Recipes Included On This Page White Beans With Red Onion Chutney White Chocolate Cappuccino Raisin Bars White Enchiladas Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * White Beans With Red Onion Chutney - Bailey Recipe By : Lee Bailey's Cooking for Friends Serving Size : 6 Preparation Time :0:00 Categories : Salads Volume 3, Dec. '98 Beans/Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked white beans -- drained 6 tablespoons chopped red onion 3 tablespoons olive oil 1 tablespoon raspberry vinegar 2 garlic cloves -- roasted and pulverized Black pepper -- to taste Toss beans and onion. Whisk oil, vinegar and garlic. Pour over beans; mix in a generous grind of pepper. Makes 4 to 6 servings. HOW BAILEY COOKS BEANS: Soak a 1-pound package of white beans overnight. Drain and put into a pot with 8 cups chicken stock, 1 large bay leaf and 1/2 teaspoon thyme. Simmer until tender, about 1+1/2 hours. Cool and refrigerate, undrained. Leftovers are good in soup. *INFO* Recipe from Lee Bailey's Cooking for Friends (Gramercy 1998). If you have comments or questions about this recipe, please E-mail Pat Hanneman at kitpath@earthlink.net (12/98) who posted this on FareShare - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Chocolate Cappuccino Raisin Bars (Sun-Maid) Recipe By : Sun-Maid Raisins; online recipes* Serving Size : 36 Preparation Time :0:45 Categories : Bars Chocolate Desserts Fruit Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine 6 ounces white baking pieces -- (or 1 cup) 1 tablespoon instant coffee granules 1 tablespoon warm water 1 cup sugar 1 teaspoon vanilla 3 large eggs -- lightly beaten 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups raisins Glaze: 1/4 teaspoon instant coffee granules 4 teaspoons water 1 tablespoon melted butter 3/4 cup sifted powdered sugar Combine butter and white chocolate pieces; heat just until melted. Remove. Dissolve coffee granules in the warm water; stir into melted mixture with sugar, vanilla and eggs. Combine flour, baking powder and salt; add to mixture. Stir in raisins. Spread in a greased 13x9-inch pan. Bake 30 minutes at 350F or until set in middle. cool. Drizzle with glaze. Makes 36 bars. PER BAR: 130cals, 5g fat (33%cff). *mc Glaze: combine coffee and water; stir to dissolve. Add butter, mix in the confectioners' sugar. notes: 15 prep; 30 mins bake; time to cool. * Info * Recipes from the makers of Sun-Maid Raisins. Online at www.sunmaid.com/ Converted by kitpath@earthlink.net Nutrition by Master cook. Posted on FareShare 12 '98 by Pat Hanneman <kitpath@earthlink.n Nutr. Assoc. : 0 5519 0 0 0 0 0 0 0 0 0 0 0 0 0 0 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Enchiladas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Beans/Legumes Cheese Chicken Sandwiches/Wraps Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Butter 1 Tablespoon Oil 2 garlic cloves -- minced 4 cups cooked chicken or turkey -- pulled into bite-sized pieces w/fingers 1 cup chicken broth 1 can chopped green chilies -- (4 oz) 2 tsp dijon mustard 1 15 ounce can cannelloni beans -- rinsed/drained 1 cup heavy cream 6 large flour tortillas 6 oz Monterey jack cheese -- shredded The discovery of the affinity of green chilies for mustard inspired this flavorful dish. I call these White Enchiladas because the chicken (or turkey), white beans and cream sauce make them very different from traditional enchiladas. Preheat broiler or oven. Heat a large skillet over medium high heat with the butter and oil. When butter has stopped foaming, add garlic and chicken and saute, stirring, until chicken has started to brown. Add chicken broth and stir to loosen any browned particles. Add undrained chiles, mustard and cannellini beans. Simmer, uncovered for 5 minutes, until thickened slightly. Add cream and simmer for another five minutes. Meanwhile, warm tortillas according to package directions. Place one tortilla in a 9" x 11" (or similar) baking dish. Using a slotted spoon, place 1/6 of the chicken/bean mixture in a line down the center of the tortilla. Sprinkle with about 1 tablespoon of cheese and quickly roll up, folding the sides in. Push the rolled tortilla to one end of the baking dish. Repeat with remaining tortillas. Pour remaining sauce over all the rolls and sprinkle with the remaining cheese. Place in broiler or oven to melt cheese. Yield: 6 servings. Posted on FareShare 12-98 by AcaGordie <gordon@acanet.com.mx> - - - - - - - - - - - - - - - - - -

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