Southwestern Rice and Beans

Mary O. sent this recipe.  She has been trying new food storage recipes!

1 medium green pepper diced ( I used 1/4 cup dehydrated green peppers & rehydrated it)
1 medium onion ( I used 1/2 cup dehydrated onion and did the same as above
2 garlic cloves ( I used the garlic that come in jar from Aldi ready to go kept in the refrig so used 1 tsp)
1 T. olive oil
1 tsp. ground cumin
1 tsp. ground turmeric
1 cup rice (uncooked)
1 can chicken broth
1 can home canned black beans (if you use can of black beans from store - rinse and drain) undrained
1 can of diced tomatoes (used can from store) undrained
1 can mild green chilies undrained (can from store)

In dutch oven saute with olive oil, green pepper, onion, garlic and rice for 2-3 minutes.

Stir in broth, cumin, turmeric, bring to boil, then reduce heat and simmer and cover for 15 minutes until rice is tender or done.

Add black beans, tomatoes, green chilies, and heat through.

This can be eaten as sandwich wrap, then add shredded Mexican cheese and heat up in microwave it ins delicious that way too.

Black Bean Burgers

Mary O. sent this recipe in and writes, "I thought these were delicious and I planned on making these again!"

makes 4 cakes

recipe:

1 1/2 c prepared salsa

1 jalapeño pepper optional

2 15oz cans black beans rinsed and drained or use 1 pint jar canned black beans

1 - 8.5oz package corn muffin mix

2 1/2 tsp chili powder

2 T olive oil

1/2 c sour cream

1/2 tsp chili powder

In colander drain, 1/2 cup salsa; seed and finely chop half the jalapeño

In a large bowl, mash beans with vegetable masher or fork, Stir in muffin mix, drained salsa, 2 1/2 tsp chili powder, and chopped jalapeno

In a 12 inch skillet, heat 1 Tbsp oil over med light heat. Add 4 1/2 cups mounds of bean mixture to skillet. Flatten mounds with spatula to 3 1/2 inch round cakes

Cook 3 min on each side until browned.  Remove from skillet; repeat with remaining oil & bean mixture

In a bowl combine sour cream and 1/2 tsp. chili powder; top cakes with reaming salsa, sliced jalapeño and seasoned sour cream.

15 Bean Soup

Cathy S. sent this recipe by email.  She says her entire family loves her soup.

1 pkg 20oz, 15 bean soup mix
2-3 cups diced ham
3 cups diced potatoes
1 medium onion diced
1 cup diced carrots

Soak beans overnight. Drain and rinse well. In large pot place all ingredients from above. Cover with water to about 2 inches above ingredients. Over medium heat - bring to a boil. Once boiling, lower heat and simmer approx 4-6 hours. Stir occasionally. I usually cook mine the full 6 hours. I think the longer it cooks the deeper the flavors blend. If water begins to evaporate too much you can always add more.

Serve over or along side corn bread/muffins.

Serves approx 10-12. Refrigerate leftovers.

What is so nice about this recipe is you can add or delete ingredients to your preference. If you want to add tomatoes the last hour - you can do so.

Resource: A Sampling of Websites

Resource submitted by Eulail H., librarian for the 2010 Stake Becoming Self-Reliant Social.

A Sampling of Websites Containing Information About Dried Beans--All Kinds of General Information

Kelleybean.com
Growers and sellers of every kind of dry edible bean imaginable (and more!). Website includes a cookbook, ideas for preparation, a history of dry beans, and links to other websites. Start here!

Americanbean.org
The source for everything ‘bean’ (their motto).

Beansforhealth.org
US Dry Bean Council; includes current research on health benefits of eating dry beans, consumption and dietary guidelines, and so forth.

http://www.ers.usda.gov/Briefing/DryBeans/data.htm
Economic Research Service website contains crop information about dry beans including average uses. Links to historical data and questions and answers about production.

MSU.edu
Michigan State University extension page talks about the science of beans and their production. Interesting!

Lancaster.unl.edu
University of Nebraska at Lancaster. Nebraska is one of the top two producers of beans in the United States. All sorts of good information about beans, their preparation, and health benefits.

http://www.purcellmountainfarms.com/
 Producers of heirloom beans, beans to sprout, organic beans, and more. About a zillion varieties available for purchase.

County and state extension sites are also good, general sources about beans.

How to Prepare and Cook Beans

Missvickie.com/howto/beans/howtobeantypes.html
Step-by-step directions all the way through the process of cooking beans.

