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The LDSCN Weekly Recipe Archive Three Pepper Recipes

From the Southern Living site Chiles Rellenos

• 3 (4 oz) cans whole green chiles (drained)
• 1 (8 oz) package Monterey Jack cheese (cut into strips)
• 4 eggs (separated)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2/3 cup all-purpose flour
• Vegetable oil
• 1 (16 oz) can stewed tomatoes

Rinse chiles, and remove seeds. Put a cheese strip inside each chile. Combine egg yolks, salt, and pepper, mixing well. Beat egg whites (at room temperature) until stiff peaks form; fold egg whites into yolks. Dredge chiles in flour; dip in egg mixture. Brown on both sides in a small amount of hot oil; drain on paper towels. Place chiles in a lightly greased 13x9" 2-inch baking dish. Pour tomatoes over chiles. Bake at 350 for 30 minutes Yields about 9 chiles.

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Homestyle Salsa

• 1/2 teaspoon salt
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon of oil
• 1/2 cup beer
• 1 teaspoon ground cumin
• 1 green pepper, diced
• 3-4 tomatoes, peeled and diced
• 1/2 cup cilantro or flat parsely, chopped
• 2 sweet/hot peppers, finely chopped
• additional hot peppers or pepper sauce, to taste

In a medium saucepan, saute onion in oil for 2 minutes, or until slightly softened. Add remaining ingredients except cilantro or parsley, and barely bring to a boil. Remove from heat. Stir in cilantro or parsley. Allow to cool for 30 minutes. Serve chilled or at room temperature. Add a squeeze of fresh lime juice, if desired.

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Cheese Casserole
from meals for you.com
Prep: 15 min, Cook: 55 min.

• 1 Tbs. unsalted butter
• 1 red bell pepper, seeded and cut into 1/2 inch dice
• 4 white bread slices, cubed
• 3/4 cup shredded cheddar cheese
• 5 eggs
• 1 cup whole milk
• 1 tsp. dry mustard

Preheat oven to 350°F. Melt butter in a heavy nonstick skillet over medium heat. Sauté bell pepper 4-5 minutes or until softened. Remove from heat. Layer a buttered baking dish with bread cubes. Sprinkle bell pepper over bread and top with cheese. Combine remaining ingredients and salt and pepper to taste in a bowl and mix thoroughly. Pour over bell pepper mixture. Bake about 50 minutes or until center is set.

This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4.

Per serving: calories 340, fat 19.5g, 52% calories from fat, cholesterol 304mg, protein 18.3g, carbohydrates 21.9g, fiber 0.9g, sodium 404mg.

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Home remedies (THIS IS JUST FOR YOUR INFO.)

When you have an ache or pain, chances are you head to your local drugstore for a cure. But relief may be as close as your kitchen cabinet. As part of our month-long campaign to keep you "Healthy For Life," here are some home remedies that could offer a cure and save you cash.

What did great grandma keep around the house for aches and pains? Would you believe hot peppers? There's actually a pain relieving property in hot peppers that can soothe what ails you -- painful joints, sprains, even bruises.

"That pain relieving property has been proven scientifically," says home remedy expert Susan Moyers. "Chili peppers, jabanero and jalapeno peppers, all of the hot peppers contain a substance called capsaisin."

You can even find capsaisin in some over-the-counter preparations. Or, try making one yourself: mix one part cayenne powder with five parts Vaseline or other petroleum jelly. Simply rub it into the painful area.

How about some help for those annoying insect bites or bee stings? Susan suggests squeezing lemon juice on the bite to take the itch away. You can also use vinegar or an onion. Both work very well.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 21 Nov 00