Melt butter in a small saucepan, add flour and blend. Add tomato juice
and cook and stir until smooth and thickened. Season with sugar, salt
and pepper. Serve over cottage timbales. Serves 6.
_Cottage Cheese Rarebit_
4 tablespoons butter
2 tablespoons flour
½ teaspoon dry mustard
2 cups buttermilk
Salt and pepper to taste
Dash of cayenne
½ cup cottage cheese
Melt the butter in a saucepan. Add flour and mustard, blending well.
Then slowly stir in the buttermilk. Cook slowly for about three minutes,
then add the cottage cheese and other seasonings. One hard-boiled egg,
chopped fine, may also be added. Serve on hot buttered toast.
_Cottage Cheese Souffle_
1 cup cottage cheese
¼ cup buttermilk
1 cup soft bread crumbs
3 eggs
4 tablespoons butter
3 tablespoons flour
¼ teaspoon salt
½ teaspoon baking soda
Dash of cayenne
Melt butter in skillet, add flour, salt and cayenne. Mix thoroughly, add
all the buttermilk at once and stir until smooth. Then add the cottage
cheese, soda and bread crumbs. Beat the eggs until light and fluffy and
add to the cheese mixture. Pour into a well-greased baking dish, and
bake for about 30 minutes at 350° F. Serve at once with a hot cheese
sauce, made by adding snappy American or Cheddar cheese to a medium
white sauce.
_Cheese-Stuffed Onions_
6 medium onions
¾ cup cottage cheese
2 tablespoons finely chopped green pepper
3 slices bacon cut in strips and fried crisp
1 teaspoon salt
⅛ teaspoon pepper
¼ cup buttered bread crumbs
4 strips pimiento
Peel onions and cook in boiling salted water until just tender (about 20
minutes). Drain and cool. Remove centers, leaving a thin shell. Chop ½
cup of centers coarsely. Combine with cottage cheese, green pepper,
bacon, salt, and pepper. Mix well. Stuff onion shells and place in
greased baking dish. Garnish with bread crumbs and pimiento. Pour 1
teaspoon bacon drippings over each onion. Cover and bake in moderate
oven (350° F.) for 20 minutes. Uncover and brown 10-15 minutes. Serves
6.
_Sweet Potato Cups_
2 pounds large sweet potatoes
3 large oranges
1 cup cottage cheese
¼ teaspoon ginger
1 teaspoon salt
Boil potatoes. Peel and mash thoroughly. Cut oranges in halves, remove
pulp, discard white pith and membrane. Combine orange segments and juice
with ginger, cottage cheese, mashed sweet potatoes. Fill orange shells.
Broil in slow oven (350° F.) until glazed. Serve immediately.
Sensational with buffet ham. Serves 6.
_Cottage Cheese Omelet_
4 eggs, separated
½ teaspoon salt
⅛ teaspoon pepper
¼ cup milk
¾ cup cottage cheese
3 tablespoons chopped canned pimiento
1 tablespoon butter
2 tablespoons chopped parsley
Beat egg yolks until thick; add salt, pepper, milk, cheese and pimiento.
Fold in stiffly beaten egg whites. Place butter in skillet, heat well
and add omelet. Cook slowly until firm and browned on bottom. Bake in
moderate oven (350° F.) 10 to 15 minutes or until browned on top.
Crease, fold, slip onto hot platter and garnish with parsley. Serves 6.
_Cottage Creamed Eggs_
3 tablespoons butter
3 tablespoons flour
Salt and pepper to taste
1 cup milk
½ teaspoon minced pimiento
¼ teaspoon Worcestershire sauce
2 hard cooked eggs, sliced
1 cup cottage cheese
Melt butter. Blend in flour, salt, pepper. Gradually stir in milk; cook
until thick and smooth, stirring constantly. Season with pimiento and
Worcestershire. Add sliced eggs and cottage cheese. Heat. Serve on
buttered toast.
_Baked Potatoes With Cottage Cheese_
Halve large baked potatoes. Scoop out centers. Mash thoroughly. For 6,
combine 2 cups cottage cheese and one egg. Mix with potatoes. Season.
