Cheesy Muffin Melt

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Title: Cheesy Muffin Melt
Categories: Cheese/eggs, Vegetables, Muffins
Yield: 4 servings

1 1/2 c Cottage Cheese; Creamed 1/4 ts Salt
1/2 c Wheat Germ; Regular 3 ea WholeWheat English
Muffins;*
2 tb Green Chiles; Chopped 6 ea Tomato; Slices
1/4 ts Oregano Leaves; Crushed 1 x Cheddar; Sharp, Slices
1/4 ts Basil Leaves; Crushed

* The whole wheat muffins should be halved and toasted.
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Combine the cottage cheese, wheat germ, chiles, and seasonings, blending
well. Mound onto toasted muffins. Top with tomato slices and
criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until
the cheddar melts, about 5 minutes.
Makes 6 open faced sandwiches.

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