Cheese Strata

6 slices white bread
3 cups shredded mild cheddar
3 eggs
2 cups milk
1/4 teaspoon seasoned salt
1 teaspoon dry mustard
1 can (4 ounce size) diced green chiles

Cut bread into small cubes. Layer bread and cheese in a buttered 6- or 7- x 10-in. baking dish. Beat together eggs, milk, salt and mustard. Pour over cheese and bread. Cover and refrigerate overnight.

Bake uncovered in a preheated 350F for 45 minutes or until light and fluffy. Serve immediately.

Chile Rellano Casserole

by Judy in CA

1 large can Ortega Chili
1 cup cheddar cheese
1/2 cup jack cheese
4 eggs, beaten
2 TBS flour
1/2 tsp. salt
1 large can evaportated milk
1 (7 1/2 oz.) can tomato sauce (or enchilada sauce)

Use 9 x 13 inch pan. Line casserole with chilies. Put all cheese on top of chilies. Beat eggs, flour, salt, and milk together. Pour over top of cheese. Bake at 375 for 35 minutes or until set. Take out and pour tomato sauce over top. Bake 5 minutes longer.

Serve with fresh pico de gallo salsa. Mmmm!

EGGS A LA GOLDENROD

1 stick butter
2 tbsp. flour
2 c. milk
6 eggs
6 slices toast

Melt butter and make paste with flour; add milk little at a time. Cook over medium heat until thick. Boil, peel, and separate eggs. Chop whites and add to sauce. Pour sauce mixture over toast. Press yolks through sieve and sprinkle over sauce. Garnish with parsley or orange slices. Serve hot. Pretty as well as good. May use 1 cup beef browned and drained instead of egg whites.