CHILE RELLENOS EGG CASSEROLE

This recipe appeared in our Newmar Kountry Klub magazine sent in by Bob Pence.

Qty (8) people Qty (25) people

10 25 large eggs

½ cup 1-1/4 cups unsifted flour

1 teaspoon 2-1/2 teaspoons baking powder

¼ teaspoon ½ teaspoon salt

¼ cup 5/8 cup butter, melted

16 ounces 40 ounces small curd cottage cheese (not low fat)

1 pound (4 cups) 2-1/2 pounds Mexican cheese combo, grated

½ teaspoon 1-1/2 teaspoons ground cumin

2 cans 4 cans chopped green chilies

Directions:

Preheat the oven to 350 degrees. Spray glass or Teflon pans 9”X13” (1 for 8 people, 3 for 25 people).

In a large bowl, beat the eggs until light & lemon colored. Add all the ingredients except the chilies. Mix well. Pour ½ of the mixture into pan or pans. Spread. Drain Chiles & sprinkle the layer evenly with the chilies. Save a lesser amount to decorate the top. Add another layer of the egg mixture. Spread the amount evenly. Decorate with the remaining chilies. Bake about 30 minutes until the top is lightly browned & the center is barely firm. /the secret is not to over bake, just until set. Check after 20 minutes in the oven. Do not assemble the night before as the baking powder will not be effective the next day. Serve with buttermilk Grands or skillet corn bread. Bob said this recipe was adapted from the 1823 Historic Rose Hill Inn, Versailles, KY.