Hello Ruth,

Wednesday November 08 2023 09:51, you wrote to me:

 RH> I don't remember my mom buying Velveeta--she would get the kraft
 RH> American singles for sandwiches (basic cheese, just bread & cheese
 RH> with mustard or butter or toasted cheese). For mac & cheese or to go
 RH> with apple pie, she would buy a chunk of cheddar cheese. I don't
 RH> recall how sharp she would go, probably mild or medium, but that
 RH> cheese was not our every day eating cheese. However, Steve and I have
 RH> bought no Velveeta or American slices in decades. We buy the real
 RH> thing, with as few ingredients as possible. We'll buy as sharp a
 RH> cheddar as we can find, also going for well aged ones if possible.

Unfortunately, my budget doesn't allow for the really good stuff (I love extra sharp Cheddar) so for sandwiches, I buy the big block of pre-sliced processed cheese slices at Sam's Club.  Usually lasts me a month or more and tastes pretty good.

 RH> We're "mice" when it comes to cheese. (G)

I am also.  My "nom de 'Net" is digimaus so I live up to my moniker.

 RH> No problem; I usually don't include one. But, talking about cheese--a
 RH> simple cheese crispy can be made by melting a bit of cheese in a heavy
 RH> pot/pan until it turns brown and the bubbling has stopped. Optionally,
 RH> then you can blot off the excess oil but there's usually not a lot
 RH> left at that point. Enjoy as a snack or crumble into soup, salad, etc.
 RH> Works with a lot of different varieties of cheese.

I bought a brand new Lodge cast iron skillet at one of the Lodge outlet stores in Sevierville.  I've already tried it out and I do like to make those crispies using real shredded Cheddar.  They pair well with wheat thins!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cheese Souffle
 Categories: Cheese/eggs, Londontowne
      Yield: 4 Servings

  1 1/2 c  Milk
    1/2 t  Salt
    1/2 c  Cream of Rice
      1 x  Grated Parmesan, optional
    1/2 c  Mild cheddar, shredded
      3 ea Eggs, separated
      2 T  Butter

  Combine milk and salt; scald. Sprinkle in Cream of Rice and cook,
  stirring constantly, for 1 minute. Remove from heat, cover, and let
  stand 4 minutes. Add butter and cheese; stir until melted. Beat egg
  whites until stiff but not dry. Beat egg yolks until lemon colored.
  Gradually blend warm rice mixture into egg yolks. Fold in about 1/3
  of beaten egg whites, then remainder. Pour into an unbuttered, 1-1/2
  qt souffle or baking dish, OR, first lightly butter the souffle dish
  and dust with Parmmesian cheese. Sprinkle top lightly with Parmesan.
  Bake in preheated 325 degree oven until puffed and golden brown,
  about 40 minutes. Serve immediately. Mrs. William W. LaViolette

MMMMM

-- Sean

... Some people are such treasures that you just want to bury them.
--- GoldED/2 3.0.1