Egg Cheese Puff

10 Eggs
1/2 cup un-sifted Flour
1 tsp. Salt
16 ounce Cottage Cheese
1 lb shredded Jake Cheese
1/2 cup melted butter
2 4 oz cans diced green chilies (optional)

Beat eggs. Add all ingredients (except chili's) blending smoothly. Stir in the chili's. Pour mixture into well greased 9x13 dish. Bake at 350 for 50-60 minutes or until top is browned and center appears firm. Let stand 10 to 15 minutes.

Stir Fry Sauce

1 cup Soy Sauce
1 cup Sugar
1/4 cup Chicken Broth
4 tsp. grated or 1 tsp. ground Ginger
2 Garlic cloves minced
1 tsp. Corn Starch

Wisc together and bring to a boil and simmer till think.

Cheese Ball

2 lb Cream Cheese
1 lb shredded Sharp Cheddar Cheese
1 med. chopped Onion
1 tsp. Salt
Silvered Almonds or chopped pecans (optional)

Soften cream cheese. Mix cream cheese with shredded cheese, chopped onion and salt. Coat with silvered almonds or chopped pecans if desired. Serve with your choice of crackers.

Cheese Potatoes AKA Funeral Potatoes

6 or 7 peeled Potatoes
1 pint Sour Cream
1 can Cream of Chicken Soup diluted 1/4 cup Water
1 cup shredded Cheddar Cheese
1 med. chopped Onion
1/4 cup melted Butter
1 cup Corn Flakes
Salt and Pepper to taste

Boil whole peeled potatoes till tender. Cool till you are able to handle them and shred with a cheese grater in greased casserole dish.
In a separate bowl mix together sour cream, chicken soup, water, shredded cheddar cheese, chopped onion, salt and pepper together. Pour over potatoes.
Mix melted butter and corn flakes and cover the potatoes and cheese mixture.
Bake at 350 degrees for 30 minutes.

Homemade Wheat Pancakes

8 cups Whole Wheat Flour
4 tbs. but minus 2 tsp. Baking Powder
1/4 cup Sugar
4 tsp. Salt
2 1/2 cups Powdered Milk
2 cups Canola Cooking Oil

Mix dry ingredients together. Add the Canola oil slowly and stir. Store in an air tight container and freeze.

1 1/2 cups pre-made Pancake Mix
1 Egg
Water (enough to get the consistency you want)