Jewish Meals
COTTAGE CHEESE IN HOT
DISHES
Cottage cheese is one of our
food blessings. When we are try-
ing to lose weight or keep our
figures perfect, it is one of our
stand-bys. When we make some of
grandma's traditional dairy mai-
chels such as kugels or blintzes,
cottage cheese is one of the indis-
pensable ingredients. In hot
weather, nothing is more refresh-
ing than a salad of fruits or vege-
tables with creamy cottage cheese.
Yet when we want a hot dairy
meal on a cold winter's day, cot-
tage cheese blends so well with
so many other foods that it can be
used in dishes from appetizer to
dessert.
Since cottage cheese is a con-
centrated milk food, it contains
RAINBOW
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FOR YOUR
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OR SOCIAL FUNCTION
Exclusive Caterers at:
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Dates Left for 1965
L 1 3-3342
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(Copyright, 1965. JTA, Inc.)
much of the valuable nutrition of
the skimmed milk from which it is
made. Although some cream is
usually mixed with the curd before
it is marketed or consumed, we can
have it with no added cream, as
in pot cheese or farmer cheese.
When it contains 4 per cent or
more of fat, it is called creamed
cottage cheese. Cottage cheese is a
fine source of protein, calcium,
and phosphorous, yet it is so low in
calories that even the creamed
style contains only about 29 to the
ounce.
Our recipes for today are two
baked dishes, just right for winter
eating, which contains not only
cottage cheese, but the extra pro-
tein goodness of American style
cheese. The first is a noodle bake
resembling a meatless lasagna, but
it is somewhat less firm and more
"saucy." A good main dish for
lunch, supper, or a milchig dinner,
it should always be served with
a tossed salad to which an Italian
style dressing has been added. In
making the bake, cook, but still
until they are tender, but still
slightly firm, as they will continue
to cook while the dish is in the
oven. For a small family, make
half the recipe and bake it in a
6x8x1 inch dish.
The second recipe, Cott age
Cheese-Corn Pudding, is also a fine
choice for lunch or supper. Light
and delicate, it could be served by
itself or as a side dish with broil-
ed or sauteed fish. When it is
ous settlers of Israel in the 1880s
struggle, suffer and finally re-
joice in their new homeland.
Tickets will be available at the
center cashier the night of the
showing.
Center to Present
`They Were Ten
1st All-Israeli Film
By M ILDRED GROSBERG BELLIN
I served alone, deviled eggs would
add extra heartiness. A tossed
salad blends well with the pudding
"Heym Hayti Assara (They Were
as well as with the bake.
Ten)," Israel's first full-length
TWO-CHEESE NOODLE BAKE
4 cups cooked, broad or medium
noodles
2 cups home-made or commercial
spaghetti sauce (parve)
1 teaspoon Italian seasoning
1 lb. creamed cottage cheese
6 ozs. sliced American style cheese
Cook the noodles in boiling, salted
water only until tender-crisp, and drain
thoroughly before measuring. Blend the
spaghetti sauce with the Italian season-
ing and spread one-third of it evenly
over the bottom of an 8x1 inch baking
dish. Cover evenly with one-third of
the noodles. Press the cottage cheese
through a sieve. Arrange half evenly
over the noodles. Cut each slice of the
American style cheese into 3 strips, and
arrange half of them over the cottage
cheese. Repeat these layers, using an-
other one-third of the sauce, another
one-third of the noodles, and the re-
maining cheese. Top with the remain-
ing noodles and spread the rest of the
sauce over all. Bake at 350 degs. F. for
35 minutes. This amount makes 6 por-
tions.
COTTAGE CHEESE-CORN PUDDING
1",, cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons sugar
cup grated American style cheese
2 tablespoons grated onion
2 well-beaten eggs
2 cups creamed cottage cheese
2 cups cooked, well-drained whole
kernel corn
Gradually blend the milk into the
flour, then strain into a mixing bowl.
Press any lumps through the strainer.
Add the salt, sugar, onion, and eggs, and
beat until well-blended. Blend in the
cottage cheese and corn — canned, or
cooked fresh or frozen corn may be
used. Pour the mixture into a buttered
VA quart baking dish. Spread the
grated cheese evenly over the surface,
and bake at 325 degs. F. for about 40
minutes, until nicely browned. This
amount serves 4 to 6.
feature film, will be shown 8
p.m. Sunday at the Jewish Center.
This will be the only Detroit
showing of this motion picture,
directed by Baruch Dienar. Cri-
tics around the world have praised
this story of early life in Israel.
The Hebrew film, with English
subtitles, shows how the courage-
THE DETROIT JEWISH NEWS
Friday, March 5, 1965-21
T liGrant
INCORPORATED
rtistry
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