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New Member
Feb 15, 2005
Fresh Tomato White Chili

3 lrge tomatoes or 1 tsp sugar
1 lrge can plum tomatoes 1/8/tsp grd cloves
1 TBL veg oil 1/8 tsp grnd red pepper
1/2 cup chopped onion 14 1/2 oz chicken broth
4 oz can green chilies 15 oz cannellinni beans
1 tsp grd. cumin rinse & drain
1 tsp oregano 2 cups cubed cooked chicken
sour cream & shredded cheddar
In large saucepan heat oil, add onions, cook till tender, add a little garlic salt. Stir in chilies, cumin, oregano sugar, clove, red pepper and plum tomatoes ( I blend them in the blender)Reduce heat , simmer stirring occasionally until tomatoes soften. Add chicken broth, bring to boil, reduce heat simmer covered 15 mins. Add beans & chicken cook until hot almost 5 mins. ( I sprinkle fajitas seasoning on raw chicken and fry but you may use other chicken) We like some pasta in ours and then a dab of sour cream and some grated cheddar cheese.

1 1/2 lb. ground beef
1 clove garlic, minced
1 tbsp. parsley flakes
1 tbsp. basil
1 1/2 tsp. salt
1 (1 lb.) can tomatoes (2 c.)
2 (6 oz.) cans tomato paste
1 (10 oz.) pkg. lasagna noodles
Pint lg. curd cream style cottage cheese
2 beaten eggs
1 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley flakes
1/2 c. grated Parmesan cheese
1 lb. mozzarella cheese, sliced very thin

Brown meat slowly; spoon off excess fat. Add next 6 ingredients to meat. Simmer, uncovered, until thick, 45 minutes to 1 hour, stirring occasionally.
Cook noodles in boiling salted water until tender. Drain, rinse in cold water. Meanwhile, combine cottage cheese with next 5 ingredients.

Place half the noodles in 13 x 9 x 2 inch baking dish; spread half of the cottage cheese mixture over; add half of the mozzarella cheese and half the meat mixture. Repeat layers. Bake in moderate oven (about 375 degrees) for 30 minutes. Let stand 10-15 minutes before serving.