From Eva's Kitchen I

Just for fun, I thought I'd start sharing a recipe a week for those of you who like to make yummy food in your kitchens. I enjoy cooking, though sometimes it can be challenging with a three year old and a one year old! I'll make sure to include the reference if I know where it came from.

One of my favorite fall and winter dishes is soup. Nothing beats hot soup and warm bread when the temperature is freezing!


Auntie M's White Chili (Lincoln Berean Cookbook 2004)
1 T. butter or oil
2 small onions, chopped
4 garlic cloves, minced
1 (4 oz) can green chilies
2-4 tsp. ground cumin
4 c. chicken broth
4 c. cooked chicken, diced or shredded
3-4 cans white beans (any combo of great northern, navy, garbanzo, & butter beans)
2 c. Monterey Jack cheese
sour cream
chopped jalapenos

Sauté onion in butter. Add garlic, chilies and cumin. In soup pot, combine broth, chicken, beans, and sautéed vegetables. Heat to boil. Reduce heat and simmer 15-30 minutes. Add cheese. Do NOT BOIL. Just before serving, garnish with sour cream and jalapeños.

Cowboy Bread (my mother's recipe)
1 pkg yeast
3 cups flour
1/2 cup butter
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup luke warm water
2 eggs
1/2 tsp salt
1/2 cup scalded milk, slightly cooled

Dissolve yeast in water. Cream together butter, sugars, eggs, and salt. Add milk and yeast mixture. Stir in flour by hand (do not knead). Cover and let rest in warm place for 15 minutes. Put into an 8" cast iron skillet. Pat smooth. Bake at 350 degrees for 30 minutes.

Happy Cookin'.