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home > recipes > appetizers > southern style chiles rellenos with creamy grits and country ham sauce
These sound just absolutely devine! There goes my diet. I shortened them a bit. I thought everyone would know how to roast peppers. If you need directions just say. This recipe is really in three parts, all in this mail message. The Southern Style Chiles Rellenos, stuffed with Creamy Grits and topped with Country Ham Sauce. Enjoy. Terry { Exported from MasterCook Mac } Southern Style Chiles Rellenos Recipe By: Southern Living Best Recipes of 1996/tpogue@idsonline.com Serving Size: 4 Preparation Time: 0:00 Categories: Breakfast Cheese/eggs Amount Measure Ingredient Preparation Method 8 large poblano chili peppers Creamy Grits 3 large eggs lightly beaten 1/2 cup whipping cream 1 cup flour 1 cup yellow cornmeal 1/2 teaspoon salt peanut oil Country Ham Sauce Garnishes: shredded cheddar cheese slice green onions Roast and peel chilies. Carefully cut chili peppers lengthwise on 1 side , leaving stems attached. Remove seeds. Spoon Creamy Grits into a large heavy-duty, zip-top plastic bag. seal. Snip a hole in one corner of bag; squeeze grits into chili peppers. Secure stuffed chili peppers with wooden toothpicks, if desired. Cover and chill until firm. Combine eggs and whipping cream, stirring well. Combine flour, cornmeal, and salt in a shallow dish; carefully dredge chili peppers in cornmeal mixture, and dip into egg mixture. Dredge in cornmeal mixture again. Pour peanut oil to depth of 1 inch into a large cast iron or heavy skillet and heat to 375 degrees. Fry 2 chili peppers at a time, cut side up, 2 minutes, turning once. Drain on paper towels, and remove wooden picks. Serve with Country Ham sauce; garnish, if desired. ----- Notes: Made with Creamy Grits and Country Ham Sauce { Exported from MasterCook Mac } Country Ham Sauce Recipe By: Southern Living Best Recipe for 1996/tpogue@idsonline.com Serving Size: 4 Preparation Time: 0:00 Categories: Breakfast Amount Measure Ingredient Preparation Method 1/4 cup butter 1/4 cup flour 10 3/4 ounces condensed chicken broth undiluted 3/4 cup whipping cream 1/4 cup water 1/4 cup Country Ham chopped 1 teaspoon pepper freshly ground Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 3 to 5 minutes or until lightly browned. Add broth, whipping cream and water gradually; cook over medium heat, stirring constantly with a wire whisk, until thickened and bubbly. Stir in ham and pepper. Yeild 2 1/2 cups. ----- Notes: Sauce for Southern style Chiles Rellenos { Exported from MasterCook Mac } Creamy Grits Recipe By: Southern Living Best Recipe for 1996/tpogue@idsonline.com Serving Size: 8 Preparation Time: 0:00 Categories: Breakfast Amount Measure Ingredient Preparation Method 32 1/4 ounces nonfat chicken broth 3 cans 1/2 cup whipping cream 1 cup grits quick cooking 2 cups sharp cheddar cheese shredded, 8 ounces Combine chicken broth and whipping cream in a large saucepan; bring to a boil. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 to 7 minutes. Stir in cheese. Cool 10 minutes. Yield: 4 cups. ----- Notes: This is the stuffing for Southern style Chiles Rellenos Terry's Audiobooks http://www.cuc.edu/~wgts/Audio/audbook.html Talk Radio and COOKING Page http://www.idsonline.com/terraflora/

Southern Style Chiles Rellenos with Creamy Grits and Country Ham Sauce


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keyword: southern
keyword: style
keyword: chiles
keyword: rellenos
keyword: creamy
keyword: grits
keyword: country
keyword: sauce
recipes for appetizers
recipes by tpogue
Email Address:
(posted June 1, 1995)

These
sound just absolutely devine! There goes my diet. I shortened them a
bit. I thought everyone would know how to
roast peppers. If
you need directions just say.
This recipe is really in three parts, all in this mail message. The
Southern Style
Chiles Rellenos, stuffed with Creamy Grits and topped with
Country
Ham Sauce.
Enjoy.
Terry
{ Exported from MasterCook Mac }

Southern Style
Chiles Rellenos

Recipe By: Southern Living Best Recipes of 1996/tpogue@idsonline.com
Serving Size: 4
Preparation Time: 0:00
Categories: Breakfast
Cheese/eggs

Amount Measure Ingredient Preparation Method
8 large poblano chili peppers
Creamy Grits
3 large
eggs lightly beaten
1/2 cup
whipping
cream
1 cup
flour
1 cup yellow
cornmeal
1/2 teaspoon
salt
peanut oil
Country
Ham Sauce
Garnishes: shredded
cheddar
cheese
slice
green onions

Roast and peel chilies. Carefully cut chili peppers lengthwise on 1 side ,
leaving stems attached. Remove seeds.
Spoon
Creamy Grits into a large heavy-duty, zip-top plastic bag. seal. Snip
a hole in one corner of bag; squeeze
grits into chili peppers. Secure
stuffed chili peppers with wooden toothpicks, if desired. Cover and chill
until
firm.
Combine
eggs and whipping cream, stirring well.
Combine flour, cornmeal, and salt in a shallow dish; carefully dredge chili
peppers in
cornmeal mixture, and dip into egg mixture. Dredge in cornmeal
mixture again.
Pour
peanut oil to depth of 1 inch into a large cast iron or heavy skillet
and heat to 375 degrees.
Fry 2 chili peppers at a time, cut side up, 2
minutes, turning once.
Drain on paper towels, and remove wooden picks.
Serve with Country
Ham sauce; garnish, if desired.

-----
Notes: Made with
Creamy Grits and Country Ham Sauce



{ Exported from MasterCook Mac }

Country
Ham Sauce

Recipe By: Southern Living Best Recipe for 1996/tpogue@idsonline.com
Serving Size: 4
Preparation Time: 0:00
Categories: Breakfast

Amount Measure Ingredient Preparation Method
1/4 cup
butter
1/4 cup
flour
10 3/4 ounces condensed
chicken broth undiluted
3/4 cup
whipping
cream
1/4 cup water
1/4 cup Country
Ham chopped
1 teaspoon pepper freshly ground

Melt butter in a heavy saucepan over low heat; add flour, stirring until
smooth. Cook, stirring constantly, 3 to 5 minutes or until lightly browned.
Add
broth, whipping
cream and water gradually; cook over medium heat,
stirring constantly with a wire
whisk, until thickened and bubbly. Stir in
ham and pepper.
Yeild 2 1/2 cups.
-----
Notes:
Sauce for Southern style Chiles Rellenos



{ Exported from MasterCook Mac }

Creamy Grits

Recipe By: Southern Living Best Recipe for 1996/tpogue@idsonline.com
Serving Size: 8
Preparation Time: 0:00
Categories: Breakfast

Amount Measure Ingredient Preparation Method
32 1/4 ounces nonfat
chicken broth 3 cans
1/2 cup
whipping
cream
1 cup
grits quick cooking
2 cups
sharp cheddar
cheese shredded, 8 ounces

Combine chicken broth and whipping
cream in a large saucepan; bring to a
boil. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5
to 7 minutes. Stir in
cheese. Cool 10 minutes.
Yield: 4 cups.
-----
Notes: This is the
stuffing for Southern style Chiles Rellenos

Terry's Audiobooks
http://www.cuc.edu/~wgts/Audio/audbook.html
Talk Radio and COOKING Page
http://www.idsonline.com/terraflora/



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