Your Favorite Recipes from 101 Stovetop Suppers

Creamy White Chili

Janelle Dixon Fernley, NV This chili has such a fabulous flavor with its blend of green chiles, cumin, sour cream and chicken...a perfect change from the same ol chili. 1 T. oil 1 lb. boneless, skinless chicken breast, cubed 1 onion, chopped 14-oz. can chicken broth 2 15-1/2 oz. cans Great Northern beans, drained and rinsed 2 4-oz. cans chopped green chiles 1-1/2 t. garlic powder 1 t. salt 1 t. ground cumin 1/2 t. dried oregano 8-oz. container sour cream 1/2 pt. whipping cream Garnish: crushed corn chips, shredded Monterey Jack cheese

111 votes

Heat oil in a large skillet over medium heat; add chicken and onion. Saut until chicken is cooked through; set aside. Combine broth, beans, chiles and seasonings in a large soup pot over medium-high heat; bring to a boil. Add chicken mixture; reduce heat and simmer for 30 minutes. Add sour cream and whipping cream; mix well. Garnish individual servings with chips and cheese. Serves 8.

Delicious Pot Roast

Nancy Girard Chesapeake, VA Pot roast is always a favorite at our house, and I have many different recipes for fixing it. But this recipe is the one thats most requested. 4-lb. boneless beef chuck roast 2 cloves garlic, sliced 1/2 t. salt 1/2 t. pepper 1/4 c. all-purpose flour 1/3 c. olive oil 1 onion, sliced 1 c. red wine or beef broth 8-oz. can tomato sauce 1 T. brown sugar, packed 1 t. dried oregano 1 t. prepared horseradish 1 t. mustard 1 bay leaf 8 new red potatoes 6 carrots, peeled and quartered 4 stalks celery, sliced

74 votes

Cut small slits in the top of roast; insert a slice of garlic into each slit. Season with salt and pepper. Place flour in a bowl; dredge roast in flour. Heat oil in a Dutch oven over medium heat. Brown roast on both sides in oil. Add onion and wine or broth. Combine tomato sauce, sugar and seasonings in a bowl; pour over roast. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours. Add remaining ingredients. Cover and cook for one hour. Discard bay leaf. Serve with sauce from Dutch oven over top. Serves 8.

Lucky-7 Mac & Cheese

Tina Vogel Orlando, FL Wow! This homestyle favorite has seven kinds of cheese... sure to be one of the cheesiest, tastiest mac & cheeses youve ever had. 1 c. milk 1/2 c. extra-sharp Cheddar cheese, diced 1/2 c. Colby cheese, diced 1/2 c. pasteurized process cheese spread, diced 1/2 c. Swiss cheese, diced 1/2 c. provolone cheese, diced 1/2 c. Monterey Jack cheese, diced 1/2 c. crumbled blue cheese 16-oz. pkg. elbow macaroni, cooked salt and pepper to taste

55 votes

In a heavy saucepan, combine milk and cheeses. Heat over low to medium heat until melted, stirring often. Fold in macaroni; season with salt and pepper. Heat through, stirring occasionally. Makes 6 to 8 servings.

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