Peggy’s Cheese Puff Squares w/ Sun Dried Tomato and Asparagus
Peggy’s Recipe: 10 servings
Below is the basic recipe which I really modified from the traditional chili cheese Sunday Brunch puff recipe by substituting asparagus (which I roasted in the oven al dente) and sun dried tomatoes. The cheese was a mixture of jack, white NY cheddar, and swiss. It took longer than 35 minutes, but just watch it. I did not let it get real brown because I don’t like the eggs to be overdone.
Ingredients:
10 eggs
1/2 teasp salt
1 teaspoon baking powder
2 cups cottage cheese
1/2 cup butter. Melted
4 cups blend (jack cheddar cheese, NY cheddar, Swiss)
1/2 cup chopped sun dried tomatoes
3/4 cup asparagus (experiment with the quantities of veggies)
Preheat oven to 350 degrees. In med bowl, beat eggs until light and lemon colored. Add remaining ingredients and blend until smooth. Pour into 9 x 13 baking pan and bake 35 minutes (probably longer) or til top is browned. Let cool and cut into small squares for appetizers or serve with Sunday Brunch.
