Kitchen Krafts


Cottage Cheese-Potato Casserole

2 cups cottage cheese

2 tablespoons oil

2 tablespoons whole wheat flour

2 tablespoons parsley

1/2 teaspoon salt

1/2 teaspoon minced onion

1/4 teaspoon thyme

6 medium potatoes, cooked and sliced

6 tablespoons milk

1/2 pound monterey jack cheese, grated

  1. 1.

    Mix together cottage cheese and oil. Set aside.

  2. 2.

    Combine flour and seasonings.

  3. 3.

    Place 1/2 of sliced potatoes in oiled 1 1/2 quart casserole dish, then cover with cottage cheese and sprinkle with seasoned flour.

  4. 4.

    Add remaining potatoes and then the milk. Sprinkle cheese on top.

  5. 5.

    Bake at 350° for 30 minutes. Serves 6.

Whole Wheat Muffins

2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 egg, slightly beaten

1 1/3 cups milk

1/4 cup oil

2 tablespoons honey

  1. 1.

    Stir together flour, baking powder, and soda in a bowl.

  2. 2.

    Mix egg, milk, oil, honey, and flour just enough to moisten mixture.

  3. 3.

    Fill twelve oiled muffin cups 2/3 full.

  4. 4.

    Bake at 425° for 18–20 minutes.

Apple or Peach Cake

1 beaten egg

3/4 cup plus 2 tablespoons whole wheat flour

1/2 cup vegetable oil

1/2 cup honey

1/2 cup raisins

1/2 cup finely chopped nuts

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon vanilla

2 apples or large peaches, diced

  1. 1.

    Mix all ingredients in a bowl except apples or peaches.

  2. 2.

    Fold in fruit.

  3. 3.

    Bake in oiled 2″ x 8″ round pan at 350° for 50 minutes.

[illustration] Illustrated by Shauna Mooney