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2 1/2 c. cold water
1 tsp. salt
1/2 tsp. chili powder
1 1/4 c. corn meal

Combine ingredients for crust in saucepan over medium
heat. Cook until thick and stiff, about 10 minutes. Stir
frequently. Set aside 3/4 cup. Line sides and bottom of
buttered 1 1/2-quart casserole dish with the remaining mixture.
1 3/4 c. (15 oz.) chili con
1/2 c. cream corn
1/2 c. shredded cheese
1/2 c. (2 1/4 oz. can) drained
sliced olives
Filling: Combine filling ingredients except cheese in
saucepan over medium heat. Cook until hot. Pour into casse-
role. Top with rounded tablespoonfuls of remaining mixture
from crust. Sprinkle with cheese. Bake 25 minutes at 350 degrees.

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