Gary wrote:
> wrote:
> >
> > My mom would often make garden vegetable cottage cheese; add grated
> > carrot, minced celery, minced radish, minced bell pepper, minced
> > celery, minced curly leaf parsley, sliced green onions, diced
> > cucumber, and whatever veggies one likes, toss gently and serve
> > with a pepper mill. Sometimes topped with a dollop of sour cream.
> > Presented on a lettuce leaf. Sometimes garnished with tinned
> > sardines, sliced hard eggs. I prefer this to adding fruit.
>
> I plan to try a few more toppings first. Bottom line is that I
> always taste something new to me plain first. I like to know what
> I'm starting with then build on that good taste. If plain is a
> fail then all other toppings are just to make a blah food taste
> better.
>
> For this reason, I'll try things with this cottage cheese but
> won't every buy it again. Not that it's bad, it's just not
> something I'll repeat. Plain cottage cheese is a fail in my
> household.
Thats ok. The world would be boring if we all liked the same things.
BTW, it lasts a long time in the fridge and you can cook with it if you
want to try that. Cottage Cheese is a common replacement for Ricotta.
I sometimes make a mock lasagna that can be all vegetarian (with
cheese, just no meat added).
Lots of variation but here is the basic format:
3 cups cooked elbow pasta, drained
1.5 cups tomato sauce with lots of seasoning
1 cup cottage cheese
1/2 cup 'other cheese' such as is handy
Optional: 1 cup cut up bell pepper, onion, summer squash (mix and match)
Prepare and drain pasta. Spread 1 cup at the bottom of lightly greased
cassarole and add 1/3 of the seasoned red tomato sauce. Add 1/3 cup of
cottage cheese then 1/3 cup of the optional additions. Repeat to 3
layers and top with 'other cheese'. Bake uncovered 30minutes at 375F.
Makes a little over 4 1cup servings.