2 C half and half
4 eggs
2/3 flour
6 (4 oz) cans (or 24 oz) whole green chilies (I use Ortega)
1 lb. grated monterey jack cheese
l lb. grated cheddar cheese
2 (8 oz) cans tomatoe sauce

Beat half and half with eggs and flour until smooth.
Split open chiles, rinse out seeds, and drain on paper towels.
Mix grated cheeses (reserve 1 C for topping)
Make alternate layers of remaining cheese, chiles and egg mixture, in 13 x 9 glass pan.
Pour tomato sauce over top and sprinkle with reserved cheese.
Bake in 350 oven for 1-1/4 hours or until cooked in center.
Makes 8 servings
Serve with warm flour totillas, refried beans and salad. Tacos are a good compliment.

1-3/4 cups flour
1-1/2 cups powdered sugar
1/2 cup unsweetened cocoa
1 cup butter, at room temperature
8 ounces cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
1 egg, at room temperature
2 teaspoons vanilla
1/2 cup chopped walnuts

Preparation:

Preheat oven to 350 degrees. In a large bowl, stir together flour,
powdered sugar, and cocoa. Cut in butter with a pastry blender or fork
until crumbly. Reserve 2 cups of mixture. Press remainder over the
bottom of a 13-inch by 9-inch pan. Bake 15 minutes.

In large bowl, beat cream cheese until fluffy. Gradually beat in
condensed milk; mix until smooth. Add egg and vanilla; mix well. Pour
over crust. Stir nuts into reserved flour mixture; spread evenly over cheese
mixture. Bake 25 minutes, until bubbly. Makes 24 bars.

Store in the refrigerator.

To taste        Salt and pepper
To dredge      Flour
1-½ T Butter
1 T                Oil
4                   Chicken breasts
6T                 Raspberry vinegar
¾ C             Chicken broth
½ C             Heavy cream
To garnish     Fresh raspberries

Season chicken to taste with salt and pepper. Dredge in flour, shaking off excess.
Heat butter and oil in a saucepan over medium heat.
Sauté the chicken until golden brown on both sides. Remove and reserve the chicken breasts.
Deglaze the pan with raspberry vinegar and chicken stock. Stir to combine.
Simmer 5-10 minutes.
Add the heavy cream. Stir. Reduce until desired consistency is achieved.