Ingredients
4 lb jack cheese, cut in strips
1 can 4 oz green chiles, seeded
4 eggs
1/3 cup milk
1/2 cup flour
1/2 tsp baking powder
1 cup grated sharp cheddar cheese
1 can marinara sauce
1 pitted ripe olives(garnish)
Directions
Stuff chilies w/jack cheese. Arrange chilies side-by-side in greased
shallow 1 1/2 qt. baking dish.
Beet eggs until thick and foamy, add milk, flour and baking powder -
blend.
Pour egg batter over chiles - cover all chiles with batter. Sprinkle
with cheddar cheese. Bake uncovered @ 375 30 minutes or until set.
Serve with heated marinara sauce and olives.
Note: I used 18 fresh Anaheim chilies (1.5 pds). Blistered under
broiler until popped and brown. Then peeled and seeded.
I also increased the recipe by half. Very good.
Servings: 4 servings
Chiles Rellenos Casserole With Marinara Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Mexican
The History of Recipes
Written cooking instructions as an idea can be tracked far back into antiquity, at least as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that is, sadly, these old records were just very simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius wrote some documents describing recipes prepared by his fellow Romans. He recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, a very modern way of dining. Aspicius informs us how the ancient cooks used a wide range of herbs, including a few that are still present in modern kitchens like bay, mint and dill. Moving our culinary historical trip onwards, we find a couple of interesting books which appeared in the 14th Century - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that we all know today, but instead accounts of the types of food on the menus of the rich and powerful of that period. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices led to a surge in manuscripts on food, most of which are kept safe in private collections. For the next few years, the rich and powerful families of Wesstern Europe competed to lay on the best banquets, and as a result the best cooks and their recipes increased in prestige. Even so, it was during the 1800s that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and publishing popular recipes of the day. By the advent of the twentieth century, cookery books were highly popular due to increased literacy, people having more spare time and a general increase in wealth. The introduction of the TV brings us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like those on this site. |
We hope you enjoy this Chiles Rellenos Casserole With Marinara recipe.
