12 eggs
¾ cup flour
1 t. salt
1/8 t. pepper
1 t. baking powder
1 ¾ cups small-curd cottage cheese
4 cups Cheddar cheese
1 cup broccoli, chopped
2 medium ripe tomatoes, cubed
2 oz. shredded Parmesan cheese

Preheat oven to 350. Grease a 13x9 baking dish. Beat eggs, add flour, salt, pepper, and baking powder. Mix well. Fold in cottage cheese, cheese and broccoli. Pour into prepared dish. Bake for 35 minutes. Remove and put tomatoes over top of eggs, then Parmesan cheese, and bake for an additional 20 minutes. Serves 8-10.

4 cups fruit
1 T. lemon juice
1 cup flour
1 cup sugar
1 large egg
6 T. butter

Preheat oven to 375 degrees. Place 4 cups of fresh fruit (mix raspberries, blackberries, and blueberries or peaches and raspberries, just apples, or a rhubarb strawberry combination) in a lightly greased 8” square baking dish; sprinkle with 1 T. lemon juice. Stir together 1 cup flour, 1 cup sugar, and 1 large egg in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle 6 T. melted butter over topping, and bake for 35 minutes or until lightly browned and bubbly. Let stand 10-30 minutes. Serve warm with ice cream and a sprinkle of cinnamon.*If frozen berries are used, place in baking dish in refrigerator overnight to thaw.