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Ripe Olive And Cheese Custard Recipe
|Rice||7 Cup (112 tbs)|
|Pitted ripe olives||1 Cup (16 tbs)|
|Sour cream||8 Ounce|
|Milk||1 Cup (16 tbs)|
|Minced onion||1 Tablespoon|
|White american cheese||6 Ounce, grated|
Serving size: Complete recipe
Calories 6409 Calories from Fat 1273
% Daily Value*
Total Fat 148 g227.2%
Saturated Fat 65.7 g328.7%
Trans Fat 0 g
Cholesterol 713.5 mg
Sodium 4791.6 mg199.7%
Total Carbohydrates 1089 g362.9%
Dietary Fiber 16.9 g67.5%
Sugars 28.2 g
Protein 147 g293.8%
Vitamin A 76.5% Vitamin C 3.4%
Calcium 182.1% Iron 70.3%
*Based on a 2000 Calorie diet
Quarter olives, reserving 3 whole olives for garnish.
Beat eggs thoroughly; blend in sour cream and milk.
Add onion, 1/2 teaspoon salt and 1/4 teaspoon pep- per.
Grease sides and bottom of greased 1 1 /2-quart baking dish.
Place layer of half the rice in dish.
Add layer of half the olives and half the cheese.
Pour half the egg mixture over cheese.
Cut re- served olives in half; spread over cheese.
Bake at 350 degrees for 35 minutes or until set and golden.