Wednesday, May 22, 2013

Framingham Public Library

"It was a huge success! Thanks so much for all of the hard work and talent that went into creating a wonderful cooking demo class for some of our patrons!

I will pass along your thanks to Anne, Pat and Marilyn.

Thanks again."

Michelle L., Community Services Librarian,
Framingham Public Library, Framingham, Mass.

Thursday, May 16, 2013

Culinary Team Building Event

"Thank you so much, Ellie! It was a very successful and fun event! Everyone had a great time! I will definitely recommend you to others."
Lisa H., CrossRef, Lynnfield, MA

Wednesday, May 1, 2013

Chili Cheese Squares

© 1999 "So Easy, So Delicious"
1 lb salmon or rainbow trout fillets
½ C butter or margarine
10 eggs
½ C flour
1 tsp baking powder
8 oz can green chilies, chopped
1 lb cottage cheese
1 lb Monterey Jack cheese, shredded

In the oven or in a microwave, melt butter or margarine in a 9"x13" pan. Beat eggs lightly in a large bowl. Whisk in flour and baking powder. Add the melted butter or margarine, chilies, cottage and Monterey Jack cheeses. Mix until blended. Pour batter into the hot pan and bake at 400° for 15 minutes. Reduce heat to 350° and bake for an additional 35 to 40 minutes, or until puffy and golden. Let sit for about 5 minutes and cut into squares. Serve hot. These may be prepared in advance, and popped into the oven when guests arrive, or baked completely in advance, cut and reheated.
Yield: 24 cheese squares

: This recipe can also be made into (2) 9-inch pies or squares, which can be cut into wedges or cut into small squares and used as hors d’oeuvres. These can be frozen. To reheat, bake at 350° for 15 minutes, or until hot. Use either mild or hot chilies, depending on your taste buds.