JOHN WAYNE'S CHEESE CASSEROLE|
2 (4 oz.) cans green chilies,
1 lb. Monterey Jack cheese,
1 lb. Cheddar cheese, grated
4 eggs, separated
2/3 c. canned evaporated milk
1 Tbsp. flour
salt and pepper
2 medium tomatoes, sliced
Remove seeds from peppers and chop. In large bowl
combine cheese and chilies. Pour in oiled 2-quart casserole.
In large bowl with electric mixer at high speed, beat egg
whites until peaked. In a small bowl combine egg yolks, milk,
flour, salt and pepper. Mix well. Fold egg whites into milk
mixture. Drizzle over cheese and chilies. Bake 30 minutes at
325 degrees. Ring tomatoes around top of casserole and bake 30
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