The Doanleigh Inn

Kansas City, Missouri

Specialty Recipe

Santa Fe Casserole

This tasty dish is a breeze to make, has great flavor and offers a nice change to the usual bland breakfast dishes. You can markedly reduce the fat without altering the delicious taste by substituting egg substitute, non-fat sour cream, low or non-fat cheddar cheese, and non-fat cottage cheese.

Ingredients:

Two 4-ounce cans diced chiles

1 red bell pepper, chopped

8 large eggs (2 cups egg substitute)

3/4 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon chopped garlic

2 cups thawed frozen corn

12 ounces sour cream (regular, low fat, or non-fat)

12 ounces cottage cheese (regular, low fat, or non-fat)

3 cups cheddar/Monterey jack cheese (regular, low fat, or non-fat)

Mix chilis and red pepper.

Beat eggs. To the eggs, add flour, baking powder, salt, garlic, corn, sour cream, and cottage cheese, mixing well. To this mixture, add vegetables and cheese.

Pour into greased ramekins and bake 60 to 75 minutes. *Note: You may also pour mixture onto a 9 x 13-inch pan, which should bake for 60 to 75 minutes. Small, 6-ounce ramekins should be baked for 45 minutes.

You may substitute one 6-ounce can of Rotel® (tomatoes and chiles) for the peppers and chiles.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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