'The girls' as we affectionately call our hens are laying which means seven to nine eggs a days. That's a lot of eggs piling up. Some go down the road to my son's family, some go to friends and soon I will be selling some but I still need to find ways to use eggs. I was looking through my original new brides recipe box and came across this recipe for Chili Rellenos.
Let's go back a minute and examine that last sentence. Back when I was a young bride almost 45 years ago it was common practice to ask bridal shower guests to bring a recipe card to the party to fill a recipe box for the new homemaker. I still have that box and for many, many years it was my go to recipe resource for tried and true, sure to please family food.
Food Network may have taken over this function for the modern bride but it sure is fun to look back through those recipe cards, each written in a different hand and remember the women who wrote down their favorite recipe for me. Most of the women who wrote those cards are passed away. Mothers, Aunts and Sisters I will never see in this life again but who will always be remembered through their food.
Cousin Dorothy's Chili Rellenos
1 4 oz can of Ortega Chilies
1 sml can tomato sauce
1 can black beans, drained and rinsed
2 cups of taco cheese (mix of cheddar and jack cheese)
4 eggs separated
1 can evaporated milk
1 tbsp flour
Mix chilies, cheeses and beans in a greased 8" square pan.
Separate eggs. Beat whites until stiff and set aside.
Mix flour, milk and yolks together.
Fold whites into yolk mixture, don't worry too much just make sure they blend together. Pour over chilies and cheese in grease pan.
Dribble with tomato sauce.
Bake for 1 hour at 350*
As you can see I cut the recipe in half from the original because there's just two of us and added black beans to up the nutrition.
Until next time,