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+ | ==Description== |
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994. |
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994. |
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* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] |
* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] |
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| − | == |
+ | ==Ingredients== |
* 8 ounces [[cottage cheese]] small curd |
* 8 ounces [[cottage cheese]] small curd |
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* ¼ cup [[sour cream]] |
* ¼ cup [[sour cream]] |
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* 3 [[egg]]s |
* 3 [[egg]]s |
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+ | ==Directions== |
| − | # Preheat oven to 350°F. |
+ | # Preheat oven to 350 °F. |
# Mix all ingredients with electric mixer. |
# Mix all ingredients with electric mixer. |
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# Grease mini-muffin tins and fill ¾ full with [[egg]] mixture. |
# Grease mini-muffin tins and fill ¾ full with [[egg]] mixture. |
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Latest revision as of 05:00, 17 February 2020
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994.
- Contributed by Catsrecipes Y-Group
Ingredients
- 8 ounces cottage cheese small curd
- ¼ cup sour cream
- 4 ounces sharp cheddar cheese
- ½ cup buttermilk baking mix
- ¼ cup butter melted
- 3 eggs
Directions
- Preheat oven to 350 °F.
- Mix all ingredients with electric mixer.
- Grease mini-muffin tins and fill ¾ full with egg mixture.
- Bake for 20 minutes.