Part 1

_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.

SALARIES & WAGES .2080 Cost of Raw Milk delivered at the plant .5146[1] Other Material Costs—cream, skim milk, chocolate, etc. .1039 MATERIAL COSTS .6185 INSURANCE, DEPRECIATION & ALL OTHER EXPENSE .0304 CONTAINERS, BOTTLES, CANS, ETC. .0405 PLANT DELIVERY & OFFICE SUPPLIES .0525 TAXES & LICENSES .0217 ADVERTISING .0078 NET OPER. PROFIT .0206[2]

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 ½ teaspoon pepper 1 can condensed tomato soup

Put beans, cottage cheese and pimientos through a meat chopper, using coarse blade. Mix well. Add bread crumbs and seasonings and form into a roll. Bake in slightly greased pan, uncovered at 350° F., for about 30 minutes. Heat the tomato soup, pour over the loaf and bake about 15 minutes longer. Slice and serve with the tomato sauce.

_Mushroom Pie_

2 tablespoons butter ¼ cup diced onion 2 cups hot cooked potatoes 1 3-oz. can chopped broiled mushrooms 1 pound creamed cottage cheese ½ cup sour cream 1 teaspoon salt ⅛ teaspoon pepper ½ teaspoon gravy maker 2 eggs, well beaten 1 9-inch pastry shell, unbaked

Melt butter in small saucepan. Add onion and cook over moderate heat five minutes, stirring occasionally. Meanwhile, cook and sieve potatoes. Stir in mushrooms, cheese, sour cream, salt, pepper, gravy maker and onions. Mix thoroughly. Fold in beaten eggs. Pour into unbaked shell. Bake at 375° F., about one hour, or until puffy and brown. Serve hot as main dish.

_Baked Macaroni and Cheese_

½ cup sliced green onions ¼ cup butter or cooking fat 2 cups cooked macaroni 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 2 cups cottage cheese 3¼ cups sour cream 2 cups hot mashed potatoes 1 teaspoon salt 3 tablespoons finely chopped onion 3 tablespoons chopped pimiento 2 eggs, well beaten 1½ tablespoons butter

Blend cottage cheese and sour cream together. Beat in mashed potatoes. Mix thoroughly. Add salt, onion, pimiento. Fold in beaten eggs. Pour into unbaked pie shell, dot with butter. Bake in moderate oven (350° F.) 1¼ hours, until golden brown. Serve hot as main dish. (Many French families like this pie cold, with mixed green salad and a hot soup.)

_Curried Cottage Cheese and Eggs in Rice Nests_

2 tablespoons butter 2 tablespoons flour ¾ cup milk 1 teaspoon curry powder ½ teaspoon onion juice 1½ cups cottage cheese Salt and pepper 6 hard-cooked eggs Hot boiled rice

Melt butter in a double boiler. Add flour and mix well. Add milk gradually and cook, stirring constantly, until thickened. Add curry powder, onion juice, cottage cheese, and salt and pepper to taste. Fold in the diced eggs, reserving six slices for garnish. Reheat. Serve on nests of rice. Serves 6.

_Tuna-Cheese Pinwheels_

1 batch biscuit dough or mix

FILLING

1 green onion, with stem, minced 1 7-oz. can flaked tuna 1 cup cottage cheese

MUSHROOM SAUCE

1 4-oz. can mushrooms, with juice 1 small onion 2 tablespoons butter 2 tablespoons flour ½ teaspoon salt ⅛ teaspoon pepper 1½ cups milk

Make your favorite biscuit dough, or prepared mix. Combine onion, tuna, cottage cheese. Roll dough ¼ inch thick, spread with tuna mixture; roll as for jelly roll. Cut in ½ inch slices; place 1 inch apart on greased cookie sheet. Bake 20-25 minutes at 250° F. Sauce: Chop mushrooms and onion; saute in butter. Shake flour and seasonings in small jar with mushroom juice. Add to mushroom and onion; blend in milk. Stir constantly over low heat until thickened. Pour over pinwheels, allowing 2 per serving. Serves 6.

_Cottage Cheese and Egg Plant Casserole_

1 egg plant 1 cup cottage cheese (dry) 3 slices bread ½ onion, sliced 1 green pepper, chopped 1 whole pimiento, chopped pepper and marjoram 1 egg 2 tablespoons butter Paprika ½ teaspoon salt

Peel the egg plant and cube. Put in a sauce pan with ½ cup water and cook covered for 15 minutes. Add unbeaten egg and 2 slices bread, flaked. Stir in cottage cheese, onion and seasoning. Pour into buttered casserole. Flake 1 slice bread over top, dot with butter, and sprinkle with paprika. Bake in 350° F. oven for 45 minutes. Serves 4-6.

_Macaroni Romanoff_

Two kinds of cheese, cottage and a sharp Cheddar type, give this macaroni dish unexpected flavor. It is complete enough for the main part of a meal, a recipe that you will use frequently.

3 cups cooked macaroni 1 cup cottage cheese 1 cup sour cream ¼ cup chopped onions 1 teaspoon Worcestershire sauce ½ teaspoon salt 4 drops Tabasco sauce 2 tablespoons chopped parsley ¼ cup grated Cheddar-type cheese

Combine all ingredients except grated cheese. Place in greased casserole. Sprinkle with cheese. Bake in a moderate oven (350° F.) about 40 minutes. Serves 4 to 6.

_Tuna-Cheese Bake_

2 cups cottage cheese 1 can tuna (7 oz.) ½ cup dry bread crumbs 2 eggs, beaten ½ teaspoon salt ¼ teaspoon pepper ¾ teaspoon celery salt Dash of steak sauce 2 tablespoons butter

Combine cheese, tuna, ¼ cup bread crumbs, and seasonings. Blend into beaten eggs. Place in oiled casserole (1 quart). Sprinkle with remaining crumbs, buttered. Set in pan of hot water; bake in moderate oven (375° F.) about 30 minutes or until mixture is firm. Serves 4.

_Cottage Cheese Puffs_

1 cup sieved cottage cheese 1 cup dry bread crumbs ¾ teaspoon salt ¼ teaspoon onion salt 1 teaspoon chopped parsley ½ cup chopped peanuts 1 egg, beaten

Combine cottage cheese, ¾ cup bread crumbs, salt, onion salt, parsley and peanuts with beaten egg; mix well. Shape into patties; roll in remaining bread crumbs. Bake in greased muffin tins in hot oven (400° F.) 10 minutes. Served with spicy Spanish sauce.

_Cottage Timbales_

1½ cups cottage cheese 1½ cups cooked rice or fine noodles 1 cup finely diced or chopped cooked meat 1 tablespoon chopped green pepper 1 teaspoon minced onion ¾ teaspoon salt ¼ cup milk 3 eggs, slightly beaten 1¼ cups tomato juice 2 tablespoons butter 2 tablespoons flour ½ teaspoon sugar Salt and pepper to taste

Combine cottage cheese, rice or cooked noodles, meat, green pepper, onion, salt, milk and eggs and blend. Fill well oiled custard cups with the mixture and set in a shallow pan of water. Bake in a 350° F. oven for about 45 minutes, or until a knife inserted in the center comes out clean. Unmold and serve with tomato sauce.

SAUCE