Title: Chiles Rellenos #1
Categories: Vegetable
Yield: 6 Servings

6 lg Chile peppers
1/2 lb Ground beef
1/2 c Raisins
1/3 c Almonds; chopped fine
-(optional)
Onion & garlic to taste
2 Eggs; separated
1 lb Tomatoes
Salt to taste

See index for 'Preparing Chile Peppers'. Pull off skin. Saute meat,
raisins, almonds (if desired), and some onion & garlic in a little oil
until onions are tender & meat is browned. Split peppers on one side, fill
with meat mixture, fasten with toothpick & roll in flour. Beat egg whites
until stiff, then add yolks. Dip peppers into this batter & brown in oil.
Make sauce by combining tomatoes, more onion, garlic & salt in a blender &
mixing well. Place stuffed peppers into this sauce.

MRS GOODWIN (LAURA) SHAPIRO

From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.