Egg & Cheese Pancakes

Not your everyday pancakes.

2 cups (1 pound) small-curd creamed cottage cheese
2/3 cup fine dry breadcrumbs
1/2 cup chopped green onion
2 tablespoons chopped fresh or dried parsley
1 teaspoon salt
1/4 teaspoon nutmeg
4 eggs
3 tablespoons butter or margarine

Combine all ingredients except butter. Beat with a wooden spoon until well-blended. Melt butter in large skillet. When butter begins to bubble, drop in batter by 1/4 measuring cupfuls and cook until browned on both sides. Serve with Tomato-Mushroom Sauce. Makes about 16 pancakes.




Tomato-Mushroom Sauce

2 tablespoons olive oil
1 4-oz can mushroom stems and pieces, drained
1/3 cup chopped green pepper
1 can (15 oz) tomato sauce
1/2 teaspoon basil
1/4 teaspoon oregano
Salt and pepper to taste

Sauce: Heat oil in skillet. Add mushrooms and green pepper and cook until barely tender. Add remaining ingredients and simmer about ten minutes. Keep warm (do not cook further) while you make the pancakes.

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