"Michael Kuettner" > wrote in message
...
>
> "Janet B." > schrieb im Newsbeitrag
> ...
>>I just picked most of my crop of Anaheim chiles and I've got a LOT. I'm
>>considering charring, peeling, cleaning and freezing the whole peppers.
>>Have any of you ever done this. Sunset Mexican cookbook says that they
>>freeze well at 0F for 9 months or more.
>>
>> I would also appreciate any ideas you have for use of the Anaheim chiles.
>> I have small ones that would be suitable for chopping or whatever and a
>> lot of beautiful 2 inch wide and 6-8 inch long ones that I would like to
>> use whole.
>
> Here's an idea - stuff'em ! ;-)
>
> Stuffing :
> 350 grams minced meat (pork)
> 50 grams finely chopped onion
> 30 g lard
> finely chopped parsley
> 1 clove of garlic (pressed or finely chopped)
> 50 grams cooked rice
> 1 raw egg
> salt,pepper
> majoram
>
> Heat lard in pan. Roast onion until golden yellow.
> Pour everything in a bowl and knead until you've got a "dough".
> (Add water, if it's too hard)
>
> Cut the stem plus the "base plate" from the chiles. Keep them.
> Clean out the kernels from the chiles.
> Put in bowl and pour boiling sal****er over them.
> Let them in there for 5 minutes.
> Now pour off the sal****er and douse them with cold water.
> Dry them well.
> Stuff them and reinsert the "base plates".
> Butter a casserole.
> Put the chiles in casserole, sprinkle salt on top and bake them
> in the hot oven (wend once) until the stuffing feels stiff.
>
> Now pour the tomato sauce over the chiles, put a lid on the casserole
> and let them gently steam for another 10-20 minutes.
>
> Ooops, the tomato sauce :
> 1 kilogram tomatos, mashed and peeled
> 0.125 litres warer
> 60 grams oil
> 100 grams onion (finely chopped)
> 50 grams flour
> salt, sugar, vinegar
>
> Steam the tomatos in the water (gentle heat) for app. 1/2 an hour.
> Roast the onions in the oil, until they are glassy.
> Sieve the flour over them and roast, until flour is golden yellow.
> Stir well all the time.
> Pour tomatos & water mix over the onions, add salt, sugar and vinegar to
> taste
> and reduce the sauce to your liking.
>
> <snip>
> Best wishes for getting well soon.
>
> Cheers,
>
> Michael Kuettner
>
Thanks, I've saved the stuffed recipe. Sounds good.
Janet