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Dinner Tonight! | Learning to Cook

Foolproof Supper for Fall

November 21, 2001|MARION CUNNINGHAM | SPECIAL TO THE TIMES

One of my favorite things to cook as the weather turns cooler is Chili Cheese Supper Dish. Relatively inexpensive, this has to be one of the most foolproof recipes to make, and it has a very satisfying taste and texture. Other than grating the cheese, the rest is simple measuring, mixing and baking. This is ideal for beginners.

Serve it with warm tortillas and a simple green salad. Make a salad dressing of three parts olive oil mixed with one part white balsamic vinegar and add a pinch of salt. Do give this dressing a try; it's a winner.

Chili Cheese Supper Dish

Active Work Time: 15 minutes * Total Preparation Time: 1 hour

6 eggs

1 cup milk

1 teaspoon salt

1 pound Jack cheese, grated

1 cup cottage cheese

3 ounces cream cheese, cut in small pieces

FOR THE RECORD
Los Angeles Times Thursday November 22, 2001 Home Edition Part A Part A Page 2 A2 Desk 1 inches; 34 words Type of Material: Correction
Missing ingredient--The recipe for Chili Cheese Supper Dish in Wednesday's Food section did not say when to add the 7-ounce can of green chilies. The chilies should be added in the second step, along with the milk, cheese and other ingredients.
For The Record
Los Angeles Times Wednesday November 28, 2001 Home Edition Food Part H Page 2 Food Desk 5 inches; 176 words Type of Material: Correction
In this recipe for Chili Cheese Supper Dish ("Learning to Cook," Nov. 21), it was not clear when to add the 7-ounce can of chopped green chiles. The chiles should be added with the other ingredients in the second step. Here is the correct recipe.
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Chili Cheese Supper Dish
Active Work Time: 15 minutes * Total Preparation Time: 1 hour
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6 eggs
1 cup milk
1 teaspoon salt
1 pound Jack cheese, grated
1 cup cottage cheese
3 ounces cream cheese, cut in small pieces
1/4 cup (1/2 stick) butter, melted
1 1/2 teaspoons baking powder
1/2 cup cornmeal
1 (7-ounce) can chopped green chiles, drained
Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish or pan.
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Beat the eggs with a fork or egg beater in a large mixing bowl until well blended and all one color. Add the milk, salt, Jack cheese, cottage cheese, cream cheese pieces, butter, baking powder, cornmeal and chiles. Briskly stir until all the ingredients are well mixed.
Pour the mixture into the baking dish. Bake the casserole until a skewer or table knife inserted in the center comes out clean and the top is puffed and golden, 35 to 45 minutes.
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6 servings. Each serving: 583 calories; 1,387 mg sodium; 321 mg cholesterol; 44 grams fat; 26 grams saturated fat; 15 grams carbohydrates; 33 grams protein; 1.41 grams fiber.

1/4 cup (1/2 stick) butter, melted

1 1/2 teaspoons baking powder

1/2 cup cornmeal

1 (7-ounce) can chopped green chilies, drained

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Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish or pan.

Beat the eggs with a fork or egg beater in a large mixing bowl until well blended and all one color. Add the milk, salt, Jack cheese, cottage cheese, cream cheese pieces, butter, baking powder and cornmeal. Briskly stir until all the ingredients are well mixed.

Pour the mixture into the baking dish. Bake the casserole until a skewer or table knife inserted in the center comes out clean and the top is puffed and golden, 35 to 45 minutes.

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6 servings. Each serving: 583 calories; 1,387 mg sodium; 321 mg cholesterol; 44 grams fat; 26 grams saturated fat; 15 grams carbohydrates; 33 grams protein; 1.41 grams fiber.

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