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Serve stew with crackers. White Bean Chili SERVES 10 TO 15 1 pound dried navy beans 6 cups chicken stock 4 tablespoons (½ stick) butter 1 tablespoon minced garlic � cup diced onion 1½ green chilies (fresh or canned), chopped 1 pound skinless boneless chicken breast, finely chopped 1½ tablespoons ground cumin 1 tablespoon dried oregano 1 to 2 teaspoons ground black pepper � teaspoon white pepper � bunch cilantro, chopped Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock.

Cool; remove skin and bones. Dice the chicken and combine it with chopped celery and eggs in a large bowl. Add remaining ingredients and mix well. The Lady & Sons Southern Shrimp Salad SERVES 6 2 tablespoons (more or less to taste) Old Bay Shrimp Boil 2 pounds shrimp, cleaned, peeled, and deveined 1 cup uncooked white rice � cup chopped onion � cup chopped green olives Pepper to taste 1 cup mayonnaise Dissolve shrimp boil in 4 cups water and bring to a boil. Add shrimp and boil 4 minutes; drain, reserving shrimp boil water.

With a rolling pin, roll slices very thin. Coat each slice with cream cheese and place an okra spear in center; roll up. Spread a light coat of cream cheese on each rolled-up sandwich (I like to use my fingers to spread the cream cheese). Roll sandwich in finely chopped parsley. Cut in half, if desired. Herbed Cream Cheese Round YIELDS 4 CUPS Two 8-ounce packages cream cheese, softened 1 cup chopped fresh parsley � cup grated Parmesan cheese � cup chopped pine nuts 2 cloves garlic, crushed 1 tablespoon dried basil � teaspoon salt ⅛ teaspoon pepper ⅓ cup olive oil 2 tablespoons butter, melted 2 tablespoons boiling water Shape cream cheese into a 5½-inch circle on serving dish, making a slight well in center of circle; set aside.

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