January 20 – Feature Recipes 20 Jan 12

- from Crockpot Cooking by Marilyn Neill

  • 1-1/2 cups half-and-half, scalded
  • ½ lb. Monterey Jack cheese, grated
  • ½ lb. sharp process cheese, grated
  • 1 T butter
  • ½ medium onion, minced
  • 1 medium clove garlic, minced
  • ¼ cup dry white wine
  • ¼ cup flour
  • ¼ cup water
  • 1 4 oz. can green chili peppers, drained, seeded, and chopped
  • 1-2 T chopped jalapeno chili peppers (optional)
  • Salt and pepper
  • Dash cayenne

Pour scalded cream into buttered crockpot. Turn to high setting and stir in grated cheeses. In a small skillet or saucepan, melt the butter and sauté the onion and garlic until onion is tender. Add wine and stir well. Add to cheese mixture in crockpot. Combine the flour and water and stir in with remaining ingredients. Cover and cook on high setting for about 30 minutes or until cheese begins to melt. Turn to low and stir about 2 or 3 times during the first hour until smooth. Allow to cook on low setting for 3-5 hours, stirring occasionally.

One hour before serving, remove cover. Add an additional 2 T flour and 2T water if dip becomes too thin. Serve with tortilla chips and celery. Makes about 7 cups.


- from Crockpot Cooking by Marilyn Neill

  • 2 medium onions, chopped
  • 2 carrots, pared and sliced
  • 3-4.5 lb. pork loin or shoulder roast
  • 2 t. salt
  • ½ t. leaf oregano
  • ½ t. cumin seed
  • ½ t. coriander
  • 2 cups water

Place onions and carrots in crockpot. Rub pork roast with seasonings. Place on top of vegetables; add water. Cover and cook on low setting for 8-12 hours. This is good when shredded and served in hot buttered tortillas with spicy taco sauce.


- from southernfood.com

  • 2 chicken breasts halves, boned, skinned and cubed
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 3 medium tomatoes, peeled, seeded and chopped
  • 4 cups chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 mild green chile, seeded and chopped
  • 2 tablespoons vegetable oil
  • 4 corn tortillas, halved and cut into 1/4 inch strips
  • Shredded Monterey Jack cheese, a little for each serving
  • 2 tablespoons coarsely chopped fresh cilantro or
  • Italian parsley

Combine the chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels. If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley.