HOTLINE: Sunday, Sept. 19

Posted: Updated:
BRITTNEY SHIPP WAS OUT LIVE AT LUCKY STRIKE!
50 W. Jefferson St
Phoenix, AZ 85003
Phone: 602.732.5490
 
DR. ART
For more information about the health topics Dr. Art Mollen spoke about, call (602) 264-9806
 
Sunday's Sweetheart
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit www.azhumane.org.
 
WALLY'S WEEKLY CAR REVIEW
for more on Wally Cahill: www.azmotorsportsmania.tv
 
FANTASYFOOTBALLSTARTERS.COM
Week 2 Fantasy Advice & Arizona Cardinals Preview
www.fantasyfootballstarters.com www.fantasyfootballstarters.com
480-668-6014
 
DON'T LET THE BEDBUGS BITE
Truly Nolen Branch Manager - Shawancee Neziol
480-347-6142- cell
 
CHILD PASSENGER SAFETY WEEK
AAA Arizona

 BED BUGS

Truly Nolen Pest Control

1-800-Go-Truly for the branch closest to you and your free inspection
$35 discount off initial service when 3TV segment is mentioned (on yearly service agreement)
 
DESERT SKY MOTHER OF MULTIPLES
Rummage Sale
St. Matthews United Methodist Church
2540 W Baseline Road, Mesa, AZ 85202
Saturday, September 25th from 7 AM to Noon
HATCH CHILE RELLENOS
La Tolteca
1205 E. Van Buren Street, Phoenix
(602) 253-1511
 
Cooking ‘Chiles Rellenos’ with La Tolteca
Ingredients:
·         6-12 large, roasted and peeled chiles – already roasted Hatch chiles may be purchased at La Tolteca 
·         3-6 large eggs (approx. 1 egg for 2 chiles)
·         Brick of cheese cut into 1/4 inch thick rectangles as long as the chile  - Monterey Jack and Queso Blanco work well for Chiles Rellenos
·         Salsa Ranchera (optional) – may be purchased at La Tolteca
·         Deep fryer or a large pan with 2 inches of oil
·         Pinch of salt
·         Paper towels for draining
1.    Remove the seeds from roasted chile
Insert a sharp knife into the top of the roasted chile, just under the stem and slice downward about half way down the chile. Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh.
2.    Stuff the chiles
Place a slice of cheese into the chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the chile still come together.
3.    Prepare batter
For a simple batter, whip 3-6 eggs and slowly fold in yolks and a pinch of salt.
4.    Cook chiles
One at a time, dip the stuffed chiles into the batter and then into the hot oil. Cook until batter is a crisp golden brown.
5.    Drain excess oil
Remove chiles from the oil and drain on paper towels.
6.    Top with sauce
Optional – you may choose to top your Chiles Rellenos with Salsa Ranchera sauce for some extra spice and flavor
 
 
Tips:
1.    Use cold eggs for the batter.
2.    Test the oil with a drop of batter before putting a whole chile in. If the drop of batter sizzles and floats to the top, it's the right temp. If it sinks, the oil is not hot enough.