1 lb. lg. curd Cottage cheese
1 tbsp. light cream
1/2 c. mayonnaise
1/2 c. ketchup or chili sauce
Salt and pepper
Dash of paprika
1/2 c. sweet pickles
1/2 c. stuffed olives
1 sm. onion
1 green pepper
1 clove of garlic
1 tbsp. horseradish
Dash of Worcestershire sauce
Pinch of dry mustard

Thin the cheese with cream. Mash well with fork, then add mayonnaise and ketchup and blend. Season with salt, pepper and paprika. Put pickles, olives, onion, green pepper and garlic through food chopper (grinder). Drain (as dry as possible) and add to cheese with remaining ingredients. Blend thoroughly and store in refrigerator. Use as spread for melba toast, crackers or chips.