Vegetable Sauce

Serves: 4
Total Calories: 47


8 ounces curd cottage cheese
4 dill pickles
1 teaspoon paprika
1 tablespoon red wine vinegar
1 teaspoon fennel seed


Mix the cottage cheese with the finely chipped pickles. Add the paprika, vinegar, and herbs. Stir well and thin with a little milk. A good dip for vegetables cooked in bouillon.

Nutritional Facts:

Serves: 4
Total Calories: 47
Calories from Fat: 10

This Vegetable Sauce recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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