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The Tin Chef

chefhat-small.jpgNovember 2012
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by Katy Marler
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Special thanks to Claire Wiklund for contributing two of her favorite recipes this month. Claire is a great chef who worked tirelessly during the 2012 Region Rally doing cooking duty. She loves to cook and it was a pleasure to work with her at the Goose Hollow rally.
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This first recipe was one of four finalists in a contest run by Rachel Ray’s March Menu Mania. Claire uses it on the road since it can be put together at the end of the day in no time at all. The second recipe, from the 1800’s, is an elegant dessert for Airstreaming!
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Mandi’s White Chicken Chili – Published in USA Today 3/24/2009
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1 – 32 oz. box chicken stock
3 – 14.5 ounce cans white beans, undrained
5 cups cooked chicken (rotisserie or boiled)
1 – 16 oz. jar salsa
1 – 16 oz. block pepper jack cheese, grated
2 teaspoons ground cumin
2 cloves garlic, minced
Black or white pepper to taste
1/2 cup finely crushed corn chips (optional for thicker chili)
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Place all ingredients except corn chips in a crock pot and cook on high until cheese is well incorporated. Chili may also be cooked on stove top on medium-high heat until cheese is well incorporated. When chili is ready, add finely crushed corn chips and let simmer for 10 minutes to thicken. Garnish with more crushed corn chips, cheese or sour cream.
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Eton Mess – A traditional British dessert traditionally served at Eton College on July 4
Serves 4-6
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1 pound fresh strawberries
3 tablespoons white sugar, separated
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
4 meringue cookies (may be purchased at Roche Bros. or homemade)
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Crush about 1/3 of fruit and cut the rest into bite-sized pieces. Combine strawberries in a bowl and sprinkle 2 tablespoons sugar on top. This may be done as much as 1 hour before serving.
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In a separate bowl combine whipping cream, vanilla extract, and 1 tablespoon sugar. Cover the ingredients and beaters and chill at least 30 minutes. Then whip cream mixture into stiff peaks. Cover and keep in refrigeration – will keep in fridge several hours in advance.
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Break cookies into bite-sized pieces. Gently fold cookies and strawberries into whipped cream. Spoon into glasses and serve immediately.
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