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Show Cottage Cheese Simply Delicious As a protein source, cottage cot-tage cheese and milk are roughly equivalent. Two ounces of cottage ; cheese has approximately the same amount of protein as a glass of milk. But cottage cheese is not as nutritious containing considerably less riboflavin, calcium and vitamin A. So the cheese should not be thought of as a substitute for milk in the diet Cottage cheese sometimes some-times can be substituted for ricotta in a recipe, but the two cheeses are really very different, both in taste and in texture. Cottage cheese is mildly salty and comes in several different sizes of curds, while ricotta is less salty and much more smooth in texture. However, if you can't find ricotta for your recipe, cottage cot-tage cheese is the best substitute sub-stitute around. Both cottage cheese and ricotta, recommends the U.S. Department of Agriculture, Agri-culture, should be stored covered and used within three to five days. Try cottage cot-tage cheese with applesauce ap-plesauce for a nutritious snack, or cook up one of the following vegetarian recipes. re-cipes. You'll find this simple sim-ple curd cheese is simply delicious! COTTAGE CHEESE RAW-VEGGIE DIP 1 lb. cottage cheese y cup heavy cream Vi cup sliced green onions Vi cup grated raw carrot 4 radishes, chopped Vi cup green pepper, chopped V cup green cabbage, cab-bage, shredded Blend cheese and cream together in a bowL When smooth, add all other ingredients and mix welL Serve cold with crackers on the side. Makes about 3Vi cups. COTTAGE CHEESE PIE 1 (8 oz.) cup creamed cottage cheese 3 large eggs, separated sepa-rated 1 tap. grated lemon rind Vi tsp. ground mace 1 tsp. vanilla extract 2 tbsps. cornstarch 1 tbsp. butter or margarine, melted h cup light cream or milk v4 cup sugar V tsp. salt 9-incb unbaked pie shell Force cottage cheese through a sieve. Beat in egg yolks. Add lemon rind, mace, vanilla extract, cornstarch and melted butter but-ter or margarine. Stir in cream or milk and "6 cup of the sugar. Add salt to egg whites and beat until they stand in soft, stiff peaks. Brush a little over bottom of unbaked pie crust. Gradually beat remaining re-maining Vi cup sugar into egg whites and fold into cottage cheese mixture. Turn into the unbaked pie crust (use your favorite recipe). Bake in a preheated preheat-ed hot oven (400 F) 12 minutes. min-utes. Reduce heat to 350 F (mdoerate) and bake 25 minutes or until a pointed knife inserted in the center comes out clean. Serve warm or cold. POTATO-CHEESE PUDDING 1 cup creamed cottage cot-tage cheese 1 cup sour cream 2 cups hot mashed potatoes 1 tip. salt V tsp marjoram leaves 2 tbsps. instant minced onion 'ft tip. garlic powder 2 large egg.i, well beaten 2 tbsps. butter or margarine Combine cottage cheese, V'tr cream, potato- and vaviningx filend egg,i in carefully. Turn into a buttered 1 'juart ca.wrole. ft with butter or margarine marga-rine Bake in a preheated XA V (moderate) oven I hour or until firm .'Wv fl APPLE-NUT BREAD 4 cup butter or margarine mar-garine 1 cup sugar 2 eggs 1 tsp. vanilla 2 tbsps. water 2 cups flour 1 tsp. baking powder 1 tsp. baking soda Vi tsp. salt 1 cup chopped walnuts wal-nuts 1 cup chopped apple Cream butter or margarine marga-rine with sugar, beat in eggs, combining well. Add vanilla and water, beat until smooth. Toss together flour, baking powder, soda, salt, nuts and apples. Fold in. |