1 4-oz. can mushrooms, with juice
1 small onion
2 tablespoons butter
2 tablespoons flour
½ teaspoon salt
⅛ teaspoon pepper
1½ cups milk
Make your favorite biscuit dough, or prepared mix. Combine onion, tuna,
cottage cheese. Roll dough ¼ inch thick, spread with tuna mixture; roll
as for jelly roll. Cut in ½ inch slices; place 1 inch apart on greased
cookie sheet. Bake 20-25 minutes at 250° F. Sauce: Chop mushrooms and
onion; saute in butter. Shake flour and seasonings in small jar with
mushroom juice. Add to mushroom and onion; blend in milk. Stir
constantly over low heat until thickened. Pour over pinwheels, allowing
2 per serving. Serves 6.
_Cottage Cheese and Egg Plant Casserole_
1 egg plant
1 cup cottage cheese (dry)
3 slices bread
½ onion, sliced
1 green pepper, chopped
1 whole pimiento, chopped
pepper and marjoram
1 egg
2 tablespoons butter
Paprika
½ teaspoon salt
Peel the egg plant and cube. Put in a sauce pan with ½ cup water and
cook covered for 15 minutes. Add unbeaten egg and 2 slices bread,
flaked. Stir in cottage cheese, onion and seasoning. Pour into buttered
casserole. Flake 1 slice bread over top, dot with butter, and sprinkle
with paprika. Bake in 350° F. oven for 45 minutes. Serves 4-6.
_Macaroni Romanoff_
Two kinds of cheese, cottage and a sharp Cheddar type, give this
macaroni dish unexpected flavor. It is complete enough for the main part
of a meal, a recipe that you will use frequently.
3 cups cooked macaroni
1 cup cottage cheese
1 cup sour cream
¼ cup chopped onions
1 teaspoon Worcestershire sauce
½ teaspoon salt
4 drops Tabasco sauce
2 tablespoons chopped parsley
¼ cup grated Cheddar-type cheese
Combine all ingredients except grated cheese. Place in greased
casserole. Sprinkle with cheese. Bake in a moderate oven (350° F.) about
40 minutes. Serves 4 to 6.
_Tuna-Cheese Bake_
2 cups cottage cheese
1 can tuna (7 oz.)
½ cup dry bread crumbs
2 eggs, beaten
½ teaspoon salt
¼ teaspoon pepper
¾ teaspoon celery salt
Dash of steak sauce
2 tablespoons butter
Combine cheese, tuna, ¼ cup bread crumbs, and seasonings. Blend into
beaten eggs. Place in oiled casserole (1 quart). Sprinkle with remaining
crumbs, buttered. Set in pan of hot water; bake in moderate oven (375°
F.) about 30 minutes or until mixture is firm. Serves 4.
_Cottage Cheese Puffs_
1 cup sieved cottage cheese
1 cup dry bread crumbs
¾ teaspoon salt
¼ teaspoon onion salt
1 teaspoon chopped parsley
½ cup chopped peanuts
1 egg, beaten
Combine cottage cheese, ¾ cup bread crumbs, salt, onion salt, parsley
and peanuts with beaten egg; mix well. Shape into patties; roll in
remaining bread crumbs. Bake in greased muffin tins in hot oven (400°
F.) 10 minutes. Served with spicy Spanish sauce.
_Cottage Timbales_
1½ cups cottage cheese
1½ cups cooked rice or fine noodles
1 cup finely diced or chopped cooked meat
1 tablespoon chopped green pepper
1 teaspoon minced onion
¾ teaspoon salt
¼ cup milk
3 eggs, slightly beaten
1¼ cups tomato juice
2 tablespoons butter
2 tablespoons flour
½ teaspoon sugar
Salt and pepper to taste
Combine cottage cheese, rice or cooked noodles, meat, green pepper,
onion, salt, milk and eggs and blend. Fill well oiled custard cups with
the mixture and set in a shallow pan of water. Bake in a 350° F. oven
for about 45 minutes, or until a knife inserted in the center comes out
clean. Unmold and serve with tomato sauce.