This is what I call Cooking
Recipes by Klar Kochen (also known as Mom)

Eggs & Cheese, Chapter 11

Chili Rellenos Casserole

21 oz. canned whole chilies
1 pound jack cheese, grated
1 pound cheddar cheese, grated
3 eggs
3 tablespoons flour
1 small can evaporated milk, 6 oz.
15 oz. canned tomato sauce

Oven: 350 degrees, see cooking time in recipe.
Need: 9 x 13 inch greased baking pan, beater.

Wash chilies, remove any seeds and pat dry.
Save 1/2 cup cheese for a topping.
Make two layers of the chilies and cheeses -- half of the chilies, then half of the remaining cheeses.
Then the rest of the chilies and the cheeses (except for the 1/2 cup reserved for a topping).
Beat the eggs.
Add the flour and milk and beat until blended.
Pour the egg mixture over the chilies and cheeses.
Bake 30 minutes.
Spread the tomato sauce evenly over the top of the pan, and sprinkle with the reserved cheese.
Bake 15 minutes longer.


1 flour tortilla (10 inches)
3 ounces grated jack cheese
1 ounce mild grated cheddar
1 can green chilies, 4 oz., cut into strips
1 chopped green onion
butter or oil

Need: griddle or skillet.

Cover half of the tortilla with a mixture of the grated cheeses.
Top the cheeses with the chili strips and sprinkle with green onion.
Fold tortilla in half, like a sandwich.
Butter or oil the outside of the quesadilla.
Cook on both sides on a griddle or in a skillet until cheese is melted.
Can also be heated in the microwave, but the tortilla may be tough.

Cheese Soufflè

1/4 cup butter
1/4 cup all purpose flour
1 teaspoon salt
1 1/2 cups milk
8 oz. cheddar cheese, shredded
6 eggs, room temperature

Oven: About 1 1/2 hours before serving preheat oven to 325.
Bake 1 hour or until puffy and brown.
Need: medium saucepan, small bowl, beater bowl, beater, 2 qt. soufflè dish, buttered.

Melt the butter in the saucepan.
Add the flour, salt, and pepper and stir until smooth.
Remove from heat.
Slowly stir in the milk.
Return to the heat and cook, stirring constantly, until sauce is smooth and thick.
It should come to a boil. Boil 1 minute.
Add cheese, heat until just melted, stirring.
Remove from heat.
Separate the eggs, putting the egg yolks in the small bowl, the whites in the beater bowl.
Beat egg yolks slightly with fork.
Beat a small amount of the hot cheese sauce into yolks.
Slowly pour this into the rest of the cheese sauce, stirring rapidly to prevent lumps.
Set aside.
In the large bowl beat egg whites at high speed, just until stiff peaks form.
With a rubber spatula gently fold cheese/egg yolk mixture into egg whites.
Pour into the soufflè dish.
Make a 1 inch deep circle 1 inch in from the side of the dish with the back of a spoon.
Don't open the oven until you have to -- the soufflè may fall.
Serve immediately.

Spinach Soufflè

1/4 cup dry bread crumbs
1 tablespoon butter, melted
3 eggs
1 pint regular cottage cheese
3 tablespoons flour
1/4 cup buttermilk
5 oz. sharp cheddar cheese, shredded
1 pkg. spinach, thawed and strained

Oven: 350 degrees for 45 minutes or until set in the center.
To test, insert a clean knife. It should come out without anything on it.
Need: small bowl, beater, 1 1/2 qt (6 cup) soufflè pan, buttered.

Blend bread crumbs with the butter in the small bowl.
Beat the eggs.
Stir in the cottage cheese.
Sprinkle the flour over the mixture.
Stir in buttermilk and cheese.
Add spinach and mix well.
Pour into the soufflè pan.
Sprinkle the bread crumbs over top of the soufflè.
Bake. Serve immediately.

Impossible Quiche

3 eggs
3/4 cup Bisquick Mix
1 1/2 cups milk
dash pepper
1 cup shredded Swiss cheese
1/2 cup ham or bacon diced into small pieces, cooked or uncooked
1/3 cup chopped green onions

Oven: 350 degrees for 45 minutes.
Need: blender, 9 inch or larger buttered pie pan.

Place eggs, Bisquick mix, milk, and pepper in the blender and mix for a few seconds to blend well.
Pour the mixture into the pie pan.
Sprinkle cheese, meat and onions over the top.
Push them gently below the surface with back of spoon.
Pie pan will be full.
Bake until a knife inserted in the center comes out clean.
Allow to set 10 minutes before cutting.
Freeze in individual servings.
Reheat in the microwave on defrost.

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