Raw material:

* 1 kg Large Potato
* 125 grams of canned Asparagus, cut 1 cm
* 2 tablespoon margarine
* 1 tablespoon wheat flour
* 180 grams of milk
* 50 grams of Cheddar
* trunk Bawang prey, sliced thin
* 100 grams of meat boiled shrimp, chopped
* 1 / 2 tsp Salt

How to prepare:

* Wash clean potatoes, peeled top part of the potatoes slightly only. Roast for 10 minutes until cooked. Lift and cold it.
* Dredging some potato skin through the skin has been peeled before, to form the wells.
* Create the contents: trickle margarine, wheat flour as well as enter. Poke it until flat, pour milk, onion prey, asparagus, cheese, shrimp, and salt
* Cook the slosh to coagulate
* Enter 1 / 2 tablespoon dough to fill holes in the potatoes and fill out.
* Drill briefly until slightly dry. Lift, served hot.

1 lb. dry white northern beans
5 1/4 c. chicken broth
2 cloves garlic, minced
1 lg. white onion, chopped
1 tbsp. ground white pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1/2 tsp. ground cloves
1 (7 oz.) can diced green chilies
5 c. diced cooked chicken breast
1 3/4 c. chicken broth
1 tbsp. diced jalapeno pepper
(optional)
Flour tortillas

Condiments:
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados
Soak beans in water to cover for 24 hours then drain. In slow cooker/Crock Pot or large kettle,
combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until beans are tender. Stir occasionally. Stir in green chiles, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments.