What’s Cookin’?

Dilly Casserole Bread
Alice Rowan Waugh
1 pkg. active dry yeast
1 cup cream style cottage cheese, heated to lukewarm
1 tsp. salt
1 Tbsp. instant minced onion
1 egg
1/4 cup warm water
1 Tbsp. butter
2 Tbsp. sugar
1/4 tsp. baking powder
2 tsp. dill seed
2 1/4 to 2 1/2 cups flour
Dissolve yeast in warm water and let stand for 10 minutes.
In a large bowl, combine cottage cheese, butter, a mixture of sugar, salt and baking soda, and then the onion, dill seed, egg, and dissolved yeast.
Beat well to blend thoroughly.
Gradually add flour, beating well after each addition.
Cover and let rise in a warm place until doubled; about one hour.
Stir down dough.
Put into a well greased 1 1/2 or 2 quart casserole.
Let rise in warm place until light; 30 or 40 minutes.
Bake 350º for 35 to 40 minutes, or until crust is golden brown.
Brush top with soft butter and sprinkle lightly with salt.
Cool about five minutes.
Remove bread to cooling rack.
This bread is especially good when served warm.

Mexican Corn Bread
Mrs. Glenn Shrader
1 cup cottage cheese
2 eggs
1 green pepper
1 cup corn meal
1 tsp salt
1 cup cream style corn
1/2 cup sharp cheddar cheese
1 small red pepper
1 tsp. taking powder
1/4 cup bacon drippings
Mix all ingredients.
Bake at 350º for one hour.
Served with baked beans and salad.