3/2/2017 4:15:00 PM Not just peanut butter and jelly
We are in the season of lent and for many people meatless meals are eaten on certain days of the week, specifically on Fridays. I recall very vividly Mother preparing either homemade tomato soup along with grilled cheese or peanut butter sandwiches, switching to a tuna fish hot-dish about every other week for our Friday. Mom would eat canned sardines in oil along with crackers and that’s when we would have soup and a sandwich instead!
It’s about a variety of cheese today. Cream cheese recipes were in this spot a couple of weeks ago and today its recipes using cottage cheese. I’m sure all of you know what cottage cheese tastes like and I know many children and adults who don’t like it. On the other hand, there are many who like it so….recipes with cottage cheese in the ingredients today. Let’s start with a dessert.
COTTAGE CHEESE FRUITED DESSERT 3/4 c. small curd cottage cheese 3/4 c. whipped topping (Cool Whip) 1 pkg. (4-serving size) gelatin, strawberry, raspberry or lime 3/4 c. boiling water 1/2 c. cold water Ice cubes 1 – 8 oz. can pineapple chunks or tidbits, well drained 1 medium banana, sliced Additional cool whip, optional
Combine cottage cheese and whipped topping; spoon into individual dessert glasses or 6 c. serving bowl (individual glasses are prettier). Chill. Completely dissolve gelatin in boiling wter, stirring. Combine cold water and ice cubes to make 1-1/4 cups. Add to gelatin; stirring until slightly thickened. Remove any unmelted ice. Stir in fruit. Spoon over cottage cheese in glasses or bowl. Top with a dollop of whipped topping if you wish. Makes 4 c. or 8 servings. Not: You may substitute 1/2 c. plain yogurt for cottage cheese if you choose.
DILLY COTTAGE CHEESE BREAD 2 eggs, slightly beaten 1/3 c. canola or vegetable oil 1/4 c. milk 1 c. small curd cottage cheese 2-1/4 c. flour 1 T. each, dry minced onion and baking powder 1 t. each, salt and dill weed
In a 3-qt. mixing bowl, combine first 4 ingredients. With an electric mixer, beat at medium speed, scraping bowl often, until well blended, about 1 minute. In a bowl, combine dry ingredients using a wire whisk. Stir flour mixture into cottage cheese mixture just until moistened, about 30 seconds. Turn into sprayed 9 x 5-inch loaf pan. Bake at 350 degrees for 45-55 minutes or until golden brown. Cool 10 minutes in pan; remove to wire rack to cool completely. Makes 1 loaf, cut in about 14 slices. Note: Wrap cold bread in foil and refrigerate for eight hours or overnight to meld flavors. Store in fridge.
NOODLES ROMANOFF 1/2 of a 1-lb. pkg. medium egg noodles 1-1/2 c. creamed small curd cottage cheese 1-1/2 c. sour cream 1/4 c. minced fresh onion 1 garlic clove, minced 1 t. Worcestershire sauce 1/2 t. salt Dash hot sauce (Tabasco sauce) 1 c. finely shredded Cheddar or American cheese
Prepare noodles according to pkg. directions; drain. In a large bowl, combine remaining ingredients except cheddar or American cheese. Gently combine noodles with cottage cheese mixture. Turn into a 2-1/2 qt. casserole. Sprinkle with shredded cheese. Bake at 350 degrees, covered, for 20 minutes. Uncover, bake additional 15 minutes. Makes 6 servings. Note: To cream cottage cheese, beat in a deep bowl with small electric mixer on low speed until creamy.
Thought for the Day: Government can’t give us anything without depriving us of something else.