Cottage Cheese Recipe Book

Appetizers
Salads
Salad Dressings
Breads
Main Dishes
Desserts

Borden Company

Nutritive Value of Cottage Cheese

Cottage cheese is a concentrated form of milk. One pound of cottage cheese contains most of the protein, calcium, phosphorous, iron, and vitamins found in three quarts of milk.

Three ounces of cottage cheese furnishes about 50% of an adult’s daily requirement for calcium.

Cottage cheese is a complete protein (builds, repairs, and maintains body tissue); therefore, it is particularly desirable for growing children and is an ideal food for adults.

Cottage cheese is easily digested and readily assimilated. It is an important food for the person desiring to lose weight because of its high nutritive value and low caloric content. One ounce of creamed cottage cheese supplies about 30 calories.

In addition to its concentrated food value, cottage cheese is also a very versatile food. It can be served in a variety of tempting ways because it combines nicely with almost any type of food.

WHAT BECOMES OF THE MILK DISTRIBUTOR’S DOLLAR

Chart shows operating results of 313 distributing companies in 42 states, the District of Columbia and Hawaii with combined sales of $1,014,915,023 in 1949. Averages are from figures submitted to the Indiana University School of Business for the Milk Industry Foundation.

[1](includes .0138 paid by 73 firms for transaction which was not deducted from the amount paid the producer)

[2]This is about ⅖ of a cent a quart.

Table of Contents

Page [Nutritive value of Cottage Cheese] 1 [Appetizers] 5 [Salads] 7 [Salad Dressings] 13 [Breads] 14 [Main Dishes] 16 [Desserts] 25

Appetizers

Cottage Cheese Rolls

1 cup cottage cheese

½ teaspoon Worcestershire sauce

2 tablespoons chili sauce

Salt and pepper

12 slices dried beef

Mix cheese, sauces, and seasonings. Spread on beef, roll and fasten with toothpicks.

Cottage Canape Spread

2 cups sieved cottage cheese

1 tablespoon bouillon paste

few drops onion juice

Drain excess moisture from cottage cheese and force through fine sieve. Combine with bouillon paste and onion juice and beat vigorously to blend. Chill until ready to use. Use as a spread on crisp wafers.

Cheese and Jelly Tray

1 pound cream-style cottage cheese

Toasted crackers

Choice of one or more of the following:

Raspberry jam

Strawberry preserves

Currant jelly

Orange marmalade

Drain off excess moisture from cheese and put through a fine sieve or whip until smooth. Pile in a serving dish. In a similar dish or dishes unmold the jelly or jam, and place on one side of a round or square tray. Arrange rows of over-lapping toasted crackers on the other side of tray and serve while crackers are still warm.

Fluffy Cottage Cheese

1 cup sieved cottage cheese

¼ cup sour cream

Salt and pepper

Mix cheese and sour cream lightly together, just enough to blend. Season to taste. (More elaborate seasonings for cottage cheese are caraway and poppy seeds, garlic and onion salts, and herbs.) Serve as a dip for potato chips.

Avocado Dunk

1 cup sieved cottage cheese

Salt and pepper

Pickle relish

Horseradish

1 Avocado, mashed

Grated onion

Cream or mayonnaise

Blend cottage cheese well with mashed avocado and seasoning. Thin with cream or mayonnaise. Serve as a dip for potato chips.

Cottage Cheese Spreads

Combine cottage cheese, anchovies, paprika, and a dash of cayenne. Serve on tiny crackers.

Mix flaked salmon or tuna, lemon juice, olives and/or pickles, minced parsley and blue cheese; serve on rye bread.

Combine cottage cheese, chopped salted peanuts, and mayonnaise. Spread on crackers.

Combine ground dried beef, grated onion, and pickles with cottage cheese. Serve on crackers.

Stuffed Celery

Fill crisp stalks of celery with cottage cheese. Arrange them petal fashion on a round chop plate, and fill the center with olives.

Salads

Cheese and Lettuce Roll-Up

1 cup cottage cheese

¼ teaspoon salt

½ cup chopped stuffed olives

½ cup walnut meats

Mayonnaise to moisten

Roll a spoonful of the mixture in a large, crisp lettuce leaf; slip a ring of green pepper around the center to hold it closed. Chill, then serve with garnish of tomato wedges and cucumber slices. Enough filling for 6 rolls.

