Chili Egg Puff

Name: Chili Egg Puff
Ingredients: 10 eggs; 12 cup Gold Medal all-purpose flour; 2 teaspoons ground mustard; 1 teaspoon baking powder; 12 teaspoon salt; 12 teaspoon garlic powder, if desired; 12 teaspoon dried basil or 12 teaspoon thyme leaves, if desired; 1 (16 ounce) container small curd cottage cheese; 4 cups shredded monterey jack cheese (l lb.); 14 cup butter or 14 cup margarine, melted; 2 (4 ounce) cansmild chopped green chilies, drained; 8 slices tomatoes, if desired

12 ingredients

12 steps

Ingredients

10 eggs
12 cup Gold Medal all-purpose flour
2 teaspoons ground mustard
1 teaspoon baking powder
12 teaspoon salt
12 teaspoon garlic powder, if desired
12 teaspoon dried basil or 12 teaspoon thyme leaves, if desired
1 (16 ounce) container small curd cottage cheese
4 cups shredded monterey jack cheese (l lb.)
14 cup butter or 14 cup margarine, melted
2 (4 ounce) cansmild chopped green chilies, drained
8 slices tomatoes, if desired

Directions

1

Generously grease rectangular baking dish, 13x9x2 inches.
2

Beat eggs in medium bowl with wire whisk until light and lemon colored.
3

Beat flour, mustard, baking powder, salt, garlic powder and basil.
4

Stir in cottage cheese, Monterey Jack cheese and butter.
5

Stir in chilies.
6

Pour into baking dish.
7

Cover and refrigerate at least 8 hours but not longer than 24 hours.
8

Heat oven to 375.
9

Uncover and bake 40 minutes.
10

Top with tomato slices, if using.
11

Bake 5 to 10 minutes longer or until top is golden brown and center is firm.
12

Let stand 5 minutes before cutting.