Inspiration for Making and Doing
Dilly Oyster Crack(ers)
An easy crowd-pleasing snack or topper for soups.
1.6 oz package dry Hidden Valley Ranch dressing mix
1 Tablespoon dill weed
1/2 teaspoon garlic powder
1 16 oz. box oyster crackers, unseasoned
1 cup vegetable or sunflower oil
In a large bowl, combine dressing mix, dill and garlic. Add crackers and blend thoroughly.
Pour oil over mixture and stir well, allowing crackers to absorb oil and seasonings.
Store in an airtight container, but good luck keeping any on hand to store.
Makes approx. 8 cups.
This recipe does not double well; if doubling make individual batches.
Creamy White Chili
A nourishing winter meal and an easy crowd-feeding soup for holiday gatherings.
1 lb. skinless chicken breast, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 Tablespoon oil
2 cans (15 1/2 oz.) Great Northern Beans, drained and rinsed
14 1/2 oz chicken broth
8 oz green chile, chopped
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
1 cup sour cream
1/2 cup whipping cream
In a large stock pot, saute chicken, onion, and garlic in oil until chicken is cooked through.
Add beans, broth, chile and seasonings.
Bring to a boil, reduce hear and simmer uncovered 30 minutes.
Remove from heat, stir in sour cream and cream. Return to low heat to warm.
If making ahead, freeze without adding sour cream and cream - add these at the time you serve. This recipe doubles easily.