RE: [CH] chiles in the north
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Sat, 18 Sep 1999 09:46:49 -0700
I prefer that method too, when making a bunch, I spray an oblong baking
dish, spread some beaten egg mix, layer withthe stuffed chiles & add more
egg - bake @350 about 15-20 minutes (till egg is solid), remove from oven,
slice between the peppers, lift out & serve
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund.bloechl@lmco.com Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com LMnet: 8-326-5432
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[or] Operator Assist: 1-800-725-5079, pin 408-539-5146
> ----------
> From: Doug Irvine[SMTP:dougandmarie@home.com]
> Reply To: dougandmarie@home.com
> Sent: Saturday, September 18, 1999 9:37 AM
> To: Bloechl, Sharen Rund
> Cc: chile-heads@globalgarden.com; 'margaret lauterbach'
> Subject: Re: [CH] chiles in the north
>
>
>
> Big snips<<<<
> >
> > If push comes to shove - canned Ortegas are a good substitute - take
> them
> > out of the can, slit open down one side, sprinkle to taste w/your
> favorite
> > pepper powder, add the cheese, fold the pepper edges over the cheese,
> roll
> > in coating mix & cook
> >
> We do that quite a lot, but use our own peppers, which Marie roasts, and
> then removes the skin and seeds, and then we stick em in a little jar
> and freeze them....but to use them? Rather than a coating mix, which
> entails deep frying them, I mix up an egg, with 1 tbls water, and place
> some of that in a non stick pan, wait until it sorta sets, then place
> the stuffed pepper on one side of it, and fold the other side around
> it...voila! a chile relleno, not deep fried, and the one egg will do at
> least two..Doug in BC
>