A recipe that calls for a large amoung of cottage cheese.?

Question

My mom works at a grocery store and she sometimes brings home items that are going to be expired because they will be thrown away otherwise and we use them for cooking.
She brought home 4 containers of cottage cheese (22ounces each), two are lowfat and two are regular.

Does anyone know of recipes that call for a lot of cottage cheese? Not too complicated, though.

I'm open to anything because they will go bad soon and my mom doesn't like to throw food away.

Thanks.

Answer 1

Here are a few I hope work for you. This first one is really great!!!

COTTAGE CHEESE NOODLES

8 oz. med. noodles
1 c. cottage cheese
4 oz. cream cheese
1 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
6 green onions, minced
1/2 c. Parmesan cheese, grated

Cook the noodles, drain, replace in the saucepan and keep warm. Beat the cottage cheese with the cream cheese and sour cream. Add the salt and pepper. Fold in the noodles, together with the green onions. Taste for seasoning. Warm for a few minutes over low heat or cold water, stirring with a fork. To serve, place the noodles in a warm dish, sprinkle with grated Parmesan cheese, or serve the cheese in a dish.

COTTAGE CHEESE ROLLS

1 pkg. dry yeast (or 1 tbsp.)
2 1/2 c. sifted all-purpose flour
1/4 tsp. soda
1 c. cottage cheese plus 1/4 c. water
2 tbsp. sugar
1 tbsp. butter
1 tsp. salt
1 egg
2 tsp. caraway seed (opt.)
2 tsp. grated onion

In mixing bowl combine yeast, 1 1/3 cups of the flour and soda. Heat together the cottage cheese, 1/4 cup water, sugar, butter and salt until butter melts; add to dry ingredients. Add the egg, caraway seeds and onion. Beat on low speed in electric mixer 1/2 minute then on high speed 3 minutes. Stir in rest of flour, knead in bowl until quite smooth. Form into a ball and grease the top. Cover with a dish cloth and set in a warm place. Let rise double in bulk, about 1 1/2 hours. Butter 12 muffin tins. Divide dough into 12 pieces making smooth rolls. Let rise until double, about 40 minutes. Bake at 400 degrees for 12 to 15 minutes.

COTTAGE CHEESE SQUARES (TUROS PITE)

1 lb. creamed cottage cheese
6 eggs
4 tbsp. flour
1 lg. can evaporated milk or 13 oz. heavy cream
1 tsp. vanilla
6 tbsp. sugar

Put cottage cheese through a sieve. Beat the eggs and add to cheese. Add flour, vanilla, sugar, and milk, so that when it is all mixed up it just thick and creamy.

BOTTOM AND TOPPING:

20 graham crackers, crushed
4 tbsp. flour
4 tbsp. melted butter
4 tbsp. sugar

Mix this all together.
Put half of crumbs on bottom of pan. Pour on cheese mixture, then cover with rest of the crumbs. Bake at 375 degrees for 30-45 minutes or until knife comes out clean.

Answer 2

Cottage cheese can be substituted in any recipe where it used ricotta cheese, like in lasagne. Also, you can turn cottage cheese into any jello recipe, for example, lime jello mixed with mayonaise and cottage cheese and pineapple tidbits and shredded lettuce is a good salad. Use the pineapple juice from the tidbits in place of the water. Got on line and type in "recipe for Cottage Cheese Dishes or Desserts" and you will get a lot to pick from. Cottage cheese is great on a bed of mixed salad greens with peach slices or pineapple chunks too for a lunch idea.

Answer 3

Yes, you can... I grew up on Cottage Cheese because stores didn't carry Ricotta back in the "old days". I remember Mom putting it in cheese-cloth and straining out most of the water, then stirring in the eggs and Parmesan. I now make my lasagna with both... I prefer the flavor of the Ricotta, but love the texture of the Cottage Cheese !!

Answer 4

INGREDIENTS
10 ounces lasagna noodles
1 1/2 pounds lean ground beef
3 cups cottage cheese
2 eggs
1 teaspoon garlic powder
2 tablespoons dried parsley
salt and pepper to taste
1 (6 ounce) can tomato paste
2 (6.5 ounce) cans tomato sauce
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce.
In a 9x13 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.

INGREDIENTS
2 1/2 cups cottage cheese
2/3 cup shredded Swiss cheese
2 eggs, beaten
1 onion, chopped
1/2 cup soft bread crumbs
1/3 cup frozen chopped spinach, thawed
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine cottage cheese, Swiss cheese, eggs, onion, bread crumbs and spinach. Transfer to an 8x8 inch baking dish.
Bake in preheated oven for 40 minutes. Let stand 10 minutes before cutting into squares.

INGREDIENTS
1 (16 ounce) container cottage cheese, drained
4 roma (plum) tomatoes, chopped
4 green onions, chopped
2 medium cucumbers, peeled and diced
salt and pepper to taste
DIRECTIONS
In a medium bowl, stir together the cottage cheese, tomatoes, green onions, and cucumbers. Season with salt and pepper to taste. Chill until serving.

Answer 5

drain the whey liquid off in a colander or strainer lined with paper towel or cheesecloth or coffee filter. Process in a blender or food processor. Now you have healthier ricotta. Baked ziti, manicotti all come to mind. I have fooled many a hungry crowd with this one, they never knew that they weren't eating ricota.