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-The Project Gutenberg eBook of Cottage Cheese Recipe Book, by Anonymous
-
-This eBook is for the use of anyone anywhere in the United States and
-most other parts of the world at no cost and with almost no restrictions
-whatsoever. You may copy it, give it away or re-use it under the terms
-of the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org. If you are not located in the United States, you
-will have to check the laws of the country where you are located before
-using this eBook.
-
-Title: Cottage Cheese Recipe Book
-
-Author: Anonymous
-
-Release Date: May 13, 2021 [eBook #65327]
-
-Language: English
-
-Character set encoding: UTF-8
-
-Produced by: Stephen Hutcheson and the Online Distributed Proofreading
-             Team at https://www.pgdp.net
-
-*** START OF THE PROJECT GUTENBERG EBOOK COTTAGE CHEESE RECIPE BOOK ***
-
-
-
-
-                      _Cottage Cheese Recipe Book_
-
-
-                              _Appetizers_
-                                _Salads_
-                           _Salad Dressings_
-                                _Breads_
-                             _Main Dishes_
-                               _Desserts_
-
-                            _Borden Company_
-
-
-
-
-                  _Nutritive Value of Cottage Cheese_
-
-
-Cottage cheese is a concentrated form of milk. One pound of cottage
-cheese contains most of the protein, calcium, phosphorous, iron, and
-vitamins found in three quarts of milk.
-
-Three ounces of cottage cheese furnishes about 50% of an adult’s daily
-requirement for calcium.
-
-Cottage cheese is a complete protein (builds, repairs, and maintains
-body tissue); therefore, it is particularly desirable for growing
-children and is an ideal food for adults.
-
-Cottage cheese is easily digested and readily assimilated. It is an
-important food for the person desiring to lose weight because of its
-high nutritive value and low caloric content. One ounce of creamed
-cottage cheese supplies about 30 calories.
-
-In addition to its concentrated food value, cottage cheese is also a
-very versatile food. It can be served in a variety of tempting ways
-because it combines nicely with almost any type of food.
-
-    [Illustration: WHAT BECOMES OF THE MILK DISTRIBUTOR’S DOLLAR]
-
- SALARIES & WAGES                                                    .2080
-    Cost of Raw Milk delivered at the plant                 .5146[1]
-    Other Material Costs—cream, skim milk, chocolate, etc.  .1039
- MATERIAL COSTS                                                      .6185
- INSURANCE, DEPRECIATION & ALL OTHER EXPENSE                         .0304
- CONTAINERS, BOTTLES, CANS, ETC.                                     .0405
- PLANT DELIVERY & OFFICE SUPPLIES                                    .0525
- TAXES & LICENSES                                                    .0217
- ADVERTISING                                                         .0078
- NET OPER. PROFIT                                                    .0206[2]
-
-Chart shows operating results of 313 distributing companies in 42
-states, the District of Columbia and Hawaii with combined sales of
-$1,014,915,023 in 1949. Averages are from figures submitted to the
-Indiana University School of Business for the Milk Industry Foundation.
-
-
-[1](includes .0138 paid by 73 firms for transaction which was not
-    deducted from the amount paid the producer)
-
-[2]This is about ⅖ of a cent a quart.
-
-
-
-
-                          _Table of Contents_
-
-
-                                                                    Page
-  Nutritive value of Cottage Cheese                                    1
-  Appetizers                                                           5
-  Salads                                                               7
-  Salad Dressings                                                     13
-  Breads                                                              14
-  Main Dishes                                                         16
-  Desserts                                                            25
-
-
-
-
-                              _Appetizers_
-
-
-                         _Cottage Cheese Rolls_
-
-  1 cup cottage cheese
-  ½ teaspoon Worcestershire sauce
-  2 tablespoons chili sauce
-  Salt and pepper
-  12 slices dried beef
-
-Mix cheese, sauces, and seasonings. Spread on beef, roll and fasten with
-toothpicks.
