|CHILE RELLENO CASSEROLE|
1 1/2 cups half & half
canned whole green chiles, drained and flattened out (2-3 small cans)
5-6 tbsp. flour
lots of Monterey Jack cheese, grated
lots of Cheddar cheese, grated
(mix the two cheeses together)
After greasing an 9 x 13 inch baking pan, place a deep layer of grated cheese (about an inch deep). Place green chilies over the cheese so that they form a green layer. Repeat these two layers of another inch of mixed cheese and then chilies. Beat eggs, add half & half, and flour. Pour on top of cheese/chile layers. Dribble a few spoonfuls of salsa across the top of the casserole. Bake 45 minutes in a 350 degree oven. It will be golden brown and puffy. I don't use salt or any other seasonings, although some recipes suggest adding baking powder and salt. Enough cheese takes care of it.
- 2 pounds mixed dried fruit, such as apricots, apples, cherries, cranberries, figs, peaches mangoes, and raisins (coarsely chopped, if desired)
- 1/2 cup dry sherry or Madeira (may substitute chicken broth for a nonalcoholic version)
- 8 tablespoons (1 stick) salted butter
- 1/2 cup light or dark brown sugar (packed)
- 4 teaspoons curry powder
- 1 teaspoon ground cumin, and some garam masala if you have it.
- 1 cup low-sodium chicken broth (may substitute vegetable broth or water)
Combine the fruit and sherry or Madeira in a large bowl; cover and let sit overnight (to macerate). Most of the liquid should be absorbed.
Preheat the oven to 350 degrees.
Melt the butter in a large ovenproof skillet or saute pan over medium heat. Add the brown sugar, curry powder and cumin; cook for a few minutes, stirring to combine. Add the chopped fruit and toss to coat evenly, then add the broth and mix well. Transfer to the oven and bake for 45 minutes to 1 hour, stirring the mixture every 15 minutes or so to prevent burning. The fruit should be evenly coated and glazed.
Serve warm, cold or at room temperature.