Tuesday, May 1, 2012

Menu Plan Monday - April 30 - May 6, 2012


For the Week of April 30 - May 6-2012

Monday 
Open-faced Meatball Sandwiches
Tossed Salad
Ice Cream Bars

Tuesday
Roast Pork
Mashed Potatoes and Gravy
Mandarin Orange Salad

Wednesday
Chicken a la King
Squash
Cranberries
Left Over Orange Salad

Thursday
Hot Dogs with Chili Sauce
Hamburgers
Macaroni Salad
Corn on the Cob
Sliced Watermelon

Friday
Grilled Shrimp Skewers
Rice Pilaf
Green Pea Salad

Saturday
Chili Rellenos
Tossed Salad
Guacamole
Caramel Flan

Sunday
Eat Out with Church Family

RECIPE OF THE WEEK

Chili Rellenos

Ingredients
1 27-oz. Can of Whole Green Chilies
1 lb. Grated Cheddar Cheese
1 lb. Grated Jack Cheese
4 eggs, separated
1 can evaporated milk
3 tbsp. flour
Dash each of salt and pepper
2  8 oz. cans of tomato sauce

Instructions:
1.  Mix egg yolk, milk, flour, salt and pepper and set aside.
2.  Split and remove seed from chilies.  Rinse with water, pat dray and lay one-half of them flat in a 9" x 12"
      pan.  
3.  Cover chilies with Cheddar cheese.
4.  Layer remaining half of chilies on top and cover with Jack cheese.
5.  Beat egg whites until stiff and mix with eggs and flour mixture.  Pour over chilies and bake 45 minutes.
6.  Top with tomato sauce and bake 15 minutes more.  


This recipe is so easy, so delicious and a great way to celebrate Cinco De Mayo!  

    


Have a Blessed Day,


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