| 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>
A Message from our Provider:
“Jesus: he understands”