| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | Tex-Mex | Tex-mex, Meats | 6 | Servings |
INGREDIENTS
| 15 | oz | Can Hormel Chili No Beans |
| 4 | oz | Can chopped green chiles |
| Drained | ||
| 3/4 | c | Celery; diced |
| 1/2 | c | Pimiento-stuffed olives |
| Sliced | ||
| 1/2 | c | Roasted red pepper; diced |
| 2 | c | Sargento Fancy Supreme |
| Shredded Cobly-Jack Cheese | ||
| 4 | Eggs | |
| 1/2 | c | Kraft Real Mayonnaise |
| 1/4 | c | Milk |
| 2 | tb | All-purpose flour |
| 1/2 | ts | Baking powder |
INSTRUCTIONS
NORMA WRENN NPXR56B Combine chili and next 4 ingredients; stir well. Spread mixture into a greased 11- x 7- x 2-inch baking dish. Sprinkle with cheese. Combine eggs, mayonnaise, milk, flour, and baking powder; stir until smooth using a wire whisk. Spoon over cheese, spreading evenly. Bake at 350 degrees for 45 to 50 minutes or until set. Let stand 10 minutes before serving. Source: Cafe Southern Living Five-Star Dining, Southern Living Cooking School. Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 21:40:40 -0500 From: LD Goss <ldgoss@METRONET.COM>
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