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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 20 |
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Directions: Tomatillos keep in the refrigerator as long as 2 or 3 weeks, so you. Cut
thin slice from stem ends of tomatillos. Remove pulp and seeds with melon
baller or spoon. Mix Cheddar cheese, corn, cream cheese, onions and 1
teaspoon ground red chilies. Fill tomatillos with cheese mixture. Sprinkle
with ground red chilies. Cover and refrigerate until serving time. Garnish
with cilantro and green onions if desired. 20 APPETIZERS; 55 CALORIES PER
APPETIZER. With more people discovering the zesty food of the Southwest
every day, tomatillos are becoming popular throughout the country. These
tangy fruits grow in papery husks that are easily peeled away, revealing
the bright green, sticky skins.
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filling ingredients thoroughly & stuff into the peppers. Place them
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30 minutes. Or steam o
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cover with cheese.
Source: Arr
Stuffed summer squash Depending on size of squash, allow 1/2 per person. Parboil whole squash in
salted water until tender. Remove, slice in half lengthwise. Scoop out
center of squash and place in bowl an equal amount of finely diced yellow
cheese. Add a little cream or milk,
Roast stuffed turkey 1. If turkey is frozen, it may be defrosted by placing it in the
refrigerator
overnight or until thawed.
2. Wash turkey and sprinkle inside cavity with salt and pepper.
3. Stuff turkey loosely. Tie legs together. Tie wings and legs to body.
4. Invert a he
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