Creamed Cottage Cheese With Bacon

 Creamed Cottage Cheese With Bacon

    Here is recipe two that I've made from Milk....The Way to Health & Beauty, published by the New York State Bureau of Milk Publicity in 1939. I've heard recently that there's been a resurgence in the popularity of cottage cheese, which has surprised the heck out of me. While I have always liked cottage cheese, I know it's not always been a popular choice for others. What I like about cottage cheese, is that it is fairly low in calories and low in fat, while it has a good amount of protein. I liked this recipe. I can easily see it being a comfort food for me, with the creamy white sauce base and serving it over hot toast (buttered or not).  It was not difficult to make and it was inexpensive, so win-win.

    The base of this recipe is similar to a recipe I like to make, that my dad made when I was growing up, called Eggs Goldenrod. Eggs Goldenrod is a white sauce, with diced hard cooked egg white in it. Also served over buttered toast, the hard cooked egg yolks are finely crumbled and sprinkled over the sauce covered toast. And, let's not forget that there is bacon in this. When I made it tonight, I served it over some fresh jalapeno cheese bread I bought at a farmer's market. I did add a bit of a chili powder seasoning and sprinkled parsley flakes on top to make it look pretty.  Both of which are not in the original recipe. Modifications and notes in italics. 

Ingredients:

1/4 cup butter, melted

1/4 cup flour

2 cups milk (I like to heat mine for at least two minutes in the microwave)

3/4 tsp salt (I used 1/2 tsp)

dash of pepper (I used 1/4 tsp)

1/4 tsp chili powder seasoning (use your favorite spicy seasoning)

1/2 lb sliced bacon

2 cups cottage cheese (Drained of much of the liquid)

6 - 8 slices buttered toast

parsley flakes (optional)

Directions:

Make a white sauce by combining butter and flour together in a saucepan. Add heated milk, salt and pepper. Cook, stirring constantly, until thickened. Stir in cottage cheese and heat on low while you cook the bacon. Cut sliced bacon into small pieces and cook until desired crispiness. Remove bacon to a paper towel covered plate with a slotted spoon, to drain. Toast and butter bread. Place a piece or two of buttered toast on a plate. Spoon creamed cottage cheese onto bread (I cut my buttered toast into pieces before covering with the creamed cottage cheese). Sprinkle with parsley flakes and serve.

Creamed Cottage Cheese With Bacon

Creamed Cottage Cheese With Bacon