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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe is taken from an old Pillsbury cookbook I have had sitting on the shelf. It says it comes from a Bed & Breakfast called Pincushion Mountain in Grand Marais, Minnesota. I haven't made it yet, but it sounds very good, plus it is assembled the night before you need it (love those kind of recipes)! Ingredients:
10 eggs |
1/2 cup gold medal all-purpose flour |
2 teaspoons ground mustard |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon garlic powder, if desired |
1/2 teaspoon dried basil or 1/2 teaspoon thyme leaves, if desired |
1 (16 ounce) container small curd cottage cheese |
4 cups shredded monterey jack cheese (l lb.) |
1/4 cup butter or 1/4 cup margarine, melted |
2 (4 ounce) cans mild chopped green chilies, drained |
8 slices tomatoes, if desired |
Directions:
1. Generously grease rectangular baking dish, 13x9x2 inches. Beat eggs in medium bowl with wire whisk until light and lemon colored.
2. Beat flour, mustard, baking powder, salt, garlic powder and basil. Stir in cottage cheese, Monterey Jack cheese and butter.
3. Stir in chilies.
4. Pour into baking dish.
5. Cover and refrigerate at least 8 hours but not longer than 24 hours.
6. Heat oven to 375. Uncover and bake 40 minutes. Top with tomato slices, if using. Bake 5 to 10 minutes longer or until top is golden brown and center is firm.
7. Let stand 5 minutes before cutting.
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