Recipe - Creamy Onion And Chilies Lorraine

1 9" unbaked deepdish pie
Crust
2 cn (4 oz) whole green chilies
3 ounce Monterey Jack cheese, cut
Into One half x 1/4" strips
1 cn (10 Three fourths oz) condensed
Creamy onion soup
Three fourths cup Milk
One fourth cup Half and half
3 Eggs, slightly beaten
1 One half cup Shredded Swiss cheese
1 teaspoon Dry mustard
Dash white pepper
1/8 teaspoon Hot pepper sauce
1/3 cup 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 spokefashion. 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