-
-
-                        _Cottage Canape Spread_
-
-  2 cups sieved cottage cheese
-  1 tablespoon bouillon paste
-  few drops onion juice
-
-Drain excess moisture from cottage cheese and force through fine sieve.
-Combine with bouillon paste and onion juice and beat vigorously to
-blend. Chill until ready to use. Use as a spread on crisp wafers.
-
-
-                        _Cheese and Jelly Tray_
-
-  1 pound cream-style cottage cheese
-  Toasted crackers
-
-Choice of one or more of the following:
-
-  Raspberry jam
-  Strawberry preserves
-  Currant jelly
-  Orange marmalade
-
-Drain off excess moisture from cheese and put through a fine sieve or
-whip until smooth. Pile in a serving dish. In a similar dish or dishes
-unmold the jelly or jam, and place on one side of a round or square
-tray. Arrange rows of over-lapping toasted crackers on the other side of
-tray and serve while crackers are still warm.
-
-
-                        _Fluffy Cottage Cheese_
-
-  1 cup sieved cottage cheese
-  ¼ cup sour cream
-  Salt and pepper
-
-Mix cheese and sour cream lightly together, just enough to blend. Season
-to taste. (More elaborate seasonings for cottage cheese are caraway and
-poppy seeds, garlic and onion salts, and herbs.) Serve as a dip for
-potato chips.
-
-
-                             _Avocado Dunk_
-
-  1 cup sieved cottage cheese
-  Salt and pepper
-  Pickle relish
-  Horseradish
-  1 Avocado, mashed
-  Grated onion
-  Cream or mayonnaise
-
-Blend cottage cheese well with mashed avocado and seasoning. Thin with
-cream or mayonnaise. Serve as a dip for potato chips.
-
-
-                        _Cottage Cheese Spreads_
-
-Combine cottage cheese, anchovies, paprika, and a dash of cayenne. Serve
-on tiny crackers.
-
-Mix flaked salmon or tuna, lemon juice, olives and/or pickles, minced
-parsley and blue cheese; serve on rye bread.
-
-Combine cottage cheese, chopped salted peanuts, and mayonnaise. Spread
-on crackers.
-
-Combine ground dried beef, grated onion, and pickles with cottage
-cheese. Serve on crackers.
-
-
-                            _Stuffed Celery_
-
-Fill crisp stalks of celery with cottage cheese. Arrange them petal
-fashion on a round chop plate, and fill the center with olives.
-
-
-
-
-                                _Salads_
-
-
-                      _Cheese and Lettuce Roll-Up_
-
-  1 cup cottage cheese
-  ¼ teaspoon salt
-  ½ cup chopped stuffed olives
-  ½ cup walnut meats
-  Mayonnaise to moisten
-
-Roll a spoonful of the mixture in a large, crisp lettuce leaf; slip a
-ring of green pepper around the center to hold it closed. Chill, then
-serve with garnish of tomato wedges and cucumber slices. Enough filling
-for 6 rolls.
-
-
-                           _Two-Decker Salad_
-
-
-                               LIME LAYER
-
-  2 packages lime-flavored gelatin
-  3 cups hot water
-  1½ pounds cottage cheese, well drained
-  1 tablespoon chopped onion
-  1 tablespoon vinegar or lemon juice
-  ¼ cup horseradish
-  2 tablespoons mayonnaise
-
-Dissolve gelatine in hot water. Chill until partially set. Beat until
-light. Stir in remaining ingredients. Pour into 2½ quart mold which has
-been rinsed in cold water. Chill until set.
-
-
-                              TOMATO LAYER
-
-  4 cups fresh-cooked (or canned) tomatoes
-  ⅓ cup chopped onion
-  ¼ cup chopped celery leaves
-  1 bay leaf
-  2 whole cloves
-  1 teaspoon salt
-  2 tablespoons brown sugar
-  2 tablespoons (2 envelopes) unflavored gelatin
-  ¼ cup cold water
-  3 tablespoons lemon juice
-  2 hard-cooked eggs, sliced
-
-Combine tomatoes, onion, celery leaves, bay leaf, cloves, salt and
-sugar. Simmer 20 minutes; strain. There should be 3⅓ cups. Soften
-gelatin in cold water, dissolve in hot tomato mixture. Add lemon juice.
