Re: [CH] stuffed Super Shephards & Anchos
Mike S (mike@dmfarms.com)
Tue, 21 Aug 2001 05:11:06 -0400
Dewi;
I do the same thing with Hungarian Hots. You can also stuff them with
chimora (Mexican sausage) or hot Italian sausage. Bake at 350F for 30
minutes. To die for!
Mike
D & M Farms
At 10:05 PM 8/21/2001 +0200, you wrote:
>Hi every1,
>
>Today I took some home-grown Super Shephards and Anchos and stuffed these.
>We cut open the top and removed the seeds. I browned some ground beef and
>seasoned with aromat (yellow salt), black pepper, diced home-grown red
>Jalapenos and some dried garlic flakes. Since Emile is not a cheese lover I
>made his cheeseless but in mine I stuffed some cheddar pieces. Wrapped them
>in aluminum foil and shoved , or as The Naked Chef would say 'wacked', them
>in the oven for about 15 minutes on 200 Celcius. They were wonderful! So are
>these Chile Rellenos? Anyway, they tasted great and we'll defenitely try
>this again sometime.
>
>Miss Dewi
>
>BTW My Peters are limp. How come? Should I excite them before they curl?
>Ouch, knuckles are bleeding..........