Cheesy Egg Puffs
1/2 lb fresh mushrooms, sliced
4 green onions, chopped
1 TBSP, plus 1/2 cup butter or margarine, divided
1/2 cup of all-purpose flour
1 tsp baking powder
1/2 tsp salt
10 eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 cups small-curd cottage cheese
In a skillet, sauté mushrooms and onions in 1 TBSP of butter until tender. In a large bowl, combine the flour, baking powder and salt. In another bowl, combine eggs and cheeses. melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.
Fill greased muffin cups 3/4 full with batter. Bake at 350º for 35-30 minutes. Carefully run knife around edges before removing.
Yield: 2-1/2 dozen