Chili Rellenos Casserole

Chili Rellenos Casserole
recipe from Bonnie at Just A Pinch
this recipe is DELICIOUS I love the crispy edges the best lol. I used green peppers instead of red and also used med cheddar instead of sharp because thats what I had but this is EXCELLENT:)

1	pound ground sirloin
1/2	cup chopped onion
3/4	cup red bell pepper
1	teaspoon olive oil
1/2	teaspoon salt
1/4	teaspoon pepper
1/2	teaspooon garlic powder
1	teaspoon cumin
1/4	teaspoon allspice
2	4 ounce cans chopped green chilis
1 1/2	cups shredded sharp cheddar cheese, and a little more for the top of the casserole
1	cup milk
1/2	cup sour cream
1/4	cup flour
4	eggs beaten
	dash of tobasco
	toppings of sour cream, black sliced olives and chopped green onions Directions 1 In a medium sized skillet, add the olive oil and saute the onion, garlic and bell pepper with a pinch of salt until onion is translucent. 2 Then add the ground beef and season with salt and pepper, cumin, allspice and cook until just browned (cooked through). It is going in the oven so don't overcook the beef. 3 Set your skillet at an angle and allow all the fat to drain away from the beef mixture. Soak up the grease with a paper towel and discard. 4 In a 10 x 6 x 1 1/2 inch baking dish add one can of the chilis, spread evenly over bottom of dish. 5 Sprinkle with the sharp cheese and then add the drained ground beef mixture, spreading evenly. 6 Add the second can of chilis over the meat. 7 In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs and dash of tobasco. Whisk well until smooth and pour this mixture evenly over the dish. 8 Bake at 350 degrees for 45 to 50 minutes until it is set. Add some cheese to the top about ten minutes before the dish is done. If the dish is not brown enough when cooking time ends, turn the oven on broil, watch carefully so it doesn't burn, only takes about five minutes or so. Cut into squares to serve and top with sour cream black olives and chopped green onions. Enjoy!

To Try: Junior's Cheesecake

Junior's Cheesecake from the Soulfoul Recipes newsletter



Don't know where they got Junior's Cheesecake recipe?? I
happen to have it also for at least 40 years.

8 Graham crackers or enough to cover bottom and up sides halfway.
1 pound plus 14 ounces cream cheese
7/8 cup sugar (l tblsp less than 1/2 cup)
2 tablespoons cornstarch
1 extra large egg
1 teaspoon of vanilla
1/2 cup heavy cream

IN A MIXING BOW, CREAM CHEESE UNTIL LIGHT AND FLUFFY. GRADUALLY
ADD TGHE COMBINED SUGAR AND CORNSTARCH. BEAT IN EGG, THEN
VANILLA AND HEAVY CREAM. POUR INTO A WELL GREASED 7 INCH PAN
WITH GRAHAM CRACKER CRUMBS ON BOTTOM OF PAN. BAKE IN A
PREHEATED 450 DEGREE OVEN FOR APPROX. 40 TO 45 MINUTES OR UNTIL
TOP IS GOLDEN BROWN. COOL FOR 3 HOURS, THEN REFRIGERATE 15
MINUTES BEFORE SERVING.

This recipe was in the DAILY NEWSPAPER years and years ago. In
fact I could not find a 7" pan so I went to Junior's and the
chef gave me 2 throw away tins. Terry

Chili Seasoning Mix

To Try Soon:

Chili Seasoning II

• 1/4 cup all-purpose flour
• 4 teaspoons chili powder
• 1 tablespoon crushed red pepper
• 1 tablespoon dried minced onion
• 1 tablespoon dried, minced garlic
• 2 teaspoons white sugar
• 2 teaspoons ground cumin
• 2 teaspoons dried parsley
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1/4 teaspoon ground black pepper

Directions

1. In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container.

Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes

recipe found at allrecipes click here
this will be my go to recipe from now on, DELICIOUS

Ingredients

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.