Chili Rellenos

My husband loves Mexican food and when it comes to gardening he always over does it especially with tomatoes, tomatillos, and all kinds of peppers. He took some of our excess up to the school to give to one of the teachers he told her she could have this bag of "goodies" on one condition, give some instructions to make chili rellenos. So we used her advice and instructions and this is what we come up with. They were quite delicious!

Chili Rellenos

Yellow chilies

Cheese (any flavor, cheddar, mozzarella, Monterrey jack)

Eggs, separated, mix whites till stiff peaks then fold in beaten egg yolks add a couple pinches of salt (I used 3 eggs and there was plenty for 5 chilies)

Flour

salt

First roast the peppers and then put them in a bag to sweat and then remove the skins. Just below the stem make a slice down the side just big enough to slide the cheese stick in. Put the flour on a plate and lightly coat the pepper. Then dip the pepper in the egg. Place in a pan of hot grease to cook till golden brown. Place on a paper towel to remove excess grease.

Penne Pasta With Tomatoes and Basil

This is actually a recipe I got from Christine when she lived in South Dakota. One of our favorite pasta recipes. The red pepper flakes give it a kick so if you don't like spicy, you might want to cut that in half.

Penne Pasta with Tomatoes and Basil

6 TB olive oil
1 1/2 Cup chopped onion
1 tsp minced garlic
2 quarts tomatoes
2 tsp dried basil or 1/4 C finely chopped fresh basil
1 1/2 tsp dried crushed red pepper flakes
2 tsp chicken bouillon (can use chicken broth if you drain the tomatoes)
1 lb. penne or rigatoni
2 12 Cups grated Havarti cheese (I use mozzarella or Monterrey or cheddar)
1/3 C sliced olives (optional)
1/3 C grated Parmesan cheese

Saute onion in 3 T olive oil. Add tomatoes, basil, garlic and red pepper flakes. Bring to a boil and break up tomatoes. Add bouillon and simmer for an hour and ten minutes, stirring occasionally. Season with salt and pepper. (Can be made ahead of time and kept in refrigerator two days or frozen. Reheat before using.)

Preheat oven to 375 degrees. Cook pasta and drain. Toss with 3 T olive oil. Pour sauce over pasta and stir to blend. Mix in shredded cheese. Pour into greased 13 x 9 pan. Sprinkle with olives and then Parmesan cheese.

Bake about 30 minutes. Remove from oven and sprinkle with fresh chopped basil.

Summer Squash Casserole

Summer Squash Casserole

Got this recipe from a Taste of Home some time ago. It was sent in by Katherine Metz of Florida and is a recipe for two servings. Even though there are only two of us at home, I frequently have guests for dinner so double or triple the recipe. I forgot to take the picture till after dinner was over and all that was left was the tiny serving that appears above.

2 small yellow summer squash sliced
1/4 C chopped onion
1/2 tsp salt, divided
1 egg
1/4 C mayonnaise, (not light or fat free)
2 tsps sugar
pepper to taste
1/4 C shredded cheddar cheese
2 TBS crushed cornflakes
1/1/2 tsps butter, melted

In a small saucepan, combine squash, onion and 1/4 tsp salt. Cover with water and bring to a boil. Reduce heat and simmer uncovered for 2 minutes or until squash is crisp-tender. Drain.

In a bowl, beat the egg, mayonnaise, sugar, pepper and remaining salt until well blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter and sprinkle over top. Bake, uncovered at 350 degrees for 25-30 minutes or until golden brown and bubbly. 2 servings.

Onion and Cheddar Biscuits

This recipe is from Elaine Sweet in Dallas, Tx., and out of Taste of Home. I made a few changes as I think the altitude makes some difference in the liquid. They are tender and delicious.

Onion and Cheddar Biscuits

1/2 C finely chopped sweet onion
8 TBS butter, divided
1/2 C balsamic vinegar
2 C flour
2 TBS sugar
1 TB baking powder
!/2 tsp garlic salt
1/2 tsp pepper
1/8 tsp. cayenne pepper
1 C shredded cheddar cheese
4 green onions, chopped
1/2 C buttermilk (I had to add more, probably used 2/3 C)

In a small skillet, saute sweet onion in 2 TBS of the butter till tender. Add vinegar;cook and stir until liquid is evaporated. Let cool.

In a small bowl, combine the flour, sugar, baking powder and seasonings. Cut in remaining butter until mixture resembles coarse crumbs. Add the onion mixture, cheese, and green onions. Stir in buttermilk with a fork just until moistened.

Turn onto a lightly floured surface; knead 6-8 times. Pat or roll out to 1/2 in. thickness; cut and place 2 in. apart on a greased baking sheet. Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm.

Chocolate Zucchini Bread

This is another great recipe from Sisterscafe. A great twist for zucchini bread.

Chocolate Zucchini Bread
Beat 3 eggs
2 c. sugar
1 c. oil
2 tsp vanilla

Add:
2 c. grated zucchini
2 1/3 c flour
1 tsp cinnamon
1/4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/3 c. cocoa
choco. chips (optional if you just can't get enough choco. I use mini chips.)

Pour Batter into greased and sugared loaf pans. (this makes a sweet and crispy crust)
Bake at 350 for 40-45 min.