Page 20 - News On 7 January 2022

TICKLING THE TASTE BUDS

CHIPOTLE CHICKEN SOUP WITH CORNMEAL DUMPLINGS

Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut
up
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-3/4 cups water
1 teaspoon ground cumin
1 teaspoon minced chipotle pepper in adobo sauce
2 cups cubed cooked chicken breast
1 large egg
1 large egg white
1 package (8-1/2 ounces) cornbread/muffin mix
1/3 cup reduced-fat biscuit/baking mix
1 tablespoon fat-free milk
1/4 cup minced fresh cilantro, optional

Directions
In a small bowl, mash half the beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water,
cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken.
In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering
soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), 10-
12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.

SAUSAGE AND EGG CASSEROLE

Ingredients
1 pound bulk pork sausage
6 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese

Directions
In a skillet, brown and crumble sausage; drain and set
aside. In a large bowl, beat eggs; add milk, salt and
SUBMIT YOUR mustard. Stir in bread cubes, cheese and sausage.
Pour into a greased 11x7-in. baking dish. Cover and
FAVORITE RECIPE refrigerate for 8 hours or overnight. Remove from the

newsonseven@gmail.com refrigerator 30 minutes before baking. Bake, uncovered, at
350° for 40 minutes or until a knife inserted in center
comes out clean.