Centralbean.com/cooking.html
How to cook beans in pressure cookers, crockpots, the oven, and whatever (just don’t use the microwave – it absorbs too much water from the beans). Also, information on growing your own bean sprouts.

Whatscookingamerica.net/vegetables/driedbeantip.html
How to soak and how to cook – good basic information.

Fruitsandveggiesmatter.gov/month/beans.html
More basic information on all sorts of things, including dried beans.

Chezbettay.com/pages/basics1/basics_beans1.html
Just like it says!

Foodiemama.com/cooking-from-scratch/Hot-to-cook-dried-beans.html
Lots of good info here too!

Recipes, recipes, recipes

localfoods.about.com/od/beans/recipes-using-dried-beans.html

Southernfood.about.com/library/recipes/blpage7.html

Lancaster/unl/edu/food/ciq_dry_beans.html

Allrecipes.com/recipes/healthy-cooking/super-foods/beans/canned-and-dried-beans/main.aspx

Ellenskitchen.com/recipebox/beanspeas.html

Calbeans.com/recipes.html

Foodreference.com/html/beans-dried-fresh.html

Lifestyle.iloveindia.com/lounge/dried-bean-recipes-678r.html

Recipes4us.co.uk/dried_geans_and_peas.html

Cookforgood.com/basic_beans_recipe.html

Videos! Just look under “how to prepare dried beans.” There are at least 45 videos on places like MSN video and YouTube with how-to information.

Canning and Preserving Dried Beans

Pickyourown.org/canningdriedbeans.htm

Pacbell.net/macknet/canbeans.html

Extension.iastate.edu/foodsavings/prepare/beans.htm

Uga.edu/nchp/how/can_04/beans_peas_shelled.html (National Center for Home Food Preservation – good for preserving any food!)

These are just a few websites. There are dozens more, leaving us no excuse not to cook and enjoy all those beans we have in food storage!

Resource: Here are ten reasons soaking dried beans can change your life:

Resource: Eulail H., librarian for the 2010 Stake Becoming Self-Reliant Social.

1. Price:
Buying dried beans is extremely cheap. All you frugal types will agree you can get significantly more beans by forgoing the canned variety. I like saving money and at the same time getting more beans for my buck! The cool thing about dried beans is they expand when soaked, so you end up with even more beans per dollar spent. This is the new math!

2. Sodium Free:
Salt is bad for you. It’s a sad truth, people. Salt is terrible for your arteries and body in general. Canned beans can be loaded with sodium. Sure, you can buy canned cooked beans with low or no sodium, but why bother when dry bulk beans are salt free?

3. Healthier:
I don’t know how long canned beans can survive in canned-captivity, but I bet they have some kinda preservatives to keep them juicy and fresh. Now, the dried beans I buy are preservative free and have a shelf life of eons. I have no scientific bean data, but I have a hunch that dried beans are healthier than canned beans cause they are less processed, less preserved, and less exposed to chemicals.

4. Tastier:
My “better half” came up with this point. He really thinks soaking and cooking dried beans is far tastier than eating precooked canned beans. I have to agree with him as they just taste better and more natural.

5. Less waste and environmentally friendly:
I think buying dried beans really helps the environment. Dried beans require less energy expended in production, less energy expended in recycling, and less material usage for the packaging (steel can and the paper label). I am thrilled I can reduce my footprint (foodprint) and at the same time save lots of bucks. It may seem small, but if we all reduce the amount of canned goods we consume I think we can make a big difference. Think positive! Ohh, and I really hate buying all those steel cans just to recycle them again.

6. More variety and selection:
Have you ever seen a can of mung beans? I sure haven’t. But when I saw a nice bin of mung beans for $2 bucks a pound (dry weight), I knew I had to try them. Gentle reader, mung beans are delicious and can be added easily to soups and stews! Anyways, there is sooo much variety to be found in dried beans. It’s awesome to try new varieties every now and then and bypass the canned bean aisle with the same old stuff. Bean there, done that.

7. More cooking control:
I used to hate opening up a can of beans only to find them a little too mushy for my liking. So, I was thrilled to find that soaking and cooking beans gives the cook ultimate control in how firm, juicy, or mushy the final bean will be. This is good news for bean fanatics like me.

