The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net

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   I told you last time that I was preparing to attend a rubberstamp show. It was too much fun. I ventured into a new area. Almost every stamp I purchased was un-mounted. There are so many to choose from, but I am running out of room buying the wood mounted stamps. So this way I can get more and more, and they won’t take up some much space.
   Here is a great side dish with a little kick. I know I get tired of the same old sides day after day. This one will spice things up!
Green-Chili Bake
   * 2 tablespoons butter or stick margarine
   * 1 1/2 cups chopped onion
   * 2 garlic cloves, minced
   * 1/4 teaspoon ground cumin
   * 1/8 teaspoon salt
   * 3 cups cooked long grain rice
   * 1 1/4 cups egg substitute
   * 1 - 14.5 ounce can Mexican style stewed tomatoes with jalapeno peppers & spices, undrained
   * 1 - 8 ounce can tomato sauce
   * 1 1/2 cups (4 ounces) shredded Monterey Jack cheese
   * 1/2 cup (2 ounces) shredded manchego cheese (I used 6 ounces of Monterey Jack)
   * 3 - 4 ounce cans whole green chiles, drained and cut into strips
   Preheat oven to 375 degrees.
   Melt the butter in a medium nonstick skillet over medium-high heat. Add the chopped onion and minced garlic, and sauté five minutes.
   Remove from heat, and stir in ground cumin and salt.
   Combine onion mixture, rice, and egg substitute in a bowl.
   Combine tomatoes and tomato sauce in a bowl.
   Combine the cheeses in a small bowl.
   Spread 1 1/4 cups of tomato mixture in bottom of a 13 x 9 inch baking dish, and top with 1 1/2 cups of rice mixture. Arrange half of the green chiles on top of rice mixture and sprinkle with half the cheese mixture.