Low-cholesterol Chiles Rellenos Casserole

It is a myth to think that because I'm somebody famous or well-known or because I'm slick or clever, or because I package my little presentation in lingo and terminology that's kind of at the core of contemporary vernacular that somehow this influences people. You know what gets people saved? Not that kind of influence. What gets people saved is a recognition of who Jesus Christ is and an honest evaluation of their condition and the need for the Savior. What we need is not more people trying to influence society. We need more people preaching the gospel. It's confrontation, not influence.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Casseroles	1	Servings

INGREDIENTS

2		4 oz. diced green chili
		peppers drained
8	oz	Low-fat Cheddar cheese
		shredded 2 c.
2	c	Skim milk
1	c	Bisquick
1	c	Frozen egg substitute
		thawed or 4 slightly
		beaten
		eggs
1	c	Low-fat cottage cheese

INSTRUCTIONS

Spray casserole with nonstick coating. Sprinkle with chili peppers and
Cheddar cheese. Combine milk, biscuit mix, egg substitute or eggs.
Beat until smooth. Stir in cottage cheese and spoon mixture over
chilies and cheese. Bake uncovered in a 350 degree oven about 45
minutes or until puffed and knife inserted near the center comes out
clean. Let stand 10 minutes before serving.  Recipe by: Bisquick Site -
Found By Brenda Whimsey Stephens  Posted to brand-name-recipes by Tiina
<4Angels@videotron.ca> on Mar  05, 1998

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