Main Dishes
Reading edition
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.
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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.)
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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
1 batch biscuit dough or mix
FILLING
1 green onion, with stem, minced 1 7-oz. can flaked tuna 1 cup cottage cheese
MUSHROOM SAUCE
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.
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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.
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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.
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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.
SAUCE
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.
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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.
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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.
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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.
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