#4) Chiles Rellenos

Adapted from familycircle.com

8 medium-size poblano chile peppers
4 ounces Monterey Jack cheese
4 eggs, separated
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/3 cup vegetable oil
1 can (10 ounces) prepared enchilada sauce
Sour cream, if desired

Place chiles on a cooking sheet, and blacken under the broiler for about 5 minutes, turning frequently. Transfer chiles to a bowl; cover with plastic wrap. Let rest 5 minutes to soften. Uncover and cool to room temp. Peel skin from chiles.

With a small knife, cut a slit down long side of chile. Carefully remove seeds and membranes. Cut cheese into 16 thin slices. Tuck 2 slices into each chile and secure opening with a toothpick.

Beat the 4 egg whites, salt and cream of tartar to stiff peaks. Fold in yolks.

Heat oil in a large skillet over medium high heat. Dip one chile into egg mixture, then transfer to hot oil. Repeat with two or three more. Cook about 4 minutes, turning on all sides. Repeat with remaining chiles, keeping cooked chiles warm in a 200 degree oven.

Serve with heated enchilada sauce and sour cream, as desired. Serves 4.

NOTE: Canned whole chiles may be used.

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#3) European Hunter's Stew

1 1/4 lbs. stew beef, cut into pieces
2 T. flour
1/2 t. salt
1/8 t. pepper
4 slices bacon, cut into pieces
1 onion, sliced
2 3/4 cups water
1 T. red wine vinegar
1 clove garlic, minced
1 beef bouillon cube
1 cup sliced carrots
1/4 cup rice
1 green pepper, cut into pieces

Dredge the beef in the combined flour, salt and pepper. In a large kettle,cook the bacon until crisp; drain and reserve. Brown the onion in the bacon drippings. Remove and reserve. Brown the beef in the remaining drippings. Then add the water, vinegar, garlic and bouillon.

Cover and cook 1 to 1 1/2 hours. Add the carrots and cook, covered, 30 minutes. Stir in rice, cover and cook 10 minutes. Add the reserved onion and the green pepper; cover and cook 10 minutes. Stir in the bacon and serve. Serves 4.

The cooking time for this recipe is about 3 hours, but it makes a very hearty meal.

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#2) Bread and Butter Pickles

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4 quarts sliced cucumbers
6 sliced onions
2 chopped green peppers
3 cloves garlic
1/3 cup coarse-medium salt
5 cups sugar
3 cups cider vinegar
1 1/2 t. tumeric
1 1/2 t. celery seed
2 T. mustard seed

Slice cucumbers thin and place in a large kettle or container. Add the onion, green peppers and whole garlic. To this mixture add the salt. Cover with ice and mix well. ( I use my hands.) Let stand 3 hours then drain well. Combine the remaining ingredients ; pour over the cucumber mixture. Heat just to a boil. Seal in hot, sterilized jars. Makes 8 pints.

This is one of the easiest and most delicious canning recipes that I know of. AN OLD FAMILY RECIPE

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#1) Pumpkin Pie

Adapted from Publications International Ltd.

1 unbaked pie shell
1 16 oz. can solid pack pumpkin (2 cups)
1 14 oz. can sweetened condensed milk
1 egg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 425 degrees Fahrenheit. In a blender, combine all ingredients except pie shell. Blend well. Pour into pie shell. Bake 15 minutes. REDUCE oven temperature to 350, bake an additional 35-40 minutes longer or until a knife inserted near edge comes out clean. Cool. Serve garnished with whipped cream.
NOTE: Using real pumpkin makes this an exceptional dessert and is well worth the extra effort. Cut a small pumpkin, scoop out the seeds, and slice into strips; peel, cut pumpkin into chunks. Cook in enough water to cover until soft. Drain well and measure 2 cups to put into blender in place of canned pumpkin. I don't think you'll go back to canned pumpkin again.

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The Lucky Seven (and 7 Deadly Sins)

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As far back as I can remember, I have loved to cook, bake and eat. Being the responsible middle child, my mother taught me my way around the kitchen at a young age. When she decided to work outside the home, she would leave instructions for me on how to start a dinner for 5. As time went on, I enjoyed growing my own food. Today I still love to cook, bake and eat. Life is short, so let's eat dessert first.

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