Archive for the ‘Vegetarian’ Category

Chile Relleno Casserole

March 18, 2018

Submitted by Lori, adapted from recipe by Kathi
Print Version (pdf) – Chile Rellenos

chile-relleno-e1521386492585.jpg

NOTE: I use a 9×13 pan – serves 8 people. Sometimes I have extra chiles and put them in another smaller pan. Can add extra or fewer eggs/milk — it’s very flexible.

Ingredients for Chile Rellenos:
27-ounce can whole green Chiles (purchased from Costco)
2/3 C jack cheese (buy a big block)
2 Cup sharp cheddar cheese, grated
8 eggs
2/3 C milk
1 C flour
1 tsp baking powder

Ingredients for Sauce
½ onion, chopped
2 T butter
2T flour
1 tsp salt
¼ tsp pepper
1 can chicken or vegetable broth
1 can (8 oz) tomato sauce
1 can (4 or 7 oz) green chile salsa

Instructions for Chile Rellenos:
Place chiles in colander to drain. Remove seeds from chiles. (I don’t remove seeds.) Pat dry. Cut jack cheese approximately ½ inch wide and as long as the chile so that it will fit inside without extending beyond. Stuff each chile with cheese. (It doesn’t matter if the chile is torn or broken.)

Butter ½ quart casserole dish and arrange chiles side by side. Fill the pan.

Beat eggs until thick and foamy. Add milk, flour and baking powder. Beat until smooth. Pour batter over chiles. Sprinkle with cheddar cheese.

Bake uncovered, 375 degrees for 30 minutes until bubbly and puffy. While Chiles are baking, prepare sauce.

Instructions for Sauce:
Sauté onion in butter. Add flour and pepper and stir. Add the rest of the sauce ingredients (salt, broth, tomato sauce, green chile salsa). Simmer 15 minutes until thick.   Pour on top of baked chile relleno. (I let each person add sauce, as desired.)   Top with sour cream.

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Greek Pasta Salad

April 8, 2010

Submitted by Marcia

Ingredients:
12 oz dried mostacciolio or penne pasta (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halved
1/2 cup olive oil
1/2 cup lemon juice
2 Tbsp snipped fresh basil or 2 tsp dried basil, crushed
2 Tbsp snipped fresh oregano or 2 tsp dried oregano, crushed
1 Tbsp anchovy paste (optional)
4 to 6 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
1 cup crumbled feta cheese (4 oz)
Fresh oregano leaves
1 jar marinated artichoke hearts (save juice)

Directions:

  1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
  2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
  3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons organ, anchovy paste (if using), garlic, salt, and pepper. Add a small amount (1 or 2 tsp) of reserved marinade from artichoke jar. Cover and shake well. Drizzle over past mixture; toss to coat.
  4. Cover and chill in refrigerator for at least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.
  5. Makes 12 to 16 side-dish servings.