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Beat egg well. Add cottage cheese, melted butter, and seasoning. If desired, 1/4 cup raisins. Place 1 heaping tablespoon of the cheese mixture on each blintze. Fold the edges over the filling and press in well. Cook in butter until brown on both sides. Serve with sour cream.

Sift together flour, salt, and baking powder. Cut in butter. Add milk to cottage cheese, then stir into flour mixture. Round dough upon floured board and roll it to 1/8 -inch thickness. Cut into 1/2 -inch strips. Place strips on baking sheet and brush with milk; sprinkle with paprika and celery seed. Bake in hot oven 10 to 12 minutes until lightly browned.

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.

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.

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.

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 1 1/4 hours, until golden brown. Serve hot as main dish.

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.

FILLING

MUSHROOM SAUCE

Make your favorite biscuit dough, or prepared mix. Combine onion, tuna, cottage cheese. Roll dough 1/4 inch thick, spread with tuna mixture; roll as for jelly roll. Cut in 1/2 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.

Peel the egg plant and cube. Put in a sauce pan with 1/2 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.

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.

Combine all ingredients except grated cheese. Place in greased casserole. Sprinkle with cheese. Bake in a moderate oven about 40 minutes. Serves 4 to 6.

Combine cheese, tuna, 1/4 cup bread crumbs, and seasonings. Blend into beaten eggs. Place in oiled casserole . Sprinkle with remaining crumbs, buttered. Set in pan of hot water; bake in moderate oven about 30 minutes or until mixture is firm. Serves 4.

Combine cottage cheese, 3/4 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 10 minutes. Served with spicy Spanish sauce.

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.

SAUCE

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.

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.

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.

Peel onions and cook in boiling salted water until just tender . Drain and cool. Remove centers, leaving a thin shell. Chop 1/2 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 for 20 minutes. Uncover and brown 10-15 minutes. Serves 6.

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 until glazed. Serve immediately. Sensational with buffet ham. Serves 6.

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 10 to 15 minutes or until browned on top. Crease, fold, slip onto hot platter and garnish with parsley. Serves 6.

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.

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.

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.

For a crusty brown topping on oven dishes, spread them generously with cottage cheese; sprinkle with bread crumbs, and bake.

Use cottage cheese as a topping for one-crust berry pies.

Add approximately 1/2 cup cottage cheese to scrambled eggs to extend flavor and quantity. Cook over low heat.

Spread cottage cheese on thin French pancakes, roll up, and fry lightly; and serve with sour cream and jam, or sugar and cinnamon.

Put cottage cheese through a sieve. Beat eggs together slightly; add scalded milk, stirring to blend. Mix dry ingredients; add sieved cottage cheese. Gradually stir in milk-egg mixture; add vanilla and almond extract. Pour into a well-buttered 8-inch glass baking dish. Place in a pan of hot water and bake in a moderate oven for 1 1/2 hours or until a knife inserted in the center comes out clean; let cool. Serves 6 to 8.

Combine crumbs, 1/2 cup sugar, and butter; line buttered baking dish. Beat egg yolks with remaining sugar, add lemon juice and rind, mace and salt, then cottage cheese and flour blended with milk. Mix all thoroughly and sieve. Add whipped cream and stiffly beaten egg whites. Mix lightly and pour into crumb-lined baking dish, sprinkle with nut meats. Set in pan of hot water and bake in a moderate oven 1 hour. Serve cold with whipped cream or crushed strawberries. Serves 8.

In these refrigerator cookies the cheese provides the liquid content.

Cream shortening and sugar together; beat in egg. Sift flour with soda, salt, and spices into bowl; add cottage cheese. Stir together to make a stiff dough. Form into roll; wrap in waxed paper and chill well in the refrigerator. Slice thin, and bake in a moderate oven 10 minutes or until lightly browned. Makes about 2 1/2 dozen cookies.

