| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese, Casseroles |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
Diced green chiles |
| 1 |
lb |
Jack cheese; coarsely grated |
| 1 |
tb |
Flour |
|
|
Salt/pepper to taste |
| 4 |
|
Eggs |
| 1 |
cn |
Evaporated milk; small |
| 1 |
lb |
Cheddar cheese;coarsely grtd |
| 6 |
sl |
To 8 sl fresh tomatoes; OR |
| 1 |
cn |
Stewed tomatoes |
INSTRUCTIONS
Separate egg yolks from egg whites. Beat evaporated milk and flour in with
egg yolk. Season with salt and pepper. Add stiffly beaten egg whites,
folding them in gently. In a deep, well-buttered, casserole dish, mix the
shredded cheese with the diced green chiles. Pour the egg mixture over the
cheese and "ooze" it through with a fork. Place casserole in a preheated
325F degree oven and bake for 30 minutes. Remove casserole and bake an
additional 30 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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