Requested Recipes

CHILES RELLENOS (Stuffed Peppers)

8 large green New Mexican chiles (Poblano, Anaheim, Hatch), roasted and peeled, stems on
2 lbs Monterey Jack cheese grated
6 eggs, separated
1 Tbs water
4 Tbs flour
1/4 tsp salt Flour
4 cups ranchero sauce

Beat the egg whites until they form stiff peaks. Beat the yolks with the water, 4 Tbs flour, and salt until thick and creamy. Fold the yolks into the whites.

Make a slit in the side of each chile (remove seeds and membranes to reduce heat) and stuff the chiles with the grated cheese. Dredge the chiles with the flour. Dip the chiles in the egg mixture and fry in 2 to 3 inches of oil until they are a golden brown.

Place chiles in a 9x11 casserole dish and cover with ranchero sauce. Sprinkle the top with the remainder of the grated cheese. Bake at 450 F approximately 10 min. until bubbly and serve.

To Roast Peppers:
Char peppers over an open flame (gas grill works great) or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes. Rinse and drain well. Using paper towels pat the peppers dry.

Ranchero Sauce:
1 large onion, chopped
3 gloves garlic, minced
8 medium peeled/diced tomatoes or 2 lb canned tomatoes
1 tsp ground cumin
1 tsp ground red peeper (or to taste) Salt to taste
3 Tbs oil

Saute onion and garlic with oil in saucepan till soft.  Add tomato, cumin, and pepper and simmer for 20 min. to reduce sauce. Pour sauce into blender and puree. Add salt to taste. Makes approximately 1 quart.


FUNNEL CAKES

1 1/3 c. flour
1/4 tsp. salt
2 Tbs. sugar
3/4 Tbs. baking powder
Confectioner's sugar
1 egg, beaten
2/3 c. milk, more if batter is too thick
Hot cooking oil

Combine dry ingredients. Mix egg and milk together and add to dry ingredients. Beat until smooth. Hold finger over bottom of funnel and pour in some batter. Let batter drop in spiral motion into pan filled with 1 inch of hot oil. Fry until golden brown, turning once. Drain on paper towels and sprinkle with confectioner's sugar. Serve hot. This makes 3-4 cakes.