Recipe: Chili Rellenos Casserole

Bob Luckoff and his wife Amber live in Princeton, where they own and operate the F1 Computer Experts business. The couple have two children through Amber’s first marriage – Brooke, who will be 17 on March 29, and Kyle, 14.

Bob is originally from Rush City, and Amber from Minnetrista. The two met online in 2007.

Bob and Amber share many interests – reading, cooking, baking, traveling, membership in Minnesota Wisconsin Collie Rescue and going to Grand Casino Mille Lacs. Bob says his passion is to gain continued understanding of the latest technology and therefore spends a great amount of his free time researching. “I’m fortunate in the fact that my job is also my hobby, my passion,” he said.

Both said that a highlight of their business is meeting many people, some who are in Bob’s words, “unique and interesting.”

He said that one such man was former Princeton resident, Jr. Gordon S. Bird, who Bob said died last year of cancer. Bob noted that Bird wrote “The Cambion Thermoelectric Handbook.”

Two recipes are offered this week – one for humans and one for dogs, in that order.



2 7-oz. cans drained whole green chili peppers

8 oz. Mexican shredded cheese

3 beaten eggs

5 oz. can evaporated milk

2 T all-purpose flour

1/2 cup milk

10 oz. can enchilada sauce

sliced black olives (optional)

sliced jalapenos (optional)


Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with cooking spray. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half the cheese and cover with remaining chilies. In bowl mix together the eggs, milk and flour and pour over the top of the chilies. Bake 25 minutes. Remove from oven, pour enchilada sauce evenly over the top and continue baking another 15 minutes. Sprinkle with remaining cheese and (optional) black olives and sliced jalapenos.



1 cup natural creamy butter

3/4 cup nonfat milk

1 lg. egg (or 1/4 cup unsweetened applesauce)

2 cups whole wheat flour

1 T baking powder

1/3 cup oats (whole-rolled or quick oats)

2 to 3 strips bacon, chopped

Preheat oven to 325 degrees. Line two large baking sheets with parchment paper or silicon baking mats. Set aside.


In large bowl gently mix the peanut butter, milk and egg together with large spoon or spatula. Switch to a whisk to make sure no lumps remain. Add the flour and baking powder. You may need to turn the dough onto the counter and use your hands to work in the flour. Mix in the oats and chopped bacon. The dough is thick and heavy.

Using a rolling pin, roll the dough out so is 1/4-inch thick. Cut into shapes, using cookie cutters or a knife. Arrange on baking sheets and bake 18-20 minutes, or until very lightly browned on the bottom. Remove from oven and flip the treats to bake other side for 10-12 more minutes. Allow to cool completely before serving to your pup. Store at room temperature or in the refrigerator for up to 1 week. Treats freeze well for up to two months.