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January 26, 2012

Chile Relleno Torta

* 1/2 pound cheddar cheese, grated
* 1/2 pound Monterrey jack cheese, grated
* 5 eggs
* 1/3 cup all-purpose flour
* 1 2/3 cups half and half
* 4 ounces canned diced green chiles, drained
* 1/4 cup picante sauce

Preheat oven to 375°. Mix grated cheeses and spread evenly in buttered 10-inch pie plate. Beat eggs, add flour slowly, and then beat in half-and-half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chilies over the surface, then spoon picante sauce over all. Bake about 45 minutes or until center is set. Makes 8-10 servings.

January 20, 2012

Garden Chowder

1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cau­li­flower, carrot and broc­coli
3 cups water + 3 chicken bouil­lon cubes (or 3 cups of chicken broth)
1 tea­spoon salt
3 garlic cloves or 1-2 tsp of garlic powder
1/4 tea­spoon pepper
1/2 cup flour
2 cups milk
1 Tbsp minced fresh pars­ley
1/8-1/4 tsp of each the following spices: paprika, coriander, ground mustard
2-3 cups shred­ded ched­dar cheese

Saute green pepper, onion and butter until tender. Place in crock pot.

Add veg­eta­bles, water, bouil­lon, and spices. Cook on low 4-6 hours until vegetables are tender.

Com­bine flour and milk until smooth; stir into crock pot. Cook on low another hour until mixture thickens. Just before serv­ing, stir in the cheese until melted.

Yield: 6-8 servings. Freezes well.