The squares of the periodic times are to each other as the cubes of the mean distances.

Enchilada Squares

1 pound ground turkey (or beef)
¼ cup chopped onion
4 eggs
1 5 ½ ounce can evaporated milk (⅔ cup)
1 8-ounce can tomato sauce
1 envelope enchilada sauce mix
⅓ cup slice pitted ripe olives
2 cups corn chips
1 cup (four ounces) shredded natural cheddar cheese

Cook turkey and onion in skillet until turkey is browned and onion tender. Drain off excess fat. Spread in bottom of a rectangular baking dish. Beat together eggs, evaporated milk, tomato sauce, and enchilada sauce mix; pour over meat layer.

Sprinkle with sliced ripe olives, top with corn chips.

Bake, uncovered, in 350°F oven for 20 to 25 minutes or until firm in the center.

Sprinkle with cheese and return to oven for 3 to 5 minutes.

Makes six servings.

*Another winner from the Better Homes and Gardens "New Cookbook" supplemental pages...you can put any amount of extra cheese on this, it's up to you.