½ teaspoon dry mustard
2 cups buttermilk
Salt and pepper to taste
Dash of cayenne
½ cup cottage cheese
Melt the butter in a saucepan. Add flour and mustard, blending well. Then slowly stir in the buttermilk. Cook slowly for about three minutes, then add the cottage cheese and other seasonings. One hard-boiled egg, chopped fine, may also be added. Serve on hot buttered toast.
Cottage Cheese Souffle
1 cup cottage cheese
¼ cup buttermilk
1 cup soft bread crumbs