I have an interest in homemaker radio shows, but my World War I research isn't quite ready to let go of me just yet, so more in-depth research is on the horizon. Sadly, it doesn't seem as though the Kitchen Klatter radio program survived, although I could be wrong. Few, if any of them, have been digitized. Although oral history collections and historic film are often preserved through digitization, historic radio is more neglected, particularly homemaker shows.
At any rate, this particular recipe page (listed above) is from 1944, toward the end of the Second World War. In my opinion, cottage cheese is completely under appreciated in modern American cooking, which is why I always enjoy finding historic recipes for it. High in protein and generally low in fat, it is creamy and delicious. Cottage cheese, and its siblings ricotta and farmer cheese, are well-used in many European cuisines, particularly in Eastern Europe.
RECIPE: Cottage Cheese Sausage
1 cup cottage cheese, drained dry
1 cup cracker crumbs or dry bread crumbs
1/2 teaspoon powdered sage
1/4 teaspoon soda dissolved in
1 teaspoon milk
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped onion
Mix all together and roll in cakes. Roll in corn meal or cracker crumbs and fry like sausage. - Mrs. Earl Cochran
Frying "sausages" like this will require a fair amount of oil - preheat a pan (I prefer a cast iron skillet) and cover the bottom with enough oil to run when the pan is tipped. Or, add even more to shallow fat fry the sausages.
Serve with mashed or roasted root vegetables and a green vegetable, or, for a more breakfast sausage treatment, serve with pancakes, french toast, or fried eggs.
BONUS RECIPE: White Bean "Sausage" Cakes
1 can cannellini beans, drained (save the liquid)
3/4 to 1 cup old-fashioned rolled oats
breadcrumbs or cornmeal
Put drained beans in a medium sized mixing bowl and mash thoroughly with a fork. You don't want them quite pureed, but close. In a separate bowl, mix the oats with the drained liquid from the beans. Add water if necessary not quite to cover. Microwave for 2 minutes to cook oats. Add spices to beans (go easy on the salt if your beans are already salted, as canned beans often are), then add the oats and mix. If they seem too soft still, add some uncooked oats. They should easily form patties but not be too thick. Pat into cakes and dust with breadcrumbs or cornmeal.
Preheat olive oil in a cast iron skillet (enough to cover the bottom) until a few drops of water pop and sizzle. Add cakes to pan - leave some space around them - 5-6 will fill a 14" skillet). Let cook for several minutes, until the edges are golden brown, then flip and cook again. Add more oil if necessary between batches.
Serve hot with mashed or roasted butternut squash with apples 'n' onions or (like in the photo) apple and celery vinaigrette salad on the side.
Now that the colder weather is back with us, I think I may just attempt the cottage cheese recipe. Do you have any historic vegetarian recipes to share? What have you been cooking lately?