nd.
Mix together the cottage cheese and mayonnaise in the
Mix cottage cheese and dry jello together. Add pineapple, oranges, and Cool Whip. Mix all together and chill.
Using a large pan, cook the diced bacon until crisp; remove bacon from pan and keep warm.
On low heat, stir the sour cream into the bacon fat.
To the pan, add the noodles, bacon, dry cottage cheese, salt and pepper. Combine gently.
On low heat, gently fold the contents until heated through. Adjust seasonings.
With lid on pan, let set for half hour before serving. They taste best if not too hot.
Garnish with more sour cream and dill if desired.
Beat eggs.
Add crumbled
Feta\tcheese\tand dry cottage cheese; blend well.
Lay a sheet
of
filo\ton a board.
Brush with melted butter.
Cut
into
2-inch
wide
strips.
Place 1 teaspoon of cheese mixture on one end of pastry strip and fold corner over to make
a
triangle.
Continue
until\tall cheese mixture and filo have been used.
Line triangles in a buttered shallow pan.
Bake at 350\u00b0\tfor
20
minutes
or
until golden brown.
Combine cottage cheese, sour cream, salt and pepper to taste. Pineapple (optional).
Use only very dry cottage cheese.
Put cheese through fine sieve, add sugar,
Combine butter, vanilla, sugar and eggs.
Add cottage cheese, then the dry ingredients.
Chill dough 1 hour.
Form into small balls and roll in powdered sugar.
Place on cookie sheet (greased); flatten.
Bake at 375\u00b0 for 7 to 10 minutes.
Put the cottage cheese through a sieve or a ricer.
Add the eggs and a pinch of salt.
Mix together with cheese.
Gradually add flour until dough is a medium consistency.
Make a small dumpling into which a peach or a blue plum is put in the center. Boil dumplings in salted water for about 12 to 15 minutes or until done.
Serve with melted butter, sugar, cinnamon and additional cheese.
Mix cottage cheese, drained pineapple and Cool Whip.
Add dry gelatin, no water.
Mix.
Place in refrigerator until ready to serve.
ix well.
When making cottage cheese kolaches, instead of making balls
akes all liquids first, then dry ingredients, with the yeast last
large bowl blend the dry ingredients.
in blender add
Combine potatoes, celery, green pepper, pimento, onion and pickle in large bowl, mixing gently.
Chill for several hours.
Add mayonnaise, salt, pepper, dry mustard and lemon juice, tossing lightly.
Fold in cottage cheese.
In a large bowl, stir to combine eggs, cottage cheese, honey, butter, vanilla, and zest.
Add flour, baking powder, baking soda, and salt. Stir just until moistened.
Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
Cook over medium heat about 2 minutes and flip when top is bubbly and edges are slightly dry.
Cook an additional 2 minutes or until both sides are brown.
Keep warm in 200 oven while cooking remaining pancakes.
Serve warm with butter, maple syrup, and/or berries.
Chop Cucumbers, Peppers, and Tomatoes into manageable bite size hunks, and place in large mixing bowl.
Pour both packs of the dry dip mix over veggies and mix to coat.
Fold in cottage cheese and mix to distribute dip mix and veggies throughout then Chill until ready to go to party.
bowl with the cream cheese. Beat in the milk, remaining
dump cottage cheese into a big bowl or blender and blend until creamy.
Mix ranch dressing into the cottage cheese.
Dump back into original cottage cheese container.
For flavor and texture variety, blend the cottage cheese with another low-carb ingredient. A hardboiled egg works well and adds to the creaminess of the cottage cheese.
Tomato, jalapeno and garlic are other healthful add-ins.
Prepare your cottage cheese filling in advance and season it to taste with ground black pepper, hot sauce or other spices.
Place the filling in the lettuce leaf directly before you have your snack.
/3 cup of the cottage cheese in a bowl with the
owl mix sour cream with cottage cheese and season with salt and