A personal recipe archive
for my cooking habit.

Simple, quicky, yummy!

1 1/2 c. sour cream
1 1/2 c. mayo
2 tbsp. parsley
2 tsp. dill seed
2 tbsp. diced onion
1 package of dried beef, cut into pieces
Bread for dipping – rye or breadbowl

Mix together well, refrigerate for one hour before serving.

You can hallow out a breadbowl and place the dip there and use the bread for dipping or cut up pieces of rye bread. Rye tastes quite good with this dip.

1/4 cup warm water
1 1/2 tsp. yeast
1 Cup cottage cheese (warm)
2 Tbs. sugar
1 tsp. salt
1/4 tsp. baking soda
2 tsp. dill weed
3 tsp. onion flakes or Mrs. Dash or something similar ( I use more)
2 eggs
2 1/3 cups flour

Mix water and yeast together and set aside. Combine the cottage cheese, sugar, baking soda, dill seed, onion flakes and eggs in a mixing bowl and beat. Add one cup of flour and mix well.

Add the yeast mixture and beat. Add the rest of the flour and mix.

Let it rise until double in size. Stir it down. Grease a 1 1/2 quart casserole bowl and put the bread in it. Let it rise and when double in size, bake it at 325 F oven for about 40- 50 minutes.

For a variety, you can use a flavored cottage cheese.

1 cup uncooked pasta
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1/4 cup pitted green olives
1 cup diced feta cheese
1 ripe tomato, chopped
1/4 cup olive oil
1/8 cup lemon juice
1 pinch of garlic salt
1 pinch of italian herbs seasonings
Salt and pepper to taste

Bring a pot of lightly salted water to a boil. Cook pasta until al dente; drain, and rinse with cold water. In a bowl mix in olives, feta cheese, seasonings and tomatos. In another bowl whisk together oil and lemon juice and pour over pasta, add the salt and pepper to taste. Chill before serving.