Title: Creamy Onion and Chilies Lorraine
Categories: Pies
Yield: 6 Servings

1 9" unbaked deep-dish pie
Crust
2 cn (4 oz) whole green chilies
3 oz Monterey Jack cheese, cut
Into 1/2 x 1/4" strips
1 cn (10 3/4 oz) condensed
Creamy onion soup
3/4 c Milk
1/4 c Half and half
3 Eggs, slightly beaten
1 1/2 c Shredded Swiss cheese
1 ts Dry mustard
Dash white pepper
1/8 ts Hot pepper sauce
1/3 c Pitted ripe olives

Bake pie crust @ 450 degrees for 7 minutes.Reduce temperature to 375
degrees. Rinse chilies and pat dry with paper towels.Make a lengthwise slit
in a chili,place a strip on Monterey Jack cheese inside.Repeat with
remaining chilies.Place chilies in pie crust spoke-fashion. In medium
bowl,stir soup.Gradually,add milk and half and half. Add remaining
ingredients except olives,mix well.Pour mixture over chilies. Bake on
cookie sheet for 1 hour or until knife inserted in center comes out
clean.Let stand 10 minutes before serving.Garnish with olives.Makes 6
servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini