans (cannellini beans 15-19 oz. can ) drained

1 can garbanzo beans, drained (15-19 oz. can)

1 12 oz. can white corn, drained

2  4oz. cans chopped green chilies

1 1/2 cups chicken broth

1/4 lb. Monterey Jack cheese  (regular or light)

Preheat oven to 350.  In a saucepan over medium heat, heat oil, cook onion, garlic until the onion is tender.  In a 2 1/2 quart casserole, combine onion mixture with chicken (uncooked), white kidney beans, garbanzo beans, corn, green chilies, and chicken broth.  Cover casserole and bake for 50-60 minutes or until chicken is tender.  To serve, add addtional spice to taste, garnish with parsley or cilantro, and serve with shredded cheese.   Serves 8.

This is also good with black beans added.

 

Grammabelle's Banana Bread

Mix in a bowl

   2 ½ cups Sugar in the Raw                                   

   1 cup oil

   3 eggs (slightly beaten)

   1 ½ cup ripe bananas, smashed

   6 T. buttermilk

Whisk or sift together

   1 tsp. salt

   2 tsp. baking soda    

   2 cups whole wheat flour

Add to the first mixture. Add

   1 cup oatmeal

   2 T. wheat germ

   2 cups chopped pecans (optional)

   1 cup craisins

   1 cup chocolate chips                    

Stir well. Spoon into 2 greased & floured loaf pans 9×5 inches.

Bake 1 hr. 20 mins. @ 325

Makes 2 loaves

 

 

 

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