Recipe - Chiles Rellenos

6 lg Chile peppers
One half pound Ground beef
One half cup Raisins
1/3 cup Almonds; chopped fine
(optional)
Onion & garlic to taste
2 Eggs; separated
1 pound Tomatoes
Salt to taste

See index for 'Preparing Chile Peppers'. Pull off skin. Saute meat,
raisins, almonds (if desired), and some onion & garlic in a little oil
until onions are tender & meat is browned. Split peppers on one side, fill
with meat mixture, fasten with toothpick & roll in flour. Beat egg whites
until stiff, then add yolks. Dip peppers into this batter & brown in oil.
Make sauce by combining tomatoes, more onion, garlic & salt in a blender &
mixing well. Place stuffed peppers into this sauce.

MRS GOODWIN (LAURA) SHAPIRO

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.