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USING COTTAGE CHEESE
Whether you make it at home or buy it, cottage
heese is a versatile food. It can be used in man
rays at mealtime and for delicious snacks.
Cottage cheese contains high quality protein
t can be substituted for meat in meals because o
bs protein content. One half of a cup is equal to
n average serving of fish, meat, poultry or three
Cottage cheese contains some calcium, but not
s much as skimmed or whole milk. This is be-
ause some of the calcium is lost in the whey when
he cheese is made. One and one-half cups of cot-
age cheese (a 12-ounce tub) contains the same
mount of calcium as an 8-ounce glass of milk.
Cottage cheese may be plain or creamed. Plain
r country-style cottage cheese has fewer calories
han creamed cottage cheese. One-half cup of
reamed cottage cheese contains approximately
67 calories. One-half cup plain cottage cheese
contains 107 calories. Cottage cheese is good "as
;" but for variety, try it in some of these popular
*ays. They will become family favorites.
1. Make a ring mold of tomato aspic. Unmold
)n crisp salad greens. Fill center with cottage
cheese. Garnish with finely chopped chives or
)arsley. A good luncheon salad, served with crisp
:rackers, milk and a fruit cup for dessert.
2. To 1 cup cottage cheese, add 1 teaspoon
:hopped onion, 1 tablespoon chopped celery, 1 ta-
)lespoon chopped green pepper. Blend in 1 table-
ipoon mayonnaise. Serve atop tomato slices or
stuff two tomatoes. Makes two large salads or
.our small salads.
3. To 2 cups of cottage cheese, add 2/% cup pe-
=ans or walnuts, 1/2 teaspoon salt and 1 tablespoon
emon juice. Dissolve one envelope of unflavored
gelatin in 1/4 cup cold water. Place over hot water
;o melt. Stir into cottage cheese mixture. Whip
. cup of cream. Fold into mixture. Pour into 1
[uart mold or individual molds. Chill until firm.
Jnmold on salad greens and surround with favor-
te fruits. Makes a meal when served with crack-
rs or butter sandwiches and cold milk. (Serves
4. For a congealed fruit salad use recipe above
:Number 3) increasing gelatin to 2 envelopes and
stirring in 2 cups of mixed fruit or crushed pine-
Ipple before folding in whipped cream. May be
hilled in square pan, and cut into 6-8 servings.
5. Not to be overlooked is plain cottage cheese
vith lettuce or other salad greens as a delicious
iart of lunch or dinner. Add a dash of paprika
6. Stuff green peppers with cottage cheese.
'ack firmly. With sharp knife slice into 1/ inch
lices. Serve on lettuce. Pass French dressing.
Ullow 1 pepper for 3 servings.
7. Push cup cottage cheese through a sieve.
Ldd 2 tablespoons crumbled Roquefort cheese.
itir fn h1pnd~ Arl 1 tnhlapnnnn Tmavnnnaqia Fill
1. Mix 1/2 cup cottage cheese with 1 tablespoon
mayonnaise. Add 2 tablespoons finely chopped
pickles. Fills 2 sandwiches.
2. Mix 1/2 cup cottage cheese with 1/4 cup of
dried fruit (prunes, apricots, peaches or raisins
or dates). Add 1 tablespoon mayonnaise. Blend.
Fills two sandwiches.
3. Mix 1/2 cup cottage cheese with 2 tablespoons
finely chopped celery, 1 teaspoon chopped green
pepper and 1/2 teaspoon grated onion. Add 1 ta-
blespoon mayonnaise. Blend. Fills 2 sandwiches,
and is especially good on rye bread.
4. Put 1/2 cup cottage cheese through a sieve.
Add 1 tablespoon cream, top milk or mayonnaise.
Blend. Stir in 1/4 cup chopped salted nuts. Fills
two sandwiches. This is good on whole wheat
5. Put 1/2 cup cottage cheese through a sieve.
Add 1 tablespoon cream, top milk or mayonnaise.
Spread 4 slices bread with cranberry sauce. Di-
vide cottage cheese on two slices of cranberry
spread bread. Top with other two slices.
COTTAGE CHEESE TORTE
3 cups cottage cheese % tsp. salt
8 eggs, separated Juice and rind of 1 lemon
3 tbsp. flour 1% tsp. melted butter
1% cups sugar z cup fine bread crumbs
1% cups top milk or
Beat egg yolks and cottage cheese. Mix flour
into sugar. Add to egg-cheese mixture. Stir to
blend. Add cream, salt, lemon juice and rind. Stir
in butter. Beat egg whites until stiff. Fold into
% cups cracker crumbs 1 cup light cream or undi-
2 tbsp. sugar luted evaporated milk
tbsp. flour % cup sugar
A tbsp. salt 1 tsp. vanilla
:% tbsp. melted butter 4 eggs, separated
1 cups cottage cheese
(2 12-oz. tubs)
Make a crust from first five ingredients. Press
nto a 1-quart casserole or 8" x 8" x 2" plan. Press
;ottage cheese through a sieve. Add cream or
evaporated milk to cheese. Stir in sugar and va-
tilla. Beat egg yolks until thick and lemon col-
ored. Add to cheese mixture. Beat egg whites
intil they stand in peaks. Fold into cheese mix-
;ure. Pour into crust. Bake 3500 F. 40 minutes.
Fop should be a delicate brown.
COTTAGE CHEESE PIE
8" baked crust % cup milk
(crumb or pastry) 2 tbsp. butter
6 cup sugar 3 tbsp. lime or lemon juice
tbsp. flour 1 tbsp. grated lime or
eggs, separated lemon peel
Mix 1/2 cup sugar and flour in saucepan. Add
nilk. Stir to blend. Cook on medium heat until
hick. Beat egg yolks, add grated peel. Stir into
hick flour-milk mixture. Cook 5-7 minutes long-
Tr. Add cheese, juice and butter. Mix well. Cool.
'our into cool crust. Beat egg whites until stiff,
graduallyy beat in 4 tablespoons sugar. Spread on
die. Bake in 3750 F. oven until meringue is brown
'he filling may be poured into buttered custard
ups instead of into crust and chilled. To serve,
op with small amount of whipped cream with a
lash of nutmeg on top. Freshly ground nutmeg
rives the best flavor. Buy whole nutmegs and
,rate as needed.
Reference: U.S.D.A. Handbook 8.
Florida Agricultural Extension Service
University of Florida
Florida State University