Two-Decker Salad

LIME LAYER

2 packages lime-flavored gelatin

3 cups hot water

1½ pounds cottage cheese, well drained

1 tablespoon chopped onion

1 tablespoon vinegar or lemon juice

¼ cup horseradish

2 tablespoons mayonnaise

Dissolve gelatine in hot water. Chill until partially set. Beat until light. Stir in remaining ingredients. Pour into 2½ quart mold which has been rinsed in cold water. Chill until set.

TOMATO LAYER

4 cups fresh-cooked (or canned) tomatoes

⅓ cup chopped onion

¼ cup chopped celery leaves

1 bay leaf

2 whole cloves

1 teaspoon salt

2 tablespoons brown sugar

2 tablespoons (2 envelopes) unflavored gelatin

¼ cup cold water

3 tablespoons lemon juice

2 hard-cooked eggs, sliced

Combine tomatoes, onion, celery leaves, bay leaf, cloves, salt and sugar. Simmer 20 minutes; strain. There should be 3⅓ cups. Soften gelatin in cold water, dissolve in hot tomato mixture. Add lemon juice. Dip egg slices in gelatin and arrange against side of mold. Chill until set. Pour in gelatin mixture; chill until firm. Unmold. Garnish plate with endive. Top mold with flower of green pepper petals. Serves 12.

Deviled Cottage Eggs

4 hard-cooked eggs, shelled

¼ teaspoon dry mustard

2 teaspoons vinegar

1 tablespoon chopped olives

1 tablespoon pickle relish

½ to ¾ cups cottage cheese with chive

¼ teaspoon salt

⅛ teaspoon pepper

Cut eggs in half lengthwise, remove yolks. Mash yolks; add mustard, vinegar, chopped olives and relish. Add cottage cheese, mix well; season with salt and pepper. Refill egg whites with mixture, piling it high. Sprinkle with paprika, if desired. Serve in lettuce cups.

Cottage Cheese Salad Ring

2 tablespoons plain, unflavored gelatin

½ cup cold water

2 pounds cottage cheese

1 cup cream or top milk

2 tablespoons lemon juice

1 teaspoon onion juice

¼ teaspoon paprika

Salt to taste

Soften gelatin in cold water; dissolve over hot water. Mix cottage cheese, cream, lemon juice, onion juice, paprika, and salt; add dissolved gelatin. Turn into a ring mold that has been rinsed with cold water; chill until firm. Unmold on crisp salad greens and fill center of ring with desired fruit or vegetable salad. Serve with mayonnaise or French dressing. Serves 8.

Avocado Salad

Peel the avocados, cut each in half lengthwise and remove the pits. For each serving place half of an avocado on curly endive, fill the center with cottage cheese to which has been added some tart French dressing.

Cottage Cheese-Filled Tomatoes

6 medium tomatoes

2 cups dry cottage cheese

¼ cup mayonnaise or salad dressing

3 tablespoons chopped pickle

1 tablespoon minced onion

3 tablespoons chopped pimiento

3 tablespoons chopped walnut meats

Peel tomatoes; cut slices from top and scoop out center. Sprinkle with salt; invert to chill. Combine remaining ingredients and mix well; fill tomato cups. Chill thoroughly. Serve on lettuce with additional mayonnaise. Serves 6.

Cottage Cheese-Potato Salad

3 cups cooked diced potatoes

½ cup sliced celery

1 tablespoon chopped green pepper

1 tablespoon chopped pimiento

2 tablespoons minced onion

2 tablespoons chopped pickle

1 cup mayonnaise

1 teaspoon salt

⅛ teaspoon pepper

1 teaspoon dry mustard

1 tablespoon lemon juice

1 cup creamy cottage cheese

Combine potatoes, celery, green pepper, pimiento, onion, and pickle. Chill. Blend mayonnaise, seasonings, and lemon juice. Pour over potato mixture; add cottage cheese and toss lightly. Serves 6 to 8. A super picnic salad!

Chive Cheese Mold

1 package lemon-flavored gelatin

1 cup hot water

1 cup cold water

½ large avocado

1 cup chive cottage cheese

6 tablespoons mayonnaise

⅓ cup chopped pecan meats

Dissolve flavored gelatin in hot water. Add cold water. Chill until syrupy. Mash avocado; mix with cottage cheese, mayonnaise, and nut meats, and add to thickened gelatin. Pour into mold and chill. Garnish with orange slices or segments. Serves 6.

