Request: Deaf Smith - Chili Relleno en Casserole

[Guest guest]

For many years I had a copy of the Deaf Smith Country Cookbook, but

seem in a moment of temporary insanity to have gotten rid of it.

 

I remember a recipe in it I really liked: Chili Relleno en Casserole.

Does anyone happen to have the book, and if so could I trouble you to

post the recipe to the group?

 

I see that used copies of the book are available from Amazon, but as

I recall that was the only recipe in the book I ever used.

 

Many thanks,

 

Mike

[Guest guest]

Seeing this message reminded me that I wanted to ask all you southerners about

peppers for chilli Rellenos. What kind of chillis do you use. I want them to

taste like the ones at the mexican restaurant; wonderful, but not spicy. I go

to the market and don't know what kind of peppers to buy. The recipe just says

to use mild chilli peppers.

Katie

 

 

Mike Christie <mike wrote:

For many years I had a copy of the Deaf Smith Country Cookbook, but

seem in a moment of temporary insanity to have gotten rid of it.

 

I remember a recipe in it I really liked: Chili Relleno en Casserole.

Does anyone happen to have the book, and if so could I trouble you to

post the recipe to the group?

 

I see that used copies of the book are available from Amazon, but as

I recall that was the only recipe in the book I ever used.

 

Many thanks,

 

Mike

 

 

 

 

 

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

 

 

[Guest guest]

We use poblano peppers. They are barely a little hotter than

anaheim/banana peppers but can hold more filling. We like filling

 

Peace,

Diane

 

, Katie M <cozycate wrote:

>

> Seeing this message reminded me that I wanted to ask all you

southerners about peppers for chilli Rellenos. What kind of chillis

do you use. I want them to taste like the ones at the mexican

restaurant; wonderful, but not spicy. I go to the market and don't

know what kind of peppers to buy. The recipe just says to use mild

chilli peppers.

> Katie

>

>

[Guest guest]

Yes - Poblanos are the traditional pepper for Rellenos. Easy to find in the

West most of the

year. Don't know about the rest of the country. I should think whole Anaheim

or Green

Chiles in the can would taste great, though, if that's all you can find.

[Guest guest]

Thanks.

I willl go to the market tomorrow and see what I can find. I would rather use

fresh, but will get canned if I can't get any fresh.

Katie