Serves 4 to 6

When I was a kid and we lived on the poultry ranch, we had a profusion of eggs.  We had a cow so we also hand an abundance of milk much of which my mother turned into cottage cheese.  She often combined the two in this delicious salad. 

2 cups of cottage cheese

2 or 3 green onions, chopped small, including the greens

1 sweet purple onion, diced small

1 or 2 stalks of celery, diced small

1, 4.25-ounce can of chopped olives

1 Roasted Pepper, diced

2 cloves of garlic, finely minced

1 tablespoon finely minced fresh dill weed

6 hard-boiled eggs

Salt to taste and lots of fresh coarse ground black pepper

Combine the first eight ingredients and mix gently.  Peel and dice the eggs and gently fold into the cheese mixture being careful not to turn it into a mush.  Season with salt and pepper.  May be served as is or placed on a leaf of lettuce and garnished with sliced tomato.  It’s also fun to use it to stuff a big, ripe tomato.