"When cheese gets it's picture taken, what does it say?"

Cheese Puffs
Cottage Cheese Patties


36 Ritz Crackers, coarsely crushed (about 1-1/2 C crumbs)
1 (8 oz) package sharp cheddar cheese, shredded (about 2 Cups)
1 (4 oz) can sliced mushrooms, drained
4 eggs, slightly beaten
2 C milk
1 T onion powder
1 T parsley flakes
1/4 t poultry seasoning

In creased 60-cup souffle dish, combine Ritz Crackers, cheese and mushrooms. In medium bowl, with electric mixer at medium speed, beat together eggs, milk, onion powder, parsley and poultry seasoning. Pour over cracker mixture. Bake at 350 for 1 hour and 10 minues or until puffed and lightly browned. Serve immediately.

Flecked with bits of carrot, green pepper, and onion

salad oil
1 medium tomato, cut into 6 wedges
3 T grated carrot
3 T minced green pepper
3 slices white bread
1 8-ounce container cottage cheese
1/2 t grated onion
1/8 t salt
1/8 t oregano
1/3 C dried bread crumbs

In 10-inch skillet over medium heat, in 1 T hot salad oil, heat tomato. Keep warm. Reserve 1 tablespoon each of carrot and green pepper. Into bowl, tear bread into small pices. Stir in cheese, onion, salt, oregano, and remaining carrot and pepper, shape into two 1/2-inch thick paties; coat with bread crumbs.

In same skillet over medium heat, in 3 tablespoons hot oil, cook patties about 4 minutes or until lightly browned on both sides. Garnish patties with reserved carrot and green pepper. Serve with tomato.

YIELD: 2 servings

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