Chilies Rellenos Bake

Garden-Stuffed Peppers are heaped with corn-tomato-lima bean filling. During the off-season, subtitute canned corn and frozen limas for thier fresh counterparts.

Chilies Rellenos Bake

2 4-ounce cans green chili peppers(6 chili peppers)
6 ounces Montery Jack cheese
4 beaten eggs
1/3 cup milk
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shredded Cheddar cheese

Drain peppers;halve lengthwise and remove seeds. Cut Montery Jack cheese into srips to fit inside peppers.Wrap each pepper around a strip of Montery Jack cheese;place in a greased 10×6x2-inch baking dish.Combine eggs and milk;beat in flour,baking powder,and salt till smooth.pour over peppers.Sprinkle Cheddar cheese atop. Bake at 350* till golden,about 30 minutes.Makes 6 servings.
Red Pepper Relish

24 sweet red peppers,halved and seeded
7 medium onions,halved
3 cups sugar
3 cups vinegar
2 tablespoons salt

Thinly slice peppers and onions, or use coarse blade to grind peppers and onions.Reserve vegetable juices.In 4- 6-quart kettle or Dutch oven combine reserve juices, peppers, onions, sugar, vinegar, and salt. Bring to boiling. Reduce heat;simmer 30 minutes. Pournto hot, clean half-pint jars, leaving 1/2-inch headspace. Prepare lids according to manufacturer’s directions. Wipe jar rim.Adjust lid on jar. Process in boiling water bath 15 minutes(start timing as soon as jars are placed in water). Makes 10 half-pints.
Beef in Pepper Cups

6 medium green peppers
1 pound ground beef
1/2 cup chopped onion
3/4 teaspoon salt
  Dash pepper
1 16-ounce can tomatoes,cut up
1/2 cup regular rice
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1 cup shredded sharp American cheese(4 ounces)

Remove tops and seeds from green peppers; chop enough of the tops to make 1/4 cup. Cook whole green peppers in boiling salted water for 3 to 5 minutes; invert to drain. Sprinkle inside of peppers lightly with salt. In skillet cook beef, onion,and the 1/4 cup chopped green pepper till meat is brown and vegetables are tender.  Drain off excess fat. Season with the 3/4 teaspoon salt and pepper . add tomatoes, uncooked rice, water, Worcestershire,and chill powdercover and simmer till rice is tender,15 to 20 minutes.stir and half the cheese.stuff peppers with meat mixture. Bake in 12×71/2×2 inch baking dish at 350* for 25 to 30 minutes.sprinkel with remaining cheese;return to oven till chees melts,to 2 to 3 minutes longer. Makes 6 serving
Hot Pickled Peppers

1 pund red,green, or yellow
hot peppers (8 cups)
4 heads fress dill or 2 table-
spoons dillseed (optional)
3 cups water
1 cup white vinegar
2 tablespoons pickling salt
1 tablespoons sugar
2 cloves garlic , minced
1/4 teaspoon crushed dried red pepper
Make 2 small slits in each hot pepper (wear rubber gloves to prevent burning hands). Pack peppers into hot , clean pint jars, leaving 1/2-inch handspace. if desired , place 1 head of the fresh dill or 1 1/2 teaspoons of the dillseed in each jar. in saucepan combine water, white vinegar, pickling salt,sugar, garlic, and crushed red peppers; bring to boiling. Pour hot pickling liquid over peppers, leaving 1/2-inch headspace. Prepare lids according to manufacturer’s directions. Wipe jar rim. Adjust lid on jar. Proccesjars in boiling water bath for 10 minutes (start timing when water returns to boiling). Makes 4 pints.