On 4/25/2013 6:44 PM, Melba's Jammin' wrote:
> In article >,
> "Polly Esther" > wrote:
>
>> I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
>> the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm really not
>> familiar with cottage cheese; only had it served to me sort of plopped atop
>> a pear or peach half. It's surprising how sour the recipe turned out. The
>> cottage cheese is by Kraft and the 'use by' date is May although, of course,
>> I don't know if it was kindly treated before purchase. Does cottage cheese
>> have a sour taste? and what could I substitute if so? Polly
>
> I probably would have skipped the cottage cheese and used sour cream.
> Someone else might have used cream cheese.
>
I have occasionally made this butter substitute. Here I have to say I
substitute Neufchatel for cream cheese. Brought to you by the department
of redunency department. First posted here in 2000:

8 oz. pkg. non-fat cream cheese or Neufchatel
3 cloves garlic, minced
1/2 Tbs. finely minced chives (or fresh parsley)
dash celery salt
dash onion powder (you could substitute dried minced onion)
dash paprika

Let the cream cheese stand at room temperature until soft. In small
mixing bowl, blend together remaining ingredients with a spoon until
mixed thoroughly. Cover and chill. Mixture keeps in the refrigerator
about 2 weeks.

Hmmm, this fits in with the "how long would you store leftovers thread".
Except this isn't leftovers. It's like herbed butter. Kept
refrigerated it lasts just fine. It's very tasty on baked potatoes.
Also on steamed green beans or broccoli. I haven't made this in a few
years. I'll have to add Neufchatel to my grocery list. It's one of
those things I just don't think about often.

Jill