Sugarbustes Quarterly Recipes April/May/June 2005

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  • Chili Relleno Casserole
    1/2 lb cheddar cheese, grated (about 2 cups)
    1/2 lb monterey jack cheese, grated (about 2 cups)
    3 (4 ounces) cans whole green chilies
    3 tablespoons whole wheat flour
    3/4 of a cup of milk
    3 eggs
    1 (16 ounces) can tomato sauce, with a dash of hot chili sauce if desired.

    Grease a 8-9" square baking dish.
    Layer in the following order; half of chilies (split open and laid flat), Jack cheese, remaining chilies, cheddar cheese.
    Mix flour, milk and eggs.
    Pour over layered ingredients.
    Bake at 350 degrees F for 45 minutes.
    Pour tomato sauce over top sprinkle with a bit of cheese if desired, and bake for an additional 15 minutes.
    Let stand for 5 minutes before serving.

    You can find large cans of whole green chilis in stores that carry Hispanic groceries. They are much cheaper than the little cans....
  • Shrimp Stir Fry with Garlic Sauce
    This recipe is one I found on Recipezaar. It turned out great.

    3 T soy sauce
    2 T Rice vinegar
    2 T Rice wine (sherry is ok)
    1/4 cup water
    1 T cornstarch, or arrowroot
    1 t agave

    Mix together and set aside.

    2 T. toasted sesame seeds
    1 pound peeled deveined large shrimp
    4 cups broccoli florets
    6 green onions, cut into 1 inch pieces
    4 cloves of garlic, minced
    1 can water chestnuts, sliced

    Heat wok, add about two tablespoons peanut oil and heat. Add shrimp and stir fry until opaque. Remove. Heat wok, add peanut oil, when hot, add broccoli, and onions. Stir fry a minute, then add garlic and water chestnuts. When broccoli is crisp tender, push up sides of pan and add sauce mix to middle. When bubbly and thickened, add shrimp, and mix well. Serve immediately. Serves four.