Missy’s Chile Relleno Casserole
2 (4 oz cans) Whole Green Chilies
1 Pound Monterey Jack Cheese, Shredded
5 ea Whole Eggs
½ Cup Milk
Salt and Pepper
2 T Flour
In a prepared pan, layer green chillies and cheese.
Mix together and pour over chilies and cheese, bake at 350 degrees for 35 minutes.
1 Box Vanilla Wafers
1 pound Hershey Milk Chocolate Bar
½ Cup Lite Corn Syrup
½ Cup Rum
Put wafter, hershey bar and nuts in a food processor and pulse, not too finely.
Combine Corns Syrup and Rum, form into balls. Roll in powdered sugar.
Store in a coffee can or like container and turn from top to bottom each day.
*The rum balls will only get better with time, if there are any left that is!
3 pounds Potatoes
4 oz Cream Cheese
1 ea Whole Egg
1 Cup Flour
Salt, pepper and nutmeg to taste
Bake or boil potatoes with skin on. While potatoes are still warm, peel them and allow to cool slightly.
Put potatoes through ricer.
Mix cream cheese and egg with potatoes. Add flour a bit at a time. Depending on the moisture level of the potatoes you will need more or less of the flour.
On a lightly floured board, roll into a rope, cut into 1 inch pieces, roll on the back of fork tines.
Gnocchi can be cooked immediately or froze for later use.
To cook, bring salted water to a boil, drop gnocchi in and cook until they float.
Toss in brown butter, serve with parmesan shavings.
4 Ingredient Rolls
1 pkg Jiffy Cake Mix (Yellow) *
1 pkg Rapid Rise Yeast
4 Cups Flour
2 Cups Warm Water
Mix together, let rise for 45 minutes. Punch dough down, shape into rolls, let rise again and bake for 15-20 minutes at 350 degrees.
*Can substitute jiffy corn bread.
I have also used a chocolate cake mix, added dried cherries soaked in hot water.
2 Bunches Flat Leaf/Italian Parsley
2 Cloves Garlic (might need to add more)
2 Flats Anchovies in Oil
2 Large Cans Tomato Sauce (add according to color)
Olive Oil to bring mixture together
Salt and Pepper to taste
In a food processor, pulse garlic and parsley together to form a chunky paste, add anchovies, salt and pepper. Pour into a bowl and add tomato sauce and olive oil. Taste and adjust seasoning.
This will make just about anything taste amazing. Great on roast, steaks or lamb. Also makes a great spread for grilled bread.
Of course there is always Grandpa’s favorite, sandwiched between two pieces of bread.
½ Gallon Heavy Cream
8 ea Whole Eggs
1 Cup Sugar
1 tsp Vanilla
1 tsp Cinnamon
Nutmeg, to taste
Bring cream, half of the sugar and spices to a simmer. Combine remaining sugar and eggs. Temper cream into egg and sugar mixture. Return to stove and stir until mixture has thickened (similar to a pudding) pull off stove, cover with plastic wrap and cool. Crèma will firm up when chilled.
If the mixture has any lumps, strain before chilling. Crèma will keep for about 3 days (if there is any left).
Crèma is great by itself, but also with fruit of served over angel food cake.
A note from Gramma: When we made this together she told me she thought her kids sometimes “faked” being sick just for this cure-all!
Elephant “Elegant” Wine Cake
1 ea Yellow Cake Mix
1 ea Instant Vanilla Pudding
½ Cup Oil
4 ea Whole Eggs
¾ Cup Medium Dry Sherry
¼ Cup Water
1 Cup Chopped nuts (optional)
Combine dry ingredients in mixing bowl, whisk in liquid ingredients and incorporate well.
Bake in a prepared bundt cake pan at 350 degrees for 30-45 minutes. Cool slightly, turn onto cake plate, dust with powdered sugar.