-Dip egg slices in gelatin and arrange against side of mold. Chill until
-set. Pour in gelatin mixture; chill until firm. Unmold. Garnish plate
-with endive. Top mold with flower of green pepper petals. Serves 12.
-
-
-                         _Deviled Cottage Eggs_
-
-  4 hard-cooked eggs, shelled
-  ¼ teaspoon dry mustard
-  2 teaspoons vinegar
-  1 tablespoon chopped olives
-  1 tablespoon pickle relish
-  ½ to ¾ cups cottage cheese with chive
-  ¼ teaspoon salt
-  ⅛ teaspoon pepper
-
-Cut eggs in half lengthwise, remove yolks. Mash yolks; add mustard,
-vinegar, chopped olives and relish. Add cottage cheese, mix well; season
-with salt and pepper. Refill egg whites with mixture, piling it high.
-Sprinkle with paprika, if desired. Serve in lettuce cups.
-
-
-                      _Cottage Cheese Salad Ring_
-
-  2 tablespoons plain, unflavored gelatin
-  ½ cup cold water
-  2 pounds cottage cheese
-  1 cup cream or top milk
-  2 tablespoons lemon juice
-  1 teaspoon onion juice
-  ¼ teaspoon paprika
-  Salt to taste
-
-Soften gelatin in cold water; dissolve over hot water. Mix cottage
-cheese, cream, lemon juice, onion juice, paprika, and salt; add
-dissolved gelatin. Turn into a ring mold that has been rinsed with cold
-water; chill until firm. Unmold on crisp salad greens and fill center of
-ring with desired fruit or vegetable salad. Serve with mayonnaise or
-French dressing. Serves 8.
-
-
-                            _Avocado Salad_
-
-Peel the avocados, cut each in half lengthwise and remove the pits. For
-each serving place half of an avocado on curly endive, fill the center
-with cottage cheese to which has been added some tart French dressing.
-
-
-                    _Cottage Cheese-Filled Tomatoes_
-
-  6 medium tomatoes
-  2 cups dry cottage cheese
-  ¼ cup mayonnaise or salad dressing
-  3 tablespoons chopped pickle
-  1 tablespoon minced onion
-  3 tablespoons chopped pimiento
-  3 tablespoons chopped walnut meats
-
-Peel tomatoes; cut slices from top and scoop out center. Sprinkle with
-salt; invert to chill. Combine remaining ingredients and mix well; fill
-tomato cups. Chill thoroughly. Serve on lettuce with additional
-mayonnaise. Serves 6.
-
-
-                     _Cottage Cheese-Potato Salad_
-
-  3 cups cooked diced potatoes
-  ½ cup sliced celery
-  1 tablespoon chopped green pepper
-  1 tablespoon chopped pimiento
-  2 tablespoons minced onion
-  2 tablespoons chopped pickle
-  1 cup mayonnaise
-  1 teaspoon salt
-  ⅛ teaspoon pepper
-  1 teaspoon dry mustard
-  1 tablespoon lemon juice
-  1 cup creamy cottage cheese
-
-Combine potatoes, celery, green pepper, pimiento, onion, and pickle.
-Chill. Blend mayonnaise, seasonings, and lemon juice. Pour over potato
-mixture; add cottage cheese and toss lightly. Serves 6 to 8. A super
-picnic salad!
-
-
-                          _Chive Cheese Mold_
-
-  1 package lemon-flavored gelatin
-  1 cup hot water
-  1 cup cold water
-  ½ large avocado
-  1 cup chive cottage cheese
-  6 tablespoons mayonnaise
-  ⅓ cup chopped pecan meats
-
-Dissolve flavored gelatin in hot water. Add cold water. Chill until
-syrupy. Mash avocado; mix with cottage cheese, mayonnaise, and nut
-meats, and add to thickened gelatin. Pour into mold and chill. Garnish
-with orange slices or segments. Serves 6.
