salt, lime juice, diced green chilis, and salsa.
3. Cover
Mix together the sour cream and chilis and set aside.
Butter a 1 1/2 qt. casserole dish. Put half the rice in the bottom and spread with half the sour cream mixture. Top with half the cheese and sprinkle with salt and pepper. Repeat these layers a second time. Cover and bake for 25 minutes at 375\u00b0f. 190\u00b0c. gas mark 5.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
tomato paste, 2 tablespoons chopped chilis, egg, breadcrumbs and chopped cilantro
This recipe requires a simple prep.
Remove the seeds and flatten half of the chilis in a 9 X 13 flat pan.
Grate or slice Cheddar cheese and layer it over chilis. Make a second layer of the remaining chilis as before.
Make a layer of the Jack cheese.
Beat whites of 4 eggs in a bowl.
Beat yolks in a separate bowl.
To the yolks add 1 1/2 tsp. of salt, pepper, and the can of evaporated milk.
Fold this into the whites and pour over chilis and cheese.
Bake in 325\u00b0 oven for 45 minutes.
Then pour on tomato sauce and bake for 30 more minutes. Makes a lot!
our favorite Mexican dish.
*Recipe Note: White American cheese is
beef, veggies); Anything Mexican (green chilis, salsa, avacado, sour cream, etc
eans are simmering, stem the chilis, cut in half lengthwise and
Remove the stems from the chilis. Place all the ingredients (including
Roast chilis in a shallow pan at approximately 350\u00b0 for 10 to 20 minutes.
Peel and chop the chilis.
Brown hamburger; drain fat.
Add remaining ingredients and simmer to desired consistency. I use a combination of green chili and jalapenos for roasting.
Remove seeds and ribs from chilis and cut chilis lengthwise into 1/2\" slices.
Place chilis and onion in water with vegetable oil. Boil 10 minutes. Add tomato and garlic and simmer for 2 more minutes.
Add cheese and simmer on low for 2 more minutes - enough to blend the cheese without completely melting it. Add cilantro and stir.
Serve with Bhutanese red rice or brown rice.
Spray small round casserole dish with cooking spray.
Layer chilis and cheese.
Top with well beaten eggs gently lifting chilis to allow mixture to go under the chilis.
br>I prefer to use chilis that have seeds and stems
1. Heat grill to medium
2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill each jalapeno half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder
3. Place chilis on the grill, filling side-up and cook unti slightly charred and tender, about 8 to 10 minutes. Spoon the Grilled Red Pepper-Tomato Sauce on to a platter and top with the jalapenos.
Butter dish and place green chilis on the bottom of the dish. Spread cheese on top of chilis.