Ripe Olive And Cheese Custard Recipe
Ingredients
| Rice | 7 Cup (16 tbs) | |
| Ripe olives | 1 Cup (16 tbs), pitted | |
| Eggs | 2 | |
| 1 8-oz. carton sour cream | ||
| Milk | 1 Cup (16 tbs) | |
| Onion | 1 Tablespoon, minced | |
| White american cheese | 6 Ounce, grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare rice according to package directions; cool.
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.
Repeat layers.
Cut re- served olives in half; spread over cheese.
Bake at 350 degrees for 35 minutes or until set and golden.
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.
Repeat layers.
Cut re- served olives in half; spread over cheese.
Bake at 350 degrees for 35 minutes or until set and golden.
Chef
