The bride's cook book

A little chopped green chile in either creamed or fried potatoes is a delicious addition. Chopped green chile in the potato salad appeals to the eye as well as the taste. Add flavor to your green tomato pickles by putting in some chopped green chile just before removing from the fire. A little chopped green chile in any soup makes a welcome variation in many familiar dishes. Put a little chopped green chile in your next cheese omelet. It is a delicious addition. Make a Mexican rarebit by adding chopped green chile to an old time favorite. SALADE MEXICAINE— Chop 1/2 can of DEL MONTE Canned Green Chile with 1 small onion and add to French dressing. Slice tomatoes on lettuce and pour over the chile mixture. If ripe tomatoes are not available, this is delicious if sliced cooked potatoes are used. CHILE CON CARNE AND BEANS DEL MONTE— Soak V2 pound of pink beans over night* In the morning add 1% teaspoons of salt and % teaspoon of soda and boil until beans are tender. Cut a small slice of fat salt pork in pieces and fry until fat is tried out, add ^ pound of well seasoned Hamburg steak or chopped left over meat, sprinkle with 1 tablespoon of flour and brown. Add 1/2 cup of chopped DEL MONTE Canned Green Chile, 1 can of DEL MONTE Canned Tomato Sauce, 1 clove of garlic, or 1 chopped onion, and 1 cup of water. Bake in a moderate oven for 1 hour, adding more water if necessary. CHILE RAGOUT — Dissolve 3 bouillon cubes in 2 cups of boiling water and add IVz teaspoons of salt and %' cup of Victory flour moistened with % cup of cold water. Boil and add 1 can of chopped DEL MONTE Canned Green Chile, 1 cup each of diced cooked carrots, potatoes, and turnips, and 1 small chopped onion. Cook until vegetables are thoroughly heated and serve. DEVILED KIDNEYS— Soak 3 pairs of kidneys in cold water 10 minutes, drain, remove cores and skin and cut in pieces. Melt 2 tablespoons of fat in frying pan, add V2 can of chopped DEL MONTE Canned Green Chile, 1 small chopped onion, the kidneys, ^2 cup of boiling water, and the juice of 1 lemon. Cover and cook slowly 30 minutes. Remove from fire, add 1 beaten egg, stir until thoroughly mixed, and serve at once. BAKED GREEN CHILE AND TOMATO— Drain the liquid from a can of DEL MONTE Canned Tomatoes. Put tomatoes in a greased baking dish, sprinkle with seasoning and l^ can of chopped DEL MONTE Canned Green Chile. Over this put a layer of crumbs to which 1 tablespoon of butter substitute has been added. Bake 30 minutes, increasing heat the last 15 minutes to brown the crumbs. GREEN CHILE AND CORN SOUFFLE— Mix V2 can of DEL MONTE Canned Green Chile with 1 cup of white sauce, 1 cup of canned com, 1 teaspoon of salt, 1 tablespoon of corn sirup and 2 slightly beaten eggs. Bake in a slow oven until firm. ^ CHILE OMELET— Beat the yolks of 4 eggs till very light, add V2 can. of chopped DEL MONTE Canned Green Chile and Vz cup of hot water. Fold in 4 stiffly beaten egg whites, pour into frying pan in which 1 tablespoon of fat has been melted and bake. Fold and serve, garnished with slices of the green chile. DEL MONTE Canned Peas