{"id":2009,"date":"2014-02-17T16:03:38","date_gmt":"2014-02-17T23:03:38","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=2009"},"modified":"2025-03-27T14:36:08","modified_gmt":"2025-03-27T20:36:08","slug":"250-cookbooks-knudsen-recipes","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=2009","title":{"rendered":"250 Cookbooks: Knudsen Recipes"},"content":{"rendered":"

Cookbook #53: Knudsen Recipes for greater food value.<\/em> Knudsen, Knudsen Creamery Co. of California, 1953.<\/p>\n

\"Knudsen<\/a>Knudsen is a California dairy product company. Currently it is owned by Kraft Foods. When I grew up in our Southern California home in the 1950s, our milk, cottage cheese, sour cream and other dairy products were usually the Knudsen brand. My mother acquired three pamphlet-cookbooks from Knudsen; this 1953 one is the oldest of the three.<\/p>\n

This is the first cookbook I’ve come to in which I can’t find a single recipe to try. A coffee cake using prepared biscuit mix and no spices; cream cheese cookies with a lot of butter and watercress; codfish and cottage cheese casserole; casserole a la tuna; chipped beef rarebit; summer soup with chopped cucumbers and cooked beets in a cold mixture of buttermilk and sour cream: I say yuck just reading the titles. Oddly, a recipe for fried bananas is in the main dishes<\/em> category. Who could trust a book like that? Many recipes are overly laden with butter and sour cream.<\/p>\n

The cookbook stresses the health benefits of dairy products, especially yogurt, hoop cheese, and buttermilk, and includes a calorie chart that’s a whole two and a half pages long.<\/p>\n

My mother tried the raisin pie and marked it “pretty good”. That’s the only recipe she tried from this book. One more than I’ll try!<\/p>\n

Here is the recipe I consider about the worst in this book \u2013 Wiener Cheese Floats:<\/p>\n

\"Wiener<\/a>To satisfy my obsession with cooking a recipe from every cookbook that I cover in this blog, I will share a couple of my own long-time breakfast recipes that are variations on two recipes in this book: Cheese Blintzes and Cottage Cheese Omelet.<\/p>\n

\"Cheese<\/a>When I have leftover crepes, I often make something very similar to these blintzes for breakfast. I call them Cottage Cheese Crepes<\/strong>. This is a one-person recipe:<\/p>\n

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