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Recipes

2008 Recipes

January 2008

This month's recipe for Potato Casserole was submitted by Betty Throne of Colorado Springs. She writes, “All of my family uses this recipe for holidays. It is easy to prepare ahead of time, especially if you are having a crowd. I have shared this recipe many times.” Thanks for sharing with us and we'll be anxious to try this recipe out.

If you have a recipe you would like to share, please send it to MVEA, attn: Deborah Skillicorn, PO Box 1600, Limon, CO 80828. You will receive a $10 credit on your electric bill the month your recipe is published.

Potato Casserole

3 pounds of potatoes

Large carton of half and half

Salt and pepper to taste

 

Early in the day or the night before, cook potatoes with skins on. Cool thoroughly. Butter a medium casserole dish. Peel and grate potatoes and place in casserole. Salt and pepper to taste. Pour half and half over potatoes until they are barely covered. Bake 1 to 1-1/2 hours at 350 degrees until brown and crusty on top.

March 2008

This month's recipe is an interesting twist on the traditional chili. Our contributor, Sarah Weimer of Monument writes, “This recipe is very quick to prepare and is delicious!” Thanks for your sharing your recipe with our members. Looks like a keeper to me!

If you have a recipe to share, please send it to: MVEA, Attn: Deborah Skillicorn, PO Box 1600, Limon, CO 80828. You will receive a $10 credit on your electric bill the month your recipe is published.

Creamy White Chicken Chili

1 pound boneless, skinless chicken breasts, cut into ½ inch cubes

1 medium onion, chopped

1 ½ teaspoons garlic powder

1 tablespoon vegetable oil

2 cans (15.5 ounces each) great northern beans, rinsed and drained

3 small peeled potatoes, diced

1 can (14.5 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon pepper

¼ teaspoon cayenne pepper

1 cup (8 ounces) sour cream

½ cup whipping cream

In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, potatoes, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately. Makes 7 servings.