Recipes from Lanier Publishing
Fort Bragg, California
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Ingredients:
3 green bell peppers
3 red bell peppers
3/4 lb. medium sharp cheddar cheese, grated
3/4 lb. Monterey Jack cheese, grated
9 eggs
1 pint Ricotta or cottage cheese
1 pint sour cream
1 tsp. seasoning salt
1/2 tsp white pepper
1 pint fresh salsa
Instructions:
Preheat oven to 350 degrees. Wash, seed, and slice the peppers into 1/4 inch thin pieces. Grease one 10 1/2" x 14 3/4" x 2 1/3" casserole pan. Layer pepper slices with the two grated cheeses until all are used. Process cottage cheese in food processor until smooth. Add seasonings and sour cream and blend 5 seconds more. Add eggs and process until well-blended. Pour over pepper and cheese mixture. Bake for 1 hour until puffed and golden and set in the middle. Remove from oven and let stand 10 minutes before serving. Serve salsa in a separate dish.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
