EASY CHILIES RELLENOS

EASY CHILE RELLENOS

Recipes from A Southerly Course, by Martha Hall Foose

Nonstick cooking spray

1 cup whole milk

4 large egg whites

¹⁄3 cup unbleached all-purpose flour

3 (4-ounce) cans whole green chiles

6 ounces Monterey Jack cheese, grated

6 ounces sharp cheddar cheese, grated

1 (8-ounce) can tomato sauce

Heat oven to 350 degrees. Grease a deep 1½-quart casserole dish with nonstick cooking spray.

In a small bowl, whisk together the milk, egg whites and flour. Pour the mixture into the prepared baking dish. Split open the chiles and rinse under cold running water to remove the seeds; drain on a paper towel.

In a small bowl, combine the cheeses; set aside ½ cup of the cheeses for the topping.

Alternate layering the chilies and cheese in the baking dish, submerging them in the egg mixture. Pour the tomato sauce over the top and sprinkle with the reserved cheese.

Bake for 1 hour or until the center is set and the egg batter is puffed all around.

PLUM CHEESECAKE BARS

1¾ cups vanilla wafer crumbs

¾ cup packed dark brown sugar

6 tablespoons (¾ stick) unsalted butter, melted

2 (8-ounce) packages cream cheese, softened

²⁄3 cup sugar

3 eggs

½ cup plum jelly

½ cup sliced almonds

Heat oven to 350 degrees.

In a small bowl, combine the vanilla wafer crumbs, brown sugar and melted butter. Set aside ½ cup of the crumb mixture and put the remaining crumbs into a 9-by-13-inch baking dish. Press firmly onto the bottom of the dish.

With an electric mixer, beat the cream cheese, sugar and eggs on medium speed for 2 minutes or until well blended. Pour the mixture over the crust. Carefully spoon the jelly over the top of the cream cheese mixture. Stir the almonds into the remaining crumb mixture and sprinkle evenly over the jelly.

Bake for 40 minutes or until the center is set and the top is golden brown. Let cool to room temperature. Refrigerate for several hours or until chilled. Cut into bars and serve.