“Kitchen Krafts,” Friend, May 1981, 17
Kitchen Krafts
Cottage Cheese-Potato Casserole
2 cups cottage cheese
2 tablespoons oil
2 tablespoons whole wheat flour
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon minced onion
1/4 teaspoon thyme
6 medium potatoes, cooked and sliced
6 tablespoons milk
1/2 pound monterey jack cheese, grated
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Mix together cottage cheese and oil. Set aside.
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Combine flour and seasonings.
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Place 1/2 of sliced potatoes in oiled 1 1/2 quart casserole dish, then cover with cottage cheese and sprinkle with seasoned flour.
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Add remaining potatoes and then the milk. Sprinkle cheese on top.
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Bake at 350° for 30 minutes. Serves 6.
Whole Wheat Muffins
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, slightly beaten
1 1/3 cups milk
1/4 cup oil
2 tablespoons honey
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Stir together flour, baking powder, and soda in a bowl.
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Mix egg, milk, oil, honey, and flour just enough to moisten mixture.
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Fill twelve oiled muffin cups 2/3 full.
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Bake at 425° for 18–20 minutes.
Apple or Peach Cake
1 beaten egg
3/4 cup plus 2 tablespoons whole wheat flour
1/2 cup vegetable oil
1/2 cup honey
1/2 cup raisins
1/2 cup finely chopped nuts
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla
2 apples or large peaches, diced
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Mix all ingredients in a bowl except apples or peaches.
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Fold in fruit.
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Bake in oiled 2″ x 8″ round pan at 350° for 50 minutes.
Illustrated by Shauna Mooney