Cottage Cheese Sandwiches

Cottage Cheese Sandwiches

If you have had cottage cheese sandwiches at any point in your life, you already know what a low calorie delight these sandwiches can be. If not, you are in for a pleasant surprise. The combination of cottage cheese and orange marmalade on grilled bread is really quite good! When I make these, I enjoy using sourdough bread, but feel free to use any favorite sandwich bread.

This is, of course, assuming you like cottage cheese. If you don’t, this sandwich probably isn’t for you.

The original recipe for cottage cheese sandwiches was actually called, “Cottage Cheeselade Sandwiches“.  This recipe that I have dates back to the 1930s. I found it in my Grandma’s recipe collection and the memories of these tasty delights came flooding back. Best of all, it’s quite a low fat sandwich and a meatless one to boot1

Below the cottage cheese sandwiches recipe is a screen shot from the pamphlet the recipe was in. The pamphlet is called, “New ways to serve creamed cottage cheese“. Based on one of the picture ads inside, I believe it was put out by a company called Bowman Dairy Company.

Cottage Cheese Sandwiches Recipe

Spread bread, sliced for sandwiches, with seasoned creamed cottage cheese. Over this spread a layer of orange marmalade and cover with another slice of buttered bread. Press the slices firmly together and toast sandwiches immediately before serving. Cut into any desired shape and serve.

Cottage Cheese Sandwiches

What is Creamed Cottage Cheese?

Creamed cottage is cottage cheese that has had cream added. This is the kind your normally find. This is different from dry curd cottage cheese. Dry curd cottage cheese has no cream added and is dry and crumbly. As you’ve seen, the above recipe calls for seasoned cottage cheese. If you cannot find any or just don’t have it on hand, following is a very good recipe for seasoning your own cottage cheese. This recipe is quite tasty when used for the cottage cheese sandwiches.

Homemade Seasoned Cottage Cheese Recipe

Ingredients

Crackers with Seasoned Cottage Cheese
Crackers with Seasoned Cottage Cheese

1/4 teaspoon celery salt
1/2 teaspoon Accent seasoning
1 (16 ounce) carton small curd cottage cheese
3/4 teaspoon granulated sugar
1/4 teaspoon caraway seeds
1/4 teaspoon white pepper
1 tablespoon fresh chives
Buttermilk

Directions

  1. Combine all the ingredients in a glass serving bowl. Stir well to combine.
  2. Adjust seasonings if needed. Add buttermilk as needed. Stir to desired consistency.
  3. Cover and keep chilled.

In addition to the sandwich, serve with vegetable sticks, bagels, crackers, tortilla chips etc.

The Original Recipe: Cottage Cheeselade Sandwiches

Original Cottage Cheeselade Sandwiches Recipe
Cottage Cheeselade Sandwiches Recipe

 

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Crock Pot Brunswick Stew Recipe

Direct from Virginia: Crock Pot Brunswick Stew Recipe

A friend from Virginia shared this Crock Pot Brunswick Stew Recipe with me. I finally got around to it and let’s just say it exceeded my expectations! I also thoroughly enjoyed learning a bit about the history of this healthy and hearty stew. Below the recipe I’ll share a snap shot of a sign that shares the story.

Never having the opportunity to visit Brunswick, Virginia, the picture came from my friend, who does not wish to be named on the Internet, but was thrilled I wanted to share the recipe.

Obviously, this recipe is not made the same way Brunswick Stew originally came to be!

As the old saying goes, without further ado…

Crock Pot Brunswick Stew Recipe

Ingredients for Crock Pot Brunswick Stew RecipeBowl of Crock Pot Brunswick Stew Recipe
3 medium onions, cut into thin wedges
2 pounds chicken breasts or thighs, boneless, skinless, cut into 1 inch pieces
1-1/2 cups diced cooked ham (8 ounces)
1 (14.5 oz.) can diced tomatoes (do not drain)
1 (14 oz.) can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 (10 oz.) package frozen sliced okra (2 cups)
1 cup frozen baby Lima beans
1 cup frozen whole kernel corn

Directions

  • In a 3-1/2 to 4−quart crock pot place onion.
  • Top with chicken and ham.
  • In a small bowl combine tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce.
  • Pour over chicken and ham.
  • Cover and cook on low heat setting for 8 to 10 hours. If cooking on high heat, cook for 4 to 5 hours.
  • Add okra, Lima beans, and corn to crock pot.
  • If using low heat setting turn to high heat setting. Cover and cook 45 minutes more or
    until vegetables are tender.

Sign From Brunswick County, Virginia

Sign from Brunswick Country Virginia
Sign from Brunswick Country Virginia

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The Secret in Making Light Biscuits

From Calumet Baking Powder: The Secret in Making Light Biscuits, circa 1922

The secret in making light biscuits comes from a cookbook that originally belonged to my grandmother. The cookbook is from 1922 and cost at that time, cost one dollar!

