Dear God. I went to church this morning and paid up for those three weeks I slacked off and stayed home Sunday morning. So please, oh please, do not give me Type 2 Diabetes for what I am about to do. Forgive me, Father, for I am about to sin.
Actually, Father, it is not my fault. I know you’ve heard that before. It is the fault of my good friend, Kim Council, who sent me this recipe. She tempted me, just like the devil. And I gave in. Instantly. To what I’m calling Cheese Squares. If you make it exactly as the recipe Kim sent me calls for Cheese Squares are nothing but four eggs, beaten until frothy, and one pound of cheese. One pound of cheese. “Holy Mary, Mother of God, pray for us at the hour of our death.” Which might be in the next five minutes.
I must admit when I mixed up the cheese and the egg I thought, “This is never going to work.” It just looks like a pile of shredded cheese, slightly moistened. You can use any kind of cheese you like. Kim used Jalapeno Jack, which is exactly what I would have done except I didn’t have any. So I added sun-dried tomatoes, minced onion and ground red pepper flakes to the Cheddar I did have. That’s the beauty of this recipe. Use any kind of cheese. Add anything else you want. As long as you have four eggs and a pound of cheese, you cannot go wrong. The squares come out surprisingly light and seductively cheesy. Like little cheese pillows you want to sleep on.
As I am writing here in the garage, because I can’t smoke in the house anymore, I am only worried that I will die of coronary arrest before I can make it up the stairs. Seven Hail Mary’s. Maybe eight.
16 ounces of grated Cheddar cheese
½ cup sun-dried tomatoes, chopped
1 tablespoon dried minced onion
1/2 teaspoon ground red pepper flakes
Blend eggs in a blender or food processor until frothy (you will see bubbles form). Transfer to a bowl and add the grated cheese, dried tomatoes, onion and red pepper flakes.
Pour into a 9-by-9 inch pan and bake at 350 degrees for 30 minutes.