| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauce |
6 |
Servings |
INGREDIENTS
| 1 |
ct |
(12-oz) low-fat cottage cheese |
| 1 |
cn |
(5-oz) evaporated skimmed milk |
| 1/2 |
c |
Shredded Cheddar cheese |
|
|
Freshly ground pepper |
INSTRUCTIONS
In blender, combine cottage cheese and milk; process until smooth. In
small saucepan, heat mixture over medium-low heat, stirring constantly. Add
cheese and pepper; stir until cheese melts. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”