---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta
       Yield: 1 servings
     1/4 c  Olive oil
       2 md Onions; roughly chopped
       2 tb Minced garlic
       1 ts Salt; or as desired
     1/2 ts Ground white pepper
     1/4 ts Mace
       1 tb Chopped fresh thyme leaves
       1 lb Cottage cheese
       1 lb Hoop, pot or ricotta cheese
       1 lb Mozzarella cheese, grated
            -or shredded
       6    Eggs; lightly beaten
   HEAT OIL OVER MEDIUM HEAT in a small pot, add the
   onions and garlic and cook, stirring, 5 minutes.
   Scrape mixture into a large bowl and add the salt,
   pepper, mace, thyme and three cheeses. Mix well, add
   the eggs and mix to incorporate. Stuffing can be
   stored, covered, in the refrigerator for up to 5 days.
   To freeze, place 1-cup amounts of stuffing in
   air-tight freezer bags or containers, label and place
   in freezer for up to 3 months. Makes 6 Cups Filling