Chili Egg Puff
submitted by Sharon Jamail
1/2 cup flour
1 tsp baking powder
1/2 tsp. salt
1 pint small curd cottage cheese
1 lb shredded monterrey Jack/Sharp cheese
1/2 cup butter melted
2 4 oz cans diced green chilies-(I’ve taken to using a can of rotel)
Beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, shredded cheese, and melted butter. Blend until smooth.
Stir in chilies. Pour mixture into well-buttered 9×13 pan. Bake at 350 for 35 minutes or until top is browned and center appears firm. Serve HOT!!!!
Hash Brown Casserole
1 package frozen hashbrowns (country style-30 oz)
1 cup reduced fat or fat free sour cream
1 stick butter or margarine
1 can of fat free cream of chicken soup
1 Tbs minced onion
2 cups shredded sharp cheddar cheese
Melt butter. Place hashbrowns in 9 x 13 dish. Pour melted
butter over hashbrowns and mix well. In a large bowl, mix sour cream, soup,
onion, and cheese. Then add hashbrowns and mix well. Put back into 9×13
pan. Crush cornflakes and sprinkle on top. Bake at 350 for 1 hour- I
accidentally did it at 375 for 1 hour this morning and it was fine.