-
-
-                         _Gingerale Fruit Mold_
-
-  1 cup hot water
-  1 package lemon flavored gelatin
-  ¾ cup gingerale
-  1 cup fruit cocktail, drained
-  juice of ½ lemon
-
-
-                                FILLING
-
-  1 cup cottage cheese
-  ¼ cup pecans
-  4 maraschino cherries, sliced
-  1 tablespoon cream
-  1 tablespoon mayonnaise
-
-Stir hot water into gelatin until dissolved. Chill until cool but not
-thickened. Stir gingerale, fruit cocktail and lemon juice into cooled
-gelatin; pour into ring mold rinsed in cold water. Chill until firm. At
-serving time, combine cottage cheese, pecans, cherries, cream and
-mayonnaise. Unmold fruit gelatin ring; fill center with cottage cheese
-mixture. Serves 6.
-
-
-                          _Cranberry Blizzard_
-
-  1 pound whole cranberries
-  2 cups water
-  2 cups granulated sugar
-  2 tablespoons plain gelatin
-  ½ cup cold water
-
-Boil cranberries in 2 cups water 5 minutes. Stir in sugar; boil 5
-minutes longer. Soften gelatin in ½ cup cold water; dissolve in hot
-cranberries. Pour into oiled 8-inch ring mold. Chill overnight. Unmold
-on large salad plate; garnish with crisp lettuce. Pile creamy cottage
-cheese in center of ring. This recipe is grand for buffet suppers, with
-chicken or turkey. Serves 8.
-
-
-                  _Frozen Cheese and Pineapple Salad_
-
-  1½ cups cottage cheese
-  ¾ cup whipping cream
-  ½ teaspoon salt
-  ¾ cup drained, shredded pineapple
-  ½ cup finely sliced dates
-  ¼ cup mayonnaise, or salad dressing
-  3 tablespoons lemon juice
-
-Drain off excess moisture from cheese and beat with a fork or electric
-mixer until smooth. Whip cream until stiff, then fold in cheese. Add
-seasonings, well-drained pineapple, and dates; pour into a waxed
-paper-lined freezing tray of the refrigerator. Freeze at coldest
-temperature. Cut into slices, arrange on salad greens, and serve with
-additional dressing. (Allow about three hours for freezing salad.)
-Serves 6. Serve with nut bread and butter sandwiches for Dessert Bridge.
-
-
-                 _Cottage Cheese and Strawberry Salad_
-
-  2 cups cottage cheese
-  2 cups sliced strawberries
-  3 tablespoons honey French dressing
-
-
-                                DRESSING
-
-  ⅓ cup salad oil
-  3 tablespoons lemon juice
-  ½ teaspoon salt
-  ⅓ cup strained honey
-
-Beat together the oil, lemon juice, and salt. Add honey slowly while
-beating. Mix cottage cheese, strawberries, and French dressing. Put on
-lettuce leaves. Garnish with mayonnaise and whole strawberry.
-
-
-                          _Molded Fruit Salad_
-
-  1 package lemon-flavored gelatin
-  1 cup hot water
-  ½ cup creamy cottage cheese
-  1 cup heavy cream, whipped
-  ½ cup broken walnut meats
-  ½ cup maraschino cherries, quartered
-  1 cup crushed pineapple, well drained
-
-Dissolve gelatin in hot water. Chill until partially set. Fold in
-cottage cheese and whipped cream, walnuts, cherries and pineapple. Pour
-into 1-quart refrigerator tray. Chill until firm. Cut in squares to
-serve. Serves 8. Delicious as salad or dessert!
