artichoke puffs / broccoli-cheese mini quiches / cream cheese penguins / olive cheese balls / feta-stuffed artichoke bottoms / stuffed tomatoes
buttery sugar cookies / caramel pecan pie / chocolate macadamia nut pie / chocolate mousse holiday pie / cream puffs / lemon bars / peanut blossoms / perfect chocolate frosting / ultimate chocolate cookies / more cookies
crab and tomato quesadillas / chile relleno casserole / speed lasagna / spinach-mushroom quiche / muchos taquitos
balsamic vinaigrette / grandma marion’s butterhorn rolls / jay’s signature pizza crust / lemon bread / spinach cheese dip / tomato tart
appetizers / brunch / halloween
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CHILE RELLENO CASSEROLE

1 large can Ortego chiles
1 lb. grated cheddar cheese
1 lb. grated Jack cheese
1 large can evaporated milk
4 eggs, separated
3 tbsp. flour
2 cans tomato sauce

 Alternate chiles and cheeses in layers. Add milk, flour, salt and pepper to egg yolks. Beat and fold in egg whites gently. Pour over child preparation. Bake at 325° loosely covered with aluminum foil. Remove cover, pour tomato sauce on top and bake 1/2 hour more.
From Jeanne Farrington
Notes: Don’t use the tomato sauce. Bake for about an hour. Use fresh chiles. Alternatives: roast Anaheim chiles (about a dozen), chop jalapenos and habeneros and throw in raw. Oven roast or grill red peppers, red onion and Mexican squash. The basic cheese, milk, egg deal is enough for a 9x13" pan.