Cottage Cheese Souffle

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            FOOD FUNNY
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Here's a true one from Flo in Virginia:

As one of four little girls growing up in a Methodist Parsonage
during World War II, although very young, I realized the need for
everyone to help each other in trying times. A good-hearted and
generous member of my father's congregation brought a beautiful
roast for our family to cook for dinner. My mouth was watering
even before my mother prepared it to be put in the oven.

A short while later, we began to notice a weird odor in the house.
We were looking all around trying to find out from where it originated.
Finally, as the odor became too much to bear and requiring the
opening of windows and the turning on of fans, we realized the
smell was coming from the oven. My father laughing, and my
mother smiling, then admitted that they, fearing we would not eat
it, had not told us that the beautiful roast was that of a goat, not
a cow. OH! What a different aroma! Then a search began for
our little Pekingese dog, Patsy. Everyone was looking for her
and calling her. She was finally found, frightened and trembling,
under one of our beds where she had hidden after smelling the
atrocious odor. She remained under that bed for several days,
and my mother took food and water to her until she was finally
coaxed to come out. I love goats, but not to eat!

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            TODAY'S RECIPE
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This unusual dessert makes an interesting and delicious ending
to a fine German meal.

Cottage Cheese Souffle (Quarkauflauf)

1 lb (450 g) cottage cheese
1/2 cup (125 ml) sugar plus additional for preparing
the baking dish
3 Tbs (45 ml) all-purpose flour
3 egg yolks
1/2 cup (125 ml) raisins
The grated zest of 1/2 lemon
A pinch of salt
4 egg whites, stiffly beaten

Press the cottage cheese through a fine mesh sieve. Add the
sugar, flour, and egg whites and stir until thoroughly combined.
Stir in the raisins, lemon zest, and salt. Fold in the egg whites.
Grease a souffle dish and coat with sugar and pour the souffle
mixture in. Bake in a preheated 450F (220C) oven and immediately
reduce the heat to 375F (190C). Bake until the souffle has risen
and the top is golden brown, 25 to 30 minutes. Serves 4 to 6.
Received on Fri Nov 17 09:21:23 2006