2 eggs, beaten
2 cups cottage cheese
3/4 cup shredded Swiss cheese
2 tablespoons chopped chives
1 can french fried onions
Mix first four ingredients together.
Pour into lightly greased 9″ (23 cm) glass pie pan and bake at 350° F (175° C) for 35 minutes.
Sprinkle onions on top and bake 15 minutes longer. Let stand 5–10 minutes before serving.
4 lettuce leaves
2 cups strawberry yogurt
1 small can Chinese noodles
Place lettuce leaves on four plates.
Peel bananas, and slice onto lettuce leaves.
Spoon 1/2 cup yogurt on top of each salad.
Top salads with noodles.
1 cup margarine
1/2 cup brown sugar, firmly packed
2 eggs, separated
1 1/2 teaspoons vanilla
2 1/4 cups sifted flour
1 1/2 cups chopped walnuts
Candy Eggs (see recipe)
Cream margarine with brown sugar, then stir in egg yolks and vanilla. Mix in flour half at a time to form stiff dough.
Beat egg whites until foamy. Spread walnuts out on waxed paper.
With hands, roll dough into walnut-size balls, dip them into egg whites, then roll in chopped nuts and place on cookie sheet. Push thumb in center to make nest.
Bake at 350° F (175° C) for 12 minutes or until lightly golden. When cool, place Candy Eggs in each nest.
2 tablespoons margarine
3 tablespoons light corn syrup
1/2 teaspoon almond extract
2 cups sifted powdered sugar
2 drops blue and 1 drop green food coloring
Cream margarine until soft; mix in other ingredients.
Break off 1/2 teaspoonful at a time and roll into egg shapes.