Jack jubilee

Yield: 6 servings

Measure Ingredient
1 medium Onion, finely chopped
2 tablespoons Butter
8 ounces Tomato sauce (1 large can)
4 ounces Green chili peppers, chopped (1 can)
½ teaspoon Salt
2 \N Eggs, slightly beaten
1 cup Half-and-half (or light cream)
11 ounces Corn chips (one package)
½ pounds Monterey jack cheese (cut into 1/2 inch cubes)
½ cup Cheddar cheese (shredded)
\N \N Paprika
1 cup Sour cream

Preheat oven to 350 degrees F. Saute onion in butter until transparent. Stir in tomato sauce, chopped peppers and salt. Simmer 5 minutes. Remove from heat. Combine eggs and cream. Stir into sauce.

Place half the corn chips in bottom of a 1½ quart casserole. Add in layers, half the Monterey Jack cheese, half the sauce. Repeat.

Top with sour cream. Sprinkle with shredded cheddar cheese and paprika. Bake, uncovered, for 30 minutes.


* A casserole made with jack cheese -- I got this recipe from the National Dairy Council. It's good winter food; easy to make and rich.

Don't let the corn chips put you off; normally, such an ingredient would make me think it's one of those recipes for people who don't like to cook and don't care about good food. Take my word for it: this recipe is an exception.

* Ingredient notes for non-US cooks: Monterey Jack cheese is a bland American cheddar from Monterey, California. Try substituting Dunlop (Scottish), Lancashire (English), or Cantal (French). Half and half is a dairy product that is 50 percent whole milk and 50 percent heavy cream; light cream makes a reasonable substitute. Corn chips, often sold as "Fritos" or "Doritos," are a packaged snack food made of deep-fried pressed cornmeal. I cannot think of any reasonable substitute for them in this recipe. [Ed.] : Difficulty: easy.

: Time: 20 minutes preparation, 30 minutes cooking.

: Precision: approximate measurement OK.

: Jeff Lichtman at rtech (Relational Technology, Inc.; Alameda, California) : Saints should always be judged guilty until they are proved innocent... :

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