Chile Relleno Souffle

Fast. Easy. Certain to be loved by your kids . . . add rice and beans on the side for a complete meal.

Ingredients:
7 oz whole green chiles
½  lb. grated jack cheese
½ lb. grated cheddar cheese
2 eggs beaten
1 T corn starch (or any type of gluten free flour)
6 oz evaporated milk
¼ t salt
8 oz tomato sauce

1. Preheat oven to 375 degrees F (190 degrees C).

2. Grease an 8x8 inch pan. 

3. Line pan with chiles. (Open and lay them flat).

4. Sprinkle grated cheese over chiles.

5. Beat together eggs, flour, salt and milk. Pour over cheese and chiles.

6. Bake for 35 minutes.

7. Pour tomato sauce on top and spread to cover all.

8. Return to oven and heat for 5 minutes more or until sauce bubbles.

Cambodian Crepes

Use these for any recipe that calls for crepes.

 As a child growing up in Southern California I had a lot of Cambodian friends. Their families came to the US as refugees - fleeing the Khmer Rouge. This is a recipe they brought with them. I now consider it a gluten free staple.

Mix together:

1 egg – beaten with fork

1 cup – fine rice flour

¾ cup water

tumeric powder - a sprinkling to add color/flavor

1. Use small omelette pan on medium heat.

2. Use a ‘dime’ size amount of oil for each crepe.

3. Use 1/8 cup of batter for small and thin crepes, or ¼ cup batter for thicker 10” crepes.

4. Spread batter thinly . . . turning and tilting the pan helps.

5. Stack crepes between paper towels or store them between wax paper.

NOTE: Whenever I go to Thailand, I pick up a few bags of fine rice flour. These same Thailand brands of fine rice flour are also sold in most Asian Supermarkets in America and they are a much finer grind of flour and much cheaper too!

Forget Birthday Cake . . . Ice Cream Pie!

I don’t miss cake in the least. I did not grow up eating birthday cake; instead I always requested my Mom’s ice cream pie.  Far more delicious than your typical birthday cake, this is a must for any ice cream fan and the best gluten free dessert I've ever tasted.

Ice Cream Pie

1 package Pamela’s Simplebites Extreme Chocolate Mini Cookies, crushed
1/2 cup butter, melted
16 oz Mrs. Richardson’s Hot Fudge
8 oz Cool Whip
1/2 gallon of ice cream
8-10 additional cookies or chocolate chips (optional)

Place cookies in a large zip lock bag. Using the side of a hammer, crush the cookies until they are a course powdery consistency.

Use a fork to mix crushed cookies into melted butter until coated evenly resulting in a moist cookie crust mixture.

Place cookie crust mixture into 9 inch (22cm) glass pie dish. Spread evenly and use fingers to press crust up against and cover sides of pie pan.

Place in freezer for 10 minutes.

Soften ice cream on counter for ~5 minutes. Cut carton of ice cream in half. Place ice cream into pie crust in large chunks and then use fingers to press down and spread until ice cream is at least level with top of pie dish. Be fast so your hands don’t get too cold. Freeze for 10 minutes.

Stir up the fudge in the jar, then carefully spread onto pie in one thick layer. Freeze for 10 minutes.

Stir up the cool whip in container, then spread in thick layer onto pie. Freeze for 10 minutes.

Press 8-10 cookies lengthwise into pie for decoration, or sprinkle with chocolate chips (optional).

It is best to let pie harden for at least 2 hours before serving.

Cover with foil and keep in freezer.

Note: A glass pie dish is best to avoid damaging your pie pan, since you'll use a sharp knife to cut the frozen pie when serving.