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Subject: Steve Keller's Green Chile Stew

     Here's one of my favorites, adapted from the Colorado Cache Cookbook,
which you should own if you don't already:
1  9" pastry shell, baked for about 10 min. at 375 degrees F
3  tbsp. minced green onions
3  tbsp. butter
1/2 lb. peeled, raw shrimp
bit of pepper
2  tbsp. Madeira
3/4 c. Swiss cheese (Jarlsburg works well)
3  large eggs
1  c. heavy cream
1/4 tsp. salt
      
Oven at 375 degrees F. Melt butter in skillet, cook onions 1 or 2 minutes
'til tender but not brown. Add shrimp and cook, stirring frequently, 'til
it is uniformly pink. Add pepper and wine, boil for a minute or so, then
transfer to a bowl or such to cool. 
Beat eggs with cream and salt. Work in 1/2 c. of the cheese. Add shrimp
mixture slowly. Pour whole works into pastry shell and sprinkle it with
remaining 1/4 c. cheese. Bake in top third of oven 30 to 45 minutes (a few
minutes past the time when it no longer jiggles when you tip the edge of 
the pastry container).
     This is quite good, to my taste; the Madeira complements the shellfish
very nicely. It is not, however, a low cholesterol special!
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