2 cups cottage cheese
2 tablespoons minced pimiento (optional)
2 cups milk
4 eggs, beaten slightly
Salt, pepper, celery seed to taste
1 cup ripe olives, seeded
½ cup minced parsley
Saute onions until soft, but not brown. Combine with all remaining ingredients and pour into deep, bright pottery casserole. Bake an hour at 350° F. Garnish top with paprika before serving.
French Cottage Cheese Pie
1 unbaked 9-inch pie shell