Easy Chili Renello Casserole

Easy Chili Renello Casserole

10 Servings.

Ingredients:

• 3/4 pound Monterey Jack Cheese, grated

• 3/4 pound Cheddar Cheese, grated

• 2 - 7 oz. cans chilis (Chopped or Whole) (Mild to Hot depending on taste)

• 2 Tablespoons all-purpose flour

• 4 Eggs

• 1 - 13 oz. can Evaporated Milk

Directions:

1. Combine the cheeses.

1. Lightly oil 9"x13" casserole dish.

1. Layer 1 can chilis over bottom of dish. (Open and spread chilis if using whole)

1. Layer 1/2 cheese combination over chilis.

1. Repeat 3. & 4. with other can of chilis and remainder of cheese.

1. In blender combine flour, eggs and evaporated milk.

1. Pour mixture from blender over layers in chilis and cheeses in casserole dish.

1. Bake at 350 degrees for 25 minutes.

1. Serve hot from oven.

Creme Anglaise

CREME ANGLAISE

 (French for "English cream") 

Classic Vanilla Custard Sauce

1/4 cup Heavy Cream

1-1/2 cups Whole Milk

1 large Egg Yolk

1/4 cup Sugar

1 teaspoon Vanilla

1.  In a heavy saucepan, combine the cream and milk and bring to a boil.  Remove from the heat.

2.  In a large bowl, beat the egg yolks and sugar until mixture is pale and thickened.

3.  Slowly whisk the hot cream into the yolk mixture.

4.  Set the bowl of hot cream into the yolk mixture over a medium saucepan of simmering water and stir continuously with a whisk until the mixture coats the back of a spoon.  

5.  Strain the mixture and refrigerate until chilled.

Yields: 2 Cups

Storage: Crème anglaise will keep up to three days, well-chilled.

Baked Deviled Eggs

Food Writer's Favorites - Entrees - Quick & Easy Recipes

Baked Deviled Eggs

Recipe from Suzanne Hall, Food Editor, The Chattanooga Times, Chattanooga, Tennessee

Deviled eggs are traditional picnic fare, but in this recipe, shared by a Chattanooga cooking teacher, they get a classy touch for brunch or supper.  The eggs are good served over rice, toasted English muffins or waffles.  For a fancier dish, serve them in puff pastry shells.  However you serve them, they are quick, easy and tasty.

Serves 6 to 8

6 hard-cooked eggs
1 cup plus 3 tablespoons dairy sour cream
2 teaspoons prepared mustard
1/4 teaspoon salt
2 tablespoons butter or margarine
1/3 cup chopped onion
1/2 cup chopped green pepper
1 can (10-3/4 oz.) condensed Cream of Mushroom Soup, undiluted
1/4 cup chopped pimento
1/2 cup grated Cheddar cheese

Peel eggs; cut in half, lengthwise.  Remove yolks; reserve whites.  

Mash yolks, blend in 3 tablespoons sour cream, mustard & salt.  Filled reserved egg whites with yolk mixture.  

Heat butter in a medium saucepan.  Add onion and bell pepper; saute' until tender.  Remove from heat.  Stir in mushroom soup, pimento and remaining 1 cup sour cream; mix well.

Pour half of the soup mixture into a shallow 1-1/2 quart baking dish.  Arrange filled eggs, cut-side up, in a single layer over the soup mixture.  Pour remaining soup mixture over eggs.  Top with cheese.  Bake in a preheated 350-degree oven 20 minutes, or until heated through.  Let stand 5 minutes before serving.  Serve over hot cooked rice, toasted English muffins halves, waffles or puff pastry shells.