On May 16, 7:21*am, "Michael \"Dog3\"" wrote:
"Bob Terwilliger" dropped :in rec.food.cooking

My recipe for chiles rellenos calls for more egg whites than yolks, so
that's a good way to use up *some* of the egg whites. A soufflé is
another good way; I made pear soufflés when we had some pears which
were getting overripe and a few extra egg whites in the fridge. You
can use a single egg white beaten with water as the sealant for
ravioli or potstickers. Or you can make "chicken velvet," which is a
mixture of ground chicken, chicken stock, seasonings, and beaten egg
whites, formed into little balls and deep-fried as an appetizer or
soup garnish. (Of course, you can do the same thing with tuna, shrimp,
catfish, or whatever you like.)

Hey Bob! *What cheese do you use with
your chiles rellenos? *I bought some
chihuahua cheese at a farmer's market.

I pity the Mexicans whose job it is to milk those little
bitches. My grandmother had a chihuahua, and it was so mean that she
had to lock it up when we came to visit. It bit the gas meter reader
once.

Michael

--Bryan