1-1/4 pound Ground Chuck
1 can 15-ounces Tomato Sauce
1/2 teaspoon Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
1/2 cup Sour Cream
1-1/4 cup Small Curd Cottage Cheese
1/2 cup Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
1/2 cup butter OR margarine – melted
1 1/2 cups all-purpose flour
1 cup chopped pecans
16 oz. cottage cheese
8 oz. cream cheese – softened
1 cup powdered sugar
1 cup sliced fresh strawberries
strawberry glaze OR Hershey’s® strawberry syrup to top
Combine melted butter, flour, and nuts. Press into bottom and sides of a 9″ pie plate. Bake in 350 degree oven for 20 minutes. Cool.
Blend cottage cheese, cream cheese, and sugar in blender until creamy. Refrigerate for 1 hour.
Spread mixture into prepared pie crust. Top evenly with strawberries. Drizzle strawberry glaze or syrup over top.
Refrigerate or freeze until needed.
2 envelopes unflavored gelatin
1/2 cup cold water
1 1/2 cups boiling water
2 (16-ounce) containers cottage cheese
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 1/3 cups flaked coconut
Fresh or canned fruit
In large bowl, sprinkle gelatin over cold water; let stand 1 minute. Add boiling water and stir until gelatin is dissolved.
Add cottage cheese, EAGLE BRAND® and coconut; mix well.
Turn into 2-quart mold or 10-cup fluted tube pan. Chill 4 hours or until set. Unmold onto lettuce. Serve with fruit. Store leftovers covered in refrigerator.