1 (15 1/2 oz.) can salmon
1 dozen eggs, beaten
1/8 tsp. Tabasco
1/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 c. sliced Monterey Jack cheese
1 pt. cottage cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained

Drain and flake salmon, reserve liquid. Add Tabasco to salmon liquid and to beaten eggs. Sift flour, salt and baking powder. Blend into egg mixture. Add salmon, cheeses, drained spinach. Mix well. Pour into buttered 9"x13" pan. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees for 15 more minutes. Serves 14 to 16.