I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Saturday, January 9, 2016

Dip for Vegetables

2 cups cottage cheese (1 pint)
1 medium onion, chopped
2 green onions, chopped
Salt, white pepper, parsley, paprika

Process cheese and onions in blender or food processor until smooth.  Season to taste with salt and pepper.  Place in serving bowl.  Sprinkle with chopped parsley and paprika in decorative pattern.  Cut raw vegetables in dipping-size pieces and arrange around the bowl of dip on a large platter.  Vegetable suggestions:  Carrots, celery, green pepper strips, cherry tomatoes, raw turnips, parsnips, radishes, snow peas, zucchini, green onions, cucumber spears, mushrooms.

 Dips are so common these days, but back in the 1960s when I first tasted this dip at a legal secretaries' convention in Bradenton, I thought it was very "mod" with all the beautiful vegetables on the plate.

 
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