Recipe - Chili Cheese Ball

4 tablespoon Butter
5 Eggs
One fourth cup Flour
One half teaspoon Baking powder
1 ds Salt
4 ounce Chilies, green, chopped
1 cup Cottage cheese, small curd
8 ounce Monterey Jack, shredded

Preheat oven to 400. Melt butter in 9" square pan in oven. Tip pan to coat
bottom with melted butter. In large bowl, beat eggs. Stir in flour, baking
powder, and salt. Add melted butter; set pan aside. Stir in chilies,
cottage cheese, and cheese. Blend well. Turn batter into pan. Bake 15
minutes. Reduce heat to 350 degrees. Bake 3035 minutes longer or until
lightly browned. Cool slightly and cut into small squares.

May be frozen. If you freeze, flash freeze. Flash freeze means to freeze
food uncovered until solid, then wrap well and return to freezer. Use
within 23 months. How to thaw: Place on baking sheet. Thaw 12 hours at
room temperature. Before serving, reheat in 400degree oven 10 minutes or
until hot.

Note: The recipe may be doubled and baked in a 13"x9" baking dish.

Sylvia's notes: As usual, I didn't have the right size pan, so baked it in
two pie pans for 15 minutes at 400 and then 15 minutes at 350. They were
just a hair too well browned. Quite tasty and would work well as a potluck
where they could be kept warm or nuked.

Posted on GEnie by MPGAMESASST [Diana]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005