Chile Rellenos Casserole

Chile Rellenos Casserole

Ingredients

• 2 fresh poblano, Anaheim, or green sweet peppers

• 1 cup shredded Monterey Jack w/ jalapeno peppers or Mexi-blend cheese (4 oz)

• 3 beaten eggs

• 1/4 cup milk

• 1/3 cup flour

• 1/2 tsp baking powder

• 1/4 tsp cayenne pepper

• 1/8 tsp salt

• 1/2 cup same cheese as above

• Picante sauce (optional)

• Dairy sour cream (optional)

Directions

1. Quarter the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square baking dish. Top with 1 cup of the cheese.
2. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour egg mixture over peppers and cheese.
3. Bake, uncovered, in a 450 degree F oven about 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts. If desired, serve with picante sauce and sour cream. Makes 4 servings.

Cucumber Salads

Cucumber, Tomato, Green Onion Salad

Ingredients

• 2 medium tomatoes, sliced and quartered
• 1 large cucumber, peeled and sliced
• 4 green onions, chopped
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup cider vinegar
• 1 cup water

Directions

In a bowl, combine the tomatoes, cucumber and onions. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and water. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Yield: 8 servings.




Creamy Cucumber and Tomato Salad (Ukrainian) 

Ingredients: 
3 medium tomatoes, cut into 1″ pieces
2 medium cucumbers, cut in half and sliced
1/2 medium onion, thinly sliced
1 large garlic clove, pressed (2 cloves if you love garlic!)
3 Tbsp mayo
2 Tbsp sour cream
1/8 tsp pepper
Salt to taste

Directions:
1. Combine all of the prepared vegetables in a medium bowl.
2. In a small bowl, combine mayo, sour cream, garlic and pepper. Mix well.
3. Mix the dressing into the vegetables. Add salt to taste just before serving.