| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Tex-Mex |
Dairy, Main dish, Tex-mex |
4 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEEFFEN |
|
|
VGHC42A—– |
| 5 |
|
Eggs — beaten until light |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
c |
Butter or margarine — |
|
|
Melted |
| 1/2 |
ts |
Baking powder |
INSTRUCTIONS
ds Onion or garlic salt 8 oz Monterey Jack; cut 1/2"cubes 8 oz Small-curd
cottage cheese 4 oz Can green chiles; chopped Whisk flour butter, baking
powder and onion salt into eggs until mixture is smooth. Stir in cheeses
and chiles. Pour into greased shallow 1-1/2-qt baking dish, square or
round. Bake at 350~ for 35 minutes or until firm and well-browned. Cut into
squares or wedges. This dish can be made ahead and refrigerated. Allow
about 5 minutes extra baking time. Source: My Great Recipes
Recipe By :
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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