Recipe of the week

Southwestern Egg Casserole

10 eggs

1/2 c. flour

1 t. baking powder

1/8 t. salt

4 c. (16 oz.) monterrey jack cheese, shredded

2 c. (16 oz.) cottage cheese

1/2 c. butter, melted 

2 cans (4 oz. each) chopped green chillies

Beat eggs. Combine flour, baking powder and salt. Stir into eggs (batter will be lumpy). Add monterrey jack cheese, cottage cheese, butter and chillies. Pour into a greased 9 x 13 x 2 in. baking dish. Bake uncovered at 350˚ for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. 

Makes 10 to 12 servings. 

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I don't make this recipe often simply because it's rather expensive with the cost of cheese. But if I happen to get a really good deal on cheese, watch out!! I've discovered that you can use nearly any kind of shredded cheese in this recipe. This morning I used cheddar and mozzarella. I usually don't put the chillies in it since I have small children, several of whom abhor anything remotely hot and spicy. 

This was our standard Saturday morning breakfast at Girl's Retreat. Several girls who "never eat breakfast" weren't too impressed when I brought out the egg casserole, but they decided to taste it anyway. Guess who had seconds. After that first adventuresome year at George and Linda's cabin on Lake Superior, this casserole became a tradition.