COTTAGE CHEESE DIP

2 tablespoons milk
1/2 teaspoon Worcestershire
1 (12-ounce) carton cream style cottage cheese
Dash salt

General Method:
Put ingredients in order listed in Blender container; add other ingredients for variation as suggested below. Cover container; start on Speed 1, then blend on Speed 6 until smooth. If necessary, stop Blender and push ingredients toward blades with rubber scraper. Refrigerate until serving.

VARIATIONS:

CHEDDAR CHEESE DIP (makes 2 cups):
1 cup cubed sharp Cheddar Cheese
Small piece onion (optional)
Method: Prepare according to general method.

LIVER SAUSAGE DIP (makes 2 cups):
1/4 pound smoked liver sausage
2 sweet pickles, cut up
Small piece onion
1/4 teaspoon monosodium glutamate (MSG) (optional)
Method: Prepare according to general method.

ONION DIP (makes 1 cup):
1 small onion, cut up
1 beef bouillon cube
Method: Add bouillon cube to milk in container, then follow general method.

BLUE CHEESE DIP (makes 2 cups):
1 (2 1/2-oz.) package blue cheese, crumbled
Small piece onion (optional)
1/8 teaspoon monosodium glutamate (MSG) (optional)
Method: Prepare according to general method.

CLAM DIP (makes 2 cups):
2 tablespoons clam liquor
1 teaspoon lemon juice
Dash Tabasco sauce
1 (7-ounce) can minced clams, drained
1/2 clove garlic
Method: Substitute 2 tablespoons clam liquor for 2 tablespoons milk in Basic Cottage Cheese Dip. Prepare according to general directions.

ANCHOVY DIP (makes 1 1/2 cups):
1/4 teaspoon prepared mustard
1 (2-ounce) can anchovy filets
1/4 cup stuffed green olives
Method: Prepare according to general method.

TUNA DIP (makes 2 cups):
1 (7-ounce) can tuna
1 tablespoon capers
1 teaspoon horseradish
1/4 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon monosodium glutamate (MSG) (optional)
Method: Prepare according to general method.

From: Recipelink.com
Source: Hamilton Beach Deluxe Liqui-Blender Manual, 1950's