Chili - Egg Puff

10 eggs (or eggbeaters)
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 pint small curd cottage cheese
1 lb shredded jack cheese
1/2 cup melted butter or margarine
8 oz canned diced green chilies

Beat eggs until light and lemon colored. Add everything except chilies.
Blend until smooth. Stir in chilies. Pour into well-buttered 9 x 13
baking dish. Bake at 350* for 35 minutes or until top is browned and
center appears firm. Serves 9-10.

I have used eggbeaters, low fat cottage cheese, low fat jack cheese and
low fat margarine. Still tastes great. After baking, can be cut into
serving sizes and frozen. I wrap it in heavy foil. hen take out of the
freezer and loosen the foil just crack. Heat in oven until warm through.

Source: Mary Bush rec.food.cooking



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