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Chili Cheese Egg Puff

from the kitchen of Claudette

10 eggs
1 c flour
1/2 tsp salt
1 pint cottage cheese
1 tsp baking powder
1 lb grated montery jack cheese
1/2 c butter
1 4 oz can chopped green chilies

Beat eggs until fluffy, add all ingredients except green chilies,  Mix well- blend in green chilies.  Bake in a 9 x 13 pan at 350 for 35 minutes.

Blueberry French Toast

from the kitchen of Claudette

12 slices Texas style bread (thick slices)
2 8 oz pkg cream cheese
1 c blueberries (fresh)
12 large eggs
1/3 c maple syrup
2 c milk
1/2 cube of butter

Cut crust off bread, cut bread and cold cream cheese in one inch cubes.  Grease casserole dish with butter and layer bread, cream cheese and  blueberries.
Whisk together eggs, milk and maple syrup- pour over bread mixture- refrigerate over night.
Bake at 350, covered for 30 minutes.  Remove foil and bake another 30 minutes.

Sauce:
1 c sugar
2 T cornstarch
1 c water
1 T butter
1 pkg mixed frozen berries (12 oz)

Mix water, cornstarch and sugar over medium heat for 5 minutes or until thick, stirring constantly.  Add berries, cook 10 minutes, add butter and stir until butter melts.  Serve over french toast.