Cooking With Bobbie

Chile Relleno Casserole
(main dishes)

1 7 oz can Ortega chilies
1½ cups Monterey Jack cheese, grated
1½ cups cheddar cheese, grated
2 5½ cans evaporated milk
3 eggs
2 tablespoons flour

Combine cheeses and set aside.
Beat together eggs and evaporated milk. Gradually add flour. Set aside.
In a 8x8 baking dish, start layering with cheeses first, then chilies, cheese, chilies, ending with cheese.
Pour egg mixture over.
Bake 45 minutes in a 325 degree oven.
If desired, you may pour salsa over warm casserole or have available as a side.

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Baked French Toast Casserole
(main dishes)

1 pound loaf French bread
1 cup milk
3 eggs, beaten
½ cup butter, softened
⅔ cup brown sugar
½ teaspoon cinnamon

Cut bread into 1 or 1½ inch slices and set aside.
Combine milk and beaten eggs and pour into a 10x15 jelly roll pan. Place bread slices on top, saturate, then turn over making sure bread absorbs all of the milk mixture.
While bread is soaking, butter another 10x15 jelly roll pan.

Combine the brown sugar and cinnamon and sprinkle over buttered surface. (If using a glass pan, combine butter, brown sugar and cinnamon and heat to melt butter in microwave; you could also use this time saving method in conventional oven if you are preheating it to bake french toast right away.)

Place soaked bread slices in prepared pan and bake at 350 degrees for 25 minutes OR cover with foil and refrigerate overnight, then bake the next morning. Serve warm with maple syrup, jam, sour cream or applesauce.

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Quiche
(main dishes)

1 deep dish pie shell
2 eggs
1 cup cheddar cheese
1 cup Monterey Jack cheese
8 oz sour cream
1 small can diced Ortega chiles, drained
1 small can diced or sliced olives, drained
1 cup diced ham

Preheat oven at 350 degrees.
Prick pie shell with fork and bake for about 10 minutes.
Beat eggs until thick and foamy.
Mix eggs with the rest of the ingredients well.
Pour into pre-baked pie shell.
Bake at 350 degrees for approximately 1 hour.

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Spiced Pumpkin Loaves
(bread & rolls)

3 cups sugar
1 cup vegetable oil
4 eggs
1 teaspoon vanilla
1 16 oz. can solid pumpkin
3 cups all-purpose flour
1½ teaspoon ground cinnamon
1½ teaspoon ground nutmeg
1½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped pecans (optional)

Preheat oven to 350°F. Butter and flour two 9x5x3 inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs, vanilla and pumpkin. In separate bowl, sift flour, spices, salt, baking soda and baking powder. Stir dry ingredients into pumpkin mixture in two additions. Mix in pecans if desired. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks to cool 10 minutes. Remove from pans. Cool completely.

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