Cooking in Marlinton\r\n\r\nNancy Ward\u2019s \r\nPatrician Potatoes\r\nHelen Nottingham\r\n4 cups freshly cooked and mashed potatoes\r\n2 tsp. salt\r\n3 cups cottage cheese (pressed through a food mill)\r\n3\/4 cup sour cream\r\n1 1\/2 Tbsp. grated onion\r\n2 1\/2 tsp. salt\r\n1\/8 tsp. white pepper\r\nMelted butter\r\nSlivered almonds\r\nMix together the potatoes and salt. Add the cottage cheese, sour cream, onion, salt and white pepper.\r\nSpoon mixture into a buttered 2-quart baking dish. \r\nBrush with melted butter.\r\nBake at 350\u00ba for 30 minutes.\r\nSprinkle with almonds.\r\nBrown under the broiler.\r\nLet stand several minutes before serving.\r\nFreezer Slaw\r\nFaye Dean\r\n1 medium head of cabbage, grated\r\n1 carrot, grated\r\n1 green pepper, chopped\r\n1 tsp. salt\r\nDressing\r\n1 cup vinegar\r\n1\/4 cup water\r\n1 tsp. mustard seed\r\n2 cups sugar\r\n1 tsp. celery seed\r\nMix salt and cabbage and let stand 1 hour.\r\nSqueeze out excess moisture.\r\nAdd carrots and peppers, and let stand.\r\nCombine dressing ingredients and boil one minute.\r\nLet cool.\r\nPour dressing over slaw mixture and stir.\r\nPut into containers and freeze.\r\nThaws in just a few minutes.