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Grandma and Grandpa’s Breakfast
A Focus On The Family
by Patty Liston
Recently while traveling out of state, I stayed at the home of a wonderful 76 year old couple whom, until that time, I had never met. They were gracious hosts, seeing to it that I got to the Metro, was ready for car-pools, and laid out every map necessary for me to navigate in unfamiliar surroundings.
One morning I woke up to the most delicious aroma oozing under my bedroom door. Throwing on a robe, I practically slid into the kitchen, (they had hardwood floors everywhere), to ask what was baking. My hostess Carolyn explained that it was her grand-sons favorite breakfast—Chili Egg Puff. You see, once a month following a staff meeting, their fortunate grand-son and his even more fortunate co-workers, would enjoy this hearty breakfast cooked lovingly by Grandma and Grandpa and delivered hot and ready to eat by 7AM. They had been doing this for 5 years. Not only did I love the tenderness of such an act of service, I loved the recipe. I can’t wait to fix it for my own grand-sons!
CHILI EGG PUFF
Serves 10 to 12 people
10 eggs
1/2 cup flour, unsifted
1 tsp. baking powder
1/2 tsp. salt
1 pint (16 oz) creamed, small curd cottage cheese
1 lb. Monterey-jack cheese shredded
1/2 cup butter melted
2 cans (4 oz. each) diced California green chilies
- Beat eggs until light and lemon colored.
- Add flour, baking powder, salt, cottage cheese, jack cheese, and melted butter, blending smoothly.
- Stir in the chilies.
- Pour into a well buttered 9x13 inch baking dish.
- Bake at 350 for 40 minutes or until top is browned and center is firm.
- Cut into squares and serve hot.
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