COOK OF THE WEEK: Sue Russell recipes

By NEMS Daily Journal

White Chicken Chili
1 medium onion, finely chopped
6 cloves garlic, minced
1 tablespoon vegetable oil
1 (9-ounce) can chopped green chilies
2 teaspoons cumin
1 teaspoon oregano
12 teaspoon cayenne pepper
14 teaspoon ground cloves
8 boneless, skinless chicken breast halves, cooked and chopped
4 cans Great Northern beans, undrained
4 cups chicken broth
3 cups shredded Monterey Jack cheese

Sauté onion and garlic in oil until tender. Stir in green chilies and spices. Add chicken, beans and broth and simmer 30 minutes. Turn off heat and stir in cheese. Serve with sour cream, tortilla chips or flour tortillas.
Makes 8 to 10 servings.

Zucchini Cake
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
12 teaspoons cinnamon
12 cups vegetable oil
3 cups grated, unpeeled raw zucchini
1 cup raisins
4 eggs
1 cup chopped pecans (optional)

1 (8-ounce) package cream cheese
1 stick softened butter or margarine
1 teaspoon vanilla
2 cups powdered sugar
1 cup chopped pecans (optional)

Combine all ingredients and pour batter into a greased 9×13-inch pan. Bake at 350 degrees for 45 minutes or until done. When cool, cake can be frosted or served plain.
For the frosting, combine cream cheese, butter, vanilla and sugar. Spread over top of cooled cake. Sprinkle with chopped pecans.

Mexican Pizza
112 pounds ground beef
1 can Ro-tel tomatoes or 1 can green enchilada sauce
2 cans biscuits or 2 cornbread tubes
1 can refried beans
12 cups shredded Mexican-style cheese
In a skillet, brown ground beef and drain. Stir in Ro-tel or enchilada sauce.
Quarter the biscuits (or roll out tubes of cornbread) and place in a greased 9×13-inch pan and press dough flat so there are no openings. Spread refried beans on top of dough. Top with beef mixture. Bake, uncovered, at 400 degrees for 20 to 25 minutes. Sprinkle with cheese and bake an additional 5 to 10 minutes or until cheese is melted. Let stand 5 to 10 minutes before cutting.
Makes 6 to 8 servings.

Cheesy Hash Brown Bake
1 (30-ounce) package frozen shredded hashbrowns
2 cans cream of potato soup
2 cups sour cream
1 cup shredded Parmesan cheese
3 cups shredded Cheddar cheese, divided

Combine hashbrowns, soups, sour cream, Parmesan and 2 cups of Cheddar cheese. Pour mixture into a greased 3-quart baking dish. Bake at 350 degrees for 40 minutes. Sprinkle with remaining Cheddar and bake an additional 5 to 10 minutes or until cheese is melted.
Serves 8 to 10.

Rhubarb Upside-Down Cake
3 to 4 cups cleaned, diced rhubarb
1 cup sugar
1 small box strawberry gelatin
3 cups miniature marshmallows
1 box yellow cake mix
Cool Whip or ice cream

Cover the bottom of a greased 9×13-inch baking pan with rhubarb. Combine sugar and dry gelatin and sprinkle over rhubarb. Top with marshmallows.
Prepare cake mix batter according to directions on the box. Pour batter over marshmallows. Bake at 350 degrees for 1 hour or until done. Let stand 5 minutes, then invert pan onto a cookie sheet. Serve with Cool Whip or ice cream.

Hot Mexican Chicken Dip
1 can pinto beans, undrained
1 can black beans, undrained
1 can Great Northern beans, undrained
6 to 8 boneless, skinless chicken breasts, cooked and chopped
2 cans cream of chicken soup
1 cup sour cream
12 cup chicken broth
1 (9-ounce) can chopped green chilies
1 teaspoon cumin
1 teaspoon garlic salt
2 to 3 cups shredded Monterey Jack or Mexican-blend cheese

Place beans in a deep 9×13-inch baking dish. Combine chicken, soups, sour cream, broth, chilies, cumin and garlic salt. Pour mixture over beans. Bake at 350 degrees for 20 to 25 minutes. Top with cheese and bake an additional 5 to 10 minutes or until cheese is melted.
Serve as a dip with tortilla chips, or roll up into flour tortillas.

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