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Looking for recipes for Steel Cut Oats and White Chicken Chili

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READ recipe before beginning. You have to start the night before!



from Bernard Clayton's New Complete Book of Breads.

Scotch Oatmeal Bread

1 cup boiling water

1 cup steel cut oats

Mix together. Add:

1/2 C all-purp flour

2 T. brown sugar

1 package dry yeast

Stir well, cover with plastic wrap, leave until morning (10 hrs.)

Stir down, and add:

1 C warm water

1/4 t. ground ginger

1 t. salt

1/2 nonfat dry milk. (I use non-instant which is denser than reg. Crush

the fluffly granules of the instant kind before measuring)

3 T soft butter

3 T maple syrup

2 C all purp flour.

Blend with a spoon for 150 strokes or mix it well with a KA. Add:

1/2 C at a time more all-purp flour until kneadable, or dough-hookable.

Knead until elastic. Place in greased bowl, cover and let double. Punch

down, divide into two or three balls...8x4 baking pans for 3 and 9x5 for


Roll out into rectangles, sprinkle with maple sugar or brown sugar

(1/4 cup total) and cinnamon (2 T total...I use the 'true cinnamon').

Roll up tightly, tuck ends under and pinch shut. Place in buttered pans

and brush top with butter

Let double. Bake 350 F about an hour.


I can't say enough good things about this bread.

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I like Alton Brown's steel cut oats recipe, though I don't use the buttermilk. I like to add a little cardamom to the oats while they cook, then topping the individual bowls with dried pears, dried cranberries, a few pecans and a drizzle of maple syrup. Yum!


For white chili, I like Cooking Light's White Chicken Chili. (Also, their Enchiladas Verdes are the bomb!)

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White chili is chili made with chicken, white beans and stock. There are many many recipes out there, but here's mine.


1cup diced onion

1 1/2 cup diced celery

1 4oz can green chilies chopped

1 1/3 tablespoon minced garlic

1 1/3 tablespoon cumin

1/2 - 1 tsp cayenne pepper


l large jar (48 oz.) Randall Great Northern beans - drained

1 quart chicken stock

1 1/2 cups cooked diced chicken

salt pepper

1 qt cream


I cook the chicken breasts in a pot with some water. When they are done I use the water for part of my chicken stock, adding in bouilon or seasoning for some flavor.


Saute onion, celery and garlic in 2 tbls oil.

Add jar of beans, stock and chicken ad spices.

Simmer for 1/2 to 1 hour.


You can stop here and serve it or you can go ahead and throw cholesterol to the wind and add in a quart of cream. I have done both and it's good either way.

I usually serve it with shredded cojack cheese for a topping.


It is much better the 2nd day so I really suggest making it a day ahead and putting in the frigde. It freezes well too!

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White Chicken Chili


It is a HUGE family favourite! I change the recipe a bit, for a larger family. Kids here have been known to fight over the leftovers lol.


6 skinless, boneless chicken breasts

1 large onion, chopped (1 cup)

4 cloves garlic, finely chopped

4 cups chicken broth

2 teaspoon ground cumin

2 teaspoon dried oregano leaves

1 teaspoon salt

1/2 teaspoon red pepper sauce

2 cans (15 to 16 oz each) great northern beans, drained, rinsed

1 can (11 oz) corn, drained

6 tablespoons lime juice

4 tablespoons chopped fresh cilantro


1. In slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken pieces whole, don't cut the breasts up.

2. Cover; cook on Low heat setting at least 6 hours, all day is better.

3. Remove chicken from slow cooker. Use 2 forks to shred chicken into pieces. Return chicken to slow cooker and stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.



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