Title: Queso Con Huevo (Cheese & Eggs)
Categories: Jewish Israel Turkey Cheese
Yield: 6 Servings

3/4	lb	Farmer cheese, crumbled and mashed
1/4	lb	Feta cheese, crumbled and mashed
6		Eggs
1/4	ts	Black pepper
2	tb	Corn oil

The cheese and eggs can also be fried in an oiled skillet over low heat on top of the stove. The texture is similar but would be brown on the bottom instead of the top.

1. Mix the cheeses together. Add the eggs, one at a time, until all have been used. Stir in the pepper.

2. Oil a baking dish and pour in the egg mixture. It should be abt 2 inches deep. Bake in a preheated 350 degree F oven for 30 minutes.

Serve warm or cold, cut into generous-size cubes. Serve with salad, any fish dish and bread. Serves 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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