The Ink House Death By Cheese (Breakfast Casserole)
----- now you're cooking! v5.60 [meal-master export format] 
 
title: the ink house death by cheese 
categories: cheese, favorites, breakfast 
yield: 6 servings 
 
4 large  egg
1/3 cup  flour, all-purpose
2/3 tsp  baking powder
8 tsp  salt
2/3 cup  milk, whole
5-1/3 oz.  cheese, cottage
2-2/3 oz.  cheese, cream; cut in cubes
1-1/3 Tbsp  butter, unsalted
2/3 lb.  cheese, monterey jack; cut in cubes
 
the night before cut the cream cheese and jack cheese into cubes and 
wrap tightly and refrigerate. [i don't bother with this; i just cut it 
up at the time i'm making it.] 
in the morning beat the eggs in a large bowl. add flour, baking 
powder, salt and milk. use a whip to be sure that all the flour is 
absorbed. beat in the cottage cheese (it will still be in small 
curds). stir in cubed cheeses. make sure the cream cheese cubes don't 
stick together. pour into small coated baking dish. dot evenly with 
butter. 
bake at 325 degrees for approximately 45 minutes until puffed and 
golden on top. allow to cool 10 minutes and cut into 6 equal squares. 
 
tracy's notes: it tastes amazingly great but it's really, really, 
really rich. i baked it in a 5- x 9-inch loaf pan for 45 minutes. 
leftovers aren't bad reheated, either. not as puffy, but still tastes 
good. 
 
  original recipe----
12   eggs
1 cup  flour
2 tsp  baking powder
1/4 tsp  salt
2 cup  milk
16 oz.  cottage cheese
8 oz.  cream cheese, cut in cubes
4 Tbsp  butter
2 lb.  jack cheese, cut in cubes
 
bake in large dish, 45 minutes at 325. serves 18. 
 
 
-- 
(ID: 12507) Mirror: rec.food.recipes: Sun, May 25, 2003


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