Red Aneheims have more flavor than green. Open the chiles, which have been de-seeded, and put in cheese fingers, can also add white onion slivers also at the same time, if desired. Lay the chiles in a casserole dish which will hold them(buttered of course) and cover with this mixture: in a blender add the eggs and the milk and salt, blend for a few seconds and then add the flour to make a batter,pour this over the stuffed chiles, or chiles rellenos which means just that! Bake about half an hour or longer until a toothpick comes out clean, in a 350F oven,uncovered.... let stand to set for about ten minutes and then serve with my previous Mexican rice!! This is truly an unforgetable dish, which will make the A list, Deb & Dan! Cheers, Doug in BC From: Doug Irvine <dougandmarie@home.com> CC: chile-heads@globalgarden.com 14 Aug 1998

From: Doug Irvine