3 pounds eggs (about 27 total)
12 ounces all-purpose flour
100 ounces broccoli cuts, thawed, drained
10 pounds low fat cottage cheese, drained
86 ounces cheddar cheese, shredded
2 tablespoons salt
Servings: 48
1. Beat eggs and flour together, using a wire whip, until smooth.
2. Drain, then weigh. Fold into the egg-flour mixture.
3. Drain cottage cheese, then weigh. Add cheeses and salt to eggs.
4. Scale mixture into four greased 10x12x2-inch pans, 6 lb per pan. Bake at 350°F for approximately 1 hour 15 minutes or until a knife inserted near the center comes out clean, 180°F internal end-point temperature. Let stand 15 minutes. Cut 3x4.
Yield: 4 pans 12x10x2 inches
May add topping of 3 cups bread crumbs mixed with 1/3 cup melted margarine and 6 oz Parmesan cheese. Add during last 15 minutes of cooking.
May be garnished with fresh broccoli florets.
For a vegetable, serve 4 oz portion.
12 ounces all-purpose flour
100 ounces broccoli cuts, thawed, drained
10 pounds low fat cottage cheese, drained
86 ounces cheddar cheese, shredded
2 tablespoons salt
Servings: 48
1. Beat eggs and flour together, using a wire whip, until smooth.
2. Drain, then weigh. Fold into the egg-flour mixture.
3. Drain cottage cheese, then weigh. Add cheeses and salt to eggs.
4. Scale mixture into four greased 10x12x2-inch pans, 6 lb per pan. Bake at 350°F for approximately 1 hour 15 minutes or until a knife inserted near the center comes out clean, 180°F internal end-point temperature. Let stand 15 minutes. Cut 3x4.
Yield: 4 pans 12x10x2 inches
May add topping of 3 cups bread crumbs mixed with 1/3 cup melted margarine and 6 oz Parmesan cheese. Add during last 15 minutes of cooking.
May be garnished with fresh broccoli florets.
For a vegetable, serve 4 oz portion.
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