Cottage Cheese Rolls
(To be used like meat rolls.)
A large variety of rolls, suitable for serving as the main dish at dinner, may be made by combining legumes (beans of various kinds, cowpeas, lentils or peas) with cottage cheese, and adding bread crumbs to make the mixture thick enough to form into a roll. Beans are usually mashed, but peas or small Lima beans may be combined whole with bread crumbs and cottage cheese, and enough of the liquor in which the vegetables have been cooked should be added to get the right consistency; or, instead of beans or peas, chopped spinach, beet tops or head lettuce may be added.
Boston Roast
1 pound can of kidney beans, or equivalent quantity of cooked beans.
½ pound of cottage cheese.
Bread crumbs.
Salt.
Mash the beans or put them through a meat grinder. Add the cheese and bread crumbs enough to make the mixture sufficiently stiff to be formed into a roll. Bake in a moderate oven, basting occasionally with butter or other fat, and water. Serve with tomato sauce. This dish may be flavored with chopped onions cooked until tender in butter or other fat and a very little water.
Cottage Cheese with Preserves and Jellies
2 cupfuls of cooked Lima beans.
¼ pound of cottage cheese.
Salt.
3 canned pimientos chopped.
Bread crumbs.
Put the first three ingredients through a meat chopper. Mix thoroughly and add bread crumbs until it is stiff enough to form into a roll. Brown in the oven, basting occasionally with butter or other fat, and water.
Cottage Cheese and Nut Roast