| 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.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”