I’ve been going through mountains of old recipe books, pamphlets and hand written notes and find myself fondly remembering some of the dishes, foods and treats I ate as a child.

Biscuits are no exception and no one made them like Grandma! I don’t know for sure if the following recipe is the one she used, but I tried it and they were – literally – mouth watering.

This particular cookbook was created by the manufacturers of Calumet Baking Powder. A screen shot of the books page is below, and the picture of the finished biscuits is also from the cookbook.

The Secret in Making Light Biscuits

Anyone can make good biscuits by following the four principles which govern their production:

  1. Cut in the shortening, as the heat of the hands melts the shortening and more flour gets worked into the dough, toughening it.
  2. Have a very soft dough. Add just enough liquid to combine the flour and dough. Use cold milk or very cold water. Keep dough cool.
  3. Bake in a very hot oven at 450 degrees for about fifteen minutes, depending on size of biscuits.
  4. Use Calumet Baking Powder.

While kneading is good for yeast bread, it will ruin biscuit dough. A stiff baking powder dough kneeded and worked will make poor biscuits, while a soft dough handled lightly will make them tender, light and palatable.

The Biscuit Recipes

Fresh baked biscuits on a plate

Calumet Biscuits Recipe

Ingredients
4 cups flour
4 level teaspoons Calumet Baking Powder
4 level tablespoons butter or lard
1-1/2 cup milk
1 level teaspoon salt

Directions
Sift flour once, then measure, add salt and baking powder and sift three times, rub shortening in with fork or spoon, add milk, mix lightly, turn out on a well-floured board and roll or pat one inch thick, cut and bake in a quick oven (450 degrees) fifteen to seventeen minutes.

Twin Biscuits Recipe

Make dough as for Calumet Biscuit. Roll a little less than half an inch in thickness. Brush over with melted butter, and put together in pairs. Bake in quick oven twelve to fifteen minutes at 400 to 450 degrees.

A Screen Shot of the Cookbook Page

(Click to view image at a larger size)

The Secret in Making Light Biscuits
The Secret in Making Light Biscuits

 Keep Your Biscuits Fresh

Now that you’ve made these melt-in-your-mouth light biscuits, be sure to keep them fresh while serving! Do so by keeping a piece of blotting paper at the bottom of the container of biscuits. It will keep your biscuits fresh for a longer period of time.

Keep biscuits fresh
Keep Biscuits Fresh

You may also like the Light and Fluffy Biscuits Recipe from our sister site, Belly Bytes.

Vegan Pesto Recipe

Vegan Pesto Recipe

Originally, pesto was tons of herbs flavored with a bit of cheese, unlike today’s basil-flavored cheese stuff.  So here is an easy to make vegan pesto recipe. Instead of the Parmesan cheese you may use brewer’s yeast, or soy/rice Parmesan, or a mixture of both.

Vegan Pesto Recipe Ingredients

100 percent vegan pesto recipe
1 bunch fresh basil (a nice full handful)
3/4 cup pine nuts
5 whole cloves garlic
1/2 tsp salt
Several fresh grinds of black pepper, or 1/2 tsp already ground
2 ounces tofu
1/4 cup yeast or soy parm
3/4 cup extra virgin olive oil

Directions:

  1. Combine all ingredients except oil in the bowl of a food processor.
  2. Process until semi-smooth.
  3. With processor running, add oil in a continuous stream.
  4. Toss with pasta, serve on toasted bread with tomatoes, etc.

Vegan Pesto Recipe NotesMan Taking Quiz

  • All of these amounts are approximate. Adjust them to your own taste.
  • This sauce freezes well.
  • Walnuts or almonds can be used in place of the pine nuts.
  • If you like a lot of garlic, add as much as you want, but the more garlic you add the longer you should let it sit before eating.
  • Pesto keeps very well and is delicious the next day.
  • Never heat pesto sauce – the basil will turn black and taste bitter.

Recommended Vegan Cookbook

Chloe’s Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics – “If you think a healthy vegan diet means giving up pasta in creamy sauce, cheesy pizza, and luscious tiramisu, think again!” This cookbook comes highly recommended by vegans and non-vegans!

Mini Cream Puffs Recipe

Mini Cream Puffs Recipe: A Great Appetizer for the Holidays

This mini cream puffs recipe I’m sharing with you today was (again) from my grandmother’s collection of very old recipes. Sources varied from pamphlets to books of all kinds, to recipes clipped from newspapers.  She made these at Christmas time as appetizers and everyone just loved them!

I’ve adapted the mini cream puffs recipe to “modernize” it, as I watched her create these tasty treats many times.