Cream butter and one cup of the brown sugar until light and fluffy. Add lemon rind and egg and beat well. Add cottage cheese and second cup of brown sugar and mix thoroughly. Sift flour once, measure, and resift with the dry ingredients. Blend with cottage cheese mixture. Fold in raisins. Bake in greased muffin pans at 350? F., for 30 minutes, or until done. Serve warm. Makes about 2 dozen cupcakes.

FILLING

CRUST

Soften gelatin in water for 5 minutes. In the top of the double boiler beat egg yolks slightly; stir in softened gelatin, table cream, and sugar. Place over boiling water and cook, stirring constantly, until the mixture coats a spoon. Remove from heat; stir in cottage cheese, salt, vanilla, lemon juice, and peel. Cool. Fold in cream. While filling is cooling, combine ingredients for crust; take out 1/3 of mixture and set aside. Use remainder of crumbs to line bottom and sides of a spring mold or deep 9-inch layer cake pan. Pour filling into pan. Sprinkle remaining crumbs on top. Chill several hours before serving.

Combine crumbs with 1/2 cup sugar, cinnamon, and butter. Reserve 3/4 cup of mixture for top and press balance into bottom of a 9-inch pie pan. Beat eggs and add sugar gradually. Add lemon juice, salt, cream, cheese and flour. Mix well. Add rind. Pour into pie tin and sprinkle with reserve crumbs. Bake 1 hour in moderate oven . Chill and remove from pan.

Line a pie pan with pastry and cover the bottom with the sliced apples. Beat the eggs slightly, add the cottage cheese, 1/2 cup of sugar, cream, salt and lemon rind. Mix 3 tablespoons of sugar with the cinnamon and nutmeg, sprinkle this over the apples, then cover them with the cottage cheese mixture. Bake in a moderately hot oven 10 minutes; reduce the heat to a moderate oven and bake 30 minutes longer.

Raisin-Cottage Cheese Pie

Press cheese through a fine sieve. Add next 7 ingredients and stir until well mixed. Line a deep pie pan with pastry and bake in hot oven until crust is very light brown. Fill with cheese mixture and continue baking in moderate oven until filling is firm, 15 to 20 minutes. Makes 1 pie.

LEMON PASTRY SHELL

Sift together flour and salt. Cut in shortening and lemon rind. Beat together lemon juice, water and egg yolk. Stir lightly into flour mixture. Form into ball; wrap in waxed paper and chill. Roll out dough and line 9-inch pie plate. Prick well; bake 10 to 15 minutes in moderately hot oven .

FILLING

Line shell with 1 pint creamed cottage cheese, mixed with 1 tablespoon grated lemon rind. Fill with 1 No. 2 1/2 can fruit cocktail, chilled and drained. Garnish with mint. Serves 8.

Beat egg yolks slightly; add butter, and beat until thoroughly blended. Beat in flour, 1/2 cup sugar, vanilla, lemon juice, buttermilk, and cottage cheese that has been pressed through a sieve. Beat egg whites, add 1/2 cup sugar gradually, and beat until stiff; fold into mixture. Pour into 9-inch pie pan lined with pastry; bake in a hot oven for 15 minutes, then lower temperature to slow and continue baking 40 minutes, or until set. Chill before serving. Note: there's an abundance of filling here so you should roll out the pastry until the circle is about 4 inches larger than the top diameter of the pie plate. Fit the pastry into the pan, then trim with shears, leaving a 1 1/2 inch overhanging border. Fold this border up and make an upright double-fold rim; flute with fingers.

Mix cottage cheese, Roquefort cheese and sour cream just enough to blend. Add Worcestershire sauce to taste. Serve in bowl. Six servings. Mellow cheese served with tart fruit and crackers makes an elegant dessert.

For additional copies of this booklet mail 15c coin or stamps to

MILK INDUSTRY FOUNDATION 1625 Eye Street Washington 6, D. C.

Transcriber's Notes

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