New Mexico Chile Crustless Pie (1958)

• 8 whole peeled green chiles (or 2 4-oz cans, or frozen)
• 1/4 lb cheddar cheese, grated
• 5 eggs, slightly beaten
• 2 tbspns cream
• 3/4 tspn salt
• Freshly ground black pepper

Preheat oven to 325 degrees. Grease 10-inch pie pan, then cut chiles open and line pie pan, allowing chiles to come to the top of the pan.  Remove seeds to taste.

Spread cheese evenly over chiles. Then slightly beat eggs using fork, and add cream and seasonings. 

Pour over top of chiles. Bake 30 minutes or until set.

More "Lost" Recipes from New Mexico

New Mexico Zucchini with Corn (1975)

Black Pepper Cake with Nuts (1975)

(Origin - "Historic Cooking" by Fabiola C Gilbert, published by the New Mexico College of Agriculture, 1958.) 

New Mexico Zucchini with Corn (1975)

• 1 lb zucchini
• 1 medium onion, diced
• 1 clove garlic, minced
• 1/2 cup milk
• 1/4 cup grated cheese
• 2 green chiles, diced
• 1 cup corn

Wash and slice zucchini squash in think slices. Saute onion, garlic, and green chile in oil. Add zucchini, and cook and stir over low heat about 5 minutes.

Add corn and milk, and simmer another 5 minutes. Add grated cheese, and cook about 10 minutes.  Add salt and pepper.  Serves 4. 

More "Lost" Recipes from "Church of the Good Shepherd Cookbook"

Raw Apple Cake (1975)

Black Pepper Cake with Nuts (1975)

(Origin - "Church of the Good Shepherd Cookbook" by the Cookbook Committee; Albuquerque, New Mexico, 1975.  Recipe was by Louise Pierce.)