COTTAGE CHEESE BISCUITS 

Sift 2 cups all purpose flour, 1 teaspoon salt and 2-1/2 teaspoons baking powder in a large bowl. Cut 6 tablespoons (3/4 stick) chilled unsalted butter, with a pastry blender or 2 knives until it is the size of small peas. Stir in 1-1/2 cup small curd cottage cheese all at once. Drop by generous tablespoons onto ungreased cookie sheet. Bake in preheated 230C oven until golden for about 15 minutes. Makes approximately 18 soft, doughy biscuits.

COTTAGE CHEESE SALAD

Remove core of 1 large iceberg lettuce head, forming a fairly large cavity. Cover and refrigerate lettuce until crisp. Combine 1 1/2 cups cottage cheese, lightly salted, 2 tablespoons minced onion, 2 tablespoons diced green pepper, 1/4 cup minced celery, 1/4 cup minced radish, and fresh rinsed sprouts 1 cup (alfalfa, broccoli, radish, onion, mung bean sprouts) and fill cavity with the mixture. Refrigerate for an hour, cut lettuce into wedges and serve with a Vinaigrette or any olive oil based dressing. Makes 4 servings.

COTTAGE CHEESE -SPINACH CASSEROLE

Mix together 1 packet cottage cheese, 3 eggs, beaten and 3 tablespoons flour. Add 115g cheese, cubed. Take 1 packet frozen chopped spinach and allow to thaw until it can be broken apart in chunks. Add frozen chunks to mixture. Take 2 to 3 tablespoons butter and combine with mixture. Add a dash of salt. Bake uncovered for 1 hour in a 175C oven. It is similar to a quiche. Serves 4.

COTTAGE CHEESE PANCAKES

Using a hand mixer, mix 1 cup cottage cheese or ricotta, 4 eggs, beaten, 6 tablespoons butter, melted, 1/2 cup flour, sifted, 1/2 teaspoon vanilla, 1/4 teaspoon salt. Heat a frying pan. Melt a pinch of butter on the surface of the pan and swirl around to coat evenly. Spoon the mixed batter onto the hot surface, creating pancakes 3 inch diameter pancakes. Turn only once to cook both sides evenly. Serve with fruit in its own syrup (such as strawberries, peaches or pineapple), or top with applesauce, fruit jam or maple syrup along with a pat of butter.

COTTAGE CHEESE SOUFFLE

Beat 6 egg yolks separately till light and foamy and keep aside. Gradually add 1/4 cup skimmed milk to 4 tablespoons flour, stir until smooth. Combine with yolks and 3 teaspoons finely chopped chives, 1 1/2 teaspoon salt, 1/8 teaspoon pepper and 3 cups cottage cheese until smooth. Beat egg whites until stiff, but not dry. Fold in cheese mixture gently but firmly. Bake in a casserole in a 135C oven for 1 1/2 hours.

Source :Times Of Oman