8. Bisphenol A (BPA):
You know how cans have a plastic liner in them? Well, this liner apparently contains a chemical called bisphenol A (BPA). BPA is a component for making several polymers and polymer additives. Bisphenol A has recently become controversial because it mimics estrogen and thus could induce hormonal responses. Personally, the less I expose myself to chemicals the better.

9. Less storage space:
I hate filling my pantry with lots of cans. I live in a small house, so every inch of food storage space matters! Dry beans take up little to no space, so I can be frugal with both my money and my space.

10. Soaking beans is easy:
My friends seem to have this preconceived notion that soaking beans is hard work and takes lots of time. Not true I say. It’s not like you have to stand there and watch the beans soak. To soak my beans, I just pour them into a bowl, and add water. That’s it! I then leave them submerged in water to soak overnight and have them ready for my slow cooker in the morning. It’s easy!

Source: squawkfox.com/2008/02/18/ten-reasons-soaking-dried-beans-can-change-your-life./

Resource: DRY BEANS AND LEGUMES INFORMATION SHEET

Eulail H.,librarian for the 'Bean' topic at the 2010 Stake Becoming Self-Reliant Social.
Why beans?

1. Easy to store and will keep for years (room temperature; do not refrigerate)
2. Inexpensive – generally about 10 cents per cup of cooked beans.
3. Low in fat, cholesterol free, low calorie, generally allergy free
4. High in fiber
            a.  Soluble fiber –dissolves in water and thickens to a gel
                 in the body (may reduce the risk of cardiovascular
                 disease and can help lower cholesterol)

            b. Insoluble fiber – “roughage;” does not dissolve but
                passes through the body (speeds up elimination
                and may prevent diverticulitis and other diseases of
                the intestinal system)

5. Great source of niacin, thiamin, riboflavin, and vitamin B6
6. Good source of calcium, iron, and potassium
7. Can prevent spikes in blood sugar to aid control of diabetes
8. Excellent meat substitute – high in protein (amino acids)
9. Readily available
10. Great tasting!

Types of Beans and Legumes Possible Uses

• Black beans (turtle soup beans) salads, Latin American foods,
   soups, salsa, Asian food
• Black-eyed beans (cowpeas) soups, baked beans, with 
  cornbread
• Garbanzo (chickpeas) salads, hummus, falafel, with pasta
• Great Northern beans soup, white chili, casseroles
• Kidney beans soups, salads, chili, with rice
• Lentils soups, Indian dishes, with rice
• Lima beans soups, side dish
• Navy beans (pea beans) soups, white chili
• Northern beans (white) soups, baked beans, pork and beans,
   casseroles, pasta
• Pink (cranberry) soups, refried beans, chili
• Pinto beans refried beans, burritos, enchiladas, dip, jambalaya
• Red beans chili, refried beans, dip, with rice
• Soybeans meat substitute (complete protein)

Soaking Dry Beans

Dried beans generally need to be rehydrated before cooking. Several methods will help with this step. Older beans may need to be soaked longer. Try adding 2 tsp. baking soda per cup of beans to soak water. Rinse thoroughly (2 or 3 times) before cooking.

1. Overnight soak – add 10 cups cold water per pound (2 cups) of beans and soak overnight or at least 8 hours. Soak longer for older beans. Always discard the soak water.

2. Hot soak and quick soak – In large pot, mix 10 cups hot water per pound of beans; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover, and set aside for at least one hour (quick soak) or up to four hours (hot soaks). Drain soak water .

3. Crockpot soak – for smaller, newer beans (i.e., black), try putting them in a crock pot at a four-to-one ratio and then cook for six hours. Drain off extra fluid.

Cooking Dry Beans

1. Crockpot – cook on low for 6 to 12 hours. Less effective with older beans.

2. Stove top – simmer soaked beans ½ to 2 hours or until tender, adding additional water if needed. Use moderate heat and stir occasionally.

3. Pressure cooker – by far the best method. Never fill pressure cooker more than half full to allow for expansion. Add enough water to cover beans and 1 tab. of oil to prevent foaming (can clog pressure valves). Cover and cook at 10 lbs. pressure. Use the following guidelines for estimated times: black beans – 35 minutes; black-eyed beans, great northern beans, navy beans, and pink beans – 30 minutes; kidney and pinto beans – 25 minutes; lentils – 20 minutes (do not need to be pre-soaked).

