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Dilly Bread
Card 1 Front:
My PetRecipe for DILLY BREAD
1 yeast cake 1 tsp salt
1/4 cup warm water 1/4 tsp soda
1 cup small curd creamed 1 unbeaten egg
cottage cheese 2-2½ cups flour
2 tbsps sugar
1 tbsp minced dried onion 1 tbsp soft butter
1 tbsp melted marg. or oil onion salt
2 tsp dill seed
Soften yeast in warm water. Heat cottage cheese
over low heat until warm. Place all ingredients
in large bowl except the 1tbsp butter
Card 1 Back:
onion salt. Mix together thoroughly and then add
flour slowly. Knead until well blended and the
dough is smooth. Let rise 1 hour in warm place.
Knead down and shape into a round loaf and place
in well greased casserole. Let rise until double,
about 1/2 hour. Bake in preheated oven 350. Bake
40-50 minutes. Brush with butter and lightly
sprinkle with onion salt.
Good served warm with salad.
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# Dilly Bread
*Recipe from the kitchen of Eva Croshaw*
## Ingredients
- 1 yeast cake
- 1/4 cup warm water
- 1 cup small curd creamed cottage cheese
- 2 Tbsp sugar
- 1 Tbsp minced dried onion
- 1 Tbsp melted margarine or oil
- 2 tsp dill seed
- 1 tsp salt
- 1/4 tsp baking soda
- 1 unbeaten egg
- 2–2 1/2 cups flour
- 1 Tbsp soft butter (for finishing)
- Onion salt (for finishing)
## Instructions
1. Soften yeast in warm water.
2. Heat cottage cheese over low heat until warm.
3. Place all ingredients in a large bowl except the 1 Tbsp soft butter and the finishing onion salt.
4. Mix together thoroughly, then add flour slowly.
5. Knead until well blended and the dough is smooth.
6. Let rise 1 hour in a warm place.
7. Knead down and shape into a round loaf; place in a well-greased casserole.
8. Let rise until doubled, about 1/2 hour.
9. Bake in a preheated oven at 350°F for 40–50 minutes.
10. Brush with the 1 Tbsp soft butter and lightly sprinkle with onion salt.
Good served warm with salad. -
Wagon Wheel Cookies
Wagon Wheel Cookies
2 c. shortening
3 1/2 c. sugar
4 tea. vanilla
2 c. cottage cheese
5 1/2 c. sifted flour
1 c. cocoa
2 tea. baking powder
1 tea. baking soda
1 c. chopped nuts
Cream sugar and shortening.
Add cottage cheese - blend.
Combine dry ingredients and
add to creamed mixture. Mix
in nuts. Blend well. Chill
overnight. Roll into ball, then
dip in powdered sugar. Bake
15 minutes at 350°. Shouldn't
look too done.
Back:
Leon St 746
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# Wagon Wheel Cookies
## Ingredients
- 2 cups shortening
- 3 1/2 cups sugar
- 4 tsp vanilla
- 2 cups cottage cheese
- 5 1/2 cups sifted flour
- 1 cup cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup chopped nuts
- Powdered sugar (for rolling)
## Instructions
1. Cream sugar and shortening together.
2. Add cottage cheese and blend.
3. Combine dry ingredients (flour, cocoa, baking powder, baking soda) and add to creamed mixture.
4. Mix in nuts. Blend well.
5. Chill overnight.
6. Roll dough into balls, then dip in powdered sugar.
7. Bake 15 minutes at 350°. Shouldn't look too done. -
Zucchini Quiche Italiano
ZUCCHINI QUICHE ITALIANO
2 cups zucchini or other summer
squash, thinly sliced
1 cup onion, thinly sliced
1 garlic clove, minced
3 tablespoons olive oil
2 teaspoons salt
2 fresh tomatoes, peeled and
chopped
1 cup tomato sauce
1/4 teaspoon oregano
1/4 teaspoon tarragon
2 cups cottage cheese (small curd)
3 eggs
3/4 cup milk
1/2 cup Moazzarella cheese, grated
1 (10-inch) pie crust
Saute squash, onion and garlic in olive
oil. Season with salt. Remove. Simmer
tomatoes, sauce, oregano and tarragon un-
til tomatoes are soft.
Mix well the cottage cheese, eggs and
milk. Place squash mixture in pie shell.
Add egg mixture and 4 tablespoons toma-
to sauce. Bake 35 minutes in preheated
350-degree oven. Sprinkle grated Moz-
zarella cheese on top and return to oven
until cheese melts. Serve quiche with re-
maining tomato sauce. Serves 6.
