Prep 20 mins
Cook 25 mins
I love vintage recipes. This one comes from a 1922 Metorpolitan Life Insurance cookbook, and falls unter the category of "meat substitutes". It can be served as a main dish, or as a side. I personally perfer it with a huge, and VERY mixed salad with bread, as a whole meal.
- Mix all ingredients thoroughly, add more seasonings if necessary, put mixture into a well greased baking dish and bake in a moderately hot oven (I'd say just above Medium from experience, but ovens vary)until moderately browned -- 375 degrees.
RE: Blancpage--- You can make your own nondairy substitute for ricotta cheese or cottage cheese. Mash a block of tofu with a fork and mix in a few teaspoons of lemon juice. You can use this "tofu cheese" to replace ricotta cheese or cottage cheese in lasagne, stuffed shells, manicotti, Danish pastries, cheese blintzes, and many other recipes.
Dang, DEEP, I was hoping to be able to try your recipe. It looked kind of lonely. :D It's too bad that there is no non-dairy/non-milk-product substitute for cottage cheese. I used to eat cottage cheese often, I loved it, eaten alone or with fruit. Since developing a serious and painful digestive disorder, milk and dairy products (among other types of food) are banes to my intestines. I think this recipe sounds really good, and maybe something I could eat safely, butfor that dang cottage cheese. Anyway, I'll quit my rambling. I just wanted to throw you a comment. :)