A simple butter lettuce salad makes a good accompaniment for a light supper.
5 T butter, divided
1/2 lb mushrooms, coarsely chopped
1/3 C fine dry whole wheat bread crumbs
2 T wheat germ
3/4 C (7 or 8 ) chopped green onions (including tops)
2 C shredded Swiss or jack cheese
1 C cottage cheese
3 eggs
1/4 t thyme leaves
1/4 t marjoram leaves
Paprika
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In a wide frying pan over medium heat, melt 3 T of the butter. Add mushrooms and cook until limp. Remove pan from heat and stir in bread crumbs and wheat germ. Turn into a well-greased 9″ pie pan and press evenly onto bottom and sides.
In the same pan, melt the remaining 2 T butter. Add onions and cook until soft. Spread onions over crust and sprinkle evenly with shredded cheese. In a blender or food processor, whirl cottage cheese, eggs, thyme and marjoram until smooth. Pour into crust and sprinkle with paprika.
Bake in a 350 degree oven for 25 to 30 minutes or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.
