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1-2 cups Monterey Jack, Colby/Jack or Cheddar cheese or a mix of these or "Mexican Cheese" mix with jalapenos, shredded 1 stick (1/2 cup) margarine or butter 1 cup milk- any type, skim through whole 1/2 to 3/4 cup flour (depending on how thick you like it) 1 tsp baking powder 1 1/2 cups small curd cottage cheese 1 - 8 or 10 oz Can chopped tomatoes and green chilies, drained (we use Rotel brand). Stir all ingredients together in a bowl. Pour into buttered 9 x 13 pyrex baking dish and bake at 350 degrees for 25 - 30 minutes until brown and puffy. Serves 15 - 18 Eggs Ole freezes well and can be reheated in the microwave. We acquired this recipe from V'Anne Mydler, owner of the Boone's Lick Trail Inn, St. Charles, MO.
More Recipes: Oven Puffed French Toast
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