Chilie Rellano Casserole

An EDD co-worker, Norm Waskevicz, brought this to an office pot luck in about 1993. I fixed it for my family once and it became a popular request for brunch.

(1) large can Whole Chilies Ortega (open up each chilie, clean out seeds, rinse and pat dry on paper towels)

(2 lbs) Jack Cheese in slices

(6) Eggs

(1) can Evaporated Milk

(3) tablespoons Flour

(1) small can Tomato Sauce

(1) tablespoon Salt

Preheat Oven to 325 degrees.

Grease Casserole dish with Crisco, Butter or Pam. Layer Chilies, then Cheese slices, usually three times. Separate eggs. Beat whites until stiff. Beat in yolks, add flour, salt and evaporated milk. Mix thoroughly. Pour over layers of Chilies and Cheese.

Bake about 40 minutes. Add tomato sauce across the top. Bake another 15 minutes.


Cocktail Meatballs

This recipe came from one of my fellow California Women for Agriculture (CWA) members, before the days of ready-made meatballs from Costco! Even if you do buy the meatballs from Costco, the Sauce is what makes them so good.


1 pound ground round Beef

1/2 cup Breadcrumbs

1 Egg

Pinch of each:  Onion flakes, Salt and Pepper

Form 3/4 inch balls.


1 Jellied Cranberry, 16 Ounce

1 Chili Sauce, 12 Ounce

12 Ounces of Water

Pinch of Onion flakes

Simmer to dissolve, then add meatballs. Serve.


Cream Puffs

Oh, how we all remember our mother, LeNoir H. "Checkers" Giessner's Cream Puffs. A simple recipe, but kind of tricky to make. She filled them with cream we bought from Brown's Dairy just up the road and her chocolate glaze was superb! We think her secret was melting the chocolate with a little hot coffee.


1/3 cup butter

3/4 cup water

3/4 cup all-purpose flour 3 eggs

In a saucepan, heat butter and water until almost boiling. Remove from heat.

Add flour. Return to heat. Beat vigorously with a wooden spoon until mixture thickens, leaves sides of pan and forms a ball. Remove from heat.

Add eggs, one at a time, beating constantly, until eggs are fully incorporated.

Drop mixture by rounded teaspoons onto greased baking sheet, forming 12 large or 20 small puffs.

Bake immediately at 400 degrees until light, puffy and golden, about 15 minutes for small puffs and 25 minutes for larger ones. Do not open oven door during baking time.

Let cool, uncovered on rack.


Whip cream (1 cup heavy whipping cream, 1/4 cup Powdered (Confectioners) Sugar; 1/2 teaspoon vanilla. Adjust for number of puffs.

Cut off a lid on each puff and carefully pull out the "veins" formed while baking.

Fill with whipped cream


4 ounces dark chocolate (the bitter, bakers bar kind)

1 tablespoon butter

In a double-boiler, melt chocolate and butter over low heat. Drizzle chocolate over puff. Let cool. Serve.


1 cup ready-made instant vanilla pudding

1/4 cup whipping cream

Whip cream and blend into vanilla pudding. Fill puffs with this mixture.



Crockpot Ravioli

My first cousin, Roberta Giessner Laughlin, has a perfect slow cooker recipe for when she has company arriving and she wants to visit and not fuss in the kitchen. To the Ravioli main dish she adds a Salad made ahead and warms the French Bread and dinner is served!

2 jars Spaghetti Sauce

2 packages frozen Ravioli

1 pound Hamburger (optional)

2 cups grated Cheese

If using Hamburger, brown with onion, drain and add to Spaghetti Sauce.

Pour 1/3 Sauce in the bottom of the slow cooker. Add 1 package Ravioli, cover with 1/2 cheese and another 1/3 of the sauce. Add remaining ravioli, sauce and cheese. Cook on low 6-7 hours. (Adapt the Spaghetti Sauce to suit your taste.)


Frosted Pineapple Squares

This recipe came from my mother, LeNoir "Checkers" Giessner, who found it in a magazine with a Fleischmann's Advertisement. She used to make it especially for Dad and all of us kids hoped we were around when she did. My sister, Jill Giessner Stoltenberg, started making it again recently and we all enjoyed it and the memories of times that Mom made it for Dad.

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 egg yolk, lightly beaten

1 (1 lb. 14 oz) can pineapple chunks, undrained

2/3 cup milk

1 teaspoon sugar

1 package Fleischmann's Active Dry Yeast

1/4 cup very warm water

4 egg yolks, lightly beaten

4 cups sifted all-purpose flour

1 cup (2 sticks) Fleischmann's Margarine

Mix 1/2 cup sugar, cornstarch, and salt in saucepan. Stir in egg yolk and pineapple chunks. Cook over medium heat, stirring constantly, until thick and smooth, about 7 minutes. Cool to lukewarm while preparing dough.

Scald milk; add 1 teaspoon sugar; cool to lukewarm.

Dissolve Fleischmann's Active Dry yeast in very warm water; add to lukewarm milk mixture. stir in beaten egg yolks.

Measure flour into large mixing bowl. Cut Fleischmann's Margarine into flour using pastry blender or two knives until mixture resembles coarse meal. Stir in yeast and milk mixture and blend thoroughly. Dough will be soft and moist.

Divide dough in half. Roll one half out on a ligjhtly floured board until large enough to fit the bottom of a jelly roll pan and overlap edges, about 16 x 10 inches. Spread with cooled pineapple filling. Roll remaining half of dough large enough to cover filling. Seal edges together. Snip surface of the dough with scissors to let steam escape. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake in moderate oven (375 degrees) 35-40 minutes. Frost with Confectioners' sugar icing. Serve warm.