-
-
-                           _Peach Party Loaf_
-
-  2 packages lemon-flavored gelatin
-  ¼ teaspoon salt
-  1 cup hot canned peach syrup
-  1½ cups hot grapefruit juice
-  1½ cups drained sliced canned cling peaches
-  2 tablespoons chopped pimiento
-  1¼ cups cottage cheese
-  ½ cup chopped celery
-  2 tablespoons chopped parsley
-  1½ teaspoons grated onion
-  ½ teaspoon salt
-  Salad greens
-
-Dissolve gelatin and ¼ teaspoon salt in hot syrup and fruit juice. Cool
-until slightly thickened. Arrange peaches and pimiento in bottom of
-oiled 9x5x3-inch loaf pan and cover with half the gelatin mixture. Chill
-until firm. Add cottage cheese, celery, parsley, onion, and ½ teaspoon
-salt to remaining gelatin and blend. Turn into pan over firm peach
-layer. Chill until firm. Unmold on crisp greens. Serve in slices. Makes
-8 to 10 servings.
-
-
-                         _Cottage Cheese Ring_
-
-  1 tablespoon unflavored gelatin
-  ¼ cup cold water
-  1½ cups cottage cheese
-  2½ tablespoons Roquefort cheese
-  ¼ teaspoon salt
-  ¼ teaspoon paprika
-  ½ cup heavy cream, whipped
-  Fruit salad
-
-Soften gelatin in cold water; dissolve over hot water. Press cottage and
-Roquefort cheese through sieve and mix thoroughly with gelatin, salt and
-paprika. Fold in whipped cream. Pour into ring mold and chill until
-firm. Unmold and fill center with fruit salad. Serve with mayonnaise
-mixed with whipped cream. Serves 6.
-
-
-
-
-                           _Salad Dressings_
-
-
-                       _Cottage Cheese Dressing_
-
-  1 cup cottage cheese
-  2 tablespoons mayonnaise
-  ¼ teaspoon paprika
-  1 teaspoon Worcestershire sauce
-  Salt and pepper to taste
-
-Combine all ingredients and blend well. Makes about 1 cup dressing.
-
-
-                    _Cottage Cheese-Fruit Dressing_
-
-  ½ cup cottage cheese
-  ½ cup cream
-  ½ cup lemon juice
-  ½ teaspoon salt
-  1 tablespoon honey or sugar
-  1 tablespoon chopped chives
-  Dash paprika
-
-Beat all ingredients together until smooth. Makes 1⅓ cups.
-
-
-                  _Cottage Cheese-Vegetable Dressing_
-
-  1 cup cottage cheese
-  2 tablespoons vinegar
-  3 tablespoons sugar
-  ¼ teaspoon salt
-  ¼ teaspoon paprika
-  ¼ teaspoon prepared mustard
-  4 tablespoons catsup
-
-Combine all ingredients, blend well.
-
-
-
-
-                                _Breads_
-
-
-                           _Cottage Pancakes_
-
-  1 cup sifted flour
-  1 teaspoon baking powder
-  ½ teaspoon salt
-  1 teaspoon sugar
-  2 egg yolks, slightly beaten
-  1 cup milk
-  2 tablespoons melted butter
-  2 egg whites, stiffly beaten
-
-Sift flour once, measure, add baking powder, salt and sugar, and sift
-again. Combine egg yolks and milk. Add gradually to flour mixture,
-beating only until smooth. Add shortening. Fold in egg whites. Bake on
-hot greased griddle. Spread with creamy cottage cheese, topped with
-strawberry preserves.
-
-
-                         _Filled Cheese Rolls_
-
-  1 cake fresh yeast
-  ¼ cup lukewarm water
-  ¾ cup milk
-  2 tablespoons butter
-  ¼ cup sugar
-  1 teaspoon salt
-  1 egg, beaten
-  3 cups sifted all-purpose flour
-
-
-                                FILLING
-
-  1 cup cottage cheese
-  ½ cup peanut butter, crunch style
-
-Soften yeast in lukewarm water. Heat milk to boiling point; remove from
-heat and add butter, sugar, and salt. Cool to lukewarm; add yeast and
-egg. Stir in flour, making a soft dough. Knead until satiny; place in a
-bowl and cover with a damp cloth. Allow to rise until doubled in size,
-about 1 to 1½ hours. Punch dough down and let it rest 10 minutes before
-rolling out ¼ inch thick. Spread with filling; roll it up as for jelly
-roll, and cut off 1-inch slices. Place cut side down on greased baking
-sheet 1 inch apart. Cover, let rise until light. Bake in hot oven (400°
-F.) 15 to 20 minutes.
