To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

Special Features: Cookbook has a patriotic theme and contains our Mission Statement and the story of how the facility received it's name.

Description: Favorite recipes submitted by staff and family members of our State Veterans Home.

Funds raised support: Dietary Department

Cost: $8.00
plus $2.00 S/H per book.

• 1 T. oil
• 3 c. diced cooked chicken
• Large onion, diced
• 2 T. minced garlic
• 4 oz. jar jalapeno peppers
• Small can green chilies
• 3 tsp. cumin (more if desired)
• 1 tsp. oregano
• 2 tsp. cayenne pepper (more if desired)
• 2 (14.5 oz.) cans chicken broth (more if desired)
• 2 cans great northern beans, drain & rinse
• 1 block Monterrey Jack cheese, shredded & divided

In pot, heat oil, chicken, and onion. Cook until onion is completely done. Add chilies, jalapeno, garlic, spices, beans, and chicken broth. Add additional broth if you desire thinner consistency. Stir well. Simmer for 30 min., stirring occasionally. Add 1/2 of shredded cheese and stir well. Pour into serving bowls and sprinkle the remaining 1/2 of shredded cheese on top of chili. Serves 4.