Recipes Included On This Page Walnut Soufflé White Chili Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Walnut Soufflé Recipe By : The George Bernard Shaw Vegetarian Cook Book Serving Size : Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chopped onion 1 1/4 pints milk -- (20 fluid ounces) 3 ounces butter 2 1/2 ounces flour 1 teaspoon salt Pepper to taste 5 eggs -- separated Chopped parsley 1/2 cup chopped walnuts Cook the onions in 1/2 pint of milk until soft. In another pan, melt the butter; gradually add the flour and seasoning. Slowly add the rest of the milk and stir until it just comes to the boiling point then reduce the heat and simmer, stirring constantly, for about 5 minutes. Beat the egg yolks. Stir a little bit of the sauce into the yolks then slowly add the yolks to the rest of the sauce. Add the onion and the milk they were cooked in; stir in the parsley and nuts. Set aside to cool. Beat the egg whites until stiff then fold into the cooled sauce. Pour into a soufflé dish. Cook in a slow to moderate oven (325F; Gas Mark 3) until golden, about 30 minutes. From The George Bernard Shaw Vegetarian Cook Book. Recipes by Mrs. Alice Laden (Shaw's cook and housekeeper); 1972. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * White Chili Recipe By : Serving Size : 2 Preparation Time :0:30 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons canola oil -- divided 1 small onion -- chopped 4 ounces ground chicken or turkey breast 4 ounce canned chopped green chilies 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin 1 pinch to 1 teaspoon cayenne pepper -- to taste 15 ounces canned white beans -- rinsed 1 cup reduced-sodium chicken broth [see Tips for Two] 1 teaspoon cider vinegar or 2 teaspoons lime juice Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion and, cook, stirring occasionally until softened, about 5 minutes. Add the remaining 1 teaspoon oil and chicken (or turkey) and increase heat to medium-high. Cook, using the back of a spoon to break up the meat, until browned, about 2 minutes. Stir in chilies, oregano, cumin and cayenne. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, until slightly reduced, about 10 minutes. Add vinegar (or lime juice). To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months. Tips for Two: CHICKEN BROTH - STORAGE: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. USES: Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out. Source: "Eating Well Serves Two by Jim Romanoff, Editor" Copyright: "2006 Eating Well, Inc. (Countryman Press) ISBN 0881504237" Yield: "3 1/2 cups" Start to Finish Time: "0:30" Notes: Yes, we have no tomatoes... This fragrant "white" chili is a delicious alternative to traditional "red" versions. Serve with lime wedges and a spoonful of light sour cream or a sprinkling of cheese. Bobbie's Note: I used chopped chicken, not ground (6 ounces) and a bit more chicken broth. It was very good. Contributed to the FareShare Gazette by Bobbie; 14 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 312 Calories; 5g Fat (15.0% calories from fat); 16g Protein; 52g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

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