Yield: 6 Servings
Measure | Ingredient |
---|---|
15 ounces | Can Hormel Chili No Beans |
4 ounces | Can chopped green chiles |
\N \N | Drained |
¾ cup | Celery; diced |
½ cup | Pimiento-stuffed olives |
\N \N | Sliced |
½ cup | Roasted red pepper; diced |
2 cups | Sargento Fancy Supreme |
\N \N | Shredded Cobly-Jack Cheese |
4 \N | Eggs |
½ cup | Kraft Real Mayonnaise |
¼ cup | Milk |
2 tablespoons | All-purpose flour |
½ teaspoon | Baking powder |
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@...>