1. Chile Rellenos ( recipe to follow)
2. Taco Salad
3. BBQ Sandwiches
4. Pasta Primevera
5. Meatball Sub casserole - testing it out from Tase of home April 2010
Dessert Lemon Delight Trifle
Doesn't that look yummy- my husband voted for the peanut butter brownie trifle- but i felt lemony. This recipe is also in the taste of home april 2010 issue. I will share it with you if it is delicious.
In celebration of Cinc de Mayo, we will be eating chile rellenos. I live in the southwest so we use green chile. Let me tell you about that first before I get to the recipe. Green Chile looks like this before it is roasted.
Beautiful-huh! But before we cook with them they are roasted. In September the air is filled with this aroma where they are roasting chile- even at walmart they roast them. They roast them like this.
You probably don't have one of these roasters at home but you can go Here to see how to roast your chile- or you can also use poblano peppers for rellenos. When they are roasted they will look like this.
Now you are ready to do some cooking. To begin get your chile ready. Peel the skin off the peppers. Make a slit in the pepper and clean out the seeds. Then you cut cheese strips and slide it in the pepper- now it is ready for the batter.
1 C sifted flour
1t baking powder
1/2 t salt
3/4 C cornmeal
Sift flour, baking powder and salt in to med. size bowl. Stir in cornmeal. Beat eggs in a small bowl until frothy. Stir in milk and pour mixture into dry ingredients. Stirring until well blended.
Dip your chiles in the batter and fry up in hot oil and you get this yummy meal.