SC - shortbread and chile rellenos

[Elaine Koogler]

Yeah, I've done it that way with a wooden thistle mold...however, it does lose a
little definition and can sometimes be a little difficult to get out of the
mold, though in the case of a scallop shell, that shouldn't be a problem!

Kiri

Nisha Martin wrote:

> I have a shell shape mold in plastic that makes a
> great mold for soap.
> The
> only bakeware I've seen in that shape is either the
> cast blackware or
> too
> big for individuals.
>
> Since shortbread pretty much stays where you put it
> when baked, couldn't you  mold them and  put them on
> a baking sheet to cook them? ( then the  plasitic soap
> type molds would work)
>
> I thought Chile Rellenos was
> large
> mild chiles stuffed with mild cheese, dipped in batter
> & fried . . . .
> .
> Have I been gone from Mex country that long???
>
> Most places that serve them that I've seen have them
> with  cheese, but some places offer a variety of
> fillings. I think it's kinda like quesadillas, it's up
> to the cook.( isn't everything?) But there is my .02
> Have a good day,
> Nisha
>
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