Chile Rellenos

Chile Rellenos: LadyD Books
Mellow Yellow Monday Meme
Recipe for Chile Rellenos

Preheat oven 350 degrees

1 can whole chiles (7oz.)
3 eggs
2 c. milk
1 c. flour
1 lb. jack cheese
1 tsp. salt

Layer chiles and cheese in buttered 13 x 9 pan. Beat eggs, milk, flour and salt. Pour over cheese and chiles.

Bake 350 degrees for 45 mins. Let set awhile Serves 6-8.

Rellenos and Salad: LadyD Books

Recipe for Corn and Pepper Salad With Garlic Salsa

12 oz. fresh or frozen whole-kernel corn
1 green bell pepper, seeded
1 red bell pepper, seeded
1/2 cucumber, diced.


4 or 5 cloves garlic, chopped
2 tablespoons red-wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 green chili, seeded and chopped
5 tablespoons olive oil
5 tomatoes, skinned, seeded and roughly chopped
small bunch fresh cilantro

Put the corn in a pan. Cover with water and bring to a boil, then simmer for 2-3- mins. Drain, then cool and put in a bowl. Cut the peppers into small dice and add to the corn with the cucumber.

To make the salsa, put the garlic, vinegar, cumin, oregano, chili, and a little salt into a small blender or food processor. Blend until finely chopped. Add the oil and blend to mix. Add the tomatoes but only  blend in short bursts, so they still look partly chopped. Stir into the salad with the cilantro. Serves 6-8

Tio’s Flan de Naranja

Serves 4-6:

Preheat oven to 350 degrees F (175 degrees C).


5 egg yolks

1 cup white sugar

3 cups heavy cream

1 cup half-and-half cream

1 vanilla bean, split and scraped

1 orange peel

1/2 fluid ounce orange liqueur

2 ounces candied orange peel, grated


In a medium bowl, beat eggs and yolk. Beat in sugar until smooth. Set aside.  In a large saucepan over medium heat, combine cream, half-and-half, the vanilla bean and its scrapings, and the peel of one orange. Heat until bubbles form at edges of liquid, reduce heat to low and simmer 15 minutes. Remove orange peel. Beat hot cream into egg mixture, a little at a time, until all is incorporated. Stir in orange liqueur. Pour into 4 to 6 individual custard cups.

Line a roasting pan with a damp kitchen towel. Place cups on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cups.

Bake in preheated oven 45 to 60 minutes, until set. Let cool completely.  Sprinkle candied orange peel on top of each cup before serving. Yum!

Happy Eating!