Sprinkle 6 custard cups with cornmeal. In pan, heat water and butter to a boil. Add flour, Parmesan, chili powder and baking powder. Stir over low heat until it forms a ball. Remove from heat. Beat in eggs, one at a time, and continue beating until smooth. Pour into custard cups. Bake at 425 degrees for 25-30 minutes until center is firm and edge is golden brown (a well will form in center and the edge will puff up). Make shallow slit on top surfaces of bottom crust. Cool 5 minutes. Remove from cups and fill with chili. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 225 (55%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 726.3mg||223 %|
|Sodium 438.8mg||15 %|
|Potassium 279.4mg||7 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 20.7g|
|Protein 24.2g||35 %|
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Calories per serving: 408
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