Monday, July 29, 2013

Baptism and John Wayne

My best friends and I have a strong devotion to St. Therese.  She says in her memoir that she doesn't want to be an elegant rose or a lily.  She just wants to be a little daisy at God's feet and make him smile.  When we dedicated our little blue house to her in 2004, we became the Daisy Girls.  That means we get to have Daisy Babies too - it's pretty sweet!  I got to meet the newest little Daisy baby on Saturday.  Her name is Margaret Therese . . . Greta.  She is beautiful!!

She came on Friday, came home on Saturday and became Catholic yesterday.  I don't know if her day today is going to live it up.  With the baptism so close, we friends rallied together a little reception feast.  Greta's godfather was SURE he could find this "awesome coffee cake recipe" that they'd made a long time ago.  So we did the protein.  Which was great because I have this "awesome egg casserole recipe!"

I don't know how John Wayne got attributed to this casserole (it's awesome, he's awesome so we're all good?).  I also am not sure why it's called a "cheese casserole" (but I did only put in less than half the cheese it called for).  Whatever it's called, it's yummy.  And gone - no breakfast leftovers (or pictures - use your imagination!).  Having no leftovers makes me a little sad.  We do have Southern Grits Casserole left - I'll blog that recipe later.  Right now, it's the Duke's turn!

John Wayne's Cheese Casserole (and Lisa's renditions)

8 oz Diced Green chilis (I used the "big can" that only had 7 oz, worked just fine)
1 lb. Monterey Jack cheese, grated
1 lb. Cheddar cheese, grated (I grated about 3/4 lb of ONLY Cheddar and we were good - see note in recipe)!!)
4  eggs, separated (I totally used 7 - I usually use more just so there is more yummy goodness!)
2/3 cup evaporated milk (I made it 3/4ths to compensate for the additional eggs)
1 Tsp flour (I used cornstarch this time for the ones who needed gluten free)(which did nothing for the fact that they are also allergic to milk.  And eggs.  What can you do?)
Salt and Pepper to tast
diced tomato - I used two roma.  In the past I've also used a mostly drained can. Whatever you have!

Preheat oven to 350. Combine the cheese and chilis in a nonstick sprayed 9x13. I grated the cheese directly into the pan and when it looked like there was cheese everywhere, I stopped.
Beat egg whites until stiff (I'm LOVING my Kitchen Aid!  Made this step so easy!)
In a separate bowl, beat egg yolks, milk, flour, salt and pepper.  Gently fold yolk mixture into the egg whites.
Pour eggs over cheese mixture, working in gently with a fork.  (if I add eggs, I usually pour slowly and keep mixing in the egg whites so I don't get a ton of the egg yolk mixture in at the end).
Bake for 30 minutes.
Add the tomatoes to the top of the casserole (this has given the eggs time to set so the tomatoes don't sink).
Bake another 20 minutes or until done.  It should be a nice, yummy, golden brown.
My mom says it serves 8-10.  I cut it into smaller squares (as it wasn't the only thing there) and we were just fine!

1 comment: