<sf> wrote in message ...
> On Sun, 23 Sep 2007 11:27:35 -0600, "Janet B." >
> wrote:
>
>>Did he freeze raw peppers or roasted and prepped peppers? I couldn't tell
>>from the Sunset statement if they meant prepped or fresh peppers. I
>>regularly freeze fresh peppers, but the resulting texture didn't seem like
>>it would lend itself to all purposes. I will chop and freeze the small
>>peppers.
>
> I think he just tossed them in raw (and still lives to tell the tale).
> I agree that frozen chilis will not serve all purposes. No matter how
> you prepare them, they will not have that raw crunch when thawed,
> but they will be fine for any cooked food.
> --
>
O.k., I'm going to roast them, peel and seed and freeze whole. Even if they
become too soft to handle for stuffed peppers, they should be o.k. for
chopped in various dishes. I don't think the texture will be that much
different than canned chilies. I've got about somewhere between 1/4 and 1/2
bushel of Anaheim plus I have 1/4 bushel of Jalepeno. Going to be a busy
day.

Dinner tonight will be:

Chilies Rellenos Bake
Refried Beans (freshly made)
Mexican Rice

Chilies Rellenos Bake
1 pound ground beef
1/2 cup chopped onion
2 4-ounce cans green chilies, drained
6 ounces sharp natural cheddar cheese, shredded (1 1/2cups)
1 1/2 cups milk
4 beaten eggs
1/4 cup all-purpose flour
1/2 teaspoon salt
several dashes bottled hot pepper sauce
dash pepper

Brown beef and onion; drain off fat. Sprinkle meat with 1/2 teaspoon salt
and 1/4 teaspoon pepper. Halve chilies crosswise; remove seeds. Place half
the chilies in 10x6x1 1/2 inch baking dish; sprinkle with cheese; top with
meat mixture. Arrange remaining chilies over meat. Combine remaining
ingredients; beat till smooth. Pour over chilies. Bake in moderate oven
(350F) for 45 to 50 minutes, till knife inserted comes out clean. Cool 5
minutes before serving. Makes 6 servings.

Mexican Rice
1 cup uncooked long-grain rice
1/3 cup chopped onion
2 tablespoons butter
1 3/4 cup chicken broth
1/2 cup of your favorite salsa
1 cup sliced ripe olives, drained
2 tablespoons chopped green onion
In skillet, sauté rice and onion in butter until onion is tender and rice is
lightly browned. Add chicken broth and salsa, stirring just to mix. Cover
and simmer 20-25 minutes until liquid is absorbed. Stir in olives and green
onion. Makes 4-6 servings.

Refried Beans
2 pounds pinto beans, soaked overnight, drained
put in pressure cooker with water to cover beans. Add 4 cloves garlic, 1
tablespoon salt, scant tablespoon sugar. Pressure cook at 15 pounds
pressure for 15 minutes.
Using a 12 inch cast iron skillet, melt 1/4 lard and add the beans and
liquid remaining in the pressure cooker. Cook over low heat until desired
consistency. Mash the beans with a potato masher. Add 1 teaspoon ground
cumin.

Janet