Kitchen Krafts

By Judy Massey

Cottage Cheese-Potato Casserole

2 cups cottage cheese

2 tablespoons oil

2 tablespoons whole wheat flour

2 tablespoons parsley

1/2 teaspoon salt

1/2 teaspoon minced onion

1/4 teaspoon thyme

6 medium potatoes, cooked and sliced

6 tablespoons milk

1/2 pound monterey jack cheese, grated

1. Mix together cottage cheese and oil. Set aside.

2. Combine flour and seasonings.

3. Place 1/2 of sliced potatoes in oiled 1 1/2 quart casserole dish, then cover with cottage cheese and sprinkle with seasoned flour.

4. Add remaining potatoes and then the milk. Sprinkle cheese on top.

5. Bake at 350° for 30 minutes. Serves 6.

Whole Wheat Muffins

2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 egg, slightly beaten

1 1/3 cups milk

1/4 cup oil

2 tablespoons honey

1. Stir together flour, baking powder, and soda in a bowl.

2. Mix egg, milk, oil, honey, and flour just enough to moisten mixture.

3. Fill twelve oiled muffin cups 2/3 full.

4. Bake at 425° for 18–20 minutes.

Apple or Peach Cake

1 beaten egg

3/4 cup plus 2 tablespoons whole wheat flour

1/2 cup vegetable oil

1/2 cup honey

1/2 cup raisins

1/2 cup finely chopped nuts

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon vanilla

2 apples or large peaches, diced

1. Mix all ingredients in a bowl except apples or peaches.

2. Fold in fruit.

3. Bake in oiled 2″ x 8″ round pan at 350° for 50 minutes.

Illustrated by Shauna Mooney