COTTAGE CHEESE SOUFFLE

1 cup cottage cheese 3 tbsps. flour

% cup buttermilk ¥ tsp. salt

1 cup soft bread crumbs % tsp. baking soda
3 eggs Dash of cayenne

4 tbsps. butter

Melt butter in skillet, add flour, salt and cayenne. Mix
thoroughly, add all the buttermilk at once and stir until
smooth. Then add the cottage cheese, soda and bread crumbs.
Beat the eggs until light and fluffy and add to the cheese
mixture. Pour into a well greased baking dish, and bake for
about 30 minutes at 350 degrees F-. Serve at once with a hot
cheese sauce, made by adding snappy American or Cheddar cheese
to a medium white sauce.

MASHED POTATO AND CHEESE PUFF

4 hard-cooked eggs, shelled %, to ¥ cup cottage
4% tsp. dry mustard cheese chive.

2 tsps. vinegar % tsp. salt

1 tbsp. chopped olives 1/8 tsp. pepper

Mash potato thoroughly with desired milk and seasoning. Blend
about | part cottage cheese to 4 parts potato. Place in cass-
role, dust with paprika and brown in oven. Add chopped parsley
as garnish, before serving. .

FILLETS IN SOUR CREAM

2-1 ib. pkgs. frozen fillets % small green pepper
1 cup Stlverwood’s thick 1 tsp. salt
Sour Cream 1/8 tsp. pepper

1 medium onion

Start oven 400 degrees F. Thaw fillets. Pat dry with paper
toweling. Peel and cut onion into thin slices. Chop green
pepper fine. Mix green pepper with sour cream. Grease a
6-inch by 8-inch baking dish. Place onion slices on bottom
of dish. Arrange. fillets over onion and sprinkle with salt
and pepper. Bake for 15 minutes or until fillets flake easily
with a fork. Remove fish from oven. Preheat the broiler.
Spread sour cream over fish. Place under broiler, 3 inch from
heat, for 5 minutes or until top of the fish is lightly browned
Serve the fish with tiny brown potatoes and green peas. Makes
4 servings.

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