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Taste of the CHAT
Sunday March 21 
1PM - 3PM

$5 to Enter or $5 to Eat !!!

Prizes in all Categories
This years Categories:
"Good to the Last Crumb or Drop" (Grand Prize)
"Most Likely to cause a Cavity"
"ON Fire"
"Most Inventive"
"Would have tasted better Burnt" (Pat Connor Award)

Last years winning recipe courtesy of Ellen Donovan

1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
2 cloves garlic, minced
4 tablespoon light butter
Rounded half cup of flour
¾ cup fat free half and half
1 can (49 ounce) chicken broth
6 ounces light Velveetta (2%), cubed
¼ cup Frank’s Hot Sauce
12 ounces raw boneless skinless chickenBreast, cut into finely diced pieces (about3 medium breast halves)
Crumbled blue cheese for garnish (optional)

Sauté the vegetables and garlic in light butter over medium- low heat for about 5 minutes. Sprinkle with flour; cook a minute or two longer. Add milk, bring to a boil, stirring constantly. Continue to cook for a few minutes to allow flour to cook thoroughly.
Transfer mixture to a large pot, add broth and hot sauce. Bring to a boil then turn heat down to simmer. Cook for 30 minutes to 2 hours, to reduce and thicken mixture. Add raw chicken and Velveeta , cook for 15 to 30 minutes stirring frequently until the chicken is cooked and the cheese is melted. Serve topped with blue cheese Makes 8 servings.