Bryant House Recipes


CHICKEN AND WHITE BEAN CHILI

Ingredients

1 lb. White beans (Navy, Northern or other small white bean)
6 cups chicken stock
2 cups finely chopped onion
1 Tablespoon olive oil
7 oz. can diced chilies
4 cloves garlic, minced
1-teaspoon cumin
2 teaspoons oregano
1-teaspoon cayenne pepper
4 cups cooked chicken

Directions

1. Soak the beans overnight.
2. Combine the beans and broth simmer 1 ½ hours.
3. Sautee the onion in oil until golden.
4. Add onions, garlic, chilies, cumin, oregano, cayenne and chicken to broth.
5. Simmer about ½ hour or until beans are tender and liquid is reduced.
6. Serve topped with sour cream and shredded Cheddar or Monterey Jack cheese.

CARROT CAKE

Possibly the best carrot cake you will have ever had-chock-full of nuts raisins, carrots and pineapple, with an icing that has just the right amount of cream cheese.

Ingredients

1 ½ cups oil
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups sifted flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded carrots
1 cup chopped walnuts
½ cup crushed pineapple (8oz. can, thoroughly drained)
1 cup raisins. (I don’t usually have these on hand)

Directions

1. Beat together oil, sugar and eggs.
2. Add vanilla.
3. Sift together dry ingredients and stir into sugar mixture.
4. Add carrots, nuts, pineapple and raisins and blend thoroughly.
5. Bake in a greased and floured 13X9 pan, 2 small round pans, or one Bundt pan, at 350 approximately 1 hr.
6. Cool completely and frost with Cream Cheese Frosting (directions below).

CREAM CHEESE FROSTING

Ingredients

3 oz. cream cheese
1 ¼ cups conf. Sugar
¼ pound butter

Directions

Beat all ingredients together until smooth. Enjoy!!