4 slice bread, your favorite
2 eggs
1 cup milk
2 pinch salt
5 tbsp cottage cheese, well drained
1 pinch cinnamon
1 tsp sugar
1/2 tsp vanilla extract
GARNISHES
1 cinnamon sugar
1 sour cream, reg or low fat
1 strawberries, cut up
Directions
1. Cut each slice of bread in half. Beat eggs with milk and pinch of
salt. In separate bowl, mash cheese until smooth with another pinch
of salt, cinnamon, sugar, and vanilla, adjusting to taste. Spread
one-fourth of cheese filling evenly over four slices of bread. Top
with unspread slices of bread to form half-sandwiches.
2. Gently dip and soak each sandwich in egg-milk mixture, turning so
both sides of each sandwich absorb liquid. Let excess drip off.
3. Heat unsalted butter in 10- inch skillet, and when hot but not
brown, add sandwiches. Reduce heat and fry slowly for 5 to 7 minutes,
or until first side is golden. Turn and brown second side over low
heat. If sandwiches fry too quickly, filling will not be warm.
4. Serve immediately, allowing 2 halves to each portion. Sprinkle with
cinnamon-sugar and top with sour cream and strawberries, or pass all
at the table.
Servings: 2 servings
Mimi's French-Toasted Cottage Cheese Sandwich Recipe brought to you by Recipe Ideas
Categories: Cheese; French; Sandwich
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into antiquity, at least as far into history as the early Egyptians, and maybe even further. Interesting though that maybe, generally, these early cookbooks were just simple hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to academics are some ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As our culinary historical trip moves to more modern times we find some recipe books dating from the 1300s - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that is served today, but rather recipes for the types of meals cooked for the nobility of the time. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab countries, including spices such as coriander, basil and rosemary. These new spices and herbs created a torrent in recipe books, the majority of which are now in private libraries. Over the following few centuries, the powerful and rich houses competed to offer the best banquets, and as a consequence, chefs and their recipes were much in demand. Even so, it was during the nineteenth century that cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes of the day. The arrival of TV gave us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Mimi's French Toasted Cottage Cheese Sandwich recipe.
