Recipe for...Chiles Rellenos


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Chiles Rellenos This recipe is rated : 0 Recipe Ingredients 8 to 10 7-inch green chiles (Anaheims, poblanos), roasted and peeled 3/4 pound grated mild Cheddar (about 3 cups) 1/2 cup all-purpose flour 2 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper vegetable shortening for frying 4 large egg yolks, beaten 4 large egg whites, beaten until foamy 1/4 pound grated sharp Cheddar (about 1 cup) prepared salsa (optional) Cooking Procedures Preheat broiler. Carefully cut a lengthwise slit in each chile and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles. In a large saucepan, heat 1/2 inch shortening to 3750F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes. With a slotted spoon transfer chiles (careful they are delicate!) to paper towels to drain. Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: se of preparation. The following suggestions from the Food Administration may prove helpful when buying or making candy. WAR SWEETS There are at least four groups of candy that contain a minimum instead of a maximum amount of sugar, and they also contain other pure and wholesome ingredients which are plentiful. 1. The first group includes chocolate coated candies with nut and fruit centers, the old fasihoned chocolate creams with the bitter-sweet coating, and such candies as Nougat
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