Kitchen Krafts

By Julie Wardell

Chili Relleno Casserole

2 cans (7 ounces/198 g each) whole green chilies, drained

8 ounces Monterey Jack cheese

4 eggs

1 1/2 tablespoons milk

3 1/2 tablespoons flour

1/4 teaspoon salt

l cup grated cheddar cheese

salsa

sour cream

1. Grease a 9″ x 13″ (23 cm x 32 cm) baking dish.

2. Place the chilies in a single layer in the baking dish.

3. Cut the first cheese into enough equal-size sticks to match the number of chilies. Carefully put a cheese stick inside each chili.

4. Separate egg whites and yolks into two large bowls.

5. Whip whites at high speed until they hold high moist peaks.

6. Add milk, salt, and flour to yolks and beat until smooth.

7. Gently fold yolks into whites, then immediately spread over chilies.

8. Quickly top with cheddar cheese and bake at 350° F (175° C) for 16–20 minutes. Serve with salsa and sour cream.

Fried Corn

3 tablespoons butter or margarine

1/2 cup chopped onion

1 can (17 ounces/482 g) corn, drained

1. Melt the butter in a skillet. Add the onion and cook until tender.

2. Stir in the corn and fry until heated through.

Fruit Salsa Dip

2 cans (11 ounces/312 g each) mandarin orange segments, drained

1 large banana, chopped

1 can (8 ounces/227 g) crushed pineapple

1 package tortilla chips

Cut orange segments in to thirds, then combine with the banana and undrained pineapple. Serve the salsa dip with the tortilla chips.

Illustrated by Dick Brown

Photos by John Luke