Jan's Chile Rellenos Casserole
Tasty for any meal! Spice it up or keep it mild. Perfect for vegetarians and
super
easy to prepare.
Arrange in a buttered 1 1/2 qt. casserole dish:
1 can (4 oz.) whole green chiles (seeds removed)
1/4 lb. Monterey Jack cheese (cut into squares)
Beat: 4 eggs until thick & foamy
Add: 1/3 c. milk
1/4 c. flour
1/2 tsp. baking powder
Beat well and pour over chiles and cheese. Sprinkle 1 c. shredded cheddar
cheese
on top and bake uncovered @ 375 degrees for 30 min. or until set.
Before casserole is done, pour small can tomato sauce and return to oven
until heated.
----- Original Message -----
From: Marilyn L DeWeese
To: [EMAIL PROTECTED]
Cc: [EMAIL PROTECTED]
Sent: Tuesday, February 20, 2007 8:49 PM
Subject: [RecipesAndMore] Brown-Rice Bread
BROWN-RICE BREAD
1 pkg. yeast
1/4 c. honey
5 c. whole wheat flour
1/4 c. vegetable oil
1 1/2 tsp. salt
1 1/2 c. cooked brown rice at room temp.
3/4 c. unbleached white flour for kneading
Cornmeal
Pour 2 3/4 cups lukewarm water into large mixing bowl and stir in yeast.
Set aside 5 minutes to dissolve, then with wooden spoon stir in honey and 3
cups wheat flour. Beat vigorously 1 minute. Cover with plastic wrap in warm
spot 30 minutes or until double. Stir in oil and salt. Add brown rice; beat in
last 2 cups wheat flour, 1/2 cup at a time (a stiff dough). Turn out on floured
board and knead about 7 minutes adding flour as needed to prevent sticking.
Form into ball and place in oiled bowl, turning to coat with oil. Cover with
plastic wrap, let double. Sprinkle baking sheet with cornmeal. Punch down
dough and knead briefly on floured surface. Divide in half and shape into balls
(flatten during baking). Place them diagonally on opposite corners of baking
sheet, cover loosely with plastic, let rise. Slash across top. Bake about 45
minutes in 375 degree oven. Cool on wire rack. I add a shredded carrot at the
same time I add the rice.
Enjoy.
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