1 (7 oz) can diced green Chiles
2 eggs
Salt and pepper to taste
2 c. (1 lb.) Jack cheese
1 c. milk
1 (7 oz.) can green Chile salsa
Beat egg; add milk, salt and pepper. Chop cheese. Mix all together with Chiles. Pour into greased 9 inch Pyrex. Bake in preheated 375 degree oven for 35 to 40 minutes, until puffed, brown and firm. Heat salsa; spoon over Chili Rellenos. Serves 4
Note: Half of cheese can be Cheddar and the other half Jack cheese.
2 Tbsp. soy sauce
1 garlic clove, minced
1 tsp. ginger
5 oz. chicken, cut into 1 inch cubes
1 tsp. peanut or vegetable oil
1 oz. unsalted shelled roasted peanuts
1 medium red bell pepper, cut into matchstick pieces
¼ c. sliced green onions
1 small canned ready-to-serve chicken broth
1 tsp. cornstarch
In a small glass blow, combine soy sauce and ginger. Add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes.
In 12 inch nonstick skillet, heat oil. Add chicken over medium high heat, stirring frequently, until browned on all sides, 2 to 3 minutes. Add broth and corn starch and stir to dissolve cornstarch until mixture comes to a boil and thickens, 2 to 3 minutes. Pour over rice.
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Inside rolls:
2 (3 oz.) pkg. cream cheese
1 ¼ cube butter
1/8 tsp. pepper
2 c. cubed chicken
1 (4 oz.) can mushrooms
2 cans crescent rolls
1/3 c. finely chopped walnuts
2/3 c. Pepperidge Farm stuffing
Gravy:
4 c. chicken stock
4 Tbsp. cornstarch
Seasoning to taste
Cream the cream cheese with ¼ cube butter and pepper. Fold in chicken and mushrooms. Spread ¼ cup (1 spoonful) mixture on each roll. Fold and seal edges. Dip in melted butter, then roll in stuffing crumbs and nuts. Place on ungreased cookie sheet. Bake at 325 for 20 to 30 minutes, until golden brown.
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3 whole chicken breasts, skinned, boned and halved
2 tsp. crushed garlic
1 tsp. salt
½ tsp. dried oregano leaves
1/8 tsp. coarsely ground black pepper
4 Tbsp. olive oil
4 Tbsp. red wine vinegar
½ tsp. lemon juice
Pineapple rings
In a dish suitable for marinating, place chunks of chicken in a mixture of the next 7 ingredients. Let stand at room temperature for at least 1 hour. Grill chicken. After turning, place pineapple rings on each chicken breast. Continue cooking until tender. Do not overcook. Yield: 4 servings.
