Nancy McWhorter – For The Record

This week’s KEEPER recipe was taken from an outstanding cookbook titled “Best from the Deep South.”  I purchased it at Minden’s Super Walmart.  It is collection of selected recipes taken from favorite cookbooks of Louisiana, Mississippi and Alabama edited by Gwen McKee and Barbara Moseley.  These ladies, Gwen and Barbara, travel the United States, finding choice cookbooks within each state that contain family recipe gems.  They then compile those favorite recipes into a single book.

Aliant Cooks for Education (Alabama) submitted the egg recipe I am sharing with you this week.  When I prepared it, I served it with bacon, toast and fruit.  If one does not like cottage cheese, it is not detectible in the finished dish.  I halved the recipe and it was still enough for two extra servings.  It would be an excellent choice for a brunch or visiting guests.


10 eggs

½ cup flour

½ tsp. salt

1 Tbsp. baking powder

½ cup melted butter

1 (16 oz.) carton small curd cottage cheese

½ lb. Monterey Jack cheese, shredded

½ lb. Cheddar cheese, shredded

8 oz. diced green bell pepper

Salsa (optional)

In large mixing bowl, beat eggs.  Add remaining ingredients except salsa.  Pour onto a 9 X 13 inch baking dish.  Bake @ 350○ for 35 minutes.  Let rest 5 – 10 minutes before cutting.  Serve with a dollop of salsa if desired.

If interested in acquiring this cookbook and it is not available at your Walmart, you can contact Quail Ridge Press.  The address is P.O. Box 123, Brandon, MS 39043.  The email address is or internet  Phone number is 1-(601) 825-2063.  I highly recommend any of their cookbooks.