White Bean Chicken Chili

3 cans white beans

2 cans chopped green chilies

½ stick butter

2 large onions

1/3 cup flour

3 cans chicken broth (Campbell’s size)

3 cups half and half

4 cups shredded chicken (or cubed) (4 chicken breasts)

1 T chili powder

1 T ground cumin

2 t salt

½ t pepper

1 ½ cups grated Monterey jack cheese

1 cup sour cream

Melt butter. Add onion, sauté until tender. Add flour, stir 5 minutes. Gradually add chicken broth and half and half. Simmer about 10 minutes until thick. Add all but cheese and sour cream. Simmer 20 minutes. Add cheese and sour cream just before serving (or serve as a side). Serves 10-12.

This was shared by my friend Kristin Peterson at our Ward linger longer this last week. It was sooooo good I had to ask for the recipe. Enjoy!

Jance Williams's Banana Cake

1 1/2 cups sugar
1/2 cup shortening

2 egg yokes
2 ripe bananas - smashed , mashed
2 cups flour
1/4 tsp salt
1 tsp baking powder
1 tsp vanilla

1 tsp soda
1 cup sour milk (if no sour milk use on T vinigar to sour regular milk)

2 egg whites beaten stiff



Cream egg yoks and sugar.
Mix baking soda with sour milk until frothie and to creamed mixture
Add mashed bananas
Mix baking powder, salt and flour add to mixture. Stir in vanilla. Fold in beaten egg whites. Optional nuts 1 cup chopped.

Bake @350 in a 9X13 pan prepared with cooking spray for 30 to 35 min.