Title: Chiles rellenos #2
 Categories: Vegetable
      Yield: 6 Servings
 
     12 sm Bell peppers
      2 pk (3-oz) cream cheese
      6    Eggs
           Salt
      2 c  Oil for deep-frying
      1 c  All-purpose flour

MMMMM---------------------------SAUCE--------------------------------
    1/4 c  Chopped onion
  1 1/2 c  Tomato sauce
    1/4 ts Oregano
           Salt and pepper
      2 tb Corn oil
 
  1.  Slit the peppers at the lower end and remove the seeds and pulp,
  but leave the stem on. Boil in water until tender; drain. 2. Slice
  the cream cheese and stuff each pepper with pieces of cheese.
  
  3. Separate the eggs. Beat the whites until they form soft peaks,
  then add the yolks and continue beating until uniform and fluffy.
  Lightly salt the egg batter.
  
  4. Heat the oil in a skillet to 375 F.  Roll the peppers in flour,
  dip in the egg batter, and fry on both sides until golden brown.
  Drain on paper toweling.
  
  5.  Serve covered with Sauce. SAUCE: Heat the oil in a large skillet
  over medium heat.  Saute the onion until soft. Reduce heat and add
  the tomato sauce, oregano, salt, and pepper; mix well. Simmer for 5
  minutes.
  
  LA MARGARITA
  
  CHICAGO, MORTON GROVE
  
  WINE: BRILLANTE
  
  From the .  Downloaded