<h2 id="c6"><span class="small"><i>Main Dishes</i></span></h2>
<h3><i>Cottage Cheese Loaf</i></h3>
<div class="verse">
<p class="t0">2 cups cooked lima beans (drain thoroughly)</p>
<p class="t0">1½ pounds cottage cheese</p>
<p class="t0">1 small can pimientos</p>
<p class="t0">1 cup bread crumbs</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">½ teaspoon pepper</p>
<p class="t0">1 can condensed tomato soup</p>
</div>
<p>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.</p>
<h3><i>Mushroom Pie</i></h3>
<div class="verse">
<p class="t0">2 tablespoons butter</p>
<p class="t0">¼ cup diced onion</p>
<p class="t0">2 cups hot cooked potatoes</p>
<p class="t0">1 3-oz. can chopped broiled mushrooms</p>
<p class="t0">1 pound creamed cottage cheese</p>
<p class="t0">½ cup sour cream</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">⅛ teaspoon pepper</p>
<p class="t0">½ teaspoon gravy maker</p>
<p class="t0">2 eggs, well beaten</p>
<p class="t0">1 9-inch pastry shell, unbaked</p>
</div>
<p>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.</p>
<div class="pb" id="Page_17">17</div>
<h3><i>Baked Macaroni and Cheese</i></h3>
<div class="verse">
<p class="t0">½ cup sliced green onions</p>
<p class="t0">¼ cup butter or cooking fat</p>
<p class="t0">2 cups cooked macaroni</p>
<p class="t0">2 cups cottage cheese</p>
<p class="t0">2 tablespoons minced pimiento (optional)</p>
<p class="t0">2 cups milk</p>
<p class="t0">4 eggs, beaten slightly</p>
<p class="t0">Salt, pepper, celery seed to taste</p>
<p class="t0">1 cup ripe olives, seeded</p>
<p class="t0">½ cup minced parsley</p>
</div>
<p>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.</p>
<h3><i>French Cottage Cheese Pie</i></h3>
<div class="verse">
<p class="t0">1 unbaked 9-inch pie shell</p>
<p class="t0">2 cups cottage cheese</p>
<p class="t0">3¼ cups sour cream</p>
<p class="t0">2 cups hot mashed potatoes</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">3 tablespoons finely chopped onion</p>
<p class="t0">3 tablespoons chopped pimiento</p>
<p class="t0">2 eggs, well beaten</p>
<p class="t0">1½ tablespoons butter</p>
</div>
<p>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.)</p>
<div class="pb" id="Page_18">18</div>
<h3><i>Curried Cottage Cheese and Eggs in Rice Nests</i></h3>
<div class="verse">
<p class="t0">2 tablespoons butter</p>
<p class="t0">2 tablespoons flour</p>
<p class="t0">¾ cup milk</p>
<p class="t0">1 teaspoon curry powder</p>
<p class="t0">½ teaspoon onion juice</p>
<p class="t0">1½ cups cottage cheese</p>
<p class="t0">Salt and pepper</p>
<p class="t0">6 hard-cooked eggs</p>
<p class="t0">Hot boiled rice</p>
</div>
<p>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.</p>
<h3><i>Tuna-Cheese Pinwheels</i></h3>
<p>1 batch biscuit dough or mix</p>
<h4>FILLING</h4>
<div class="verse">
<p class="t0">1 green onion, with stem, minced</p>
<p class="t0">1 7-oz. can flaked tuna</p>
<p class="t0">1 cup cottage cheese</p>
</div>
<h4>MUSHROOM SAUCE</h4>
<div class="verse">
<p class="t0">1 4-oz. can mushrooms, with juice</p>
<p class="t0">1 small onion</p>
<p class="t0">2 tablespoons butter</p>
<p class="t0">2 tablespoons flour</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">⅛ teaspoon pepper</p>
<p class="t0">1½ cups milk</p>
</div>
<p>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.</p>
<div class="pb" id="Page_19">19</div>
<h3><i>Cottage Cheese and Egg Plant Casserole</i></h3>
<div class="verse">
<p class="t0">1 egg plant</p>
<p class="t0">1 cup cottage cheese (dry)</p>
<p class="t0">3 slices bread</p>
<p class="t0">½ onion, sliced</p>
<p class="t0">1 green pepper, chopped</p>
<p class="t0">1 whole pimiento, chopped</p>
<p class="t0">pepper and marjoram</p>
<p class="t0">1 egg</p>
<p class="t0">2 tablespoons butter</p>
<p class="t0">Paprika</p>
<p class="t0">½ teaspoon salt</p>
</div>
<p>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.</p>
<h3><i>Macaroni Romanoff</i></h3>
<p>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.</p>
<div class="verse">
<p class="t0">3 cups cooked macaroni</p>
<p class="t0">1 cup cottage cheese</p>
<p class="t0">1 cup sour cream</p>
<p class="t0">¼ cup chopped onions</p>
<p class="t0">1 teaspoon Worcestershire sauce</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">4 drops Tabasco sauce</p>
<p class="t0">2 tablespoons chopped parsley</p>
<p class="t0">¼ cup grated Cheddar-type cheese</p>
</div>
<p>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.</p>
<div class="pb" id="Page_20">20</div>
<h3><i>Tuna-Cheese Bake</i></h3>
<div class="verse">
<p class="t0">2 cups cottage cheese</p>
<p class="t0">1 can tuna (7 oz.)</p>
<p class="t0">½ cup dry bread crumbs</p>
<p class="t0">2 eggs, beaten</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">¼ teaspoon pepper</p>
