The Mountain Kitchen: Hats-Off Chile Casserole, Slaw for a Crowd, and Cucumber Magic

I finally laid my hands on my mother’s recipe for a casserole she served at many of her “hat parties.” In an upstairs closet, under the slanted roof of a guest room, she kept all kinds of hats — some with feathers; some prim and proper from the 1940s; some with zoo animals around the brim. She was always adding to the collection. Everyone chose a hat and wore it throughout an evening of dancing and silliness. She always had festive dishes at these gatherings, and this casserole, though not authentic, was a giant hit.

Tim Henderson of Mentone was harvesting veggies from his garden and hauled in a pair of twin cucumbers, which you don’t see often, according to D. Eddie McGriff of the Alabama Cooperative Extension System. A couple days later, the same plant yielded a second pair of twins — a rarity. The pairs are the result of a single flower having two ovaries that are both pollinated, McGriff says.

Chile Relleno Casserole

(Serves 5-6)

•  small cans whole mild roasted chile peppers
• 3 cups shredded Colby Jack cheese
• 1 (15.5 oz.) can black beans, rinsed
• and well drained
• 1 ripe avocado, diced
• 2 eggs
• 3 tablespoons flour
• 6 oz. half-and-half
• 6 oz. taco sauce

1. Preheat the oven to 350 degrees.
2. Lightly grease a 7- x 11-inch baking dish with cooking spray.
3. Split peppers down the middle lengthwise.
4. Lay one-third of peppers flat in dish.
5. Top peppers with one-third of beans, one-third of avocado, and one-third of cheese
6. Repeat layers twice, ending with cheese.
7. Mix eggs, flour, and half-and-half with a whisk until well blended.
8. Pour egg mixture over casserole
9. Bake at 350 degrees for 30 minutes.
10. Top with taco sauce.
11. Bake 30 more minutes.