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CHEESE AND CORN SOUFFLE | |
12 eggs, beaten 2 cans cream style corn 4 c. sharp, grated Cheddar cheese 1 tbsp. Worcestershire 1/2 tsp. pepper 1 tbsp. salt 2 cans green chilies, drained & chopped Combine and bake in 325 degree oven for about 45 minutes. Serve hot. Good for brunch. Serves 10-12. |
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