Cheese And Chile Squares

---------- Recipe via Meal-Master (tm) v8.02

Title: CHEESE AND CHILE SQUARES
Categories: Appetizers
Yield: 24 servings

2 oz Parmesan cheese, cut in
-several pieces
2 (4-ounce) cans mild or hot
-green chiles
4 oz Longhorn cheddar cheese,
-chilled
12 oz Monterey Jack cheese,
-chilled
1 ts Salt
Several dashes Tabasco sauce
10 Eggs, divided
1/3 c All-purpose flour
1 ts Baking powder
1/2 c Melted butter
2 c Cottage cheese

Using the metal blade, drop the Parmesan cheese pieces
through the feed tube with the motor running and
process until finely grated. Remove and set aside.
Without washing the workbowl, use the metal blade to
chop the chiles. Remove and set aside.

Use the shredding disc to process the Cheddar and
Monterey Jack cheeses separately. Remove and set aside.

Using the metal blade, process to combine the salt,
tabasco sauce, 2 eggs, flour, baking powder and grated
Parmesan cheese. With the machine running, add the hot
melted butter through the feed tube. Remove the cover
and add the cottage cheese and then process until
smooth. With the machine running, add 3 eggs through
the feed tube. Remove 2/3 of the mixture from the
workbowl and combine with the Cheddar cheese and
chiles. Add the remaining eggs and Monterey Jack
cheese to the remaining mixture in the workbowl and
process 20- 30 seconds.

Combine the 2 mixtures and spread in a buttered 17x10
inch jelly roll pan.

Bake 15 minutes in a preheated 400^ oven, then reduce
temperature to 350^ and bake about 34-40 minutes more
until the cheese is set and firm. Cut into squares and
serve warm with your favorite salsa. Makes 24 thin
slices.

Note: If you have a large capacity machine, all the
eggs may be added at once and both cheeses may be
added and combined in the processor bowl.

This typical appetizer is usually baked in a
rectangular pan and cut in squares. The presentation
is further enhanced if accompanied by a tomato salsa
of your choice. It should be served warm, but can be
baked ahead and reheated.

I have a cookbook that brings together several of my
all time favorites: Anne Lindsay Greer--one of my
favorite chefs, is the author Food processor
adapted--a real joy in food preparation SW Cuisine--my
soul food!

It's called Cuisine of the American Southwest, by Anne
Lindsay Greer. Here's a recipe I've made often, and
it's always a hit.

Food & Wine RT [*] Category 3, Topic 8 Message 7 Sat
Dec 12, 1992 PETCHY [Court.Jester] at 11:16 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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