Ripe Olive And Cheese Custard
|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|
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.
Cut re- served olives in half; spread over cheese.
Bake at 350 degrees for 35 minutes or until set and golden.