<p class="t0">¾ teaspoon celery salt</p>
<p class="t0">Dash of steak sauce</p>
<p class="t0">2 tablespoons butter</p>
</div>
<p>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.</p>
<h3><i>Cottage Cheese Puffs</i></h3>
<div class="verse">
<p class="t0">1 cup sieved cottage cheese</p>
<p class="t0">1 cup dry bread crumbs</p>
<p class="t0">¾ teaspoon salt</p>
<p class="t0">¼ teaspoon onion salt</p>
<p class="t0">1 teaspoon chopped parsley</p>
<p class="t0">½ cup chopped peanuts</p>
<p class="t0">1 egg, beaten</p>
</div>
<p>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.</p>
<div class="pb" id="Page_21">21</div>
<h3><i>Cottage Timbales</i></h3>
<div class="verse">
<p class="t0">1½ cups cottage cheese</p>
<p class="t0">1½ cups cooked rice or fine noodles</p>
<p class="t0">1 cup finely diced or chopped cooked meat</p>
<p class="t0">1 tablespoon chopped green pepper</p>
<p class="t0">1 teaspoon minced onion</p>
<p class="t0">¾ teaspoon salt</p>
<p class="t0">¼ cup milk</p>
<p class="t0">3 eggs, slightly beaten</p>
<p class="t0">1¼ cups tomato juice</p>
<p class="t0">2 tablespoons butter</p>
<p class="t0">2 tablespoons flour</p>
<p class="t0">½ teaspoon sugar</p>
<p class="t0">Salt and pepper to taste</p>
</div>
<p>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.</p>
<h4>SAUCE</h4>
<p>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.</p>
<h3><i>Cottage Cheese Rarebit</i></h3>
<div class="verse">
<p class="t0">4 tablespoons butter</p>
<p class="t0">2 tablespoons flour</p>
<p class="t0">½ teaspoon dry mustard</p>
<p class="t0">2 cups buttermilk</p>
<p class="t0">Salt and pepper to taste</p>
<p class="t0">Dash of cayenne</p>
<p class="t0">½ cup cottage cheese</p>
</div>
<p>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.</p>
<div class="pb" id="Page_22">22</div>
<h3><i>Cottage Cheese Souffle</i></h3>
<div class="verse">
<p class="t0">1 cup cottage cheese</p>
<p class="t0">¼ cup buttermilk</p>
<p class="t0">1 cup soft bread crumbs</p>
<p class="t0">3 eggs</p>
<p class="t0">4 tablespoons butter</p>
<p class="t0">3 tablespoons flour</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">½ teaspoon baking soda</p>
<p class="t0">Dash of cayenne</p>
</div>
<p>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.</p>
<h3><i>Cheese-Stuffed Onions</i></h3>
<div class="verse">
<p class="t0">6 medium onions</p>
<p class="t0">¾ cup cottage cheese</p>
<p class="t0">2 tablespoons finely chopped green pepper</p>
<p class="t0">3 slices bacon cut in strips and fried crisp</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">⅛ teaspoon pepper</p>
<p class="t0">¼ cup buttered bread crumbs</p>
<p class="t0">4 strips pimiento</p>
</div>
<p>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.</p>
<div class="pb" id="Page_23">23</div>
<h3><i>Sweet Potato Cups</i></h3>
<div class="verse">
<p class="t0">2 pounds large sweet potatoes</p>
<p class="t0">3 large oranges</p>
<p class="t0">1 cup cottage cheese</p>
<p class="t0">¼ teaspoon ginger</p>
<p class="t0">1 teaspoon salt</p>
</div>
<p>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.</p>
<h3><i>Cottage Cheese Omelet</i></h3>
<div class="verse">
<p class="t0">4 eggs, separated</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">⅛ teaspoon pepper</p>
<p class="t0">¼ cup milk</p>
<p class="t0">¾ cup cottage cheese</p>
<p class="t0">3 tablespoons chopped canned pimiento</p>
<p class="t0">1 tablespoon butter</p>
<p class="t0">2 tablespoons chopped parsley</p>
</div>
<p>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.</p>
<div class="pb" id="Page_24">24</div>
<h3><i>Cottage Creamed Eggs</i></h3>
<div class="verse">
<p class="t0">3 tablespoons butter</p>
<p class="t0">3 tablespoons flour</p>
<p class="t0">Salt and pepper to taste</p>
<p class="t0">1 cup milk</p>
<p class="t0">½ teaspoon minced pimiento</p>
<p class="t0">¼ teaspoon Worcestershire sauce</p>
<p class="t0">2 hard cooked eggs, sliced</p>
<p class="t0">1 cup cottage cheese</p>
</div>
<p>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.</p>
<h3><i>Baked Potatoes With Cottage Cheese</i></h3>
<p>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.</p>
<h3><i>Mashed Potato and Cheese Puff</i></h3>
<p>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.</p>
<h3><i>For Taste Appeal</i></h3>
<p>For a crusty brown topping on oven dishes, spread them generously
with cottage cheese; sprinkle with bread crumbs, and bake.</p>
<p>Use cottage cheese as a topping for one-crust berry pies.</p>
<p>Add approximately ½ cup cottage cheese to scrambled eggs to
extend flavor and quantity. Cook over low heat.</p>
<p>Spread cottage cheese on thin French pancakes, roll up, and fry
lightly; and serve with sour cream and jam, or sugar and cinnamon.</p>
<div class="pb" id="Page_25">25</div>
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