Wednesday, February 05, 2014

Estoy Soy

The Spanish language has several handy elements that English lacks -- Second person plural. The conditional tense. And two different forms of "to be," one indicating a temporary state (I am happy) and the other with more permanence (I am American).

With yesterday's writing prompt, I deliberately chose not to read anyone else's response before writing mine. I instinctively went with "estoy"--where am I at this moment? Others went with "soy"--what am I in essence? "Soy" probably makes for a better read, but "estoy" is often who I am, even in essence.

I am fundamentally a language nerd.

Another thing I fundamentally am is a cook. Soy una cocinera.  I am also an inveterate recipe clipper. It's taken me a long time to deal with internet recipes, but I have binders and binders of clipped recipes. (Neatly organized  and tabbed, because that's also who I am in essence).

I've come to rely more on internet recipes, however, not for cooking but for sharing. I'm able to find copies of nearly all of my clipped recipes when anyone asks. I started assuming that all of my clippings would be on the web, but it turns out not to be the case.  This one isn't ... until now.


Mother's Cottage Cheese Casserole (clipped from some magazine at some point)

1/2 to 1 lb. extra sharp cheddar cheese, shredded
1 qt. cottage cheese
4 eggs, gently whipped
1/2 t seasoned salt
1/4 t black pepper
1/8 t paprika

Preheat oven to 325. Place top rack in the center of the oven. Mix anywhere from 1/2 to 1 lb. of the shredded cheese, cottage cheese, and eggs. Add seasonings to taste. Put mixture in a lightly greased casserole dish (about a 2 or 2.5 quart). Sprinkle seasoned salt and paprika over the top for both taste and color. Place the casserole in a water bath (a pan filled with warm water that will surround the casserole with gentle heat). Bake for about 1 hour and 15 minutes or until set as a custard.

Prep time: 10 minutes
Cooking time: 1 hour 15 minutes
Serves: 4-6

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