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Christine Steendahl's Dine Without Whine is the perfect tool to help your family enjoy stress free and nutritious family dinners.

This Week's Recipes:

Weekend Brunch Ideas:
Broccoli Cheese Squares
Makes 12 servings

1/4 cup butter or margarine, melted
8 ounces sharp cheddar cheese shredded (about 2 cups)
8 ounces Monterey jack cheese shredded (about 2 cups)
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups cottage cheese small curd
10 eggs
1 10-ounce package frozen chopped broccoli thawed, drained and squeezed dry

1. Preheat oven to 350°.
2. Using about 1 tablespoon of the melted butter, coat bottom and sides of a 3-quart oblong baking dish.
3. In a large bowl, toss Cheddar cheese. Monterey Jack cheese, flour, baking powder and salt until cheese is evenly coated; set aside.
4. In a small bowl, break up curds of cottage cheese with a fork; set aside.
5. In another large bowl, beat eggs with a whisk until blended. With a fork, stir in shredded cheese mixture, cottage cheese, broccoli and remaining melted butter. Spread in baking dish.
6. Bake for 40 to 45 minutes or until a knife inserted in center comes out clean. Cool at least 10 minutes before cutting into squares.

Note: If desired, use 1 package (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry in place of the broccoli.

2/21/07

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