Chilled Tomato Cases

6-8 small-medium tomatoes
200g cottage cheese
1 tablespoon gherkin relish
1 tablespoon Continental Savoury Chicken Supreme Soup

Method: Cut a slice off the end of each tomato and using a spoon scoop out most of the flesh. Chop tomato pulp and mix with cheese, gherkins and soup mix. Season inside of tomato cases with salt, pepper and a little sugar. Pile mixture back into cases. Replace lid or decorate as desired. Chill and serve.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.13.

Fresh Pineapple Dessert

Peel and slice fresh pineapple [centre removed]. Mix the following well:
    Honey
    Chopped nuts
    Cottage cheese
Put into centre of rounds of pineapple and sprinkle with nuts.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Fresh Peach or Pear Appetiser

Serves 4

1/2 fresh peeled peach or pear per person (stone removed).
Filling:
125g cottage cheese
1 tblspn. chopped chives
90g grated fresh ginger
lettuce leaves for serving.

Method: Combine the filling ingredients and mix well. Place a half peach or pear onto a lettuce leaf and fill the cavity with filling mixture. Chill well before serving.

Source: contributed by Jill Eastham in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.7.

Cheese & Vegetable Bake

For each person use:-
60g. cottage cheese
1 egg
80g. grated matured cheese
cooked vegetables of your choice

Method: Mix cottage cheese and egg. Grated cheese can either be mixed in too or sprinkled on top. Butter a ramekin or oven dish. Place cooked vegetables in dish. Pour cheese and egg mixture over. Bake in mod. oven 20-25 minutes.

Source: contributed by Vicki McLean in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.17.

Sandwich Fillings

Cottage cheese, drained crushed pineapple, onion, salt.
Chopped raisins, mashed banana, a little sugar, orange juice.
Dates, chopped orange, nuts and raisins.
Peanut butter, cheddar cheese and chopped raisins.
Grated carrot and chopped raisins over peanut butter.
Cheese or ham with pineapple slices.
Ham or asparagus, or egg (curried).
Tomato and egg.
Chicken, walnuts and tomato.
Vegemite and walnuts.
Salmon and cucumber.
Cucumber (finely chopped), grated onion and mayonnaise.
Cottage cheese, celery, walnuts (grated carrot adds colour).

Source: contributed by Elizabeth M. Keynes in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.5.

Cheese Dip

4 oz cream/cottage cheese
1 finely chopped onion
1 finely chopped green pepper
1 tbs tomato sauce
1 tbs worcester sauce
1 tbs fruit chutney

Method: Beat cheese until smooth, then add rest of the ingredients and mix till smooth.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.74 ['Buffet Party Menu']

Banana Dip with Fruit Crudites

3 medium bananas
350g LF-cottage cheese [low-fat]
150g NF-yoghurt, plain [non-fat]
1 lemon, quartered
2 Tblsp mango chutney
1 tsp mild curry powder
2 Tblsp sultanas

Method: Blend all the ingredients except the sultanas, then stir them in. Garnish the dip with lemon wedges and surround it, on a decorative plate, with crudites:
3 apples, cored and thinly sliced
2 firm pears, peeled, cored and thinly sliced
3 Tblsp lemon juice 

4 stalks celery, cut into fingers
2 carrots, cut into matchsticks
Toss the apples and pears in lemon juice.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.20.

German Cheese

1lb cottage cheese

dob of butter

1/2 teaspoon caraway seeds

1 teaspoon bi-carb soda

1/3 teaspoon salt

Method: Mix cheese and bi-carb soda and put in a pyrex dish and put in a slow oven at 200°C for 2 hours. About 3/4 hour before done, add butter, salt and caraway seeds. When done, place in cheese glass and stir until cool. Serve on crusty bread.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000) p.26.

Christmas Cheesecake

250g mixed dried and glace fruits

3T dry sherry

90g chopped almonds

Grated rind of 1 lemon

400g cottage cheese

125g cream cheese

1/2c castor sugar

3/4c cream (whipped)

2t gelatine

3T lemon juice

Method: Line a 15cm x 27cm lamington tin with alfoil and grease. Chop mixed fruit finely, add almonds and lemon rind and set aside. Beat cheeses in a blender with sherry and sugar. Fold in thickly whipped cream and fruit and nut mixture. Sprinkle gelatine over lemon juice and dissolve over hot water. Cool and stir into cheese mixture. Spoon mixture into prepared tin, cover and refrigerate overnight. Invert onto a serving plate and decorate.

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), pp.26-7.

Celery Fingers

Cut celery in short fingers 2" long.

Filling: Cottage cheese, mayonnaise dressing, finely chopped onion, salt. Mix together and fill celery fingers then sprinkle with grated cheese and a little cayenne pepper or finely chopped parsley.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.4.

