Chili Rellenos

1lb grated cheddar cheese
1lb grated Jack cheese
2 lg cans Ortega green chiles
1 lg can evaporated milk
2 eggs
2 T. flour
1 sm. Jar Ortega mild salsa

In a 9 x 13-inch pan, layer cheese, then chiles (washed and cut open). Make 2 layers. In small bowl, mix milk, flour and eggs. Pour mixture over chiles evenly. Bake 45 minutes at 350 degrees. Pour salsa over top and bake another 15 minutes. Serves 8-10.

Michelle’s notes: Can easily be divided into to 8 x 8-inch pans. I freeze the other pan and then thaw it, and cook as directed above. It doesn’t need a full 45 minutes in a smaller pan. Check it around 30 minutes and see what you want and how “crispy” you want it. I like serving it with Spanish rice and beans.

Sweet and Savory Meatballs

Approx 1 lb. ground beef (or turkey or combination beef/turkey)
¼ c. dry bread crumbs
½ c. chopped onion
1 egg, slightly beaten
1 clove garlic, minced
1 (16 oz) can chopped tomatoes
2 T. vinegar
2 T. brown sugar
2 tsp. soy sauce
1 can cream of mushroom soup
salt and pepper to taste

Mix meat, bread crumbs, onion, egg and garlic. Shape into meatballs and brown in a skillet with shortening or just broil in the oven (the easiest). Drain off any fat. On top of the stove, combine other ingredients with the meatballs and simmer, uncovered, over low heat for about 20 minutes. If desired, you can thicken the sauce by adding some cornstarch in cold water; stir often. Serve over cooked rice.