4. Home canned—nothing could be easier. Rinse beans. Place in a large pot and add water until three inches above beans. Bring to a boil; boil 2 minutes. Set aside one hour . Drain, re-cover beans with water, bring to a boil; reduce heat to low. Cover; simmer 30 minutes. Prepare pint or quart jars, keep hot until needed. Prepare lids as directed by manufacturer. Pack hot beans into one hot jar at a time, leaving 1 inch headspace. Do not pack tightly or shake down. Pour cooking liquid over beans to cover. Wipe rim of jar and attach lid. Place in canner. Repeat until canner is filled. Process in pressure canner at 10 pounds pressure: 75 minutes for pints or 90 minutes for quarts. Cool, release pressure. Cool processed jars on racks in draft-free area. Use as you would any commercially canned beans.

Add salt and tomatoes or other acid-based seasonings only after beans are cooked (earlier can toughen skins). Feel free to add meat, onions, and other seasonings to beans while they are cooking. Always cook at low heat; avoid overcooking as beans will toughen up. Keep plenty of fluid in beans as well to prevent drying.

Cooking Yields

• One pound dry beans = two cups dry beans

• One pound dry beans = six cups cooked and drained beans

• One cup dry beans = three cups cooked and drained beans

• One 15 ounce can = 1-1/2 cups cooked and drained beans

Recommended Uses

Allow your body to adjust to increased offerings of beans. The Recommended Weekly Allowance suggests three cups a week but build up to that level. Slowly increasing your intake will decrease flatulence and bloating.

Mix beans with rice, pasta, or corn to maximize complete protein amino acids. Many vegetarian or vegan societies or individuals rely heavily on dry beans and legumes to give them a completely balanced diet. Use beans in a variety of ways: whole, mashed, or pureed. Use beans as a whole or partial substitute for meat in sloppy joes, meatloaf, or other casseroles. Bean puree can be used in bread, candy, cake, and other goodies. Cooked beans freeze well and can be put aside for a future use – this an easy way to add more beans to your daily diet. Beans can be used as a main dish or a side dish. Use your imagination!

7 Layer Bean Dip

This recipe was submitted by Eulail H.  Served at the 2010 Social!

2 cups cooked beans
4 oz. diced green chilies
1 cup sour cream
1 Tbsp. taco seasoning
1 cup guacamole
1 cup diced tomatoes
1 cup shredded cheese
½ cup black olives
¼ cup green onions

Puree beans and chilies in blender. Spread on 10” pie plate. Mix sour cream and seasoning, spread on top. Add remaining layers: guacamole, tomatoes, cheese, sliced black olives, and sliced green onions. Chill. Serve with tortilla chips.

Luscious Beans

This recipe was submitted by Eulail H.  Her family LOVES this dish!

1 lb. bacon, diced and browned
2 green peppers, diced
2 large onions, diced
½ cup prepared mustard
2-2/3 cups brown sugar
¾ cup cider vinegar
2-1/2 quarts cooked beans (any variety)

Brown green peppers, onions, and bacon together in pot. Drain excess grease. Add mustard, brown sugar, cider vinegar, and beans. Simmer and serve.

Brother Brigham’s Honey Beans

Eulail H. submitted this recipe.

3 cups dried white beans
3 Tbsp. margarine
2/3 cup honey
salt to taste

Soak beans and cook until tender (leave 1 cup liquid in beans). Add margarine, honey, and salt; mix and simmer 15 to 20 minutes.

Black Bean Chili

Eulail H. submitted this recipe.

10 cups cooked black beans
5 cloves garlic
2 tsp. ground cumin
2 tsp. salt
½ tsp. black pepper
2 tsp. basil ½ tsp. oregano
1 Tbsp. lime juice
2 green peppers, chopped
2 Tab. olive oil
28 oz. tomato juice
8 oz. diced chilies

Put beans and 3 cups water in a large kettle. In a heavy skillet, sauté garlic, seasonings, lime juice, and peppers in olive oil over medium heat until peppers are tender. Add to cooked beans; add tomato juice and green chilies. Simmer, covered, over low heat for 45 minutes, stirring occasionally. Garnish with grated cheese and sour cream.

Resource: Wheat Recipes and Usage

Resources submitted by Pat T., librarian for the 2010 Stake Becoming Self-Reliant Social

You may need to search online or in used bookstores to find these books.

