CHILI RELLENO CASSEROLE

1 (4-oz.) can whole green chilies, seeds removed

¾ lb. Monterey Jack cheese

¼ lb. mild Cheddar cheese

½ Tbs. flour

¼ tsp. salt

2 eggs

1 can evaporated milk

1 8-oz. can tomato sauce

Salsa or taco sauce to taste

Grease a 2-quart casserole dish and line bottom with chilies. Spread cheeses into a medium bowl after mixing flour, salt, eggs and evaporated milk in same bowl; mix well. Spoon this mixture over the chilies; bake uncovered in a preheated 350°F. oven for 30 minutes on center shelf. Spread tomato sauce on top and return to oven for 5 minutes. Serve with warmed tortillas and refried beans and/or Mexican rice. Reheats well.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

1½ c. sugar

½ c. butter, room temperature

2 eggs, room temperature

2 1/3 c. cake flour

2 Tbs. cocoa powder

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

1 c. buttermilk

1½ Tbs. red ...