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Recipes from the Front Porch

Basic Chili -Carole: From the Idea Exchange
Ingredients:	Directions:
1 1/2 cups dry beans (soaked overnight) 1/2 to 1 lb. ground beef (opt.) 1/2 cup onion, chopped 2 16 oz cans chopped tomatoes (1 1/2 pints, if home canned) 1 6oz. tomato paste 2 cups water (more as needed) 2 to 3 Tbs. chili powder (more to taste, if you like it HOT) 1/2 tsp. ground cumin	Place all ingredients in a crock pot and cook on high about 4-6 hours. Can also be cooked overnight on low, for the next night. Add more water if necessary, this depends on the softness of the beans and how much they soak up during cooking. Serve with cheddar cheese and chopped green onion over top.

Great with homemade cornbread!

Chicken Pasta Salad-Kellie M.:From the Idea Exchange
Ingredients:	Directions:
6 chicken breasts (boiled, remove skin, pick meat off and chop into small bits. 3 celery stalks (very finely chopped) half of small onion very finely chopped 3 or 4 Tablespoons of Heinz sweet pickle relish salt and pepper to taste 2 or more cups of light or fat free mayo (not Miracle whip) 2 or 3 cups of cooked chilled (small type) pasta pita bread pockets	Mix ingredients and chill overnight Fill bread pockets with it. This will make enough for a few days.

This is a very tasty cold chicken pasta salad that you can put in big bread pockets.

Chicken Chili -Jan: A Front Porch Chef

Ingredients:

Directions:

1# or so cut-up chicken (white meat is better for ya)
1 tablespoon olive oil
2 cloves of minced garlic
1 onion, minced
(Size of onion depends on how much you like onion -
color of onion depends on what you have on hand,
but the real recipe says large mild white.)
one big can
("I think 32 oz, or is it 48"...Jan) of already cooked,
white, unseasoned, beans.
You can mix and match bean colors,for variety,
just end up with the same amount as the big can,
and use unseasoned, not like pork & beans in brown sugar sauce.
diced celery (optional)
depending on your tolerance for food that burns,
one, 4.5 oz. can of green chilis chopped
1 tablespoon of cayenne pepper.
1 tsp of oregano
1 tsp of cilantro or parsley
a big, big can of chicken broth
(48 oz. or a littler can if you want a thicker soup
but I'll warn you, if you go with less broth you will want to reduce the cayenne pepper and the green chilis...Jan)

Brown chicken in 1 tablespoon olive oil
along with garlic and onion.
Add beans.
add green chilis, cilantro, oregano and cayenne pepper.
Stir in chicken broth.
Simmer for 20 minutes.
Have lots of ice water handy.
Yummy yummy in the tummy.

Tri-Color Pasta -Dana: A Front Porch Chef
Ingredients:	Directions:
1 box or bag of tri-color pasta (I use the corkscrew kind) Red pepper green pepper sharp cheddar cheese (cubed) broccoli (just slightly cooked so it won't wilt) black olives (I use canned, already sliced) Paul Newman's own olive oil and vinegar dressing parmesan cheese	Just cook the pasta, cool it, cut up everything else and toss it with the dressing. I usually put the parmesan cheese on right before I serve it! It is really yummy and everyone asks for the recipe.