Recipe#12557

Title: Chiles Rellenos 05

Newsgroups: rec.food.recipes 
 From: Dave davidg@eden.rutgers.edu 
 Subject: Southern Style Chiles Rellenos with Grits and Ham Sauce 
 Message-ID: CMM-RU.1.5.850583363.davidg@er7.rutgers.edu 
 Date: Wed, 8 Jan 1997 22:17:23 GMT 

Recipe By:      Southern Living Best Recipes of 1996/tpogue@idsonline.com
 Serving Size:   4
 Preparation Time:       0:00
 Categories:     Breakfast       Cheese/eggs
 Amount  Measure Ingredient      Preparation Method
 8       large   poblano  chili peppers
                 Creamy Grits
 3       large   eggs    lightly beaten
 1/2     cup     whipping cream
 1       cup     flour
 1       cup     yellow cornmeal
 1/2     teaspoon        salt
                 peanut oil
                 Country Ham Sauce
                 Garnishes: shredded cheddar cheese
                 slice green onions
 Roast and peel chilies. Carefully cut chili peppers lengthwise on 1 side ,
 leaving stems attached. Remove seeds. Spoon Creamy Grits into a large
 heavy-duty, zip-top plastic bag. seal. Snip a hole in one corner of bag;
 squeeze grits into chili peppers. Secure stuffed chili peppers with wooden
 toothpicks, if desired. Cover and chill until firm. Combine eggs and
 whipping cream, stirring well. Combine flour, cornmeal, and salt in a
 shallow dish; carefully dredge chili peppers in cornmeal mixture, and dip
 into egg mixture. Dredge in cornmeal mixture again. Pour peanut oil to
 depth of 1 inch into a large cast iron or heavy skillet and heat to 375
 degrees. Fry 2 chili peppers at a time, cut side up, 2 minutes, turning
 once. Drain on paper towels, and remove wooden picks. Serve with Country
 Ham sauce; garnish, if desired. 
         -----
 Notes:  Made with Creamy Grits and Country Ham Sauce
 { Exported from MasterCook Mac }
 Country Ham Sauce
 Recipe By:      Southern Living Best Recipe for 1996/tpogue@idsonline.com
 Serving Size:   4
 Preparation Time:       0:00
 Categories:     Breakfast
 Amount  Measure Ingredient      Preparation Method
 1/4     cup     butter
 1/4     cup     flour
 10 3/4  ounces  condensed chicken broth undiluted
 3/4     cup     whipping cream
 1/4     cup      water
 1/4     cup     Country Ham     chopped
 1       teaspoon        pepper  freshly ground
 Melt butter in a heavy saucepan over low heat; add flour, stirring until
 smooth. Cook, stirring constantly, 3 to 5 minutes or until lightly browned.
 Add broth, whipping cream and water gradually; cook over medium heat,
 stirring constantly with a wire whisk, until thickened and bubbly. Stir in
 ham and pepper.
 Yeild 2 1/2 cups.
         -----
 Notes:  Sauce for Southern style Chiles Rellenos
 { Exported from MasterCook Mac }
 Creamy Grits
 Recipe By:      Southern Living Best Recipe for 1996/tpogue@idsonline.com
 Serving Size:   8
 Preparation Time:       0:00
 Categories:     Breakfast
 Amount  Measure Ingredient      Preparation Method
 32 1/4  ounces  nonfat chicken broth    3 cans
 1/2     cup     whipping cream
 1       cup     grits   quick cooking
 2       cups    sharp cheddar cheese    shredded, 8 ounces
 Combine chicken broth and whipping cream in a large saucepan; bring to a
 boil. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5
 to 7 minutes. Stir in cheese. Cool 10 minutes.
 Yield: 4 cups.
         -----
 Notes:  This is the stuffing for Southern style Chiles Rellenos