Yes, you can make cheese at home. That’s why it’s called ‘cottage’ after all!

1 1/2 gallons sour milk

1 tsp salt

1/2 cup cream

1) Heat milk slowly until it’s too hot to hold your finger init, about 115F. Drain thoroughly  in a cheese cloth  bag or strainer. Let stand in bag overnight to fully drain.

2) When dry, crumble cheese curds and add the salt. To serve add the cream and mix.

4 cups cooked broccoli or cauliflower, drained

1/4 cup butter

1/3 cup flour

1 cup milk

3 ounces cheddar cheese, cubed

1/2 cup sour cream

2 cups cooked ham, diced

1 cup mushrooms, drained

1) Melt butter and stir in flour. slowly add milk and slow cook until thick.

2) Add the cheese and sour crea, cooking until cheese melts and sauce is smooth.

3) Add ham, mushrooms and cooked vegetables. Bake in casserole at 350F for 40 to 50 minutes.

4 Slices of bacon

1/2 Cup green pepper strips ( strip the peppers, then put a handful in to a 1/2 Cup measure until you can’t fit any more, like putting pencils into an upright pencil canister )

1 Can of cheddar cheese soup, condensed

3 Cups of corn, whole kernel

1/2 cup canned tomatoes, chopped and drained

1) Use a saucepan to cook the bacon until crisp then crumble. Drain drippings reserving 2 tablespoons. Cook the green pepper in remaining drippings until pepper is tender.

2) To tender peppers add the tomatoes, corn and soup. Heat, stirring occasionally. Garnish with bacon.

6 cups water

1 1/3 cups elbow macaroni

4 ounces soft processed cheese (Velveeta seems to give best results)

1/2 cup shredded cheddar cheese

2 tablespoons whole milk

1/4 teaspoon salt
1) Boil water over high heat in a moderate sized saucepan. Add the macaroni to the water and cook until tender, about 10 – 15 minutes. Stir occasionally so it doesn’t stick.

2) To make cheese sauce combine remaining ingredients in a small saucepan over low heat, stirring often as cheese melts to a smooth sauce.

3) Strain cooked macaroni then return to the pan. Add sauce to the pan and stir, coating well with the sauce. Serve.

I won’t say the name, I don’t want to get sued. But those afficionados of boxed cheesey pasta goodness will know what I’m talking about. I don’t remember who E-mailed this to me, but whomever you are, you are and shall always be welcome in my home.

All hail the mac ‘n’ cheese!

8 Cups water

2 Cups uncooked elbow macaroni

1/3 Cup shredded cheddar cheese

1/2 Cup Cheeze Whiz

2 Tablespoons whole milk (whole milk for the most exact taste, 1-2% for a slightly thinner taste. Do NOT use skim. Trust me.)

1/4 Teaspoon salt

1) Bring water to a boil over high heat using a large saucepan. Add in macaroni and cook about 10 – 12 minutes stirring occasionally.

2) Make sauce by mixing cheddar cheese, cheeze whiz and milk in a small saucepan over medium-low heat. stir often so that it won’t burn. Add salt. Once melted and smooth cover saucepan and set to the side.

3) When the macaroni is done strain out the water, but do not rinse. Combine cheese sauce in the macaroni saucepan and mix very well.

4 – 5 Cups macaroni, cooked and drained well

2 1/2 Cups cheddar cheese, grated

3 Eggs, whole and beaten

1/2 Cup sour cream

4 Tablespoons butter, chopped into pieces

 1/2 Teaspoon salt

1 Cup milk

1) Preheat your oven to 350F 

2) Cook and drain macaroni then put in a large bowl, adding the cheddar while the pasta is still nice and hot.

3) In another bown combine the rest of the ingredients then add macaroni mixture. Pour it all into a casserole dish and bake for 35 to 45 minutes.