Sew Delish!

Seems we can't do anything at the shop without food! And of course, it's always good.  Today, we enjoyed Janet's White Chili and Sharla's Salted Nut Roll Cookies while learning how to make Strip Tube Quilts.  The ladies asked us to share the recipes, so we're posting them here.....enjoy!

White Chili
3 - 16 oz. cans Great Northern white beans
4 cups chopped, cooked chicken breasts (in a hurry, you can use canned chicken too)
1 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 4-oz. cans chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon cayenne pepper
6 cups chicken stock or canned broth
3 cups grated Monerey Jack cheese (about 12 ounces)
Sour cream

Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.

Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes. Add undrained beans and stock and bring to boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls, Garnish with sour cream if desired.


Salted Nut Roll Cookies

1 cup white corn syrup
1 cup sugar
1 cup peanut butter
5 cups corn flake cereal
1 cup salted peanuts

Combine syrup and sugar in medium sauce pan. Heat and stir to dissolve sugar. Bring to full boil. Remove from heat and add peanut butter. Stir until smooth. Stir in cereal and peanuts.  Press into greased 9 x 13 pan. Cut into squares after cooled.