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Place com in an ungreased 10- x 6- x 2-inch baking dish.
Cook beef in a large skillet until meat is browned, Airring to crumble. Drain beef well. Add flour; cook and stir 1 minute. Add tomato sauce, garlic salt, and cinnamon, mixing well. Pour beef mixture over com. Bake at 350 degrees for 15 minutes.
Combine eggs, cottage cheese, and chives, mixing well; spread on beef layer. Bake at 350 degrees for 15 minutes. Top with cheeses; sprinkle slivered almonds on top, and bake an additional 5 minutes. Yield: 6 servings. Cottage-cheese-and-chive omelet
1 container (8-oz.) large-curd creamed cottage cheese
2 tablespoons snipped chives
1 teaspoon chopped parsley
6 eggs
1/2 teaspoon salt
1/8 teaspoon dry mustard
1 tablespoon butter or margarine
1. In small bowl, combine cottage cheese, chives, and parsley. Set aside.
2. In medium bowl, combine eggs, 1 tablespoon water, the salt, and mustard; beat with wire whisk until mixed but not foamy.
3. Meanwhile, slowly heat a 10inch heavy skillet or omelet pan until
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