Refill shells. Dust with paprika: Return to hot oven. Bake until brown
on top.
_Mashed Potato and Cheese Puff_
Mash potato thoroughly with desired milk and seasoning. Blend about 1
part cottage cheese to 4 parts potato. Place in casserole, dust with
paprika and brown in oven. Add chopped parsley as garnish, before
serving.
_For Taste Appeal_
For a crusty brown topping on oven dishes, spread them generously with
cottage cheese; sprinkle with bread crumbs, and bake.
Use cottage cheese as a topping for one-crust berry pies.
Add approximately ½ cup cottage cheese to scrambled eggs to extend
flavor and quantity. Cook over low heat.
Spread cottage cheese on thin French pancakes, roll up, and fry lightly;
and serve with sour cream and jam, or sugar and cinnamon.
_Desserts_
_Cheese Custard Pudding_
2 cups cottage cheese
4 eggs, beaten slightly
1 quart milk, scalded
3 tablespoons flour
½ teaspoon salt
½ cup sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
Put cottage cheese through a sieve. Beat eggs together slightly; add
scalded milk, stirring to blend. Mix dry ingredients; add sieved cottage
cheese. Gradually stir in milk-egg mixture; add vanilla and almond
extract. Pour into a well-buttered 8-inch glass baking dish. Place in a
pan of hot water and bake in a moderate oven (325° F.) for 1½ hours or
until a knife inserted in the center comes out clean; let cool. Serves 6
to 8.
_Lemon-Cottage Cheese Custard_
½ cup melba toast crumbs, rolled and sifted
1 cup sugar
¼ cup butter, melted
2 egg yolks
Juice of 1 lemon
Rind of 1 lemon, grated
¼ teaspoon mace
¼ teaspoon salt
2 cups cottage cheese
3 tablespoons flour
½ cup milk
½ cup whipping cream
2 egg whites
⅓ cup nut meats, chopped
Combine crumbs, ½ cup sugar, and butter; line buttered baking dish. Beat
egg yolks with remaining sugar, add lemon juice and rind, mace and salt,
then cottage cheese and flour blended with milk. Mix all thoroughly and
sieve. Add whipped cream and stiffly beaten egg whites. Mix lightly and
pour into crumb-lined baking dish, sprinkle with nut meats. Set in pan
of hot water and bake in a moderate oven (325° to 350° F.) 1 hour. Serve
cold with whipped cream or crushed strawberries. Serves 8.
_Spiced Cottage Cheese Cookies_
In these refrigerator cookies the cheese provides the liquid content.
½ cup shortening
½ cup sugar, brown or granulated
1 egg
1¾ cup sifted all-purpose flour
½ teaspoon soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon each nutmeg and cloves
⅓ cup cottage cheese, sieved
Cream shortening and sugar together; beat in egg. Sift flour with soda,
salt, and spices into bowl; add cottage cheese. Stir together to make a
stiff dough. Form into roll; wrap in waxed paper and chill well in the
refrigerator. Slice thin, and bake in a moderate oven (375° F.) 10
minutes or until lightly browned. Makes about 2½ dozen cookies.
_Cottage Cheese Cup Cakes_
½ cup butter
2 cups brown sugar, firmly packed
Grated rind of 1 lemon
1 egg
2 cups sifted cake flour
1 teaspoon salt
1 cup chopped raisins
2 cups creamed cottage cheese (or 2 cups dry cottage cheese plus 3
tablespoons milk)
½ teaspoon soda
Cream butter and one cup of the brown sugar until light and fluffy. Add
lemon rind and egg and beat well. Add cottage cheese and second cup of
brown sugar and mix thoroughly. Sift flour once, measure, and resift
with the dry ingredients. Blend with cottage cheese mixture. Fold in
raisins. Bake in greased muffin pans at 350° F., for 30 minutes, or
until done. Serve warm. Makes about 2 dozen cupcakes.
_Unbaked Cheese Cake_