Recipe earns Penn Valley woman national attention | TheUnion.com
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Recipe earns Penn Valley woman national attention

Shirley Wieberg can hardly even remember sending her scrumptious recipe for Huevos Rancheros Casserole to “American Profile” magazine.

“I must have sent it in quite awhile ago,” said the Penn Valley resident after seeing her recipe printed up in the March 2 edition of the national magazine, which is distributed with The Union on Tuesdays.

“I got a package in the mail with a beautiful red apron with blue embroidery and ‘American Profile’ written across it,” the proud cook said.



The apron was a reward for having her recipe selected for publication.

“We have such a big family that, when we get together on Christmas and Easter, I make (the Huevos Rancheros Casserole) for brunch,” Wieberg said. “I serve it with sausage or bacon and fruit.”




That’s just fine with husband Marv Wieberg.

“I like everything she cooks,” he added.

“I’ve been cooking since I first got married when I was 19, and I’ll be 88 in July,” Wieberg said. She and her husband are widowers who met while working in the movie business in Southern California. They moved to Nevada County in 1979, and Wieberg brought the casserole recipe with her.

“I got the recipe years ago from our church cookbook in Encino,” she said. “It’s from the wife of a famous director, Marianne McEveety. Vincent McEveety was the one who did most of the “Murder She Wrote” (programs).”

Wieberg called her old friend when the recipe was published. “She was tickled,” Wieberg reported.

She loves to bake as well, “But I love to cook, period,” Wieberg said. “I like to try new recipes.”

Here’s the recipe Wieberg published in “American Profile” magazine:

Huevos Rancheros Casserole recipe

By Shirley Wieberg, Penn Valley, Calif.

Casserole:

2 cups shredded Monterey Jack cheese

2 (4-ounce) cans chopped green chilies, undrained

1 cup shredded sharp Cheddar cheese

12 eggs

1 pint sour cream

1Ú2 teaspoon chili powder

1 teaspoon salt

Sauce:

1 cup salsa

1 (8-ounce) can tomato sauce

1 teaspoon chicken bouillon granules

Preheat oven to 325F. Grease a 3-quart casserole dish or a 9-by-13-inch baking dish.

Sprinkle Monterey Jack in bottom of baking dish. Spoon chilies over Monterey Jack and top with cheddar.

Combine eggs, sour cream, chili powder and salt in a large bowl; whisk until foamy. Pour over cheese mixture. Bake, uncovered, 50 minutes or until a knife inserted in the center comes out clean.

Heat salsa, tomato sauce and bouillon granules in a small saucepan over medium-high heat until thoroughly heated. Serve sauce along with casserole. Serves 10 to 12.

ooo

To contact Senior Staff Writer Dave Moller, e-mail dmoller@theunion.com or call 477-4237.

“I like everything she cooks,” he added.

“I’ve been cooking since I first got married when I was 19, and I’ll be 88 in July,” Wieberg said. She and her husband are widowers who met while working in the movie business in Southern California. They moved to Nevada County in 1979, and Wieberg brought the casserole recipe with her.

“I got the recipe years ago from our church cookbook in Encino,” she said. “It’s from the wife of a famous director, Marianne McEveety. Vincent McEveety was the one who did most of the “Murder She Wrote” (programs).”

Wieberg called her old friend when the recipe was published. “She was tickled,” Wieberg reported.

She loves to bake as well, “But I love to cook, period,” Wieberg said. “I like to try new recipes.”

Here’s the recipe Wieberg published in “American Profile” magazine:

Huevos Rancheros Casserole recipe

By Shirley Wieberg, Penn Valley, Calif.

Casserole:

2 cups shredded Monterey Jack cheese

2 (4-ounce) cans chopped green chilies, undrained

1 cup shredded sharp Cheddar cheese

12 eggs

1 pint sour cream

1Ú2 teaspoon chili powder

1 teaspoon salt

Sauce:

1 cup salsa

1 (8-ounce) can tomato sauce

1 teaspoon chicken bouillon granules

Preheat oven to 325F. Grease a 3-quart casserole dish or a 9-by-13-inch baking dish.

Sprinkle Monterey Jack in bottom of baking dish. Spoon chilies over Monterey Jack and top with cheddar.

Combine eggs, sour cream, chili powder and salt in a large bowl; whisk until foamy. Pour over cheese mixture. Bake, uncovered, 50 minutes or until a knife inserted in the center comes out clean.

Heat salsa, tomato sauce and bouillon granules in a small saucepan over medium-high heat until thoroughly heated. Serve sauce along with casserole. Serves 10 to 12.

ooo

To contact Senior Staff Writer Dave Moller, e-mail dmoller@theunion.com or call 477-4237.


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