| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dip | 8 | Servings | |
INGREDIENTS
| 2/3 | c | Grated carrot |
| 1/4 | c | Minced onion |
| 1/4 | c | Chopped cucumber |
| 1/4 | c | Chopped celery |
| 1/4 | c | Minced green bell pepper |
| 1 | ct | (8-oz) low-fat cottage cheese |
| 2 | tb | Lemon juice |
INSTRUCTIONS
Combine vegetables, mixing well. Puree cottage cheese in blender and add lemon juice. Put in mixer and beat until fluffy. Fold in vegetables; chill several hours. Makes 3 cups. NOTE: For a party sandwich, spread on thinly sliced bread, top with second slice of bread, trim off crusts and cut into 3 long strips. NEWSPAPER ARTICLE, FROM "COOKING TO YOUR HEART'S CONTENT" 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.
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