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CHILE RELLENO CASSEROLE

This recipe was posted in the 1-23-2005 issue but was missing a couple of ingredients. I apologize for the inconvenience. Here is the corrected recipe. Note: Angela and I have fixed various versions of this dish and it is great. Makes for great leftovers, too!

1 lg. can (2 1/2 oz.) whole chiles
1 sm. brick jack cheese
1/2 lb. ground sirloin, cooked
3 eggs
1 (8 oz.) evaporated milk
1/2 lb. Cheddar cheese, shredded
1 sm. can tomato sauce
Sliced olives, optional

Clean chiles. Split middle and fill with strips of jack cheese and small amount of beef. Lay chiles in casserole dish (8 1/2 x 13 or equivalent size). Beat milk and eggs well. Pour over chiles. Grate cheddar cheese and spread on top. Pour tomato sauce over. Sprinkle with sliced olives. Bake uncovered at 325 degrees for 1 to 1 1/2 hours. Check to see if eggs are firm. It is better to not overcook.



EGG FOO YOUNG CASSEROLE

CASSEROLE:

8 eggs, beaten
1 1/2 c. thinly sliced celery
1 (16 oz.) can bean sprouts, drained
1/2 c. nonfat dry milk powder
2 tbsp. chopped onion
1 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. ground pepper

MUSHROOM SAUCE:

2 1/2 tbsp. cornstarch
1 1/2 c. chicken broth, divided
1 tbsp. soy sauce
1 (4 oz.) can drained, sliced mushrooms
2 tbsp. sliced green onions

Stir together all casserole ingredients; pour into greased 12 x 8 x 2 inch baking dish. Bake at 350 degrees for 30 to 35 minutes or until knife inserted in center comes out clean.

To make the sauce, combine cornstarch with 1/4 cup broth. Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, broth mixture and soy sauce. Cook, stirring until thickened and smooth; add mushrooms and green onions.

To serve, cut casserole into squares and top with mushroom sauce.

Makes 6 servings.



NO BAKE CHEESECAKE

~Submitted by James, Brazoria, TX

This cheesecake is delicious. You'd never know it was so easy to make. It comes from a buddy of mine at work. He brought it to a covered-dish dinner we had. Yummy.

1 Graham Cracker crust
8 oz softened cream cheese
1/3 cup sour cream
2 tsp vanilla
8 oz whipped cream

Beat cream cheese until smooth. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Spoon into crust. Chill at least 4 hours.

If desired, garnish with fruit; cherry pie filling; strawberries; blue berries.



CALICO EGG SANDWICHES

4 hard boiled eggs, coarsely chopped
3/4 c. diced, cooked ham
1/2 c. shredded cheddar cheese
1/4 c. chopped celery
1/4 c. mayonnaise
2 tbsp. finely chopped onion
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
4 Kaiser rolls, halved & buttered

Combine all the ingredients (except rolls); mix well. Spoon onto rolls, open face style. Put on a cookie sheet or other flat baking dish. Bake at 400 degrees 15 minutes or until the cheese melts and the tops of sandwiches are lightly toasted.



PARMESAN CHICKEN WINGS

1 c. grated Parmesan cheese
1 heaping tbsp. finely chopped fresh parsley
1 tbsp. chopped fresh oregano or marjoram OR 1 1/2 tbsp. dried
1/2 tsp. freshly ground pepper
2 lb. chicken wings, cut up, tips discarded
1/2 c. butter, melted

Heat oven to 375 degrees. Mix cheese, parsley, oregano and pepper together and place on clean tray or baking sheet. Dip each piece of chicken in butter. Roll in cheese mixture, coating well. Place on greased baking sheet. Bake 45 minutes, turning when brown.

Makes 4 main course or 8 appetizer servings.



STRAWBERRY BREAD WITH STRAWBERRY SPREAD

BREAD:

2 (10 oz.) pkgs. frozen strawberries, thawed
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 c. sugar
3 eggs, beaten
1 c. vegetable oil
1 c. chopped pecans

Preheat oven to 350 degrees. Drain strawberries, reserving 1/2 cup juice. Mix together flour, baking soda, salt, cinnamon and sugar. Make a hole in the center of mixture. Pour strawberries, eggs, oil and pecans into the hole. Mix by hand until all ingredients are thoroughly combined. Pour into 2 greased and floured 9x5x3 inch loaf pans. Bake for 40-60 minutes.

SPREAD:

Blend together:
1/2 c. strawberry juice
1 (8 oz.) pkg. cream cheese, softened

Serve with the cooled, sliced bread.



STEAK 'N DIP

1 c. Hellmann's real mayonnaise
2 tbsp. chopped parsley
2 tbsp. chili sauce or catsup
2 tsp. prepared mustard
1 clove garlic
1 env. (about 1 oz.) meat marinade mix
2 lbs. beef round steak, 1 inch thick

Place first 5 ingredients in blender container. Blend at high speed 30 seconds. Cover; chill 1 hour.

Marinate and cook meat according to package directions. Cut into cubes.

Serve sauce as dip for steak cubes. Makes about 1 cup dip.



SPAGHETTI CARBONARA

2 tbsp. olive oil
3/4 lbs. bacon, chopped
1/2 c. chopped onion
12 oz. spaghetti
3 eggs
1 1/4 c. whipping cream
1/4 c. Parmesan cheese
Salt and pepper
Additional Parmesan cheese

Heat oil in large skillet over medium heat. Add bacon and saut?© until just beginning to brown, about 4 minutes. Add onion and saut?© until onion is translucent, about 4 minutes. Drain oil from skillet. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain well. Whisk eggs with cream and 1/4 cup Parmesan in large bowl to blend. Add spaghetti and toss to coat. Transfer spaghetti to skillet with bacon and onion. Cook over low heat until mixture thickens and is heated through, stirring frequently; do not boil. Season with salt and pepper. Serve with the additional Parmesan cheese.

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For Two...

WHOLE WHEAT PANCAKES

1 c. milk
2 tbsp. vegetable oil
1 egg
1/2 c. whole wheat flour
1/2 c. oatmeal
1 tsp. baking powder
1/2 tsp. soda
Dash salt

Mix milk, egg and oil. Add dry ingredients.

Drop by spoon on griddle and cook until top is full of tiny bubbles and underside is brown. Turn and brown other side.

Makes 10 to 12 small pancakes.