Red Chile Sauce

Whole red chile pods

Remove stems and seeds from pods; boil 10 minutes. Place in blender and blend until smooth. Add water for desired consistency and salt to taste. Add garlic, oregano or other spices if desired. Add tomato sauce or tomato puree if too hot.

Mexican Rice

5 c. cooked rice
2-1/2 c. sour cream
3/4 c. diced green chiles
1 tsp. garlic, granulated
1 tsp. onion, granulated
2-1/2 c. grated Jack cheese (save some for top)
Paprika

Mix all ingredients except paprika. Save some cheese to sprinkle on top of casserole. Sprinkle with paprika. Bake at 300 degrees for 30 minutes.

Egg, Cheese, Sausage Breakfast Casserole

1 lb. sausage
5 slices white bread
1 c. grated cheese
4 eggs
2 c. warm milk
1 tsp. salt
1/2 tsp. dry mustard

Saute and drain sausage. Cut bread into 1/4 inch cubes. Arrange sausage, bread and cheese in layers, pour in liquid. Bake about 35 minutes at 350 degrees.

Chile Relleno Casserole

1 8-oz. can whole green chiles
2 eggs
1 c. half-and-half
1 8-oz. can tomato sauce
1/2 lb. jack cheese
1/2 lb. cheddar cheese
1/3 cup flour

Rinse, drain and seed chiles. Beat eggs, cream and flour together. Mix grated cheeses together, reserve some for top layer. Layer chiles, egg mixture and cheese in casserole. Pour tomato cause over top Sprinkle on remaining cheese. Bake at 375 degrees for one hour.

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