hosted by Laverne Diede & Rhonda Fitterer
Easy Cheese Buttons
- 4 cups flour
- 22 oz. carton of large curd 4 % cottage cheese
- 2 eggs
- 1 1/2 cups cream
- 1 1/2 cups milk
- medium onion, chopped
- 2 tsp salt, divided
- 1/2 cup butter, divided
Preheat oven to 350 degrees. Mix flour, eggs, milk and 1 tsp of salt together and work well. Form into softball size balls and let rest for 10 minutes. Cover dough so it doesn’t dry out. Roll dough out and cut into 1 to 2 inch squares. Drop squares into a large kettle of boiling water with 1 tsp salt. Boil for about 10 minutes, until dough rises to the top of kettle; drain.
In a bowl, mix cottage cheese and cream together; set aside. Sauté onion in 1/4 cup butter until onions are translucent; add to cottage cheese mixture and pour over dough. Brown bread crumbs with remaining butter and sprinkle over cottage cheese mixture. Bake for 30 minutes or until bubbly.
Fruit and Spinach Salad with Blueberry Balsamic
Salad
- 1 apple, sliced
- 1 pear, sliced
- 1/2 lb. strawberries, sliced
- 2 Tbsp walnuts, chopped
- 8 oz. spinach leaves
Dressing
- 1/4 cup fresh blueberries
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1/2 tsp. honey
- 1/2 tsp. Dijon mustard
- Salt & pepper to taste
Place all salad ingredients in a large mixing bowl and toss to combine. Blend the blueberries, vinegar, olive oil, honey and mustard together in a blender until dressing is smooth; season with salt and pepper. Pour dressing over salad and toss to coat.
