Cottage Cheese Pancakes

Story:

Norton family favorite. High protein, simple, meatless meal. Yummy.

Ben likes these okay, but we used to joke early on in our married years, because he, first of all, doesn't like cottage cheese and, second of all, he said that these don't really seem like pancakes. You know, like when you think you have milk in your cup, but then it's water, how it throws you off a little? He said it's weird to call these pancakes, because the consistency and flavor is different, and although he likes them, he says that he can't bite into them thinking that they are "pancakes." I used to try to disguise them by making up names like "Cheesy Crepes" or something like that. But whatever... they're just cottage cheese pancakes.

Ingredients:

1 pint cottage cheese

1/2 C flour

6 eggs

6 T oil

dash of salt

Directions:

Mix all ingredients and cook on a griddle like regular pancakes. But cook them on a lower temperature than you would regular pancakes or else the cheese will burn and stick. Sometimes they turn out "prettier" than other times. I'm not exactly sure what makes the difference, but they always taste good!

The kids eat them with syrup, but I think they are best served with applesauce or jam!

Sweet and Sour Meatballs

Story:

I have no idea where I picked up this little piece of paper that is tucked into my scrapbook-of-a-cookbook. I've had it for a long time, though, and we really like these meatballs.... not that we're big meatball-kind-of-people, but if you're ever in the mood, these are really good.

In someone's handwriting, which I don't recognize, on this recipe is a note that it is from the Lion House recipes. The anonymous person also jotted that they doubled the sauce, and I always do too, so note that the ingredients for the sauce is already doubled. Also, note that it says to make twelve large meatballs, I tend to be the "small meatball" type, so I make smaller meatballs, just filling up my 9x13 with 'em.

Ingredients for Meatballs:

1 to 1 1/2 pounds lean ground beef

3/4 C rolled oats (I usually throw in a little extra)

2 eggs, slightly beaten

1/2 C finely chopped onion

1/2 C milk

1 t salt

dash of pepper

1 t Worcestershire sauce

Ingredients for Sweet and Sour Sauce:

1 C brown sugar

1/2 C vinegar

2 t mustard

1/2 C barbecue sauce

2 t Worcestershire sauce

Directions:

For the sauce, combine all the ingredients. Heat over low heat.

Combine all the ingredients for the meatballs. Mix well.

Form into several small meatballs (or about 12 big ones, if you prefer) and place into a 9x13 casserole dish.

Cover with the sauce.

Bake at 350 degrees for about 30 minutes.

I like them served over rice.

Polynesian Skillet

Story:

Here is another recipe from one of those little "recipe exchanges" that I participated in once upon a time. I believe this one came from my friend and neighbor in South Ogden, Holly R. It's a pretty tasty one... and a dinner that I usually have all the ingredients on hand to make. I especially like it because it's an all-in-one-dish dinner.

Ingredients:

2 boneless, skinless chicken breasts (cut into thin strips)

1 T oil

1 onion, sliced

1 green pepper, sliced

1 can pineapple chunks (15 oz), reserving the juice

1 can mandarin oranges (11 oz), drained

2 t chicken bouillon granules

1 C water

1/4 C vinegar

1/2 C brown sugar

2 T soy sauce

2 T cornstarch

Directions:

In a large skillet (I use my electric skillet), cook the strips of chicken in the oil until chicken is lightly browned.

Add the onion and the green pepper. Stir fry until vegetables are tender.

Then add 1/2 C of the juice from the pineapple, chicken bouillon, water, vinegar, and brown sugar.

In a separate bowl, combine the soy sauce and the cornstarch; wisk until mixed.

Add the cornstarch mix to the chicken and vegetables.

Simmer until mixture thickens, stirring constantly.

Add the pineapple and mandarin oranges.

Serve over rice.

And, that's it! Enjoy.