Recipe - Identifying And Handling Spoiled Canned Food

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These are some cool ideas for using cottage cheese I found ages ago in a
magazine.

Pasta Alfredo: Blend until smooth: one part skim milk to four parts
cottage cheese, some grated Parmesan, a little fresh dill, nutmeg and black
pepper. Toss with hot wholewheat pasta.

Salad dressing: 2 tablespoons cottage cheese, 2 teaspoons oil, 2 teaspoons
applecider vinegar, 1 teaspoon lemon juice, One fourth teaspoon oregano, a dash
of garlic powder.

WhippedCream substitute: Whip at high speed 1 cup cottage cheese with 2
tablespoons any kind of unsweetened frozen fruitjuice concentrate until
peaks form. Serve immediately. (My favourites are pineapple or lemon
concentrate. )

Sour cream tastealike: In blender, process One half cup buttermilk, yogurt or
skim milk with 1 tablespoon fresh lemon juice. Gradually blend in 1 cup
cottage cheese until consistency is right. (I find the yogurt works best
for this. )

Lowcalorie cream: Blend together equal parts lowfat cottage cheese and
vanilla yogurt. Even lower in calories: Use plain yogurt, vanilla extract,
and Sweet `N Low (or equivalent). Refrigerate at least 8 hours before
using. Serve over fruit.

Imitation cream cheese: Blend 1 cup lowfat cottage cheese and One fourth cup
plain yogurt; add a teaspoon or more of skim milk, as needed, for
creamcheese consistency.

I keep mucking around with amounts and seasonings and have ended up with
some really strangelooking concoctions. If anyone has any other
suggestions or methods, please share!

Recipe By : Lee Krone LKRONE@MCCARTHY. CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini