Cook pineapple,
sugar,
salt
and egg until thickened; add the gelatin.
Let cool.
Beat the chilled evaporated milk, then fold into the chilled mixture and then the cottage cheese and strawberries.
Put it in a baked crust.
Drain the cottage cheese in a sieve for several hours to remove liquid.
Preheat oven to 375\u00b0.
Make a pie crust according to your favorite recipe and fit it into a 9-inch pie plate.
Mash cheese with a fork.
Beat egg yolks and add to cottage cheese.
Stir in other ingredients and beat by hand until smooth. Fold in stiffly beaten egg whites.
Pour into unbaked pie shell. Sprinkle top with cinnamon.
Bake for 15 minutes at 475\u00b0, then 15 minutes at 375\u00b0 (1/2 hour in all).
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
Combine cottage cheese, spinach, mozzarella cheese, eggs, red peppers, Parmesan cheese, and oregano in a bowl. Pour into the prepared pie plate.
Bake in the preheated oven until the center of the pie is set, 35 to 50 minutes.
Place cottage cheese in strainer and let drain
Preheat oven to 350 degrees.
Generously butter 9 inch pie pan or quiche pan.
Mix the parmesan cheese and bread crumbs together and pat on the bottom and sides of the dish-this will form the crust.
Mix the cottage cheese, milk, Monterey Jack and eggs together well, then stir in the remaining ingredients (except the butter). Pour into the pie crust and smooth over the top, then dot with butter.
Bake for 40 minutes, or until a knife inserted into the center comes out almost clean. Serve immediately.
Put cottage cheese through a sieve to make smooth.
Mix sugar and flour; add to cottage cheese.
Add eggs and mix well.
Add vanilla, salt and cream.
Mix. Pour into 2 unbaked pie shells. Bake at 350\u00b0 for 30 to 35 minutes.
Reduce heat to 325\u00b0 and bake another 10 to 15 minutes or until light golden and cooked through. Pie may fall when taken out of oven.
Do not overbake, it sets easily.
Combine cottage cheese, sugar, flour, salt, lemon rind and spices.
Add beaten egg yolks and mix thoroughly.
Add milk gradually and stir until smooth.
Fold in beaten egg whites
and pour into 9-inch pastry-lined pan.
Bake at 350\u00b0
for 1 hour.
Combine cottage cheese, sugar, flour, salt, lemon juice and spices.
Add beaten egg and mix thoroughly.
Add milk gradually and stir smooth.
Pour into 9-inch pastry lined pan.
Bake 1 hour at 350\u00b0.
Brown together onion, celery, garlic, and ground beef in a heavy skillet. Drain any excess fat. Add pepper, salt, ketchup, and mustard to skillet and cook and stir for 3 minutes. Turn this meat mixture into the pie crust.
Beat eggs and add cottage cheese and Parmesan cheese. Pour this mixture over meat in the pie pan. Bake at 350 degrees for 40-45 minutes, or until crust is golden and topping is puffed.
utter a 9-inch glass pie plate (or use a 9
Line pie pan with pastry; beat eggs slightly and add cottage cheese, 1/2 cup sugar, cream, salt and lemon rind.
Mix the remaining sugar with cinnamon and sprinkle over apricots.
Cover with egg and cheese mixture.
Bake 10 minutes at 425\u00b0.
Reduce heat to 350\u00b0 and bake 30 minutes longer.
Mix 2 cups Bisquick and water to make soft dough.
Pat into 10-inch pie pan.
Beat cottage cheese, egg, sugar and vanilla. Pour into crust.
Bake at 350\u00b0 for 20 minutes.
Combine oatmeal, Bisquick, brown sugar, butter and cinnamon; sprinkle over pie and return to oven for 10 minutes more.
Mash cottage cheese.
Add other ingredients and beat well. Pour into pie shell.
Bake at 450\u00b0 for 10 minutes, then at 300\u00b0 for 45 minutes.
Beat eggs
with
sugar
until
creamy.
Add
to cottage cheese, add
flour,
melted
oleo or butter, lemon juice, rind and flavorings.
Beat
until well blended and pour into 9-inch unbaked pie
shell.
Top with graham cracker crumbs.
Sprinkle with nutmeg.
Bake
in
350\u00b0
oven for 45 minutes or until set and brown.
Optional
but
also good to add 1/2 cup raisins or 1/2 cup Angel Flake coconut.
Preheat oven to 325 degrees F (165 degrees C).
Blend together the cottage cheese, sugar, salt and egg yolks. Beat in the custard mix, vanilla, milk, lemon and butter or margarine. Fold in the egg whites. Pour the mixture into the pastry shell and bake in the preheated oven for 30 minutes. Let cool and serve.
In blender, combine hot water and Jell-O.
Add lemon juice and cottage cheese; blend well.
Remove from blender and place in bowl.
Add Cool Whip and beat at low speed.
Place in pie plate and refrigerate for at least 3 hours.
Garnish with kiwi or any fruit in season.
Mix together the oleo, sugar, flour, lemon juice, lemon rind, eggs and cottage cheese.
Pour into unbaked pie shell.
Bake at 375\u00b0 until brown and done.
Slightly mash cottage cheese.
Stir in eggs, milk, sugar, and lemon juice; mix well.
Stir in raisins.
Pour into pie shell.
Bake in 375 degree Fahrenheit oven for 40 minutes or until knife inserted in center comes out clean.
Preheat oven to 425\u00b0 F.
Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
Combine all ingredients except egg whites; mix well.
Beat egg whites until firm.
Fold into batter until smooth.
Pour into pie crusts.
Bake for 15 minutes then reduce oven to 350\u00b0 and bake for an additional 25 minutes or until knife inserted in center comes out clean.
Cool on racks.
Refrigerate.
Flavor improves if served a day after baking.