SAUCE
1. Slit the peppers at the lower end and remove the seeds and pulp, but
leave the stem on. Boil in water until tender; drain. 2. Slice the cream
cheese and stuff each pepper with pieces of cheese.
3. Separate the eggs. Beat the whites until they form soft peaks, then add
the yolks and continue beating until uniform and fluffy. Lightly salt the
egg batter.
4. Heat the oil in a skillet to 375 F. Roll the peppers in flour, dip in
the egg batter, and fry on both sides until golden brown. Drain on paper
toweling.
5. Serve covered with Sauce. SAUCE: Heat the oil in a large skillet over
medium heat. Saute the onion until soft. Reduce heat and add the tomato
sauce, oregano, salt, and pepper; mix well. Simmer for 5 minutes.
LA MARGARITA
CHICAGO, MORTON GROVE
WINE: BRILLANTE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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