Creamy Sesame and Date Balls

225gm cottage cheese

50gm chopped dates

25gm sesame seeds roasted

100gm sesame seeds, roasted and ground

lemon juice.

Method: Mix all to-gether except for raosted [sic] seeds. Form into small balls and coat with sesame seeds. Leave in the refrigerator overnight to harden and develop flavour. Try substituting dates for other dried fruit, for example dried pear.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.21.

Cottage Cheese Pears

4 firm, ripe pears

1&1/2 tablespoons lemon juice

8 oz. cottage cheese

2 tablespoons Mayonnaise

3 tablespoons oil

pinch salt, mustard, pepper & sugar

3-4 oz. lean ham

1-2 tablespoons chopped parsley

Method: Peel, core and halve pears. Blend the oil and lemon juice with seasonings, sprinkle this or just lemon juice over pears to keep them from discolouring. Blend the cottage cheese with diced ham, mayonnaise and chopped parsley. Pile into the halves of the pears, put on lettuce, top with parsley.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.52.

Souffled Salmon Pots

1 220 g can pink salmon, drained and flaked

1 310 g can asparagus cuts, drained, juice reserved

1/4 cup cornflour

3 eggs, separated

1 250 g packet Australian non-fat continental style cottage cheese

1 tablespoon chopped parsley

1/4 teaspoon ground rosemary

1 teaspoon salt

Method: Combine flaked salmon and asparagus together. Season well with salt and pepper. Place in the base of individual oven-proof souffle pots or ramekins. Add sufficient water to asparagus juice to make up one cup of liquid. Gradually blend with cornflour. Place in a saucepan and stir over heat until simmering. Cook gently for 3 minutes. Cool. Beat cottage cheese, egg yolks and seasonings together until smooth. Blend in sauce. Beat egg whites in a clean dry bowl until stiff peaks form. Fold gently into cheese mixture. Carefully spoon over salmon and asparagus. Arrange pots on a baking tray. Bake at 180C for 45-50 minutes or till puffed and slightly brown on top. Serve with crisp tossed salad as a light nourishing luncheon or alternatively as a supper idea. Serves 6.

Source: Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.32.

Basic Dip

1/4 lb cottage or cream cheese

2 hard-boiled eggs

1 tablespoon chopped parsley

Method: Mix together well, then add a little milk until a smooth consistency. Add salt and pepper.

To the above mixture add either:-

1. 1 packet Onion Soup.

2. 1 small tin Asparagus tips, 1 cup chopped celery and 1/2 cup fried bacon.

3. 1 small tin sweetcorn.

4. 1 cup chopped ham.

5. 1 small tin anchovies.

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.2.

Luncheon Salad

3 cups sliced beetroot

2 cups cooked string beans

1 cup French dressing

3 tablespoons mayonnaise

1 cup crushed pineapple

1 lettuce

2.1/4 cups cottage cheese

Method: Marinate beetroot and beans separately in dressing in refrigerator for 2 hours. Wash and drain lettuce and arrange leaves in the centre of a serving dish. Mix cheese, pineapple and mayonnaise until well blended. Pile this mixture on top of lettuce leaves, then arrange marinated beetroot and beans around lettuce leaves. Chill to serve. Serves 5-6.

Source: contributed by J. Aston in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.52.

Skinny Dip

Method: Combine 1/2 packet Continental Cheese & Leek Soup with 250 gms cottage cheese, 1/2 cup grated carrot. Mix well & chill. Sprinkle with chopped parsley & serve with assorted fresh vegetables.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.9.

Stuffed Apricots

Walnut halves

Non-fat cottage cheese

Dried apricots or tinned halves (drained)

Method: Place a teaspoonful of cottage cheese in the centre of each apricot half and top each with a walnut.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.7.

Luncheon Salad

3 cups sliced beetroot
2 cups cooked string beans
1 cup French dressing
3 tbspns. mayonnaise
1 cup crushed pineapple
1 lettuce
2&1/4 cups cottage cheese

Method: Marinate beetroot and beans separately in dressing in refrigerator for 2 hours. Wash and drain lettuce and arrange leaves in the centre of a serving dish. Mix cheese, pineapple and mayonnaise until well blended. Pile this mixture on top of lettuce leaves then arrange marinated beetroot and beans around lettuce leaves. Chill to serve. Serves 5-6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.58.

Celery Sticks

5cm (2 inch) lengths of celery
Cottage cheese
Salt and pepper
Poppy seeds
Paprika
Chopped parsley
Grated onion

Method: Fill lengths of celery with cottage cheese which has been seasoned to taste with salt, pepper and grated onion. Sprinkly [sic] with poppy seeds, paprika or chopped parsley. Chill before serving.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.5.

Stuffed Prunes

Prunes
Preserved ginger
Non-fat cottage cheese

Method: Remove stones from prunes and spoon cottage cheese into the cavity. Top each piece with a piece of ginger.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.7.