Sample recipe from Mexican Cooking: Chiles rellenos (filled chilli peppers)

I love deep-fried filled jalapeño peppers, but have never been able to convince my less chilli-loving friends or family to even taste them, but this looks like a recipe I might be able to get them to try, since it involves milder peppers.

Words in brackets are mine, and I have changed some things around to make the recipe more logical.

To make 4 servings:

12 fresh Anaheim or Poblano peppers
450 g cheddar or Monterey jack cheese (other recipes I have seen state it must be grated, finely sliced or cut into straws)
100 g flour
6 eggs
Oil or deep-frying fat

To peel the peppers, roast them until the skin is black all over (over hot coals, under the grill, or dry-sautéed in a pan). Remove from the heat and put immediately into a plastic bag, close the bag and leave the peppers for 20 minutes. The condensation will loosen the skin. Peel the peppers, cut a slit in the side of each pepper and remove the pith and seeds (retain the stems). Take care not to make additional holes in the peppers. Stuff the peppers with cheese and coat with flour.

Start heating the oil/fat. It should be deeper than 3 cm (so that the peppers can be completely immersed in the oil. I would use a deep fryer).

Separate the eggs and whip the yolks and whites separately. The whites must be quite stiff. Gently fold the whites into the yolks.

Dip the peppers in the egg mixture to coat completely (except the stem, use that to hold onto the peppers while you dip them in the egg). Fry the peppers in the hot oil (2-3 at a time, until golden all over, drain briefly on absorbent paper and) keep warm in a hot oven until all the peppers are ready to serve.

Serve with refried beans and spicy rice.

Recipe from The Diner's Club Cookbook: Fluffy cheese cake

While I have made no-bake cheese cakes several times, I have never tried making a baked one. This recipe sounds nice. Maybe I'll try it the next time it's my turn to treat my workmates for Friday breakfast.

To serve 8-10 persons:

Crust:
16 Graham crackers, crushed fine
2 tsp cinnamon
1 1/2 tsp sugar
1 tbs butter

Filling:
1 kg (2 lbs) cream cheese, softened
1 cup sugar
1/4 tsp salt
4 egg yolks
1 1/2 tbs lemon juice
2 tsp grated lemon rind
1 1/2 tsp vanilla extract
2 cups heavy cream
4 egg whites

Heat oven to 175°C (350°F).

To make crust:
Mix together the cracker crumbs, cinnamon and sugar. Butter the bottom and sides of a 22 cm (9-inch) spring form and sift half the crumbs over it.

The filling:
Beat the cream cheese until soft and then add the cup of sugar, the salt, egg yolks, lemon juice and rind, and the vanilla. Beat the egg whites until stiff but not dry and fold into the cheese mixture lightly but thoroughly. Turn into the prepared pan. Sift the remaining cracker crumbs over the top of the batter.

Bake 1 hour until set. Turn off the heat and let stand 5 minutes. Remove from the oven and cool on a cake rack, away from drafts.

Recipe from The Diner's Club Cookbook: Cheese soup

This reads like a wonderfully warming and filling winter soup. I'll have to try it when it gets colder.

To serve 6-8:

4 tbs butter
2 tbs flour
4 cups chicken broth
1/3 cup finely diced cheddar cheese
1/3 cup finely chopped onions
1/3 cup diced carrots
1/3 cup chopped celery
1/4 teaspoon freshly ground black pepper
1/2 tsp Ac´cent (Europeans can substitute Knorr Aromat seasoning). Ac´cent or Accent is a brand name for MSG. If you object to its use or are allergic to it, leave it out.
1/8 tsp Worcestershire sauce
1 cup light or cooking cream

Melt 2 tbs butter in a saucepan. Stir in the flour until browned. Gradually add the broth, stirring steadily until it reaches the boiling point. Blend in the cheese and let it melt.

Sauté the onions, carrots and celery in the remaining 2 tbs of butter for 10 minutes. Add to the soup with the pepper, Ac´cent and Worcestershire sauce. Just before serving, add the cream.

Adjust the seasoning to taste.

From Bretton's Restaurant, Kansas City, Missouri.