Chile Rellano Squares

7 oz can whole or diced green chiles, drained (could stand to use two)

12 oz pkg shredded colby cheese

12 oz pkg shredded montery jack

4 eggs beaten

12 oz can evap milk

2 T all purpose flour

16 oz jar red or green salsa

note: we also added about 6 oz crumbled queso blanco and used green enchilada sauce instead of salsa.

Spread chiles in the bottom of a greased 13x9 baking pan. Mix cheeses and spread over chiles. In separate bowl whisk together eggs, milk, flour and pour over cheese and chiles.

Bake at 375 for 30 minutes or until golden. Spread salsa (or enchilada sauce) over top and bake add'l 5 minutes.

Serves 10-12

Elephant Stew

While we have not personally tried this one, it comes to us from Bed and Breakfast at Highland Farm, out of Country Inn and Bed and Breakfast Cookbook (Kitty and Lucian Maynard)


1 elephant
Brown Gravy
Salt and Pepper
2 rabbits (optional)

Cut the elephant into bite sized pieces; should take about 2 months. Add enough brown gravy to cover. Salt and Pepper to taste. Cook over a kerosene fire for about 4 weeks at 460ºF. This will serve about 3800 people. If more are expected, two rabbits may be added. But do not add the rabbits unless necessary, as most people do not like to find hare in their stew.

Serves approx 3800.