---------- Recipe via Meal-Master (tm) v8.02
  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,
      12 oz Monterey Jack cheese,
       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
   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