To make in the microwave oven: Place
butter in a flat 1 1/2-quart microwave-
proof dish. Heat on high until melted. Stir
in onion and zucchini. Cover with plastic
wrap. Microwave on high for 6 to 7 min-
utes or until tender. Stir after 4 minutes.
Pour egg mixture over vegetables. Sprin-
kle with remaining cheese. Cover with
paper towel. Microwave on medium for 8
to 10 minutes or until firm.
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---
# Zucchini Quiche Italiano
*Serves 6*
## Ingredients
- 2 cups zucchini or other summer squash, thinly sliced
- 1 cup onion, thinly sliced
- 1 garlic clove, minced
- 3 Tbsp olive oil
- 2 tsp salt
- 2 fresh tomatoes, peeled and chopped
- 1 cup tomato sauce
- 1/4 tsp oregano
- 1/4 tsp tarragon
- 2 cups cottage cheese (small curd)
- 3 eggs
- 3/4 cup milk
- 1/2 cup mozzarella cheese, grated
- 1 (10-inch) pie crust
## Instructions
1. Sauté squash, onion, and garlic in olive oil. Season with salt. Remove from heat.
2. Simmer tomatoes, tomato sauce, oregano, and tarragon until tomatoes are soft.
3. Mix together the cottage cheese, eggs, and milk until well combined.
4. Place squash mixture in pie shell. Add egg mixture and 4 Tbsp of the tomato sauce.
5. Bake 35 minutes in a preheated 350°F oven.
6. Sprinkle grated mozzarella cheese on top and return to oven until cheese melts.
7. Serve quiche with remaining tomato sauce.
### Microwave Method
1. Place butter in a flat 1 1/2-quart microwave-proof dish. Heat on high until melted.
2. Stir in onion and zucchini. Cover with plastic wrap.
3. Microwave on high for 6 to 7 minutes or until tender, stirring after 4 minutes.
4. Pour egg mixture over vegetables. Sprinkle with remaining cheese.
5. Cover with paper towel. Microwave on medium for 8 to 10 minutes or until firm. -
Heavenly Hash
Q.: On Oct. 10 L.M., Eugene, requested a "Heavenly
Hash" recipe. I wonder if this might be it:
1 pint cottage cheese (small curd)
1 package strawberry Jello (do not add water)
1 large can drained fruit cocktail
1 container Cool Whip (9 ounces)
Mix together cottage cheese, dry Jello, and fruit cock-
tail; let stand 10 minutes. Fold in Cool Whip. Refrigerate
in square dish for cutting and serving on lettuce leaf or in
bowl for taking to potluck. Serves 8 to 10. (Lemon Jello
and crushed pineapple combination is also good.) V.S.,
Milwaukie.
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# Heavenly Hash
*Recipe from the kitchen of V.S., Milwaukie, Oregon*
*Serves 8 to 10*
## Ingredients
- 1 pint small curd cottage cheese
- 1 package strawberry Jello, dry — do not add water
- 1 can (29 oz) fruit cocktail, drained
- 1 container (9 oz) Cool Whip
## Instructions
1. Combine cottage cheese, dry strawberry Jello, and drained fruit cocktail in a large bowl.
2. Stir to combine and let stand 10 minutes.
3. Fold in Cool Whip until evenly incorporated.
4. Transfer to a square dish for slicing and serving on lettuce leaves, or to a bowl for potluck transport.
5. Refrigerate until set before serving.
## Variation
Substitute lemon Jello for strawberry and crushed pineapple (drained) for fruit cocktail. -
Lasagna
20 oz can tomatoes
2 cans tom paste
1 1/2 tsp oregano
garlic salt
ground beef
onion
lasagna noodles
1/2 lb cottage cheese
1/2 lb mozzarella cheese
1/2 cup parmesan
cheese
pie
garlic bread
taco seasoning
fritos
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---
# Lasagna
## Ingredients
- 20 oz can tomatoes
- 2 cans tomato paste
- 1 1/2 tsp oregano
- Garlic salt
- Ground beef
- Onion
- Lasagna noodles
- 1/2 lb cottage cheese
- 1/2 lb mozzarella cheese
- 1/2 cup parmesan cheese
## Instructions
1. Brown ground beef with onion.
2. Add canned tomatoes, tomato paste, oregano, and garlic salt. Simmer to make sauce.
3. Cook lasagna noodles according to package directions.
4. Layer noodles, meat sauce, cottage cheese, mozzarella, and parmesan cheese in a baking dish.
5. Repeat layers and top with remaining cheeses.
6. Bake until bubbly and golden.
7. Serve with garlic bread. -
Delightful Cheesecake
Delightful Cheesecake yield 9
Exchange per Ser. = 1/8 Bread, 1/4 fruit, 1/2 meat, 55 calorie
each.