Below the recipe I’ll add a scanned copy of the original mini cream puffs recipe. 🙂

Mini Cream Puffs Recipe

Shredded cheese

1/2 cup butter
1/4 cup water
1/4 cup flour
2 eggs
1/2 cup grated cheese
Whipped cream

  1. Put water and butter in a small saucepan over high heat. When it boils, quickly stir in flour.
  2. Remove from the heat, add grated cheese and unbeaten eggs, one at a time.
  3. Beat thoroughly and drop by teaspoonfuls into small (mini) muffin cup pans.
  4. Bake at moderate heat (350 degrees) for approximately 20 minutes.
  5. Fill puffs with whipped cream that has been seasoned with salt, paprika and grated cheese.
  6. Serve with tea or salad.

As promised, here’s a scan of the original recipe:

(Click the pic for a larger view)

Mini Cream Puffs Recipe

Here’s to hopes you will find these as enjoyable as my family has!

If you enjoy cooking with grit, may we recommend The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations? This cookbook is a fantastic collection of recipes, photos, and homespun humor to help you celebrate all through the year.

 

Magic Mayonnaise Recipe

Magic mayonnaise recipe – once pegged as marvelous Magic Mayonnaise!

Back in the 1930s, Eagle Brand Sweetened Condensed Milk became a common staple in a housewives kitchen. One of those housewives was my Grandma. She actually made this mayonnaise herself and said she felt like she was cheating. It was too easy!

I found the recipe tucked away in my “Grandma’s Recipes” file and hoped others might enjoy it. I do believe the recipe originally came from Eagle Brand. It was printed in a booklet that came out in the 1930s. The booklet is called:

“MAGIC! THE MOST AMAZING SHORT-CUTS IN COOKING YOU EVER HEARD OF.”

Healthy foods with bottle

Magic Mayonnaise Recipe

1/4 cup vinegar or lemon juice
1/4 cup salad oil or melted butter
2/3 cup Eagle Brand Sweetened Condensed Milk
1 egg yolk
1/2 teaspoon salt
Few grains cayenne
1 teaspoon dry mustard

Place ingredients in a pint jar in the order listed. Fasten top on jar tightly and shake vigorously for two minutes. The mixture will blend perfectly.

If thicker consistency is desired, place jar in refrigerator to chill before serving.

Note: This mayonnaise my also be made by stirring ingredients together in a bowl.

Recipe makes 1-1/4 cup magic mayonnaise.

To Double the Magic Mayonnaise Recipe

The recipe may be doubled by using one whole egg in place of the egg yolk and doubling all other ingredients. This will make 2-1/2 cups magic mayonnaise.

The mayonnaise recipe given above will carry an additional cup of oil if this flavor is particularly liked. The vinegar may also be increased by up to 1/2 cup.

Women sharing magic mayonnaise recipe
Image from a 1930s publication.

 

“Women everywhere are amazed when they see this magic for the first time. In a few minutes, the most “difficult” salad dressing is made!”

Ajowan Spice in Your Cooking

Ways to Use Ajowan Spice in Your Cooking

We recently created  a post about Ajowan  – ( Ajowan Spice – Tasty Healing Powers ). I’ve had some  requests regarding ways to use Ajowan spice in your cooking, so let’s do it!

Ajowan Spice in Your Cooking

With its strong thyme and anise-like flavor, a little ajowan spice in your cooking can go a long way.
Ajowan spice must always be cooked. The raw seeds have a numbing effect. Cooking will remove the numbing effect. The longer ajowan spice cooks, the mellower it becomes. To enhance the flavor, first fry it in a little oil until it deepens in color.

The small ajowan seeds are chewable, so you needn’t grind them. Ajowan lovers generally prefer the crunch that whole seeds add to a dish. But if you’d rather grind the seeds, dry roast them first. The seeds are tender and easily broken with the fingers, so you can get a fine powder using a mortar and pestle.

Ajowan spice is best known for the flavor it imparts to breads, biscuits, and desserts.

Ajowan spice also blends nicely in chutneys, relishes, and pickles.

Here are a few suggestions for experimenting with ajowan spice in your cooking:Ahowan spice seeds

  • Add it to meat and fish curries, lentil stews, and potato casseroles. Remember that the flavor will mellow with cooking, so feel free to add more than pinch in these dishes.
  • Dry roast ajowan seeds and add them to trail mix or spiced nut blends.
  • Add a pinch to homemade bread and pastry doughs. It gives piquancy to the pastry crust of a chicken potpie
    or other meat pies.
  • Sprinkle seeds on top of steamed or stir-fried vegetables.
  • Blend roasted seeds into a compound butter for sauteing vegetables.
  • Fry in oil and combine with garlic, ginger, and turmeric to make a stir-fry

Buy Ajowan

Ajowan is inexpensive but somewhat hard to find locally. Indian markets and possibly some specialty spice shops may carry the product. Online, Amazon is your best bet – we recommend Ajwain Seeds.

