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Combine buttermilk, syrup, lemon juice, sugar, lemon rind, and food coloring. Pour mixture into 2 refrigerator trays and freeze until mushy. Pour sherbet into a chilled bowl and beat until smooth. Return sherbet to trays and freeze again until mushy. Beat and freeze twice more in the same manner. Freeze until firm. Serve garnished with mint leaves. Makes 11/2 quarts.
Cheese casserole
2 eggs
1/2 cup sour cream
1/2 cup buttermilk
1 cup cottage cheese
1 cup grated sharp Cheddar cheese
2 cups soft breadcrumbs
2 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon pepper
Dash of tabasco sauce
In mixing bowl slightly beat eggs. Reserving 1 tablespoon grated Cheddar cheese and 2 tablespoons breadcrumbs, add other ingredients in order given. Mix well with wooden spoon. Pour in greased 2quart baking dish. Sprinkle top with reserved crumbs and cheese. Bake at 375 degrees for 40 minutes or until delicately browned.
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