"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Mexican Chili, by Nancy Alvord, is from Family Recipes To Remember,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 Chicken Breasts cooked and cubed, 1 can Chili no Beans, 3 oz. Cream Cheese, 1 small can sliced Olives, 1 small can chopped Green Chillies, 1 bottle Green Taco Sauce, 1 bunch chopped Green Onions, 2 cups Cheddar Cheese, 1 cup Monterey Jack Cheese
Put everything in baking dish except the cheeses. Spread cheeses over top. Bake at 350º for 30 minutes.
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