Serves: 5
Total Calories: 413

3/4 cup cottage cheese
3/4 cup milk
1 egg large
1/2 cup parsley fresh leaves
1 teaspoon sage fresh leaves
1 teaspoon rosemary fresh leaves
1 teaspoon thyme fresh leaves
3 cups flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1/3 cup vegetable shortening solid
butter Softened or margarine

Preheat oven to 375°. Generously grease a 1-quart round casserole.

Place cottage cheese, milk, and egg in a blender container. Cover and blend at medium speed until smooth. Add parsley, sage, rosemary, and thyme. Cover and blend at low speed until herbs are chopped set aside.

In a large bowl, mix flour, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in shortening until mixture resembles fine crumbs. Stir in cottage cheese mixture until well blended. Pat evenly in casserole.

Bake 60 minutes or until a wooden pick inserted in center comes out clean. Remove from dish and place on a wire rack. Brush top with butter. Serve warm or at room temperature.


*If using dried herbs, use one-third of the amount of fresh or to taste.


HIGH ALTITUDE ADJUSTMENTS: At 6,000 feet, no adjustments needed.

Nutritional Facts:

Serves: 5
Total Calories: 413
Calories from Fat: 135

More Recipes from the Farmer's Market Cookbook:
Country Cottage Bread
Rhubarb Crumb Cake
Whole Wheat Zucchini-Nut Muffins