Gingerale Fruit Mold

1 cup hot water

1 package lemon flavored gelatin

¾ cup gingerale

1 cup fruit cocktail, drained

juice of ½ lemon

FILLING

1 cup cottage cheese

¼ cup pecans

4 maraschino cherries, sliced

1 tablespoon cream

1 tablespoon mayonnaise

Stir hot water into gelatin until dissolved. Chill until cool but not thickened. Stir gingerale, fruit cocktail and lemon juice into cooled gelatin; pour into ring mold rinsed in cold water. Chill until firm. At serving time, combine cottage cheese, pecans, cherries, cream and mayonnaise. Unmold fruit gelatin ring; fill center with cottage cheese mixture. Serves 6.

Cranberry Blizzard

1 pound whole cranberries

2 cups water

2 cups granulated sugar

2 tablespoons plain gelatin

½ cup cold water

Boil cranberries in 2 cups water 5 minutes. Stir in sugar; boil 5 minutes longer. Soften gelatin in ½ cup cold water; dissolve in hot cranberries. Pour into oiled 8-inch ring mold. Chill overnight. Unmold on large salad plate; garnish with crisp lettuce. Pile creamy cottage cheese in center of ring. This recipe is grand for buffet suppers, with chicken or turkey. Serves 8.

Frozen Cheese and Pineapple Salad

1½ cups cottage cheese

¾ cup whipping cream

½ teaspoon salt

¾ cup drained, shredded pineapple

½ cup finely sliced dates

¼ cup mayonnaise, or salad dressing

3 tablespoons lemon juice

Drain off excess moisture from cheese and beat with a fork or electric mixer until smooth. Whip cream until stiff, then fold in cheese. Add seasonings, well-drained pineapple, and dates; pour into a waxed paper-lined freezing tray of the refrigerator. Freeze at coldest temperature. Cut into slices, arrange on salad greens, and serve with additional dressing. (Allow about three hours for freezing salad.) Serves 6. Serve with nut bread and butter sandwiches for Dessert Bridge.

Cottage Cheese and Strawberry Salad

2 cups cottage cheese

2 cups sliced strawberries

3 tablespoons honey French dressing

DRESSING

⅓ cup salad oil

3 tablespoons lemon juice

½ teaspoon salt

⅓ cup strained honey

Beat together the oil, lemon juice, and salt. Add honey slowly while beating. Mix cottage cheese, strawberries, and French dressing. Put on lettuce leaves. Garnish with mayonnaise and whole strawberry.

Molded Fruit Salad

1 package lemon-flavored gelatin

1 cup hot water

½ cup creamy cottage cheese

1 cup heavy cream, whipped

½ cup broken walnut meats

½ cup maraschino cherries, quartered

1 cup crushed pineapple, well drained

Dissolve gelatin in hot water. Chill until partially set. Fold in cottage cheese and whipped cream, walnuts, cherries and pineapple. Pour into 1-quart refrigerator tray. Chill until firm. Cut in squares to serve. Serves 8. Delicious as salad or dessert!

Peach Party Loaf

2 packages lemon-flavored gelatin

¼ teaspoon salt

1 cup hot canned peach syrup

1½ cups hot grapefruit juice

1½ cups drained sliced canned cling peaches

2 tablespoons chopped pimiento

1¼ cups cottage cheese

½ cup chopped celery

2 tablespoons chopped parsley

1½ teaspoons grated onion

½ teaspoon salt

Salad greens

Dissolve gelatin and ¼ teaspoon salt in hot syrup and fruit juice. Cool until slightly thickened. Arrange peaches and pimiento in bottom of oiled 9x5x3-inch loaf pan and cover with half the gelatin mixture. Chill until firm. Add cottage cheese, celery, parsley, onion, and ½ teaspoon salt to remaining gelatin and blend. Turn into pan over firm peach layer. Chill until firm. Unmold on crisp greens. Serve in slices. Makes 8 to 10 servings.