THE ideals WHOLE GRAIN COOKBOOK, editor is Maryjane Hooper Tonn

A Lovely Vintage Soft Covered Book Titled " The Ideals Whole Grain Cook Book ". Ideals Publishing Company Milwaukee, Wis., 53201 Copyright MCMLXXII. 64 pages. Normal wear and in good vintage condition. Some Recipes include. Fresh Apple Cake , Date-nut Cake , Blue Berry Muffins , Ginger Bread , Pecan Waffles , Pop Overs and many more.

Making the Best of Basics-Family Preparedness Handbook By James Talmage Stevens Published by Peton Corporation, Salt Lake City

About this title: Twenty years ago, Making the Best of Basics -- Family Preparedness Handbook became the family preparedness bible for a generation. The '90s have brought their own litany of worries -- company downsizings, severe hurricanes and winter storms, flooding, government shutdowns -- that make in-home storage an attractive proposition again. The recently updated and expanded Ninth Edition of Making the Best of Basics is designed for the urban family. It offers a manageable and effective plan for accumulating, storing, and utilizing an in-home supply of food and other essentials to support a family in a near-normal manner for one year. Basics includes -- recipes for using stored foods, -- a section on common storage problems and solutions, -- lists of sources for storage items, -- charts to help you determine what and how much you need, as well as chapters on storing and using essentials such as water, wheat, fruits and vegetables, and fuel. -- Over 350,000 copies of earlier editions sold. -- This single volume tells you what to store, how to store it, and how to use it. -- Basics' unique "Family Factor" makes determining storage quandties easy.

Wheat For Man: Why and How by Vernice, Miller, Mabel & Flack, Dora Rosenvall, Bookcraft
recipes for using stoneground whole wheat flour & more

Four Bean Salad

Emily H. submitted her mom's Lucinda J. recipe

1 can green beans, drained
1 can wax beans, drained
1 can red kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 bermuda onion, thinly sliced (we can substitute dried onion for this, I think)
3 t. salt
1/2 c. sugar
1/2 c. salad oil
3/4 c. cider vinegar

Combine first 5 ingredients in large bowl. Whisk together remaining four ingredients in separate bowl. Combine vegetables and dressing. Cover and refrigerate overnight. Serve cold.

Super-Charged Fruit Smoothies

At the 2010 Stake Becoming Self-Reliant Social....the flipchart said.....

Tonight’s featured smoothie flavor is Strawberry Banana! You can try any flavor or recipe of smoothie you like at home by adding ¼ C prepared, pureed white beans to your favorite smoothie recipe. Using white beans in your smoothie will super-charge its nutritional value! Look at these nutrition facts for white beans:


¼ Cup of white beans

Calories 170
Total Fat 0.5g
Sodium 5mg
Total Carbohydrate 31g
Dietary Fiber 10g
Sugars 1g
Protein 11g
Vitamin C 4%
Calcium 8%
Iron 15%

Instant Refried Bean Mix

Recipe submitted by April R.

1 ½ cup pinto or black bean flour
1 ½ tsp. chili powder
1/8 tsp. garlic powder
½ tsp. cumin
1 tsp. salt
1 tsp. instant minced onion

Mix together and store in airtight container.

To prepare:
Bring 2 ½ c. water to a boil. Whisk ¾ c. mixture into boiling water. Cook while stirring over medium heat for 1 minute until mixture thickens. Don’t worry about lump—they taste great too! Reduce heat to low, cover pan and cook 4 minutes. Add salsa. Mixture thickens as it cools.

We use this when making burritos or for layered bean dip or for any time when a recipe calls for refried beans. It’s great to have on hand.

Chewy Cocoa Brownies

Recipe submitted by April R.

1 2/3 cups sugar
¾ cup butter/margarine (or mashed beans)
2 Tbsp. water
2 eggs
2 tsp. vanilla
1 1/3 cups white flour (can split with whole-wheat)
¾ cup cocoa
½ tsp. baking powder
¼ tsp. salt
¾ c. chopped nuts (optional)

Stir together sugar, water & butter in large bowl. Stir in eggs. Stir in vanilla. Combine flour, cocoa, baking powder & salt in a separate bowl. Stir into sugar mixture. Stir in nuts.

Spread onto greased 13X9 inch baking pan. Bake in preheated 350 degree oven for 18-22 min. or until wooden toothpick inserted in center comes out slightly sticky. Cool in pan.

Bean Butter

Recipe submitted by April R.

