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Since my husband's a Navy meteorologist, we've sampled food all over the world. I adapted this recipe from one I was given while we were stationed on the Aleutian Islands. Fresh meat was difficult to obtain in that part of Alaska, so I learned to make many meals featuring grains and legumes instead!
We're looking forward to retiring soon to a small farm in central Maine. All three of our children were 4-H leader for 9 years.
This recipe is:
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutritional Facts 1 serving (1 cup) equals 319 calories, 11 g fat (8 g saturated fat), 40 mg cholesterol, 735 mg sodium, 39 g carbohydrate, 5 g fiber, 15 g protein.
Originally published as Chili-Cheese Bake in
January/February 1992, p31
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