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Mexican Quiche

10-12 eggs, beaten
½ C flour
1 Tblsp baking powder
½ tsp salt
7 ounces diced green chiles
2 C cottage cheese
1 pound shredded cheese
½ C melted butter

Mix ingredients in order given, adding butter last.  Bake in lightly greased 9x13 pan at 400 degrees for 15 minutes, lower temp to 350 bake for 20 minutes or until knife comes out clean.

New Mexico Souffle

Whisk together:
8 eggs
½ C flour
1 tsp baking powder
3 tsp dry mustard
1 tsp salt
1 tsp cayenne pepper

2 C cottage cheese
2 C shredded Jack cheese
2 C shredded cheddar cheese (cheese types may be substituted)
2 C corn (frozen or drained canned)
16 oz. green chile
2 Tblsp lavender (seeds rubbed between palms to release aroma and flavor)

In a 9x13 pan, spray with Pam and place 2-3 cups shredded potatoes (frozen hashbrowns).

Pour mixture over potatoes.  Dust top of casserole with paprika.  Bake at 350 degrees for an hour.  Serve with flour tortillas, salsa, sour cream and raspberry chipotle sauce.

Serves 10-12.

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