-
-
-                       _Cottage Cheese Blintzes_
-
-
-                                 BATTER
-
-  2 eggs
-  1 cup water
-  Dash of salt
-  4 tablespoons flour
-
-Beat two eggs. Add water and salt. Pour into flour slowly, stirring
-vigorously to obtain a smooth, thin batter. Pour about one tablespoon of
-batter into a small slightly greased frying pan, spreading very thin
-over the entire bottom. Cook over low heat on one side only, until it
-will hold its shape, but does not brown. Turn out on cloth or paper and
-repeat with the rest of the batter.
-
-
-                                FILLING
-
-  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_
-
-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.
-
-
-                _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.
-
-
-                                 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.
-
-
-                        _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_
-
-
-                                FILLING
-
-  2 tablespoons unflavored gelatin
-  ¼ cup cold water
-  4 eggs, separated
-  1 cup table cream
-  ¾ cup sugar
-  2 cups cottage cheese, sieved
-  ½ teaspoon salt
-  1 teaspoon vanilla
-  Juice of 2 lemons
-  Grated peel of 1 lemon
-  ½ cup heavy cream, whipped
-
-
-                                 CRUST
-
-  2 cups graham cracker or zweiback crumbs
-  ½ cup melted butter
-  ¼ cup confectioner’s sugar
-
-Soften gelatin in water for 5 minutes. In the top of the double boiler
-beat egg yolks slightly; stir in softened gelatin, table cream, and
-sugar. Place over boiling water and cook, stirring constantly, until the
-mixture coats a spoon. Remove from heat; stir in cottage cheese, salt,
-vanilla, lemon juice, and peel. Cool. Fold in cream. While filling is
-cooling, combine ingredients for crust; take out ⅓ of mixture and set
-aside. Use remainder of crumbs to line bottom and sides of a spring mold
-or deep 9-inch layer cake pan. Pour filling into pan. Sprinkle remaining
-crumbs on top. Chill several hours before serving.
-
-
-                         _Cottage Cheese Cake_
-
-  2 cups fine melba toast crumbs
-  1½ cups sugar
-  1 teaspoon cinnamon
-  ½ cup melted butter
-  6 eggs
-  1½ tablespoons lemon juice
-  ½ teaspoon salt
-  ½ cup coffee cream
-  3 cups cottage cheese sieved
-  ¼ cup flour
-  2 teaspoons grated lemon rind
-  ¼ cup chopped nuts
-  1 teaspoon vanilla
-
-Combine crumbs with ½ cup sugar, cinnamon, and butter. Reserve ¾ cup of
-mixture for top and press balance into bottom of a 9-inch pie pan. Beat
-eggs and add sugar gradually. Add lemon juice, salt, cream, cheese and
-flour. Mix well. Add rind. Pour into pie tin and sprinkle with reserve
-crumbs. Bake 1 hour in moderate oven (350° F.). Chill and remove from
-pan.
-
-
-                           _Fruit Cheese Pie_
-
-  1 unbaked 9-inch pastry shell
-  1½ cups thinly sliced raw apples
-  2 eggs
-  ¾ cup cottage cheese
-  ½ cup sugar
-  ½ cup cream
-  ½ teaspoon salt
-  1 teaspoon grated lemon rind
-  3 tablespoons sugar
-  ½ teaspoon cinnamon
-  Dash of nutmeg
-
-Line a pie pan with pastry and cover the bottom with the sliced apples.
-Beat the eggs slightly, add the cottage cheese, ½ cup of sugar, cream,
-salt and lemon rind. Mix 3 tablespoons of sugar with the cinnamon and
-nutmeg, sprinkle this over the apples, then cover them with the cottage
-cheese mixture. Bake in a moderately hot oven (425° F.) 10 minutes;
-reduce the heat to a moderate oven (350° F.) and bake 30 minutes longer.
