“Kitchen Krafts,” Friend, Sept. 1987, 22
1/2 pound ground beef
1/4 cup chopped onion
4 ounces (113 g) tomato sauce
1 teaspoon Italian herbs
1 cup cottage cheese
1 1/2 cups uncooked medium-size noodles
1 teaspoon parsley flakes
3/4 teaspoon dried basil, crushed
16 ounces (454 g) stewed tomatoes, chopped
1/2 cup shredded mozzarella cheese
Brown ground beef and onion in large skillet. Drain off fat.
Mix in tomato sauce and herbs.
Spread cottage cheese on top, then noodles.
Mix parsley and basil with stewed tomatoes; pour over noodles. Simmer, covered, 25 minutes. Uncover, sprinkle with mozzarella cheese, and re-cover until cheese melts.
3 apples, diced
1/4 cup raisins
1/4 cup slivered almonds
1 1/2 teaspoons lemon juice
1/3 cup cottage cheese
2 tablespoons yogurt
Combine apples, raisins, and nuts in medium-size bowl. Sprinkle with lemon juice.
Blend together cottage cheese and yogurt. Spoon over apple mixture, and toss lightly to coat. Refrigerate until served.
2 cups cookie crumbs
1/4 cup soft margarine
2 cups marshmallow creme
1/4 cup milk
1/4 cup chunky or creamy peanut butter
1 cup whipped topping
1/2 cup jelly, any flavor
Mix together cookie crumbs and margarine; press onto bottom and sides of pie pan. Refrigerate.
Mix marshmallow creme and milk together. Blend in peanut butter, then whipped topping.
Remove pie pan from refrigerator, and spread jelly on bottom crust.
Spread marshmallow mixture over jelly. Freeze one hour or longer.