CHILI RELLENO CASSEROLE

FROM:  

The Steinbeck House Cookbook

Compiled by The Valley Guild,Salinas, California

132 Central Ave, Salinas, CA 93901

YOU WILL NEED:

For the Casserole:

1 lb ground beef (I used 80% lean)

1/2 c. onion, finely chopped

1/2 tsp salt

1/4 tsp pepper

8 oz can chopped green chilies

2 oz Jack cheese, shredded

6 eggs

1/2c.flour

2 c.milk

1/2 tsp salt

Dash of Tabasco sauce

For the Red Sauce:

1 Tbs oil

1 small onion, sliced

1 clove garlic, finely chopped

1 cup crushed tomatoes

1/4 tsp salt

1/4 tsp oregano

[Note:  I used fresh tomatoes and oregano in the sauce, as well as increasing the garlic to 2 cloves. In the casserole, I increased the cheese to 3 oz.]

INSTRUCTIONS:

For the Casserole:

Brown together the ground beef, onion, salt, and pepper.  Add diced green chilies. [Note:  Recipe doesn’t specify, but I drained the chilies.]  Add grated cheese.  Put into 6x 10 in greased pan.

Beat the eggs until frothy; add the flour and blend well.  Add the milk and remaining casserole ingredients and beat until smooth  Pour over chili-meat mixture.  Bake at 350 degrees for 50 mins, or until custard is set.  Let stand 10 mins to firm up custard before serving.  Serves 8. Serve with Red Sauce.

For the Red Sauce:

Saute the onions and garlic in oil.  Add remaining ingredients and bring to a boil and simmer. [NOTE: Recipe doesn’t specify how long, I simmered it for about 25 minutes.] Pour over casserole when ready to serve.

COMMENTS AND OBSERVATIONS:

To be honest, I expected this recipe to create more of a ”stand-out” dish than it delivered.  It was tasty but not something I would rave about or serve for company.  I felt it fell short of the reputation the Steinbeck House has for outstanding home-style cooking.  It would be a good dish to add variety to the family dinner table and the casserole was quite easy to make.  But, although I thought the sauce was the best part of the recipe, I think for a busy home cook it would work just as well to serve this with bottled or fresh salsa on top.

In glancing through the other recipes in this cookbook, I see quite a few that intrigue me.  Since I have eaten at the Steinbeck House several times and the food has always been of excellent quality, I am going to give some other recipes a try.  If I come across some “keepers”, I will share them here.

Why Coconuts?

Why “Coconuts in the Kitchen”? First of all, we are not referring to ourselves as the “coconuts” in the kitchen!  Coconuts evoke images of tropical islands, laid back living, and enjoying the fruits of the earth.  Neisi comes to this heritage of Polynesian culture and cooking by lineage.  I came to it by way of the heart.  My first exposure to Polynesia was when I was 5 years old and we received a coconut in the mail from my uncle, who was living in Western Samoa.  It didn’t come boxed up, no, our address was written directly on the coconut and it was mailed as-is (the U.S. Postal Service isn’t what it used to be)!  

Over the years, especially the periods when I lived in Hawaii and American Samoa (as well as the influence of my Tongan in-laws), I have developed an interest in cooking traditional and contemporary Polynesian dishes. So, back to “Coconuts in the Kitchen”.  The name of our blog is a playful way to say that, along with a rich heritage of Americana cooking, we want to share our experiences with the culinary delicacies of the South Pacific as well.

MONTEREY PORK CHOPS

This recipe is from A Taste of Tradition, Valley View Women's Club, Peg Conway, pg.33

You will need:
4-5 Pork Chops
1 15oz can Tomato Soup
1 can Diced Chilies
1 cup shredded Jack Cheese

Brown pork chops in large skillet. Pour soup and chilies over the top. Cook covered on low heat for about 45 minutes or until meat is done in the center. Sprinkle cheese over the top and cover for another 5 minutes or until cheese is melted. Great served with rice.

My thought and opinions: My hubby loved this dish. He said this is definitely his thing! I on the other hand did not really care for the Monterey Pork Chops. I realized I don't like the texture of diced chilies, melted cheese and rice combined.

-Neisi

JALAPENO POPPERS

This recipe my husband and I created together.

Preheat oven at 375 Fahrenheit

You will need:
12 Fresh Jalapenos (slice lengthwise, scoop out seeds and throw away)
2 8oz Cream Cheese Packages (hard kind, soften to room temperature)
1lbs. Bacon (slice in half)
1-2 tsp. Salt
1/2 tbsp Paprika (Optional)
1/2 tbsp. Lemon Juice Concentrate (Optional)
1/4 tbsp Garlic Powder (Optional)

Cut Jalapenos in half lengthwise. Scoop out seeds and throw away. Set aside. Combine cream cheese, lemon juice concentrate, and spices in a medium bowl. Set aside. Cut bacon in half. Set aside. Now fill jalapeno halves 3/4 full with cream cheese filling. Wrap each cream cheese filled jalapeno with a bacon half. Place on baking sheet 1-2 inches apart. Bake for 15-20 minutes or until bacon is thoroughly cooked.

My thoughts and opinions: This is such a yummy basic recipe for Jalapeno Poppers. You can really just choose your favorite spices and seasonings to use. Though don't overload on the spices because this is a time when less is more. Adding too many seasonings or too much seasoning will ruin the poppers.

-Neisi