Recipe of the week
Chile Relleno Casserole
By Joyce Barnett Special to the Acorn

1 large can Ortega chili peppers

1 pound grated cheddar cheese

½ pound grated jack cheese

1 whole onion, diced small, sauteed a little

4 eggs 1 large can evaporated milk 1 teaspoon salt

1 tablespoon flour

1 small can tomato sauce (can be Elpato Mexican tomato sauce)

Line bottom of two 7by11inch pans or one 10by15inch pan with half the chilis. Sprinkle cheese over chilis. Put in onions and mix rest of ingredients, except tomato sauce. Pour over cheese. Cover with the other half of the chilis. Bake 30 minutes at 350 degrees.

Pour tomato sauce over casserole and bake 15 minutes longer. Freezes nicely.