This recipe for Puffy Cheese Squares, by , is from The Otey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 loaf unsliced bread 3 oz cream cheese 1/4 lb sharp cheddar cheese 1/2 c butter 2 egg whites, beaten
Melt cheese and butter in double boiler; fold in egg whites. Trim crust from bread and cut into 1 in squares. Dip until well coated. Refrigerate overnight. and can be frozen. Bake at 400º for 12 to 15 minutes
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