1 cup bread crumbs
1 large can creamed corn
1 small onion, chopped
½ green pepper, chopped
2 cups cottage cheese
½ teaspoon salt
½ cup milk
2 eggs, well beaten
Mix all ingredients together and bake in buttered casserole set in pan of hot water. Bake about 1 hour in moderate oven, or until set.
Cheese Fondue
1 cup grated Cheddar
½ cup crumbled Roquefort
1 cup pimento cheese
3 tablespoons cream
3 tablespoons butter
1 teaspoon Worcestershire
Stir everything together over hot water until smooth and creamy. Then whisk until fluffy, moistening with more cream or mayonnaise if too stiff.
Serve on Melba toast, or assorted thin toasted crackers.
Brick Fondue
½ cup butter
2 cups grated Brick cheese
½ cup warm milk
½ teaspoon salt
2 eggs