In today’s vintage recipe recap– Cottage Cheese Stuffed Tomatoes
I didn’t know what to expect with this one but I was pleasantly surprised! This is super easy to throw together, the most laborious part is cutting the centers out of the tomatoes, but even then…easy peasy! Simply chop your veggies, mix them into the cottage cheese with an Italian-style dressing, and … that’s it! Stuff your tomatoes and serve.
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History of Cottage Cheese Stuffed Tomatoes –
Cottage cheese is a fresh cheese curd product with a mild flavor and a creamy, sort of soupy texture. It is also known as curds and whey. It is made from cow’s milk by draining the cheese, instead of pressing it to make cheese curd, retaining some of the whey, and keeping the curds loose.
Therefore, cottage cheese is not aged.
Cheese originated in the Middle East around 5,000 BC. Evidence of cheese can be found in a band of carvings on the walls of an ancient Mesopotamian temple that dates back to 3,000 BC. The ancient carvings show the process of how they created a cheese-like substance, using salt and milk to create a salty-sour curd mixture similar to today’s cottage cheese.
The late 19th century
In Minnesota, when milk went sour, farmers sometimes made something they called “Dutch cheese”, which is said to be similar to modern cottage cheese,
20th-century farmers in northeastern British Columbia made something they called “homesteader’s cheese”, which is said to have been similar to modern industrial cottage cheese. The term cottage cheese was first used for simple homemade cheese in America in the mid-19th century.
The first American cheese factory opened in 1868, beginning the wholesale cheese industry.
World War I
Cottage cheese was widely promoted in America during the First World War, along with other dairy products, to save meat for infantry rations. This promotion claimed that one pound of cottage cheese contained more protein than a pound of lamb, pork, beef, or chicken.
After the First World War, cottage cheese quickly became more popular. Thirty million pounds of cottage cheese was produced in 1919. Consumption peaked in the United States in the 1970s when dieting became popular and that is when this Cottage Cheese Stuffed Tomatoes recipe is from, 1973!
So there you have it, a brief history of cheese… Now on with the recipe!
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Cottage Cheese Stuffed Tomatoes
Equipment
- 1 cutting board
- 1 mixing bowl
- 1 chef's knife
- 1 spoon
Ingredients
- 3 medium tomatoes I used beefsteak
- 1 carton cottage cheese
- ⅓ cup carrot, grated
- ⅓ cup cucumber, diced
- ⅓ cup green onion, finely chopped
- 4 radishes, coarsely grated
- ¼ tsp salt
- 1 tbsp Italian-style dressing
- parsley or dill for garnish
Instructions
- cut tomatoes in half crosswise. scoop out pulp and seeds; drain.
- in a medium bowl, combine cottage cheese, carrot, cucumber, onion, radishes, drained tomato pulp, salt, and dressing; mix lightly.
- Spoon into tomatoes and garnish with fresh dill or parsley sprigs.
- makes 6 servings; 67 calories each.
Video
@bold.carly Vintage Recipes - cottage cheese in tomatoes - it’s actually sooo yummy & low-cal! Happy 2022! #vintagerecipe #cottagecheeserecipe #stuffedtomatoes
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