Recipe - Chili Rellenos Appetizers

Mrs James. D. Moore
(Tommye Ann Hawkins)
1 pound Ground beef
One half cup Onion chopped
One half teaspoon Salt
One fourth teaspoon Pepper
4 ounce Can chopped green chilies
1 One half cup Monterey Jack cheese
Shredded
1 cup Milk
One fourth cup Flour
One half teaspoon Salt
1/8 teaspoon Pepper
2 Eggs beaten
Several dashes hot green
Pepper sauce

Brown beef and onion in a skillet; drain fat. Sprinkle meat with salt and
pepper. Place half the chilies in a greased 1 1/2qt glass ovenproof
casserole dish. Sprinkle with cheese and top with meat mixture. Arrange
remaining chilies over meat. Combine, milk, flour, slat, pepper, eggs and
pepper sauce. Beat until smooth. Pour over meatchili mixture. Bake
uncovered at 350~F for 45 minutes, or until knife inserted in middle comes
out clean. Let cool 5 minutes before cutting into squares.

Formatted by Margaret Garland DFYX18A Source: The Best Little Cookbook in
Texas, Junior League of Abilene.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip