Ice Yacht Association
From the kitchen
of Pam Mereness
1 lb great northern or navy beans -rinsed
6 cups chicken broth
1 t chicken stock base
2 onions – chopped fine
1 T vegetable oil
6 – 8 cloves garlic, peeled and minced
(2) 4 oz cans diced fire-roasted green chilis
2 – 3 t cumin
2 t oregano
1 t cayenne pepper
4 cups cooked, shredded chicken
1 cup sour cream
3 cups shredded Monterey jack cheese
Salt & Pepper to taste
Optional garnishes: chopped green onions, diced tomatoes, lime wedges.
Rinse beans & combine with the broth and stock base in a large stock pot.
Simmer covered for 2 hours, until the beans have softened and are tender.
2. Sauté onions in oil until golden; add garlic & cook 1 minute.
Add the chilies to onion mixture along with cumin, oregano & cayenne. Mix
Add cooked, shredded chicken to the stock pot. Simmer 20 – 30 minutes until
beans are soft.
5. Add sour cream & Monterey jack cheese. Cook until cheese melts.
6. Serve with optional garnishes.
Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.
1 cup sugar
12 whole cloves
2 (2-inch pieces) cinnamon sticks
6 cups grapefruit juice
3 cups orange juice
1 quart cider
1. In saucepan, combine sugar, 1/2 cup water, the cloves and cinnamon; bring to boiling. Reduce heat and simmer 20 minutes. Strain.
2. In large bowl, combine fruit juices and cider; mix well. Stir in sugar syrup.
3. Reheat, and serve hot. This punch is also very good chilled. It may be made up to 2 weeks ahead and reheated over and over as needed. If desired, garnish with orange slices and cinnamon sticks. Makes 26 punch cup servings.