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Recipe Exchange

Epitomized by our own Gallatin Canyon Cookbook published several years ago, and now by our newer cookbook, we continue with the tradition of great cooks in Bridger Canyon. From the Cork 'n Fork gourmet club dinners, to yummy desserts each month at Bridger Canyon Women's Club and salad luncheons, to our Wednesday dinners for the Bridger Canyon Fire Department, to our annual picnic potluck -- we have a lot of good cooks here in Bridger Canyon!

This site has some new recipes you may want to try. Won't you share some of your favorites? It's easy to add them and we'd all have them handy when we need a new recipe.

Cork 'n Fork members: Such wonderful recipes are used - please share here! We can just add them to existing categories and note which party it's from in the title. There is also an Ethnic tab, which might be good to use.

Bon Appetit!

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Texas White Chili

  • 2 chicken breasts, cooked and cut up (or equivalent of precooked, diced chicken)

  • 3 cans (15 oz.) small white beans

  • 4-6 cups chicken broth (less for thicker chili)

  • 1 cup chopped onion

  • 1/2 teaspoon crushed garlic

  • 1 large can (7 oz.) diced green chilis

  • 2 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • 1 teaspoon ground oregano

  • Pinch ground cloves


Cook until flavors are well blended (let simmer about an hour). Garnish with Monterey Jack cheese, sour cream, and green onions.

From the Kitchen of: Wanda Myers
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