| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | Pies | 6 | Servings |
INGREDIENTS
| 1 | 9" unbaked deep-dish pie | |
| Crust | ||
| 2 | cn | (4 oz) whole green chilies |
| 3 | oz | Monterey Jack cheese, cut |
| Into 1/2 x 1/4" strips | ||
| 1 | cn | (10 3/4 oz) condensed |
| Creamy onion soup | ||
| 3/4 | c | Milk |
| 1/4 | c | Half and half |
| 3 | Eggs, slightly beaten | |
| 1 1/2 | c | Shredded Swiss cheese |
| 1 | ts | Dry mustard |
| Dash white pepper | ||
| 1/8 | ts | Hot pepper sauce |
| 1/3 | c | Pitted ripe olives |
INSTRUCTIONS
Bake pie crust @ 450 degrees for 7 minutes.Reduce temperature to 375 degrees. Rinse chilies and pat dry with paper towels.Make a lengthwise slit in a chili,place a strip on Monterey Jack cheese inside.Repeat with remaining chilies.Place chilies in pie crust spoke-fashion. In medium bowl,stir soup.Gradually,add milk and half and half. Add remaining ingredients except olives,mix well.Pour mixture over chilies. Bake on cookie sheet for 1 hour or until knife inserted in center comes out clean.Let stand 10 minutes before serving.Garnish with olives.Makes 6 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”