Ajowan seeds

The Hamburger is 110 Years Old

Did you know the popular hamburger is over 110 years old!?

Perhaps not the most useful fact, but the history of the hamburger is quite interesting! The hamburger may have come from unremarkable beginnings, but it has risen to an icon of American cuisine.

A hamburger

While there is some debate over the origin of America’s Favorite Sandwich, most food historians agree that the hamburger made its official debut at the St. Louis World’s Fair in 1904.

Hamburger History

Back in the 1880’s, a man named David Fletcher (“Old Dave”), served an unnamed sandwich. It was a simple ground beef patty between two slices of freshly baked bread, spread with a mustard-flavored mayonnaise and topped with sliced onion and cucumber pickles. In 1904, Davis traveled to the St. Louis World’s Fair where he sold this sandwich from “Old Dave’s Hamburger Stand” on the midway.

The name “hamburger steak” had been used in America since the early 1800’s to refer to chopped beef patties cooked in the style of Hamburg, Germany, so the new sandwich became known simply as a “hamburger”.

And  the rest, as the old saying goes, is history! Now generations have enjoyed this humble sandwich in an endless amount of variations.

Want to add a little twist to your burgers?

Get some ideas with the article, – Building Global Burgers.

Quick Burger Cooking Tip

Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done.

Whole Tomatoes in a Jar

Whole Tomatoes in a Jar Background

When my grandma passed, her cookbook collection and shoe box full of clipped recipes and notes were all given directly to me, as I was the only one in the family left who enjoyed cooking and baking.

In her collection, she also had clips from her mother, my great-grandmother. Some had become so tattered they could barely be read, others were in German and some just had some hand written notes on them. On the recipe I’m about to share, there was a date written above it of November, 1920. I don’t know if that date is the date this recipe was obtained by my great-grandmother, or if it was the year she tried it for the first time. Some of her notes that could still be read did note dates she tried a recipe and while this is only a guess, I think that is probably the case with the following recipe for storing up tomatoes for the winter.

Okay, enough reminiscing! I’ve typed out the whole tomatoes in a jar recipe and scanned the faded copy into an image, which I did my best to make easy to read – I personally have not tried this method so I can’t speak for or against it; however, I just thought it was fascinating to learn some of the methods used so long ago and felt it was definitely something to share. Hoping you will enjoy, as well!

Whole Tomatoes, for Winter Use

“Fill a large stone jar with ripe, and perfectly sound, whole tomatoes, adding a few cloves and a sprinkling of sugar between each layer. Cover well with one-half cold vinegar and one-half water. Place a piece of thick flannel over the jar, letting it fall well down into the vinegar, then tie down with a cover of brown paper. These will keep all winter, and are not harmed even if the flannel collects mould.”

Whole Tomatoes in a Jar for Winter Use Recipe and Instructions
Whole Tomatoes in a Jar for Winter Use

For more information and history on tomatoes, see Gratifying Tomatoes on our sister site, Belly Bytes.

An 1869 Root Beer Recipe

Root Beer

During the week of May 9th in 1876, the Philadelphia Centennial Exhibition was opened and sassafras flavored Hires Root Beer was introduced to a thirsty nation. Hires became wildly popular. You can read more about both Hires and their success with Root Beer from the Iowa Digital Library, Hires’ Root Beer 1891.

In 1869, the following recipe for home made root beer became widespread and exceedingly popular  – but we don’t know where it originated, unfortunately.

1869 Root Beer Recipe

For each gallon of water take 1/2 ounce each of hops, burdock, yellow dock, sarsaparilla, dandelion and spikenard roots, bruised. Boil about 20 minutes and strain while hot. Add 8 to 10 drops of oils of spruce and sassafras mixed in equal proportions. When cooled to a warm temp, add 2 to 3 tablespoons yeast, molasses, 2/3 pint, or white sugar 1/2 pound. Put the mix in a jar, with a cloth covering it, let it work for 2 to 3 hours, then bottle and set in a cool place.

869 Root Beer Recipe
1869 Root Beer Recipe

 

Sassafras

The roots of Sassafras can be steeped to make tea and were used in the flavoring of root beer until being banned by the U. S. Food and Drug Administration (FDA) in 1960. Subsequently, both Canada and the United States have passed laws against the sale of any consumable products (beverages, foods, cosmetics, health products such as toothpaste, and others) that contain more than specific small amounts of safrole. Most home brewers are now making home made root beers from commercially sold root beer concentrates.