Title: Chili combo
 Categories: Meat
      Yield: 6 Servings
 
      1 tb Unsalted butter
      3 c  Chili
      1 c  Tortilla chips

MMMMM--------------------------TOPPING-------------------------------
      2 c  Milk
      1 tb Unsalted butter
      3    Eggs; separated
    1/4 c  All-purpose flour
    1/4 ts Salt
    3/4 c  Grated Monterey Jack cheese
      4 ts Ground pure red hot chile
    2/3 c  Canned creamed corn
 
  Preheat oven to 350. Butter a 9-inch square baking pan. Prepare
  Topping & set aside. In buttered baking pan, layer chili & tortilla
  chips, ending with layer of chili. Cover evenly with Topping. Bake,
  uncovered, 45 minutes or until a wooden toothpick inserted in center
  of Topping comes out clean. Makes about 6 servings. TOPPING: In a
  saucepan, scald 1/2 cup milk with butter. Cool. In another saucepan,
  beat egg yolks until blended; beat in remaining 1/2 cup milk, flour &
  salt. Cook over low heat, stirring, until thickened. Remove from
  heat. Slowly add cooled scalded milk, whisking well; gently stir in
  cheese, ground chile & corn. Beat egg whites until they hold stiff
  peaks; fold in.
  
  From the , by Jane Butel, ISBN 0-89586-646-3
  (0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,