Cottage Cheese Ring

1 tablespoon unflavored gelatin

¼ cup cold water

1½ cups cottage cheese

2½ tablespoons Roquefort cheese

¼ teaspoon salt

¼ teaspoon paprika

½ cup heavy cream, whipped

Fruit salad

Soften gelatin in cold water; dissolve over hot water. Press cottage and Roquefort cheese through sieve and mix thoroughly with gelatin, salt and paprika. Fold in whipped cream. Pour into ring mold and chill until firm. Unmold and fill center with fruit salad. Serve with mayonnaise mixed with whipped cream. Serves 6.

Salad Dressings

Cottage Cheese Dressing

1 cup cottage cheese

2 tablespoons mayonnaise

¼ teaspoon paprika

1 teaspoon Worcestershire sauce

Salt and pepper to taste

Combine all ingredients and blend well. Makes about 1 cup dressing.

Cottage Cheese-Fruit Dressing

½ cup cottage cheese

½ cup cream

½ cup lemon juice

½ teaspoon salt

1 tablespoon honey or sugar

1 tablespoon chopped chives

Dash paprika

Beat all ingredients together until smooth. Makes 1⅓ cups.

Cottage Cheese-Vegetable Dressing

1 cup cottage cheese

2 tablespoons vinegar

3 tablespoons sugar

¼ teaspoon salt

¼ teaspoon paprika

¼ teaspoon prepared mustard

4 tablespoons catsup

Combine all ingredients, blend well.

Breads

Cottage Pancakes

1 cup sifted flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon sugar

2 egg yolks, slightly beaten

1 cup milk

2 tablespoons melted butter

2 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, salt and sugar, and sift again. Combine egg yolks and milk. Add gradually to flour mixture, beating only until smooth. Add shortening. Fold in egg whites. Bake on hot greased griddle. Spread with creamy cottage cheese, topped with strawberry preserves.

Filled Cheese Rolls

1 cake fresh yeast

¼ cup lukewarm water

¾ cup milk

2 tablespoons butter

¼ cup sugar

1 teaspoon salt

1 egg, beaten

3 cups sifted all-purpose flour

FILLING

1 cup cottage cheese

½ cup peanut butter, crunch style

Soften yeast in lukewarm water. Heat milk to boiling point; remove from heat and add butter, sugar, and salt. Cool to lukewarm; add yeast and egg. Stir in flour, making a soft dough. Knead until satiny; place in a bowl and cover with a damp cloth. Allow to rise until doubled in size, about 1 to 1½ hours. Punch dough down and let it rest 10 minutes before rolling out ¼ inch thick. Spread with filling; roll it up as for jelly roll, and cut off 1-inch slices. Place cut side down on greased baking sheet 1 inch apart. Cover, let rise until light. Bake in hot oven (400° F.) 15 to 20 minutes.

Cottage Cheese Blintzes

BATTER

2 eggs

1 cup water

Dash of salt

4 tablespoons flour

Beat two eggs. Add water and salt. Pour into flour slowly, stirring vigorously to obtain a smooth, thin batter. Pour about one tablespoon of batter into a small slightly greased frying pan, spreading very thin over the entire bottom. Cook over low heat on one side only, until it will hold its shape, but does not brown. Turn out on cloth or paper and repeat with the rest of the batter.

FILLING

1 egg

1½ cups cottage cheese

1 tablespoon melted butter

¼ teaspoon salt

1 teaspoon sugar

¼ teaspoon cinnamon

¼ cup raisins (if desired)

Beat egg well. Add cottage cheese, melted butter, and seasoning. If desired, ¼ cup raisins. Place 1 heaping tablespoon of the cheese mixture on each blintze. Fold the edges over the filling and press in well. Cook in butter until brown on both sides. Serve with sour cream.

Cottage Cheese Crisps

1 cup sifted all-purpose flour

¼ teaspoon salt

½ teaspoon baking powder

⅓ cup butter or substitute

1 tablespoon milk

½ cup cottage cheese

Paprika

½ teaspoon celery seed (optional)

Sift together flour, salt, and baking powder. Cut in butter. Add milk to cottage cheese, then stir into flour mixture. Round dough upon floured board and roll it to ⅛-inch thickness. Cut into ½-inch strips. Place strips on baking sheet and brush with milk; sprinkle with paprika and celery seed. Bake in hot oven (425° F.) 10 to 12 minutes until lightly browned.

Main Dishes

Cottage Cheese Loaf

2 cups cooked lima beans (drain thoroughly)

1½ pounds cottage cheese

1 small can pimientos

1 cup bread crumbs

1 teaspoon salt