Yield: 8 Servings
|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, .