Cottage Cheese Casserole Bread

1 pkg. active dry yeast
1 c. creamed Hoods cottage cheese, heated to lukewarm
2 Tbsp. sugar
1 Tbsp. instant minced onion
1 Tbsp. butter
2 tsp. dill seed
1 tsp. salt
1/4 tsp. soda                                    
1 unbeaten egg
2 and 1/4 to 2 and 1/2 c. all purpose flour

Soften yeast in water.   Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover, let rise in warm place 85 to 90 deg., until light and double in size, 50-60 minutes.   Stir down dough.   Turn into well greased 8 inch round (I 1/2 - 2 qt.) casserole.   Let rise in warm place until light, 30 to 40 minutes.

 Bake at 350 deg., for 40 to 50 minutes until golden brown.   Brush with soft butter and sprinkle with salt. Makes I round loaf.

Fish Fondue

1 lb mid-size shrimp peeled and deboned

1 lb scallops or swordfish cut into 1” cubes

Peanut oil to the depth of 1 ½ inches in your pot.

¼ lb butter

Assorted sauces

Heat Peanut oil in pan til hot ( about 350 degrees) then add add the stick of butter and cover til sizzling slows down. Then serve in fondue pot over heat. Spear shrimp, swordfish, or scallops with fork and cook until done. Fish will lose transparent appearance and become firm. Season with salt and dip into preferred sauce.

Good sauces for this fondue is cocktail sauce, tarter sauce, horseradish sauce, remoulade, or dill sauce.

Horseradish sauce: Mix together 1 cup sour cream, 1 tablespoon horseradish, 2 tablespoon chives.

Remoulade Sauce: 1 cup mayonnaise, 1 tsp dry mustard, 1 minced clove garlic, 1 tsp dried tarragon, 1 tsp anchovy paste, 1 tsp capers, and a hard boiled egg chopped fine.

Dill Sauce: 1 cup sour cream, 1 tablespoon parsley,1 tablespoon lemon juice,1 tablespoon chopped chives, I teaspoon grated onion, chopped or fresh dill to taste