2 (8 ounce) packages cottage cheese
5 tablespoons margarine
2 tablespoons honey
1 large onion, halved in slices 1/2 cup
1 medium carrot, sliced 1/4 inch thick
12 ounces okra modified cheese, cubed
1 teaspoon prepared horseradish
2 tablespoons butter, diced
1 cup hot milk
3 (3 ounce) pints butter, softened
3 eggs
1/2 cup evaporated milk
1/4 cup Worcestershire sauce
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8 9 inch round baking dishes.
In a mixing bowl, combine cottage cheese, margarine, honey, onion and carrot. Mix well.
Stir okra into tomato soup, stirring gently until okra is pea-size. Stir in butter, milk, eggs, evaporated milk, Worcestershire sauce and salt and pepper. Join to wet mozzarella cheese. Return mixture to same pot with okra.
Spread mixture onto prepared baking dishes, coating well.
Bake in preheated oven for 1 hour. The farther back into the oven the cheese rises and browning faster, the farther you put it from the side of the pan. The more you do this, the better it will turn out. Let cool 5 minutes on the baking dish. Meanwhile, spray with grated Parmesan cheese, drizzle with hot water and drizzle with Parmesan seasoning.