Cheesy-Vegetable Spoon Bread

• 1-1/2 cups boiling water
• 1 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
• 1 cup fat-free milk
• 4 eggs, separated
• 1 clove garlic, crushed
• 1/4 tsp. ground black pepper
• 2 tsp. CALUMET Baking Powder
• 1 cup KRAFT 2% Milk Cheddar Cheese
• 1 pkg. (10 oz.) frozen mixed vegetables, thawed, well drained
• 1/4 cup chopped red or green bell pepper Target 1 pkg For $2.99 thru 02/06

1. Add boiling water to cereal in large bowl; stir until thickened.
2. Let stand 5 minutes.
3. Gradually add milk, stirring until well blended.
4. Add 2 of the egg yolks, garlic and pepper; mix well.
5. (Save remaining 2 egg yolks for another use.)
6. Stir in baking powder.
7. Add cheese, mixed vegetables and bell pepper; mix well.
8. Set aside.
9. Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form; gently stir into cereal mixture.
10. Pour into greased 2-quart casserole.
11. Bake at 375F for 50 to 60 minutes or until knife inserted in center comes out clean.

boiling water, creamy wheat, milk, eggs, clove garlic, ground black pepper, baking powder, cheddar cheese, mixed vegetables, red

Taken from www.kraftrecipes.com/recipes/cheesy-vegetable-spoon-bread-53059.aspx (may not work)