Page 117 - One-Dish Meals

5. Preheat oven to 425˚F. Meanwhile, prepare Cheddar-Biscuit Crust.
6. Spoon hot chili mixture into deep 2-quart casserole or 9-inch deep-
dish pie plate. Top with biscuit crust, tucking in edge to fit. With tip of
knife, cut out 5 oval openings in crust to allow steam to escape during
baking. (Do not just make slits, they will close up as crust bakes.) Brush
crust with milk.

7. Place sheet of foil underneath casserole; crimp foil edges to form a rim
to catch any drips during baking. Bake pie 20 minutes or until crust is
browned. Cool slightly.

8. Garnish each serving with green onions if you like.

CHEDDAR-BISCUIT CRUST In a medium bowl, mix 1 cup all-purpose
1
1
flour, ⁄3 cup shredded sharp Cheddar cheese, ⁄4 cup yellow cornmeal,
1
2 teaspoons baking powder, and ⁄2 teaspoon salt. With pastry blender
or 2 knives used scissor-fashion, cut in 3 tablespoons cold butter or
1
margarine until mixture resembles coarse crumbs. Stir in ⁄2 cup milk;
quickly mix just until a soft dough forms and leaves side of bowl. Turn
dough onto lightly floured surface; gently knead about 5 strokes to mix
thoroughly. With floured rolling pin, roll dough into a round 1 inch larger
in diameter than top of casserole.
E A C H S E R V I N G About 515 calories | 24 g protein | 45 g carbohydrate |
27 g total fat (8 g saturated) | 58 mg cholesterol | 1,320 mg sodium.