Recipes
Chiles Relleno
from Karen Brownell
28-oz can mild whole green chiles
1 cup milk
6 eggs, lightly beaten
4 Tbsp flour
½ tsp dried oregano
½ tsp baking powder
½ tsp salt
1 tsp dried basil
2 pounds cheese (Monterey Jack and Sharp Cheddar, or Colby-Jack)
Drain and wash chiles, removing seeds. Cut Jack cheese into sticks. Stuff each chile with a stick of cheese. Line up stuffed chiles in a greased 9 x 13-inch casserole dish.
Mix remaining ingredients except cheese and pour over cleaned chiles. Top with grated cheeses. Bake at 350° for 30-35 minutes. Serve when cheese has set up.
Monster Cookies
from Megan Miller
6 eggs
1 ½ pound peanut butter (24 oz)
1 Tbsp brown sugar
1 ½ tsp Karo syrup
1 pkg chocolate chips
8 ounces M&Ms (1 cup)
½ pound butter (2 sticks)
2 cups white sugar
1 Tbsp + 1 tsp baking soda
1 ½ tsp vanilla
9 cups quick oats
optional: Nuts or Coconut
Cream sugars, butter, peanut butter, and eggs. Add all other ingredients and mix well in large bowl.
Scoop cookie dough onto baking sheet. Bake at 350° for 12 minutes. If cookies are small, bake 8 to 12 minutes.
Cool on wire racks or newspaper. May be frozen or refrigerated.
Makes about 5 dozen 3-inch cookies.
Pizza Dough
1 envelope yeast
½ cup lukewarm water
1 tsp salt
1 ½ to 2 cups flour
1 Tbsp olive oil
Dissolve yeast in water. Add salt and flour. Knead on floured work surface until you have a smooth and shiny dough.
Place in a large bowl that has been greased with olive oil. Cover with towel, let rise for 2 to 3 hours.
Punch down dough, stretch and pull to fit pizza pan that has been greased with olive oil. Add toppings. Bake at 450° for 20 minutes or until done.
Roasted Garlic Potato Soup
6 medium baking potatoes, peeled and cut into 1-inch pieces (about 2 lbs)
2 Tbsp olive oil
½ tsp pepper
6 cloves garlic, peeled
1 medium onion, chopped
2 cans (14.5 ounce) chicken broth
1 cup water
1 cup whole milk
Salt
Grated cheese, Colby or cheddar
Preheat oven to 425°F. Place potatoes in shallow pan with 1 Tbsp oil and pepper, stir to coat. Bake 25 minutes uncovered. Turn potatoes and add garlic cloves. Bake about 20 minutes or until potatoes are browned.
In 3-quart saucepan, heat oil and cook onion 5 minutes.
Set aside 1 cup roasted potatoes. Add rest to saucepan. Stir in broth and water. Simmer, covered, 20 minutes. Spoon half into blender and blend smooth. Repeat with other half, return to pan.
Stir in milk. Serve with cheese and reserved potato.
Notes: Could use a little more garlic, especially if the cloves are small. I did not reserve any potato as I was making ahead of time. I waited until I reheated it to add the milk. Don't forget to add salt! Makes about 4 or 5 dinner-size servings.
Cheese Vegetable Fondue
2 cups (8 oz) shredded cheddar cheese
2 cups (8 oz) shredded Monterey Jack cheese
1 package (8 oz) cream cheese
1/4 cup milk
1/4 cup white wine
1/4 cup green onions, chopped
1/4 cup frozen chopped spinach, thawed and drained
1 tsp cayenne pepper
1 tsp dry mustard
1 tsp garlic powder
1 tsp coarse ground black pepper
Over medium heat combine wine, milk, and cheeses, stirring until melted. Add remaining ingredients and stir blended. Serve in fondue pot.
Serve with cubes of bread (sourdough or French), cherry or grape tomatoes, blanched broccoli, and cubes of steak.
Chocolate Fondue
2 cups milk chocolate, chopped into pieces
3 Tbsp half and half
3 Tbsp Grand Marnier
Melt all ingredients over low heat in fondue pot. Stir until completely melted.
Serve with grapes, strawberries, and cantaloupe. I also had Granny Smith apples, but I forgot to put them out. :)
Macaroni and Cheese
from Karen Cheetham
8 oz package elbow macaroni
2 cans evaporated milk
2 to 3 cups shredded cheddar cheese
1 to 2 Tbsp chopped onion (or dried minced onion, about 1 Tbsp)
Cook macaroni, rinse with cold water and drain. Mix all ingredients in a greased casserole dish or 9x13 pan. Bake uncovered at 350° for 45 minutes or until browned and bubbly.