-
-
-                       Raisin-Cottage Cheese Pie
-
-  1 pound cottage cheese
-  ⅓ cup sugar
-  ¼ cup milk
-  3 eggs, beaten
-  ½ teaspoon salt
-  ½ cup chopped raisins or dates
-  Rind and juice of 1 lemon
-  1 teaspoon melted butter
-  ½ recipe pastry
-
-Press cheese through a fine sieve. Add next 7 ingredients and stir until
-well mixed. Line a deep pie pan with pastry and bake in hot oven (450°
-F.) until crust is very light brown. Fill with cheese mixture and
-continue baking in moderate oven (350° F.) until filling is firm, 15 to
-20 minutes. Makes 1 (9-inch) pie.
-
-
-                              _Melody Pie_
-
-
-                           LEMON PASTRY SHELL
-
-  1 cup sifted flour
-  ¼ teaspoon salt
-  ¼ cup shortening
-  ½ teaspoon grated lemon rind
-  1½ tablespoons lemon juice
-  1 tablespoon ice water
-  2 teaspoons beaten egg yolk
-
-Sift together flour and salt. Cut in shortening and lemon rind. Beat
-together lemon juice, water and egg yolk. Stir lightly into flour
-mixture. Form into ball; wrap in waxed paper and chill. Roll out dough
-and line 9-inch pie plate. Prick well; bake 10 to 15 minutes in
-moderately hot oven (425° F.).
-
-
-                                FILLING
-
-Line shell with 1 pint creamed cottage cheese, mixed with 1 tablespoon
-grated lemon rind. Fill with 1 No. 2½ can fruit cocktail, chilled and
-drained. Garnish with mint. Serves 8.
-
-
-                            _Buttermilk Pie_
-
-  2 eggs
-  ½ cup melted butter
-  2 tablespoons flour
-  1 cup sugar
-  2 teaspoons vanilla
-  2 teaspoons lemon juice, or 1 teaspoon grated lemon rind
-  1½ cups buttermilk
-  ½ pound cottage cheese
-  Pastry
-
-Beat egg yolks slightly; add butter, and beat until thoroughly blended.
-Beat in flour, ½ cup sugar, vanilla, lemon juice, buttermilk, and
-cottage cheese that has been pressed through a sieve. Beat egg whites,
-add ½ cup sugar gradually, and beat until stiff; fold into mixture. Pour
-into 9-inch pie pan lined with pastry; bake in a hot oven (450° F.) for
-15 minutes, then lower temperature to slow (300° F.) and continue baking
-40 minutes, or until set. Chill before serving. Note: there’s an
-abundance of filling here so you should roll out the pastry until the
-circle is about 4 inches larger than the top diameter of the pie plate.
-Fit the pastry into the pan, then trim with shears, leaving a 1½ inch
-overhanging border. Fold this border up and make an upright double-fold
-rim; flute with fingers.
-
-
-                             _Cheese Bowl_
-
-  ¾ cup sieved cottage cheese
-  ¼ pound Roquefort cheese, sieved
-  1 tablespoon sour cream
-  Few drops Worcestershire Sauce
-  Crackers
-  Fruit
-
-Mix cottage cheese, Roquefort cheese and sour cream just enough to
-blend. Add Worcestershire sauce to taste. Serve in bowl. Six servings.
-Mellow cheese served with tart fruit and crackers makes an elegant
-dessert.
-
-
-    For additional copies of this booklet mail 15c coin or stamps to
-
-                        MILK INDUSTRY FOUNDATION
-                            1625 Eye Street
-                          Washington 6, D. C.
-
-    [Illustration: MILK INDUSTRY FOUNDATION]
-
-
-
-
-                          Transcriber’s Notes
-
-
-—Silently corrected a few typos.
-
-—Retained publication information from the printed edition: this eBook
-  is public-domain in the country of publication.
-
-—In the text versions only, text in italics is delimited by
-  _underscores_.
-
-
-
-*** END OF THE PROJECT GUTENBERG EBOOK COTTAGE CHEESE RECIPE BOOK ***
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