Name: Chili Relleno (Tofu) Casserole
Ingredients: 7 oz Green Chilis (can) whole; 14 1/4 oz Firm tofu; 3/4 lb Jack cheese, grated; 3/4 lb Sharp cheddar, grated; 7 oz Green chilis (can) diced; 6 Eggs; 12 oz Evaporated milk; 1 c Salsa

Are you seeking first God’s kingdom (Luke 12:31)? Such an attitude reveals a heart that is set on God. So, the more we begin to serve God and trust God and praise God and seek God, the less we will worry (Luke 12:22, 29, 32). Worry is evidence that we desire to serve and trust and seek ourselves. But when we find in God our total sufficiency, we will glorify Him in the process and receive the promised peace and contentment that surpasses all understanding. When our treasure is in heaven, our hearts will follow. When our hearts are in heaven we will not worry about the things of this world.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Vegetarian	Vegetarian, Main dish, Mexican, Eggs	8	Servings

INGREDIENTS

7	oz	Green Chilis (can) whole
14 1/4	oz	Firm tofu
3/4	lb	Jack cheese, grated
3/4	lb	Sharp cheddar, grated
7	oz	Green chilis (can) diced
6		Eggs
12	oz	Evaporated milk
1	c	Salsa

INSTRUCTIONS

Split whole chilis lengthwise. Remove seeds and lay flat in bottom of a
13x9 baking dish.  Place tofu on paper towel and gently squeeze out excess
moisture. Crumble and blend half the tofu with jack cheese. Blend remaining
half with sharp cheese.  Pot chilis with a layer of Jack-mix followed by a
layerr of Sharp-mix. add a layer of diced green chilis. Repeat layers until
cheese and chilis ar gone.  Beat eggs with milk. Pour overr casserole.
Spread top of casserole with salsa. Bake at 350§ oven for 45 minutes.
Source: unknown Typed for you by Joan Mershon
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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