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Title: Chili Combo Categories: Meat Yield: 6 Servings 1 tb Unsalted butter 3 c Chili 1 c Tortilla chips ----------------------------------TOPPING---------------------------------- 2 c Milk 1 tb Unsalted butter 3 Eggs; separated 1/4 c All-purpose flour 1/4 ts Salt 3/4 c Grated Monterey Jack cheese 4 ts Ground pure red hot chile 2/3 c Canned creamed corn Preheat oven to 350. Butter a 9-inch square baking pan. Prepare Topping & set aside. In buttered baking pan, layer chili & tortilla chips, ending with layer of chili. Cover evenly with Topping. Bake, uncovered, 45 minutes or until a wooden toothpick inserted in center of Topping comes out clean. Makes about 6 servings. TOPPING: In a saucepan, scald 1/2 cup milk with butter. Cool. In another saucepan, beat egg yolks until blended; beat in remaining 1/2 cup milk, flour & salt. Cook over low heat, stirring, until thickened. Remove from heat. Slowly add cooled scalded milk, whisking well; gently stir in cheese, ground chile & corn. Beat egg whites until they hold stiff peaks; fold in. From the (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |