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Cottage Cheese Patties FOR THE PATTIES 1 cup nonfat cottage cheese 1 cup old fashioned rolled oats 1/4 cup egg substitute or 2 egg whites 1 packet dry onion soup mix FOR COOKING 1/3 cup wheatgerm or whole wheat flour Nonstick spray for frying   In a medium sized bowl combine all of the patty ingredients. Using clean hands mash the mixture together until it's the consistency of meatloaf. Divide the mixture into 6 equal portions, about 1/3-cup each. Shape each portion into a hamburger-sized patty. Continue until all are shaped. Measure the wheatgerm or flour into a small plate or bowl. Coat each patty, pressing it into the patties to make sure it sticks. Heat a large skillet over medium-high heat. Coat it with nonstick vegetable oil spray. Lay in 3 of the patties. Cook until the undersides are golden brown. Flip to brown the remaining side. Continue until all the patties are fried, adding more nonstick spray to the skillet as necessary. Makes 6 servings. 1 patty per servings. Per Serving: 121 Calories; 2g Fat (13.4% calories from fat); 10g Protein; 17g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 697mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat. Now you have a few choices. The patties may be served like burgers in buns with lettuce, tomato, cheese and pickles, or as a cutlet with a bit of mustard or mayonnaise as a sauce. One-teaspoon Dijon mustard mixed with 1/4-cup yogurt and drizzled over the "cutlets" makes an excellent dish. If you don't want to eat these dry then they can be simmered in any type of sauce you like, for about 20 to 30 minutes, or until the patties are tender and the sauce is thickened. Back in the 1960's a sauce was made from 1-can of cream of mushroom soup blended with 1/2-can of milk. The sauce was poured over the patties, which were then covered with aluminum foil. They were baked for about 45 minutes, or simmered in a skillet for about 20 minutes and served with mashed potatoes, green beans, butter-bread and fruit salad. Homemade gravy can take the place of canned soup gravy if you prefer. Spaghetti sauce makes an excellent sauce too. In this case top the patties with a little part-skim mozzarella or Parmesan cheese and serve with a side of cooked spaghetti noodles to sop up the sauce. If you have a favorite gravy or sauce you'd like to try out with this recipe then feel free to experiment. It's important that the patties be coated with wheat germ, or even flour, before frying. This makes the cottage cheese stay in the patties instead of melting out onto the skillet and burning. This recipe has been around in one form or another since WW II. It was popular as a meat substitute during the war because it could be quickly made by a mother who had been working at a factory all day for the war effort. Back then it was made with a finely chopped onion that was fried in a little fat before adding it to the patty mixture along with a generous supply of salt and pepper. During the 1950's  and 1960's Seventh Day Adventists, most of whom are vegetarian, popularized it further, this time using instant onion soup mix instead of a fresh onion, and adding the cream of mushroom soup gravy, which has now become almost standard . If you don't have onion soup mix on hand, then use this mixture instead: 4 teaspoon beef flavored broth powder or 4 beef bouillon cubes 2 tablespoons dry minced onion 1 tablespoon onion powder 1/4 teaspoon black pepper 1/4 teaspoon garlic powder Add this to the patty mixture instead of the dry onion soup mix and proceed as directed.

Home   |  Gluten Free  | Cost-Cutter  |  Dolls  |  Frugal Fat Loss  |  Blog  |  Contact  |  Links (NEW!) Doll Blog   |  Old Fashioned Education  |  Prairie Homemaker  |  Veiled Glory GFCF means Gluten Free and Casein Free © 2007-2012 Frugal Abundance The Christian Counter Proverbs 30:8  Remove far from me vanity and lies: give me neither poverty nor riches; feed me with food convenient for me.