Recipe - Stuffed Anaheim Chiles With Oregano Vinaigret

5 lg Anaheim chiles, halved,
Seeded and pith removed.
4 ounce Pkgs. garlic and herbs
Cheese spread, room temp
3 tablespoon Shallots, minced
One fourth cup Celery heart, minced
1 tablespoon Anaheim chile, minced
(cut one up for this)
One half teaspoon Coarsely ground black pepper
One fourth teaspoon Anchovy paste
2 tablespoon Imported romano, grate fresh
One half teaspoon Dried cilantro, crumbled
One half tablespoon Dion mustard
4 tablespoon Bread crumbs, seasoned

VINAIGRETTE
3 tablespoon Red wine vinegar
4 tablespoon Xvirgin olive oil
1 teaspoon Oregano, crumbled
One half teaspoon Garlic powder
1 pn Black pepper
2 Pencilerasersized pieces
Anchovy paste

Preheat oven to 375F. Mix all ingredients well except those for
vinaigrette. Grease large baking sheet with Pam or olive oil. Stuff chile
halves with mixture, mounding slightly. Bake 30 minutes on baking sheet
till slightly browned. Vinaigrette: mix all ingredients together. Stir
before serving. Place 2 halves on each plate and drizzle with vinaigrette;
serve immediately. Serves 4.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini