Chili Rellenos

menu for yor
Chili Rellenos
10 Fresh Poblano peppers
2 cups Vegetarian Carnitas p. 53 (beef)
1 cup Tomato Sauce p. 13
1 cup Cashew Cheese Sauce p.64
4 cups Water
Cut off stem ends of peppers and remove seeds. Save the
ends for later use. Boil water and put peppers inside, cover
and remove from heat. Allow to remain in water at least 5
minutes, then remove and drain each pepper.Stuff each pepper
with Carnitas and replace stem ends on pepper like a
cap.
put 1/2 cup tomato sauce on bottom of baking caserole dish
and lay each stuffed pepper side by side. Top with remaining
tomato sauce and cheese. Bake at 350 F for 30 minutes.
Serving Suggestions:
• with Pico de Gallo and chips
• with Spanish Rice
• with a fresh vegetable salad
The Magnificent 12
Eating more vegetables
will dramatically reduce and
prevent disease. Theses
twelve vegetables are the
power fighters against cancer
and heart disease-the two top
killers in our country. They
all have flowers with four
petals that botanical historians
describe as resembling
the crucifix or Cross, thus
they are called cruciferous.
Consume three, one cup servings
from this list, each day.
Eat one cup raw and two cups
slightly teamed, except for
horseradish. Use horseradish
grated fresh in sauces and
spreads. Alternate the vegetables
daily.
Broccoli
Kohlrabi
Cauliflower
Kale
Turnip
Radishes
Rutabaga
Cabbage
Watercres
Brussels sprouts
Mustard greens
Horseradish