(4 squares crushed) (12oz. carton)
4 T graham cracker crumbs 1 1/2 cups Cheese
nonfat cottage
2 envelopes unflavored gelatin 3 med. eggs or 2
1/2 cups water separated
1 cups low calorie crushed pineapple 2 Tbs unsweetened
Juice from pineapple 3/4 cups lemon juice
1 tsp vanilla extract 3 pkgs Sweet & Low
1/4 tsp salt or sweetner to equal
1/4 cups skim or 2% milk 1 1/2 cups sugar
Back:
Sprinkle 3 T of the graham cracker crumbs on
bottom of 9" pan set aside. Soften gelatin in
1/2 cup water. Bring the 3/4 cup pineapple juice to
a boil and stir in gelatin. Set aside to cool. Beat
cottage cheese on high speed Apt. 3-4 min until nearly
smooth. Mix the egg yolks, milk, lemon juice, sweetner,
vanilla, and salt blend into cottage cheese at low speed.
Blend in by hand the crushed pineapple. Beat egg
whites until stiff, fold whites into pineapple gelatin mixture
fold this into pineapple mixture. Spoon over graham
crumbs, top with remaining graham cracker crumbs
3-4 hrs to set.
---
# Delightful Cheesecake
*Yield: 9 servings -
Lime Jello Salad
Delicious
and easy Lime Jello Salad
2 sm pkg. lime jello - dissolve in
2 cups boiling water and
refrig. until starts to jell
meanwhile 2 pkg. dream whip
in large bowl according to directions
when jello is ready - mix following
in Dream whip
Back:
No 2 can crushed pineapple drained
4 tsp. real lemon
½ cup small marshmallows
2 cups creamed cottage cheese
(sm. curd)
1 cup broken pecans
pinch salt
mix in jello now and pour
in loaf pan or oblong casserole
dish.
Terrific for company, Christmas,
desert, etc.
---
# Lime Jello Salad
## Ingredients
- 2 small pkg. lime jello
- 2 cups boiling water
- 2 pkg. Dream Whip
- 1 No. 2 can crushed pineapple, drained (~2 cups)
- 4 tsp. real lemon
- 1/2 cup small marshmallows
- 2 cups creamed cottage cheese (small curd)
- 1 cup broken pecans
- Pinch salt
## Instructions
1. Dissolve 2 pkg. lime jello in 2 cups boiling water and refrigerate until it starts to jell.
2. Meanwhile, whip 2 pkg. Dream Whip in a large bowl according to directions.
3. When jello is ready, mix the following into Dream Whip.
4. Add drained crushed pineapple, real lemon, marshmallows, creamed cottage cheese, broken pecans, and pinch of salt.
5. Mix in jello now and pour into a loaf pan or oblong casserole dish.
6. Refrigerate until set.
7. Terrific for company, Christmas, dessert, etc. -
Lasagna
LASAGNA serves: 8
1# gd beef - browned & drained
Add & simmer 5 min: 32 oz jar spaghetti Sauce
3/4 c water
1t basil & Oregano
Combine 12oz cottage cheese, 1 egg
9-12 pieces lasagna (uncooked)
12oz sliced or 3c Shredded mozzarella
Cheese Ungreased 9 x 12 pan
Layer 1/3 each noodle, meat & Sauce, Cottage
Back:
Cheese, mozzarella
Repeat twice
Sprinkle with parmesan
Cover with foil
Bake 350° 30 min
Uncover - bake 30 more minutes
Let Stand 10-15 min before serving
---
# Lasagna
## Ingredients
- 1 lb ground beef, browned & drained
- 32 oz jar spaghetti sauce
- 3/4 cup water
- 1 tsp basil & oregano
- 12 oz cottage cheese
- 1 egg
- 9–12 pieces lasagna noodles (uncooked)
- 12 oz sliced or 3 cups shredded mozzarella cheese
- Parmesan cheese, for sprinkling
## Instructions
1. Brown ground beef and drain. Add spaghetti sauce, water, and basil & oregano. Simmer 5 minutes.
2. Combine cottage cheese and egg in a bowl.
3. In an ungreased 9 x 12 pan, layer 1/3 each of noodles, meat & sauce, cottage cheese, and mozzarella.
4. Repeat layers twice more.
5. Sprinkle top with parmesan cheese.
6. Cover with foil and bake at 350° for 30 minutes.
7. Uncover and bake 30 more minutes.
8. Let stand 10–15 minutes before serving.