Chili Rellenos Casserole

We did this recipe at a large dinner for 150 by doubling the recipe and putting it into chafing dishes.  We used Costco's Mexican cheese blend and it was eaten up!

Ingredients

2 (7 ounce) cans whole green chile peppers, drained

16 ounces  Mexican cheese blend (we used Costco's) (divided)

2 eggs, beaten

1 (5 ounce) can evaporated milk

2 tablespoons all-purpose flour

1/2 cup milk

1 (8 ounce) can tomato sauce

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the  cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.

Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining  cheeses, and serve.

Easy Layered Beef Enchiladas

We did these for a big dinner and doubled the recipe so that it would fill a chafing dish. It was very well received.

Servings 6

Ingredients

1 lb. lean ground beef

¾ cup chopped onions

2 garlic cloves, minced

1 (4.5-oz.) can   Chopped Green Chiles

½  teaspoon salt

1/8 teaspoon pepper

2 (10-oz.) cans Enchilada Sauce

8 (6-inch) corn tortillas

4 oz. (1 cup) shredded Mexican cheese blend

Sour cream, if desired

Steps

1 Heat oven to 375°F. In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.

2 Pour 1 can of the enchilada sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Arrange 4 tortillas in dish, overlapping slightly. Spoon beef mixture evenly over tortillas; top with remaining 4 tortillas. Pour remaining can of enchilada sauce over top. Sprinkle with cheese.

3 Bake at 375°F. for 20 to 25 minutes or until thoroughly heated. Serve with sour cream.

Gammy Sue's Lemon Blueberry Cream Cheese Pound Cake

Gammy Sue's Lemon Blueberry Cream Cheese Pound Cake

3 cups granulated sugar

1 pound butter

8 ounces cream cheese

1 tablespoon vanilla extract

1 teaspoon lemon extract

grated rind of one lemon

6 eggs

3 cups all purpose flour/or cake flour

1 teaspoon baking powder

2 cups fresh  blueberries

Cream the butter, sugar, cream cheese, extracts and rind together until light and fluffy, then adding the eggs one at a time. Blend in the flour until all incorporated together. Fold in the fresh blueberries. It depends on how much you like blueberries as to how many you add. I reserve about 1/2 cup of the flour to toss the blueberries with before adding to the creamed mixture/

I use Pam spray and spray it on a Bundt pan. Lately I've used my Temptations ceramic tube pan and it works well. Drop in the cake batter evenly. Bake this cake in a 325/330 degree oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean. Let the cake cool 5 minutes in the pan, then invert it onto the serving plate you want to use, leaving the pan on top of the cake and let it cool completely. I've found that leaving the pan on top holds steam in and keeps it even moister.

I've made this pound cake substituting almond extract for the lemon, leaving out the lemon rind and blueberries but always adding the vanilla extract. I've also just made the vanilla version and any one that I've made has always been a hit. I also made the pound cake using the vanilla flavoring and adding the lemon extract, or almond, adding the grated rind of the lemon and an orange and a bag of fresh cranberries.  I also make a glaze with powdered sugar. melted butter, juice of the lemon or orange and some milk or half and half to the consistency I like for the cake and drizzle on. Most times I leave off the glaze and have sliced fresh strawberries and blueberries with whipped cream.

Enjoy!!