SUBROSA CHILES RELLENOS BY GARNER IN MAVERICK SERIES ENJOY DAN: By CHEF DAN: (From the 1951 Cowboy Cookbook by Ken Beck & Jim Clark) Makes 6 servings. INGREDIENTS: 6 Anaheim chili peppers 6 ounces shredded light Cheddar cheese, divided All purpose flour 4 egg whites 1/4-cup Second Nature eggs 2 tablespoons safflower oil Medium-hot sauce DIRECTIONS: 1. Char the chili peppers on gas burners; place in a plastic bag for 5 minutes (no more) and peel off the skin. 2. Slit the peppers from stem halfway down and carefully remove the seed. 3. Insert 1 ounce shredded cheese per pepper. 4. Dredge each filled pepper with flour. 5. Whip the egg whites until stiff. 6. Fold in the eggs. 7. Coat the peppers with beaten egg mixture. 8. Fry In oil. 9. Serve with Cheddar cheese and medium-hot salsa. ENJOY DAN: SING SONS & PLANT SEEDS!!

SUBROSA CHILIES RELLENOS by JAMES GARNER IN MAVERICK SERIES

                                                                                         By CHEF DAN:

(From the 1951 Cowboy Cookbook by Ken Beck & Jim Clark)

Makes 6 servings.

INGREDIENTS:
6 Anaheim chili peppers

6 ounces shredded light Cheddar cheese, divided

All purpose flour

4 egg whites

1/4-cup Second Nature eggs

2 tablespoons safflower oil

Medium-hot sauce

DIRECTIONS:

1.   Char the chili peppers on gas burners; place in a plastic bag for 5 minutes (no more) and peel off the skin.

2.   Slit the peppers from stem halfway down and carefully remove the seed.

3.   Insert 1 ounce shredded cheese per pepper.

4.   Dredge each filled pepper with flour.

5.   Whip the egg whites until stiff.

6.   Fold in the eggs.

7.   Coat the peppers with beaten egg mixture.

8.   Fry In oil.

9.   Serve with Cheddar cheese and medium-hot salsa.

ENJOY DAN:                               SING SONS & PLANT SEEDS!!