1 egg
1½ cups cottage cheese
1 tablespoon melted butter
¼ teaspoon salt
1 teaspoon sugar
¼ teaspoon cinnamon
¼ cup raisins (if desired)
Beat egg well. Add cottage cheese, melted butter, and seasoning. If
desired, ¼ cup raisins. Place 1 heaping tablespoon of the cheese mixture
on each blintze. Fold the edges over the filling and press in well. Cook
in butter until brown on both sides. Serve with sour cream.
_Cottage Cheese Crisps_
1 cup sifted all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
⅓ cup butter or substitute
1 tablespoon milk
½ cup cottage cheese
Paprika
½ teaspoon celery seed (optional)
Sift together flour, salt, and baking powder. Cut in butter. Add milk to
cottage cheese, then stir into flour mixture. Round dough upon floured
board and roll it to ⅛-inch thickness. Cut into ½-inch strips. Place
strips on baking sheet and brush with milk; sprinkle with paprika and
celery seed. Bake in hot oven (425° F.) 10 to 12 minutes until lightly
browned.
_Main Dishes_
_Cottage Cheese Loaf_
2 cups cooked lima beans (drain thoroughly)
1½ pounds cottage cheese
1 small can pimientos
1 cup bread crumbs
1 teaspoon salt
½ teaspoon pepper
1 can condensed tomato soup
Put beans, cottage cheese and pimientos through a meat chopper, using
coarse blade. Mix well. Add bread crumbs and seasonings and form into a
roll. Bake in slightly greased pan, uncovered at 350° F., for about 30
minutes. Heat the tomato soup, pour over the loaf and bake about 15
minutes longer. Slice and serve with the tomato sauce.
_Mushroom Pie_
2 tablespoons butter
¼ cup diced onion
2 cups hot cooked potatoes
1 3-oz. can chopped broiled mushrooms
1 pound creamed cottage cheese
½ cup sour cream
1 teaspoon salt
⅛ teaspoon pepper
½ teaspoon gravy maker
2 eggs, well beaten
1 9-inch pastry shell, unbaked
Melt butter in small saucepan. Add onion and cook over moderate heat
five minutes, stirring occasionally. Meanwhile, cook and sieve potatoes.
Stir in mushrooms, cheese, sour cream, salt, pepper, gravy maker and
onions. Mix thoroughly. Fold in beaten eggs. Pour into unbaked shell.
Bake at 375° F., about one hour, or until puffy and brown. Serve hot as
main dish.
_Baked Macaroni and Cheese_
½ cup sliced green onions
¼ cup butter or cooking fat
2 cups cooked macaroni
2 cups cottage cheese
2 tablespoons minced pimiento (optional)
2 cups milk
4 eggs, beaten slightly
Salt, pepper, celery seed to taste
1 cup ripe olives, seeded
½ cup minced parsley
Saute onions until soft, but not brown. Combine with all remaining
ingredients and pour into deep, bright pottery casserole. Bake an hour
at 350° F. Garnish top with paprika before serving.
_French Cottage Cheese Pie_
1 unbaked 9-inch pie shell
2 cups cottage cheese
3¼ cups sour cream
2 cups hot mashed potatoes
1 teaspoon salt
3 tablespoons finely chopped onion
3 tablespoons chopped pimiento
2 eggs, well beaten
1½ tablespoons butter
Blend cottage cheese and sour cream together. Beat in mashed potatoes.
Mix thoroughly. Add salt, onion, pimiento. Fold in beaten eggs. Pour
into unbaked pie shell, dot with butter. Bake in moderate oven (350° F.)
1¼ hours, until golden brown. Serve hot as main dish. (Many French
families like this pie cold, with mixed green salad and a hot soup.)
_Curried Cottage Cheese and Eggs in Rice Nests_
2 tablespoons butter
2 tablespoons flour
¾ cup milk
1 teaspoon curry powder
½ teaspoon onion juice
1½ cups cottage cheese
Salt and pepper
6 hard-cooked eggs
Hot boiled rice
Melt butter in a double boiler. Add flour and mix well. Add milk
gradually and cook, stirring constantly, until thickened. Add curry
powder, onion juice, cottage cheese, and salt and pepper to taste. Fold
in the diced eggs, reserving six slices for garnish. Reheat. Serve on
nests of rice. Serves 6.
_Tuna-Cheese Pinwheels_