Cookbook

Rice - Rice-Green Chilies-Cheese Bake

Rice-Green Chilies-Cheese Bake

I received this recipe with attached story in one of my email recipe newsletters and thought it lmaybe some of you would like to save it for next summer's zucchini crop. -LuAnn (TQ)

DH and I used to entertain quite a lot in our younger days. For his fiftieth birthday, I had a surprise party for 80 of his friends and cohorts. Well, I did all the cooking for this party and asked that no one bring anything as I had tons of food. Well the secretary of his department showed up with two of these casseroles. Being tense at entertaining so many people, the weather not cooperating (so the attendees were forces to come into our tiny house instead of being outside in the huge yard), and just generally being a control freak, I freaked out when these showed up and I had to warm them prior to serving. I made my displeasure known to the poor misguided guest.

Well, I set them out with all the food that I had prepared and it wasn't until 4 a.m. (after guests left and I cleaned up the yard and house) that I got to sit down and eat something. Well, there was but a teaspoonful of this dish, I tasted it and fell in love with it. Well now remember my rude behavior toward the lady who brought them? (I) asked DH to ask her for the recipe, he said no, you were nasty and rude and you will have to apologize to her and ask her yourself. Well, I took a deep breath and called and apologized and asked for the recipe. To her great credit, Pat Gregg was quite the lady. She accepted my apology and sent the recipe home with DH. Anytime I give this recipe out I tell the story, for you see it became my signature dish for all the potlucks DH and I attend, but the recipe really belongs to that lady, who withstood my wrath and still had class enough to forgive and give me the recipe.
Serves 8.

Ingredients:

3 medium zucchini, sliced thin
2 cups cooked rice
1 (7 1/2 ounce) can whole green chilies, coarsely chopped
12 ounces grated Jack cheese
1 large tomato, thinly sliced
Salt
2 cups sour cream
1 teaspoon oregano
1 teaspoon garlic salt
1/4 cup green pepper, chopped
1/4 cup green onion, chopped
2 Tablespoon parsley, for garnish

Instructions:

Cook zucchini in small amount of water until crisp but tender; set aside.
In a 3 quart buttered casserole dish, place rice and cover with chilies.
Sprinkle on 1/2 of the cheese and arrange zucchini slices over the cheese.
Add tomato slices and sprinkle with salt.
Combine sour cream, oregano, garlic salt, green pepper and green onion.
Spoon evenly over tomato layer.
Scatter remaining cheese over all.
Bake at 350ºF for 45-50 minutes or until heated through.
Sprinkle with parsley and serve immediately.


TexasCook.Com (eddie@texascook.com)
Guest submission by Patricia Luijt
Posted by LuAnn (TQ)

PASTA, POTATOES & RICE # 15

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