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Show Counting Costs And Calories? With just a bit of ingenuity, weight watchers can be successful, yet enjoy interesting unusual foods. The Borden Kitchen looked to Italian cuisine for this eminently low-cost, low-calorie Stuffed Egg-Cottage Cheese Bake sauced with tomato and more cottage .cheese, and capped with strips of anchovy. Basic Tomato-Cottage Cheese Sauce (Makes 6 cups) 1 (l-lb.l-oz.) can Italian 14 teaspoon pepper peeled tomatoes, or 1 bay leaf canned tomatoes 1 tablespoon sugar 1 (6-oz.) can tomato paste, 1 teaspoon oregano PLUS 3 cans water 1 pound Borden's large or 1 teaspoon Wyler's instant small curd creamed minced onion cottage cheese 12 teaspoon salt In a medium-size saucepan blend well tomatoes, tomato paste, water, and seasonings. Place saucepan over medium-low heat; cover and simmer 30 minutes, stirring occasionally. Gradually blend in cottage cheese; cook an additional 6. minutes; remove from heat. Cool, then refrigerate in a tightly closed container until needed. , , . Stuffed Egg-Cotlage Cheese Bake: Carefully shell 6 hard-cooked eggs; cut in half lengthwise. Remove yolks; set whites aside. In a small mixing bowl mash yolks with a fork. Blend in 1 cup cottage cheese; spoon mixture into egg whites. Arrange filled egg halves in an ungreased 10- x 6- x 1-12-inch baking dish. Pour 1 cup Basic Tomato-Cottage Cheese Sauce around and over eggs. If desired, garnish tops of eggs with anchovy fillets. Cover dish with aluminum foil. Bake in a moderate (350P.) oven 10-15 minutes, or until sauce is hot and bubbly. Serve immediately. |