Combine large-curd cottage cheese OR lipto cheese and butter OR cream cheese in food processor.
Add anchovy paste, mustard, onion, caraway seeds and paprika.
Process, turning machine off twice during processing to scrape down sides, for 1 minute until smooth.
Transfer sread to a small bowl, cover, and refrigerate for at least 24 hours to allow flavor to develop.
Serve as a spread for crackers or as a dip for raw veggies such as carrots, celery and zucchini sticks!
ENJOY!
Dissolve the package of lime gelatin in cup of boiling water. Chill until partially set.
Blend in the cup of mayonnaise or salad dressing, then fold in the cup of finely chopped celery, cup of finely diced green peppers and cup of large curd cottage cheese.
Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
Use 1 heaping tablespoon for each perogie.
Boil for 2 to 3 minutes or until they float to the surface.
Serve with melted butter and sour cream if desired.
These perogies freeze well.
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.
Brown hamburger.
Take skin off sausage; mince up and cook. Saute 4 garlic cloves in olive oil until almost done.
Add tomato sauce along with crushed tomatoes and a sprinkle of oregano.
Add in hamburger and sausage.
Drain off fat.
(Simmer for flavor.) Grate Mozzarella cheese in bowl.
Add large curd cottage cheese, 4 eggs, oregano, salt and pepper; mix together.
Dissolve Jell-O with 1 cup of hot water.
Stir in the milk, small curd cottage cheese, pineapple, salad dressing and chopped nuts.
Chill in a large pan.
Serve on lettuce.
Top with maraschino cherries, if desired.
Boil the noodles according to package directions.
Melt the butter in a skillet and saut the chopped garlic, onion and parsley.
Add together the garlic, onion mixture, cooked noodles and cottage cheese.
Cool and serve cold.
Place a layer of lettuce on your plate.
Spread on the chicken and then layer the other ingredients.
Top with cottage Cheese.
Sprinkle with croutons& Dressing if using.
Mix in large bowl cottage cheese and Jell-O powder.
Add Cool Whip to cottage cheese and Jell-O mixture.
Drain pineapple and add to mixture.
Fold in marshmallows.
Serve soon after preparing.
Cut recipe in half for single family.
May use orange or peach flavor Jell-O.
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.
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.
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.
Drain oranges and pineapple.
Mix cottage cheese and Jell-O together.
Add in remaining ingredients.
Chill.
In small bowl, dissolve yeast in water.
Combine cottage cheese and egg in a blender; whirl until smooth.
In a large bowl, stir together baking powder, soda, salt, sugar and 3 1/4 cups of the flour.
Work butter into flour mixture with your fingers until no large particles remain.
Stir in cheese mixture and yeast.
Combine potatoes, celery, green pepper, pimento, onion and pickle; toss lightly.
Chill.
Combine mayonnaise, seasonings and lemon juice.
Add to potato mixture.
Add cottage cheese; stir gently.
Yield:
4 to 6 servings.
Recipe is from Hills and Pines Garden Club in Raleigh, North Carolina.
Mix cottage cheese and jello.
Add pineapple and Cool Whip. Refrigerate.
irections.
Add chopped nuts, cottage cheese and salad dressing; mix well
In a large bowl, mix the cottage cheese with the egg yolks, sugar, flour, and vanilla.
In a separate bowl, add the salt to the egg whites and beat until firm peaks form. Fold the egg whites into the cottage cheese mixture in 2 or 3 additions.
Melt butter on surface of griddle or skillet. Drop batter on the skillet and cook until bubbly. Flip and cook for another minute. The pancakes should be light in texture and golden brown on both sides.
repes aside.
Mix the cottage cheese, egg yolks, sugar, and lemon
Dissolve gelatine in hot water.
Add cold water.
Add sugar, cottage cheese and Cool Whip.
Mix in nuts, pineapple and vanilla. Let set in refrigerator for 1 hour before serving.