Several Recipes

Best Casserole Chili Rellano



Makes: 8 servings

Created by The MDM Team, Sunday, February 17, 2008
When you're searching for an awesome Mexican dish, this is an eggs-cellent option. Prepared with cheese, eggs and chilies, it's sure to spice up your life.

Ingredients


3 7-oz. cans whole green chilies, drained

3/4 lb. each of jack and mild cheddar cheeses

12 oz. evaporated milk

3 Tbsp. flour

Salt

4 eggs

Tabasco Sauce

10 oz. can green chili salsa

Methods/steps
Make batter of flour, eggs, milk and salt. Pour half of batter in bottom of 9 x 12-inch casserole dish. Layer chilies on batter. Shred cheeses and sprinkle over chilies. Pour rest of batter over cheese. Bake at 325 degrees for 45 minutes. Pour salsa with Tabasco over casserole. Bake 15 minutes longer. Best served hot, but let sit a few minutes before serving.

Additional Tips
Ready in 1 hour and 20 min

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Early Morning Pancakes



Makes: 3 servings 6 pancakes

Created by The MDM Team, Tuesday, February 19, 2008
The early bird gets the warm... pancakes that is. Enjoy these perfectly-prepared pancakes with a pat of butter or with a serving of warm syrup. They take the cakes.
Ingredients


1 cup all-purpose flour

1 Tbsp. raw sugar

2 tsp. double-acting baking powder

1/4 tsp. salt

1 egg

1 cup skim milk

2 Tbsp. light olive oil

1 tsp. pure vanilla extract

Methods/steps
Preheat to medium heat a large non-stick griddle. We use a double burner griddle.
In a large mixing bowl, mix together the dry ingredients.
In another bowl, beat the egg and then mix together the remaining moist ingredients.
Dump the wet ingredient mixture to the dry mixture.
Stir until everything is just blended although you will still have some lumps. Put a very light coat of oil onto the pan by putting a small amount of it onto the pan and spreading out with a paper towel and a spatula.
Put about 1/6 of the batter onto the hot skillet and cook until the edges appear dry and top of pancake bubbly. The bottom should be golden brown before turning. Turn and cook until golden on the other side.
Serve with real maple syrup and butter.

Additional Tips
Ready in 20 min

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Hot Dog Fondue



Makes: 8 servings

Created by The MDM Team, Saturday, January 12, 2008
If you've got kids, you frankly can't go wrong with this recipe. The cheese sauce is the perfect thing to dip your favorite frankfurters in. This hot dog of a recipe will keep them coming back for more every time!
Ingredients
1 1/2 cups cheddar cheese or American cheese (in cubes)
1/2 cup milk
1 (8 oz.) can tomato sauce
8 frankfurters or hot dogs (cut into fourths)

Methods/steps
Melt the cheese and milk in a fondue pot or double boiler. Add the tomato sauce to the pot; heat and stir until well blended. Broil the frankfurters until done. Dunk the franks into the fondue and then into your choice of mustard, relish, or Worcestershire sauce.

Additional Tips
Ready in 25 min

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Tamales



Makes: 35 tamales

Created by The MDM Team, Tuesday, February 19, 2008
Tamales make for a great snack or an entire meal. Prepare these tamales in bulk and you can freeze them for a later date. Then just heat and eat.

Ingredients
1/2 lb. large cornhusks
5 lb. pork
2 (10 oz.) cans Enchilada Sauce
1/3 cup chili powder
6 cups Masa Harina


Methods/steps
Cook meat in water until tender. Salt to taste. Prepare the Masa Dough as directed on pkg. for tamales. Mix Enchilada sauce and chili powder with the meat and simmer 5 minutes. You may want to add more chili powder. Rinse and soak the corn husks till pliable. Drain thoroughly. Spread about 2 Tbsp. dough on lower half of husk. Put 2 or 3 Tbsp. meat mixture on dough. Fold one side over, then fold the second side over a little past the middle. It should hold together because of the dough. Fold the end up. Place folded end down in steamer, making sure it doesn't tip. Put husks on top of filled steamer. Cover and steam about 45 minutes or till dough peels away from cornhusk. Don't let steamer boil dry!