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AnnMarie Brink - US Bank

home : news : news August 23, 2017

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.


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.


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.


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.

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AnnMarie Brink - US Bank

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