Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Grated carrot |
| ¼ cup | Minced onion |
| ¼ cup | Chopped cucumber |
| ¼ cup | Chopped celery |
| ¼ cup | Minced green bell pepper |
| 1 carton | (8-oz) low-fat cottage cheese |
| 2 tablespoons | Lemon juice |
Combine vegetables, mixing well. Puree cottage cheese in blender and add lemon juice. Put in mixer and beat until fluffy. Fold in vegetables; chill several hours. Makes 3 cups.
NOTE: For a party sandwich, spread on thinly sliced bread, top with second slice of bread, trim off crusts and cut into 3 long strips.
NEWSPAPER ARTICLE, FROM "COOKING TO YOUR HEART'S CONTENT"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .