½ cup cottage cheese
Drain beets; reserve ½ cup liquor. Combine with sugar, onion, salt, pepper, oil, vinegar and beet liquor. Cover; marinate overnight in refrigerator. Arrange in lettuce cups. Top each serving with a mound of cottage cheese. Serve with French dressing. 6 Servings
CREAMY BAKED BEANS
1 1-lb. can baked beans in tomato sauce
¼ cup sour cream
1 tablespoon Chili sauce or catsup
1 teaspoon minced onion
¼ cup grated Cheddar cheese (1 oz.)
Combine all ingredients in a 1-quart casserole. Bake in a moderate oven (350°F.) 25 minutes. 3 to 4 Servings