Beans instead of Butter

To make your “bean butter”, use either Small White beans or Great Northern white beans. Rinse 1 cup of beans and add water to cover 1” above beans. In a small pressure cooker, cooking the beans to the tender point takes about 35 minutes. If you don’t have a pressure cooker, you can simmer them for a few hours in a regular covered saucepan. When the beans are soft, mash them with a fork in enough of their cooking liquid to resemble the consistency of shortening.

You can also use canned white beans, just mashing them with the canning liquid. It is handy, although costlier. Use white beans because they are so bland in flavor and color. You could use other beans just as successfully, but they add their own color and flavor slightly. If you cook your own beans, it would make sense to make a big batch for soup, or baked beans, and just take the amount you need to use as “butter” before you season them. You can also cook a larger batch; mash, divide into ½ cup portions and freeze for future baking.

An easier way to make mashed beans, is to grind the white beans in your wheat grinder to make flour. Add 1 cup of this flour to 2 cups boiling water, whisking in to blend. Simmer 5 minutes covered. This will make a very smooth bean mixture that is not as thick. Use it just as you would mashed beans.

This bean flour is handy to have around as it has a shelf life of 6 months without refrigeration! Keep a jar of it in your cupboard and you can quickly make your butter substitute whenever you need. It can also be used as a thickener or a nutritious addition to wheat flour when you are making bread (Fill measuring cup 1/8 full with bean flour, fill the rest of the way with wheat flour to substitute for 1 cup wheat flour.)

When baking, replace the beans for butter or margarine, cup for cup. You can entirely replace the fat with beans and still get an excellent product in brownies and cakes. You won’t notice any difference with cakes or sweet breads, but cookies have a different texture that is more cake-like. Fat makes things chewy. If you are timid, start with replacing ¾ of the butter called for with mashed beans, and use butter for the other 1/4.

Chocolate Chip Cookies

Recipe submitted by April R.

This recipe uses wheat and bean flour, adding white bean flour when using whole wheat boosts the nutrition of the item

Cream together:
1 lb. Butter or margarine
2 c. white sugar (I cut both sugars back to 1 ½ c. each)
2 c. brown sugar
4 eggs

Add:
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
¼ cup white bean flour
2 ¼ cup whole-wheat flour
2 cups white flour
3 c. oats, quick or rolled
1 12 oz. pkg. chocolate chips
1 8 oz. pkg. Hershey Almond Bar cut into pieces (Optional)

Bake at 400 degrees for 8-9 minutes. Do not over bake.

Taco Soup

Recipe submitted by Juanita Smith

1 1/2 lb. ground beef
1/2 cup onion
8 oz. tomato sauce
1 pkg. taco seasoning
28 oz. diced tomatoes with liquid
15 oz. kidney beans (may use canned or prepared dry beans)
1 can whole corn
1-2 cups water
Salt and pepper to taste

Brown beef and onion. Add other ingredients. Simmer...the longer the better.

Top with cheese and Serve with taco chips

NAVY BEAN BUNDT CAKE

Juanita Smith tried this recipe for her family and discovered it was terrific!  It tasted like a spice cake and was tender in texture.

1 2/3 cups navy beans. already cooked
1 cup sugar
1 cup butter (softened)
1 Tbsp. vanilla
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 1/2 tsp. nutmeg
1/2 cup applesauce
2/3 cup packed brown sugar
2 eggs
1/3 cup water
2 cups whole-wheat flour
1/3 cup milk

Puree beans in blender or mash with fork. Set aside.

In large bowl combine butter, sugars and vanilla; beat until creamy. Add eggs, mix at high speed until well blended, add milk and water and mix thoroughly. Stir in beans, set aside. I n medium bowl combine flour, baking powder, baking soda, nutmeg and cinnamon. Stir half of dry ingredients into bean mixture until well blended. Add applesauce. Blend in remaining dry ingredients. Pour into greased bundt pan.

Bake at 3S0' F. for 50-55 minutes. or pour into 13x9x2-inch greased pan and bake for 25- 30 minutes.

*note--Could substitute prepared powdered milk for fresh milk and puree reconstituted dried apples for the applesauce, if desired.

White Chicken Chili

—3½ hours 25 min prep

1 lb Great Northern beans (soaked in water overnight)
2 medium onions, chopped
6 cups chicken, diced cooked
2 jalapeno peppers, seeded & diced
2 chili peppers, diced
1 1/2 tsp. oregano
2 tsp. cumin
1/4 tsp. cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbsp. vegetable oil
1 pinch salt (to taste)

Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.

Sauté pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.

Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.