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Fancy and Versatile Cottage Cheese

The Cottage Cheese Cookbook
Kaufman
1967

Gotta love the versatility of cottage cheese! Who knew? As you can see from the pages, the food looks absolutely delicious! I think it is all the black and white photography. (The cottage cheese is the white stuff, in case you need help identifying.)

Be sure to check out the recipe for the Cottage Cheese Salad Mold. I dare anyone to make and eat this. Unfortunately, there is no photograph of said dish, since it would probably induce vomiting. Aside from those few who feel that cottage cheese is underappreciated in the cookbook world, I think it would be in the best interests of everyone if we let this book go.

Mary

More Food Fear Factor Recipes from ALB:

It’s Congealed!

Your Friend Mayonnaise

Salmon Jell-o Anyone?

Sandwiches from Hell

 

 

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18 Responses to Fancy and Versatile Cottage Cheese

  • I love how they think you might want to top a recipe that has French dressing as an ingredient with more dressing. Also that they don’t suggest a type that might actually work with that mixture.

  • I’m very sorry I read this before lunch. Blech…..

  • My Mom makes lasagna that contains cottage cheese. It’s a travesty.

    • How? It doesn’t taste that much different from ricotta cheese, which looks to be just a fancy cottage cheese.

      My mom used cottage cheese, turkey meat, and spinach in her lasagna and it tastes delicious. And this is coming from someone who hates Italian food.

  • I do like cottage cheese, but this? Umm…yeah. I’ll get back to you on this.

  • Be sure to check out the recipe for the Cottage Cheese Salad Mold.
    Recipes with “mold” in the name always make me uneasy, as they lead to mental pictures of the dish sitting in the refrigerator for a very, very long time. But studying the recipe only brought me to grief. Can anyone figure out the gelatin-and-double-boiler part? It comes after dissolve-in-cold-milk, but before mix-with-hot-milk, so just how many gelatin stages are there?

    • Apparently you are only “softening” the gelatin in the cold milk. Then you actually dissolve it in the double boiler — it does not say what liquid you are using, though. Confusing.

  • I would have thought those burger sandwiches were some version of creme cookies if it wasn’t for the photo caption.

  • Well I have eaten a cottage cheese gelatin sala but luckily it wasn’t this one. It involved lime Jello, cottage cheese, and crushed pineapple if i remember correctly.

    • Donna Jo – I’ve had that lime gelatin/ cottage cheese salad too, and it is really quite good. I have serious doubts about this one with the French dressing though.

  • Yeah, the lime jello, cottage cheese ick had that at every church potluck when I was a kid.

  • Because my mom collects old cookbooks and I like cottage cheese I thought I’d see if this one is available anywhere. What I found instead is there is a more up to date (2003) version.

    https://www.amazon.com/Cottage-Cheese-Cookbook-101-Recipes/dp/1563831589

  • According to the back cover, this person is also responsible, in whole or in part, for the Hot Dog Cookbook and other similarly questionable affairs de stomache.

  • I’m intrigued by the cake on the cover. How about posting the recipe

  • Cottage cheese is yummy* *but it has to be the right kind of cottage cheese; too many kinds taste like wallpaper paste, or else have too much sodium (which I have to watch for health reasons). I swear by Nancy’s brand, which can be found @ Whole Foods or co-op groceries