Cottage Cheese Patties

Recipe by Peggy Ray, Tyler, Texas

This one comes from the Tyler, Texas SDA cookbook, courtesy of my friend Peggy Ray. Peggy comes up with some great recipes for potluck.  This one is a combination of oatmeal patties and cottage cheese loaf only it eschews the Kellogg's Special K in favor of oatmeal.  I had a bunch of cottage cheese and no Special K, so I went with Peggy's cottage cheese patties tonight. You really won't believe how good these things are. They have this incredible medley of flavors that is just amazing.  Here's how you do it.

Ingredients:

• 1 c. cottage cheese
• 1/2 small onion chopped
• 3/4 cup pecans or walnuts
• 1 tsp. soy sauce
• 1 egg plus 1 egg white
• 1/2 cup multi-grain cracker crumbs
• 3/4 cup oatmeal
• 2 pkgs (2 tbsp) George Washington Golden Broth or powdered chicken flavored broth
• 1 can French's fried onions

Gravy:

• 2 cans mushroom soup
• 1 can of water

Directions:

1. Mix all ingredients together in a large mixing bowl (except for the fried onions)
2. Let set for 10 minutes or so after thoroughly mixed
3. Form into patties and brown in oil. 
4. Make up gravy in saucepan or skillet
5. Pour small layer of gravy in bottom of a casserole dish.
6. Add a light layer of French fried onions
7. Lay patties over the top and drizzle the rest of the gravy over it.
8. Bake for 25 to 30 minutes at 300 degrees.
9. Layer on top with the rest of the French fried onions.
10. Bake for 5 minutes more

Serving Suggestion:

Peggy Ray

Around here we just go ahead and have them for supper. If you're taking them to potluck, cover the casserole dish with foil or the lid that goes with it on Friday afternoon and refrigerate. Heat it up in the church warmer starting as soon as you get to the church on Sabbath morning so it's good and hot by lunch time. You might want to leave an extra pan of these at home because if you're like most potluck contributing cooks you line up last in line and by the time you get there the good stuff is gone and you're stuck with lentils and cabbage.

Thank you soooooooo much for this recipe, Miss Peggy. We love your culinary work.

Tom King